• emilycaj on November 12, 2025

  This book is one of my favorite, most-used cookbooks. However! Do NOT use the weight measurements. I have found that most of them are wildly different from the volume measurement amount. The recipes work with the volume measurements, but they don't work with the weight measurements.

Notes about Recipes in this book

• Sweet quinoa-pumpkin seed pilaf

  • Astrid5555 on January 11, 2013

    I really wanted to like this one but it turned out just bland. Maybe it was the addition of the carrots which, topped with an egg, would have made this dish probably a nice savory breakfast. As a sweet one, it was really disappointing.

• High-protein oat breakfast bars

  • emilycaj on May 30, 2025

    The weight measurement for the oats in incorrect. Two cups of old fashioned oats only weighs 160g.

• Whole-wheat pita bread

  • Astrid5555 on August 13, 2014

    Dough needs to be rolled out quite thin, otherwise you end up with very large, thick and dense pita breads. However, both kids loved them!

• Sage-hazelnut winter pesto

  • saveur on February 24, 2013

    I used less oil and added nutritional yeast for a bit of cheesiness. This was delicious. Not too sage heavy as it was buffered by the spinach.

• Romesco sauce

  • CharlaChicarla on July 03, 2023

    Delicious! Served this with the chickpea fritters, as the book suggested.

• Spanish chickpea fritters with romesco sauce

  • CharlaChicarla on July 03, 2023

    I made this for a family dinner of tapas, and it was everyone’s favorite!

• Lemony white beans with fresh rosemary vinaigrette

  • CharlaChicarla on July 03, 2023

    Really really liked this! Made this for family dinner, and everyone loved it.

• Tempeh and tomato pasta salad

  • Astrid5555 on July 10, 2014

    Not the flavor sensation I was hoping for but a solid summer salad the husband liked. Quite time consuming though. First you have to steam the temeph, then let it marinate and afterwards it needs to be baked. I added fresh corn kernels for some crunch which went quite well with the rest of the flavors.

• Cuban black bean soup with cabbage

  • CharlaChicarla on January 07, 2024

    This was good, not amazing. I used shredded carrots since that’s what I had, and added a potato I needed to use.

• Roasted vegetable ribollita

  • saveur on February 24, 2013

    Absolutely delicious. A simple and easy recipe that was more than the sum of its parts. I nixed the bread and substituted a bit of red pepper paste since I was low on tomato paste.

• Potato-leek soup

  • DeGroeneKeuken on November 02, 2016

    A very easy recipe. I liked it more without the parsley and spring onions. Black pepper in stead of cayenne made it more flavorful for me.

• Szechuan green beans

  • swegener on February 23, 2015

    I made this delicious side dish and it was quite quick and easy and really packs a punch with all that red pepper. I used regular green beans, as the long ones looked wilty, and didn't french them.

• Maple-roasted Brussels sprouts and shallots

  • Hannaha100 on December 22, 2017

    These were very nice, although flavours fairly subtle. Everyone including toddler liked them!

• Braised red cabbage with cranberries

  • emilycaj on December 09, 2025

    This was delicious, I'll definitely make it again. I used two 8oz bags of pre-shredded cabbage and needed to add an extra quarter cup of water before it was softened.

• Red lentil masala burgers with curry ketchup

  • emilycaj on November 12, 2025

    These have good flavor but are very dense. The leftovers get even more dense and chewy, in an unpleasant way, after a night in the fridge. I've also made modifications of this recipe, changing out various things, four or five times because the flavor is just so delicious but I cannot get the texture to be any better than it is.

• Mac and "cheese"

  • DeGroeneKeuken on November 02, 2016

    This mac'n'cheese wasn't bad, but I've had much more delicious versions of vegan mac.

• Creamy avocado pasta with tomatoes and basil

  • Hannaha100 on December 04, 2017

    Made with oat milk and stock for wine. OK but a bit boring. Toddler rejected.

• Sweet Moroccan-glazed tofu with couscous

  • DeGroeneKeuken on February 22, 2016

    the ingredients of this recipe don't match the ingredients in the book (ing. in the book are tofu, paprika, cumin, allspice, veg. stock, carrots, peas, couscous and agave syrup). I added some leeks to the recipe and it went together perfectly. I really liked this dish, the couscous was good on its own and the tofu was delicious as well.

• Nutty curry-stuffed squashes

  • SugarFree_Vegan on September 23, 2014

    Pg 428 - I used small Little Gem Squash which were delicious served with raita and chappatti, also unlike so many other recipes for a stuffing there was 'just' enough for the veggies I had which meant I didn't have oodles of spare stuffing over so no wastage :-)

• Roasted tofu and veggie curry in garlicky coconut gravy

  • Astrid5555 on January 10, 2013

    Great coconut flavor, took much longer than the suggested 40 minutes until the parsnips and carrots were tender and browned. Next time would probably roast uncovered to speed up browning. Served over brown basmati rice.

  • saveur on February 24, 2013

    Yes, this took longer to cook than stated, which meant the sauce completely disappeared. Next time, I would make more sauce.

• Oregonian

  The broad range of recipes and the comprehensive approach make this the best single-volume vegan cookbook since the landmark "Veganomicon."

  Full review