1,000 Vegan Recipes by Robin Robertson

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    • Categories: Quick / easy; Snacks; Cajun & Creole; Vegan; Vegetarian
    • Ingredients: dried oregano; paprika; ground cumin; garlic powder; onion powder; celery salt; ground cayenne pepper; popcorn
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    • Categories: Appetizers / starters; Snacks; Entertaining & parties; Asian; Vegetarian
    • Ingredients: popcorn; rice cereal squares; roasted unsalted cashew nuts; pretzels; wasabi peas; vegan margarine; soy sauce; garlic salt; seasoned salt
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    • Categories: Quick / easy; Appetizers / starters; Snacks; Cooking ahead; Asian; Vegan; Vegetarian
    • Ingredients: wonton wrappers; toasted sesame oil; black sesame seeds
    • Accompaniments: Sushi-inspired edamame-avocado dip
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    • Categories: Snacks; Cooking ahead; Entertaining & parties; Vegan; Vegetarian
    • Ingredients: canned chickpeas; store-cupboard ingredients
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    • Categories: Quick / easy; Snacks; Cooking ahead; South American; Vegan; Vegetarian
    • Ingredients: sweet paprika; ground cumin; Tabasco sauce; pepitas
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    • Categories: Children & baby food; Quick / easy; Snacks; Children's parties; Cooking ahead; Vegan; Vegetarian
    • Ingredients: unsweetened dried coconut; roasted unsalted cashew nuts; slivered almonds; vegan chocolate chips; dried cranberries; dried pineapple; dry-roasted sunflower seeds
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    • Categories: Quick / easy; Appetizers / starters; Snacks; Cooking ahead; Entertaining & parties; Vegetarian
    • Ingredients: agave nectar; vegan margarine; ground cinnamon; pecans
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    • Categories: Quick / easy; Snacks; Cooking ahead; Asian; Vegetarian
    • Ingredients: vegan margarine; soy sauce; five-spice powder; walnuts
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    • Categories: Quick / easy; Cooking ahead; Asian; Vegan; Vegetarian
    • Ingredients: fennel seeds; ground cinnamon; ground star anise; Szechuan peppercorns; ground cloves
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    • Categories: Quick / easy; Snacks; Cooking ahead; Vegetarian
    • Ingredients: vegan margarine; curry powder; roasted unsalted cashew nuts
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    • Categories: Quick / easy; Appetizers / starters; Japanese; Vegan; Vegetarian
    • Ingredients: frozen edamame; coarse sea salt
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    • Categories: Quick / easy; Snacks; Jamaican; Vegan; Vegetarian
    • Ingredients: ground allspice; dried thyme; garlic powder; soy sauce; tomato ketchup; maple syrup; liquid smoke; extra-firm tofu
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    • Categories: Children & baby food; Snacks; Cooking ahead; Vegetarian
    • Ingredients: sunflower seeds; quick-cooking oats; vegan chocolate chips; dried cranberries; unsweetened coconut; soy milk; vegan margarine; agave nectar
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    • Categories: Dips, spreads & salsas; Quick / easy; Appetizers / starters; Mexican; Vegan; Vegetarian
    • Ingredients: avocados; tomatoes; cilantro; store-cupboard ingredients
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    • Categories: Dips, spreads & salsas; Quick / easy; Appetizers / starters; Cooking ahead; Italian; French; Mediterranean; Vegan; Vegetarian
    • Ingredients: capers; black olives; green olives; dried thyme
    • Accompaniments: Classic crostini
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    • Categories: Dips, spreads & salsas; Quick / easy; Appetizers / starters; Small plates - tapas, meze; Cooking ahead; Middle Eastern; Vegan; Vegetarian
    • Ingredients: garlic; chickpeas; tahini; lemons; ground cayenne pepper; paprika
    • Accompaniments: Baba ghanoush; Marinated olives; Couscous dolmas; Classic tabbouleh
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    • Categories: Dips, spreads & salsas; Quick / easy; Appetizers / starters; Christmas; Cooking ahead; Entertaining & parties; Middle Eastern; Vegan; Vegetarian
    • Ingredients: chickpeas; roasted red peppers; limes; ground cayenne pepper
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    • Categories: Dips, spreads & salsas; Quick / easy; Appetizers / starters; Cooking ahead; Middle Eastern; Vegan; Vegetarian
    • Ingredients: Great Northern beans; tahini; dill weed; ground cayenne pepper
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    • Categories: Dips, spreads & salsas; Quick / easy; Appetizers / starters; Cooking ahead; Middle Eastern; Mexican; Vegan; Vegetarian
    • Ingredients: pinto beans; canned chipotle chiles in adobo sauce; limes; green onions
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    • Categories: Dips, spreads & salsas; Quick / easy; Appetizers / starters; Cooking ahead; Vegan; Vegetarian
    • Ingredients: green onions; Great Northern beans; chickpeas; edamame beans; parsley
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    • Categories: Dips, spreads & salsas; Quick / easy; Appetizers / starters; Cooking ahead; Vegan; Vegetarian
    • Ingredients: sun-dried tomatoes in oil; black beans; balsamic vinegar; parsley; dried marjoram
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Notes about this book

