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    Vegan Dinner Party: Comforting Vegan Dishes for Any Occasion
    Vegan Dinner Party: Comforting Vegan Dishes for Any Occasion
    Vegan Dinner Party: Comforting Vegan Dishes for Any Occasion
    Ebook278 pages2 hours

    Vegan Dinner Party: Comforting Vegan Dishes for Any Occasion

    By Sandra Vungi

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    About this ebook

    Vegan Dinner Party contains only the best selection of amazingly tasty recipes that will make your family and friends fall in love with all these new yet comforting tastes. Guests at your vegan dinner party will talk about these recipes for years to come! Vegan Dinner Party has you covered from soups, salads, and spreads to main dishes and cakes. You can even find a whole selection of dreamy no bake desserts and a barbecue and Christmas special. Recipes include:

    Curried chickpea and avocado salad
    Crispy fish” fingers
    Meaty lentil balls
    Heavenly cabbage rolls
    Savory filled pancakes
    Lentil and vegetable pie
    Baked onions with creamy lemony mushroom filling
    Dreamy no-bake chocolate cherry cake
    Carrot and peanut butter brownies
    Decadent pull-apart cinnamon bread
    Black pudding sausages
    And more!

    The recipes in the book are doable and affordable and are made with familiar ingredients that you can find in your local grocery storeno fancy, complicated, and expensive ingredient lists! The dishes are home-style, flavorful, and filling. With sixty-four delicious recipes and beautiful, full-color photographs, Vegan Dinner Party is the perfect cookbook for all of your friends, whether they’re vegan or not!

    Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
    LanguageEnglish
    PublisherSkyhorse
    Release dateNov 25, 2014
    ISBN9781632201720
    Vegan Dinner Party: Comforting Vegan Dishes for Any Occasion

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      Book preview

      Vegan Dinner Party - Sandra Vungi

      Soups, Salads, Snacks, and Spreads

      Cheesy pumpkin and cauliflower soup

      For me, this soup is such eye-candy. And the belly will be happy too! It has a smooth texture, a beautifully vibrant color, and a slightly cheesy taste. It’s like sunshine on your party table!

      Serves 3–4

      •   1¾ pounds pumpkin flesh (peeled and seeds removed)

      •   ½ head of cauliflower

      •   4 Tablespoons oil

      •   1 teaspoon salt

      •   ground black pepper to taste

      •   1½ cups hot water

      •   3–4 Tablespoons nutritional yeast

      •   ½ teaspoon turmeric

      •   ¾ teaspoon vegetable stock powder

      •   1 Tablespoon soy sauce

      Preheat the oven to 400°F. Grease a medium-sized baking pan. Add pumpkin cubes, cauliflower florets, oil, salt, and pepper. Bake until the pumpkin is soft. Place the baked pumpkin and cauliflower into a pot; add hot water, nutritional yeast, turmeric, vegetable stock powder, and soy sauce. Stir, bring to a boil, and remove the heat. Blend until smooth.

      Creamy onion and plum soup

      There is this great children’s book I love to read once in a while. A tiny fella named Viplala is the main character and he gets into all sorts of trouble. But since I have always been a foodie, I especially like the fact that a character in this book worked in a factory where they produced savory canned plum soups! How amazing is that? I just had to create my own plum soup recipe, and it came out so tasty. Long live the children’s books with their creative ideas!

      Serves 4–6

      •   2 Tablespoons oil

      •   2 Tablespoons vegan margarine

      •   8 medium onions

      •   pinch of salt

      •   pinch of ground black pepper

      •   24 ounces plum compote (keep the liquids)

      •   4¼ cups hot water

      •   1 teaspoon dried thyme

      •   1 Tablespoon balsamic vinegar

      •   ½ Tablespoon vegetable stock powder

      •   4 Tablespoons soy sauce

      •   ½ cup vegan cream

      •   fresh parsley for garnish

      Heat oil and margarine in a thick-bottomed pot. Add sliced onions, salt, and pepper. Cook for about 5 minutes. Pit the plums if needed and add them to the onions. Also add the plum compote liquids and hot water. Boil for a couple of minutes and add thyme, balsamic vinegar, vegetable stock powder, and soy sauce. Boil until the onions are soft. Add vegan cream and boil for another couple of minutes. Add fresh parsley, bring to a boil, and remove the heat. Serve the soup with crispy toasted buns.

      Rich bean and tomato soup with pasta

      My sister Hedvig and I both love red food. We love to dream about beet salad or pasta sauce or this rich bean and tomato soup. Actually, this soup is perfect after the party, if you know what I mean.

      Serves 4–6

      •   3 Tablespoons oil

      •   3 onions

      •   ¾ teaspoon salt

      •   4 cloves of garlic

      •   2 bay leaves

      •   2 potatoes

      •   4 cups water

      •   1 cup uncooked pasta (seashell for example)

      •   3 teaspoons vegetable stock powder

      •   2 teaspoons brown sugar

      •   2 teaspoons paprika powder

      •   pinch of ground black pepper

      •   2 (14-ounce) cans tomatoes

      •   1 (14-ounce) can white beans, drained and rinsed

      •   ¾ Tablespoon apple cider vinegar

      •   2 Tablespoons soy sauce

      •   fresh herbs for garnish

      Heat oil in a thick-bottomed pot and add chopped onions and salt. Cook for 3 minutes. Add chopped garlic and bay leaves. Cook for about 30 seconds. Now add the potato cubes and water. Boil for 3 to 4 minutes. Add pasta, vegetable stock powder, brown sugar, paprika powder, and ground black pepper. Boil until the pasta is almost soft. Add canned tomatoes, canned white beans, apple cider vinegar, and soy sauce. Boil for 2 to 3 minutes. Garnish with finely chopped fresh herbs.

      Curried chickpea and avocado

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