Katy Beskow - Easy Speedy Vegan: 100 Quick Plant-Based Recipes

Katy Beskow is an award-winning cook, writer and cookery tutor with a passion for seasonal ingredients, vibrant food and fuss-free home cooking. Once inspired by a bustling and colourful fruit market in South London, Katy now lives in rural Yorkshire and cooks from a small (yet perfectly functioning) kitchen.

She blogs at www.katybeskow.com. Katy is the author of 15-Minute Vegan (2017), 15-Minute Vegan Comfort Food (2018), 15-Minute Vegan on a Budget (2019), Five Ingredient Vegan (2019), Vegan Fakeaway (2020), Easy Vegan Bible (2020), Vegan Roasting Pan (2021) and Vegan BBQ (2022); this is her ninth book.

What a pleasure it has been to write Easy Speedy Vegan, creating recipes to suit you, and your lifestyle.

Huge thank you to the editorial team at Quadrille Publishing. Thank you to publishing director Sarah Lavelle for all of the incredible opportunities over the past 6 years. Special thanks to commissioning editor Harriet Webster for believing in this project, attention to detail, and support throughout. Thank you to copy editor Clare Sayer for the editorial support. It is a privilege, as always, to work with you all.

Thank you to designer Emily Lapworth and team for the art direction and design. This truly is a beautiful book.

Massive thanks to photographer Luke Albert, food stylist Tamara Vos, assistant food stylist Charlotte Whatcott, and prop stylist Louie Waller, for the shoots in both South London and Kent. It was great to be able to join you in person again always a highlight of the project!

Thank you to publicity manager Rebecca Smedley for your ongoing hard work with all of the book campaigns. A big thanks to marketing executive Laura Eldridge for your expertise throughout the process.

Huge thanks, as always, to my fabulous literary agent, Victoria Hobbs and the team at A.M. Health. I am so grateful for your knowledge, support and guidance. Thank you for believing in me, then and now.

Thank you to my wonderful friends Mary-Anne, Emma, Charlotte, Louise, Amelia, Amy, Katie and Neil. Looking forward to a catch up with you all soon.

To my lovely and ever-supportive family: Mum, Dad, Carolyne and Mark. Thank you for your encouragement and kindness, I hope you enjoy this book. Thank you to my beautiful twin nieces Tamzin and Tara who fill me with inspiration, happiness and joy. Thank you to Auntie May for your kind words and support throughout the process. Thank you to Pandi, the house rabbit, for your companionship and cuddles.

I love to wake up with this fresh smoothie, which is packed with energy and goodness for the morning ahead. The ginger is warming and packs a spicy punch! Add more or less water depending on how thick you enjoy your smoothies.

2 tbsp frozen pineapple

2cm (in) piece of ginger, peeled

1 banana, peeled

handful of fresh spinach leaves

1. Add the frozen pineapple, ginger, banana and spinach to a high-powered blender jug, then pour in 100ml (scant cup) cold water.
2. Blitz until completely smooth, adding a little extra water if desired to make your perfect smoothie consistency.

Prepare the ingredients the evening before and keep refrigerated in a jar. The frozen pineapple will thaw, so add a little less water when blending. Frozen pineapple is readily available in supermarkets, or feel free to use fresh pineapple, if you have the time to prepare it.

Dessert for breakfast? Yes please! This morning-friendly twist on the classic dessert will have you jumping out of bed to indulge. Opt for the thick coconut variety of yogurt, with a high coconut cream percentage, for added creaminess and luxury. I love drizzling over some maple syrup, but feel free to mix it up with vegan chocolate sauce. Or serve with sliced mango, for a taste of the tropics.

4 tbsp thick coconut yogurt

2 bananas, peeled and halved lengthways

2 tsp rolled oats

2 tsp toasted flaked coconut

2 tsp blanched and chopped hazelnuts

generous drizzle of maple syrup

1. Dollop 2 tablespoons of coconut yogurt onto each plate, then arrange the bananas on top.
2. Scatter over 1 teaspoon each of oats, desiccated coconut and chopped hazelnuts per plate.
3. Drizzle over maple syrup just before serving.

Blanched and chopped hazelnuts can be found in supermarkets, for time-saving ease.

Theres no excuse not to eat breakfast when this muesli takes just one minute to prepare. Not only is it delicious with the flavours of pecan, cranberries and apple, it is nutritionally balanced to set you up for the day ahead. I love serving this with apple juice poured over, but if you prefer your muesli with plant-based milk, ice-cold almond milk is a delicious substitution.

6 tbsp rolled oats

2 tbsp dried cranberries

2 rounded tbsp pecans, roughly broken or chopped

1 tbsp pumpkin seeds

pinch of ground cinnamon

generous splash of good-quality chilled apple juice, to serve

1. In a large bowl, toss together the oats, cranberries, pecans, pumpkin seeds and ground cinnamon until evenly distributed.
2. Spoon into serving bowls and pour over the apple juice just before serving.

Mix the dry ingredients in advance and store in an airtight container. Feel free to double or even triple the recipe to save precious morning time.

Want the comfort of porridge without waiting for the simmer of a pan? This creamy porridge is perfect from the microwave, with a hint of nutmeg and a spoonful of tangy-sweet orange marmalade. You wont look back!

3 tbsp rolled oats

pinch of grated nutmeg

200ml (generous cup) almond milk, plus 2 tbsp for stirring in

2 tsp golden raisins

1 tbsp good-quality orange marmalade

1. In a heatproof bowl, stir together the oats, nutmeg and the almond milk.
2. Cook in the microwave on high for 2 minutes, then stir and cook for 1 further minute.
3. Carefully remove from the microwave and stir in the extra almond milk, to loosen and cool the porridge a little. Stir in the sultanas and top with a dollop of marmalade.

The perfect consistency of porridge is a personal thing, isnt it? Feel free to add more or less almond milk after cooking to loosen the texture.