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This is vegan food as you’ve never seen it before: always indulgent, never pious. Including gooey cakes, deep-fried everything, delicious sauces and salty snacks, this book is full of the drool-worthy gourmet vegan comfort food you crave from Lauren Toyota, the chef behind the YouTube channel hot for food.

about the author

Lauren Toyota is a former MTV Canada host and a Youtube sensation. Her channel and blog, Hot For Food, attract a wide and engaged audience of young people curious about how to make vegan food fast and fun. She lives in Toronto, Canada.

hey hot for food fam!

Can you believe you’re holding my first cookbook?
I can barely believe it either.

For those of you new to the hot for food fam, I’m Lauren Toyota and I created hot for food a number of years ago just for fun. I didn’t understand blogging, I was sceptical about the YouTube platform, and I wasn’t even vegan when it all began! But now here I am with a cookbook full of hot vegan recipes and a YouTube channel with devout obsessive foodies following along every week, and I’m totally happier living this vegan life!

The original blog entries and awful WordPress template from the first incarnation of hotforfoodblog.com circa 2010 are long gone, thank god! But the passion I have for vegan food hasn’t changed and has only gotten bigger since then.

After nearly a decade hosting television, I took a leap and decided to make hot for food my career in 2014. At the time I was dating John Diemer and together we were cooking up all kinds of vegan love! He was curious as to how we could make all of his favourite meaty, cheesy meals with plants, and before long he was hooked on the lifestyle. That sparked a new vision of what hot for food could be – something fun, real and comforting. We had all these ideas on how to grow the brand and get more people making vegan food (that wasn’t boring). That’s where producing videos came into play, and we launched a YouTube channel. Prior to 2015 we had never picked up a DSLR camera. I learned how to take pretty good food photos, and he started playing around with the video settings. One day we just made a recipe video, and the rest is history!

Making a cookbook wasn’t something I had on my bucket list, honestly. Circa 2015 I even claimed in one of my YouTube Q&As that I probably, most definitely, would not ever make a hot for food cookbook. Well aren’t I embarrassed! But I gotta give it up to the universe for throwing this opportunity my way. It knew something I didn’t. I needed to make this cookbook, not just for me, but for you! It was something y’all kept asking me about and I could never let you down. Thanks for the nudge – I’m so thrilled to share this book with you.

What you’ve got in your paws is a shiny printed version of some of hot for food’s most popular recipes and more than eighty more brand spankin’ new ideas that will not appear anywhere else. The photos are all new too. My resistance to creating all this was just a big ol’ bunch of fear, and believe me, that fear kept rearing its ugly head during the entire process of birthing this thing. But great challenge brings even greater reward. I guess the task of creating a book was so much more pressure for me than delivering YouTube videos every week. Prior to this career path I spent nearly a decade hosting and producing television, so I’m comfortable being on camera and editing video, but I certainly hadn’t wrapped my head around publishing a book. A book is permanent, it lives on forever, and I can never go back and edit something. I’m also asking people to pay for it. I’ve been fortunate enough to give you all the recipes and content for free up until now! So I think that all got to my nerves. A few panic attacks and lots of hours of meditation later, it all came together. This truly has been one of the most rewarding, eye-opening and biggest learning experiences of my life. For that I’m beyond grateful!

I honestly don’t remember when, why or how I came up with the name hot for food. But I feel like it’s how I’ve always felt. You too, I bet!

My entire day revolves around food! During breakfast I’m thinking about dinner. During dinner I’m thinking about what I’m going to make on the weekend. The only way to find solace is to manifest these thoughts as delicious recipes! If I’m taking a trip, it most definitely focuses around trying to stuff as many restaurant adventures as I can into whatever time we’ve got. Once I almost missed a flight home from Hawaii because I went hunting for vegan chicken wings in Waikiki! Ummm, totally worth it! They’re at Downbeat Diner & Lounge by the way.

