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Vegan Soul Food Cookbook: Plant-Based, No-Fuss Southern Favorites (Hardcover)

Vegan Soul Food Cookbook: Plant-Based, No-Fuss Southern Favorites By Nadira Jenkins-El Cover Image
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Soul food goes vegan—101 plant-based takes on comfort food classics

If you love classic soul food but are hungry for options that don't rely on meat or dairy, the Vegan Soul Food Cookbook is here to delight your taste buds. It's full of mouthwatering, plant-based versions of comforting favorites like Gumbo, Biscuits and Gravy, and Cajun Fried "Chicken" that are totally vegan but still hearty, delicious, and satisfying.

This vegan soul food cookbook features:

  • Authentic flavors for everyone—Dig in to 101 modern twists on soul food staples that use only wholesome, plant-based ingredients.
  • Easy and accessible—These recipes only include vegan ingredients that are affordable, easy to find, and easy to prepare at home.
  • The vegan basics—Get a crash course in what it means to go vegan, how it helps your health (and the environment), and the fundamentals of veganizing comfort foods.

Savor a new take on beloved soul food favorites with the Vegan Soul Food Cookbook.

About the Author

Nadira Jenkins-El is a vegan chef and holistic nutritionist with a passion for soul food and Caribbean cuisine. In 2014, she founded Global Fusion, a home-based vegan and gluten-free bakery and confectionery. Today, she co-owns and operates The Cutting Board Bakery and Café in Mesa, Arizona.

Praise For…

“Ashlee comes up with the most fun, funky, and flavorful recipes that motivate me to get in the kitchen to try a few dishes. I like to say I am a lazy crock pot cooker, so I am ECSTATIC for this recipe book filled with all these delicious instant pot vegan recipes. Definitely grab a copy! Gut Health Bestie approved ;-)” —Lauren 'LC' Wells, Gut Health Bestie, certified digestive health coach & founder of Hervival

Product Details
ISBN: 9781638788119
ISBN-10: 1638788111
Publisher: Callisto
Publication Date: September 14th, 2021
Pages: 178
Language: English

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