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Join us in this exciting Plant-Based with Jeremy episode where Jeremy cooks up a feast from Nisha Vora’s latest cookbook, Big Vegan Flavor! Get a detailed review of seven delicious plant-based recipes, including Creamy Baked Wild Rice with Carrots, Scrambled Shakshuka, Vietnamese Rice Noodle Bowls with Crispy Tofu & Mushrooms, Baingan Bharta, and Saucy Black Beans in Sofrito. Stick around for dessert as Jeremy makes a Chai-Spiced Custard Tart with Mango and a decadent Fudgy Skillet Brownie. Whether you’re looking for new vegan meal ideas or curious about Nisha Vora’s recipes, this review has it all! Don’t miss the family’s honest taste test and see which plant-based dish becomes a new favorite. Perfect for anyone interested in plant-based cooking, vegan meals, or looking to try new recipes from a popular vegan cookbook.
CHAPTERS
00:00 – Introduction
01:18 – Initial Thoughts on Big Vegan Flavor
03:15 – How our tier system works
04:51 – Creamy Baked Wild Rice with Carrots
08:55 – Scrambled Shakshuka
14:29 – CaseKoo review
17:29 – Vietnamese Rice Noodle Bowls with Crispy Tofu & Mushrooms
23:26 – Chai-Spiced Custard Tart with Mango
29:52 – Saucy Black Beans in Sofrito
33:50 – Baingan Bharta
38:48 – Fudgy Skillet Brownie
43:28 – Final Thoughts on Big Vegan Flavor
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NOTE: I am not a doctor, dietitian or nutrition expert. The information provided is not intended to be a substitute for professional medical advice or treatment. Please consult with your doctor before changing your diet.
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