Notes about Recipes in this book

• Alphabet soup

  • marissa_rpc0d9 on February 13, 2026

    Love this soup, tastes nostalgic just like the canned classic. Orzo works great in place of alphabet noodles.

• Chickpea-rice soup with cabbage

  • MariaSwe on May 03, 2026

    Very easy and makes a lot. I used brown rice for a bit more nutrition.

  • pixie_brsj1p on May 07, 2026

    Made with celery instead of carrot. Stirred hummus through which made it lovely & creamy

• Creamy potato-leek soup

  • jdjd99 on March 17, 2021

    Really delicious and simple. The thyme was a wonderful flavor note for this soup.

  • christineakiyoshi on December 06, 2021

    Quite delicious and I love that you use a potato masher rather than immersion blender so the soup stays a little chunky.

  • bfurrow on October 05, 2023

    I really like this soup. Agree on other note about the texture.

• Sweet potato & red curry soup with rice & purple kale

  • mamacooksediblefood on November 28, 2020

    Also good with spinach in place of kale!

  • mara_j25lf5 on February 08, 2026

    Great for cold nights when you want something a little lighter

  • marissa_rpc0d9 on February 13, 2026

    This is my favorite soup of all time. I use full fat coconut milk, dino kale, and brown rice for the extra depth and chew.

• Shroomy hot & sour soup

  • mara_j25lf5 on February 08, 2026

    Great for when you have a cold and have the wood ear mushrooms.

• Chunky miso vegetable soup

  • christineakiyoshi on December 12, 2020

    Nice creamy soup for a cold night. It doesn’t have any spices or herbs but instead lets the vegetables shine.

• Babushka borscht

  • Wlow on December 17, 2025

    Very good. Kids had multiple helpings. Try cashew cream next time! Served with Roasted Fennel & Hazelnut Salad with Shallot Dressing (Veganomicon) and sautéed oyster mushrooms

• Wild rice soup with browned seitan strips

  • christineakiyoshi on November 06, 2020

    Tasty soup. I didn't use the seitan strips. The rice does expand quite a bit, so I added a few extra cups of veggie broth.

  • NicoleBrown on December 30, 2025

    Pretty good! I had seitan & veggie broth already in the freezer + everything else on hand so i decided to give this one a go. The wild rice and lentils do absorb quite a bit of liquid so mine is more like a stew than a soup, but I’m fine with it. Not sure it’s a repeater, but it was fun to try + great plant based protein content!

• New England clam chowder

  • Wlow on February 21, 2026

    Great but can be a bit grayish in color—gold and red potatoes (unpeeled) do help. Better than Bouillon vegetable flavor a bit too strong but “no-chicken” works well.

  • justine_0m1c9h on April 19, 2026

    Really good recipe! Would potentially only do 1 TBS tomato paste next time.

• Pesto soup with gnocchi, beans & greens

  • annettle on January 13, 2021

    We weren't wild about this soup - the gnocchi were good but overall it lacked the depth and texture we were looking for, becoming a soft puree but never really "creamy". Of course the broth used will have a large impact on the finished product, so if you try this do make sure you have a really good, rich stock.

  • puppyluf on July 01, 2023

    I really liked this but I made it with cooked potatoes since I had no gnocchi. I used Not Beef (Edward and Sons) bouillon cubes for stock and this gave it a really good flavor. I added a bit of extra water / stock to make it less puree-like.

  • bfurrow on October 06, 2023

    3/5. I made this in 2014 so can’t remember what I didn’t love about it.

  • stephanie_0dde79 on April 12, 2026

    O

  • stephanie_0dde79 on April 12, 2026

    O

  • stephanie_0dde79 on April 12, 2026

    O

  • stephanie_0dde79 on April 12, 2026

    O

  • stephanie_0dde79 on April 12, 2026

    O

  • stephanie_0dde79 on April 12, 2026

    O

  • stephanie_0dde79 on April 12, 2026

    O

  • stephanie_0dde79 on April 12, 2026

    O

  • stephanie_0dde79 on April 12, 2026

    O

  • stephanie_0dde79 on April 12, 2026

    O

  • stephanie_0dde79 on April 12, 2026

    O

  • stephanie_0dde79 on April 12, 2026

    O

  • stephanie_0dde79 on April 12, 2026

    O

  • stephanie_0dde79 on April 12, 2026

    O

  • stephanie_0dde79 on April 12, 2026

    O

• Cheddary broccoli soup

  • happyeater on May 25, 2015

    Delicious and filling. Freezes well to bring to work for lunch.

  • Vin on May 27, 2017

    A+ You'd swear there was cheddar in this delicious vegan soup! • My vitamix allows me to skip soaking the cashews. • Can use frozen broccoli w/o thawing as it's added just prior to boiling with stock–-big time saver. • I don't use the immersion blender as I prefer a very velvety soup. Rather, I let the soup cool about an hour prior to pureeing in the vitamix.

  • louie734 on September 11, 2017

    Way delicious. Only used half the cashew cream in the whole pot of soup and it's crazy how cheddar-like, how satisfyingly creamy this soup is. Wanting to avoid a too-thin soup, I cooked the soup with 2 cups of veg broth instead of 3. Only other changes: a leek for onion, didn't measure the broccoli - one medium head, stalk and all. After using the blender for the cashew cream, dump the cream into a mason jar (it makes just over 2 cups, so leave the remainder in the blender) and start tossing in the soup, blending it up in batches. Add a bit more broth/cashew cream as needed. Don't forget the acid! It perks the whole thing up.

