Vegan in 15
Kate Ford

People who eat only plant-based food often find themselves rebutting unfounded criticisms of their diet. They are told by well-meaning family and friends that they can’t possibly obtain sufficient protein, iron or calcium from vegan food – all of which is untrue, as any competent nutritionist will attest.

But there is one counterclaim that some vegans make that is also misleading, which is that switching to a vegan diet is easy. It’s not. There is a steep learning curve, as there is with any new skill you want to acquire. This book, however, will speed up the process. The recipes that I tried are tasty and easy to prepare – even if they did take me at least twice as long as the hyperbolic 15 minutes promised in the title. Nevertheless they are perfect for when you get home after a day at work and don’t want to have to spend ages slaving away before you can start gobbling.

You’ll also find tips for substitutes for egg, cheese and cream, and there is a checklist of vegan staples – such as chickpea flour and dairy-free milk – that will ensure you have everything you need at hand. The author also points you to Veganuary, a fantastic charity whose website is filled with even more recipes and loads of information to help anyone who is curious about eating more plant-based food.

Reviewed by Tim Graham