Following limited-edition dishes with Leon, its retail debut in Tesco and co-branded meal kits with vegan cooking duo Bosh, plant-based meal kit brand Grubby has published its first cookbook, Grubby Recipes (Ebury Press, £20).
Its release during Veganuary is not coincidental: in the introduction, founder Martin Holden-White addresses some misconceptions about plant-based cooking and its flavours. “The only thing that will taste like cardboard is the book”, he says of the 60 tasty recipes.
Those recipes rely on well-known heroes of plant-based cuisine: cashews are used for adding crunch and to make dairy-free bechamel, oyster mushrooms are in every other dish, and crispy tofu dominates the burger category.
But the book – which follows “countless requests from our customers over the years”, says Holden-White – shows there’s more than one way to skin a cat. From the “shepherdless” pie to the gochujang mac & ‘cheese’, dishes are creative and playful without ever seeming daunting to the home cook.
Grubby Recipes is well suited to those making their first foray into plant-based – or simply trying to reduce their meat intake. It even includes guides to setting up a plant-based kitchen, understanding essential ingredients, and mastering sauces and pastes.
And, pleasingly, the book divides the recipes into three categories, to satisfy “whatever mood you’re in”. So, whether it’s ‘comfort food’, ‘healthy eats’ or ‘fakeaway treats’, Grubby’s cookbook is there to provide the proudly plant-based solution.
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