Vegan Eats World: 300 International Recipes for Savoring the Planet by Terry Hope Romero

  • Garam masala

    from Vegan Eats World: 300 International Recipes for Savoring the Planet Vegan Eats World by Terry Hope Romero

    • Categories: Spice / herb blends & rubs; Indian
    • Ingredients: green cardamom pods; bay leaves; coriander seeds; fennel seeds; cumin seeds; whole cloves; black peppercorns; ground cinnamon; nutmeg
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Notes about this book

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Notes about Recipes in this book

  • Fast lane cabbage kimchi

    • dbruijn on August 17, 2020

      Used up some leftover ingredients I had perfectly. Delicious.

  • Mock nuoc cham

    • christineakiyoshi on January 28, 2022

      Delicious sauce. I used Thai bird chilies and this came out hot and sweet. Love this!

  • Chickpea Parmigiana topping

  • Andean ají bean stew

    • lorloff on February 08, 2026

      I had finally found a bottle of aji Amarillo paste at Corti Brothers in Sacramento when I was there for a conference. Organic a brand called Zocolo. I could not find Aji Amarillo paste the last time I was in Lima without a bunch of preservatives. Hunting for recipes to use the Aji Amarillo I found this and it was simple to make came together fairly quickly using canned chickpeas and canned great northern beans. The amount of quinoa seemed small but it turned the stew into a lovely soupy semi thick broth. We loved this and it is better as the flavors meld the next day. I really keeper.

  • Masala potato soup

  • White bean farro soup with chickpea Parmigiana

  • Greek creamy lemon rice soup ("No"govlemano)

    • christineakiyoshi on December 14, 2020

      I love this! Easy to make and very soothing. I didn't have orzo so used pearl couscous. This will be on the regular rotation.

  • Like an Egyptian lentil soup

    • tinycheesecake on May 01, 2026

      Fennel seed and slow cooked red onion are an unexpected, sweet combination. I recommend at least doubling the aromatics and spices, including salt. The food processor is helpful here.

  • Coconut black-eyed pea curry (Lobia)

    • louie734 on January 02, 2023

      1/1/2023 - Delicious, balanced, and creamy made with Rancho Gordo BEP's. Added a few collards to the braise, a textural contrast, and a tradition on NYD too. Lots of cilantro and lime. What a great way to enjoy beans & rice.

  • Gluten-free kimchi pancakes (Kimchijeon)

    • pixie_brsj1p on April 29, 2026

      Excellent texture & taste. We have made with a variety of homemade kimchi & always great

    • pixie_brsj1p on May 17, 2026

      Can be made with regular flour. Adding edamame is great texturally

  • Freekeh and millet pilaf

    • lorloff on March 09, 2019

      Great flavors for freekeh. I used this recipe with berbere instead of cayenne, It was excellent. Combined this with the technique in terms of quantity and cooking time and cooking down stock of Plenty page 241. Will make again - very delicious. Used only freekeh did not have millet. Added barberries to the raisins.

  • Mexican red rice

    • louie734 on June 10, 2020

      Declared the perfect mexican aka spanish rice. Tinted with tomato paste, pilaf-ed with plenty of onion and garlic, cooked in the rice cooker (used 1:1 rice:water), the only (other) cheat was omitting the hot pepper and subbing 1/8 t chipotle powder with the cumin. Stirred in a half cup of mixed veggies for authenticity.

    • Ajammies on May 28, 2021

      So so good! Agree, the addition of veggies would be spot on.

    • lorloff on December 11, 2022

      This was really delicious. I used about a cup of fresh tomatoes and reduced the tomato paste to 1 T. I also roasted the jalapeño on a cast iron pan to blacken before adding. Taste the chile to see how hot it is and how much to add. I also added vegetables which I sautéed in the oil at the beginning and removed to add at the end. I used chopped green pepper, carrots and peas. I made this in the rice maker and found that because of the onion and garlic sautéed with the rice at the beginning and the fact that I was using tomatoes and tomato past mixed into the vegetable stock to have enough broth to fully cook the rice in the rice maker I had to add enough water to bring in one line above the amount of water usually for that amount of rice. So two rice needs to be a the water line for three rice and 3 rice needs to be at the water line for 4. A real hit will definitely make again.

