Chantal Symons

Aug 18, 2024 | vegnews.com | Rebecca Seal |Chantal Symons |John Vincent

VegNewsRecipesThese crispy, buttery, fried avocado wedges from the Leon Fast Vegan cookbook, don’t just work in tacos—use them as a stepped-up topping on nachos, served with vegan queso for dipping, or baked on top of a pizza.

Aug 17, 2024 | vegnews.com | Rebecca Seal |Chantal Symons |John Vincent

VegNewsRecipesServe slices of this springy cake from the Leon Fast Vegan cookbook with mugs of warming chai to complement the spices of this cake that’s sure to become a quick favorite.

Aug 6, 2024 | vegnews.com | Rebecca Seal |Chantal Symons |John Vincent

VegNewsRecipesYou can make this poppable snack from the Leon Fast Vegan cookbook addictively sweet and spicy by adding hot sauce or hot smoked paprika to the maple mixture. What you need:2 tablespoons canola oil, divided⅓ cup popping corn 6 tablespoons maple syrup1 tablespoon vegan butter2 teaspoons white miso paste⅛ teaspoon sea saltWhat you do:In a large saucepan, add 1 tablespoon oil and corn, and toss until each kernel is coated in oil.

Aug 6, 2024 | vegnews.com | Rebecca Seal |Chantal Symons |John Vincent

VegNewsRecipesDouble or triple this creamy liqueur from the Leon Fast Vegan cookbook and store it in the refrigerator for up to three days. Swap in bourbon for whiskey for a tasteful twist.

Jul 21, 2024 | vegnews.com | Rebecca Seal |Chantal Symons |John Vincent

VegNewsRecipesWant an added layer of indulgence and carby goodness? Stuff these golden-brown fried risotto balls from the Leon Fast Vegan cookbook with vegan mozzarella. What you need:4 cups vegetable oil, for frying¾ cup all-purpose flour½ teaspoon salt¼ teaspoon black pepper6 tablespoons unsweetened vegan milk1½ cups bread crumbs1¼ pounds cooked vegan risotto, chilled4 lemon wedges, to serveWhat you do:In a large heavy saucepan over medium heat, warm oil until it reaches 350 degrees.