doesn't mean breakfast is bound to smoothies, oatmeal, or energy bars. You're not limited to chia pudding, granola, or peanut butter toast either. (Sorry smoothies, I love you too, remember that time I made 10 vegan dessert smoothies … yeah, see I still as if you. Just not today). I especially love the chia pudding. I make it nearly every day! It's out of the world, layered with raspberries! So awesome. But rather than using almond milk, I take advantage of a mix of milk and cream. It's more satisfying. I don't know why. And creamier Sort of a miracle, since most of the vegan food I've encountered has been tasteless and bland. But Angela Liddon was able to convince me not all vegans are suffering. I can sympathize since I am a proud vegetarian, that, isn't much not the same as a vegan.

Variety packs of fresh ‘exotic' or ‘speciality' mushrooms are actually sold generally in most supermarkets, or you can use a mixture of shiitake, oyster, enoki and every other exotic varieties you can get hold of. They aren't the cheapest mushrooms around, but the mixture of textures and flavours are worthwhile. Spaghetti squash - the chameleon of vegetables - will it again! In these Barbecue Spaghetti Squash Sliders the veggie stands set for shredded pork!

Sign up for the free Cookstr newsletter to receive a wide variety of recipes from authors, chefs, and cookbooks you trust delivered to your inbox. These enchiladas are loaded with fiber-packed black beans and sweet corn, rendering it perfect for a hearty meal. BBC Worldwide is a commercial company that is owned by the BBC (and the BBC). No money from the licence payment was used to create this page. The profits we make from it get back to BBC programme-makers to help fund great new BBC programmes.

For egg-free baking, egg 'replacers' are now available mainly from health food shops and some larger supermarkets. If you fail to locate any, make a homemade substitute by mixing 1 heaped tbsp of soya flour or cornstarch plus 2 tbsp water for each egg in your normal recipe. When a recipe calls for an egg to 'bind' the ingredients, try using 25g/1oz of mashed tofu instead.

This fast and simple chilli is incredibly versatile, I make use of it as a jacket potato filling, in fajitas or tacos, with rice and guacamole for a Mexican feast, or scooped up in a small number of tortilla chips for a speedy lunch. Summary: if you want to try vegan cooking, this is a superb book to work with, as Liddon really works on getting great flavors from her ingredients.

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