Because I can’t stomach food any other way! But it took me a long time to realize this. I spent my teenage years as a vegetarian and my college years in a constant dilemma over whether I should go back to being vegetarian or not. Bottom line: I just felt sick and guilty every time I ate meat, dairy or eggs, but my love of food and stubborn attitude about not wanting to be a bother at the dinner table kept me stuck to old habits. Finally, in 2009 I couldn’t take the stomach pains and emergency bathroom breaks any longer. I had also just watched the documentary Food Inc. and that led me down a path of ferocious learning. That research helped me decide once and for all that I needed to go vegan. I started blogging my transition on hotforfoodblog.com, and by 1 January, 2010, I would no longer eat animals or animal by-products. My only regret is not doing it sooner!

Also eating animals is just weird to me. We’re socially conditioned to do it and have done so throughout history. But we don’t have to do it, especially in this day and age.

I’ve always had a strong love for animals, and something always resonated deep inside me that didn’t feel right when I ate meat. Plus now the issue of what to eat is so much bigger and more confusing than any of us can even grasp. Do I really need to tell you that animal agriculture is the leading cause of climate change? Our food choices matter, and whether you eat vegan all the time or most of the time, or even just occasionally, it’s a step in a good direction for all of us on Earth. So that’s that.

I want you to devour this cookbook the same way you binge-watch your favourite shows: ferociously! My mission from the start has been to show the world how good vegan food is and how easy it is to indulge in all your favourite foods without feeling guilty.

I know a lot of rumours are going round that vegans can’t eat deep-fried food, ice their cakes with sugary buttercream or consume fat and salt. Who would want to hang out with someone like that? Not me. I’m of the belief that as long as it’s free of animal-based ingredients it’s A-OK to eat it! So that includes things like gooey cakes, fried everything and salty snacks. My motto is maintain a balance of foods I should eat with foods I want to eat, and make these two things one in the same whenever possible.

Right now there are enough vegan cookbooks with healthful grain bowls, raw granola bars and sugar-free cookies. We don’t need another one. So it’s time someone broke the rules! You want french fries for dinner? Duh! Who doesn’t? And you should be able to eat them without judgement. Besides, if it’s the recipe for Loaded Fries Supreme with The Nacho Cheese made from carrots and potatoes… well that’s practically a salad anyway!

Needless to say, this book isn’t meant to be a meal-planning guide or an example of how to eat a balanced vegan diet. You can find that kind of stuff with a Google search. Within these pages are recipes for indulgent, delectable, gourmet vegan comfort foods that you crave. Foods that the majority think someone who’s vegan couldn’t eat. So to all the omnivores out there… anything you can eat, I can eat better AND vegan. I’m in the business of making food porn. Tasty, drool-worthy vegan creations that mimic the flavours, textures and feeling of dishes traditionally made with animal-based ingredients. Your other vegan books are just a tease; this is the real deal.

Whether you want to take your vegan diet to places you never thought were possible or you’re an omnivore looking to broaden your horizons in the kitchen, this book is totally worth devouring. I aim to inspire you to cook, love eating and feel great while doing it. Check out the collection of Badass Brunches, Oodles of Noodles and Finger Foods to get the ball rolling. Then graduate to The Main Event and Sweet Things to impress your family and friends. For simple, easy meals and sides, turn to Hearty Soups, Stacked Sandwiches and Veggie Sides & Big Salads. There you go… every dish you need to love going vegan (or vegan-ish) and an arsenal of recipes that’ll convince vegan naysayers that plant based IS the future of food.

The pictures alone will have you panting, but there are also detailed instructions for every recipe plus some visual step-by-steps for some of the more labour-intensive creations I want you to master. Read every word and be on the lookout for hot tips with simple ideas on transforming meals or recipe components into new things. That way you can reimagine this food again and again and nothing goes to waste! You’ll start to love and appreciate leftovers like never before.

