Hot Vegan: 200 Sultry & Full-Flavored Recipes from Around the World by Robin Robertson

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    • Categories: Stocks; Cooking ahead; Vegan; Vegetarian
    • Ingredients: grapeseed oil; onions; celery; carrots; potatoes; parsley; bay leaves; black peppercorns
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    • Categories: Dips, spreads & salsas; Appetizers / starters; American; Vegan; Vegetarian
    • Ingredients: canned black-eyed peas; canned chipotle chiles in adobo sauce; parsley; ground cumin; dried oregano
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    • Categories: Appetizers / starters; Side dish; Cooking ahead; American; Vegan; Vegetarian
    • Ingredients: cauliflower; hot sauce; rice vinegar; vegan mayonnaise; vegan butter; onion powder; celery salt
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    • Categories: Spice / herb blends & rubs; Appetizers / starters; Cooking ahead; American; Vegan; Vegetarian
    • Ingredients: ground coriander; ground cumin; curry powder; chili powder; ground cinnamon; ground ginger; ground cayenne pepper; grapeseed oil; nuts of your choice
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    • Categories: Rice dishes; Stews & one-pot meals; Main course; Cajun & Creole; Vegan; Vegetarian
    • Ingredients: grapeseed oil; green bell peppers; yellow onions; celery; okra; canned diced tomatoes; dried thyme; filé powder; ground cayenne pepper; Tabasco sauce; vegetable broth; black peppercorns; cooked rice; parsley
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    • Categories: Salads; Side dish; Cajun & Creole; Vegan; Vegetarian
    • Ingredients: cabbage; carrots; jalapeño chiles; parsley; store-cupboard ingredients
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    • Categories: Chili; Main course; American; Vegan; Vegetarian
    • Ingredients: yellow onions; carrots; red bell peppers; jalapeño chiles; chili powder; ground coriander; dried oregano; ground cayenne pepper; black peppercorns; canned crushed tomatoes; cooked cannellini beans; scallions
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    • Categories: Rice dishes; Stews & one-pot meals; Main course; Cajun & