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Veganomicon: The Ultimate Vegan Cookbook by Isa Chandra Moskowitz and Terry Hope Romero

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  • Spicy tempeh nori rolls

    • Categories: Appetizers / starters; Vegan
    • Ingredients: sushi rice; rice vinegar; tempe; sesame oil; tofu; maple syrup; dry mustard; nori; scallions; avocados; sesame seeds

  • Elephant roll

    • Categories: Appetizers / starters; Vegan
    • Ingredients: sushi rice; nori; avocados

  • "Yamroom" rolls

    • Categories: Appetizers / starters; Vegan
    • Ingredients: nori; sushi rice; rice vinegar; sweet potatoes; ground cinnamon; nutmeg; ground allspice; ground ginger; maple syrup; dried shiitake mushrooms; soy sauce; mirin; sesame seeds

  • Spinach sesame rolls

    • Categories: Appetizers / starters; Vegan
    • Ingredients: spinach; sesame oil; sesame seeds; rice vinegar; nori

  • Grilled yuca tortillas

  • Sweet potato-black bean filling

    • Categories: Appetizers / starters; Vegan
    • Ingredients: sweet potatoes; black beans; ground cumin

  • Spinach-cilantro filling

    • Categories: Appetizers / starters; Vegan
    • Ingredients: spinach; cilantro; ground coriander

  • Butternut squash and pumpkin seed rice paper rolls

    • Categories: Appetizers / starters; Vegan
    • Ingredients: butternut squash; rice papers; fine rice vermicelli noodles; cilantro; pumpkin seeds; soy sauce; rice vinegar; sesame oil; chile oil

  • Broccoli-millet croquettes

    • Categories: Appetizers / starters; Vegan
    • Ingredients: tarragon; dried red pepper flakes; millet; broccoli

  • Greek-style tomato-zucchini fritters with fresh herbs

    • Categories: Appetizers / starters; Vegan
    • Ingredients: tofu; walnuts; tomato paste; oregano; breadcrumbs; dill; mint; zucchini; tomatoes

  • Autumn latkes

    • Categories: Pancakes, waffles & crêpes; Appetizers / starters; Vegan
    • Ingredients: beetroots; carrots; sweet potatoes; shallots; fennel seeds; store-cupboard ingredients

  • Potato latkes

    • Categories: Pancakes, waffles & crêpes; Appetizers / starters; Vegan
    • Ingredients: potatoes; matzo meal

  • Acorn squash and black bean empanadas

    • Categories: Pies, tarts & pastries; Appetizers / starters; Vegan
    • Ingredients: store-cupboard ingredients; cornmeal; cider vinegar; acorn squash; red onions; jalapeño chiles; coriander seeds; ground cumin; black beans; limes; maple syrup

  • Panko-stuffed mushrooms

    • Categories: Appetizers / starters; Vegan; Vegetarian
    • Ingredients: mushrooms; peanut oil; daikon radishes; mirin; panko breadcrumbs; sesame oil; scallions; sesame seeds

  • Buckwheat blini

    • Categories: Pancakes, waffles & crêpes; Appetizers / starters; Russian; Vegan; Vegetarian
    • Ingredients: soy milk; cider vinegar; flaxseeds; buckwheat flour; chickpea flour

  • Everyday chipotle-vegetable tamales

    • Categories: Appetizers / starters; Mexican; Vegan; Vegetarian
    • Ingredients: corn husks; masa harina; red peppers; carrots; pinto beans; corn; canned chipotle chiles in adobo sauce; tomato paste; ground cumin

  • Samosa stuffed baked potatoes

    • Categories: Appetizers / starters; Vegan
    • Ingredients: potatoes; soy milk; mustard seeds; coriander seeds; carrots; ginger; ground cumin; peas

  • Creole stuffed peppers

    • Categories: Main course; Cajun & Creole; Vegan
    • Ingredients: green peppers; jalapeño chiles; carrots; bay leaves; oregano; basil; paprika; thyme; tomatoes; black-eyed peas; parsley

  • Curried carrot dip

    • Categories: Dips, spreads & salsas; Side dish; Vegan
    • Ingredients: carrots; sunflower seeds; curry powder; ground cumin

  • Caraway-parsley-carrot dip

    • Categories: Dips, spreads & salsas; Side dish; Vegan
    • Ingredients: caraway seeds; carrots; sunflower seeds; parsley

  • White bean aioli

    • Categories: Sauces, general; Side dish; Vegan
    • Ingredients: navy beans; garlic; lemons

