The Budget-Friendly Vegan Cookbook by Ally Lazare

The Budget-Friendly Vegan Cookbook by Ally Lazare ISBN-13: 9781646119172 Paperback: 216 pages Publisher: Rockridge Press Released: June 2nd 2020

Source: review copy from the publisher.

Book Description, Modified from Goodreads:
Looking for vegan cookbooks with healthy meals that are full of flavor but won’t empty your wallet? The Budget-Friendly Vegan Cookbook is here with satisfying dishes full of easy-to-find, protein-rich ingredients. Most recipes take 30-45 minutes or less―so your schedule stays as stress-free as your budget.

Get advice you won’t find in other vegan cookbooks on stocking your pantry, maximizing food purchases, and avoiding waste. Discover cost-effective everyday ingredients you can use for a variety of vegan dishes. Whether you’re a new or longtime vegan, find fresh recipes for breakfasts, lunches, dinners, snacks, and desserts. This budget-friendly choice in vegan cookbooks includes 145 recipes focused on plant-based proteins like lentils, tofu, beans, and chickpeas. Recipes like Sweet Chili Mango Tofu, Mushroom and Green Pea Farro Risotto, Maple Pecan Sautéed Brussels Sprouts, and many more.


My Review:
The Budget-Friendly Vegan Cookbook is a vegan cookbook that focused on using cheap ingredients. For example, she used canola or vegetable oil in most of the recipes. Unfortunately, she didn't point out that canola, corn, soy, and some other ingredients are GMO's (which can be harmful to health) unless these ingredients are certified organic or Non-GMO Project Verified. Oddly, she suggested using store-bought versions of vegan "dairy" (butter, cheese, milk) even though this is more expensive than making your own. The author used soy (especially tofu) in practically every recipe: 103 out of 145 recipes used soy. A large number of recipes were labeled nut-free. She also used a lot of hot spices: jalapenos, red curry, red pepper, hot sauce, etc.

Most of the recipes served 4 to 6 people and took around 20-60 minutes to make. Almost all of the ingredients in the recipes should be easy to get. She included 20 recipes for sauces and dressings, 20 recipes using tofu and other soy, 20 recipes using beans and seeds, 25 recipes using fruits, vegetables, mushrooms, and more, 25 recipes using quinoa, millet, and other grains, 20 recipes for snacks and sides, and 15 recipes for desserts.

The recipes provided the preparation time, cooking time, how much is made, ingredients, instructions, cooking and substitution tips. She labeled if a recipe was gluten-free, soy free, or nut free. Each recipe included "per serving" information on calories, total fat, carbohydrates, fiber, protein, calcium, vitamin D, vitamin B12, iron, and zinc. There was one picture of a finished recipe for each section of recipes.


If you've read this book, what do you think about it? I'd be honored if you wrote your own opinion of the book in the comments.