Adams Media - Vegan Comfort Food: Includes: Green Olive and Artichoke Focaccia Pizza, Slow Cooker Lasagna Soup, Southwest Vegetable Chili, Classic Fettuccine Alfredo, Raspberry-Lemon Curd Cupcakes...and Many More!

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First Adams Media ebook edition AUGUST 2017

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ISBN 978-1-5072-0580-8 (ebook)

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Always follow safety and commonsense cooking protocols while using kitchen utensils, operating ovens and stoves, and handling uncooked food. If children are assisting in the preparation of any recipe, they should always be supervised by an adult.

Contains material adapted from the following titles published by Adams Media, an Imprint of Simon & Schuster, Inc.: The Everything Vegan Baking Cookbook by Lorena Novak Bull, RD, copyright 2012, ISBN 978-1-4405-2997-9; The Everything Vegan Cookbook by Jolinda Hackett with Lorena Novak Bull, RD, copyright 2010, ISBN 978-1-4405-0216-3; The Everything Vegan Slow Cooker Cookbook by Amy Snyder and Justin Snyder, copyright 2012, ISBN 978-1-4405-4407-1; and The Everything Easy Vegetarian Cookbook by Jay Weinstein, copyright 2015, ISBN 978-1-4405-8719-1.

Introduction

Slow Cooker Lasagna Soup. Spaghetti Ai Pomodori. Sweet Potato Casserole.

If you thought vegan food had to be limited to brown rice, tofu, and some spinach, think again. With Vegan Comfort Food, youll find fifty rich and flavorful comfort food dishes that you can cook up for every meal, with recipes for vegan pizza, vegan soups, and so much more!

In Vegan Comfort Food, youll find recipes for every meal of the day, from delicious breakfast foods, such as the Currant-Cream Scones, to bold dinners, like the Spicy Southern Jambalaya. Throughout youll also find breads to add to your dinner table, dips and appetizers sure to impress any guest, rich soups packed with vegetables and noodles, and even desserts to indulge that sweet tooth.

So whether youve gone animal-free for a lifetime or only for a day or two each week, these delicious, easy-to-make recipes will bring flavor and warmth back to your tablealong with plenty of memories!

Chapter 1

Breakfast and Brunch

Currant-Cream Scones

Heres a classic sconemade vegan! If you dont have access to currants, small raisins will work just fine.

Ingredients

Serves 10

2 cups all-purpose flour

2 teaspoons baking powder

cup sugar

teaspoon salt

cup cold vegan margarine, cut into small pieces

Egg replacement equal to 1 egg

1 teaspoon vanilla extract

cup soy creamer

1 cup currants

3 tablespoons soy milk

1. Preheat oven to 375F.
2. Whisk together flour, baking powder, sugar, and salt in a large bowl. Using a pastry cutter or large fork, cut cold margarine into flour mixture until margarine is in pea-sized bits. In a separate medium bowl, whisk together egg replacement, vanilla extract, soy creamer, and currants. Add wet ingredients to flour mixture, stirring until just combined.
3. Place dough on a lightly floured surface and shape into a 7" disk. Cut into 10 wedges and place 1"2" apart on a lightly greased baking sheet. Brush wedges with soy milk.
4. Bake 1518 minutes until lightly browned.

Stephen J. Payne

Currant-Cream Scones

Cinnamon Rolls

Instead of vanilla glaze, try using your favorite vegan cream cheese frosting for an even more decadent treat!

Ingredients

Serves 24

1 package (2 teaspoons) active dry yeast

3 tablespoons warm water

cup plus 2 teaspoons granulated sugar, divided

1 cup plus 3 tablespoons soy milk, divided

4 tablespoons plus 1 teaspoon vegan margarine, divided

1 teaspoons salt, divided

3 cups all-purpose flour

2 tablespoons vital wheat gluten