  • leahb on November 04, 2017

    This was truly delicious. I don't know how anyone would know it was vegan. I only used half of the cashew cream. Instead of the immersion blender, I blended everything in my Vitamix, just 2 or 3 pulses was all I needed to have a creamy consistency with little bits of broccoli pieces to chew. Also, I didn't need to soak the cashews because of the Vitamix.

  • christineakiyoshi on July 20, 2019

    Delicious and hearty! Will make again. Quick to pull together.

  • Lglen on November 14, 2021

    Easy and so good!

  • LFL on October 29, 2022

    4.5 stars. We used low-sodium broth and only had half the amount, so we replaced the rest with water. We also didn't have sprouts so we garnished it only with fresh tomato and red onion. It came out well. It’s very rich but I like it a lot. I wouldn’t call it cheddary at all. It doesn’t remotely remind me of cheddar, but it’s very tasty and I would make it again (I'll probably leave out the red onion garnish, though--it didn't add much). It makes a lot too.

  • rhb on January 02, 2023

    Great soup and easy to make!

  • patioweather on June 08, 2023

    I wouldn't have made this if it weren't for the comments here and I'm glad I did. It was as good as everyone said it was.

  • NicoleBrown on February 19, 2026

    Made this after reading all the rave reviews. It was indeed delicious! Soaked my cashews in boiling water for 15 minutes. I did accidentally pulverize my broccoli a little too much with the immersion blender. Topped with crispy chickpeas & roasted cherry tomatoes! Ate it with a WFPB quesadilla! Super cozy & filling!

  • justine_0m1c9h on May 28, 2026

    Easy and good. Pretty simple.

• Sesame slaw with warm garlicky seitan

  • WandaA on February 23, 2016

    Delicious recipe. Used half of the recipe for two times lunch. Asian flavours all over and lots of texture. One of my favourites!

  • patioweather on May 21, 2024

    This came together very quickly. Even with the seitan, I don't know I feel about slaw as my entree though.

  • samfrances on July 26, 2024

    Very nice, though my partner wanted more carb. We had no noodles, but she found it worked well in a burger bun.

  • emilycaj on April 17, 2026

    I collected all the ingredients for this and then realized that the slaw was uncooked, which didn't sound like what I was in the mood for. Instead, I cooked everything in the sesame oil, and then poured the remaining dressing ingredients over the top at the end and let it all cook down a bit. It was really delicious and I would make it this way again.

• Quinoa Caesar salad

  • ccav on June 23, 2014

    I liked this very much. The tempeh was really good, I've never steamed before marinating and it really improves the flavor and texture, no bitterness. The dressing for this is fantastic. The whole thing made for a filling, delicious dinner and leftovers for lunch were even better. Made this without the avocado (didn't have any) but it would be great with it added.

  • patioweather on May 01, 2023

    Subbed flageolet beans for the tempeh, so skipped all the tempeh seasoning parts.

• Briny Caesar dressing

  • patioweather on May 01, 2023

    There's an entire head of roasted garlic in here and somehow I don't taste it! Do I have some dull garlic?

• Ranch salad with red potatoes & smoky chickpeas

  • jenburkholder on July 17, 2021

    Good weeknight dinner. The dressing doesn’t hold at all - plan on using pretty much right away. The chickpeas are great, will use that idea elsewhere.

• Dragon noodle salad

  • LFL on January 08, 2022

    4 stars. Left out radishes and added red pepper, grape tomatoes, microwaved baby corn, and raw fresh peas to the cucumbers. Used 8 oz. brown rice pad thai noodle instead of white and added by 20 oz. super firm tofu browned in a nonstick pan. For the dressing I used the same amounts of soy sauce, water, and peanut butter, a little extra garlic, less sriracha (a half teaspoon per batch, I think— I doubled the dressing), only 1/4 tsp salt, a little less agave (1.5 Tbsp in a double batch so 0.75 Tbsp in one batch) and less vinegar. The dressing was delicious. We needed a lot less than the entire doubled amount of dressing, so we have lots of extra which is awesome.

  • bfurrow on October 06, 2023

    This dressing is the perfect peanut sauce. I would add less water if dipping instead of dressing noodles. I quick pickled the radish and cucumber.

• Peanut dragon dressing

  • cedarmakesthings on May 03, 2016

    This sauce was amazing, and so easy to throw together to pour over stir fries. I was low on peanut butter, so used the same amount of peanuts and made it in the vitamix. It was perfect!

• Kale salad with butternut squash & lentils

  • louie734 on April 12, 2017

    What a great winter salad. Lentils cook while butternut cubes roast. Torn kale - red leafed looks extra dramatic - wilts under a bit of oil (a tip from serious eats). Then toss with a sweet-tart mustard dressing. Here I veered off to use one from smitten kitchen. The second time I made this, I tossed in some quinoa to make it even heartier. It lasts in the fridge for days, where it even gets better!

  • Ezair92 on January 07, 2024

    This is very good. I don’t know that I would say it makes 6 servings. It was more like 4.

• Bistro beet burgers

  • SpatulaClark on July 09, 2020

    Worth a double batch (freezes well as author notes). Definitely captures the sausage flavours. Be careful not to overcook or they become more crumbly.

• Lentil-a-roni

  • soleilune on March 01, 2014

    This reminded me of my childhood so I had high hopes, but it was super bland. Couldn't finish the leftovers.

