Leon Fast Vegan
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- 85,00 kr
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- 85,00 kr
Publisher Description
The new LEON cookbook Big Flavours is out in Spring 2025.
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NO MEAT, ONLY PLANTS
A cookbook for vegans and anyone who wants more plants in their life, LEON Fast Vegan is all about delicious food, which just happens to be vegan. Whether you are looking for breakfasts or party food, weekday suppers or ambitious feasts, there is something here for everyone.
With 200 recipes, the book is packed with everything from breakfast and brunch dishes to sharing plates and party food, via quick suppers and slow-cooked recipes, and masses of sauces, dressings and nourishing sides, with a generous serving of desserts, cakes, ices and drinks to round off your meal. As ever, healthy fast food chain LEON takes inspiration from around the world, with recipes for vegan sushi, Mexican tacos, Vietnamese pancakes and American burgers. The emphasis throughout is on great flavour and keeping things simple.
PUBLISHERS WEEKLY
Vincent, cofounder of the U.K. restaurant chain Leon along with food writer Seal and restaurateur Symons tackle vegan cooking in this robust, whimsical volume. The authors feature a host of dishes that have been "veganized" from around the world a bubbly, tomato-y tofu shakshuka from the Middle East; Italian pasta alla puttanesca with kelp powder instead of anchovies; and Vietnamese crispy pancakes stuffed with fresh mint, Thai basil, and bean sprouts. Recipes from their favorite vegan restaurants also grace the pages, including sesame and eggplant bao with crispy shallots from the Taiwanese restaurant Mr. Bao; and "fish" and chips made with deep-fried banana blossoms from Maisie Manterfield's Burgerlolz in Sheffield, England. Sweet dishes, such as French toast (made with soy milk and chickpea powder) with poached rhubarb and a New York-style baked cheesecake (made with vegan cream cheese and soy yogurt) stand out. Most impressive, however, is the authors' flare for reinvigorating traditional vegan dishes: a roux of vegan butter, flour, turmeric, and other spices, for example, makes for a creamy base for their scrambled tofu. With 200 recipes and brimming with retro illustrations this well-designed work will get readers excited to cook vegan.
