These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc. To get to the point, if you’re a brand new vegan, this is for you, if you’re an vegan veteran, this is for you. The recipes are incredibly inventive, so many of them will just blow you away with the ingenuity of how he’s replaced meat and dairy with vegan items but not at the expense of ease or flavour or the “oh my god I need to eat that now” factor. I’m not actually the sort of cook that uses recipe books (I use them for inspiration rather than actually follow the recipes), but his stuff looked so good. This book shows just how exciting vegan cooking can be, and you'll soon wonder how you ever coped without it.

With over 100 innovative recipes, along with tips, techniques and ingredient guides, this book will teach you how to feel more confident than ever in a plant-based kitchen. Manchester Tart, Fried eggs on toast and Veganetta (vegaised Viennetta) intersperesd with modern takes on comfort food, fast food and boougie delights too.

Imagine a world with limitless vegan options; a place where anything and everything can be made vegan.

I have eagerly awaited the arrival of this cookbook and my expectations were high and I can happily say this book didn’t just meet my expectations but exceeded them by leaps and bounds! His humour, wit, food knowledge, and love for his Mam make this book more than just another vegan cookbook. Imagine a world with limitless vegan options ; a place where anything and everything can be made vegan.

You will be laughing out loud and chuckling away to yourself and if you follow Richard aka SchoolNightVegan (his superhero name) you will be reading it hearing his voice and flare. I was a bit worried that this book would be full of the sort of vegan recipes that feel like science experiments, mixing up loads of expensive ingredients to try and imitate something else. This morning I tried the 'Vegan Fried Egg', making the 'If it ain't yolk' sauce first and then the egg whites.

With a background in street-food and a love of ambitious cooking, Richard has over 200k instagram followers and has developed recipes for the Guardian and Olive Magazine. We are experiencing delays with deliveries to many countries, but in most cases local services have now resumed. We are also not a fan of butternut squash but his recipes look so delicious, I think I'll be trying it again and not tell my husband it's butternut squash. The recipes are genius, easy to follow, and allow for substitutions (which is helpful when you're a Canadian vegan living in Poland). He is the Online Food Editor at Wicked Healthy, the company behind Tesco’s groundbreaking vegan range, and has developed plant-based menus for restaurants and hotels across the country.From the wonderful introduction, to amazing photography and absolutely mouthwatering recipes of many old favourites now lovingly veganised! We don’t share your credit card details with third-party sellers, and we don’t sell your information to others. It is accepted by you that Daunt Books has no control over additional charges in relation to customs clearance. I have been following Richard for a good while now and have tried out quite a few of his recipes and they never fail!

A joy for all vegans, this brilliant and innovative cookbook from Richard Makin features a hundred utterly delicious plant-based versions of everyone's favourite dishes, from fry ups to delicious bakes, with plenty of useful hacks thrown in for good measure.You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice. For more details, please consult the latest information provided by Royal Mail's International Incident Bulletin.