  • LFL on October 29, 2022

    4 stars. The name reminded me of Chef Boyardee Beefaroni which is the grossest thing you can imagine--if Isa had given this recipe a different name I might have tried it sooner. It’s a shame that I didn’t because it’s absolutely delicious. I feel sure I will make it again because it's so easy, quick, filling and tasty. It also had a creamy richness that isn't visible in the cookbook photo. It turned out lighter colored for me than it is in the picture because of the cashew cream. My husband asked if it was stroganoff and I had to tell him, no, it's lentil-a-roni. Which sounds a lot less impressive, but isn't at all! The second time I made it I used half the salt (I’m trying to cut down my salt intake) and it was still good but not as terrific as last time. I would still make it again, though.

  • wlmich on December 28, 2017

    I also thought this was extremely bland. I added spaghetti sauce to the leftovers and it was much better.

  • avogel on May 17, 2022

    This is a go-to comfort food in our house!

• Down-home curry with tofu & broccoli

  • ccav on May 14, 2014

    This was easy and tasty. I used blue potatoes which worked fine. Leftovers were good cold on brown rice for lunch.

  • susankay on November 30, 2020

    Wonderful! I made it as written, except I used water instead of broth. I’ll definitely make this again.

  • jdiedrichs on March 22, 2026

    Easy to make and delicious.

  • Lalamzo on January 22, 2026

    Tasty and comforting. I used a sweet potato since that’s what I had and used full fat coconut milk.

• Goddess noodles with tempeh & broccoli

  • ccav on May 30, 2014

    Made this to serve over brown rice. It was indeed fast and easy to make. Will try again with chick peas in place of tempeh.

  • LFL on October 29, 2022

    2.5 stars. We were kind of disappointed in these. Part of the issue was that I used frozen minced garlic which is hard to cook more than a few seconds in that level of heat, so the flavor didn't have a chance to really get into the oil or distribute well throughout the broccoli. But I think it also needed something beyond that. Hard to say what. We tried adding salt, a squirt of lemon, chili flakes. Some of these helped a little but I still felt it was a bit on the boring side.

  • NoaBC on April 29, 2020

    I made this with brown rice and kale rather than pasta - it was healthy and hearty, and really straightforward. I like this as a healthy and comforting weeknight dinner :)

  • lacey_qfxooy on February 26, 2026

    I always cook this with chickpeas, as I don’t care for tempeh. But I love the sauce and this is one of the recipes I’ve made many times because it’s easy and good.

• Jerk sloppy Joes with coconut creamed spinach

  • Waderu on December 07, 2014

    Made this last night - it has a lot of ingredients and was somewhat time consuming (took about an hour), but it was delicious. I made a half recipe, used a whole can of diced tomatoes with roasted garlic (and eliminated the garlic from the recipe) and used Upton Seitan - it crumbles easily and gives it a great texture.

• Coconut chana saag

  • ccav on February 17, 2015

    This worked very well. Great flavors. Used spinach instead of kale.

  • Dawndella on January 25, 2020

    Substituted spinach for kale, fennel seeds for anise seeds and forgot to add fresh cilantro. Half the recipe was enough for three portions, served with brown rice and mango chutney. Suitable for freezing.

  • djnielsen64 on February 03, 2024

    Very good!

  • christy_l69njf on January 26, 2026

    One of my go-to faves

  • marissa_rpc0d9 on March 01, 2026

    Very good. Used a pre-made Indian spice blend in lieu of individual spices, added green peas and substituted spinach for the greens.

• Roasty soba bowl with miso-tahini dressing

  • lesliepolk on April 29, 2015

    also delicious over rice. The combination of tastes is amazing for such a simple recipe.

  • LFL on October 29, 2022

    4 stars. Very good. The tahini-miso sauce was really quite good with the roasted cauliflower, soba noodles and lentils.

  • erin3107 on July 24, 2022

    I don't know why but the sauce was so so so salty!! was completely inedible. Maybe it was just the type of miso that I used but I'm not sure

  • samfrances on September 24, 2024

    Very tasty, and fantastic ratio of time / effort to tastiness.

• Seitan & wild mushroom stew

  • Morgan.larue on January 13, 2016

    This was *so* good. Full-flavored, rich. Lovely with a glass of red. Will please many an omnivore.

• Red lentil Thai chili

  • Alwaysautumn on February 13, 2016

    Delicious. Thai inspired flavours bring something amazing to your everyday chilli.

  • consortiumlibrary on August 14, 2017

    Really loved this - the second time around and as modified (as written, it was too bland; we also didn't like the big mushy chunks of sweet potato). It's fusion that works, takes about 45 minutes total, and I'll make again. My modifications: doubled garlic, cut sweet potatoes in 1/2" dice and cut quantity in half, cut amount of red lentils, kidney beans, and tomatoes in half, and served with chopped fresh cilantro, chopped fresh basil, chopped fresh onion, and lime wedges (essential). Also added an extra tbsp of Thai red curry paste, but wouldn't do this if had guests who don't like spicy. I kept the amount of broth and coconut milk as in the recipe, which resulted in a (very delicious) soup rather than a chili - for chili, I'd cut both in half (though the resulting broth is so amazingly good I'm likely to always make it as a soup). Also cooked 15 minutes after adding last batch of ingredients to better meld the flavors; I'll do so next time too.

