But My Family Would Never Eat Vegan!: 125 Recipes to Win Everyone Over

Give your family a taste of the vegan life with this Mushroom-Kale Skillet Hash

Serves 4

1. Heat the olive oil in a large frying pan, preferably cast iron, over medium heat for a minute. Add the onions and sauté just until translucent.

2. Add the garlic, potatoes, mushrooms, and Old Bay and cook, stirring occasionally, until the mushrooms and potatoes are tender and the potatoes are golden, 15 to 20 minutes. If sticking occurs, add a splash of vegetable broth and lower the heat.

3. Once the veggies are tender, add the kale and cook until wilted. Add salt and pepper and remove from the heat. Serve immediately. Leftovers will keep in an airtight container in the fridge for 2 to 3 days.

Does your family demand bacon for breakfast?

Even the most fervent steak and eggs eaters at the table will devour Kristy's Tofu Rancheros, Quick & Easy Avocado Toast and Vanilla French Toast with Strawberry Sauce.

Do your kids think vegan food is weird?

You won't hear any complaints when you serve Kristy's Tempeh Nuggets, Bean & Cheese Quesadillas and Double-Double Cheeseburger. In fact, they will beg for more!

Are the holidays not the same without their favorite treats and sweets?

No one ever said a vegan diet had to be boring. The recipes in this book will help you recreate exquisite seasonal desserts including Gingerbread Cookies, Maple-Miso Tempeh Cutlets and Marbled Pumpkin Cheesecake.