Robin Robertson's Vegan without Borders: Easy Everyday Meals from Around the World by Robin Robertson

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    • Categories: Stocks; Quick / easy; Cooking ahead; Vegan; Vegetarian
    • Ingredients: yellow onions; carrots; baking potatoes; celery; soy sauce; parsley; bay leaves; black peppercorns
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    • Categories: Quick / easy; Main course; Cooking ahead; Vegan; Vegetarian
    • Ingredients: vital wheat gluten; nutritional yeast flakes; tapioca flour; onion powder; garlic powder; soy sauce; vegetable broth
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  • Farinata with sun-dried tomatoes and olives
    • Categories: Pancakes, waffles & crêpes; Quick / easy; Appetizers / starters; Main course; Side dish; Italian; Gluten-free; Vegan; Vegetarian
    • Ingredients: chickpea flour; Kalamata olives; sun-dried tomatoes
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    • Categories: Quick / easy; Appetizers / starters; Italian; Vegan; Vegetarian
    • Ingredients: ciabatta bread; canned chickpeas; artichoke hearts; lemons; arugula; sun-dried tomatoes in oil; basil
    • Accompaniments: Fennel gremolata
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    • Categories: Quick / easy; Soups; Italian; Vegan; Vegetarian
    • Ingredients: yellow onions; canned crushed tomatoes; dried oregano; dried basil; dried red pepper flakes; vegetable broth; bay leaves; ditalini pasta; zucchini; cannellini beans
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  • Umbrian lentil salad
    • Categories: Quick / easy; Salads; Lunch; Cooking ahead; Italian; Gluten-free; Vegan; Vegetarian
    • Ingredients: lentils; apple cider vinegar; maple syrup; spicy brown mustard; ground coriander; dried red pepper flakes; arugula; red onions; walnuts; raisins; capers
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  • Trofie alla pesto with green beans and potatoes
    • Categories: Pasta, doughs & sauces; Quick / easy; Main course; Italian; Vegan; Vegetarian
    • Ingredients: all-purpose flour; pine nuts; basil; new potatoes; green beans
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    • Categories: Pasta, doughs & sauces; Quick / easy; Main course; Italian; Vegan; Vegetarian
    • Ingredients: all-purpose flour
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    • Categories: Pasta, doughs & sauces; Quick / easy; Main course; Italian; Vegan; Vegetarian
    • Ingredients: zucchini; shallots; cherry tomatoes; fregola Sarda pasta; pine nuts; basil
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    • Categories: Quick / easy; Main course; Italian; Gluten-free; Vegan; Vegetarian
    • Ingredients: yellow onions; red peppers; tomato paste; dried oregano; canned fire-roasted tomatoes; vegetable broth; bay leaves; canned cannellini beans; Tuscan kale; polenta
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    • Categories: Quick / easy; Side dish; Italian; Gluten-free; Vegan; Vegetarian
    • Ingredients: cauliflower; dried figs; pine nuts; dried red pepper flakes
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    • Categories: Quick / easy; Pies, tarts & pastries; Dessert; Cooking ahead; Italian; Vegan
    • Ingredients: sugar; vegan butter; vegan cream cheese; all-purpose flour; almond milk; raw cashew nuts; coffee; Kahlúa; cocoa powder
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    • Categories: Quick / easy; Cookies, biscuits & crackers; Afternoon tea; Cooking ahead; Italian; Vegan
    • Ingredients: sugar; vegan butter; vegan cream cheese; all-purpose flour
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    • Categories: Quick / easy; Soups; French; Vegan; Vegetarian
    • Ingredients: yellow onions; dried thyme; brandy; smoked paprika; vegetable broth; vegan Worcestershire sauce; French bread
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    • Categories: Quick / easy; Dips, spreads & salsas; Appetizers / starters; Cooking ahead; French; Vegan; Vegetarian
    • Ingredients: yellow onions; mushrooms; smoked paprika; dried thyme; dried sage; ground allspice; ground cayenne pepper; lentils; walnuts; extra-firm tofu; old-fashioned oats; nutritional yeast flakes; vital wheat gluten; brandy; soy sauce
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  • Pissaladière
    • Categories: Quick / easy; Pizza & calzones; Appetizers / starters; French; Vegan; Vegetarian
    • Ingredients: active dry yeast; all-purpose flour; yellow onions; herbes de Provence; Kalamata olives
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    • Categories: Quick / easy; Sauces, general; Appetizers / starters; Main course; French; Gluten-free; Vegan; Vegetarian
    • Ingredients: dry white wine; shallots; tarragon; raw cashew nuts; portobello mushrooms
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    • Categories: Quick / easy; Side dish; French; Gluten-free; Vegan; Vegetarian
    • Ingredients: raw cashew nuts; vegetable broth; vegan cream cheese; vegan sour cream; thyme; nutmeg; unsweetened almond milk; baking potatoes
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    • Categories: Quick / easy; Side dish; French; Gluten-free; Vegan; Vegetarian
    • Ingredients: green beans; shallots; cherry tomatoes; capers; basil
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    • Categories: Quick / easy; Sandwiches & burgers; Main course; Cooking ahead; French; Vegan; Vegetarian
    • Ingredients: portobello mushrooms; sherry vinegar; tamari; white beans; tahini; sun-dried tomatoes; lemons; round bread; roasted red peppers; marinated artichoke hearts; baby spinach; tomatoes; Kalamata olives
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  • Roasted ratatouille with basil pistou
    • Categories: Quick / easy; Sauces, general; Main course; French; Gluten-free; Vegan; Vegetarian
    • Ingredients: yellow onions; eggplants; zucchini; red peppers; cherry tomatoes; dried thyme; dried marjoram; dried oregano; basil; garlic
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    • Categories: Quick / easy; Mousses, trifles, custards & creams; Dessert; Cooking ahead; French; Gluten-free; Vegan
    • Ingredients: vegan chocolate chips; raw cashew nuts; maple syrup; Frangelico liqueur; silken tofu
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    • Categories: Quick / easy; Soups; Portuguese; Gluten-free; Vegan; Vegetarian
    • Ingredients: yellow onions; garlic; potatoes; cannellini beans; vegetable broth; dry sherry; dried red pepper flakes; kale
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    • Categories: Quick / easy; Small plates - tapas, meze; Spanish; Gluten-free; Vegan; Vegetarian
    • Ingredients: white mushrooms; garlic; dry sherry; dried red pepper flakes; Spanish paprika
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Notes about this book