  • jhallen on May 11, 2022

    This was good and very easy. It didn’t blow me away, but it made for an easy weeknight chili.

• Good gravy bowl with broccoli & seitan

  • DeGroeneKeuken on February 26, 2016

    The sauce was really yummy (I didn't add sage, but used a bay leaf). Made this with the mashed potatoes instead of quinoa.

  • emilycaj on November 16, 2025

    The miso flavor is very strong in the gravy, so make sure you like that before making this. This tastes fine but because it involves making quinoa, steaming broccoli, sauteeing seitan, and making the gravy, it takes a long time and requires a lot of dishes. I'm not sure it tastes good enough to be worth the effort.

• Marbled banana bread

  • louie734 on February 06, 2019

    Very tasty, almost fat-free banana bread. The batter looks impossibly wet, but baked up just fine. Used whole wheat pastry flour for 1/3, spelt for the other 2/3s. Otherwise followed the recipe exactly. The outside has a bit of a crackle, the inner crumb is super soft. Not terribly chocolatey - perhaps a candidate for skipping the cocoa marble & adding chocolate chips (or rum & coconut!). Toasts up nicely at breakfast.

  • bfurrow on January 05, 2025

    I’ve made this twice and it’s not my favorite. I don’t remember the details. It’s fine.

• Just chocolate cake with gooey ganache

  • louie734 on May 02, 2020

    Simple, quick, just perfect for a single-layer 8" cake (don't need springform; parchment round was fine). The ganache, of which only half this amount is needed, should be made first and allowed to chill in the fridge - texture was much better once it was cool. Speaking of, cake texture held up great in the fridge without getting dry. BF didn't know it was vegan!

  • annapanna on August 27, 2015

    Nice chocolate cake, very simple to make. The recipe for Ganache makes too much 1/2 or even 1/3 is enough

  • bfurrow on October 07, 2023

    Doubling the recipe makes 2-6” cakes and 5 cupcakes. I made two separate batches at once vs just doubling the ingredients. I didn't make the ganache, but the cake is easy, uses household ingredients and is delicious. I made a vegan cream cheese frosting to go with.

• Steamy beany sausages

  • louie734 on May 15, 2020

    Never made seitan before. Used home cooked pinto beans and their broth for the liquid. The mixture smelled good while mixing, and was easy to shape. I used the instant pot to steam, a no-brainer. The fennel flavor definitely comes through and makes you think of Italian sausages, rather than breakfast sausage or chorizo. Because it's strongly spiced, it's not as versatile as a milder version could be, oh well. I froze these and used one last night, thawed in the microwave, diced into leftover pasta. Good!

  • Lglen on October 09, 2018

    My most successful seitan attempt so far. I cooked my pinto beans in my instant pot with a splash of soy sauce for flavour and I cut down on the smoked paprika and added cumin and poultry seasoning. I forgot to crush the fennel but that's ok! I steamed them in my instant pot in parchment paper. I'll most definitely make these again. I might add some liquid smoke next time as I'm not a huge smoked paprika fan.

• Smoky Incan stew

  • ccav on February 19, 2023

    We only used one chipotle and that was perfect amount of heat for us. Reminiscent of Westerly stew which had a slightly more tomatoey base. Definitely make again!

• Bestest pesto

  • lorloff on August 09, 2025

    We love pesto and I was interested to try Isa’s vegan version. This combination of herbs worked brilliantly. Roasting the nuts amps up the pesto flavor. Worked perfectly in her risotto recipe from the previous page.

  • bfurrow on January 15, 2025

    I personally love this pesto. I’ve served it to non vegans and I don’t think it always hits the mark for them. But I think it’s a good option.

  • erin3107 on July 24, 2022

    best pesto I've ever made genuinely!

• Pesto risotto with roasted zucchini

  • lorloff on August 09, 2025

    The idea of making a risotto based on pesto is fantastic. The dish using her pesto recipe was so delicious and perfect with the roasted zucchini on top. We had vegan friends over for dinner and my husband who loves risotto was skeptical and this dish won him over. We made this for four and I increased the recipe to 1.5.

  • bfurrow on October 06, 2023

    I love this recipe and have made it many times since it was first on the PPK website.

  • Hannaha100 on June 10, 2020

    Everyone liked this. Made with roasted cauliflower instead of courgette. Stock for wine. Shop bought pesto. Some additional frozen peas at the end. M2 ate extra rice, M1 ate extra cauliflower. Nice but didn't wow me. Missing some acid maybe?

  • erin3107 on July 24, 2022

    Very tasty but the portion size was very small

• Sweet potato gnocchi with seared Brussels sprouts & tarragon cream

  • lesliepolk on February 12, 2015

    If using a vitamix, you don't need to soak. I tend to soak in hot water for about 30 minutes just to soften a little. I found this recipe as a whole a bit labor intensive, but if you make the gnocchi ahead of time (even just in the AM) it is easier. I may roast the brussel sprouts next time, they were good here as is, but I love them roasted.

  • Dawndella on January 25, 2020

    Wouldn't pick this as one of the first dishes to make if you are an inexperienced cook, as I was. It is quite labor intensive and took me a lot more time than the recipe says. I also made some mistakes, and because of that and being very tired, I didn't really enjoy the end result. I may revisit it sometime in the future.

