Epic Vegan Quick and Easy is exactly what it says it is—quick and easy. The cookbook contains 11-15 recipes in each chapter. The chapters are for breakfasts, snacks/apps, soups/stews, handheld foods, lunch meals on the go, main dishes and desserts.
Most of the recipes have familiar ingredients that you may already have in your pantry. I made the four variations of the sheet pan pancakes (plain, berry, cinnamon roll and chocolate chip) completely from stuff I had in the house. Using parchment paper meant I only had one bowl and spoon to clean up since they all cook together on one pan. They were delicious and much easier than traditional pancakes.
I also loved how quick, easy and tasty the 5-ingredient Pasta Fagioli was to make and eat. I had all the ingredients on hand. Strangely enough, it has six ingredients (garlic, broth, cherry tomatoes, beans, pasta, and tomato paste). So, the recipe name may be different in the finished cookbook.
My only complaint is that I would have preferred pictures of every recipe. Only about a third of the recipes in the Epic Vegan Quick and Easy cookbook have photos. In addition, there is no nutritional information. However, the recipes sound tasty so 4 stars! I can’t wait to try the Chickpea Potpie Soup and the Stove Top Mushroom Tetrazzini. Yum!
Thanks to Fair Winds Press, Quarto Publishing Group and NetGalley for a copy in exchange for my honest review.