14 best vega vegan cookbook

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Going Green

Vegan for Everybody will teach you how to prepare, combine, and—most important—reimagine foods to maximize their flavor without spending a fortune on specialty ingredients. You can rely on these exhaustively tested recipes for everything from Blueberry Muffins (we baked 100 batches to get them right!) and truly great Black Bean Burgers to Baja-Style Cauliflower Tacos paired with spicy mango slaw and cilantro cream and a Yellow Layer Cake that will knock your socks off.

Tofu Scramble

Our Tofu Scramble with Bell Pepper, Shallot, and Herbs offers a quick breakfast option packed with protein; a pinch of curry powder adds flavor and color. It’s great with toast and jam or tucked into a burrito to go.

Shiitake Ramen

Start with a package of instant ramen noodles, and then go rogue (dump the spice packet) for a big, hearty bowl of steaming-hot, tender-chewy noodles in an irresistible savory stock.

Pumpkin Cashew Cheesecake

This creamy, spice-tinged, dairy-free marvel is the holy grail of vegan desserts. Cashews take on a whole new dimension of flavor and texture with our simple prep technique.

Cauliflower Steaks with Salsa Verde

Recipes for nutty, sweet, caramelized cauliflower steaks abound, but many of them involve fussy transitions between stovetop and oven. We wanted—and found—a simpler solution.

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Sample Recipe:

1. In each of 5 single-serving jars or containers, combine ½ cup milk, 1 tablespoon chia seeds, and 1 teaspoon sugar (if using). Stir to combine.
2. Layer 1 cup of fruit on top of each, followed by ½ cup granola. Refrigerate for at least 2 hours. Grab it and go. Each parfait will keep for up to 5 days.

SUBSTITUTION TIP: Swap the chia pudding for mashed banana (use 1 per parfait) or nondairy yogurt (½ cup per parfait).

Per Serving Calories: 551; Protein: 11g; Total fat: 27g; Saturated fat: 11g; Carbohydrates: 75g; Fiber: 19g

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One of many mouthwatering vegan recipes: Red Lentil Chili

Who doesn’t love chili? It’s hearty and filling, and a great dish for hiding veggies from picky eaters. If you have extra time, add some diced carrot, cubed butternut squash, and even a handful of finely chopped kale. Sure, you can serve this dish in a bowl, but pouring it over a baked sweet potato kicks dinner up a notch. Serve your chili topped with diced avocado, jalapeño slices, Tofu Sour Cream, and Almond Parmesan Crumbles for some extra flavor pop.

Instructions:

1. In a large stockpot over medium-high heat, heat the vegetable oil. Add the onion and red bell pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften. Add the garlic and cook for 1 to 2 minutes more.

2. Stir in the vegetable stock, lentils, tomatoes, and chili powder. Bring the chili to a boil, then reduce the heat to medium-low, cover the pot, and simmer for about 20 minutes, or until the lentils are fully cooked and the chili has thickened.

3. Season with salt and pepper.

First-Timer Tip: If you have a slow cooker, combine the ingredients in it, cover, and cook on low for 8 hours.

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SAMPLE RECIPE: Strawberry Green Tea Smoothie

Strawberries are an excellent source of vitamin C, which helps to promote the healing of wounds as well as gum and teeth health. Combined with green tea, this smoothie is full of health benefits.

Instructions:

1. Place the green tea and mint leaves in a blender and blend until liquified.

2. Add the remaining ingredients and pulse to chop the berries and ice cubes.

3. Blend the mixture until smooth.

4. Pour into glasses and serve immediately.

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150 Recipes (450 with Variations):

From greens to grains to beans, this vegan cookbook is the ultimate reference for vegan recipes.

Easy-to-Find Ingredients:

Forget about expensive and exotic ingredients, the recipes in this vegan cookbook use pantry staples that you can find in any grocery store.

Quick Prep:

With no more than 30 minutes of active time spent on any recipe, this vegan cookbook serves dishes and are both simple and good.

Sample Recipe: Baked Lentil Falafel

Falafel is traditionally made with chickpeas, but I have used all sorts of beans for this recipe. Now it’s time for a lentil version. After all the variations I have made over the years, I always come back to this one, and it remains my favorite. I hope you enjoy it, too.

Instructions:

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper and spray with nonstick cooking spray.

2. In a large bowl, combine all the ingredients. Mix well to combine and mash the mixture against the sides of the bowl with your spoon to create a doughy texture.

3. Form each falafel ball using 1 heaping tablespoon of dough. Place the balls on the prepared baking sheet and slightly flatten each ball into a disk. Spray the tops with nonstick coking spray.

