The Plant-Based 5-Ingredient Cookbook is a wonderful little investment, to help you make delicious, tasty and kind meals from everyday affordable ingredients that you can buy from any store. You don’t even need a shopping list, as you can remember all the ingredients, on your way to the shops!
Use vegan butters with no palm oil. Use a reusable baking liner or unbleached parchment paper. Keep recipes away from pets, due to toxic ingredients.
All the recipes use just 5 core ingredients (after water, salt, pepper and oil). The main ingredients in many dishes are pasta, beans, legumes, squash and mushrooms, so you can easily cook up a quick supper, no matter what’s leftover in the cupboard or fridge, with no need to resort to expensive plastic-wrapped ready-meals. Recipes include:
- Sundried tomato pasta with corn
- Ravioli in ginger-fennel broth
- Thai basil chickpea salad
- Creamy Dijon chickpeas & mushrooms
- Saffron butternut squash lentil bowl
- Acorn squash in charred fennel-tomato broth
- Beet ‘ricotta’ dumplings with yoghurt
- Mango cauliflower curry
Kylie Perrotti is a self-taught home cook who loves a no-frills approach to cooking meals at her home in Maryland, USA. She’s passionate about developing easy tasty recipes that build strong communities around a love of food and cooking.
Five Ingredient Vegan is a lovely book by Yorkshire cooking teacher Katy Beskow. With a super-cute design and handy tips on each page, her no-nonsense style has led to her selling oodles of recipe books, and this is one of her best. The 100 recipes include:
- Pantry Minestrone
- 3-Ingredient Beer Bread
- Country Lentil Pottage
- Spicy Noodle Soup
- Welsh Rarebit Stuffed Potatoes
- Roasted Cherry Tomato Risotto
- Pumpkin & Sage Macaroni
- Pear & Butterbean Traybake
- Carrot Cake Porridge
- Bread & Butter Pudding
