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Veganissimo! Beautiful Vegan Food

Leigh Drew

Veganissimo! Beautiful Vegan Food

Leigh Drew

Published by Arbon Publishing Pty Ltd. 45 Hume Street, Crows Nest NSW 2065, Australia PO Box 623, Crows Nest NSW 1585, Australia Telephone: +61 2 9437 0438 Facsimile: +61 2 9437 0288 Email: or visit Managing Director

Fritz Gubler


Chryl Perry


Leigh Drew

Nutritional Consultant

Amanda Benham

Project Editor

Dannielle Viera

Book Design

Kylie Mulquin

Cover Design

Kylie Mulquin

Original Photography

Andre Martin

Prop Styling

Stephanie Souvlis

Food Styling

Rebecca Truda


Marie-Louise Taylor


Marie-Louise Taylor

This publication and arrangement © Arbon Publishing Pty Ltd, 2013 Text © Arbon Publishing Pty Ltd, 2013 Photographs © Arbon Publishing Pty Ltd, 2013 All rights reserved. No part of this book may be reproduced in any form or by any means, electronic or mechanical, including photocopying, recording, or any information storage and retrieval systems, without permission in writing from the publisher. All images in this book have been reproduced with the knowledge of and prior consent of the copyright holder concerned, and no responsibility is accepted by authors, publisher or printer for any infringement of copyright or otherwise, arising from the contents of this publication. Every effort has been made to ensure that credits accurately comply with information supplied. National Library of Australia Cataloguing-in-Publication entry Author: Drew, Leigh, author. Title: Veganissimo : beautiful vegan food / Leigh Drew. ISBN: 9780987282057 (paperback) Subjects: Vegan cooking. Dewey Number: 641.5636 Printed and bound in China by 1010 Printing Limited Captions for the Cover and Preliminary Pages Front Cover: Portobello Burgers with the Lot Back Cover (top to bottom): Baingan Bharta, Classic Vegetable Kebab Wraps, and Strawberry and Pepper Sorbet with Balsamic Syrup Page 2: Tempeh, Almond, and Dried Fruit Tagine with Cardamom Brown Rice Pages 4–5: Corn Fritters with Tartar Sauce Page 6: Moist Beet and Chocolate Cake Page 8: Vegan Meatball Subs

Contributors Amanda Benham is an Accredited Practising Dietitian and Accredited Nutritionist who has been helping people adopt healthy vegan eating patterns since 1992. In addition to her professional qualifications, Amanda has extensive personal experience in vegan nutrition: she has been a vegan since 1983, and her two grown-up children are lifelong vegans. Amanda may be found at:

Leigh Drew has been involved in the culinary world for almost 30 years. Since becoming vegan in March 2003, she has shared her love and enthusiasm for vegan cookery by teaching cooking classes, speaking at festivals, managing vegan cafĂŠs, catering, and writing cookbooks. She is deeply committed to advocating vegan food, and loves showing others how it can be both ethically satisfying and incredibly delicious.

Recipe Testers A number of people around the world helped to test and refine the recipes in this book, including Catherine Ballway (Illinois, United States), Sheree Carter (Sydney, Australia), Mia Falletti (Perth, Australia), Susan Gottlieb (Brisbane, Australia), Michelle Gravolin (Sydney, Australia), Rose Kobelka (Ontario, Canada), Michelle Loidl (Melbourne, Australia), Sarah Midgley (Sydney, Australia), and Mel Nicholas (Melbourne, Australia).

