Fuss-Free Vegan is jam-packed with 101 vegan comfort food recipes, all with easy ingredients, clear instructions and eye-catching pics. Whether you’re a vegan, vegetarian or you’re someone who loves the occasional burger, you’re bound to find more than one recipe that’ll punch you in the taste buds. This one is really good! Check out the review and a delicious recipe for lentil lettuce wraps – so so good!
What’s Fuss-Free Vegan all About?
Fuss Free Vegan is written by Sam Turnbull of the blog, ‘It Doesn’t Taste Like Chicken’. It covers 101 recipes ranging from everything from breakfast, lunch, dinner and everything in between, including how to veganize your favourite cheeses…hello parmesan and ricotta (how cool is that??)
Sometimes when you think of vegan food, you may wonder if you will have to use ingredients that may be hard to find, or those that the average person may not have on hand. You won’t have that problem with Fuss Free Vegan. As I was going through the recipes, I was pleasantly surprised at how simple all of the ingredients are and, with the exception of a few ingredients, stuff that I already had on hand.
Fuss Free Vegan is very well laid out and the Table of Contents is organized as follows –
My Vegan Kitchen
A Fuss-Free Pantry
A Fuss Free Vegan Fridge & Freezer
My Go-To Kitchen Tools
Vegan on a Budge
How to Soften Cashews (or other nuts)
Get the Party Started
Soups & Salads
Burgers and Sandwiches
Feast Your Eyes (& Belly)
CONVERSIONS & EQUIVALENTS
I tested a couple of recipes from Fuss-Free Vegan. There are honestly so many delicious recipes in this book that I have yet to try.
I made the ‘Extra-Banana-Y-Banana Bread’ on page 36. This one came together in minutes! The hardest part was waiting for it to bake. Suggested add-ins were extra banana (cut into chunks) and walnuts. I absolutely love nuts in my banana bread, so this add-in was a must for me. This was a solid recipe and I would surely make again.
Lentil Lettuce Wraps
The second recipe that I tested (and the one I’ll be sharing for this review) are these delicious lettuce wraps or, as they are called in the book, ‘Oh Mommy Umami Lettuce Wraps’ (lentil lettuce wraps) found on page 60. The protein in this recipe is red lentils and they are served with a simple soy sauce based condiment.
These lentil lettuce wraps are unbelievably good, you guys. So good, that hubby and I enjoyed multiple times and I’m pretty confident that we will again. The only addition that I would make (simply because I love spice) is to add some sliced chili. There’s hot sauce in the soy sauce mixture, but this chick loves the heat!
Other Noteworthy Recipes
Love Letter French Onion Soup on page 80
Boss BBQ Veggie Burger on page 93
15-Minute Peanut Noodles on page 110
Lighter (& Better That Way Cauliflower Fettuccini Alfredo) on page 125
Sinfully Rich Chocolate Cake on page 166
Should Fuss-Free Vegan Be On Your Bookshelf?
YES!! I whole-heartedly give Fuss Free Vegan a huge thumbs up. I am not vegan myself, nor is hubby, but we do love vegan food and try to enjoy regularly.
I’m super excited about Fuss-Free Vegan and inspired to try more vegan recipes. The biggest compliment I can give this book is not to describe it as an ‘awesome vegan book’, but simply ‘an awesome book’. I’m sure other non-vegan and vegans alike will fall in love with Fuss-Free Vegan as much as I have.
If you think these lentil lettuce wraps will make your belly happy too, please be sure to hit that little Pin button down below. Many thanks, you guys! XO
Oh Mommy Umami Lettuce Wraps
For the Sauce
- 1/2 cup soy sauce -gluten-free, if preferred
- 2 Tbsp rice vinegar
- 2 Tbsp agave or maple syrup
- 2 tsp sesame oil
- 1/2 tsp your favourite hot sauce -optional
For the Lentils
- 1 Tbsp light oil, like peanut or canola oil
- 1 yellow onion -chopped
- 3 cloves garlic -minced
- 1 1-inch piece fresh ginger -peeled and minced
- 1 cup red lentils
- 2 cups vegetable broth
- 1/2 cup walnuts -chopped
- 1 head butter lettuce or iceberg lettuce -leaves separated but kept whole
- 1 mediu, carrot -cut into match sticks or grated
- 2 green onions -chopped
- 2 Tbsp toasted sesame seeds
For the Sauce
- For the sauce, in a small bowl, mix the ingredients together and set aside.
For the Lentils
- For the lentils, heat the oil in a frying pan over medium-high heat. When hot, add the onion, garlic, and ginger and saute for about 5 minutes, until the onion softens and begins to brown.
- Stir in the lentils and then the vegetable broth. Turn the heat to medium-low, cover, and simmer for about 10 minutes, until all the broth is absorbed and the lentils are cooked. Stir in the walnuts and about half of the sauce mixture, or to taste.
- To serve, take a leaf of lettuce, fill it with the lentil-walnut mixture, top with carrot, green onions, and sesame seeds, and spoon as much sauce as desired over it all. Fold it like a taco and munch away!
Title: Fuss-Free Vegan
Author: Sam Turnbull
Paperback: 232 pages
Publisher: Appetite by Random House
Acknowledgement: Excerpted from Fuss-Free Vegan. Copyright © 2017 Sam Turnbull. Published by Appetite by Random House . Reproduced by arrangement with the Publisher. All rights reserved.
Copyright: Copyright © 2017 Sam Turnbull
Published by: Appetite by Random House
Reproduced by arrangement with the Publisher. All rights reserved.
Disclosure: I received a review copy of Fuss-Free Vegan by Sam Turnbull, but not otherwise compensated. All opinions, as usual, are my own.