Katy BeskowVegan food can be comforting, full of soul and fast to prepare. In this smart cookbook, Katy presents 100 easy recipes, as well as tips on cooking, shopping and serving fantastic food.Using only ingredients that are readily available in supermarkets, 15 Minute Vegan: Comfort Food shows you how to make sharing dishes fit for social feasts, quick dinners for one, delicious sides, nostalgic desserts and much more.Whether you’re already eating vegan or just want to try something new, no recipes are simpler, quicker and more delectable than these. Photography by Dan Jonesfeatures 100 new and comforting vegan recipes that can be prepared in mere moments15mınute veganKaty Beskowsimple & satisfying vegan recipescomfort food£15 uk | $22.99 us quadrille.comcomfort15minute veganfoodcontentsintroduction comfort classicssocialsolosides & bitessweetindexacknowledgements4 123474106124158160To Mum and Dadcontentsintroduction comfort classicssocialsolosides & bitessweetindexacknowledgements4 123474106124158160To Mum and Dad45introductionintroductionintroductionThe breeze catches my face, a coat nestled around me, the sea air is bracing yet refreshing. In times of trouble, this is where you’ll find me. Walking along the East Yorkshire coastline in a pair of wellies (no matter what the weather) in search of escapism, clarity and comfort. I pour a steaming hot beaker of tea from my flask, reassured that this home-brewed elixir will keep me warm. On my knee sits a white paper package, which I unwrap with anticipation and care, every layer revealing the seaside aroma of malt vinegar, rising with the steam of the chips. Some chips have skin on, others don’t, but all are sprinkled with salt and vinegar. They’re piping hot, crisp on the outside and fluffy on the inside. There’s no elegance, nothing fancy, not even a wooden fork, but at that moment, I find comfort.Comfort food is something that will make you feel better. Whether it is an instant comfort when you’re eating it, the mindful process of cooking for family or just yourself, or the nostalgia that takes you back to a happy place. Sometimes it’s a meal you’ve created, or sometimes it’s a bag of chips eaten at the beach. Wherever you find comfort food, sit back and enjoy it.Vegan comfort food can be simple and effortless. You can also take comfort from the fact that your food is cruelty free, ethical and sustainable, with nobody suffering for your moments of pleasure. And those moments are important. Let’s get away from the phrase ‘guilty pleasure’, as you should never feel guilty about the food you’re enjoying, just enjoy the choice you’ve made.what is comfort food? Sometimes, there’s just that one thing that will make you feel better after a day that has not gone according to plan. That mouthful of something humble can evoke memories of happier times, just when you need reminding. Perhaps you just deserve something nourishing, flavourful and homemade, with no good reason other than you fancy it.Comfort food makes us feel better. It can nourish more than just the body, but the mind and the soul too, which is exactly what food should be about. Comfort food isn’t simply about getting nutrition from certain foods for the sake of physical health, but enjoying the cooking and eating experience, with all the satisfying moments that make you feel happy, secure and at home, wherever you are.Everyone has their favourite comfort foods. And comfort food can be whatever you want it to be, as long as it makes you feel good. Perfectly imperfect, unpretentious and made with love are the common ingredients in all comfort foods – everything else is up to you. Whether you want to eat it from your favourite bowl, from a tub on a picnic blanket or from a paper bag at the seaside, comfort food is all about tasting your food and enjoying the moment.Comfort food is often associated with autumnal and wintry foods: think casseroles and golden pastries, anything creamy and of course, sugar-coated puddings. These may not be commonly associated with vegan food, and especially vegan food that can be prepared in fifteen minutes. It is a misconception that vegan comfort Having hours to spend in the kitchen is a luxury, one that should be enjoyed and fulfilled to create culinary magic! For most, including myself, this luxury is not always possible, but limited time doesn’t have to mean limited creativity, and all of these recipes have been tried and tested to be on your plate in fifteen minutes or less. This is a wonderful thing at a time of need, when all you want is to be comforted by a special dish. People often associate comfort foods with a long cooking time – a misconception that also applies to vegan cooking.Finding comfort in food is personal, from the shopping process to the way you eat