When it comes to deep-frying, just call me queen. JK! But I seriously know how to deep fry like a boss and it’s something I used to be terrified of too! You’ll notice a few deep-fried dishes in this book and you need not be afraid. I recently invested in a deep-fryer, which keeps things a little less messy, but it’s totally not necessary. All you need is a wide heavy-based pot and a clip-on thermometer to monitor the right temperature range noted in the recipes. Use a neutral vegetable oil like sunflower or rapeseed and as long as your oil is hot enough then the water in the food will boil, evaporate and prevent oil from seeping in and sogging up your food. When you do this enough you’ll notice nearly the same amount of oil you put in the pot will be left afterward so you’re not ingesting a vat of oil! And yes, you can reuse it about six times. You need to cool it completely, then strain it into a glass jar or empty container. You’ll always need about 5cm/2 inches of oil in the frying vessel unless you’re using a deep-fryer – then it often requires more. This is why I’ve noted a range or approximately the amount of oil required for frying the recipes. It will vary slightly depending on the vessel. In the case of a shallow-fry, you’ll use a lot less oil and you can use a cast-iron frying pan or heavy flat-bottomed pan, as is the case with the Spicy Black Bean Taquitos or Crispy Crabless Cakes. These are more delicate morsels, so placing them flat into less oil to fry them and flipping them halfway through will ensure a perfect result and nothing should fall apart. After a couple times you’ll get the hang of deep-frying and then you might get obsessed with it and have visions of opening your own food truck!

A reminder: These recipes have been tested only the way you see them written. If you’re used to substituting ingredients and are familiar with the way other flours, oils, sugars, etc., perform, then go ahead and do your thing.. but I can’t promise perfect results. That’s just how a cookbook works. There are many, many ways to make the same thing, but since these are my recipes I’ve made them the way I like food to taste with ingredients I like using.

what you need

Part of cooking well and having fun while doing it is having all the right kitchen tools on hand. It’s taken me two years to accumulate pretty much everything I need, but it makes my life way less frustrating. Here’s a list of the basic equipment beyond pots and pans that you’ll need to use for recipes in this book.

• An OVEN THERMOMETER is a small device you put in your oven to show you the exact temperature. MOST ovens are not the temperature they say they are, and a thermometer can save you a lot of frustration.

• A DEEP-FRYING THERMOMETER is imperative for deep-frying like a pro! I specify frying temperatures and ranges, so you’ll need this tool. Guessing what’s going on with hot oil is dangerous territory!

• A SLOTTED SPOON will help remove fried stuff with ease and will allow excess oil to drip off before removing the item from the pot.

• A HIGH-POWERED BLENDER is my true love. SOMETIMES a regular blender can work too but no guarantees!

• A FOOD PROCESSOR is my other love, but SOMETIMES you can do the same thing by hand.

• A HAND MIXER WITH BEATERS is a cheap and useful investment that will come in handy for making whipped cream and beating butter for baking. SOME people have fancy stand mixers. Good for you!

• AN IMMERSION BLENDER isn’t necessary but is very handy for blending up soup directly in the pot and for making quick vegan mayo. It’s also fairly inexpensive.

• A WAFFLE IRON is fun, but you only need it if you want to make waffles really bad!

• NON-STICK BAKING PAPER is my go-to for ensuring things don’t stick while baking, but it also helps crisp up certain things (like breaded cauliflower) where I find silicone mats don’t. Plus paper looks good in food styling and photography, which is why I always have it on hand.

• WIRE RACKS are really handy for properly cooling your baked goods and deep-fried stuff.

• SPATULAS (of various sizes) are so handy! They help mix doughs, cake mixes and lift delicate baked goods. Use them to scrape every last drop out of pots, bowls and your blender. Spoons are for fools! Heat-resistant silicone ones are my spatula of choice.

Recipe List

Starting a vegan cookbook with a spread dedicated to plant-based bacon … that’s my style. But seriously, the foodie obsession with actual bacon is annoying. There, I said it. Get with the times.

