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But here’s the thing: Cooking vegan doesn’t have to be complicated.
Courtesy of Blue Diamond, Goya, Marmite, Cento
It’s this thinking that shaped my first cookbook,15 Minute Vegan.
Check them out below and consider adding them to your own pantry.
Love it or hate it, yeast extract is a magical ingredient when added to vegan recipes.
Courtesy of Katy Beskow
It’s salty and umami-packed, and it gives a dark, deep flavor to savory dishes.
I like adding a teaspoon to vegan chili or stew.
Non-vegans can use it to deepen the flavor of stews and braises, as well.
Dan Jones
Be sure to check the ingredients on the package before purchasing, just in case.
One of my go-toweeknight dinnersis pasta with sauteed courgette (zucchini), herbs, and pine nuts.
Coconut milk has a higher fat content and a stronger flavor.
Dan Jones
They’re often chargrilled for extra flavor, then preserved in olive oil.
I love veggie-topped pita pizzas as a fuss-free dinner that has plenty of flavor without meat or dairy.
For a quick lunch, antipasti vegetables taste great with crusty bread and a dipping bowl of balsamic vinegar.
Dan Jones
These beans are packed with protein andfiber, and whats more, they taste great.
Or, for an egg-free savory breakfast, sautee edamame with lemon and chives and serve it on toast.
Once inspired by a bustling fruit market in London, Katy now lives in rural Yorkshire, England.