it. There’s nothing comforting about having to travel to lots of specialist food shops to find weird and wonderful ingredients, so you’ll find all the ingredients in this book are readily available at supermarkets.I’ve arranged the book into five chapters: Comfort Classics, Social, Solo, Sides & Bites and Sweet. There really is something for everyone at every time, whether you are vegan or not. If you’re not a confident cook, you’ll find these recipes easy to follow, with familiar flavour combinations. I hope this book empowers you to create moments of comfort, no matter how little time you have. food takes hours to prepare, as without any meat, fish, eggs or dairy products there are fewer food-safety risks, and the basic ingredients can be easy and quick to cook. Embrace new ingredients (or those unopened ones at the back of your storecupboard). It’s also very easy to substitute familiar products with vegan alternatives, which are now widely available and affordable. Vegan cooking is easy when you step out of the ‘meat-and-two-veg’ way of thinking. There’s no limitation to what you can create, with familiar kitchen equipment and no specialist cookery skills required. Alongside the operational ease of cooking vegan comfort food the fast, easy way, you can rest assured that the food you are eating is cruelty free. When you make the ethical decision to lead a vegan lifestyle, or create a meal that is vegan, you are making a conscious choice to be cruelty free, where no animals are exploited. Take comfort in the ethical choice you’ve made, alongside enjoying the delicious food you’ve created. An increasing number of people are choosing to lead vegan lifestyles for many different reasons, including ethical values, sustainability, reduction of food costs and environmental issues, and more people are questioning where their food comes from and the production methods used. This in turn makes cooking and eating a more mindful process, being aware of what your food is and how it makes you feel. Veganism brings a new dimension to comfort food, where you will find comfort in your choices, as well as in the bowl of food you have in front of you. 45introductionintroductionintroductionThe breeze catches my face, a coat nestled around me, the sea air is bracing yet refreshing. In times of trouble, this is where you’ll find me. Walking along the East Yorkshire coastline in a pair of wellies (no matter what the weather) in search of escapism, clarity and comfort. I pour a steaming hot beaker of tea from my flask, reassured that this home-brewed elixir will keep me warm. On my knee sits a white paper package, which I unwrap with anticipation and care, every layer revealing the seaside aroma of malt vinegar, rising with the steam of the chips. Some chips have skin on, others don’t, but all are sprinkled with salt and vinegar. They’re piping hot, crisp on the outside and fluffy on the inside. There’s no elegance, nothing fancy, not even a wooden fork, but at that moment, I find comfort.Comfort food is something that will make you feel better. Whether it is an instant comfort when you’re eating it, the mindful process of cooking for family or just yourself, or the nostalgia that takes you back to a happy place. Sometimes it’s a meal you’ve created, or sometimes it’s a bag of chips eaten at the beach. Wherever you find comfort food, sit back and enjoy it.Vegan comfort food can be simple and effortless. You can also take comfort from the fact that your food is cruelty free, ethical and sustainable, with nobody suffering for your moments of pleasure. And those moments are important. Let’s get away from the phrase ‘guilty pleasure’, as you should never feel guilty about the food you’re enjoying, just enjoy the choice you’ve made.what is comfort food? Sometimes, there’s just that one thing that will make you feel better after a day that has not gone according to plan. That mouthful of something humble can evoke memories of happier times, just when you need reminding. Perhaps you just deserve something nourishing, flavourful and homemade, with no good reason other than you fancy it.Comfort food makes us feel better. It can nourish more than just the body, but the mind and the soul too, which is exactly what food should be about. Comfort food isn’t simply about getting nutrition from certain foods for the sake of physical health, but enjoying the cooking and eating experience, with all the satisfying moments that make you feel happy, secure and at home, wherever you are.Everyone has their favourite comfort foods. And comfort food can be whatever you want it to be, as long as it makes you feel good. Perfectly imperfect, unpretentious and made with love are the common ingredients in all comfort foods – everything else is up to you. Whether