Dreena 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!
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)
- 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
- 3 – 4 tablespoon natural ketchup
- 1 teaspoon vegan Worcestershire sauce (optional) OR 2 tsp vegan bbq sauce (optional)
- 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.
- 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).
- Combine the topping ingredients in a small bowl.
- 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.
- 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.
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!
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!
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!
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. =)
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. =)