Banh mi are Vietnamese-style sandwiches, served hot with crispy tofu, savoury nutty spread and pickled vegetables. This version is easy to make at home, and is the perfect weekend lunch to enjoy with family and friends.
When I first became vegan back in 2006, I really missed creamy tomato soup. I created this simple version that uses just five ingredients, for when you just need that familiar, comforting bowl of soup.
Unlike other many other noodle dishes, Singapore noodles are less greasy to eat and have a hint of spice. This dish is ready in under 15 minutes, for when you just fancy some spicy, veg-packed noodles.
I couldn’t write this book without including my favourite comfort food: chips. Let this recipe transport you to the great British seaside, tucking into a bag of hot, vinegary chips by the sea.
Give your classic coleslaw an Eastern twist. Store-cupboard ingredients make a no-cook sauce, which is delicious with crunchy, raw vegetables. Also delicious with Soy-roasted broccoli green curry from the 15 Minute Vegan on a Budget book.