Here are three recipes from our new, plant-based cookbooks to make your Veganuary a little tastier!
This breakfast sandwich from Vegan Snacks has got creamy elements and enough tang from harissa and barbecue sauce to keep it interesting.
Portabellini Mushrooms with Cannellini Beans & Lemon Tahini Dressing
Portabellini mushrooms have a really lovely, deliciously savoury flavour and are well worth seeking out, but at a pinch, you could use brown chestnut mushrooms as an alternative if you can’t get hold of them. Try this recipe from Vegan One-Pan.
After eating a similar dessert to this one at a neighbour’s house, Dunja Gulin was inspired to create a vegan version for her book, Vegan Baking. You can also use half semolina and half unbleached flour, but the grainy texture is what makes these squares so interesting.
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