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Notes about Recipes in this book

  • Creamy coleslaw

    • ParsleySue on December 09, 2018

      Simple and good, not too much sugar

  • Ribollita

    • ParsleySue on October 06, 2018

      Made this with some elements of the following recipe, Tuscan bread soup, which is very similar, but with more tomato. It was very tasty, esp the next day, and totally out of the pantry and crisper. Def make again

  • Tuscan tomato and bread soup

    • ParsleySue on October 06, 2018

      Made this with some elements of the preceding recipe, ribollita, which is very similar, but with more veggies than just tomato. It was very tasty, esp the next day, and totally out of the pantry and crisper. Def make again

  • Sweet-and-sour kasha cabbage rolls

    • ParsleySue on October 06, 2018

      We weren't crazy about this after it was all put together, though the stuffing was delicious. The tomato sauce was very cloying. Would possibly try it with less sugar.

  • Carrot soup with ginger

    • Nancith on March 14, 2018

      Wow, I really like this soup! There aren't that many ingredients to fool with, preparation is pretty simple, but the result is very flavorful. I forgot to get chives for the final garnish, which would have been a nice finishing touch. This could work as a first course, or as the meal itself which is how we consumed it, with artisan bread & some Irish cheddar.

  • Soy-tan dream cutlets

    • Nancith on November 01, 2013

      Very easy to make & very tasty, with great texture. This was served to non-vegetarians who originally thought it was meat, & wanted the recipe when they found out that it was faux-meat.

    • MalcolmSmalls on August 09, 2017

      Easy to make. Very delicious. A Little tough, would probably cook for a little less than recommended times in cookbook.

  • Chard and new potato gratin with herbes de Provence

    • Nancith on April 06, 2016

      Wow, this was so simple, but so delicious! Very rich flavor for a short ingredient list. I used real Parmesan rather than vegan cheese, & baked it at 400 rather than 350 degrees (in a hurry!). Hubby ate as a side dish with sausage; it was my main dish & plenty filling.

  • Thyme-scented sweet potatoes with black olives and garlic

    • Nancith on February 08, 2022

      YumYum--these sweet potatoes are surprisingly tasty. Simple & quick to make after the peeling & slicing, the sweeties get a little brown, very tender & garlicky. My only disappointment was not having any olives because that would have been just about perfect (for me, not my hubby). Definitely a dish to make again.

  • Baked pasta shells and broccoli

    • Nancith on November 17, 2015

      A comforting dish, easy to put together, very creamy, although I changed it up a bit. Made it non-vegan for hubby with cheese sauce using veggie broth as suggested plus milk. Also added some prosciutto in his part of the dish. Would like to try with the recipe's vegan "cheeze" sauce.

  • Korean noodle stir-fry

    • Nancith on July 21, 2018

      This is a pretty decent version of Chap Chae, which I've enjoyed numerous times at our neighborhood Korean restaurant. It would be even better with wood ear mushrooms, IMHO, than shiitake. I did not use seitan, & subbed Asian sesame chili oil for cayenne, which was lacking in my spice cupboard. The flavor of the sauce was very good, & the level of oil much less than the restaurant dish.

