Review: Epic Vegan (part 1)

You know that I love insanely indulgent vegan fast food but I’m separated from awesome eateries, like Samphire in Plymouth or V Rev in Manchester, right now. I do love a good cooking project though so I got myself a copy of Dustin Harder’s Epic Vegan and got to work.

Golden brown baked potato wedges served with cheeseburgers, broccoli and aioli for dipping

The book starts with a chapter of basic recipes which are then added to and combined to make the more Epic dishes. Plenty of them stand well on their own though so if you’re in a pinch there are some simple ways to get the epic taste. One of our favourites is the Crispy Drive-Thru Potato Wedges. We had the baked version alongside some burgers for a simple meal (also we had broccoli; broccoli has vitamins)

Battered potato wedges alongside breaded ‘chicken’ and lightly wilted spinach.

The deep fried version is a little more work but the pay off is in how quick they are to cook and how delicious the batter is. Kate very quickly declared that in future all potatoes must be cooked this way. (A few days later she discovered Pesto Wedges and said the same thing about them.) That lightly spiced batter is absolutely perfect.

Puffy bread sticks topped with parmesan and served with a tomato sauce

The Cray Cray Bread is based on breadsticks you can get at chain pizza places in America. The book mentions Little Caesars but I’m sure I had some from Pizza Hut as a pre-gan teen. Anyway they’re not really a thing in the UK. They’re chewy, puffy bread sticks with garlic butter and parmesan (there’s a hemp parmesan recipe in the book but you’re also encouraged to use shop bought when you don’t fancy making everything from scratch) We had a plate between us for lunch with some tomato sauce and couldn’t help ourselves from eating the whole lot.

Golden drop biscuits on a baking tray, topped with parsley.

One of the more recent recipes we’ve tried is the Garlicky Cheddar Biscuits. These are American style biscuits and it’s suggested that you have them with sausage gravy. Now I’m not one of those English people who pretends to be shocked by the idea of biscuits with gravy but I do have texture issues and American style gravy is not something I’m able to eat. The biscuits can totally stand alone though. They’re bursting with butter, cheese and all the garlic you could want. Which, for the record, in my case is a lot.

Three glazed doughnut holes covered in glitter and a doughnut covered in glitter with blue and white snowflake sprinkles

With this doughnut I’m combining my love of junk food with my love of Disney. To celebrate Frozen 2 (a film we saw twice in the cinema) arriving on Disney+ I made a batch of the Crispy Cream Donuts and decorated them with silver glitter and snowflake sprinkles. This is the first time I’ve made traditional fried doughnuts and it was so easy. Seriously. Just follow the recipe and go from zero to doughnut master in around two hours. And most of that is waiting for the dough to rise.

A hot dog, on a bun topped with hash browns, scrambled tofu, red peppers and sriracha mayo

Based on a dish from Cycle Dogs in Seattle (I’m just going to put that on my places to visit list) this is a holy combination of breakfast and hot dogs. The eggs and hash brown recipes are from earlier in the book and both work well as a stand-alone (the hash browns especially: make an extra-large batch so you can stuff a bunch in the freezer; you won’t regret it) but if you combine brilliant sides and wrap them around a hot dog you’re going to be very happy.

I’m going to leave it there for now. There’s another six dishes from this book I want to talk about but it’s probably best to have a little break to digest. I’ll have the second half of the post up on Wednesday 8th. See you then.

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