Top Recipes to Enjoy Outdoors with Fast Easy Cheap Vegan by Sam Turnbull ( 248 pages)
Light and Refreshing Vegan Recipes for Your Next Summer Meal Created with Fast Easy Cheap Vegan
As the season’s change, so do our cooking habits. Cooking with seasonal ingredients allows us to not only make the best of fresh, local produce which can be cheaper than imported alternatives, but is much better for the environment as it racks up less travel miles to get to your table.
Sam Turnbull has done it again with her new book, Fast Easy Cheap Vegan, creating 101 recipes that are simple (ten or fewer ingredients), inexpensive ($10 or less) and quick (30 minutes or less). With her book in your kitchen there is no excuse not to put a healthy and wholesome meal on your table each evening.
Here are two of my favourites that I’ve made in recent weeks, ones that I plan on making again and again over the summer and even into fall. Both of these recipes are quick, easy, and incredibly fulfilling, making it easier to eat healthy and save time in the kitchen!
Low Maintenance Low Mein – serves 4
The ideal quick supper can be made ahead and also be packed up and transported to your favourite outdoor spot. You can also make this dish at home in less time than it takes for a delivery to arrive!
- 8 oz vegan lo mein noodles or spaghetti
- 1 head broccoli, in bite size pieces
- 1 tbsp sesame oil
- 8 oz mushrooms, sliced
- 1 medium carrot, grated
- 3 cloves of garlic, grated
- 1 inch piece of fresh ginger, grated
- ¼ cup soy sauce
- 2 tbsp brown sugar
1. Bring a large pot of water to the boil and cook the noodles according to the instructions on the package. In the last 4 minutes of cooking add the broccoli. Drain and set aside.
2. Heat the sesame oil in a large skillet over medium-high heat. Add the mushrooms until they start to brown. Add the carrots, garlic and ginger and cook for 2-3 minutes more.
3. Add the noodles, broccoli, soy sauce and brown sugar to the skillet. Toss well to coat and heat through.
Smoky Black Bean Sandwiches – serves 4
I love black beans as they are a great source of fiber and protein. I had never thought of putting them into a sandwich before but I guess they’ve been a staple of tacos and burritos for many years. This very simple filling is delicious and so quick to make and it can also be made ahead of time and kept in the fridge.
- 1 can black beans, drained and rinsed
- 2 stalks celery, chopped
- ¼ red onion, finely chopped
- 2 tbsp vegan mayonnaise
- ½-1 fresh jalapeno, minced (optional)
- ½ tsp smoked paprika
- ¼ tsp salt
- 4 crusty rolls or 8 slices of thick bread
- 4 lettuce leaves
1. Add the black beans to a medium bowl and use a potato masher or fork to smash the beans until about half of the beans are mashed.
2. Add the celery, onion, mayonnaise, jalapeno, paprika and salt and stir to combine.
3. Divide the filling between the four rolls or slices of bread, top with lettuce and add the bun top or bread.
Lastly, don’t miss Sam’s dressing and sauce recipes on page 129. These little powerhouses have the ability to elevate the simplest of salads. Check out the Smoky Lime Dressing which has become a staple in my house and regularly finds its way onto salads and roasted vegetables.
If you love these recipes check out both of Sam’s books Fast Easy Cheap Vegan and Fuss Free Vegan (click here) and if you’re feeling more inspired, then take a trip to her website. If her recipes don’t inspire you, then her incredible smile and joie de vivre will win you over without a doubt.
For more light and delicious summer recipes check out Lauren Toyota’s Hot For Food on The Journal. If you make any of the recipes above or other recipes from the book, post a photo and tag both Sam @itdoesnttastelikechicken and Jacqui @inspirationalchickpea
Have any recipes that you want us to try or a favorite cookbook you’d like us to review? Share it with us here!
With 30 years of general management experience in the global insurance industry and having lived in 4 countries, Jacqui now spends her time between London and New York where she continues to pursue her passion for writing, food, books and travel.
A Reiki practitioner, yogi and huge animal advocate, her home isn’t complete without a furbaby or three. In addition to being a BooknBrunch contributor, she writes for industry publications.
Favourite book: To Kill a Mockingbird by Harper Lee.
Favourite brunch dish: avocado toast with tomato and chilli
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