The future of bacon is before you … a tangy, sweet and smoky marinade to drown endless options in. Then you can bake or fry up a ton of ‘bacon-like’ crispy stuff for any dish you’re craving. These recipes make decent-sized batches so you’ll have leftovers and in many cases enough for multiple recipes in the book. The marinade below is the base ingredient, followed by some of my favourite options.

bacon marinade

4 tablespoons low-salt

tamari or soy sauce

2 tablespoons maple syrup

1 tablespoon liquid smoke

1 teaspoon smoked paprika

Combine all of the marinade ingredients together in a bowl or wide dish with a whisk or fork.

coconut bacon

150 g/5⅟2 oz large flaked unsweetened coconut

Bacon Marinade

Preheat the oven to 180°C/350°F/Gas Mark 4.

Stir the flakes into the marinade and coat well. There shouldn’t be any marinade pooling at the bottom of the bowl, as the flakes will soak it up.

Line a baking sheet with non-stick baking paper. Spread out the coconut flakes in an even layer.

Bake for 20 – 25 minutes, tossing every 5 minutes to prevent burning. When the coconut is a uniform, deep brown colour, remove the baking sheet from the oven and transfer the bacon to a plate or another baking sheet so it doesn’t continue to cook. Allow it to cool completely before storing in an airtight container. The bacon will last 2 months if stored in a cool, dry place, but it never lasts that long in my house.

almond bacon

240 g/8½ oz flaked almonds

Bacon Marinade

Preheat the oven to 180°C/350°F/Gas Mark 4.

Stir the flaked almonds into the marinade and coat well.

Line a baking sheet with non-stick baking paper. Scoop out the almonds from the marinade with a slotted spoon and spread in an even layer on the baking sheet. Reserve the excess marinade for brushing during bake time.

Bake for 25 – 35 minutes, tossing every 10 – 15 minutes to prevent burning. Watch closely as your oven temperature and bake times may vary. If the almonds are not darkening, you can brush on extra marinade halfway through baking. When the almonds are crispy, dark brown and slightly sticky, remove the baking sheet from the oven and place on a wire rack to cool. The almonds may stick together, but once they’re cooled and dry you can break them up with a sharp knife and store in an airtight container. The bacon will last 2 months if stored in a cool, dry place, but it never lasts that long in my house.

tofu bacon crumbles or slices

1 (about 390 g/14 oz) block firm or extra-firm tofu

Bacon Marinade

Preheat the oven to 220°C/425°F/Gas Mark 7.

Depending on the use for the tofu bacon, either crumble it into small pieces or thinly slice it along the short side. Marinate the tofu for 15 minutes.

Line a baking sheet with non-stick baking paper and either spread the crumbles in an even layer or lay out the slices spaced slightly apart. The tofu crumbles will have absorbed most of the marinade. For the slices you can reserve any excess marinade to brush on halfway through the bake time.

Bake for 25 – 30 minutes, flipping the tofu halfway through the bake time and brushing the slices on both sides with excess marinade. The tofu should be much darker when it’s done. It might not be crispy right out of the oven, but it will get firmer as it cools.

Store in an airtight container in the fridge, and use immediately for a recipe or consume within 10 days.

mushroom bacon

1 tablespoon vegetable oil

Bacon Marinade

115 g/4 oz shiitake mushroom caps (about 6 large caps), thinly sliced or 2 large portobello mushrooms, thinly sliced

Preheat the oven to 180°C/350°F/Gas Mark 4.

Add the vegetable oil to the marinade and combine well.

Marinate the mushrooms for 15 minutes.

Line a baking sheet with non-stick baking paper. Lay out the mushroom slices spaced slightly apart from each other. Reserve the excess marinade for brushing during bake time.

Bake for 25 – 30 minutes, flipping the slices and brushing with excess marinade halfway through the bake time. At the halfway mark, you may notice that any smaller pieces of shiitake mushrooms are already pretty crisp. Remove these pieces and place aside until the remainder is finished.

