Finding plant-based recipes? Easy. Dealing with the social, cultural, and emotional aspects of being vegan in a non-vegan world? That's the hard part. The Joyful Vegan is here to help. Many people choose veganism as a logical and sensible response to their concerns about animals, the environment, and/or their health. But despite their positive intentions and the personal benefits they experience, they're often met with resistance from friends, family members, and society at large. These external factors can make veganism socially difficult-and emotionally exhausting-to sustain. This leads to an unfortunate reality: the majority of vegans (and vegetarians) revert back to consuming meat, dairy, or eggs-breaching their own values and sabotaging their own goals in the process. Colleen Patrick-Goudreau, known as "The Joyful Vegan," has guided countless individuals through the process of becoming vegan. Now, in her seventh book, The Joyful Vegan, she shares her insights into why some people stay vegan and others stop. It's not because there's nothing to eat. It's not because there isn't enough protein in plants. And it's not because people lack willpower or moral fortitude. Rather, people stay vegan or not depending on how well they navigate the social, cultural, and emotional aspects of being vegan: constantly being asked to defend your eating choices, living with the awareness of animal suffering, feeling the pressure (often self-inflicted) to be perfect, and experiencing guilt, remorse, and anger. In these pages, Colleen shares her wisdom for managing these challenges and arms readers-both vegan and plant-based-with solutions and strategies for "coming out vegan" to family, friends, and colleagues; cultivating healthy relationships (with vegans and non-vegans); communicating effectively; sharing enthusiasm without proselytizing; finding like-minded community; and experiencing peace of mind as a vegan in a non-vegan world. By implementing the tools provided in this book, readers will find they can live ethically, eat healthfully, engage socially-and remain a joyful vegan.

Making your own dairy alternatives is easier than you think with this step-by-step book, with recipes for all kinds of dairy-free creamy treats. A common question for those starting a vegan diet is, 'How do I cope without cheese, milk and eggs?'. It is surprisingly easy. You can buy an increasing range of vegan dairy but the good news is that is simple and satisfying to make your own. This practical book shows you how to make delicious creamy products yourself - from numerous nut, bean, soy and cereal milks, to delectable yogurts, creams, butters and cheeses. Many are fermented, with all the additional gut-health benefits that brings, such as coconut kefir or fermented cashew nut cheese. Then there are recipes revealing how to create delicious vegan versions of traditional dairy-based dishes. You might have thought mac'n'cheese, a creamy pasta sauce or rich ice cream was out of bounds - but here are miraculous ices, cheesecakes, custards, meringues, quiches, scrambles and frittatas - every kind of sweet and savoury dishes using your vegan dairy.

Over 100 vegetarian recipes, flavour-packed + gluten-free Spiced pumpkin snacking cake, Pea, mint + halloumi fritters, Mushroom + lentil lasagne, and Roasted strawberry + ginger 'ice cream' are among the beautiful, nourishing, simple-to-make and absolutely delicious recipes celebrated in Emma Galloway's third book from her home kitchen. Everyday food should be quick and easy, using readily available ingredients and simple techniques. Over years working as a chef and as a mother of two, Emma has designed tips and tricks to make cooking simpler through planning ahead and using ingredients that are easy to swap out. Dotted throughout My Darling Lemon Thyme: Every Day, you will find 'anything' recipes to suit your tastes and whatever ingredients you have to hand. All the recipes are vegetarian, flavour-packed and gluten free - recipes you can trust, for every season, every day. 'A book full of generous, vibrant food. As nourishing as it is delicious. I want to cook it all.' - Anna Jones' Every Day is just the kind of cook book I long for! Full of simple, nourishing food with big flavours that I actually want to make.' - Naomi Devlin, author of River Cottage Gluten Free

'Vegan Al Fresco' is loaded with beautiful appetisers from accomplished vegan cook, Carla Kelly. Including prep and cooking times for each recipe, as well as advice on portability, food safety issues and menu suggestions for special occasions, this is an amazing guide for those interested in a vegan lifestyle.

Ten years ago, this breakthrough cookbook made vegetarian cooking accessible to everyone. Today, the issues surrounding a plant-based diet-health, sustainability, and ethics-continue to resonate with more and more people, whether or not they're fully vegetarian. This new edition has been completely reviewed and revised to stay relevant to today's cooks: New recipes include more vegan options and a brand-new chapter on smoothies, teas, and more. Charts, variations, and other key information have been updated. And, new for this edition, the recipes are showcased in bright full-colour photos throughout. With these photos and a host of recipes destined to become new favourites, this already classic vegetarian cookbook will continue to be more indispensable than ever.

