Giveaway: The 30 Minute Vegan’s Taste of Europe (W/ Review & Recipe)

After receiving a copy of this new cookbook, I had to hold one more giveaway before the new year gets going! Nothing like healthy recipes to get one inspired – see the bottom of the post for the link to enter!

Having used author Mark’s other cookbooks, I was excited to get a chance to review his newest book, The 30-Minute Vegan’s Taste of Europe: 150 Plant-Based Makeovers of Classics from France, Italy, Spain . . . and Beyond. It is a culinary ride, covering the major cuisines of Europe. Of all, I was actually excited most by the UK and Ireland section. Lest one scoff, some of their meals are pure comfort food. Delicious and perfect for cold nights. And usually very meat-centric. Kirk was very happy when I served him Bangers and Mash. It had been a very long time since we had enjoyed it.

Simply put, if you have missed your favorite meals, get this cookbook! You will not regret it. They are quick, delicious and well-written.

Bangers and Mash (Adapted from pages 145 to 148)

Ingredients:

Mash –

• 2 pounds Yukon Gold potatoes
• ½ cup unsweetened almond milk
• 2 Tbsp Earth Balance Buttery stick
• ½ tsp ground black pepper

Bangers –

• 1 Tbsp extra virgin olive oil
• 1 large onion, peeled, halved and thinly sliced
• 1 package Field Roast vegan sausages

Onion Gravy –

• 2 Tbsp extra virgin olive oil
• 1 large onion, peeled, halved and thinly sliced
• 3 Tbsp white whole wheat flour
• 2 cups vegetable broth
• 2 Tbsp soy sauce or tamari sauce
• 2 Tbsp nutritional yeast flakes
• ½ tsp smoked paprika
• ¼ tsp ground black pepper
• Pinch red pepper flakes
• 1 Tbsp diced parsley, fresh or dried
• Salt to taste

Directions:

Mash –

Scrub and chop potatoes up. Place in a large pot, cover with cold water. Bring to boil, cook till fork tender. Drain and shake off, return to pot with milk and butter, mash as desired, season to taste with pepper and salt.

Gravy –

Heat a medium wide saucepan over medium-high, add oil and onions, cook for 10 minutes, stirring often. Add flour over onions, stir to coat and cook for a minute. Whisk in the remaining ingredients, cook over low until thickened. Season to taste if needed.

Bangers –

Carefully remove casings from sausage. Heat a large skillet over medium-high. Add the oil and onions, sauté for 3 to 5 minutes, stirring often. Place sausages on top, cook for 10 minutes, stirring gently often, lowering heat if needed. Onions will be deeply browned, sausage golden.

Plate up mashers, spreading across plate, top each plate with 1 sausage and some of the onions, then smother in gravy. Sprinkle a bit more parsley on and serve.

Serves 4 hearty appetites. Eat. Enjoy. Take a nap!

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~Sarah

FTC Disclaimer: We received a copy for potential review.