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    Vegan: A Beginner's Guide to Vegan Cooking: Meatless Meals
    Vegan: A Beginner's Guide to Vegan Cooking: Meatless Meals
    Vegan: A Beginner's Guide to Vegan Cooking: Meatless Meals
    Ebook97 pages1 hour

    Vegan: A Beginner's Guide to Vegan Cooking: Meatless Meals

    By Paula Smythe

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    About this ebook

    A Beginner's Guide To Vegan Cooking is a vegan cookbook written for someone who is almost ready to take the leap into a vegan lifestyle, but hasn't yet.

    This book is written to get you past your excuses by providing recipes to popular foods that can hold you back from going vegan, and to remind you that nobody's perfect. If you have a food that you cannot give up, you can veganize it.

    Recipes include: 
    Bacon Cheeseburgers
    Nachos
    Sloppy Joes
    Mac n Cheese
    Meatball Subs
    Pepperoni Pizza

    All of these recipes are vegan, and all are delicious!

    Admittedly, this is not the healthiest vegan cookbook around. However, it could be the book that gets you over your hurdles.

    LanguageEnglish
    PublisherPaula Smythe
    Release dateDec 26, 2015
    ISBN9781386198116
    Vegan: A Beginner's Guide to Vegan Cooking: Meatless Meals

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      Book preview

      Vegan - Paula Smythe

      Minestrone Soup

      When I think of vegetable soup, I think of minestrone - hardy and thick with vegetables and pasta. I vary my vegetable medley depending on what is seasonally available and fresh and looks good.

      Consider this recipe a basic foundation for your own, not a blueprint. Although it will be great if you choose to follow it to the letter, it will be even better if you use whatever vegetables are in season.

      Minestrone Soup

      1 tablespoon olive oil

      1 medium onion, diced

      2 medium carrots, diced

      2 ribs celery, diced

      4 cups water

      1 (28 oz) can crushed tomatoes

      1 (15 oz) can Cannellini beans, drained

      1/4 lb green beans, cut in 1/2-inch pieces

      1 medium zucchini, diced

      1 teaspoon dried basil

      1/2 teaspoon dried oregano

      1 cup uncooked elbow pasta

      Salt and pepper, to taste

      ––––––––

      1 - Heat oil in large pot or dutch oven over medium-high heat.

      2 - Add onion, carrots, and celery to pot. Cook until soft, about 5 minutes.

      3 - Add water, crushed tomatoes, Cannellini beans, green beans, zucchini, basil, and oregano to pot. Bring just to a boil.

      4 - Add pasta to soup and cook at a simmer until al dente. 10-15 minutes.

      5 - Add salt and pepper to taste before serving.

      ––––––––

      Servings: 6

      Prep: 5 minutes

      Cook: 30 minutes

      Red Bean Chili

      For some people, chili is all about what you put in it. To me, chili is all about the feeling it gives you when eating it. It should warm you body and soul, and leave you glowing after.

      This recipe is a Goldilocks version. Not too mild, not too hot, but just right. Try breaking some tortilla chips on top and stir them in as you eat. Mmmmhmmmm!

      My favorite way to serve this is at a party. Keep it warm in a crock pot and let people serve themselves.

      Red Bean Chili

      1 tablespoon olive oil

      1 medium onion, diced

      4 cloves garlic, minced

      1 large green bell pepper, seeded and chopped

      1 large red bell pepper, seeded and

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