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

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    • 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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    • Categories: Spice / herb blends & rubs; Jamaican
    • Ingredients: coriander seeds; fenugreek seeds; allspice berries; cumin seeds; whole cloves; whole star anise; black peppercorns; turmeric; ground ginger; garlic powder; ground cinnamon
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    • Categories: Spice / herb blends & rubs; Indian
    • Ingredients: coriander seeds; fenugreek seeds; cumin seeds; whole cloves; whole star anise; black peppercorns; turmeric; ground ginger; ground cinnamon; fennel seeds
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    • Categories: Spice / herb blends & rubs; Chinese
    • Ingredients: fennel seeds; Sichuan peppercorns; whole star anise; whole cloves; ground cinnamon
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    • Categories: Spice / herb blends & rubs; Ethiopian
    • Ingredients: green cardamom pods; allspice berries; coriander seeds; cumin seeds; fenugreek seeds; black peppercorns; whole cloves; hot paprika; ground ginger; turmeric; ground cayenne pepper; ground cinnamon
    • Accompaniments: Yellow split pea soup with chard
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    • Categories: Dressings & marinades; Cooking ahead; Ethiopian
    • Ingredients: fresh ginger; vegan margarine; grapeseed oil; red onions; garlic; cinnamon sticks; fenugreek seeds; turmeric; ground cloves
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    • Categories: Main course; Vegan; Vegetarian
    • Ingredients: vegetable broth; soy sauce; tomato paste; vital wheat gluten; nutritional yeast flakes; chickpea flour; ground coriander; ground cumin
    • Accompaniments: White rice and black beans
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    • Categories: Main course; French; Vegan; Vegetarian
    • Ingredients: vegetable broth; soy sauce; tomato paste; vital wheat gluten; nutritional yeast flakes; chickpea flour; ground coriander; ground cumin; herbes de Provence
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    • Categories: Main course; Vegan; Vegetarian
    • Ingredients: vegetable broth; soy sauce; tomato paste; vital wheat gluten; nutritional yeast flakes; chickpea flour; ground coriander; ground cumin; Madras curry powder
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    • Categories: Main course; Vegan; Vegetarian
    • Ingredients: vegetable broth; soy sauce; tomato paste; vital wheat gluten; nutritional yeast flakes; chickpea flour; ground coriander; ground cumin; garam masala
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    • Categories: Main course; Mediterranean; Vegan; Vegetarian
    • Ingredients: vegetable broth; soy sauce; tomato paste; vital wheat gluten; nutritional yeast flakes; chickpea flour; ground coriander; ground cumin; dried oregano; garlic; dried rosemary
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    • Categories: Dressings & marinades; Mediterranean
    • Ingredients: oranges; white wine; dried oregano; garlic powder
    • Accompaniments: Savory baked tofu
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    • Categories: Dressings & marinades; East European
    • Ingredients: white wine; sweet paprika; garlic powder
    • Accompaniments: Savory baked tofu
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    • Categories: Quick / easy; Main course; Asian
    • Ingredients: vegetable broth; soy sauce; peanut oil; fresh ginger; vital wheat gluten; nutritional yeast flakes; chickpea flour; white pepper; fennel seeds; Sichuan peppercorns; whole star anise; whole cloves; ground cinnamon
    • Accompaniments: Takeout stir-fry noodles with mushrooms and greens
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    • Categories: Quick / easy; Main course; Thai; Vietnamese
    • Ingredients: vegetable broth; soy sauce; peanut oil; fresh ginger; vital wheat gluten; nutritional yeast flakes; chickpea flour; white pepper; fennel seeds; Sichuan peppercorns; whole star anise; whole cloves; ground cinnamon
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    • Categories: Quick / easy; Main course; Middle Eastern
    • Ingredients: vegetable broth; soy sauce; peanut oil; fresh ginger; vital wheat gluten; nutritional yeast flakes; chickpea flour; white pepper; green cardamom pods; black peppercorns; cumin seeds; coriander seeds; whole cloves; ground cinnamon; nutmeg
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    • Categories: Side dish; Main course; Mexican; Vegan; Vegetarian
    • Ingredients: tomato paste; sweet smoked paprika; chile powder; liquid smoke; peanut oil; vegetable broth; soy sauce; tempeh
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    • Categories: Main course; Side dish; Chinese; Vegan; Vegetarian
    • Ingredients: peanut oil; vegetable broth; soy sauce; brandy; tomato ketchup; liquid smoke; fennel seeds; Sichuan peppercorns; whole star anise; whole cloves; ground cinnamon; tempeh
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    • Categories: Main course; Mediterranean; Middle Eastern; Vegan; Vegetarian
    • Ingredients: lemons; cooked chickpeas; vegetable broth; nutritional yeast flakes; dried thyme; dried oregano; vital wheat gluten; Kalamata olives
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Notes about this book

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Notes about Recipes in this book

  • 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.

  • 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.

    • 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.

    • Ajammies on May 28, 2021

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

  • 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.

  • 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.

  • Spicy drunken noodles (Pad kee Mao)

    • 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).

    • 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!

  • 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.

  • 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

  • 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.

  • Fast lane cabbage kimchi

    • dbruijn on August 17, 2020

      Used up some leftover ingredients I had perfectly. Delicious.

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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 0738217441
  • ISBN 13 9780738217444
  • Published Apr 08 2014
  • Format Paperback
  • Page Count 400
  • Language English
  • Countries United States
  • Publisher The Perseus Books Group
  • Imprint Da Capo Lifelong

Publishers Text

Award-winning chef, and author of "Veganomicon" and "Viva Vegan," Terry Hope Romero continues the vegan food revolution with more than 300 bold, delicious recipes based on international favorites. With chapters that include Spice Blends; The Three Protein Amigos; and Pickles, Chutneys, and Saucier Sauces; you can make everything from salads to curries, and from dumplings to desserts. "Vegan Eats World" will help you map your way on a culinary world tour, whether you want a pierogi party, a Thai feast, or an easy Indian chaat lunch.

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