Vegan on the Cheap: Great Recipes and Simple Strategies that Save You Time and Money
Jun 2020 · Houghton Mifflin Harcourt
Ebook
275
Pages
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About this ebook
You can eat great meatless and dairy-free meals every day—and stay on your budget—with these 150 recipes and smart money-saving tips.
With Vegan on the Cheap, you can enjoy delicious vegan meals every day of the week. Robin Robertson, "an acclaimed authority on vegan cooking" ( Publishers Weekly), provides 150 mouth-watering, exciting recipes that cost just 50 cents to $2 per serving—hefty savings to go with hearty vegan meals.
Find options for savory soups and stews, satisfying salads, hearty noodle dishes, first-class casseroles, favorites for the slow cooker, and meatless and dairy-free recipes for classics like pizza, burgers, and sandwiches—and a chapter for desserts to satisfy every sweet tooth. Throughout the book, smart tips and creative ideas help you save money by cooking in bulk, prepping meals in advance, and finding tasty ways to reuse leftovers.
Including recipes for delicious vegan meals like Walnut-Dusted Fettuccine with Caramelized Vegetables and Fresh Pear Galette, it also features cost-per-serving icons that highlight the cost of each affordable dish—and even shows how you can make your own meat alternatives at a fraction of the cost of packaged proteins.
With Vegan on the Cheap, you can enjoy delicious vegan meals every day of the week. Robin Robertson, "an acclaimed authority on vegan cooking" ( Publishers Weekly), provides 150 mouth-watering, exciting recipes that cost just 50 cents to $2 per serving—hefty savings to go with hearty vegan meals.
Find options for savory soups and stews, satisfying salads, hearty noodle dishes, first-class casseroles, favorites for the slow cooker, and meatless and dairy-free recipes for classics like pizza, burgers, and sandwiches—and a chapter for desserts to satisfy every sweet tooth. Throughout the book, smart tips and creative ideas help you save money by cooking in bulk, prepping meals in advance, and finding tasty ways to reuse leftovers.
Including recipes for delicious vegan meals like Walnut-Dusted Fettuccine with Caramelized Vegetables and Fresh Pear Galette, it also features cost-per-serving icons that highlight the cost of each affordable dish—and even shows how you can make your own meat alternatives at a fraction of the cost of packaged proteins.
About the author
Robin Robertson is a veteran restaurant chef, cooking teacher, and an acclaimed writer. She pens a regular column for VegNews Magazine and has written for Vegetarian Times, Health Naturally, Restaurant Business, National Culinary Review, American Culinary Federation Magazine, and Better Nutrition. She has written numerous cookbooks including the best-selling titles Vegan Planet, Vegan on the Cheap, and Quick-Fix Vegan. Robertson currently writes, promotes her books, and teaches classes on her innovative vegan cuisine from her home in the Shenandoah Valley of Virginia, where she lives with her husband and two cats. Her website is www.robinrobertson.com
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