Six Vegan Sisters - The Six Vegan Sisters Everyday Cookbook: 200 Delicious Recipes for Plant-Based Comfort Food

Library of Congress Control Number: 2021931387 Cover design by Julia Tyler for Page Street Publishing Co. Photography by Hayden Stinebaugh To our parents, John and Kate.WE WOULD NOT BE HERE WITHOUT YOUR UNCONDITIONAL LOVE AND SUPPORT. THANK YOU FOR EVERYTHING. THIS BOOK IS FOR YOU.

Our parents did not raise us vegan, but our mom has been vegetarian our entire lives and was the catalyst for all of us going vegan. She has always been our biggest inspiration and greatest supporter. Even though we all had our own reasons for going vegan, our current mission is the same: to save animals, nourish our bodies and be kinder to the environment. In 2016, we started our blog, Six Vegan Sisters, and Instagram account, @sixvegansisters, as ways to share our recipes and inspire others through vegan food. We could not have imagined then that we would be here today, reaching millions of people from all around the world. Were so lucky to be able to turn our love for vegan food into a platform that inspires people every day.

Our Instagram account and blog have given us opportunities that we would not otherwise have had (including writing this cookbook!) and allowed us to work with some of our all-time favorite brands. The icing on the (vegan!) cake is that we get to do this togethernot only as sisters, but as an entire family. Our three brothers (yes, we also have three brothers!), mom and dad are our ultimate taste testers and biggest fans. Writing a cookbook has always been a dream of ours. When we sat down and talked about what we wanted in a cookbook, we could all agree on one thing: We wanted an approachable, family-friendly book. After all, we come from a family of eleven, so we are no strangers to our mom whipping up four (or more) different meals for dinner in an attempt to please all of us (have we mentioned our mom is basically Superwoman?).

Our goal with this cookbook is to be your go-to source for all things vegan cooking and baking. Whether you are just starting out or well into your vegan journey, this cookbook is the one for you. It has recipes to please all palates, including vegans and nonvegans alike. Youll notice that this book has twelve chapters. From , if youre looking to dive a little deeper into the world of vegan home cooking. But dont worry; store-bought options typically work just fine, as noted in each recipe.

Most of our recipes include Sister Tips, which we encourage you to read to ensure the recipe is successful and delicious (as it should be!). Weve also noted which recipes are (or have the option of being) gluten-free, nut-free and/or soy-free. There are 200 recipes in this cookbook, so get to ittheres a world of delicious vegan food waiting for you. We are honored and excited to share our first cookbook with you and hope these recipes spark joy and bring as much comfort to your family as they do to ours. xo, The Six Vegan SistersCant get enough of our recipes? Head to sixvegansisters.com for more vegan deliciousness.

Although not exhaustive, the following list details our must-have vegan kitchen ingredients. In this list, you will find our favorite dairy alternatives, vegan protein swaps and much more. Weve also noted important tidbits, such as why we use these ingredients, what you can swap them for and where you can purchase them. DAIRY ALTERNATIVES Nondairy milk: Throughout this book, there are times when we call for specific nondairy milks that will give the best results for a recipe. Otherwise, you can take your pick of nondairy milks, such as oat, soy, almond or coconut milk. When cooking a savory dish, you will always want to choose a plain, unsweetened nondairy milk.

When baking desserts, you have some more leeway, but we recommend that you choose a thick milk, such as soy or oat. Rice milk: Due to its neutral flavor and similarity in consistency to dairy milk, we call for plain, unsweetened rice milk in many of our savory dishes. We do not recommend substituting other milks for rice milk. Soy milk: We call for soy milk in both sweet and savory dishes. When using it in savory dishes, be sure to use a plain, unsweetened milk. Canned coconut milk: Canned coconut milk is much thicker than typical nondairy milks and should not be confused for coconut milk beverage from a carton. Canned coconut milk: Canned coconut milk is much thicker than typical nondairy milks and should not be confused for coconut milk beverage from a carton.

We will always note which you should use in a recipe. It should not be replaced when specifically called for. Nondairy sour cream: Youll want to have this on hand to add richness to both savory and sweet dishes. It can often be replaced with and occasionally with nondairy yogurt, which we have noted when possible. Nondairy yogurt: Yogurt is used for its richness and unique consistency in both savory and sweet dishes. When using it in savory dishes, be sure it is plain and unsweetened.