Make It Plant-Based! Southern: 50+ Recipes for Vegan Biscuits, Casseroles, Soups, Stews, and Sweets

"Discover the pleasure and deliciousness of vegan versions of favorite Southern foods-part of Workman's new series of passionate plant-based cookbooks. Whether new to the world of plant-based cooking or already acquainted and looking for easy vegan versions of beloved and inspired dishes, Make It Plant-Based! Southern shows how easy it is to make plants the star of the plate. Using store-bought pantry staples, fresh vegetables and fruit, and meat-free and dairy-free alternatives, it's simple to make richly flavored dishes like Mushroom and Potato Pot Pie Casserole, Smashed Okra Fries, Cracker-crusted Mac and Cheese, and Silky Dark Chocolate Cream Pie. The book includes breakfast, starters, mains, soups, desserts, and condiments to suit every taste and occasion from Green Tomato and Honeydew Salad to Very Good Gravy. Part of an exciting series including Make It Plant-Based! Indian, Make It Plant-Based! Mexican, and Make It Plant-Based! Filipino, these colorfully packaged volumes highlight the wide possibilities available to home cooks to let them know it's easier than ever to Make It Plant-Based!"--

Publisher Marketing: Mehreen Karim is a Brooklyn-based freelance recipe developer, writer, and pop-up chef. Her culinary style is best known for inspiring home cooks like herself to take risks in the kitchen, and she was recently named to the Future of Food 50 list by Cherry Bombe magazine. Mehreen was born and raised in the South, and her cooking often reflects her diverse food memories and the experiences that shaped her upbringing. While residing in New York, she continues to garner buzz around Southern cooking, as her Southern-inspired pop-up dinners sell out within minutes. When Mehreen isn't planning a menu for her next pop-up, she's writing articles or recipes for food media outlets like Bon Appétit , Food52 , Eater , and more. Find her @reeniekarim. Table of Contents : Preface Introduction Keep Your Kitchen Stocked Breakfast and Brunch Crispy Lemony Breakfast Potatoes Saucy Tomato Tofu and Grits Broiled Peach and Oatmeal Bake Flaky Biscuits and Quick Strawberry-Pepper Jam Fluffy Cardamom-Blueberry Pancakes Mushroom and Soy Chorizo Hash Carrot Cake Smoothie Starters and Sides Cornbread Casserole Smashed Okra Fries Southern-Style Tomato Toast Last-Minute Coconut-Creamed Greens Fried Green Tomatoes and Tangy Basil Mayo Creamy Labneh and Spiced Peach Dip Crispy Golden Tofu Easy Being Green Tomato and Honeydew Salad Creamy Scallion-Potato Salad Spinach Dip Hand Pies Dinners and Mains Mushroom and Potato Pot Pie Casserole (Fancy) French Onion Mac and Cheese (Classic) Cracker-Crusted Mac and Cheese Pimento Cheese Pasta A Vegan's Fried Chicken Sandwich Special Summer Squash Casserole Green Bean Casserole BBQ Eggplant and Slaw Sandwiches Soups and Stews Creamy Chickpea Noodle Soup Cheesy Broccoli Soup with Pesto Croutons Tex-Mex Macaroni Soup Coconut Corn Soup Vitamin C Soup Herby Bean and Potato Soup Creamy Tomato Orzo Soup Kale Porridge with Crispy Garlic Chips Sweets and Treats Blackberry Tahini Cobbler Sweet Potato and Cornflake Streusel Casserole Sesame Chocolate Chip Cookies Silky Dark Chocolate Cream Pie Chocolate-Bottom Pecan Pie Peach and Mango Hand Pies Sweet Tea Cake Batsh*t Banana Cake Caramelized Banana Pudding Condiments and Sauces Magic Mayo Five-ish Ingredient Fruit Chutney Copycat Sauce Any-Green Pesto Very Good Gravy Silky Cashew Cream Actually Whipped Cream Maple Mustard BBQ Sauce Garlic Paste Pickled Summer Corn Resources Acknowledgments Index About the Author Publisher Marketing : Discover the deliciousness of vegan versions of favorite Southern foods--part of Workman's new series of passionate plant-based cookbooks. Whether new to the world of plant-based cooking or already acquainted and looking for easy vegan versions of beloved dishes, Make It Plant-Based! Southern shows how easy it is to make plants the star of the plate. Using store-bought pantry staples, fresh vegetables and fruit, and meat-free and dairy-free alternatives, it's simple to make richly flavored dishes such as: *Mushroom and Potato Pot Pie Casserole *Smashed Okra Fries *Cracker-crusted Mac and Cheese *Silky Dark Chocolate Cream Pie And much more! The book includes breakfast, starters, mains, soups, desserts, and condiments to suit every taste and occasion from Green Tomato and Honeydew Salad to Very Good Gravy. Part of an exciting series including Make It Plant-Based! Indian , Make It Plant-Based! Mexican , and Make It Plant-Based! Filipino , these colorfully packaged volumes highlight the wide possibilities available to home cooks to let them know it's easier than ever to Make It Plant-Based!

Format: Hardcover | Pages: 184 | Publication Date: 2025-05-13