• Chicky tuna salad sandwiches

  • redjanet on July 01, 2018

    This is an excellent substitute if you are missing tuna salad sandwiches at all. Even if you've never had tuna salad, this is a terrific sandwich filler. The crunch and texture is very satisfying, especially on toast. That said, I have trouble waiting for it to be on the toast before I start shovelling it into my mouth! I do recommend adding the dulse flakes as recommended as it really does help add that extra fishy taste, but of course without the actual fish!

  • Hannaha100 on January 06, 2020

    I split this batch in two halves and made one with sunflower seeds for me and one without for DD. I tried both and personally preferred the extra crunch but it was perfectly fine without. I really enjoyed this (more than I expected). It was quite fresh tasting and light (sandwich had additional spinach leaves). It doesn't make me think of tuna particularly but maybe because I've never had a tuna sandwich with crunchy veg in. I'm curious to try with optional seaweed now. M1 refused to try it. Think this will be part of my regular sandwich rotation though.

  • jenburkholder on February 08, 2023

    This was ok, but needed something pickly or mustard-y to balance out. Wasn’t convinced by the sunflower seeds. Overall decent, but prefer the chickpea tuna salad from ATK.

  • Rivercat0338 on February 12, 2024

    This wasn't a close comp to tuna but very tasty and I looked forward to lunch. Would add dulse next time or would take more time to chop nori more finely, and also add some mustard. Very crumbly to manage on bread so I ended up making wraps instead.

• Chandra malai kofta

  • soleilune on November 03, 2014

    Totally totally amazing. This recipe alone is worth buying the book to make.

  • Friedgold on June 21, 2015

    Delicious! I baked my kofta for 30 minutes at 425, flipping halfway through. I'm too lazy to fry.

  • WandaA on February 23, 2016

    Just WOW! Very delicious. Even my omnivore family loved this one!

  • Dawndella on January 25, 2020

    Instant favourite and have already made twice. I made half the sauce and still had enough for 3+ portions. Served with cauliflower rice on the first night and with brown rice and roasted cauliflower on the second. I forgot to add the peas on my first round, but added it when I made it last month: just as delicious!

  • erin3107 on July 24, 2022

    really good, I make the sauce all the time with just regular veg instead of the koftas

  • patioweather on July 03, 2023

    My friends could not stop raving about the kofta. They were fragile, but survived being pan-fried.

• Mango fried rice

  • nadiam1000 on March 28, 2017

    really tasty and a suprising combination. The red pepper flakes balance out the sweetness and I love the crunch of the cashews and addition of green beans

• Chocolate-zucchini bundt cake

  • annapanna on August 27, 2015

    It turned out perfectly. I made half the quantity of ganache and I thought it was enough.

  • Isdo on December 22, 2025

    Delicious! Half the ganache is more than enough.

  • mara_j25lf5 on February 08, 2026

    One of my favorite zucchini cake recipes

• Lemon-blueberry loaf

  • annapanna on September 07, 2015

    This is really very good. I am new to vegan baking so I was not sure what to expect... I don't think you miss the eggs at all, it's delicious, and it is also pretty low in fat. I think this is the best blueberry loaf I have ever made!

  • djnielsen64 on January 01, 2024

    Excellent—really moist and tangy.

  • MsMonsoon on June 04, 2023

    Wow! Who knew vegan baking could be so easy, healthy, and delish? No egg replacer needed, just 2 Tbsp of applesauce. My loaf was pretty pale, though, not like the great photo shared here. I used sunflower oil because I think a strange flavor can develop with canola. I have also heard milk proteins in butter can dull the taste of fresh ginger and I wonder if the same is true of lemon — with the flavor being more intense with oil rather than butter. Pretty perfect recipe.

• Everyday pad Thai

  • Wlow on March 04, 2021

    Great. Tangy and spicy with 1-1/2 T chili garlic sauce (Tuong ot toi vietnam) and not as much veg and tofu as recipe called for (used what we had on hand), so extra saucy. Not like restaurant pad Thai but everyone enjoyed. Added scrambled egg, per other recipes, so no longer vegan. No bean sprouts or cilantro, subbed lemon juice for some of the lime juice. UPDATE 2/2022 With full amount broccoli and tofu, a 12” iron skillet would be better than 10”. Family didn’t notice 1/2 cilantro so full amount next time! Used 1/2 sriracha but could use more. Lemon juice subbed for lime fine in a pinch.

  • cedarmakesthings on May 03, 2016

    This had amazing flavor. My only issue is that a novice might need a bit more info on cooking the tofu to get it nice and crisp. Theppk.com has good instructions if you look up this same recipe on the site. This recipe is a keeper.

  • patioweather on November 22, 2023

    This was really good. This might become my go-to stir fry sauce.

  • megan_nto3lq on February 12, 2026

    Delicious and easy! Can definitely cook more than 8 oz of noodles if you use a wok.

  • justine_0m1c9h on June 02, 2026

    Really a surprising banger! Tastes just like the vegan pad thai I usually get for takeout. I made with no bean sprouts and half the sriracha.

• Roasted red pepper mac & cheese

  • Wlow on March 06, 2026

    Really enjoyed and will make again. Smoked paprika makes a nice addition.

  • bfurrow on January 27, 2025

    This recipe is easy and delicious. The flavor profile of the spices really sings.

  • MsMonsoon on March 08, 2025

    Delicious. I doubled the recipe which pushed the limits of my 14-cup food processor. I soaked the cashews and roasted the peppers (one red, one orange) the night before. I love the Italian sausage spice flavor with the fennel seeds. Saw too late the note in the book that says this makes plenty of sauce (it does) so you can add in veggies of your choice. Will try that next time. A double recipe went into a 9x13 for the optional baking at the end.

