'Perfect for the purse, the planet and simple to follow' - Evening Standard Make vegan eating easy with simple plant-based meals ready in 30 minutes or less. With over 100 quick & easy plant-based recipes using supermarket staples, along with hints and tips for making vegan meals in no time at all, Broke Vegan: Speedy will have you cooking delicious dishes time after time that save money and help the planet. With easy weekday lifesavers, dishes you can rustle up in 15 minutes and even more special dishes for when you want to impress, Broke Vegan: Speedy is the essential guide to serving plant-based meals on a budget - fast. Whether you're taking part in Veganuary for the first time, making the move from veggie to vegan or just trying to make your money go further, Broke Vegan: Speedy will bring variety and flavour to your meals in no time, without having to spend a fortune. CONTENTS Chapter one: Weekday Lifesavers Including Huev-no rancheros, Teriyako courgettes and Freezer-friendly burritos Chapter two: Ready in Fifteen Including Savoury French toast, Shredded rice noodle salad and Beetroot hummus rainbow wraps Chapter three: Hands-off Including Katsu curry soup, Aubergine & potato curry and Arrabbiata gnocchi bake Chapter four: A Little Bit Special Including BBQ corn ribs, Sloppy sweet potato chilli and Butternut squash carbonara Chapter five: Speedy Sweets Including Baked tahini bananas, Broke churros and Golden syrup steamed pudding

Through more than 500 step-by-step photos, this cookbook explains the basic techniques of vegetarian cuisine and contains some of its best recipes. The book is divided into four sections: on cereals, vegetables, tofu, seitan and tempeh, and nuts and seeds. Each section opens with an introduction to the characteristics, properties and uses of the ingredients. This is one of the most visual recipe books on the market; simultaneously tempting the eye by showing all the natural ingredients at their best while describing a host of delicious recipes. Most of the recipes are simple one pot creations laden with fresh vegetables, such as Radicchio Tarte Tatin, Bulgur with Broad Beans and Courgettes, Orzo with Peas, Carrots and Peppers, Fennel Risotto, Rice Noodles with a Medley of Vegetables, Lentil and Millet Soup, Pumpkin Gnocchi, Beetroot Dip, Sesame Crackers, Vegetable Miniburger, and Sweet Polenta. The Index listing all the recipes has easy to read icons showing the dishes which are dairy free, egg free and gluten free. This is an ideal book for novice cooks who want to see recipes visually laid out by the step-by-step techniques for every stage of preparation and will be especially useful to students about to embark on their first tentative attempts at cooking away from home. Lena Tritto is a cookery teacher and a graduate in Chinese medicine from the Tao School in Bologna. For several years she organized cookery workshops for primary school children and recently has provided classes for cooks and kitchen staff of nurseries and preschools in Reggio Emilia.