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Notes about Recipes in this book

  • Roasted ratatouille with basil pistou

    • saveur on December 19, 2015

      Nice and easy recipe. The basil pistou was excellent and what made the dish special. Don't skip it.

  • Butternut mac and cheese

    • SugarFree_Vegan on March 01, 2018

      Page 90 - I made this with some leftover roasted crown prince squash I had in the fridge. It was very tasty but the sauce was way too solid so next time I make it I'll reduce the amount of cornflour/starch I think.

  • Red bean stew with mango

    • Nancith on July 01, 2017

      Very good dish, nice combination of flavors and textures. The mango added a really nice note of sweetness. My curry powder must have a little heat, because even without using the optional Scotch bonnet chile, the stew had a bit of a bite to it, which was a good contrast to the mango. Relatively easy to put together.

  • Stay-in vegetable fried rice

    • Nancith on July 31, 2016

      Really like the flavor of this fried rice. Seemed to have more depth than other recipes I've tried. I added some frozen corn to the mix, and left out the tofu in favor of chicken for the meat-eaters in the family. My portion used Quorn chick'n tenders.

  • Kung pao seitan and eggplant

    • swegener on February 23, 2015

      I added some mushrooms and increased the amount of eggplant, and added some cabbage. It was pretty good!

  • Cilantro-jicama slaw with lime-orange dressing

    • ricki on March 02, 2022

      Refreshing and crunchy. Initially I found the dressing too tart and bitter (was my lime especially sour?), so added half again as much agave. Next time, might combine orange juice and lime. But there will be a next time, because I liked it a lot and he loved it. Leftovers kept well.

  • Almond cookies

    • MarciK on July 07, 2019

      I used 4 tbs almond milk, but the dough was still pretty dry and crumbly. I used chopped blanched almonds pressed into the top instead of a whole almond. The flavor ended up good still, but I would have liked a moister cookie.

  • Black bean and butternut tortilla bake

    • Acarroll on October 17, 2021

      The flavors worked well together. Squash needed more time to cook, and I only had enough squash for 1 layer, not 2. It was fine but probably wouldn't make again.

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  • ISBN 10 1449447082
  • ISBN 13 9781449447083
  • Linked ISBNs
  • Published Sep 11 2014
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Andrews McMeel Publishing
  • Imprint Andrews McMeel Publishing

Publishers Text

Vegan Without Borders shares Robin Robertson's favourite dishes from the great cuisines of the world and shows how cooking vegan makes borders disappear. Whether the recipe hails from Ecuador or Ethiopia, these plant-based dishes invite you to travel the culinary world and sample 150 of Robin's all-time favourites. This mini-immersion into global cooking also reveals that many international cuisines are naturally free of the meat-and-potatoes constraints of the typical Standard American Diet (SAD), and food-loving vegans will delight at the dishes Robin places on her table at home. The recipes are healthy and accessible but without compromising on flavour. The recipes include family-style comfort foods, global ethnic favourites, and creative new dishes inspired by the classics, all developed to satisfy a variety of mealtime desires. The result is a bounty of mouth-watering recipes that span the globe, representing the cooking traditions of more than twenty different countries of Europe, the Americas, Africa, the Middle East, India, and Asia.

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