Foreword Over the many years I have known Leigh, I have always been impressed by her energy and skill in promoting veganism, especially by appealing so well to our taste buds. We first met when I attended an eight-week vegan cooking course that she taught with great gusto. I also remember, when we were co-judges for a vegan dessert competition, how seriously she took the job of selecting the winner, when all I wanted to do was gorge myself on all the sweetness! And I have eaten many times at vegan cafés she has managed. So I am very pleased that she has written a brand new vegan cookbook, Veganissimo!. My vegan journey has always revolved around a desire to help animals, people, and the planet as well as a more personal concern about my health. I share with Leigh an eagerness for encouraging others to make more compassionate choices in their lives. But being vegan is not just about “saving the world.” As Veganissimo! reveals, it can also be a thrilling exploration of exotic cuisines and amazing ingredients. Far from the stodgy, hard-to-find, black-and-white vegan cookbooks of just a few years ago, Veganissimo! takes vegan cooking to an exciting new level. It fills the need for a book that not only enhances one’s joy in being vegan by showing you how to prepare mouthwatering vegan food, but also helps you maintain a healthier diet. In addition, one of the best ways to help animals is to encourage others to go vegan, and this book will certainly provide you with some tempting ideas. By serving up these great vegan dishes to your family and friends, you will surprise them with just how delicious and diverse vegan cuisine can be—and they may consider exploring veganism further! greg McFarlane CEO, Vegan Australia




Building Blocks of Vegan Cuisine


Sublime Sauces, Marinades, and Dressings


Bewitching Baked goods


wonderful waffles, Pancakes, and Crepes


Beguiling Breakfasts and Brunches


Charming Cheeses, PâtÊs, Dips, and Spreads


Superb Sandwiches, wraps, and Burgers


Splendid Salads, Soups, and Side Dishes


Pleasing Pasta and ravishing rice


Stunning Stews, Classy Curries, and Precious Pies


Divine Desserts


Measurement Conversion Charts










Sublime Sauces, Marinades, and Dressings sticky Barbecue Marinade


Vegan Bacon Marinade


Chili Citrus Ginger Marinade


Chipotle Chili and Lime Marinade


Classic teriyaki Marinade


Cucumber and Apple Raita


tartar sauce


Chunky onion and tomato sauce


Mint salsa Verde


Garden salad Dressing


Avocado and White Bean Dressing


Roasted Garlic Vinaigrette


Walnut and spinach pesto


Classic pesto


onion and Mushroom Gravy


peanut sauce


BĂŠchamel (White) sauce


Cheese sauce


opposite A selection of vegan sauces and marinades

Chili Citrus Ginger Marinade soy Free

Gluten Free

2 red chilies, deseeded (optional) and chopped ⁄2 cup (4 fl oz/120 ml) orange juice


⁄4 cup (2 fl oz/60 ml) lemon juice


1 tablespoon lime juice 1 piece of ginger (approx. 1 in/2.5 cm), peeled and chopped 1 tablespoon olive oil ⁄4 cup (2 fl oz/60 ml) cold salt-reduced vegetable stock

30 minutes or less

pRepARAtioN tiMe 5 minutes CooKiNG tiMe None

Place the chilies, orange juice, lemon juice, lime juice, ginger, olive oil, and salt-reduced vegetable stock into a food processor. Blend the ingredients until the marinade is as smooth as possible—some small pieces of chili and ginger are fine. MAKes 2 cups


✤✤✤Use this marinade in the Classic Vegetable Kebab Wraps recipe (see pages 126–27). ✤✤✤this marinade can also be utilized with tofu, tempeh, seitan, and vegetables, or as a light Asian-style sauce for stir-fries.

Chipotle Chili and Lime Marinade soy Free

Gluten Free

3 chipotle chilies in adobo sauce, deseeded (optional) and chopped 2 garlic cloves, minced 1 tablespoon finely grated lime rind ⁄3 cup (2 1⁄2 fl oz/75 ml) lime juice


⁄3 cup (2 1⁄2 fl oz/75 ml) cold salt-reduced vegetable stock


1 tablespoon olive oil

30 minutes or less

pRepARAtioN tiMe 5 minutes CooKiNG tiMe None

Place the chipotle chilies, garlic, grated lime rind, lime juice, salt-reduced vegetable stock, olive oil, and tomato paste into a food processor. Blend the ingredients until the marinade is smooth. MAKes 1 cup

1 tablespoon tomato paste ✤✤✤Use this marinade in the satay shiitake Mushroom and eggplant Kebab Wraps recipe (see page 125). ✤✤✤this marinade can also be utilized with tofu, tempeh, seitan, and vegetables, or in any Mexican-style or Latinstyle dishes. ✤✤✤this marinade can be stored in an airtight container in the refrigerator for up to three days.


sublime sauces, Marinades, and Dressings

Classic Teriyaki Marinade Gluten Free

30 minutes or less

pRepARAtioN tiMe 5 minutes CooKiNG tiMe None

In a medium bowl, whisk together the salt-reduced vegetable stock, gluten-free salt-reduced tamari or salt-reduced soy sauce, garlic, agave nectar, and sesame oil.


