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Great British Vegan
Simple, plant-based recipes to cook the nation's favourite dishes.
‘Aimee is an exceptional talent and her fab new book displays her unique gift for making vegan cooking both exciting and comforting. I have no doubt it will quickly become a firm plant-based classic.’ Áine Carlin, Bestselling author of Keep It Vegan and The New Vegan
If you’re craving your favourite British comfort foods, but also want to embrace a plant-based lifestyle, then Great British Vegan is the book is for you.
Whether you’re vegan, flexitarian or merely interested in cutting down on your meat consumption, there’s no reason you can’t still indulge in all your favourite British classics, using easy-to-find ingredients.
With great-tasting, simple to make home-style recipes that will comfort as well as nourish, this book makes sure you’ll never miss out on Sunday roasts, full English breakfasts or afternoon teas again.
This unique take on vegan cooking reimagines over 80 classic British dishes including Full English, Shepherd’s Pie, Banger’s & Mash, Yorkshire Puddings, Beer Battered (To)Fish & Chips, Sausage Rolls, Welsh Rarebit, Scottish Shortbread, Eton Mess and Sticky Toffee Pudding.
Example recipes include
- Beer-Battered Tofish and Chips
- Shepherd’s Pie
- Jaffa Cakes
- Eton Mess
- Tofu Korma
- Sausage Roll
If, like me, you’re tired of vegan Shepherd’s Pie recipes that disappoint you with sweet potato mash and lentil fillings, then I promise this recipe will deliver on a more classic, authentic flavour. A meaty, rich filling topped with the fluffiest, most buttery mash, dotted with spring onions. Once you try it with champ, you won’t go back to ordinary mash.
One of the things that I missed most when I cut out animal products, was Jaffa Cakes. The spongey, cakey base, orange jelly centre and chocolate shell topping all create the perfect combination of textures, so I created my own, very moreish, version.
By now, you’ve possibly heard of aquafaba – the liquid we normally throw away from a can of chickpeas or other legume. It turns out it makes the most amazing egg white replacer and you can even use it to make meringues! Perfect for one of my favourite British summertime desserts. Simply crush the meringues into a bowl with some whipped coconut cream, chopped strawberries and strawberry purée.
Beer-Battered Tofish and Chips
Not only does this beer-battered tofu look like the real deal but it also has a slightly fishy taste, thanks to the nori sheet. Served with probably the best chips you’ll ever make – which take a bit of effort but are totally worth it – and super simple minty mushed peas.
If you’re not familiar with vegan cooking it is a great way in
– Rick Stein ― Channel 4’s Sunday Brunch