Lee Watson

Lee Watson

Passionate about vegan food without being preachy, Lee Watson brings a singular sensibility to the vegan cookbook shelf. He has worked in restaurants for more than 20 years, has cooked on TV as one half of the presenting team on Fox's Meat v Veg and helped open a restaurant on the beach in Murcia, Spain. Besides growing his own organic fruit and vegetables, Lee writes poetry and plays guitar, practices yoga, hikes and runs in the mountains, swims in the sea, surfs and enjoys nature. He lives 'the good life' with his partner, Jane, in western Wales, where he works as a vegan chef at an idyllic retreat centre in Snowdonia National Park.


Peace and Parsnips: Vegan Cooking For Everyone


Michael Joseph/ PRH UK[World],
The Experiment[North American],
DK Verlag[German]


I find Lee Watson's Peace & Parsnips especially inspiring, full of original ideas and bold flavours ... [it] contains so many recipes I want to cook from.
Nigella Lawson
A vegan resource with innovative recipes to tempt any palette.
This wonderful vegan cookbook... is packed full of recipes, inspiration and stunning photography... It might be the best-looking vegan cookbook we've seen.
Vegan Living Magazine
Very vegan...This vibrant book is great if you'd like to have a go at vegan cooking. The recipes are tempting and aren't in the slightest bit daunting, and author Lee Watson is charming and funny - 'not preachy' - in his approach in spreading the word of veganism.
Choice Magazine
Vibrant, nutritious, and delicious vegan food that will blow your mind
“Watson writes with humor and energy about his world travels and the recipes they have inspired. The idea for a combination of warm figs and raw greens was born on a trip to Sancerre, France, but his stroke of brilliance is the decidedly nontraditional addition of what he calls lemon tofu feta.”
The Washington Post


Happy, healthy and hearty - it's time to cook vegan.

In Peace and Parsnips, Lee Watson invites everyone to discover the delights of eating meat- and diary-free recipes, bursting with vitality and taste. Using fresh produce, Lee celebrates this incredibly healthy way of eating through recipes that are varied, nutritious and utterly delicious. From curries, burgers and bakes to show-stoppers for special occasions, this book is set to rock your concept of cooking vegan!

Dishes include:

- Braised Cauliflower and Puy Lentil Tabouleh

- Fragrant Wilde Rice, Curly Kale and Pistachio Salad

- Pakistani Pumpkin and Beetroot Bhuna

- Chickpea, Squash and Apricot Burgers

- Roasted Chestnut and Fennel Casserole

- Rustic Apple and Whisky Marmalade Tart

- Raw Blueberry and Macadamia Cheesecake

Save money, feel healthier and be amazed at the incredible new flavours in your life.