Plant-Based Starter Kit: Vegan and Vegetarian Recipes For Beginners: Meatless Meals

By Paula Smythe

Are you considering making the switch to a plant-based vegan or vegetarian diet, but aren't sure where to start? This is the guide that you are looking for.

This book is designed to help you make an easy transition to a plant-based lifestyle, conquer your cravings, and meet your meatless goals.

Some of the vegan recipes include:
Bacon Cheeseburgers
Nachos
Sloppy Joes
Mac n Cheese
Meatball Subs
Pepperoni Pizza

Some of the vegetarian recipes include:
Classic Eggplant Parmagiana
Veggie Pot Pie
Green Chile Enchiladas
Potato Curry
Quinoa Stuffed Zucchini

And of course, that's just the beginning. You will find something in this book to become your new favorite meal.

*Note: Please read before buying!

This book is a package deal comprised of my titles Vegan: A Beginner's Guide to Vegan Cooking and Vegetarian: A Beginner's Guide to Vegetarian Cooking. This book contains all of the recipes from both volumes.

• Language: English
• Publisher: Paula Smythe
• Release date: Jul 5, 2017
• ISBN: 9781386415237

Book preview

Making the jump to a plant-based diet can seem like a monumental task. Suddenly, the world is full of food that you will never eat again - all your favorites, all gone. It's almost as if a loved one has died, So long cheeseburger, I'll miss you!

It doesn't have to feel like that, however, and this book will show you how you can have all your old favorites on your new path of life.

Sausage.

Pepperoni.

Scrambled eggs.

Shepherd's pie.

Meatloaf.

Pizza.

Macaroni and cheese.

Meatballs.

Pancakes.

And, yes - bacon cheeseburgers!

All of it plant-based. All of it delicious.

I wrote this book for all the people with excuses. The ones that start off with, I could never commit to a plant-based diet because I couldn't give up ______.

Those things aren't stopping you. You can have anything you want. You are in charge of your own personal destiny.

Many of the recipes in this guide are here because they will help the most people overcome their one big hurdle.  Other recipes are here because they're fast, or easy to prepare, or they're meals you can use as the foundation of your weekly meal planning.

Find something you like. Tweak it a little. Make it your own.

Getting into that everyday groove will make your new diet easier to stick to. It will be like driving a car: suddenly, at some point, you just don't need to think about it anymore. It becomes ingrained, a habit. It becomes a part of you. The deep down, real you.

And if you stumble from time to time, don't sweat it. Don't get down on yourself if you slip. Nobody's perfect. I give you permission to mess up.

And if you really, truly, cannot give something up, for real - that's alright, too.

I have a friend who is vegan every day of the year except Thanksgiving. She absolutely refuses to give up Thanksgiving turkey. To me, that's respectable - not failure. That's 100% living on your own terms.

I wish you success on your journey.

-Paula

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Vegan: A Beginner's Guide to Vegan Cooking

Minestrone Soup

When I think of vegetable soup, I think of minestrone - hardy and thick with vegetables and pasta. I vary my vegetable medley depending on what is seasonally available and fresh and looks good.

Consider this recipe a basic foundation for your own, not a blueprint. Although it will be great if you choose to follow it to the letter, it will be even better if you use whatever vegetables are in season.

Minestrone Soup

1 tablespoon olive oil

1 medium onion, diced

2 medium carrots, diced

2 ribs celery, diced

4 cups water

1 (28 oz) can crushed tomatoes

1 (15 oz) can Cannellini beans, drained

1/4 lb green beans, cut in 1/2-inch pieces

1 medium zucchini, diced

1 teaspoon dried basil

1/2 teaspoon dried oregano

1 cup uncooked elbow pasta

Salt and pepper, to taste

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1 - Heat oil in large pot or dutch oven over medium-high heat.

2 - Add onion, carrots, and celery to pot. Cook until soft, about 5 minutes.

3 - Add water, crushed tomatoes, Cannellini beans, green beans, zucchini, basil, and oregano to pot. Bring just to a boil.

4 - Add pasta to soup and cook at a simmer until al dente. 10-15 minutes.

5 - Add salt and pepper to taste before serving.

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Servings: 6

Prep: 5 minutes

Cook: 30 minutes

Red Bean Chili

For some people, chili is all about what you put in it. To me, chili is all about the feeling it gives you when eating it. It should warm you body and soul, and leave you glowing after.

This recipe is a Goldilocks version. Not too mild, not too hot, but just right. Try breaking some tortilla chips on top and stir them in as you eat. Mmmmhmmmm!

My favorite way to serve this is at a party. Keep it warm in a crock pot and let people serve themselves.

Red Bean Chili

1 tablespoon olive oil

1 medium onion, diced

4 cloves garlic, minced

1 large green bell pepper, seeded and chopped

1 large red bell pepper, seeded and chopped

2 medium carrots, peeled and chopped

3 ribs celery, chopped

1 jalapeño pepper, chopped (optional) (remove seeds for less heat, keep for more heat)

1 (28 oz) can diced tomatoes

2 cups water OR low-sodium vegetable stock

2 (14 oz) cans red beans, rinsed and drained

1 teaspoon ground cumin

1/2 teaspoon cayenne powder

1 teaspoon dried oregano

2 tablespoons chili powder

2 teaspoons Kosher salt

1/2 teaspoon ground black pepper

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1 - Heat olive oil in a medium pot or dutch oven over medium heat. Add onion and garlic and cook 1-2 minutes.

2 - Add green and red bell peppers, carrots, celery, and