Everyone will love these vegan ideas devised for Christmas. The clever plant-based recipes are designed to be crowd-pleasing and properly festive and as well as being meat-free and dairy-free, the recipes boast seasonal produce and sensational flavour. As the festive party season gets underway serve seasonal small plates such as Chestnut & Porcini Cream Mille-Feuille and Rainbow Chard Tartlets. For a cosy pre-Christmas supper, look to Saffron Ravioli with Heart of Palm & Chilli or Deep Dijon Pie. And on Christmas day make a stunning centrepiece for everyone to share by embracing the mock vegan meat trend. Try a carvable Smoky Stuffed Roast with Pine Nut, Lemon & Herb Stuffing accompanied by Marmite & Olive Roasties and Piglets in Rafts. Follow with Snowball Trifle with Lime & Lemonade 'Egg Nog' or Stollen Bread & Butter Pudding with Cardamom Custard. Come Boxing day, it's time to love your leftovers - dine on Bubble & Squeak Parathas or simply slice up any remaining Festive Stuffing and roast it for the perfect leftover sarnie. And to see in the New Year vegan-style keep it simple with one-pot make-ahead Roasted Aubergine & Puy Lentil Lasagne or Faux Fish Pie with Herby Mash so that you are free to enjoy the celebrations! Vegan Christmas Feasts is a compilation of previously published festive favourites plus a host of new recipes.

Author Lukas Volger, who has been making and eating veggie burgers since he was a teenager, elevates the vegetarian burger to its rightful status as real food. His collection of unique, delicious veggie burger recipes include Easy Bean Burgers, Red Lentil and Celeriac Burgers, Quinoa Burgers, Tofu and Chard Burgers, Tempeh Burgers, Baked Falafel Burgers, Thai Carrot Burgers, Spinach and Chickpea Burgers, and Sweet Potato Burgers with Lentils and Kale. More than half the burger recipes are vegan and/or gluten-free, as are many of the extras, which include buns, salads, fries, toppings, and condiments. Everyday ingredients ensure that all the burgers and extras are quick and easy to assemble. The wide variety of tastes and flavours will excite every palate and suit every craving and occasion. And the mouth-watering photographs leave no doubt that great-tasting veggie burgers can look spectacular, too.

Mock meats have progressed way beyond basic seitan, and reducing your meat consumption is easier than ever before with these realistic alternatives. With a handy guide to ingredients, cooking methods, and the basic flavor profiles behind what makes "meat" so tasty, this book is for meat lovers who still want an option that mimics the real thing, and vegetarians who don't want all the additives you get with processed, store- bought mock meats. From meat loaf to sausages, from pate to jerky, Robin Asbell has a plant- based answer for midweek suppers, weekend brunches, and holiday showstoppers. Recipes include: * Thai Meatballs in Red Curry * Smoky King Trumpet Mushroom Bacon * Cauliflower Buffalo Wings * Jackfruit Pulled Pork and Barbecue Sauce * Turkey Roll with Stuffing

NOSH Vegan is packed with down-to-earth everyday recipes that are guaranteed to get your taste buds singing! Whether you are a beginner, expert, or toe-dipper, when it comes to vegan cooking, this book has something for you. Joy May, author of bestselling cookbook `NOSH for Students', now approaches the vegan world with her signature-style of no-hassle recipes. Joy's most requested book - `NOSH Vegan' - is here! You asked for it and she wrote it. Enjoy. Perfect for vegan beginners, old-timers and toe-dippers. Hassle-free, everyday, vegan recipes. Down-to-earth ingredients. Photo with EVERY recipe.

Now vegetarians can thoroughly enjoy sushi, too! American sushi expert Marisa Baggett has been working passionately for years to perfect sushi recipes that take full advantage of the freshest garden vegetables, herbs, tofu, mushrooms and spices available at your local farmer's market or co-op. Her innovative use of sustainable ingredients like fresh asparagus, apple, daikon radish, basil, tomatoes, beets, corn, shiitake mushrooms and cucumbers sets her sushi recipes apart from all others you may have seen. This vegetarian cookbook offers entirely new ways for local vores to enjoy their community supported agriculture and market vegetables with sushi rice. This is the ultimate farm-to-table book with a creative Asian flair! Marisa not only shows you how to make the usual thick and thin rolls but other types of sushi that are just as delicious and even easier to make! These recipes are about combining delicious rice with tantalizing pairings you might not have tried or thought of before, such as: Apple and daikon radish Cucumber and peanut Spicy carrot and tomato Pomegranate and basil Ginger and beet Summer corn and pickled okra Sweet potato and shiitake mushrooms Strawberry and rhubarb. All of Marisa's sushi recipes are extra simple to make. For example, her Tempura Avocado Hand Rolls are a snap to put together even if you've never made sushi before! Marisa starts by giving surefire recipes for making perfect sushi rice every time. She provides tips on which vegetables work best with sushi rice and how to create original combinations. Vegetarian Sushi Secrets is a gem of a Sushi cookbook that shows you how to make foolproof thin rolls, thick rolls, inside-out rolls, hand rolls, bowl rice sushi and much more in no time at all!

What’s not to love about sheet pan cooking? It is super- convenient, healthy, easy on the washing up and, as Liz Franklin proves here in 101 inspired meat-free recipes, big on flavour!

More and more of us are cutting out animal protein and products from our diets, or at very least reducing them. Liz Franklin reveals how all manner of truly scrumptious dishes can be created when oven, sheet pan and vegetables conspire. Most of the recipes are built on a rainbow of roasted vegetables, grains, cheese and vegan sources of protein, but there are also recipes for things you might not associate with oven cooking too, such as fabulous fritters, glorious soups and the best- ever baked porridge.

Taking their lead from dishes enjoyed all around the world, recipes include delicious dishes from the Mediterranean, Middle East, Africa and the Americas as well as ideas designed to showcase your own local seasonal produce.