Haun - Cravings made vegan: 50 Plant-Based Recipes for Your Comfort Food Favorites

Copyright 2019 by Bianca Haun and Sascha Naderer All rights reserved. No part of this book may be reproduced in any manner without the express written consent of the publisher, except in the case of brief excerpts in critical reviews or articles. All inquiries should be addressed to Skyhorse Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018. Skyhorse Publishing books may be purchased in bulk at special discounts for sales promotion, corporate gifts, fund-raising, or educational purposes. Special editions can also be created to specifications. For details, contact the Special Sales Department, Skyhorse Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018 or info@skyhorsepublishing.com.

Skyhorse and Skyhorse Publishing are registered trademarks of Skyhorse Publishing, Inc., a Delaware corporation. Visit our website at www.skyhorsepublishing.com. 10 9 8 7 6 5 4 3 2 1 Library of Congress Cataloging-in-Publication Data is available on file. Cover design by Jenny Zemanek Cover photo by Bianca Haun and Sascha Naderer Print ISBN: 978-1-5107-3932-1 Ebook ISBN: 978-1-5107-3933-8 Printed in China Our goal is not to create more vegans, but to create more vegan options for ourselves, for our families, for our friends, and for you, so we dedicate this book to everyone who wants to contribute to change. Step by step, meal by meal. TABLE OF CONTENTSHI! ITS US (AGAIN) Were Bianca and Sascha, a foodie couple who went vegan and decided to share our creations with the world.

After publishing The Veginners Cookbook: The Ultimate Starter Guide for New Vegans and the Veg-Curious to help vegan beginners adjust to their new lifestyle, the idea for this book, a more advanced cookbook for every vegan who deals with non-vegan cravings, was born. After following a vegan diet for two years, I (Bianca) started sharing my favorite plant-based recipes on the blog Elephantastic Vegan (ElephantasticVegan.com). Since then, I have shared hundreds of plant-based recipes, a handful of vegan travel reports, kitchen hacks, product reviews, and guides for new and experienced vegans. Born and raised in Austria, a meat-focused country like so many, I want to prove that a vegan diet is not just possible, but that it can also be tasty and decadent. Sascha is a lover of food that cooks itself, so all kinds of soups, stews, goulashes, and curries are usually his area of expertise. Taking basic meat alternatives to the next tasty level is also kind of his thing.

Hes not into baking and using step-by-step recipes, but he will gladly gobble down all the baked goods he can find. Showing people how delicious plant-based food can be is his favorite way of sparking peoples interest in a vegan diet. AN INTRODUCTION WE ARE VEGANS, AND WE HAVE NON-VEGAN CRAVINGS Its hard to find a vegan who doesnt (sometimes) crave non-vegan foods, so why is it so easy to feel bad about it? Chances are, you werent born a vegan. For most vegans, veganism is a conscious choice made at some point during our lives. Before going vegan, you probably experienced many BBQs with friends, pancake Sundays with family, or drunken Saturday night grilled-cheese sandwiches at 4 a.m. Many of us associate some of our best and dearest memories with specific tastes, and it can be hard to let those tastes go.

So, we decided we wouldnt. In our first cookbook, The Veginners Cookbook, we addressed how to get through the various landmine situations in which the temptation to eat non-vegan foods is strong, but remember, its still okay to crave. You are not the first vegan to crave the non-vegan stuff. We ultimately decided that feeling sorry about our cravings is no longer an optionbut creating awesome alternatives is. Our constant drive to experiment and veganize well-known classics is such a fun and adventurous task for us that we decided to share some of our favorite ways to feast in this book. Lasagna. Lasagna.

Philly cheesesteak. Shawarma. Mac & cheese. Corn dogs. Panna cotta. Donuts.

This is not a book about healthy people eating salad. These are Cravings. Made. Vegan. Part ISUBSTITUTE EVERYTHING: THE MAGICAL INGREDIENTS FOR VEGANS What was your first experience with tofu? If youre like us, the first slice you ever cooked was a bland, tasteless mess. What a turnoff.

Yet, some people seem to make all tofu, soy protein, or even broccoli taste so good that youll never want to eat meat again. As former on-and-off vegetarians, we feel you. Your scrambled tofu gets tastier, but its not eggs; your cheesy sauce is missing something; and whatever you try, nothing seems to come close to the smokiness of bacon. While some vegans dont mind at all, many people miss specific flavors so much that they eventually go back to their old non-vegan eating habits. Theres a good chance that you didnt go vegan because you hated chicken fingers, kebabs, or grilled cheese. The ethics of veganism is one of the most common reasons for people to adopt a vegan lifestyle.

But were also human, so non-vegan cravings are also common and entirely reasonable. Thats why were always eager to learn about new ways to veganize foods we love. So, how can you go from an on-and-off vegetarian (who could never stop eating cheese because its just so yummy) to a happy vegan that always has an alternative up their sleeves? Were here to help you fight the urge to order a cheese pizza or get yourself a treat of buttered popcorn. Weve tried a million things to get our vegan food to the next level, and now wed love to share a few magical ingredients to make your vegan diet awesome. THE MEAT ALTERNATIVES AND HOW TO BACON If youre looking to substitute meat, there are many great choices, the obvious and most well-known being tofu. However, you should give other options such as tempeh or seitan a try.

For maximum protein, check out textured vegetable protein, which comes in different shapes and sizes and can be used to substitute (almost) every product. For a chicken or pork taste, you cant go wrong with everything related to paprika, garlic, and salt. If you want to go for a beefier taste, try deglazing your meat alternatives with a mix of red wine, soy sauce, and liquid smoke. Whats liquid smoke, you ask? Some hate it, but for many vegans, it is one of the best ways to recreate an intense smoky flavor. Its usually sold in small bottles, but the liquid is so potent that youll only need a small amount for each dish. Tofu, tempeh, or soy protein all benefit from the smoky flavor that comes from marinating or seasoning with liquid smoke.