  • Chestnut-lentil pate

    • Categories: Side dish; Vegan
    • Ingredients: chestnuts; lentils; parsley; nutmeg

  • Creamy kalamata spread

    • Categories: Dips, spreads & salsas; Side dish; Vegan
    • Ingredients: dried red pepper flakes; Kalamata olives; dry red wine; tofu

  • Walnut-mushroom pate

    • Categories: Dips, spreads & salsas; Side dish; Vegan
    • Ingredients: thyme; tarragon; cremini mushrooms; walnuts; cannellini beans; balsamic vinegar

  • Sun-dried tomato dip

    • Categories: Dips, spreads & salsas; Side dish; Vegan
    • Ingredients: sun-dried tomatoes; almonds; white beans

Notes about this book

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Notes about Recipes in this book

  • A hummus recipe

    • mellowtrouble on December 06, 2011

      simple to follow and delicious. made my own tahini too, easy-peasy, yay.

  • Caesar salad with roasted garlic croutons

    • britt on September 24, 2010

      This is the best vegan Caesar dressing I've eaten. I suppose vegan is quite the qualifier, but I'm not a vegan and still think this is good. It's super garlicky. As the recipe suggests, the dressing does benefit from resting before serving. When freshly blended it has a tofu-y flavor, but that recedes as it sits. The recipe yields a lot of dressing. More than one could need for 1 head of lettuce.

    • CRCarroll6 on December 11, 2010

      I made this recipe & loved it. I just couldn't get enough.

    • CRCarroll6 on June 14, 2011

      I would agree that this is a fantastic dressing. I makes quite a bit, so I would cut the recipe down or plan on getting a healthy dose of garlic over its lifespan. Enjoy.

  • Quinoa salad with black beans and mango

    • imaluckyducky on June 16, 2013

      I threw in about half a diced small yellow onion and some extra lime juice because I had them around and they needed to be used up. So far, the salad tastes good when it's just mixed, and the time-frame for how quick it is to make it is spot on (I did it in 20 minutes total, although I forgot about the quinoa while it was cooling...but I don't really consider that "cooking time"). Will edit tomorrow after the salad's been sitting for a night. Update: I'm neutral on this recipe. The flavors mellowed a bit overnight, although that could speak more to the quality of my mangoes and herbs than anything else.

  • Baja-style grilled tempeh tacos

    • CRCarroll6 on November 24, 2011

      These tacos were awesome! Loved the fresh, fun quality.

  • Snobby joes

    • mellowtrouble on December 06, 2011

      so so delicious. i made some changes like roasted green peppers, halved the amount of oregano, used less tomato sauce, subbed brown sugar for maple syrup, used aji (a local bolivian pepper, extremely spicy) instead of chili powder, threw on yogurt and cilantro as a garnish, and added 3/4 c. of tvp for texture. will definitely make again and again.

  • BBQ seitan and crispy coleslaw sandwich

    • CRCarroll6 on April 25, 2010

      I made this for dinner tonight... it was fantastic. I can't wait to use the leftover BBQ Sauce!

  • Fresh dill-basmati rice with chard and chickpeas

    • TrishaCP on April 07, 2013

      This was a fine recipe, but a bit bland to my tastes for a main course. (I would make it as a side dish again.) I subbed Jasmine rice for basmati and Red Russian kale for the chard (using what was on hand). I think this can take more dill than called for, and definitely needs the lemon at the end for the acid.

  • Saffron-garlic rice

    • TrishaCP on May 05, 2012

      A great side for the Chickpeas Romesco from this book. I used the full vegetable bouillon cube called for and it was quite salty - this worked with the Romesco sauce but I would be careful with the saltiness when serving this with other dishes. I used 4 instead of 5 garlic cloves, and found that amount sufficient.

  • Meditarranean-style baked lima beans

    • CRCarroll6 on November 23, 2012

      This was absolutely fantastic... the only thing I did that did not follow the recipe is add a little bit of harissa to up the spicy factor and increase the spices. I served with polenta... seemed like the right thing to do.

  • Chickpeas Romesco

    • TrishaCP on May 05, 2012

      This is a great recipe- simultaneously light and substantial at the same time with a really satisfying savory flavor. I served this with the Saffron-Garlic rice from this book but it would go well with any garlicky side (greens or potatoes). I made several small tweaks to the recipe, including subbing dry sherry for the white wine and sherry vinegar for red wine vinegar. I also added 3/4 teaspoon of pimenton de la vera (picante) and it added that needed smoky flavor (I didn't use fire-roasted tomatoes-probably would have been overkill with the pimenton.)