4. Bake for 10 minutes, flip, and bake for 10 more minutes, or until crispy.

Tip:

If you prefer the traditional falafel made with chickpeas, use 1 (15-ounce) can chickpeas, rinsed, drained, and mashed.

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Baked Dutch Baby Pancakes

Seattle likes to take credit for the Dutch baby, a baked pancake with crisp edges and a delicate, puffy center, thanks to its first appearance at Manca’s Cafe in the early years of the twentieth century. More truthfully, the name is what began in the Puget Sound area, not the recipe—the egg-leavened German pancake pfannkuchen is identical. Can be served with either sweet or savory accompaniments, from maple syrup to smoked salmon.

Emerald City Salad

Our deli's most iconic salad is so beloved it was even mentioned as part of an exhibit on Seattle’s food history at the Museum of History and Industry in 2016. It’s colorful and highly nutritious thanks to its wide range of leafy greens, bell peppers, fresh herbs, and wild rice. It can be served year-round and has big pops of lemony flavor and plenty of crunch; you can even make this salad up to four days ahead and refrigerate it until ready to serve.

Tiger Mountain Turkey Chili

This is a hearty, kid-friendly soup that is lean and infinitely adaptable. You

can substitute chipotle Field Roast for the turkey to spice the chili up and make it vegetarian. Or add a bit of Mexican chorizo when you brown the turkey. Serve it with cornbread and cheese, or nothing but a big green salad. Spike it with cayenne if everyone loves spicy heat, or pass the hot sauce at the table.

Spicy Chicken Thighs

This unusual combination of seasonings pulls from many cultures. At its simplest, this chicken needs nothing more than a green salad on the side and a dollop of Greek yogurt for dipping (swirl some hot sauce into the yogurt if you like). You can also shred the meat and turn it into tortas or burritos, topped with beans, salsa, and slices of avocado. Or chop it into bite-size pieces and add it to your next bowl of ramen or udon.

Linguine with Asparagus and Peas

Rather than a dinner of pasta with a few vegetables, this is a dinner of vegetables with just enough linguine to make it feel like a complete meal. The goat cheese softens and becomes a thin coating of rich-tasting, slightly tangy sauce. Don’t worry about having the precise amount or type of each of the six vegetables; if you have spinach but no arugula, or snap peas but no English peas, the dish will turn out well: electric-green vegetables that deserve a 'comfort food' label.

Cherry-Balsamic Upside-Down Cake

Something about dessert cooked in a skillet seems summery, particularly when that dessert is topped with a pretty layer of sour cherries wrapped in rich caramel. Thanks to frozen sour cherries, you can have that summer effect the whole year and skip the tedious step of having to pit fresh sour cherries. Using a good-quality balsamic vinegar here is worth it, as you want that rich, tangy sweetness to come through cleanly in the caramel.

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Mom’s Okra and Onion Stir-Fry (Pyaaz Waali Bhindi)

Either you like okra or you hate it. This recipe might help you like it. Okra is cooked with onions until crisp and no hint of slime remains. This is another one of Mom’s simple recipes. She cooks the okra, spiced with just cayenne and turmeric, on low heat for an hour so it is perfectly crisped. Serve this easy and delicious stir-fry with any of the spicy dals or spicy curries. (Shown in thali photo, page 19, at top right.)

1. Heat the oil in a large skillet over medium heat. Add the green chile and cook for 2 minutes. Add the onion and cook until translucent, 6 to 8 minutes. Reduce the heat to medium-low.
2. Add the okra and turmeric, mix well, and cook uncovered for 35 to 45 minutes, stirring twice while cooking.
3. Once the okra is cooked to your preference, add salt and cayenne. Mix well and cook for 1 minute. Remove from heat. Serve hot.

Variations:

• Add 1/2 teaspoon cumin seeds or fennel seeds with the green chile at Step 1.
• Add 1/2 teaspoon dry mango powder or 1/4 teaspoon Indian black salt at the end and mix well.
• Add 1/2 teaspoon garam masala along with the salt.

Street-Style Tempeh Wrap

Butternut Coconut Red Lentil Curry

Sweet and Spicy Baked Cauliflower

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SAMPLE RECIPE: Glazed Curried Carrots

Coated with a sweet-spicy sauce of curry and maple syrup, these just might beat your mom’s>

Instructions:

1. Place carrots in a large pot and cover with water. Cook on medium-high heat until tender, about 10 minutes. Drain the carrots, return to the pan, and return the pan to the heat. Reduce the heat to medium-low.

2. Stir in olive oil, curry powder, maple syrup, and lemon juice. Cook, stirring con- stantly, until liquid reduces, about 5 minutes. Season with salt and pepper and serve immediately.