⁄2 cup (4 fl oz/120 ml) cold salt-reduced vegetable stock


⁄4 cup (2 fl oz/60 ml) gluten-free saltreduced tamari or salt-reduced soy sauce

2 garlic cloves, minced

MAKes 1 cup

2 tablespoons agave nectar 1 tablespoon sesame oil

✤✤✤Use this marinade in the portobello Burgers with the Lot recipe (see pages 130–31). ✤✤✤this marinade can also be utilized with tofu, tempeh, seitan, and vegetables, or in any Asian stir-fries. ✤✤✤this marinade can be stored in an airtight container in the refrigerator for up to three days.

Cucumber and Apple Raita Gluten Free

pRepARAtioN tiMe 5 minutes, plus overnight soaking CooKiNG tiMe None


Place the cashews into a food processor with the lemon juice, miso, cumin, and a ¼ cup of water. Blend the mixture until it is smooth, adding more water a tablespoon at a time to achieve the desired consistency. Pour the mixture into a bowl, and add the cucumber, apple, and mint. Stir to mix the ingredients.

⁄2 cup (2 oz/60 g) raw cashews, soaked overnight and drained

2 tablespoons lemon juice 1

⁄2 tablespoon miso


⁄4 teaspoon cumin


⁄4 – 1⁄2 cup (2–4 fl oz/60–120 ml) water

½ medium cucumber, finely chopped 1

⁄2 large Granny smith apple, peeled and finely chopped


⁄4 cup (1⁄2 oz/15 g) fresh mint, finely chopped

MAKes 1 cup

✤✤✤serve this raita with curries as a cooling side dish. ✤✤✤this raita can be frozen in an airtight container, but must be used within two months.

sublime sauces, Marinades, and Dressings


Bewitching Baked Goods

Chocolate Raspberry Muffins


savory Zucchini Muffins




Nutty Chocolate Chip Cookies


Gingered Cheesecake Bar Cookies (slices)


Yeast-free Cilantro and Garlic Naan


potato scones


Cheesy onion Biscuits


Jalape単o pepper Cornbread


opposiTe savory Zucchini Muffins, see page 65

Mamoul Soy Free

pRepARATioN TiMe 50 minutes, plus 1 hour resting CooKiNG TiMe 20–25 minutes

1 First, make the shortbread. In a large bowl, combine the all-purpose flour and sugar. Rub in the vegan soy-free or other margarine until the mixture has a crumbly consistency but still sticks together when pressed.

2 Drizzle in the orange blossom water and 2 tablespoons of soy-free or other nondairy milk, and cut the liquid through the mixture until a dough is formed—if the dough is too sticky, add a tablespoon or two of all-purpose flour; if the dough is too dry, add another tablespoon of nondairy milk. Gently knead the dough in the bowl for 2 minutes. Cover the dough with a clean tea towel, and place it in the refrigerator to rest for 1 hour. 3 To make the date and nut filling, place the dates and 1/3 cup of water into a medium saucepan over low heat. Cook the dates until they have broken down. Add more water if the dates are starting to dry out before they break down. Set the saucepan aside to cool. Once the dates are cool, stir though the walnuts, pistachios, sugar, orange blossom water, and vanilla extract.

4 Preheat the oven to 350°F (180°C). Line a cookie tray with kitchen baking paper. Divide the dough into 24 balls the size of a walnut in its shell.

5 Flatten one of the balls to form a circle 1½ in (3.8 cm) in diameter and ¼ in (0.6 cm) in thickness. Place 2 teaspoons of the date and nut mixture into the center of the dough circle, and bring up the sides of the dough circle to meet above the mixture. Gently roll the filled dough circle back into a ball, place it onto the cookie tray, and flatten it slightly with a fork. Repeat the process with the rest of the dough balls.