• Eggplant & bread crumb fettuccine

  • Wlow on November 14, 2025

    Very good approximation using 4 small Japanese eggplants steam-fried in two batches in 10” iron skillet (olive oil added a few times, then ladlefuls of pasta water with lid on). 1/2 lb whole-wheat thin spaghetti, heel of Dave’s Killer Bread (crumbled, toasted in dry pan), maybe 1 T finely chopped fresh thyme, abt 1 C homemade tomato sauce (could've used more). Tried with both nutritional yeast and pecorino (not vegan). Liked pecorino more but didn’t really need either. Green salad would’ve been nice alongside.

• Curried peanut sauce bowl with tofu & kale

  • Wlow on November 07, 2021

    Fabulous sauce. Honey subbed for agave nectar (not vegan). Update 11/2023: brown rice syrup (vegan), gochuchang sauce subbed for sriracha, avocado oil for olive oil, Madras curry powder, Vietnamese brown rice noodles with seaweed Update 6/2026 Simple Garlicky Greena (collards) from Wild About Greens awesome in place of kale

  • LFL on October 29, 2022

    4.5 stars. Very good but the most amazingly tasty thing in it is that peanut sauce. It is truly excellent and reminded me of the peanut satay sauce that an excellent local Thai restaurant makes.

  • justine_0m1c9h on April 10, 2026

    This recipe really is about the sauce, and you can pair with practically any tofu/veggie/grain bowl.

• Black-eyed pea & collard tacos with apple-avocado salsa

  • LFL on October 29, 2022

    These were solid. Not wow but still something I would make again. We don’t usually eat collards or black-eyed peas so I liked that it helps us diversify our diet. I thought that the additional salt wasn’t necessary—the Frank’s Hot Sauce and broth (even though I used low sodium broth) made them more than salty enough. I only included salt in the collards and left out the 1/2 tsp in the black-eyed peas, but even that collards salt wasn’t needed and I’ll leave it out next time. We used whole wheat tortillas heated according to package directions (10-15 seconds on each side in a dry pan) and they went great

  • megan_nto3lq on March 09, 2026

    Stunning. Easy and delicious! I could eat the whole bowl of salsa on its own too...

• Tofu-mushroom Stroganoff

  • LFL on October 29, 2022

    4 stars. I've made this twice and the sauce came out a bit different the second time from the first and I'm not sure why. But regardless, it was really good both times.

  • Dawndella on January 25, 2020

    Unfortunately the pasta I used tasted like cardboard, so I couldn't really judge the stroganoff. Going to revisit this recipe another time. I got two portions (or three small ones) out of the recipe instead of the stated four portions.

  • rhb on January 02, 2023

    Loved this! We doubled the recipe but instead of doubling the tofu, we added 14 ounces of mushrooms. We've also made it with no tofu at all and just more mushrooms.

  • samfrances on October 28, 2023

    Also goes great with brown rice.

  • jenburkholder on January 13, 2023

    Very flat as written. Better once it sat overnight and got doctored up with soy sauce, but not a repeater.

• Beefy asparagus stir-fry with fresh herbs

  • LFL on October 29, 2022

    4.5 stars. I only put in one tsp of sriracha. It was the right call--the recipe was delicious but very intense and salty even so. I also threw in a cup of snow peas in with the asparagus and left out the bean sprouts. The asparagus was thin so I cooked it for a minute less than the directions said and since the sauce thickened a lot faster than three minutes, probably a minute or two less on that end too. It came out perfect. I loved the sauce consistency, it was slightly glaze-like and so yummy. If you don't have the budget for fresh herbs, make it anyway! I included them but although they were good, they weren't really needed. I would definitely make this one again. It’s easy and quick to make too.

• Dilly stew with rosemary dumplings

  • damazinah on November 12, 2016

    Very good, but dumplings were heavy and more pasta-like than fluffy - will use a trusted recipe next time. Also, added red wine to the stew.

  • rhb on January 02, 2023

    Loved this, it is so hearty! The dumplings were a bit heavy but still really good. I used unsweetened vanilla almond milk and it worked fine. Next time, I might skip the dumplings and add rosemary to the stew; also will try skipping the roux and add some grated potato instead for the thickener (maybe 8 ounces).

  • amanda_tynr55 on April 04, 2026

    I return to this recipe time and again. So comforting and delicious.

• Omaha yakisoba with red cabbage & corn

  • Hannaha100 on April 29, 2020

    This is where EYB comes into its own: what can I make with red cabbage and shiitake mushrooms? Didn't have mirin so used vermouth with sugar instead. Three bundles of udon (250g) was enough. This was pretty popular. Did kiddo version without spring onion, hot sauce or ginger. Little one mainly ate noodles but enjoyed it. I would absolutely make this again. Just as a note the photo that looks like it should be for this recipe seems to have courgette rather than broccoli, I wonder if there was a switch? We enjoyed it anyway.

  • MsMonsoon on April 03, 2024

    Good flavor. Lots of veg to bulk up and healthify the noodles. Used Trader Joe’s precooked wheat noodles. I had probably 20% more noodles and shiitakes, and 50% more garlic and ginger than the recipe. I can never find mirin so I used rice vinegar and added a tiny bit of sugar. Easy and one-pot, and pretty quick with pre-washed broccoli florets, pre-sliced mushrooms and frozen corn.

