Vegan Planet: 425 Irresistible Recipes with Fantastic Flavors from Home and Around the World by Robin Robertson

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    • Categories: Dressings & marinades; Main course; Cooking ahead; Vegan; Vegetarian
    • Ingredients: firm tofu; toasted sesame oil; reduced salt tamari sauce
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  • Lemon-ginger tofu
    • Categories: Sauces, general; Main course; Cooking ahead; Asian; Vegan; Vegetarian
    • Ingredients: extra-firm tofu; toasted sesame oil; ground ginger; lemons; agave nectar; Asian chilli sauce
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    • Categories: Main course; Cooking ahead; Vegan; Vegetarian
    • Ingredients: tempeh; reduced salt tamari sauce; agave nectar; liquid smoke; toasted sesame oil; smoked paprika; black peppercorns
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    • Categories: Quick / easy; Cooking ahead; Vegan; Vegetarian
    • Ingredients: vital wheat gluten; chickpea flour; nutritional yeast flakes; onion powder; garlic powder; black peppercorns; reduced salt tamari sauce; onions
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    • Categories: Main course; Cooking ahead; Vegan; Vegetarian
    • Ingredients: cooked white beans; vital wheat gluten; vegetable broth; nutritional yeast flakes; reduced salt tamari sauce; instant tapioca; onion powder; ground sage; ground thyme
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    • Categories: Main course; Cooking ahead; Vegan; Vegetarian
    • Ingredients: vital wheat gluten; nutritional yeast flakes; tapioca flour; smoked paprika; ground fennel; dried red pepper flakes; green peppers; onion powder; ground cayenne pepper; black peppercorns; cooked kidney beans; reduced salt tamari sauce; tomato ketchup; liquid smoke
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    • Categories: Appetizers / starters; Dairy-free; Vegan; Vegetarian
    • Ingredients: walnuts; non-dairy milk; black peppercorns; vegetable oil; artichoke hearts; lemons
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    • Categories: Dips, spreads & salsas; Quick / easy; Appetizers / starters; Mexican; Vegan; Vegetarian
    • Ingredients: cooked cannellini beans; non-dairy milk; nutritional yeast flakes; smoked paprika; chili powder; tortilla chips; tomato salsa; jalapeño chiles
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    • Categories: Appetizers / starters; Asian; Vegan; Vegetarian
    • Ingredients: napa cabbage; carrots; fresh ginger; extra-firm tofu; toasted sesame oil; reduced salt tamari sauce; vegan wonton wrappers
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    • Categories: Stuffing; Rice dishes; Appetizers / starters; Snacks; Middle Eastern; Vegan; Vegetarian
    • Ingredients: onions; basmati rice; pine nuts; dill; ground cinnamon; vegetable broth; brine-packed grape leaves
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    • Categories: Appetizers / starters; Snacks; Thai; Vegan; Vegetarian
    • Ingredients: lettuce; unsweetened shredded coconut; dry-roasted peanuts; limes; fresh ginger; cilantro; Thai chiles; shallots; reduced salt tamari sauce
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    • Categories: Appetizers / starters; Entertaining & parties; Asian; Vegan; Vegetarian
    • Ingredients: short-grain rice; rice vinegar; nori; sesame seeds; asparagus; wasabi powder; pickled ginger
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    • Categories: Sauces, general; Dips, spreads & salsas; Sandwiches & burgers; Appetizers / starters; Asian; Vegan; Vegetarian
    • Ingredients: napa cabbage; carrots; bean sprouts; cilantro; peanut butter; Asian chile paste; spring roll wrappers; red bell peppers; reduced salt tamari sauce; rice vinegar
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    • Categories: Pies, tarts & pastries; Appetizers / starters; Cooking ahead; Entertaining & parties; Greek; Vegan; Vegetarian
    • Ingredients: frozen spinach; white mushrooms; nutmeg; phyllo pastry; onions; silken tofu
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    • Categories: Appetizers / starters; Indian; Vegan; Vegetarian
    • Ingredients: sweet potatoes; frozen peas; curry powder; ground cayenne pepper; onions; unbleached all-purpose flour; ground coriander
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  • Curried cauliflower pakoras
    • Categories: Fried doughs; Appetizers / starters; Indian; Vegan; Vegetarian
    • Ingredients: cauliflower; curry powder; unbleached all-purpose flour; chickpea flour; ground cumin; ground coriander; vegetable oil; chutney
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Cooking ahead; Middle Eastern; Vegan; Vegetarian
    • Ingredients: tahini; harissa paste; parsley; cooked chickpeas
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Cooking ahead; Middle Eastern; Vegan; Vegetarian
    • Ingredients: eggplants; tahini; mint; lemons
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Mexican; Vegan; Vegetarian
    • Ingredients: avocados; tomatoes; limes; chili powder; scallions; cilantro; tortilla chips
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Entertaining & parties; Vegan; Vegetarian
    • Ingredients: avocados; ground cayenne pepper; veggie chili; canned green chiles; black olives; limes; tortilla chips; tomato salsa; vegan sour cream
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Cooking for a crowd; Vegan; Vegetarian
    • Ingredients: raw cashew nuts; non-dairy milk; nutritional yeast flakes; white miso; ground cumin; black peppercorns; cooked pinto beans; tortilla chips; canned diced tomatoes
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Cooking ahead; American; Vegan; Vegetarian
    • Ingredients: sunflower seeds; frozen artichokes; dried oregano; Tabasco sauce
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Cooking ahead; French; Vegan; Vegetarian
    • Ingredients: dried porcini mushrooms; white mushrooms; shiitake mushrooms; cremini mushrooms; ground cayenne pepper; pecans; parsley; dried thyme; onions; dry white wine
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    • Categories: Dressings & marinades; Grills & BBQ; Spice / herb blends & rubs; Appetizers / starters; Picnics & outdoors; Indonesian; Vegan; Vegetarian
    • Ingredients: limes; peanut butter; ground cumin; ground coriander; ground cayenne pepper; portobello mushrooms; red bell peppers; reduced salt tamari sauce; fresh ginger
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    • Categories: Stuffing; Appetizers / starters; Vegan; Vegetarian
    • Ingredients: white mushrooms; hot cherry peppers; breadcrumbs; parsley; raisins; ground walnuts
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Notes about this book