2 cups (9 oz/255 g) all-purpose flour, plus more as required 1 tablespoon rapadura sugar or raw sugar 71⁄2 oz/215 g vegan soy-free or other margarine, chopped into 1-in (2.5-cm) pieces 1 tablespoon orange blossom water 2–3 tablespoons cold soy-free or other nondairy milk date and nut Filling

31⁄2 oz/100 g pitted dried dates, roughly chopped 1

⁄3 – 1⁄2 cup (2 1⁄2 –4 fl oz/75–120 ml) water


⁄4 cup (1 oz/30 g) finely chopped walnuts


⁄4 cup (1 oz/30 g) finely chopped pistachios


⁄4 cup (1 1⁄2 oz/45 g) rapadura sugar or brown sugar

1 teaspoon orange blossom water 1

⁄4 teaspoon vanilla extract

For a twist on this recipe, use rosewater instead of orange blossom water.

6 Bake the mamoul for 20–25 minutes or until they are just beginning to color. Allow them to cool on the cookie tray for 5 minutes, and then place them onto a rack to cool completely. seRVes 24 cookies

Bewitching Baked Goods


Wonderful Waffles, Pancakes, and Crepes Basic Waffles


Savory Potato Waffles


Carrot Cake Waffles with Lemon Drizzle


Scallion Pancakes


Ricotta-style Pancakes


Buttermilk-style Pancakes


Swedish Potato Pancakes


Classic Crepes


Pikelets with Whipped Maple Cream


Buckwheat Galette


Vietnamese Savory Pancakes


Italian Farinate


oPPoSITe Carrot Cake Waffles with Lemon Drizzle, see page 77

Beguiling Breakfasts and Brunches Zucchini Fritters with Classic Pesto


Corn Fritters with Tartar Sauce


Basic Fruit Smoothie


Green Smoothie


Potato Scone Breakfast Sandwiches with Sausage and White Beans


Overnight Breakfast Cups


Chia Porridge


Tostada Tofu Rancheros with Roasted Potatoes


French Toast


Vegan Bacon


Baked Seitan Bacon


OPPOSiTe Corn Fritters with Tartar Sauce, see page 91

Charming Cheeses, Pâtés, Dips, and Spreads Cashew Cheese with Roasted Garlic and smoked paprika


Chive and Cashew Crème Cheese


Mixed Mushroom and Walnut pâté


soft Macadamia Cheese


Baked Ricotta




Gomasio with Nutritional Yeast


Chive, Garlic, and Walnut spread


onion Jam


sundried tomato tapenade


Creamy Baba Ganoush


spinach Hummus


Chunky Beet Dip


Classic Guacamole


opposite Cashew Cheese with Roasted Garlic and smoked paprika, see page 106

Superb Sandwiches, Wraps, and Burgers Vegan Meatball subs


Reuben sandwiches


emerald Green Falafel Wraps


satay shiitake Mushroom and eggplant Kebab Wraps


Classic Vegetable Kebab Wraps


Lentil Burgers with peanut sauce and pickled Carrot and Daikon


portobello Burgers with the Lot


Herby Rissole sandwiches


Roasted Tempeh and Vegetable Burgers


opposiTe Vegan Meatball subs, see pages 120–21

Pleasing Pasta and Ravishing Rice Angel-hair Pasta with Creamed Eggplant and Avocado Sauce


Macaroni and Cheese-stuffed Butternut Squash


Spring Vegetable Cannelloni with Sundried Tomato Pesto Sauce


Soft Porcini Polenta


Sizzling Polenta Gnocchi with Sage


Tempeh, Eggplant, and Sweet Potato Lasagne


Yellow Garlic Rice


Lemon, Pea, and Parsley Risotto


Tomato and Mushroom Risotto with Basil and Tomato Salad


oPPoSiTE Macaroni and Cheese-stuffed Butternut Squash, see page 153

Tomato and Mushroom Risotto with Basil and Tomato Salad Soy Free

Gluten Free

PREPARATioN TiME 20 minutes CooKiNG TiME 55 minutes

tomato stock

1 To make the tomato stock, place the canned tomatoes,

8 cups (64 fl oz/2 L) salt-reduced vegetable stock

salt-reduced vegetable stock, garlic, dried oregano, dried basil, dried marjoram, and dried thyme into a large saucepan over medium–low heat. Simmer for 10 minutes. Remove the saucepan from the heat, and use a stick blender to blend the tomato stock until it is smooth. Place the saucepan over medium–low heat again, and bring the tomato stock to a low simmer.

