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Let Them Eat Vegan! Review and Giveaway

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let-them-eat-vegan-coverDreena Burton is the author of four amazing vegan cookbooks and an at-home mom to three girls. Dreena has been creating vegan recipes for almost twenty years and has a tremendous selection of world-class vegan recipes. Let Them Eat Vegan! is her latest cookbook and sure to become a staple in every vegan kitchen – just like her earlier cookbooks.

Let Them Eat Vegan! is packed with 200 plant-powered recipes for the entire family. Dreena offers notes on how to modify her recipes for those with allergies or common substitution questions – which I find extremely helpful for when I am cooking for friends and family with dietary restrictions. I’m quickly discovering that Dreena really knows how to deliver wholesome, delicious and foolproof recipes. I haven’t tried a recipe in this cookbook that I wouldn’t make again. I could just throw in the towel with my recipe development and stock my pantry with Dreena’s cookbooks. I would never have to worry about serving up delicious vegan food again – her recipes are that outstanding! =)

The first recipe I tried was her – now famous – “No-fu Love Loaf”. This is hands-down the BEST vegan version of a “meat” loaf I have tried or attempted myself. Look no further than this recipe folks – this is “it”. My kids absolutely loved this and my husband couldn’t wait to make a No-fu Loaf Sandwich the next day – the perfect hearty meal for an “almost” vegan dad!

 

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No-Fu Love Loaf with Smashing Sweet Spuds, Rosemary Gravy, and Lemon Dijon Green Beans from Let The Eat Vegan!

(Photo Credit: Let Them Eat Vegan! Dreena Burton)

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No-fu Love Loaf from Let Them Eat Vegan
Author: 
 
Many vegan versions of meatloaf are made with tofu, veggie ground round, tvp, or even seitan. Those tofu-averse will be happy to know there is no tofu or veggie meats in this loaf. This savory version uses only lentils, cracked wheat, oats, and chia seed, along with a mix of seasonings to make it all magically come together!
Ingredients
  • Ingredients
  • ½ cup brown (green) lentils
  • 1 cup vegetable stock
  • ⅓ cup water
  • 1 dried bay leaf
  • ¾ cup bulgur (toasted cracked wheat) (for gluten-free version, use certified gf steel cut oats)
  • 1 cup water, boiled
  • ¼ cup natural ketchup
  • 1 cup rolled or quick oats (ensure gf certified for gluten-free)
  • 3 tablespoons tamari (use wheat-free for wheat/gluten-free version)
  • 2 tablespoons nutritional yeast
  • 2 tablespoons ground white chia (or can use flax meal)
  • 2 tablespoons vegan Worcestershire sauce (see note for gf version)
  • 2 tablespoons tahini or sunflower seed butter
  • 2 teaspoons blackstrap molasses
  • ¼ teaspoon dried thyme
  • ¼ – ½ teaspoon dried oregano
  • 1 teaspoon dried basil
  • ⅛ teaspoon ground fennel (optional)
  • Freshly ground black pepper to taste
  • Topping:
  • 3 – 4 tablespoon natural ketchup
  • 1 teaspoon vegan Worcestershire sauce (optional) OR 2 tsp vegan bbq sauce (optional)
Instructions
  1. Combine the lentils, vegetable stock, 1⁄3 cup of water, and bay leaf in a saucepan. Bring to a boil, then lower heat to medium-low, cover, and cook for 25 to 30 minutes, until just about tender. Once done, add the bulgur and boiling water, cover, and cook on medium-low heat for another 8 to 9 minutes.
  2. Meanwhile, preheat the oven to 375°F. Lightly oil an oven-proof glass loaf pan and line the bottom of the pan with a strip of parchment paper to cover (place it in to protrude along the short ends of the pan; this helps for easier removal of the veggie loaf from the pan).
  3. Combine the topping ingredients in a small bowl.
  4. Once the bulgur is cooked, remove the bay leaf and add all the remaining ingredients (except topping). Stir very well. Transfer the mixture to prepared pan and pack it in. Spread the topping mixture over the top.
  5. Cover the dish with aluminum foil and bake for 25 to 28 minutes. Remove the foil and bake for another 7 to 8 minutes. Remove from the oven and let stand for 10 to 15 minutes or so, before cutting to slice and serve. Serves 5-6.
Notes
Dreena’s Notes: Allergy-Free or Bust! Despite its not having any tofu, tempeh, or TVP, I cannot technically categorize this recipe as “soy free” because of the inclusion of tamari and vegan Worcestershire sauce. These are important seasonings in the loaf. That said, to replace the Worcestershire for a gluten-free version, use instead an extra 1⁄2 tablespoon of wheat-free tamari, along with an extra 1⁄2 teaspoon of molasses, and 2 teaspoons of apple cider vinegar. Savvy Subs and Adds: If you’d like to add some veggies to the loaf, try adding 1⁄2 cup of seeded and finely chopped green pepper, or 1⁄4 cup of finely chopped celery (stir into the mixture with the seasonings).

Of course I also had to try one of her fabulous dessert recipes and I let the kids choose which one we should try. Berry Patch Brownies was the winner and it is the perfect, fudgy brownie treat that is bursting with flavor- delish!

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Chocolate and berries – can you go wrong with that flavor combo? I’m looking forward to serving these up warm with some vanilla ice cream later!

I’m cooking my way through LTEV this week and here is another fabulous recipe of hers for Double Chocolate Chippers. These cookies come out perfect and they are not overly sweet. I will definitely be making these again!

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Check out Dreena’s newest e-book, Plant-Powered 15 on her website. I am so excited to check this out because all the recipes are whole foods, vegan and oil-free!