  • katiesue28 on February 22, 2024

    This was pretty good. A nice way to use up vegetable odds and ends in the fridge, but not something I'd make for guests. Add the sauce to taste as it can be a bit salty.

  • NoaBC on September 05, 2025

    This was fine, very much tastes like a western recipe for noodles, with the overwhelming flavour being soy sauce. I didn't dislike it but I doubt I'll make it again, there are much better noodle recipes out there.

• Olive angel hair with seared Brussels sprouts

  • Hannaha100 on June 03, 2020

    Made a version of this with edamame beans instead of walnuts for a bit of textural variety. A little fiddly because my veg was frozen and olives had stones - both of these problems could be eliminated with planning. This was quite nice - M1 ate all of hers and asked for more! She didn't even complain about the onion. I prefer saucier pastas but this made a pleasant change.

  • Ezair92 on January 07, 2024

    A nice change with Brussel sprouts. A great quick meal

• Chewy coconut-date bars

  • WandaA on February 24, 2016

    Very delicious sweet treat. Easy to make and full of flavour and bite. Will definitely make again.

• Rosemary-chocolate chip cookies

  • stevenpeters on January 29, 2017

    Cookies didn't spread out for me. Next time I'll try almost melting the coconut oil. Tasted great, though.

  • bfurrow on October 23, 2023

    This recipe is good and I make it without the rosemary.

• Puffy pillow pancakes

  • leahb on November 04, 2017

    I've tried a lot of vegan pancakes, and while many of them were good, these were outstanding. They take a little longer to cook in the cast iron skillet than others, I'm not sure why. Doesn't matter though because they are worth waiting for!

• Cornbread muffins

  • Lglen on November 07, 2018

    Really good! I used rice flour to make them gluten free

• Roasted butternut Alfredo

  • Dawndella on January 25, 2020

    Instant favourite and have made a couple of times since.

  • rhb on January 17, 2023

    My husband really liked this; I wasn't crazy about it, but it I couldn't stop eating it! So, I liked it well enough. I used the nutritional yeast but would like to try the recipe without it.

  • amy_be8g0k on March 30, 2026

    Threw it in the oven with bread crumbs at the end to make it more Ike baked Mac n’ cheese. Just wish I could convince my kids to like anything other than the boxed stuff. This was deliciously creamy.

• Chai spice snickerdoodles

  • Dawndella on February 07, 2020

    I think I made them too thin, because I got just over double the amount of cookies I was supposed to, haha! Everyone, including me, really liked them regardless.

• Cast-iron stir-fry with avocado, basil & peanuts

  • Ezair92 on January 12, 2024

    My first time cooking tofu and this was really good. I added some snap peas since I had them. I did use avocados as a topping but next time I would omit them. It really didn’t need it.

• Sticky orange chicky stir-fry

  • NoaBC on December 03, 2019

    This was delicious. I swapped the suggested veg out for broccoli, green beans and mangetout and it worked great. I actually think they go better than the shallots and red pepper would have. I also used shop-bought vegan chicken pieces rather than make my own seitan.

  • NoaBC on December 03, 2019

    The ingredients list here includes everything needed for the home-made seitan - if you use preprepared or sub a different protein, it is much much shorter!

• Porcini-tofu burgers

  • boberonicus on May 25, 2024

    The porcini ingredient is not used in the recipe. I added it just before the 1/2 cup of panko. The burgers cook up nicely. The flavor is subtle but mostly masked by burger fixings (tomato, pickle, etc.) My wife is devoted carnivore and lack of texture was a problem for her. I was OK with the recipe, but I won't make it again.

• Island black bean burgers with nectarine salsa

  • SpatulaClark on July 09, 2020

    Good binding power, and the flecks of capsicum give it something extra. Pairs well with other fruit too, as well as salads/wraps.

• Ancho-lentil tacos

  • anna_om8bb7 on March 01, 2026

    This was a great alternative to fake meat… I did combine this recipe with a fav from another cookbook where I baked the tacos to be crispy!

• Chipotle-oyster mushroom tacos

  • erin3107 on July 24, 2022

    was alright but nothing special

• Tempeh meatballs & spaghetti

  • Jenmeister on June 23, 2022

    I've only ever made the tempeh balls part of the recipe, always a hit!

• Creamy sun-dried tomato penne with broccoli

  • erin3107 on July 24, 2022

    A winner in our household! We used diluted sherry instead of red wine and came out really well

• Bestest oil-free pesto

  • jhc1985 on March 04, 2026

    Also calls for garlic, cilantro and vegetable stock. When I make pesto, I use this recipe, and I make pesto a lot. This is very flavorful and can be used in a variety of dishes.

• Tempeh orzilla

  • samfrances on April 03, 2023

    The Orzilla was very tasty, though I think I should have used a bit less stock. The tempeh wasn't particularly flavourful though. I might increase the spices and/or oil next time. I also think this would be fine with more wilted spinach - might put the whole bag in next time.

  • jenburkholder on February 22, 2021

    This was good (even though I oversalted it slightly, oops). Used fresh rosemary instead of dried (is dried rosemary a thing?) and mixed farro with the orzo for a bit more fiber and chew. I also finished the grains in the sauce, which would have been very liquid otherwise. Doubled the tempeh, because between that and the 2 oz of orzo, that's a very small dinner. Nice weeknight supper with cheap ingredients, would make again.