2 To make the risotto, heat the olive oil in a medium saucepan over medium–high heat. Add the arborio rice, and stir well to coat the rice with the oil. Stir constantly for about 2 minutes or until the rice becomes translucent. Pour 1 cup of the tomato stock into the rice mixture, and stir constantly until the liquid has been absorbed. Repeat this process for 30–40 minutes or until the rice is cooked (with the grains separate and not chalky) and the sauce is starchy with a pourable consistency. More tomato stock may be required, or all stock may not be used. Remove the saucepan from the heat, and stir through the mushroom pieces.

3 To make the basil and tomato salad, mix together the basil, tomatoes, sundried tomatoes, olive oil, balsamic vinegar, salt, and pepper in a medium bowl.

4 To serve, spoon the risotto into four to six bowls. Top each with 2 tablespoons of the basil and tomato salad, and drizzle with a little of the liquid from the salad. SERVES 4–6

28 oz/800 g canned tomatoes

3 garlic cloves, minced 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon dried marjoram 1 teaspoon dried thyme Risot to

1 tablespoon olive oil 2 cups (11 oz/310 g) arborio rice 9 oz/255 g mushrooms, sliced into 1 ⁄2 -in (1.2-cm) thick pieces Basil and tomato sal ad

2 bunches fresh basil (approx. 7 oz/ 200 g), shredded 2 medium tomatoes, chopped 1

⁄4 cup (2 1⁄2 oz/70 g) sundried tomatoes, finely chopped

1 tablespoon olive oil 2 tablespoons balsamic vinegar 1

⁄2 teaspoon salt


⁄2 teaspoon pepper

If you don’t like the idea of hot risotto with cold salad on top, serve the basil and tomato salad in a separate bowl to the side.

Pleasing Pasta and Ravishing Rice


Stunning Stews, Classy Curries, and Precious Pies tempeh, Almond, and Dried Fruit tagine with Cardamom Brown Rice


thai-style Yellow Curry with Coriander Dressing


three-bean Chocolate Chili


spicy Korean silken tofu stew


Baingan Bharta


Lemon and Garlic Dal


tandoori Cauliflower Cheese


Lancashire Hotpot


Basic pastry Dough


spanakopita (spinach pie)


opposite tempeh, Almond, and Dried Fruit tagine with Cardamom Brown Rice, see pages 166–67

Divine Desserts

Moist Beet and Chocolate Cake


soft Molasses Gingerbread Cake


Hazelnut Chocolate Torte


Lemon self-saucing pudding


sweet Cheese Borek with Rum-soaked Raisins


Chocolate Mousse Tart with Raspberries


Chai Coconut ice Cream


Creamy Date and orange sorbet


strawberry and pepper sorbet with Balsamic syrup


Coconut, Ginger, and Lime panna Cotta with Raspberry Coulis


opposiTe Moist Beet and Chocolate Cake, see pages 182–83

Veganissimo! Beautiful Vegan Food

Whether you’re new to vegan cuisine or an enthusiastic vegan foodie, Veganissimo! will take you on a delicious adventure in vegan cooking! Veganissimo! showcases vegan cooking at its most creative, innovative, and delectable, firmly establishing it as a unique cuisine in its own right. Leigh Drew’s clear, step-by-step instructions make preparing vegan food easy and fun, and her distinctive approach to flavor creation— which makes the most of vegan culinary principles and techniques, as well as whole, unprocessed foods and contemporary, ethnic-inspired combinations—is sure to impress nonvegans, empower new vegans, and encourage established vegans to widen their cooking repertoire. ✤✤ Comprehensive text on the essential building blocks of vegan cuisine ✤✤ More than 120 recipes, including many low-fat, soy-free, and gluten-free dishes ✤✤ Over 50 stunning full-color photographs, each produced especially for this book

ISBN 978-0-9872820-5-7

9 780987 282057 >

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