When the bacon is crisp and slightly sticky, remove from the oven and transfer to a plate or another sheet to cool completely. Store in an airtight container in the fridge, and either use immediately for a recipe or consume within 7 days.

cassava bacon

1 cassava/Yuca root

Bacon Marinade

1 – 2 tablespoons vegetable oil, for frying

Peel the tough brown waxy skin from the cassava and discard. Your cassava root should be firm and white, not grey or mushy. That is a sign of spoilage.

Using the peeler or a mandolin, shave off thin strips of cassava about 3 cm/1¼ inches wide to resemble strip bacon.

Marinate the strips for 15 minutes.

Heat a non-stick pan over a medium-low heat with a small amount of oil. When the pan is hot, place 4 or 5 strips into the pan. Cook for 3 – 4 minutes on the first side and 2 – 3 minutes after flipped. You may need to lower the heat so the pan doesn’t get too hot and burn the bacon. Once or twice while frying a batch, add a little bit of the excess marinade to help caramelize the bacon. Also add more oil to the pan before frying each batch.

Remove the fried strips from the pan and set on a plate. Placing the strips on kitchen paper isn’t advised, as they will stick.

The bacon lasts up to 2 weeks stored in an airtight container at room temperature or in the fridge. Warm up leftover strips in the oven or in a pan on the hob before serving with recipes.

the big brekky

This is my go-to breakfast option every weekend. It’s perfect for serving a household of hungry mouths, though I have been known to devour the whole thing! Serving meals in a frying pan makes me feel warm and fuzzy inside, and somehow even makes the meal taste better.

SERVES 4 – 6
PREP TIME 35 minutes
COOK TIME 45 minutes

prep ahead

Coconut Bacon

potato hash

900 g/2 lb baby white potatoes, quartered

2 tablespoons vegetable oil

1 teaspoon paprika

1 teaspoon sea salt

½ teaspoon ground pepper

2 garlic cloves, very finely chopped

tofu scramble

1 (about 450 g/16 oz) block medium-firm tofu, crumbled

1 tablespoon vegetable oil

2 shallots, very finely chopped

2 salad onions, white and green parts, finely chopped

1 red pepper, finely chopped

2 tablespoons nutritional yeast

1 teaspoon ground turmeric

½ – 1 teaspoon sea salt

¼ teaspoon ground pepper

4 tablespoons unsweetened non-dairy milk (optional)

toppings

350 g/¼ oz stemmed and finely chopped kale leaves

450 g/1½ oz grated vegan cheese (optional)

1 avocado, stoned, peeled and sliced

125 g/4½ oz Coconut Bacon

1 tablespoon finely chopped chives

Hot sauce

Preheat the oven to 230°C/450°F/Gas Mark 8.

To make the potato hash, place the quartered potatoes in a pot of cold water and bring to the boil. Cook until fork-tender, approximately 8 minutes. Drain and set aside.

Meanwhile, prepare the tofu scramble. Drain the tofu and pat dry of excess moisture with a tea towel or kitchen paper. Heat a large cast-iron frying pan or ovenproof pan over a medium heat and add the vegetable oil. Add the crumbled tofu, shallots, salad onions and red pepper and sauté for 3 – 4 minutes or until the vegetables are softened and about half cooked.

Add the nutritional yeast, the turmeric, up to 1 teaspoon of the salt (adjust to your taste), and the pepper. Stir to combine and cook for another 2 minutes. At this point you can add up to 4 tablespoons of the non-dairy milk if the mixture looks too dry and cook for another minute. Remove the scramble from the pan to another dish and set aside.

To cook the potato hash, wipe out any excess scramble from the frying pan and heat over a medium heat. Add the vegetable oil, potatoes, paprika, salt and pepper and toss to coat the potatoes well.

Cook for 12 – 14 minutes, stirring only a couple of times and allowing the potato quarters to crisp on the bottom. Add the garlic and cook for 2 more minutes, lowering the heat slightly to prevent burning.

about the book

about the author

hey hot for food fam!

what you need

Recipe List

badass brunches