  • Spicy drunken noodles (Pad kee Mao)

    • christineakiyoshi on August 05, 2020

      I purchased all of the recommended sauces and this was a hit. For veggies, we used broccoli, carrots, scallions, red bell pepper and 8 Thai bird chilies. Yum!

    • LFL on June 23, 2021

      2.5 stars. Made this without baby corn or Chinese cabbage, but added shallots, mushrooms, red pepper and broccoli and we used plain super-firm tofu and omitted the chiles. It turned out *far* too salty, even with the additional veggies and the substitution of plain tofu for baked. We calculated that between the thin soy sauce (a whopping 1800 mg of sodium per tablespoon), dark soy sauce, sweet soy sauce, Golden Mountain Sauce, Chinese Vegetarian stir fry sauce and chili sauce, there were about 2800 mg of sodium per serving. We ended up mixing in a lot more of the plain super-firm tofu. It would have been inedible otherwise. I’m not a fan of plain tofu but with so much salt it didn’t need seasoning and the dish was quite tasty that way (I love wide rice noodles, and the combination of basil and cilantro).

  • Sichuan spicy eggplant (Yu-xiang eggplant)

    • LFL on May 15, 2021

      3 stars. This was my second time making this recipe and it wasn't as good as I remembered. Pretty disappointing, actually. Too vinegary and not sweet enough, and it needed more depth. A week later I made a version of this recipe from Serious Eats (Braised Eggplant With Tofu in Garlic Sauce) and though still not restaurant quality it turned out much better.

  • Grilled seitan noodle salad (Seitan bo bun)

    • christineakiyoshi on January 28, 2022

      I love bun and have been looking for a good recipe. Terry Hope Romero has consistently good recipes. I used tofu instead of seitan and this is delicious and will make this again.

  • Bulgur wheat mujaddara with toasted orzo

  • Sesame panko tempeh cutlets (Tempeh katsu)

    • pixie_brsj1p on April 29, 2026

      Great in a sandwich or with rice. Careful to not overcook or they are very firm

  • Sesame wow greens (A spin on oshitashi)

    • pixie_brsj1p on April 29, 2026

      Excellent flavour. Versatile with a range of greens

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Reviews about this book

  • Kitchn

    The sheer breadth of this cookbook is incredible. ...I find it easy to forget this is a vegan cookbook while rifling through the pages. The recipes just sound so good!

    Full review

  • Yum.Fi

    ...not so sure if it works, mostly due to the hectoring tone taken at the start of the book. As a collection of recipes, if one can ignore the start, this might be a great little collection...

    Full review
  • ISBN 10 0738216135
  • ISBN 13 9780738216133
  • Published Oct 30 2012
  • Format eBook
  • Page Count 352
  • Language English
  • Countries United States
  • Publisher Da Capo Lifelong Books
  • Imprint Da Capo Lifelong Books

Publishers Text

This is a major new vegan bible on international cuisine from the coauthor of the national bestseller "Veganomicon". The world is vegan! As the popularity of meat-free, dairy-free, health-focused and global-footprint-reducing eating continues to gain momentum, this cookbook answers the call with a wealth of novel flavors and ingredients. In "Vegan Eats World", a collection of more than 300 recipes, Terry Romero makes delicious cuisine from all corners of the globe accessible to everyone. Readers will find an exciting mix of new choices to add to their recipe rotation, from surefire favorites like tofu pad Thai and cucumber summer rolls to inspired creations including crispy falafel pizzettes and five-spice cauliflower bahn mi sandwiches. "Vegan Eats World" also includes helpful guides for everything from planning celebratory meals to satisfying weeknight dinners, preparing party food for friends and potlucks or introducing novel additions to any holiday spread for delicious and memorable meals. "Vegan Eats World" will feature tons of helpful tips and insightful sidebars pitched in a voice our readers have grown to love. Highlights include: focus on how to shop for the right ingredients for the right meal. No need to work your life around cooking meals with just a few minutes of planning a week; the right cookware for the right job. When to use what you have or invest in ethnic cookware and how to make the most out of what you already have; and, it doesn't have to be authentic to be authentically delicious! Don't fear ingredient substitutions. There are adjustments for less oil and lower-fat recipe guidelines, gluten-free adaptation and sugar-free recipes.

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