Whether you’re new to veganism or are a master of plant-based cookery,The Simply Vegan Cookbook is MUST for your culinary library. Let us tell you why!
Meet Dustin Harder. He’s a chef, creator/host of the popular YouTube series, “The Vegan Roadie” (Season 3 coming soon) and now author of The Simply Vegan Cookbook. He has a passion for making vegan living and eating plants accessible, across the globe!
Photo: The Vegan Roadie
if you haven’t caught him at a festival or seen his show, you are in for some high energy fun! That same energy flows through his debut cookbook. Who doesn’t want to be excited about the food they make for themselves?!?!
Cover: The Simply Vegan Cookbook
One thing we love about this book is how “simple” the recipes are. They don’t require a lot of effort, most taking less than 30 minutes. You don’t need fancy kitchen equipment or ingredients. The book takes the approach of making plant-based eating for everyone! What a great introduction, not only to veganism, but also getting your hands dirty in the kitchen.
Another is that variations that Dustin offers for many of his recipes. You can use his tips to make those meals to your liking or to add a fun twist to a meal. The variations make for some great suggestions, right in line with the many tips, “Neat Cheats” and resources like “Vegan Brands I Love.”
Source: The Simply Vegan Cookbook
One of our favorite recipes in the book is the BBQ Hawaiian Tofu Bowl. Not only is it bright and colorful, it’s full of flavor, especially with the sweetness from the pineapple and smokiness of the BBQ sauce. If you’re one who’s “scared” of tofu, you’d want to try this recipe. It will win you over.
- 1 large red onion, cut into 1⁄4-inch slices
- 1 red bell pepper, seeded and cut into 1⁄4-inch slices
- 1 tablespoon plus 1 teaspoon olive oil, plus more as needed, divided
- 1 (14-ounce) block extra-firm tofu,drained and cut into 1-inch cubes
- 1 (20-ounce) can sliced pineapple, drained, or 1 pineapple, peeled,cored, and cut into 1⁄4-inch slices
- 1 cup Basic BBQ Sauce (page 232) or store-bought barbecue sauce
- 1 (5-ounce) package baby spinach
- 1 cup cooked quinoa
- Chopped fresh cilantro, for garnish (optional)
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- In a bowl, toss the onion and bell pepper with 1 tablespoon of olive oil. Spread them out on half of the prepared baking sheet. Spread out the tofu cubes on the other half. Bake for 10 minutes, toss with a spatula, and bake for 10 more minutes.
- While the tofu and vegetables are baking, heat the remaining 1 teaspoon of olive oil in a large skillet over medium-high heat. Add the pineapple slices in batches and sauté until darkly browned on both sides, adding more oil as needed.
- Toss the baked tofu with the barbecue sauce until thoroughly coated.
- Divide the spinach and quinoa among 4 bowls. Top with the vegetables, tofu, and pineapple. Garnish with cilantro, if desired.
Loved how that recipe looks and reads? Want your very own copy of The Simply Vegan Cookbook? Enter our giveaway!!! We’ll be announcing the winner on February 4, 2018 (U.S. residents only…sorry)!
Special note: Dustin will be in Philadelphia, PA to emcee Super Philly Chili Bowl II on Sunday, February 4, 2018! Join us for a fun afternoon of vegan chili shenanigans!