  • Barley and winter vegetable stew

    • Nancith on January 05, 2017

      Really liked this dish! Pretty simple to put together, but very flavorful results, warming & filling. Contrary to the recipe instructions, I left the lid on the pot while the stew simmered since 3 cups liquid seemed like it would evaporate with a cooking time of 45 minutes.. With lid on, there was just a meager amount of liquid remaining by the end.

  • Cranberry-carrot salad with citrus-walnut vinaigrette

    • Nancith on August 14, 2016

      What a fantastic alternative to the usual mayonnaise-based carrot salad! The combination of carrots, dried cranberries & walnuts was light & clean tasting, but very flavorful.

  • Southwestern quinoa salad with pinto beans and corn

    • Nancith on November 07, 2014

      Substantial, but could have used more seasoning of some sort. I didn't have cilantro on hand, which might have helped, & substituted lime juice for lemon. Maybe some cumin or chile powder?

  • Fruit salad in winter

    • Nancith on November 26, 2014

      A refreshing salad, which could be dessert as well. Had no grapes, but pomegranate seeds for added color, and had to use hazelnut oil as I had no walnut oil. Would be good for breakfast topped with yogurt.

  • Banana-blueberry pancakes

    • wlbaum on August 25, 2013

      Bruce used 1/2 cup whole wheat flour instead of regular. They were still light and fluffy.

  • Savory amaranth patties

    • damazinah on December 29, 2015

      Divine! Very buttery flavor!

  • Corn muffins

    • SenseiHeidi on November 26, 2021

      A very easy, pantry-friendly recipe. I felt these could have been lighter but my guests seemed to like them. I baked 10 minutes, turned the pans and checked after 5 more minutes. Toothpick test came out clean after a total 15 minutes baking time. A double batch netted me 21 muffins.

  • Double chocolate brownies

    • SenseiHeidi on March 07, 2022

      This recipe does not work as written. Batter was too dry and baking time too long.

  • Black bean burgers

    • Annie51fl on November 09, 2020

      Contains gluten

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  • ISBN 10 0544189167
  • ISBN 13 9780544189164
  • Published May 23 2011
  • Format eBook
  • Page Count 640
  • Language English
  • Countries United States
  • Publisher Houghton Mifflin Harcourt

Publishers Text

The one cookbook you need for delicious vegan recipes, from snacks to main dishes to desserts

Robin Robertson, a celebrated 25-year veteran food writer, cooking teacher, and chef specializing in vegan and vegetarian cooking, brings you 1,000 vegan recipes and valuable cooking guidance. This indispensable cookbook is the most comprehensive, creative, and authoritative guide available for making satisfying vegan meals time after time.

Whether you're a beginner vegan, long-time vegan, or someone who is just trying to eat meatless meals a few times a week, this is the book for you. You will have a lifetime of recipes and inspiration.

These delicious recipes for breakfast, lunch, dinner and everything in between, are cholesterol-free, low in saturated fat, and high in fiber and complex carbohydrates. You'll get crowd-pleasing appetizers and snacks like Mango-Avocado Spring Rolls and Savory Artichoke Squares and family favorites like Vegan Margarita Pizza and Baked Mac and Cheeze. Best of all, Robertson gives you an endless variety of recipes from a diverse range of cultures. There is something in this book for everyone's taste!

1,000 Vegan Recipes:

  • Includes a "FAST" icon featuring quick and easy recipes that can be ready in 30 minutes or less
  • Provides kid-friendly recipes to help you get your kids to eat more nutritious foods
  • Offers detailed information and guidelines on ingredients substitutions, special nutritional concerns, and a handy list of important pantry staples
  • Presents vegan alternatives to restaurant favorites like Penne with Vodka-Spiked Tomato Sauce, Fajitas Without Borders, Cheezecake with Cranberry drizzle, Vegan Tiramisu, and vegan ice creams, sorbets, and granitas

1,000 Vegan Recipes is for everyone who is interested in healthy, ethically, and environmentally responsible and extremely delicious eating.



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