30-Minute Meatless Cookbook : Delicious Vegetarian Recipes for Busy People

Whip up satisfying vegetarian dishes in a snap Vegetarian cooking is nutritious, delicious, and environmentally friendly. And whether you went meatless years ago or you're just starting to experiment, this cookbook helps you create vegetarian recipes that are short on prep but big on flavor. What sets this easy vegetarian cookbook apart: Vegetarian basics —Discover how simple it can be to maintain a balanced diet with powerful proteins like tofu, filling fats such as coconut milk, complex carbs like quinoa, and more. Easy execution —Quickly throw together a delicious dish in 30 minutes or less, with a range of classic and creative vegetarian recipes perfect for breakfast, lunch, or dinner. Pro tips for ease and speed —Keep cooking stress-free with advice on everything from shopping shortcuts to recipe hacks like swapping tahini for peanut sauce or buying pre-cut veggies to save time. Find out how simple and scrumptious vegetarian cooking can be with this must-have meatless cookbook. Title Page Copyright Dedication Contents Introduction CHAPTER 1: Meatless Made Simple CHAPTER 2: Breakfasts Jalapeño Frittata Pumpkin-Spiced Pancakes Mixed Berry Cornmeal Muffins Egg-in-a-Hole Avocado Toast Savory Zucchini and Oatmeal Breakfast Bowls Sheet Pan Egg and Cheese Sandwiches Quick Chilaquiles Tropical Turmeric Smoothie Cinnamon-Peach Ricotta Toast Carrot Cake Breakfast Cookies PB&J Granola Bowls Cheesy Grits and Greens CHAPTER 3: Salads and Bowls Falafel and Hummus Bowls Buddha Bowls Fried Goat Cheese Salad Roasted Vegetable and Quinoa Salad Garlicky Kale and White Beans Apple, Walnut, and Brussels Sprout Salad Pineapple and Coconut Tofu Bowls Sweet and Salty Chopped Broccoli Salad Mushroom Fajita Bowls Beet and Arugula Salad with Maple-Dijon Vinaigrette Chickpea Caesar Salad Crispy Cabbage Bowls with Lemon-Tahini Sauce CHAPTER 4: Soups, Stews, and Chilis Thai-Inspired Sweet Potato and Kidney Bean Soup Mushroom-Barley Soup Butternut Squash and Apple Cider Soup Tomato-Basil Soup with Gnocchi Pumpkin and White Bean Chili Tortilla Soup with Quinoa Curried Carrot and Ginger Soup Lentil and Root Vegetable Stew Creamy Vegetable and Rice Soup Miso Mushroom Ramen Cucumber-Herb Gazpacho CHAPTER 5: Handhelds Open-Faced Pesto and Provolone Melts VLT Sandwiches Garden Vegetable Wraps Southwestern Egg Rolls Mediterranean Pita Pizzas with Olives and Goat Cheese Spicy Black Bean and Sweet Potato Sliders Cannellini Bean Lettuce Wraps with Green Goddess Hummus Cauliflower Banh Mi Margherita Pizza Rolls Roasted Eggplant Panini with Romesco Sauce Chickpea Pita with Lemon-Tahini Sauce Bean and Cheese Flautas CHAPTER 6: Mains Easy Pad Thai Avocado Pesto Pasta Penne with Indian-Style Tomato Sauce and Mushrooms Coconut Cauliflower and Spinach over Rice Noodles Spaghetti with Mushroom Bolognese Cannellini Bean Ratatouille Cauliflower Gratin Walnut Pesto Zoodles Spicy Cauliflower Tacos with Blue Cheese French Onion Rigatoni Eggplant Parmesan Pasta Bake Hot Honey Corn Ribs Burrito-Stuffed Bell Peppers Cranberry-Jalapeño Swedish “Meatballs” Vegetable Lo Mein with Tofu Kale and Mushroom Strata Homestyle Vegetable Potpie Cauliflower Mac and Cheese CHAPTER 7: Homemade Staples Vegetarian Bacon Cashew-Basil Pesto Pickled Red Onions Avocado Ranch Dressing Romesco Sauce Green Goddess Hummus Crispy Garlic Chickpeas Lemon-Tahini Sauce Cilantro-Lime Crema Pico de Gallo Measurement Conversions Resources Acknowledgments About the Author "Vegetarian cooking is nutritious, delicious, and environmentally friendly. And whether you went meatless years ago or you're just starting to experiment, this cookbook helps you create vegetarian recipes that are short on prep but big on flavor."-- From publisher's description