Kate Ford - Vegan in 15: Delicious Plant-Based Recipes You Can Cook in 15 Minutes or Less

Griddled Asparagus with Lemony Sauce on Crumpets

Blackberry Ripple Yoghurt Pots with Almond Crunch

Smoky Full English on Toast

Banana & Pecan Pancakes with Maple Syrup

Smashed Avocado on Toast with Crispy Spring Onions and Chilli Yoghurt

Creamy Peach Breakfast Smoothie

Bubble and Squeak Fry-Up with Grilled Tomatoes

Hazelnut and Plum Porridge with Pumpkin Seeds

Chunky Green Minestrone with Curly Kale

Thai Sweet Potato and Coconut Soup

Oyster Mushroom Tom Yum Soup with Rice Noodles

Creamy Sweetcorn and Chilli Chowder with Garlic Bread

Gently Curried Lentil Soup

Tuscan Borlotti Bean Soup with Orzo

Mixed Mushroom Curry Laksa

Spring Greens Giant Couscous with Avocado

Grilled Portobello and Cherry Tomato Panzanella

Warm Puy Lentil and Beetroot Salad

Bright Green Freekeh Salad

Crunchy Thai Vegetable and Peanut Salad

Beetroot and Apple Salad with Walnuts and Yoghurt

Tenderstem, Cucumber and Soba Noodle Salad

Speedy Spinach Falafels with Carrot and Apple Salad

Pitta Stuffed with Harissa Chickpeas and Hummus

Posh Noodle Pot with Chilli Peanuts

Broccoli and Kale Pine Nut Pizza

Artichoke and Watercress Brown Rice with Pine Nuts

Speedy Bean Burger with Gherkins and Mustard Mayo

Sherry and Thyme Garlicky Mushrooms on Toast

Preserved Lemon and Apricot Couscous with Zatar Almonds

Black Bean Tacos with Avocado and Roasted Peppers

Cannellini Beans and Cavolo Nero

Peanut Vietnamese Rolls

Curried Lentils with Spiced Cauliflower

Pea Pt with Pea Shoots on Sourdough Toast

Courgetti and Sweetcorn Fritters with Coconut Yoghurt

Smoky Cowboy Beans

Broad Beans and Asparagus with Lemon Breadcrumbs

French Beans and New Potatoes with Basil Pesto

One-Pot Linguine with Olives, Capers and Sun-Dried Tomatoes

Speedy Cauliflower and Chard Spelt Risotto

Creamy Chickpea and Kale Curry with Poppadoms

Savoy and Sesame Flat Noodles with Marinated Tofu

Spelt Spaghetti with Walnuts and Purple Sprouting Broccoli

Stir-Fried Tenderstem and Kale with Pesto Butter Bean Mash

Tahini and Cashew Quinoa Bowl with Garlic and Ginger Mushrooms

Creamy Fusilli with Mushrooms and White Wine

Green Pea and New Potato Nutty Biryani

Portobello Mushroom Stroganoff

Chapatti Wraps with Spiced Chickpeas, Baby Spinach and Coconut Yoghurt

Broad Bean, Fennel and Baby Carrot Pilaff

Peanut and Ginger Soba Noodles with Chestnut Mushrooms

Sticky Black Bean Tofu with Cashew Fried Rice

Five-Spice Shiitake with Chinese Vegetables

Quick Ratatouille with Lemony Chickpea Mash

Lemon and Poppy Seed Waffles with Elderflower Summer Fruits

Gooey Chocolate and Pear Pudding

Banoffee Cheese-cake Pots

Amaretto-Sozzled Figs with Candied Walnut Crunch

Caramelised Peaches on French Toast

Quick Raspberry Trifles

Chocolate and Peanut Butter Freakshake

Oreo Knickerbocker Glory

Chocolate, Chilli and Pistachio Dipped Strawberries

Quick Rhubarb and Crumble Custard Pots

Chocolate and Hazelnut Grilled Banana Splits

Salted Caramel Chocolate Mousse Cups

There seems to be something of a revolution happening out there. With each year that passes, veganism becomes more mainstream. Vegans are no longer just ageing hippies sitting in garishly decorated cafs nibbling mung beans. Being an animal rights activist or an eco-warrior is no longer a pre-requisite for a plant-based diet. These days it is enough to have the desire to shop and eat in a way that treads as lightly as possible on our fragile planet and which doesnt involve the suffering of animals, while lightening the load on our bodies too. Whats not to like?

Well, quite a lot apparently. There are so many misconceptions about vegan food: that it tastes bland or even weird; that it is somehow difficult or time-consuming to prepare; that you need all sorts of strange ingredients which you wont find in your local supermarket, and that if you really enjoy cooking (and eating), it will be a great sacrifice.

None of these are remotely true which is why I wanted to write this book. Im not here to tell you why you should eat less meat and dairy, nor why you should go vegan. Instead, if you are thinking about it, or have decided to do so, I hope simply to show you that you can eat incredibly tasty food which doesnt take hours to prepare or involve trips to multiple health food shops for obscure ingredients.

These recipes arent gluten-free, sugar-free, low-calorie, low-carb, paleo or detoxing. They wont necessarily give you an inner glow, a bikini-ready beach-body, or cure medical ailments. They just offer really good food which is quick and easy to make, and which happens to be vegan. Im passionate about writing recipes which look and taste like the sort of food you see in mainstream cookery books and magazines recipes, above all, which will lift your spirits when youve had that conversation about protein with a well-meaning friend for the hundredth time.

Three years ago, having been vegetarian since the age of seven, I signed up for Veganuary.

Veganuary, for those of you who havent yet heard of it, is a global charitable initiative which encourages people to go vegan for the month of January and provides all the information they might need to persuade them to convert to a plant-based diet.

I was fairly confident that going vegan would not prove to be an insurmountable challenge, but it turned out to be quite a learning curve. I struggled at first to come up with ideas for what on earth to eat; I struggled with reading labels, finding vegan snacks and lunches on the go and particularly with eating out. But as the days went on, it got easier, and at the end of the month I felt not just cleaner and lighter, but filled with a nagging feeling that this was somehow the right way to eat.

A year later, I signed up to Veganuary once again, and this time planned my meals in advance, shopped wisely, kept lists of which brands I could and couldnt buy and found some really good substitutions to vegan-ise many of my favourite weeknight suppers. This time, my vegan month was much more enjoyable. I ate far tastier food and missed dairy products less than I had done at my first attempt.

By the time I signed up for my third Veganuary in January 2016, I had been actively trying to cut out the hidden eggs and dairy lurking in my weekly grocery shop for a while. My vegetarian food blog, The Veg Space, turned vegan for the month too, and I decided to post pictures of my dinner on instagram every night to show my followers what vegans really eat.

When the month was over, vegan habits had stuck, and I took the decision that my blog would stay vegan and my own everyday diet would remain mainly plant-based. I am not perfect, and while I cant claim to be among Britains half a million fully-fledged vegans, the recipes in this book are 100% vegan and reflect the way I eat at home almost every day.