you want to eat it from your favourite bowl, from a tub on a picnic blanket or from a paper bag at the seaside, comfort food is all about tasting your food and enjoying the moment.Comfort food is often associated with autumnal and wintry foods: think casseroles and golden pastries, anything creamy and of course, sugar-coated puddings. These may not be commonly associated with vegan food, and especially vegan food that can be prepared in fifteen minutes. It is a misconception that vegan comfort Having hours to spend in the kitchen is a luxury, one that should be enjoyed and fulfilled to create culinary magic! For most, including myself, this luxury is not always possible, but limited time doesn’t have to mean limited creativity, and all of these recipes have been tried and tested to be on your plate in fifteen minutes or less. This is a wonderful thing at a time of need, when all you want is to be comforted by a special dish. People often associate comfort foods with a long cooking time – a misconception that also applies to vegan cooking.Finding comfort in food is personal, from the shopping process to the way you eat it. There’s nothing comforting about having to travel to lots of specialist food shops to find weird and wonderful ingredients, so you’ll find all the ingredients in this book are readily available at supermarkets.I’ve arranged the book into five chapters: Comfort Classics, Social, Solo, Sides & Bites and Sweet. There really is something for everyone at every time, whether you are vegan or not. If you’re not a confident cook, you’ll find these recipes easy to follow, with familiar flavour combinations. I hope this book empowers you to create moments of comfort, no matter how little time you have. food takes hours to prepare, as without any meat, fish, eggs or dairy products there are fewer food-safety risks, and the basic ingredients can be easy and quick to cook. Embrace new ingredients (or those unopened ones at the back of your storecupboard). It’s also very easy to substitute familiar products with vegan alternatives, which are now widely available and affordable. Vegan cooking is easy when you step out of the ‘meat-and-two-veg’ way of thinking. There’s no limitation to what you can create, with familiar kitchen equipment and no specialist cookery skills required. Alongside the operational ease of cooking vegan comfort food the fast, easy way, you can rest assured that the food you are eating is cruelty free. When you make the ethical decision to lead a vegan lifestyle, or create a meal that is vegan, you are making a conscious choice to be cruelty free, where no animals are exploited. Take comfort in the ethical choice you’ve made, alongside enjoying the delicious food you’ve created. An increasing number of people are choosing to lead vegan lifestyles for many different reasons, including ethical values, sustainability, reduction of food costs and environmental issues, and more people are questioning where their food comes from and the production methods used. This in turn makes cooking and eating a more mindful process, being aware of what your food is and how it makes you feel. Veganism brings a new dimension to comfort food, where you will find comfort in your choices, as well as in the bowl of food you have in front of you. 1819comfort classicscomfort classicsloaded tortilla chips with lime yoghurt 2 soft tortillas, cut into rough triangles ½ tsp dried chilli flakes Drizzle of sunflower oil 1 red chilli, deseeded and finely sliced 1 spring onion (scallion), finely sliced Small handful of fresh coriander (cilantro), roughly chopped Generous pinch of smoked sea salt1 small avocado, peeled and finely sliced 2 tbsp unsweetened soya yoghurt Zest of 1 unwaxed lime Preheat the oven to 200°C/400°F/gas mark 6.Arrange the tortilla triangles on a baking tray and scatter with the chilli flakes. Drizzle with sunflower oil and rub the oil over the triangles to evenly coat. Bake for 8 minutes until golden and crisp, then carefully place the hot chips into a large bowl. Sprinkle over the red chilli, spring onion, coriander and smoked sea salt, then add the avocado.Spoon on the soya yoghurt and sprinkle the lime zest over the top. A mountain of hot, crisp tortilla chips, feisty red chillies and cooling lime-infused yoghurt make for the perfect comfort food – they are almost too good to share!Serves 2 Serve as a side to the Chocolate chilli (page 26), or enjoy as a snack.1819comfort classicscomfort classicsloaded tortilla chips with lime yoghurt 2 soft tortillas, cut into rough triangles ½ tsp dried chilli flakes Drizzle of sunflower oil 1 red chilli, deseeded and finely sliced 1 spring onion (scallion), finely sliced Small handful of fresh coriander (cilantro), roughly chopped Generous pinch of smoked sea