This Brand-New Vegan Cookbook Will Help You Save Time, Money, and Animals

Toni Okamoto, co-author of The Friendly Vegan Cookbook and the brains behind acclaimed vegan blog Plant Based on a Budget, is at it again with an impressive collection of recipes: The Super Easy Vegan Slow Cooker Cookbook.

Featuring 100 delicious, affordable, and easy-to-make recipes, this book tackles one of the biggest issues faced by vegans of all ages—how to make mouthwatering vegan dishes with little time and money.

The cookbook goes on sale May 30, but there’s no need to wait. You can preorder your copy today!

Here’s a taste:

Golden Garlic Rice

Serves 4
Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients:

½ tsp. poached garlic oil1 cup long-grain white rice¼ small yellow onion, finely chopped3 poached garlic cloves2 cups vegetable broth½ cup frozen mixed veggies¼ cup sliced shiitake mushrooms

Directions:

  1. Add the oil, rice, onion, and garlic to a medium sauté pan. Cook over medium heat, stirring frequently, until the onions become translucent and the rice turns a golden brown (about 2 minutes).
  2. Add the vegetable broth, frozen vegetables, and mushrooms.
  3. Bring to a boil, cover, and lower to a simmer.
  4. Allow to simmer for 20 minutes.

Cooking Tip:

If you use organic rice that’s grown in the United States, it isn’t necessary to rinse before cooking. Rinsing does remove excess starch, however, so if you have an extra minute, rinse your rice in cold water before cooking for perfectly fluffy rice.


Click here to preorder your copy today!

Ok so I get veganism has like this healthy image and that’s fine or whatever but like… when I look for recipes it’s all fruit and kale shoved in a bowl arranged for instagram and has no substance at all. No joke I just looked up the #veganrecipe tag and there was a picture of a bowl of watermelon??? Nothing else just watermelon. What the damn hell? And when will we admit that kale is disgusting? It tastes like dirt and sadness and we should leave it for the rabbits. I have to scroll past all these rando plant-based white chicks with their overflowing smoothies or their “Buddha Bowls” just to find one desirable food post and then it won’t even have the recipe linked!?!? OK so I know I’m being over dramatic and all but seriously guys this is why everyone hates us

3

Vegan Loaded Burritos

Ingredients:

  • ¼ cup rice
  • 1 cup water

  • pinch of salt

  • 175 grams vegan taco meat

  • ½ cup corn

  • 1 can black or kidney beans drained

  • ½ cup vegan cheddar cheese

  • ½ Tbsp. Chili Powder

  • ¼ tsp. Garlic Powder

  • ¼ tsp. Onion Powder

  • ½ tsp. Paprika

  • 1 ½ tsp. Ground Cumin

  • ½ avocado

  • Wraps

  • juice of half a lime

  • handful chopped cilantro

Directions:

  1. Cook rice with the water lightly salted with a pinch of salt in a small pot. Once the rice has finished cooking add the lime juice and the chopped cilantro and set aside.
  2. Drain the beans and rinse, then set aside. In a large pan add 1 tbsp of oil and cook the vegan taco meat until it’s browned. Then add the beans and the corn. Cook for about 2 minutes on medium high. Then add the seasonings with ½ cup water. Let it cook on low with a lid on. 
  3. Slice the avocado and prepare your wraps. Start of with some mushed up avocado slices, taco meat and bean mixture, add the rice, the cheddar cheese and roll into a burrito. 
  4. Heat a pan with some vegan butter and once it’s melted place your burrito in the pan and let it brown on both sides to seal it. 
  5. Cut in half and enjoy!
3

Vegan Lentil Curry

Ingredients:

  • 2 tbsp red curry paste
  • 1 yellow onion
  • 3 cloves of garlic
  • 1 tsp minced ginger
  • 1 tbsp olive oil
  • 1 large carrot
  • 1 large red bell pepper
  • 1 can coconut milk
  • 1 tsp turmeric
  • 1 tsp graham Marsala
  • 1 tbsp tomato paste
  • ¾ cup lentils
  • handful chopped fresh parsley
  • ½ cup basmati rice
  • pinch of salt
  • 1 tsp sugar

Optional:

  • Naan bread 

Directions:

  1. Mince garlic, onion and ginger. Dice the carrot and cut the bell pepper into thin slices then pan fry with olive oil for 5 minutes. Then add garlic, onion and ginger and cook until the onions become translucent. Stir in curry paste and tomato paste and cook for one minute stirring the ingredients around in the pan. Add 2 cup of water and lentils then bring to a boil. In the mean time cook the rice in 1 ½ cups of water. 
  2. Let the lentils soften for 10 minutes then add the remaining ingredients, stirring well to combine them. Cook with the lid for 15-20 on medium low heat. 
  3. Once the rice has cooked completely remove from the stove and serve some of it into a bowl. Add your lentil curry and serve with some delicious naan bread. Enjoy!
3

Vegan Breakfast Parfait

Ingredients:

  • ½ cup oats
  • 1 tbsp chia seeds
  • 1 ½ cup non dairy milk
  • 1 ripe mango
  • 1 frozen banana
  • ¼ cup granola of choice

Directions:

  1. Soak oats and chia seeds overnight in the dairy free milk in a medium sized jar (You want the oats to take up half of the jar). 
  2. The next day blend banana with the mango, leaving a few mango cubes left for the topping, then blend until nice and smooth. Pour on top of the overnight oats. 
  3. Top it all off with granola and some mango chunks and enjoy your healthy, filling breakfast!

Butternut Squash, Lentil and Spinach Curry

Ingredients:

  • 320 g butternut squash (just the flesh)
  • 60 g uncooked mixed lentils
  • ½ vegetable stock cube
  • 40 g white onion, chopped
  • 40 g thai red curry paste
  • 200 g full fat coconut milk (½ a can)
  • 200 g chopped tomatoes
  • 150 g young spinach
  • 1 naan bread to serve

Recipe:

  1. First, pre-heat the oven to gas mark 4/350F/180C and line a roasting tray with foil or parchment.
  2. Cut the butternut squash into bite-size chunks, then line up on the tray and spray with a little cooking spray. Roast for 30-40 minutes until tender, stirring halfway.
  3. Meanwhile, rinse the lentils before adding to a pot along with the stock cube and covering with cold water. Bring to the boil, then allow to simmer for 12 minutes.
  4. Heat some cooking spray on a non-stick pan and add the onions. Fry until soft, then add the curry paste, tomatoes and coconut milk. Stir every so often as the sauce thickens (about 10 minutes). Meanwhile, heat up the naan bread in the oven.
  5. Finally, add the squash, lentils and spinach to the curry and season to taste. Cook for another couple of minutes, then serve with the naan bread.

Notes: I adapted this (with little change) from a BBC recipe to cook for my mum on our vegan nights because we both LOVE curry and this was a hit!

Serves 3, 274 calories