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5-Ingredient Vegan Cooking: 60 Approachable Plant-Based Recipes with a Few Ingredients and Lots of Flavor
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A Handful of Ingredients, Endless Flavorful Vegan Meals
Vegan cooking is simple and straightforward with Kate Friedman’s delicious plant-based recipes. Using just a few high-quality kitchen staples, you can whip up a brunch that’ll please a crowd, get dinner on the table pronto or find the perfect healthy snack to keep you full between meals—all while skipping processed or hard-to-find ingredients.
Dinnertime favorites like Butternut Squash Gnocchi with Browned Butter Sauce & Crispy Sage and One-Pot Sun-Dried Tomato & Chickpea Stew use techniques like browning butter and toasting tomato paste to add a little extra oomph and make the most of each ingredient. Nutritious options like Roasted Beet & Farro Salad and One-Pot Asparagus & White Bean Soup make the perfect lunch or light dinner. And don’t forget about dessert! Kate uses vegan favorites like tofu, chickpeas and chia seeds to make the perfect sweet treat for the end of your day in recipes like Minimalist Chocolate-Espresso Mousse and Chickpea Chocolate Chip Cookie Dough.
With tips and tricks for building the perfect vegan pantry to accompany mouthwatering recipes, Kate makes plant-based cooking easier and more accessible than ever.
Author
Kate Friedman
Kate Siegel is the creator of the hit Instagram feed @CrazyJewishMom and author of Mother, Can You Not? She lives in Brooklyn.
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5-Ingredient Vegan Cooking - Kate Friedman
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