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Recipes include: “Mac-nificent”, “Sticky Almond Blondies”, “Umami Sun-dried Tomato and Almond Burgers”, “Creamy House Dressing”, “Wonder Spread”, “Black Bean Soup with Sweet Potatoes”, “Almond Zen Granola”… and more! YUM!

If you are new to vegan cooking and are looking for your first cookbook to try, Dreena Burton’s cookbooks are a great place to start. Even long-time vegans will benefit from adding her cookbooks to their repertoire.

This giveaway is now closed…thanks to all who participated!

Now for the Giveaway…

To enter the contest, leave a comment telling me what’s your favorite vegan dessert recipe. Don’t forget to leave your contact information so I can let you know if you win. =)

BONUS ENTRIES

You MUST leave each entry as a separate comment or only one comment will count.

  • Like Dreena Burton Facebook and leave a comment on her wall.
  • Subscribe to Virtually Vegan Mama
  • Like Virtually Vegan Mama on Facebook and leave a comment on my wall.
  • Follow Virtually Vegan Mama (@virtveganmama) on Twitter
  • Tweet about this giveaway and tell me that you tweeted in the comments section; “I just entered to win Let The Eat Vegan! @virtveganmama”
  • Share this giveaway on your Facebook Page and tell me that you did so in the comments section
  • Pin it

All entries must be completed no later than Friday, April 12th 2013,  at 11:59 p.m. EST.

Winner will be announced on Saturday, April 13th 2013, on my blog, and the winner will also be notified via the email address they provided in the comments section.

Giveaway open to U.S. and Canada residents only. =)

Good Luck!

xoxo,

Jen

Let Them Eat Vegan! by Dreena Burton. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2012. www.dacapopress.com

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Comments

  6. I made that No-fu loaf for Eater and it was a huge hit. Right now, it is honestly my favorite savory vegan recipe!
    I would love to win this book!

    Reply

  18. We love a banana, dates, soymilk, vanilla and some barly malt. It is decadent. Email me if you want the recipe. 🙂

    Best wishes to all and good luck. Peace.

    P.S. I believe I’m now following you but I need to check. THANKS!

    Reply

  19. I dont have a favorite vegan recipe, but the Berry Patch Brownies look delicious 🙂 I liked your facebook page (calirindo@hotmail.com), left a comment, shared the giveaway on my facebook page, subscribed to your blog, follow you on Twitter (@CaliRindo), and tweeted about the giveaway 🙂

    Reply

  20. My favorite vegan dessert is the Happy Herbivore single serving chocolate brownie. So fast, easy and yummy. I would love to check out this book!

    Reply

  24. My favourite vegan dessert is vegan cheesecake or chocolate cream pie with coconut cream and fresh berries.

    Reply

  36. No surprise–my favorite vegan desert is one of Dreena’s recipes, “Pumpkin Pie Custard with Brûlée Topping”! I made it for my family Thanksgiving last year-I felt like a gourmet chef, and my family LOVED it!

    Reply

  45. My favorite vegan dessert recipe is one I just made for Easter – carrot cake with cream cheese frosting from “The V Word”‘s blog – so good!

    Reply

  61. My top favorite vegan recipe is pumpkin waffles topped with coconut whipped cream and berries. I know waffles are not considered a dessert but these are so delicious they might as well be!

    Reply

  68. I have been following you for a while and I love what you have to say, along with your recipes! I would love to win this book!

    Reply

  69. My (current) favourite vegan dessert is carrot cake cupcakes!

    I would love to win Dreena’s book! Thank you. 🙂

    Shgoldilocks at hotmail dot com

    Reply

  72. I enjoy the simplicity of mint chocolate milkshakes – frozen banana, dark cocoa powder, peppermint candy, and a splash of almond milk mixed in a blender.

    Reply

  74. How can I choose a favorite vegan dessert?? I’ve been on a banana “frozen soft serve” kick, which is delicious and simple. But can’t go wrong with cashew based ice “cream”. yum!

    Reply

  79. My favorite vegan dessert is Cocolate Covered Katie’s Deep Dish Chocolate Chip Cookie Pie. mmmmmmmmmmm…

    Reply

  89. Oh that’s cruel 🙂 Um I love the banana coconut cookies from the Nourishing Kitchen cookbook. Thanks!

    Reply

  108. My fave vegan dessert has been some chocolate cupcakes from Vegan Cupcakes Take Over the World

    Reply

  124. My favorite vegan dessert is a blondie recipe i found online…not even sure where i found it anymore! 🙂

    Reply

  130. I am not a full vegan, more of a vegetarian but really love vegan and vegetarian food. I love the vegan brownie recipe and have just subscribed to virtually vegan mamma oo.

    Reply

  133. I love cake. Three years ago, for my daughter’s birthday, we bought a vegan hummingbird cake with peanut butter frosting, and the bakery has since discontinued it. I really would love to find a similar recipe, It was SO good!

    Reply

  134. I love playing with different fruit crumble and crisp recipes; various fruit combinations depending on season as well as toppings. One of my absolute favorite desserts is a fruit crumble with a big scoop of vanilla ice cream, either coconut milk, or almond milk derived.

    I already follow Dreena on facebook, so I’m following you too now, and commented.
    Just followed you on Twiiter as well. I will tweet my entry after this.
    Also subscribed 🙂 You can find me @dollywiggles on twitter and Danielle Marie Pilon on facebook.

    Reply

  135. Vegan cinnamon blueberry pie with So Delicious vanilla “ice cream” is always my favorite. 🙂

    Reply

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