    • lizwinn on December 18, 2010

      Yummy and satisfying.

  • Curried tofu

    • Galvetraz on June 02, 2011

      I expected more flavor with the amount of curry the recipe called for. I added red pepper flakes after the fact, and it brought out more heat. But a good recipe. I am going to try it again, but make some variations.

  • Chickpea cutlets

    • mellowtrouble on December 06, 2011

      i was surprised these weren't delicious, after all the reviews i read online. i don't know if the altitude i'm at changes things (12,000+ ft) or if microwaving them to heat them up did it, but they were so soft and chewy, like a moist cookie. i saved two in the freezer after frying them, so next time i'll try reheating them on a pan not the microwave and see if that changes thnigs.

  • Tomato-rice soup with roasted garlic and navy beans

    • veganellen on July 04, 2012

      This is so, so good! I substitute one of the cans of crushed tomatoes with a whole tub of Santa Barbara brand fresh salsa with roasted garlic from the supermarket refrigerated section. Great!

  • Spicy peanut and eggplant soup

    • Magpie365 on August 09, 2012

      Really surprised by how these flavors came together. Didn't salt the eggplant and didn't have cilantro but everything else the same as written. Will make again.

    • Galvetraz on June 02, 2011

      Excellent recipe. Wonderful flavors and the hubby couldn't be happier.

  • Spinach-noodle kugel

  • Southwestern corn pudding

    • michalow on February 19, 2013

      I made a few changes to the recipe, but I think I stuck to its spirit, and the result was delicious. Instead of a red pepper, I used one green bell pepper and a can of roasted green chiles, and I added a bit of chili powder and cumin to the veggies while sauteeing. I baked it in a deep casserole, so it was still loose and creamy when I took it out of the oven. Very tasty!

  • Caramelized onion-butternut roast with chestnuts

    • michalow on December 31, 2012

      Much too rich -- every ingredient is starchy and sweet.

  • Potato and kale enchiladas with roasted chile sauce

    • Jiggalicious on September 09, 2012

      I really enjoy the slightly smoky char from the roasted tomatoes in the sauce. My parents also ate this without a hitch, even my step-dad, who is sensitive to heat. I have made it several times so far.

    • lesliepolk on September 17, 2012

      The roasted chiles are a must, don't skip that step! These are really delicious with lots of flavor. Not quick and easy, but worth the effort.

  • Kabocha-udon winter stew

    • britt on March 30, 2011

      Used (store-bought) fried tofu. This was awesome the first day but didn't keep. I used delicata instead of kabocha, and the delicata squash became mealy when leftover. I don't know if this would happen with kabocha? I'll still make it again. Update: I've made this twice more with delicata squash. So far, it is my favorite use for delicata, but delicata is easy to overcook. Last time, the squash was cooked in 10 minutes. So was everything else, so that worked out.

  • Curried udon noodle stir-fry

    • CRCarroll6 on December 11, 2010

      I made the cutlet as well and found it was rubbery. I think I will try again and follow the recipe to a "T" to see if I missed something. The flavor was good.

    • britt on October 15, 2010

      Good. Used S & B curry powder. I made the seitan cutlet, but next time I'll sub something else. The cutlet was rubbery. Also, I included all the seeds of a red jalapeno, and that was too much for me. I'll include only half or a quarter of the seeds next time.

  • Cheezy sauce

    • Krisage on February 25, 2013

      Clearly not cheese, but a similar flavor profile...not bad!

  • Applesauce-oat bran muffins

    • Soveh on August 03, 2010

      I love the cardamom in these!

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  • ISBN 10 156924264X
  • ISBN 13 9781569242643
  • Linked ISBNs
  • Published Oct 12 2007
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Marlowe & Co
  • Imprint Marlowe & Co

Publishers Text

The essential guide to mastering the art of vegan cooking: It's easy to live vegan 24/7 with this collection: 250 recipes, menus, and color photos for dishes that taste even better than their non-vegan counterparts. Every recipe in Veganomicon has been kitchen-tested a minimum of seven times by the authors and their intensely engaged fans to ensure user-friendliness, quick preparation, and amazing results. In addition to featuring the authors' signature attitude and experimental, DIY philosophy, Veganomicon has been specifically tailored to what you want most in a cookbook. No other vegan cookbook offers such innovative recipes for all occasions, convenience, easy-to-find ingredients, and gluten-free and tofu-free options.

Other cookbooks by this author

Veganomicon: The Ultimate Vegan Cookbook

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