Vegan Bowls: Perfect Flavor Harmony in Cozy One-Bowl Meals
Format: PDF / Kindle (mobi) / ePub
Vegan Bowls serves balanced meals with expert flavor pairings in every bowl. In this first-ever vegan bowl cookbook, Zsu Dever redefines the concept of "flavor harmony" with cozy bowl recipes that you will want to make again and again.
Many of the recipes can be made in 30 minutes or less. You'll enjoy satisfying bowls of soup and salad bowls, such as Vietnamese Seitan Pho, Rhode Isoland Chowder, Sizzling Southwest Fajita Salad, and Tapenade Panzanella. The book also features enticing breakfast bowls and international specialties, such as Chickpea Brasoi, Lentil Picadillo, and Jerk Tofu over Coconut Rice. Fun to make and serve, the more than 100 main dish bowls include:
- Summer Orzotto Bowl
- Mushroom Carbonara
- Vegan Gyros Bowl
- Sofrito Crusted Tempeh Bowl
- Korean Bean Bulgogi
- Grilled Potato Salad Bowl
All the components for these one-bowl meals have been matched perfectly for a truly great eating experience. The recipes sound like they’re from an upscale restaurant, but they are simple to prepare and use familiar ingredients. Best of all, every savory recipe is a complete meal all contained in a single cozy bowl: protein, starch, vegetables and flavors, flavors, flavors!
Also includes full-color photos, cooking tips, tricks, and a resources list.
blend well. Return the gravy to the skillet to heat and thicken, if needed. Substitution: Substitute 1 link of vegan sausage, cut into 1/4-inch dice, for the mushrooms. Sauté the sausage with the onion until golden brown. Omit the fennel seeds from the broth. Broth: Combine the broth, sage, fennel, and red pepper flakes in a small saucepan over high heat. Bring to boil and reduce to a simmer over low heat until needed. stuffing: Preheat the oven to 450°F. Toss the mushrooms with 1 teaspoon
chopped 1 tablespoon Hungarian paprika Sea salt and black pepper Pasta 8 ounces spaghetti 8 ounces kale, tough stems removed, coarsely chopped Seitan 1/4 cup whole-wheat pastry flour or all-purpose flour 1/2 teaspoon Hungarian paprika Sea salt and black pepper 1 pound Slow-Simmered Seitan or store-bought, cut into 1/2 inch thick slices 1 tablespoon grapeseed oil Gluten-free option: Substitute fried tofu or 3 cups of sautéed cauliflower or an assortment of vegetables for the seitan.
tastes like celery, and it can be turned into a sweet, creamy, mild purée. It is the perfect foil for the lightly spicy Cajun tofu. An underused root vegetable, celeriac is a wonderful alternative to mashed potatoes, although mashers or rice may be substituted. Purée 5 cups water 1 teaspoon sea salt 2 pounds celeriac, peeled, cut into 1/2-inch dice 1 cup unsweetened plain nondairy milk 1 tablespoon olive oil Sea salt and black pepper Grill 2 tablespoons vegetable broth 1 tablespoons
miso Black pepper Gluten-free option: Use gluten-free pasta. Soy-free option: Replace the white miso with chickpea miso. Soup: Combine the broth, beans, thyme, oregano, salt, red pepper flakes, and bay leaf in a large pot over high heat. Bring to boil, reduce to simmer over medium heat and cook until needed. Vegetables: Heat the oils in a large skillet over medium heat. Add the onion, cover the skillet and cook until the onion is soft, about 3 minutes. Add the celery and garlic and continue
this chapter, you’ll find twists on old classics as well as creative new bowls. Although these recipes are not veggie heavy—some having no vegetables at all, such as the Cinnamon Toast Oatmeal—rest assured that these bowls will start your day on the right track. These globally friendly bowls will take you to Asia and Europe and back to North America, where you can break your fast with a quick Breakfast Quinoa (picture a sweet variation of the beloved South American staple). No cutting corners