Make It Vegan

All your favorite recipes, but made vegan! In her new book, Make It Vegan: From Quick & Easy to Deep-Fried & Delicious, Ashley Hankins shows you how to make mouthwatering plant-based versions of many favorite comfort foods that traditionally feature meat, eggs, and/or cheese. Her recipes use simple, easy-to-find ingredients and a range of creative meat, egg, and dairy substitutes so you never have to sacrifice on the flavors and textures you know and love. The recipes in Make It Vegan closely mimic the familiar tastes of their non-vegan counterparts, but these meatless meals are packed with all of the benefits that come from a plant-based diet. Ashley features 75 recipes that are infused with flavors from her life experiences, including Mexican-inspired dishes and down-home Louisiana indulgences. Think savory chick’n and biscuit sandwiches with Sriracha maple syrup for breakfast, saucy pulled “pork” sliders piled high with crispy onion strings for lunch, and decadent spaghetti Bolognese for dinner. Each foolproof recipe will transport you to vegan food heaven! Make It Vegan has something for everyone; even kids and meat-eaters are sure to find new favorites among these dishes. Sample recipes include:

Cheddar-Jalapeno Biscuits & Chorizo Gravy
Monte Cristo French Toast
Nachos al Pastor
BBQ Chick’n Salad
Hearty Hamburger Soup
Meatball Banh Mi
Pesto Linguine with Seared “Scallops”
Beefy Skillet Cobbler
Chili Verde Enchiladas

Ashley Hankins is the author, photographer, and recipe developer for her food blog, Eat Figs Not Pigs. Her blog draws attention from a broad audience of people who are interested about how to make vegan food family-friendly and fun. She lives in Fresno, California with her wife and 3 dogs.