Are you looking for a vegan cookbook to satisfy those crowds with bigger appetites? Or maybe you’re the only vegan in a household of meat-eaters, looking for recipes that will please everyone? If so, Hearty Vegan Meals for Monster Appetites is the perfect cookbook for you!
I’ll be giving away a copy of this fantastic vegan cookbook, but first I wanted to give you all a little preview of what’s inside.
Hearty Vegan Meals for Monster Appetites is filled with one vegan recipe after another that are literally for people with monster appetites. I ended up with tons of leftovers, which was absolutely fine by me! The first recipe I tried was the Lentil and Bacon Pot O’ Stew.
Ingredients:
- 1 cup uncooked green or brown lentils
- 1 ½ cups vegetable broth
- 1 tablespoon nondairy butter
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 shallot, minced
- 2 carrots, finely diced
- 2 stalks celery, finely diced
- 2 large leeks, white and light green parts, cut into 1/3 – inch chunks
- ½ teaspoon fine sea salt
- ½ teaspoon ground pepper, or to taste
- Tempeh Bacon ( I used 4 strips of Lightlife’s Fakin’ Bacon pan fried in a tiny bit of oil)
- 1/3 cup chopped fresh parsley
To make the lentils: Rinse the lentils and pick out any debris. Combine with the broth in a large pot and bring to a boil. Simmer, uncovered, and check for doneness after 20 minutes. If the lentils aren’t tender enough for your tastes, add extra liquid and cook until adequately tender.
To make the veggies: Place the butter, oil, garlic, shallot, carrots, celery, and leeks in a large pot. Cook over medium-high heat for 10 minutes, or until the flavors develop and the veggies are tender. Season with salt and pepper.
Stir the lentils into the veggies. Simmer for 5 minutes. Crumble the bacon into the stew and heat through. Sprinkle with parsley and extra pepper upon serving.
Somehow I managed to overcook the lentils and completely forgot the parsley (even though it was sitting out on my counter), and it still turned out delish. It actually filled me up so much that I could barely eat dessert – and that is quite the accomplishment for me.
The second recipe in this massive vegan cookbook I tested was the Chorizo and Potato Lasagna Bake with Smart Sausage Chorizo, and once again I had leftovers that lasted for two days after!
To see the full recipe enter below for a chance to win a copy of the book, or go out and purchase it yourself! It’s well worth it – tested and approved by yours truly. 😉
Giveaway:
What is your most filling vegan or vegetarian recipe that would appear in your own vegan cookbook? Do you have a favorite meal that you make when you’re starving or feeding both vegetarians and meat-eaters at the same time?
Leave me a comment with your satisfying veggie meals and I’ll pick one person* to receive their own copy of Hearty Vegan Meals for Monster Appetites.
Good luck!
Rachael
Lightlife Team Member
*Winner will be chosen with a random number generator
** Giveaway is CLOSED**
Thanks for all your wonderful recipe ideas, everyone! The winner is Sara – congrats! I’ll be emailing you shortly 🙂
Blog-itarian 
My most hearty recipe is also a lentil stew. I use sweet potatoes as the thickener. People usually screw up their noses and say “eww”, if I tell them that, so I don’t. The stew doesn’t taste like sweet potato, but it is so thick and hearty. On a winter evening it is perfect with a big hunk of bread on the side.
I’ve also had Sunday dinner nights and served veggie-lasagna and chicken-less pot pie to meat eaters and non-meat eaters alike. No complaints but very full bellies!!
Posted by beth anne | February 2, 2012, 3:47 pmI love my Polenta with Tomato, Pepper and Sausage Casserole. It’s stick to your ribs filling (and easy.)
http://gloskitchen.blogspot.com/2010/10/polenta-with-tomato-pepper-and-sausage.html
My husband and I are vegan — everyone else is omni —
Posted by Gloria Kersh | February 2, 2012, 3:48 pmI never go wrong with my veggie stew. I use meat crumbles and people never realize that it’s not actually meat.
Posted by Devorah | February 2, 2012, 4:02 pmMy Black Bean Soup is satisfying, with a bit of a kick! Great for warming up a cold winter day…. http://veganbuonavita.blogspot.com/2012/01/chill-chasing.html
Posted by Joanna Ossont | February 2, 2012, 4:16 pmVeggie chili made in the crockpot. Super easy and very filling.
Posted by Linda | February 2, 2012, 7:38 pmI make a Spicy Three-Bean Veggie Chili with “ground meat” crumbles that is filling (all that fiber!) and delicious too.
