Passionate vegan cook and writer Katy Beskow is out to prove that vegan cooking can be quick, simple and tasty – without breaking your budget.
As a student in London with limited resources, the writer of 15 Minute Vegan embarked on a vegan adventure, shopping locally and experimenting with flavours and textures to create delicious dishes that didn't leave her struggling to pay her rent.
Katy's new book, 15 Minute Vegan On A Budget, includes 100 tasty recipes – perfect if you're keen to expand your repertoire or looking to liven up the last week of Veganuary.
Click through for three of our favourites, from a classic breakfast rosti to Korean-style bibimbap bowls and fluffy, three-ingredient banana pancakes.
Breakfast Rosti
I love serving these golden potato and spinach rosti for brunch, with herby mushrooms and tomatoes spooned over the top.
Serves 2
Ingredients
2 large baking potatoes, thoroughly washed
2 handfuls of spinach leaves
Pinch of nutmeg
Generous pinch of sea salt and black pepper
4 tbsp sunflower oil
8 closed-cup mushrooms, roughly sliced
5 cherry tomatoes, halved
1/2 tsp dried oregano
Instructions
1. There is no need to peel the potatoes as the skins add extra flavour to the rosti.
2. Grate the potatoes onto a clean, dry tea towel, then squeeze out as much moisture as possible.
3. Put the dry, grated potato into a bowl, then mix in the spinach leaves and nutmeg.
4. Season with sea salt and black pepper.
5. Heat three tablespoons of the oil in a large frying pan over a high heat. Squeeze the grated potato together, shaping it into two dense masses.
6. Carefully place into the hot frying pan and flatten with a spatula.
7. Fry for 5 minutes until golden, then flip and fry for 5 minutes on the other side.
8. In the meantime, heat the remaining tablespoon of oil in a separate frying pan over a medium heat and cook the mushrooms, cherry tomatoes, and oregano for 5–6 minutes until softened.
9. Carefully remove the rosti from the pan and place on serving plates. Spoon over the herby mushrooms and tomatoes. Serve hot.
Photographed by Dan Jones
Korean-Style Bibimbap Bowls
Eat through the mountain of hot, sweet vegetables to a base of crisp, fried rice. Cooked, leftover basmati rice works best in this recipe, as it is fragrant and naturally starchy.
Serves 2
Ingredients
3 tbsp sunflower oil
6 tbsp cooked or leftover basmati rice
10 button mushrooms, brushed clean
4 radishes, finely sliced
1 carrot, peeled and very finely sliced
1 small courgette, very finely sliced
2 tbsp frozen or fresh podded edamame beans
Handful of spinach leaves
1 tbsp dark soy sauce
1/2 tsp soft brown sugar
1 red chilli, deseeded and finely sliced
1 spring onion, finely sliced
1 tbsp sesame seeds
Instructions
1. There’s no need to purchase pricey pre-cooked rice; simply simmer basmati rice for 12 minutes, drain, then allow to cool completely before using in this recipe.
2. Heat two tablespoons of the oil in a medium-sized frying pan over a medium–high heat, then add the cooked rice, pushing it down flat to form a level rice cake.
3. Cook for 5 minutes until the base of the rice becomes crisp, then remove and separate into two bowls.
4. Heat the remaining tablespoon of oil in a large wok over a high heat and stir-fry the mushrooms, radishes, carrot, courgette, edamame beans, and spinach leaves for 2–3 minutes.
5. Spoon in the soy sauce and brown sugar, then stir-fry for a further 2 minutes.
6. Spoon the vegetables over the rice, then scatter with the chilli, spring onion, and sesame seeds.
Photographed by Dan Jones
Three-Ingredient Banana Pancakes
These fluffy pancakes are my favourite way to start the day. The riper the banana, the sweeter the pancakes, so use up that banana you’re ready to throw away. Serve with toasted pecan nuts, vegan yoghurt and maple syrup if you happen to have some. Maple syrup can be expensive, however you can buy premium grade maple syrup from low-price supermarkets. It lasts for ages. If it is out of your price range, drizzle with golden syrup, or substitute for puréed seasonal soft fruits.
Makes about 9 small pancakes
Ingredients
1 tbsp sunflower oil, for frying
1 medium ripe banana, peeled
100g rolled oats
300ml sweetened soya milk
Instructions
1. These pancakes work well with any type of non-dairy milk you have available. For a nuttier flavour, try almond milk.
2. Heat the oil in a frying pan over a low–medium heat while you prepare the pancake batter.
3. Throw the banana, oats, and soya milk into a jug blender, or add the ingredients to a bowl and use a hand blender to blitz to a semi-smooth batter.
4. Add tablespoon-sized amounts of the batter to the hot pan, cook for 2 minutes until golden, then flip and cook the other side for a further 2 minutes. Serve hot.
Photographed by Dan Jones
15 Minute Vegan On A Budget by Katy Beskow, published by Quadrille, available on Amazon.
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