Originally published as Short-Cut Vegetarian. The classic vegetarian cookbook now with a new title to reflect its true vegan content.

Over the past decade millions of health-minded Americans have begun exploring the vegan lifestyle. But good eating doesn’t have to be time-consuming. Short-Cut Vegan shows how to prepare dishes full of amazing flavor and great nutrition without spending hours in the kitchen.

Here are 100 amazingly quick, full-flavored recipes, like Orange-Scented Lentil Ragout and Thai-Inspired Red Bean Stew. Lorna Sass shows how sheer culinary magic can be created from a pantry stocked with carefully selected prepared and instant foods, including homemade curry powder, roasted red peppers, spicy salsas, mustard sauces, and roasted garlic oil. And she teaches home cooks how a splash of orange juice, a touch of cinnamon, and a few sliced leeks can transform handy frozen spinach and lentils into an exotic, tasty dish sure to satisfy the most sophisticated palate--in only minutes. In addition, she offers time-saving principles to help anyone adapt the recipes and learn to whip up their own inspired creations.