Make It Plant-Based! Southern: 50+ Recipes for Vegan Biscuits, Casseroles, Soups, Stews, and Sweets [Hardcover]

Discover the deliciousness of vegan versions of favorite Southern foods—part of Workman’s new series of passionate plant-based cookbooks. 

Whether new to the world of plant-based cooking or already acquainted and looking for easy vegan versions of beloved dishes,Make It Plant-Based! Southernshows how easy it is to make plants the star of the plate. Using store-bought pantry staples, fresh vegetables and fruit, and meat-free and dairy-free alternatives, it’s simple to make richly flavored dishes such as: 

*Mushroom and Potato Pot Pie Casserole
*Smashed Okra Fries
*Cracker-crusted Mac and Cheese
*Silky Dark Chocolate Cream Pie
And much more!

The book includes breakfast, starters, mains, soups, desserts, and condiments to suit every taste and occasion from Green Tomato and Honeydew Salad to Very Good Gravy.  

Part of an exciting series includingMake It Plant-Based! Indian,Make It Plant-Based! Mexican, andMake It Plant-Based! Filipino, these colorfully packaged volumes highlight the wide possibilities available to home cooks to let them know it’s easier than ever to Make It Plant-Based!  Mehreen Karimis a Brooklyn-based freelance recipe developer, writer, and pop-up chef. Her culinary style is best known for inspiring home cooks like herself to take risks in the kitchen, and she was recently named to the Future of Food 50 list byCherry Bombemagazine. Mehreen was born and raised in the South, and her cooking often reflects her diverse food memories and the experiences that shaped her upbringing. While residing in New York, she continues to garner buzz around Southern cooking, as her Southern-inspired pop-up dinners sell out within minutes. When Mehreen isn’t planning a menu for her next pop-up, she’s writing articles or recipes for food media outlets likeBon Appétit,Food52,Eater