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Broke Vegan: Over 100 Plant-Based Recipes That Don't Cost the Earth

Name: Broke Vegan: Over 100 Plant-Based Recipes That Don't Cost the Earth
Brand: Hamlyn (UK)
SKU: 9780600636984
Price: 10.99 USD
Availability: InStock

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Contributors:

Saskia Sidey

Publisher:

Hamlyn (UK)

Binding:

Hardcover

Book Category:

Cooking

Book Subcategory:

Vegan, Methods, Vegetarian

Book Topic:

Low Budget

Shipping & Return +

The product is eligible for a complimentary return within 30 days from the date of purchase. Furthermore, individual items are shipped within 24 hours of receiving the order.

Rating and Reviews +

Specifications +

Release Date:

2021-03-02

ISBN 13:

9780600636984

Weight:

0.97 lbs

Size:

8.40 x 6.00 x 0.80 inches

Pages:

144

Mint Condition +

product description

Description

We all want to help do our bit to save the planet by moving towards a plant-based diet, but eating vegan can be expensive.
With over 100 plant-based recipes using supermarket staples along with hints and tips for making your food go further, Broke Vegan will have you cooking meals time after time that save money and save the planet. From easy weeknight meals ready in 20 minutes to feeding a crowd on a budget or saving time and money by batch cooking, Broke Vegan has got you covered.
Whether you're making the move from veggie to vegan or just trying to make your money go further, Broke Vegan will bring variety and flavor to your meals without having to spend a fortune.
BREAKFAST & BRUNCH including: Speedy sourdoughAny berry muffinsFrozen smoothie bowl
BATCH COOKING including: Confit tomatoesChilli con veggieSticky sweet aubergines
READY IN 20 including: Kimchi pancakes with dipping sauceCauliflower nuggetsBack of the fridge fritters
IMPRESS A CROWD including: Tofu tacosPizza 5 waysAny vegetable tart
SOMETHING SWEET including: Chocolate mousseLemon, coconut & cardamom cakeLeftover porridge flapjacks

About the Author
Always surrounded by food and drink, Saskia Sidey was the former brand & marketing manager and copywriter at LEON. She also worked in-house for cookbook publishers Octopus before leaving to train as a chef at Leiths School of Food and Wine. With a flare for flavor, eye for detail and practical nature, Saskia has developed a personal style with food that stands out.