Featured in our collection of the 15 Ultimate Vegetarian & Vegan Cookbooks

'Move over Meat' was the headline in the NY Times Weekend.

More than ever before modern chefs use interesting new cooking techniques and ingredients to boost texture, add depth of flavor and make so much more of humble carrots, kale, and cauliflower. Vegetable dishes are now storming the menus at some of the world's best restaurants where chefs are treating fresh vegetable produce with the reverence it deserves and turning ingredients that used to be reserved for sides into centerpieces.

Winner of the hugely popular MasterChef UK television show, Mat Follas uses his considerable culinary skills and understanding of flavor to create a collection of wow-factor vegetable recipes for vegans, vegetarians, and non-veggies alike. 

Organized by type of produce, there are recipes for root veg, green veg, alliums and bulbs, potatoes and squash, legumes and pods, sweet vegetables, shoots and stems, mushroom and funghi, as well as basic recipes for a well-stocked chef's storecupboard. Choose from Smoked Parsnips with Pear & Blue Cheese, Cauliflower & Truffle Pate, Red Cabbage & Burnt Eggplant Baba Ganoush, Kale Gnocchi, Kimchi, Spring Pistou Soup, Nettle & Ramps Soup with Gruyere Toasts, Red Onion Tarte Tatin, Warm Salad of Samphire, Chile & Shallots, Pea Panna Cotta, Pizza Bianca, BBQ Corn with Gochujang Sauce, Spaghetti Puttanesca, Artichoke Frittata, Champagne Mushrooms, Fennel & Roast Tomato Lasagne or a selection of versatile sauces, ketchups, chutneys, pickles, pestos and oils.

Whether you want a revitalizing juice to start the day, a quick summer salad, a slow-roasted winter bake or a new way to preserve an abundance of seasonal produce, you'll find plenty of fresh inspiration here.