The Friendly Vegan Cookbook

Contents

Foreword by Chef Chloe Coscarelli

Prepping Your Plant-Powered Kitchen

BREAKFAST & BRUNCH

Breakfast Burrito

Toaster Pastries

Jen’s Cinnamon Rolls

Challah French Toast

Blueberry Muffins

Homemade Granola

Chewy Chocolate Peanut Butter Granola Bars

Instant Oatmeal Three Ways

DINNER & ENTRÉES

Mac ’n’ Cheese

Yellow Tofu Curry

Shepherd’s Pie

Allison’s Pot Pie

Fettuccine Alfredo

Cornbread Chili Casserole

Black Bean Burgers

Jackfruit “Pulled Pork” Sandwich

Chickpea “Tuna” Salad Sandwich

WARM & COZY SOUPS

Chickenless Noodle Soup

Our Favorite Chili

Spicy Udon Noodle Soup

APPS, SNACKS & SIDES

Rainbow Spring Rolls with Peanut Dipping Sauce

Jenn’s Fried Tofu Wontons

Mashed Potatoes

Rainbow Tofu Kebabs

Nacho Cheese Sauce

Chloe’s Spinach-Artichoke Dip

Stephanie’s Deviled Potatoes

Classic Pasta Salad

Green Bean Casserole

Michael’s Southern Collard Greens

Classic Caesar Salad

Chocolate Cupcakes

Chocolate Frosting

Buttercream Frosting

Pumpkin Chocolate Pie

Grandma’s Cookies

Peanut Butter Cookies

Thumbprint Cookies

Banana Nice Cream Sundae

Chocolate Peanut Butter Milkshake

Chocolate Mousse

Chia Pudding Parfait

Peanut Butter Cups

Pumpkin Spice Latte

Mexican Hot Chocolate

Virgin Piña Colada

BBQ Pulled Jackfruit

Thousand Island Dressing

Orange Ginger Marinade

Caesar Dressing

Strawberry Preserves

Basic Pizza Dough

Overnight Sourdough Bread

FRIENDLY VEGAN MENUS

Acknowledgments

Friendly Vegan Resources

Metric Conversions

Subject Index

About the Authors