salt1 small avocado, peeled and finely sliced 2 tbsp unsweetened soya yoghurt Zest of 1 unwaxed lime Preheat the oven to 200°C/400°F/gas mark 6.Arrange the tortilla triangles on a baking tray and scatter with the chilli flakes. Drizzle with sunflower oil and rub the oil over the triangles to evenly coat. Bake for 8 minutes until golden and crisp, then carefully place the hot chips into a large bowl. Sprinkle over the red chilli, spring onion, coriander and smoked sea salt, then add the avocado.Spoon on the soya yoghurt and sprinkle the lime zest over the top. A mountain of hot, crisp tortilla chips, feisty red chillies and cooling lime-infused yoghurt make for the perfect comfort food – they are almost too good to share!Serves 2 Serve as a side to the Chocolate chilli (page 26), or enjoy as a snack. 6061socialsocialHeat the sunflower oil in a wok while you dip the butternut squash cubes into the soy sauce. Add the soy-coated butternut squash to the wok and cook over a medium–high heat for 10 minutes until softened and browned, stirring frequently.Move on to the Thai green curry base. Heat the sunflower oil in a separate large frying pan. Add the lemongrass and Thai green curry paste, and infuse over a high heat for 1 minute. Stir in the coconut milk, then reduce the heat slightly 1. soy-glazed butternut thai green curry thai feastand simmer for 8 minutes. Remove and discard the lemongrass stalk. Throw the sugar snap peas, asparagus spears, green beans and edamame beans into the curry sauce and cook for 4–5 minutes until the vegetables are al dente.Ladle the curry into bowls and spoon in the softened soy-glazed butternut squash. Top each bowl with a squeeze of lime juice, sprinkle with the coriander, add a few slices of chilli and a scattering of spring onion. To make chopping a butternut squash easier, simply blast it in the microwave for a couple of minutes to soften.For the soy-glazed butternut squash2 tbsp sunflower oil1 medium butternut squash, peeled and cut into bite-sized cubes 3 tbsp light soy sauceFor the Thai green curry base1 tbsp sunflower oil 1 stalk of lemongrass, bruised2 tbsp Thai green curry paste (ensure fish free)2 x 400ml (14fl oz) cans full-fat coconut milkHandful of sugar snap peas, halved Handful of asparagus spears, tough ends removed Handful of green beans, ends trimmed2 tbsp frozen or fresh edamame beansJuice of 1 unwaxed lime, plus fresh wedges for servingGenerous handful of fresh coriander (cilantro), roughly torn1 red chilli, deseeded and finely sliced1 spring onion (scallion), finely choppedCreamy, delicately spiced Thai-style curry is a crowd-pleaser, and is best shared. Never think less of shop-bought curry pastes, they are simply a concentrated spice mix. Check that the curry paste is vegan, as some contain fish sauce. 6061socialsocialHeat the sunflower oil in a wok while you dip the butternut squash cubes into the soy sauce. Add the soy-coated butternut squash to the wok and cook over a medium–high heat for 10 minutes until softened and browned, stirring frequently.Move on to the Thai green curry base. Heat the sunflower oil in a separate large frying pan. Add the lemongrass and Thai green curry paste, and infuse over a high heat for 1 minute. Stir in the coconut milk, then reduce the heat slightly 1. soy-glazed butternut thai green curry thai feastand simmer for 8 minutes. Remove and discard the lemongrass stalk. Throw the sugar snap peas, asparagus spears, green beans and edamame beans into the curry sauce and cook for 4–5 minutes until the vegetables are al dente.Ladle the curry into bowls and spoon in the softened soy-glazed butternut squash. Top each bowl with a squeeze of lime juice, sprinkle with the coriander, add a few slices of chilli and a scattering of spring onion. To make chopping a butternut squash easier, simply blast it in the microwave for a couple of minutes to soften.For the soy-glazed butternut squash2 tbsp sunflower oil1 medium butternut squash, peeled and cut into bite-sized cubes 3 tbsp light soy sauceFor the Thai green curry base1 tbsp sunflower oil 1 stalk of lemongrass, bruised2 tbsp Thai green curry paste (ensure fish free)2 x 400ml (14fl oz) cans full-fat coconut milkHandful of sugar snap peas, halved Handful of asparagus spears, tough ends removed Handful of green beans, ends trimmed2 tbsp frozen or fresh edamame beansJuice of 1 unwaxed lime, plus fresh wedges for servingGenerous handful of fresh coriander (cilantro), roughly torn1 red chilli, deseeded and finely sliced1 spring onion (scallion), finely choppedCreamy, delicately spiced Thai-style curry is a crowd-pleaser, and is best shared. Never think less of shop-bought curry pastes, they are simply a concentrated spice mix. Check that the curry paste is vegan, as some contain fish sauce.Next >