Posted by Lori B | February 2, 2012, 9:06 pmChickpea burgers piled high with crunchy greens, tomatoes and spicy sauce always fills me up for hours. A slice of melty vegan cheese added to it fills me up all day! 🙂
Posted by moonsword | February 3, 2012, 2:05 amI make a delicious mac and cheeze whenever we’re going to a potluck. It’s made with cashews and veggies blended for the cheeze sauce and it’s always a huge hit with omnis!
Posted by Carey Bear | February 3, 2012, 11:18 amI make a vegetarian chili filled with beans, tomatoes and either TVP or Morning Star Farms Crumbles – everyone loves it 🙂
Posted by theknittingpatcharen | February 3, 2012, 3:58 pmHave you tried Lightlife’s Smart Ground? as your crumbles in the recipe? 😉
Posted by Blogitarian | February 3, 2012, 4:01 pmI am very big in cookbooks and web sites and do not experiment with food that much. I love Isa Chandar – post punk kitchen and make almost everything from her page. I just love her vegetable stew with ground up cashew nuts and ccconut milk and it’s is so creamy! just amazing.
I then try to add my own spin to it and serve it with a nicely grilled pork tenderloin, then cut thinly and served onto for our meet eating friends!
Posted by Anna | February 3, 2012, 9:45 pmI added Happy Herbivore’s “Sweet Potato Dal” to my weekly rotation. Sweet Potatoes + Lentils + Spinach = incredibly filling and delicious! http://happyherbivore.com/2011/11/cookbook-countdown-sweet-potato-dal/
Posted by Diana @ VeggieNextDoor | February 4, 2012, 1:10 pmQuinoa with roasted veggies, chickpeas & toasted nuts is my go-to hearty recipe. I make a pot of it at least once a week, and top with olive oil and sea salt.
Posted by Mary Horowitz | February 5, 2012, 3:13 amI make a mean lentil soup too that is very tasty and satisfying! Mastered it by making it over and over in my college days 🙂
Posted by Cat | February 5, 2012, 4:46 amI love making Thai green curry tofu and vegetables. A real crowd pleaser!
Posted by Sonia | February 6, 2012, 10:04 amSloppy Joes on Ezekiel Wraps ~ comfort food !!
Posted by Donna | February 6, 2012, 10:19 amMy go-to filling meal is homemade Spanish Rice with brown rice, black beans, tofu, corn, tomatoes, garlic, onion, cumin, and paprika. Top it off with a little salsa and hot sauce- delish!!
Posted by Sara | February 6, 2012, 10:28 amMy favorite is spaghetti! Not very original, but it does the trick!!!
Posted by Melissa Cadle | February 6, 2012, 10:35 amChickpea “tuna” salad on a flatbread with spinach, kale, salsa. YUMMO!
Posted by Kristin | February 6, 2012, 10:52 amveggie lasagna has been a big crowd pleaser in our house
Posted by Brian | February 6, 2012, 2:14 pmEither spaghetti with homemade vegan meatballs, or chili with a bunch of toppings.
Posted by Susan Mercy | February 6, 2012, 3:21 pmIt has to be Eggplant Parmesan. All my daughters love it!
Posted by Catrina | February 6, 2012, 3:23 pmWhen I’m very hungry I make myself this quick but very satisfying meal. Mashed potatoes topped with vegan sausage casserole cooked with mushrooms, leeks and tomatoes. Warms me up on a cold winter’s evening.
Posted by Dee | February 6, 2012, 5:41 pmJust last night I made Sweet Potato Shepherd’s Pie with turnips, carrots, parsnips and daikon. It kept me filled up all the way to bedtime. http://just-veggin.blogspot.com/2012/02/sweet-potato-shepherds-pie.html
Posted by Daniela | February 7, 2012, 10:46 amMy go-to filling vegan meal is a roasted veggie vegan lasagna with ricotta “cheese”
Posted by Sara P. | February 7, 2012, 10:54 amMy most filling dish is probably a recipe I came up with for a vegan Tunisian stew. It has tons of veggies, chickpeas, and a spicy broth. You can serve it over couscous, quinoa, or rice for a bit more stick to your bones goodness.
Posted by Jody W. | February 7, 2012, 11:39 amMine would have to be my chilli recipe that I have. I add a lot of veggies to it a long with beans. I add corn, green and red peppers, mushrooms, onions and a ton of garlic and also some veggie meat.
Posted by Shannon Kowalson | February 8, 2012, 3:46 amI make a mean Thanksgiving Torte, I got the recipe from Zel Allen’s cookbook The Nut Gourmet: Nourishing Nuts for Every Occasion…walnuts, pecans, portbellos…very filling!
Posted by Robin | February 8, 2012, 4:38 pmI love to serve chilli. Most meat eaters don’t even know it’s missing and with lots of good herbs and spices it’s a hit every time.
Posted by Lena DAvis | February 8, 2012, 11:35 pm