Published by PETA.

Mastering the Art of Vegan CookingAnnie and Dan Shannon, authors of Betty Goes Vegan, are back with a brand-new cookbook, Mastering the Art of Vegan Cooking

Both vegans and omnivores alike will love the tasty dishes in the Shannons’ new cookbook. Check out two of our favorite recipes below, and be sure to purchase the book today to see the rest and to bolster your collection of delicious vegan recipes.

Tuesday Night Dinner

Vegan

Tuesday Night Dinner

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Ingredients

  • 1 1-lb. pkg. whole-wheat penne
  • 2 Tbsp. olive oil
  • 1 cup vegan Italian sausage, defrosted and diced (we recommend using Upton’s Naturals Italian Seitan, Tofurkey Italian Sausage, or Field Roast Italian sausages)
  • 5 whole Campari or Roma tomatoes, cut in half
  • 5 white or baby portobello mushrooms, cut in half
  • 1 cup chopped raw spinach leaves
  • 2 cloves garlic, minced
  • 1/2 cup red wine
  • 1 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/4 cup fresh basil leaves
  • 2 tsp. oregano
  • 1 tsp. Italian seasoning
  • 1/4 tsp. red pepper flakes
  • Vegan Parmesan or nutritional yeast, for garnish

Instructions

      • Prepare the pasta according to the package instructions.
      • While pasta is cooking, heat the olive oil in your deepest saucepan, skillet, or Dutch oven over medium heat. Once the oil is hot, toss in the vegan Italian sausage and cook, flipping occasionally, until slightly browned. Then, add all the remaining ingredients except the vegan Parmesan and cook, mixing gently without squishing your tomatoes. Once the spinach and basil begin to wilt, toss in 1/3 cup of the cooked and drained pasta and mix. Add another 1/3 cup pasta and mix. Continue until all the pasta has been added and mixed.
      • You’ll know dinner is ready when the tomatoes are tender, the greens are wilted, and the pasta is coated.
      • Serve hot with some vegan Parmesan on top.

Adapted from the book Mastering the Art of Vegan Cooking by Annie and Dan Shannon. © 2015 by Annie and Dan Shannon. Reprinted by permission of Grand Central Life & Style. All rights reserved.

Rated 2.5/5 based on 12 reviews

Cinnamon Peach Skillet Rolls with Peach Glaze

Vegan

Cinnamon Peach Skillet Rolls with Peach Glaze

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Ingredients

  • 1 cup warm water
  • 1 packet dry active yeast
  • 4 Tbsp.  sugar
  • 2 cups all-purpose flour, plus more for flouring surfaces
  • 2 cups whole-wheat flour
  • 1 1/2 tsp.  sea salt
  • 1/2 cup  olive oil
  • 1 Tbsp.  applesauce
  • 1 tsp.  ground flaxseed
  • 1 tsp.  vanilla
  • Coconut oil, for greasing
  • 1/2 cup vegan margarine, melted
  • 1 cup brown sugar
  • 1 Tbsp cinnamon
  • 1 1/2 cups  frozen peaches, defrosted
  • 1/2 cup  peach juice from the frozen peaches
  • 2 cups  powdered sugar

Instructions

  • Whisk together the water, yeast, and 2 tablespoonfuls of the sugar in a small bowl. Let sit for 5 minutes.
  • In a large bowl, combine the flours, salt, olive oil, applesauce, flaxseed, and vanilla with an electric handheld mixer using bread hooks. Pour the yeast into the flour mixture and blend until smooth. Use a spatula to scrape the sides and incorporate all the dry ingredients. Cover and let rise in a warm spot for 1 hour.
  • Grease a cast-iron skillet with coconut oil.
  • Roll out the dough on a floured surface into a 10-inch-by-18-inch rectangle. Brush with the melted vegan margarine and sprinkle with the brown sugar and cinnamon. Place the peach slices in a single layer over the dough. Roll the dough into a tube and cut into 1 1/2–inch slices using a knife with a serrated blade or a cheese wire. Gently tuck the loose end under the roll. Place all the slices into the skillet so they are touching. Roll any leftover dough into little balls that you can tuck into any open spots between the rolls.
  • Bake for 30 to 45 minutes, or until the rolls are golden brown.
  • While the rolls are baking, whisk together the peach juice and powdered sugar until smooth.
  • Let the rolls cool for 15 minutes, then drizzle with the peach glaze. Let cool for another 5 minutes. Serve warm.

Warning/promise: These are sticky.

Adapted from the book Mastering the Art of Vegan Cooking by Annie and Dan Shannon. © 2015 by Annie and Dan Shannon. Reprinted by permission of Grand Central Life & Style. All rights reserved.

Rated 3.6/5 based on 14 reviews

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