• Citrus-tahini bowl with bok choy & grilled tofu

  • LFL on October 29, 2022

    4 stars. I loved this! It might be my favorite thing that I've made so far. I just loved the orange-tahini sauce and the way it combined with the seared tofu and bok choy. The red quinoa gave it a nice color contast, too. It was a bit of work for me (I'm a slow cook) but so worth it. Do use the orange segments, they add a lot. Also, I discovered I can make quinoa in the rice cooker using a 1:1.5 ratio of quinoa to water.

  • MsMonsoon on June 29, 2025

    Used large bok choy. Felt a little waterlogged after steaming. Used a large nonstick pan instead of a grill. Marinade/sauce is tasty, though I felt it could use a bit more salt or soy.

  • NicoleBrown on January 16, 2025

    Very good! I’ve never had oranges with bok choy or tahini before, but i very much enjoyed the combination. I cooked the quinoa in the instant pot. Steamed the bok choy with a bamboo steamer + pan fried the tofu in a bit of olive oil (no grill pan). No red quinoa on hand so just used regular. I’m sure red would be super pretty!

• Chimichurri-pumpkin bowl

  • LFL on October 29, 2022

    3.5 stars. I ended up roasting the pepitas in the microwave. I used butternut squash because I'm not a huge fan of pumpkin. I also accidentally put all the pepitas into the chimichurri instead of half, so I had no pepitas left to sprinkle on the bowl. The chimichurri was probably less intense as a result, but it was still good. It also had a too much vinegar for my taste, so next time I'll make it with less or maybe even substitute lemon juice for vinegar. I have no idea if that's at all authentic but I think I would like it better. I would make this again with some adjustments.

• Warm potato salad with grilled seitan & asparagus

  • erin3107 on July 24, 2022

    Was good! It was maybe a bit too mustardy but could have been the type of mustard I used

• Nirvana enchilada casserole

  • patioweather on October 07, 2025

    A lot of work! Room full of omnivores enjoyed it.

  • avogel on May 08, 2022

    This was so delicious! It made many servings- this would be great for a dinner party. I made half as much sauce as the recipe calls for, which was sufficient. No need to use two cans of tomatoes in my opinion.

• Sesame tofu

  • Notajellyfish on November 14, 2022

    3 tbsp soy to 1 tbsp toasted sesame oil

  • bfurrow on October 06, 2023

    So easy and quick.

• Simmered seitan

  • erin3107 on July 24, 2022

    first time cooking seitan and turned out well!

• Steamed chicky seitan

  • patioweather on January 28, 2023

    This was my first time making seitan in years and it was much easier than I remember it being. I used the instapot. I got the water ready using the saute setting, then put the seitan in and put it on steam for the suggested time. Next time I would mash the chickpeas more thoroughly.

• My Thai overnight scramble

  • pixie_brsj1p on May 17, 2026

    We play around with this depending on ingredients & vibes. This time we made it korean with kimchi, gochujang, sesame oil & seeds, rice vinegar & Korean soy sauce. When we fried it we added edamame & shredded cabbage.

• Muffin pan mini omelets

  • pixie_brsj1p on May 07, 2026

    Good with added texture eg seeds & pulses. Increase garlic, add chilli & extra spices. Easily customised. Good in sandwiches

  • Avcount on February 20, 2022

    I added a pinch of black salt to add an eggy flavour. They're pretty nice.

• Chipotle sausage hash

  • mara_j25lf5 on February 08, 2026

    One of my husband's favorite breakfasts.

• Miso-tahini dressing

  • erin3107 on July 24, 2022

    Way too salty

• Carrot cake pancakes

  • NicoleBrown on February 01, 2026

    Roughly followed this recipe as I had sourdough discard to use up. Used whole wheat flour, upped my liquid to accommodate. Added raisins and chopped pecans in addition to shredded carrots. Skipped the oil. Served with PB2 cashew + mango and blueberries!

• Banana-nut muffins

  • erin3107 on July 24, 2022

    These were ok, they went mouldy pretty quickly but that's probably because of the strawberries I added in the subs

• Banana-berry scones

  • erin3107 on July 24, 2022

    Good for taking to work as a snack, rather than a dessert as they aren't too sweet. The raspberries were really nice in these so next time I would add extra and mix them in instead of putting them on the top.

• Jumbo oatmeal-raisin cookies

  • bfurrow on October 23, 2023

    These are so yummy. Most recently I made them with chocolate chips and walnuts instead of raisins.

  • rosyannposy on March 09, 2024

    Really good. Will definitely make again. Replaced half the raisins with chocolate chips.

  • christineakiyoshi on February 18, 2020

    Soft, sticky and chewy. These spread a lot. Good cinnamon flavor.

• Kitchen sink chocolate cookies

  • christineakiyoshi on November 08, 2019

    These taste great--good combination of all things that make cookies good. I subbed pecans for the peanuts since I didn't have any on hand.

• Norah's lemon-lemon cookies

  • christineakiyoshi on February 02, 2020

    Delicious!

  • NicoleBrown on January 31, 2026

    Made these for my oldest son’s (a lemon lover) graduation party. Everyone loved! Easy to throw together and the icing makes them especially pretty. I put parchment paper down, left cookies on cooling rack and drizzled overtop.

• Boston Globe by T. Susan Chang

  ...will it cause you to forsake forever the joys of bacon and butter? Probably not. But for those who consider veganism a creed of abstinence...these joyous, vivid recipes are a persuasive argument...

  Full review