Dedicated to delivering the delights of vegetarian food to the world, two Swiss restaurants – tibits and Hiltl – have come together to create the new bible for every budding vegan cook.
Hiltl opened back in 1898 as the world's first vegetarian restaurant. It went on to expand all over Switzerland. In 2000, the current day owner Rolf Hiltl went into sponsored_longform with brothers Christian, Reto and Daniel Frei to open the tibits chain, too.
So it's fair to say they've learnt a thing or two about creating delicious meat-free meals over the years.
Although both eateries have brought out several cookbooks before, Vegan Love Story is the first marriage between the vegetarian hubs.
The book marks the creators' mission to prove that going veggie or vegan does not mean compromising on taste. Rather than being a niche cuisine, vegan food can be tantalising, exciting and flavoursome for herbivores and meat-eaters alike.
Preheat the oven at 180 °C. Begin by boiling 600 ml of water in a saucepan, and then switch off the hob. Add both quinoas into the water, mix well and leave covered for 20 minutes. Once this time is up, drain the remaining water.
While you wait for that, peel the potatoes, cutting them into 1cm inch cubes. Boil them in non-salted water until, then drain and allow to cool.
Peel the onion and chop finely. Fry it in the oil and place into a large bowl, mixing in the cooked quinoa and potatoes. Chop the herbs finely, adding it into the mix alongside the remaining ingredients until it forms a dough-like consistency.
Split the mixture into the amount of burgers needed, roll into a ball and flatten for an even burger shape. Put the burgers on a baking sheet covered with baking paper and bake in the oven for 15-20 minutes.
Alternatively, you can fry the burgers in a pan or deep fat fry for 5-7 minutes, removing the excess oil with kitchen paper.
Preheat the oven to 180°C. Wash the aubergines and cut into 2cm pieces. Mix it together with the salts and 3-4 tbsp oil and place onto a baking tray lined with baking paper. Place in the oven for 10-13 minutes, and then place to the side.
In the meantime, cut the peppers in half and remove the centres, and cut into ½ cm wide strips. Heat the remaining tbsp of oil in a pan and add in the peppers, kaffir leaves to fry at a low heat for 3-5 minutes, turning occasionally. Add the aubergines and fry quickly.
Add the coconut milk and the green Thai curry paste and leave the curry to simmer on a low heat for 5-8 minutes. Season with salt and pepper.
Begin with making the dough by mixing the flour with the salt to form a hollow in the centre. Mix the yeast with 50ml of lukewarm water and the sugar and pour into the hollow, mixing with a little flour from the edge. Leave for 15 minutes in a warm place.
For the topping, peel and finely chop the onion and garlic. Finely chop the parsley. Wash the tomatoes and remove the stalks, then dice into 1/2cm cubes. Add the onions, garlic, soy mince and the remaining ingredients to the tomato and mix well. Season with salt and pepper.
Roll the dough out thinly and lay on to the baking tray lined with baking paper, stick with a fork. Cover the base evenly with the topping, and bake for 20-25 minutes.
If you're keen to try the restaurant experience, there's no need to book your flights to Switzerland just yet, as there is tibits on Heddon Street (just off Regent Street) too. London-based veggies – rejoice!
Vegan Love Story, £27, is on sale now.