Hearty Vegan Meals for Monster Appetites: Lip-Smacking, Belly-Filling, Home-Style Recipes Guaranteed to Keep Everyone-Even the Meat Eaters-Fantastically Full
Celine Steen, Joni Marie Newman
Format: PDF / Kindle (mobi) / ePub
“Hearty Vegan Meals for Monster Appetites is a feast of indulgent, decadent goodness. If you're looking for a salad recipe for your health-nut friends, this isn't the book for you. But if you're looking for the vegan answer to everything your meat-eating mouth has ever wanted, you've come to the right place.”–Rory Freedman, author of the New York Times bestseller Skinny Bitch and more
“Feast your eyes on these gorgeous dishes, and then feast your tummy. Joni and Celine never disappoint!” –Isa Chandra Moskowitz, author of Veganomicon, Vegan with a Vengeance, Vegan Cupcakes Take Over the World, and more
“This book belongs on every bookshelf!”–Colleen Patrick-Goudreau, author of The Joy of Vegan Baking, The Vegan Table, Color Me Vegan, and The 30-Day Vegan Challenge
Calling All Insatiable Appetites!
To anyone who’s ever thought “a meal without meat is a terrible thing to eat,” we’ve got news for you: You’re about to sink your teeth into some of the best food you’ve ever eaten. Food that happens to be vegan but is so full of hearty flavor and taste that even your non-vegan guests—and family members—will be left wondering if they just ate a meatless meal or a Thanksgiving feast.
Inside, you’ll be treated to a vast collection of more than 200 “secret weapon” recipes from authors Celine Steen and Joni Marie Newman, two plant-based pros who know what it takes to wow the socks off of anyone with straight-up great food. From Banana Split Waffles to Ultimate Patty Melts, they’ll show you (and your meat-loving guests) that eating vegan doesn’t mean sacrificing flavor, but rather enhancing it using the natural flavors found in fruits, vegetables, grains, spices, herbs, and more.
- Baked Cinnamon Sugar Donut Holes
- Hearty Breakfast Bowl
- Chocolate Stout Chili
- Sweet Potato Po' Boys
- Five-Cheese Baked Macaroni and Cheese
- Crispy Burritos con Carne
- Garlic Truffle Fries
- Sun Dried Tomato, Garlic, and Basil Flatbread
- Strawberry Cream Pretzel Pie
- White Chocolate Almond Bars
- Peanut Butter Rocky Road Pound Cakes
Whether you’re looking to impress or indulge—or both!—Hearty Vegan Meals for Monster Appetites is your ultimate source for mean and mouthwatering eats at every meal.
butter 1/4 cup (48 g) Sucanat 1/2 cup (96 g) raw sugar 1/4 cup (60 ml) pure maple syrup 1/2 cup (80 g) raisins or other dried fruit 1/3 to 1/2 cup (80 to 120 ml) nondairy milk 2 teaspoons (10 ml) pure vanilla extract 1/2 teaspoon maple extract DIRECTIONS: Preheat the oven to 350°F (180°C, or gas mark 4). Line 2 baking sheets with parchment paper or silicone baking mats. Combine the flour, shredded wheat, baking powder, salt, and cinnamon in a large bowl. In a medium-size bowl,
garlic, minced 1/2 cup (80 g) diced white or yellow onion 4 cups (950 ml) chicken-flavored vegetable broth, plus more if you want a brothier soup 1 cup (135 g) corn (fresh, frozen, or canned) 1 cup (135 g) peas (fresh, frozen, or canned) 6 ounces (170 g) large-chunk TVP or Soy Curls 6 ounces (170 g) dry udon, soba, or lo mein noodles Salt and pepper, to taste DIRECTIONS: In a large pot, heat the oil over medium heat. Add the celery, carrot, garlic, and onion and sauté until fragrant
liquid smoke 2 tablespoons (30 ml) olive oil 6 bones (see note) DIRECTIONS: Preheat the oven to 350°F (180°C, or gas mark 4). Line a 9 × 13-inch (23 × 33-cm) baking pan with foil or parchment paper. In a large mixing bowl, combine the wheat gluten, flour, nutritional yeast, onion powder, garlic powder, paprika, salt, and pepper. In a separate bowl, combine the water, 1/2 cup (118 ml) of the barbecue sauce, steak sauce, soy sauce, liquid smoke, and oil. Add the wet ingredients to the
about 5 minutes. Remove from the heat and mix in the wheat gluten, tamari, the spices, and the cornstarch slurry. Let sit for about 15 minutes to let the gluten develop. With your hands, form the dough into 20 balls about 1 1/2 inches (3.8 cm) in diameter. Use a lot of pressure when forming the balls so they won’t fall apart. Heat a small amount of the remaining oil in a skillet over medium-high heat and lightly fry the meatballs, gently rolling them around in the pan to brown all sides.
dry and knead for about 10 minutes. You can do this right in the bowl. Let rest for about 20 minutes to allow the gluten to develop. Divide the dough into 7 equal pieces. Form each piece into an oblong patty about 1/2 inch (1.3 cm) thick. To make the broth: Add all of the broth ingredients to a large pot. Bring to a boil. Reduce to a simmer. Carefully place each patty into the simmering broth, cover, and simmer for 30 minutes. Return occasionally to gently stir and prevent the steaks from