  • ShieldmaidenofRohan on October 17, 2020

    If I wasn't a vegan and wanted one vegan cookbook to have on hand to serve lovely meals for vegan friends, it would be this one. I have many vegan cookbooks but I reach for this one frequently and I'm never disappointed. Variety, great flavors and simplicity.

Notes about Recipes in this book

  • Great grain and vegetable burgers

    • louie734 on June 13, 2020

      Very vegetable-forward and pretty enjoyable, though they need to be thinner than a usual veggie burger in order to stay inside their bun. I was loose with the grains - used brown rice mixed with a Korean sprouted multigrain mix, and threw some brown lentils in with the bulgur, but kept to the vegetable quantities and seasoning. These were good on a bun with traditional burger toppings, but I think they'd really shine in a pita or wrap treated as a nontraditional falafel, to highlight the garden-veggie flavors going on.

  • Asian noodle salad with spicy peanut sauce

    • CheriRD on October 12, 2011

      I really liked the dressing, though I used half the amount of chili paste. The dressing is a little thin, might use a little less water next time. I don't like the udon noodles and would use a different kind next time.

  • Black bean and sweet potato enchiladas

    • Magpie365 on July 24, 2012

      Great, simple recipe. Top with lettuce, tomato, red onion.

  • Tomato-zucchini frittata

    • Hannaha100 on April 07, 2021

      375f = 190c A little fiddly in preparation and the texture wasn't quite what I expected - more solid and a little crumbly. However, overall it tasted quite nice. Surprisingly successful with my courgette/tomato disliking DH! He likened the taste to veggie sausages and found the grated courgette to be well disguised. The girls wouldn't eat the courgette but M1 ate the rest of the frittata - M2 ate the tomatoes. Fairly light.

  • Ultimate shepherd's pie

    • ShieldmaidenofRohan on September 19, 2022

      I eliminated walnuts and lentils and made this with a package of Impossible ground. Next time I will sauté the onions, mushrooms and carrots with a spoon of Marmite to boost the flavor.

  • Portobello fajitas

    • Kdevans on January 03, 2021

      Page 422

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  • ISBN 10 1558328327
  • ISBN 13 9781558328327
  • Published Jan 14 2014
  • Format eBook
  • Page Count 592
  • Language English
  • Countries United States
  • Publisher Harvard Common Press
  • Imprint Harvard Common Press

Publishers Text

One decade and more than 100,000 copies later, this important classic is back in a thoroughly revised edition. Vegan cookbooks are big sellers today, but in a thicket of topical and niche titles there's a need for an everyday cooking bible on which vegan cooks can rely. The new Vegan Planet meets that need handsomely. Robertson's extensive updates cover such things as: the newly expanded range of whole grains that are available; super greens, such as kale and chard, that are rising in popularity; new facts concerning which cooking oils are healthiest and most earth-friendly; and new saucing and flavouring ideas from the global pantry. Throughout, there's the spirit of adventure and of culinary creativity that has cemented Robertson's reputation at the top of the vegan pantheon. When it first appeared in 2003, Vegan Planet revolutionized animal-free cooking. Robin Robertson's pioneering book played a leading role in the passage of veganism from subculture to mainstream culinary lifestyle. Its breadth and variety of fantastically flavorful food not only gave vegans what they craved, it gave them food they could serve up happily to their non-vegan family members and friends. One decade and more than 100,000 copies later, this important classic is back in a thoroughly revised edition. Vegan cookbooks are big sellers today, but in a thicket of topical and niche titles there's a need for an everyday cooking bible on which vegan cooks can rely. The new Vegan Planet meets that need handsomely. Robertson's extensive updates cover such things as: the newly expanded range of whole grains that are available; super greens, such as kale and chard, that are rising in popularity; new facts concerning which cooking oils are healthiest and most earth-friendly; and new saucing and flavoring ideas from the global pantry. Throughout, there's the spirit of adventure and of culinary creativity that has cemented Robertson's reputation at the top of the vegan pantheon.

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