Eat Green: The Best Vegan and Vegetarian Cookery Books this Christmas

The second half of Slater’s follow-up to the seminal Eat, this sumptuous volume crafts quick and easy vegetarian recipes from judiciously chosen seasonal ingredients. Lucidly written, accessibly structured and handsomely presented, Greenfeast is Slater at his culinary best.

Having re-written the rule-book for meat-free cooking, the BOSH! boys are back. Containing 140 fresh and innovative new recipes from quick suppers to feasts to impress a crowd, BISH BASH BOSH! is vegan food as you’ve never seen it before. Our exclusive edition contains six bonus recipes and eye-catching sprayed edges. It’s enough to tempt even the most hardened carnivore to eat their greens.

The king of rapid-fire online cookery returns with a plant-based spin on his delicious, hassle-free recipes. A host of vegan dishes for four, easily assembled for under a tenner, marks MOB Veggie out as a quick, accessible companion to an ethical, nutritious lifestyle.

Switching to an entirely vegan diet for just one pound may seem an unrealistic goal, but Miguel Barclay shows it is not just possible but actively desirable, crafting delicious dishes on the most miniscule of budgets. From Katsu Curry to Indian Crumpets, every one of these mouth-watering recipes is a low cost winner.

A landmark publication, Nigel Slater’s Eat has become the touchstone for his trademark style of cookery: quick recipes and easy ingredients that come from pan to plate with minimum fuss. It is food you want to eat. Now Slater returns with a two-volume vegetable-based follow-up (the second volume is published in September) that brings the Eat ethos to how we cook today.

The irrepressible Fearne Cotton brings her infectious enthusiasm to this collection of plant-based delicacies, perfect either for dedicated or social vegans. Quick, easy and nutritious, these are healthy recipes to put a smile on your face and a spring in your step.

Providing a tantalising taste of authentic India, Dan Toombs proves that vegetarian cuisine from the Indian sub-continent need not be bland and uninspired. Incorporating exciting and exotic ingredients to create unexpected and enticing combinations of flavours, The Curry Guy: Veggie reinvigorates an oft neglected area of Indian culinary prowess.

Beautifully produced and bursting with colour and vitality, Meera Sodha’s collection of vegan recipes from the East is the must have cookbook of the summer. Boasting a wide range of dishes from India to Thailand to Japan and a host of other countries, this is a celebration of Asian cuisine like no other.

The most delicious and innovative vegan Indian dishes gathered together by a renowned female Indian chef, Zaika is a beautifully presented volume packed with easy to make recipes and stunning photography and design.

Sabrina Ghayour won over a legion of fans with her dazzling collections Persiana, Feasts and Sirocco. Bazaar brings together a mouth-watering selection of meat-free meals, inspired by a carnival of colours, scents and flavours. The result is a cookbook full of recipes that look as good as they taste, perfect for entertaining with flair or brightening up a weekday dinner.

The author of Veganomicon and all-round vegan home cookery superstar, Isa Chandra Moskowitz, returns with another fun, informal guide to crafting fresh, exciting plant-based cuisine. Designed for committed vegans and curious meat-eaters alike, I Can Cook Vegan is a breezy, entertaining recipe guide from a singular chef.

The bible of vegan cookery resplendent in a gorgeous new edition, Rose Elliot’s Complete Vegan demonstrates its author’s unrivalled experience and expertise at the forefront of plant-based cuisine. Imperious, magisterial and definitive, this is one vegan cookery book that should be on any amateur chef’s bookshelves.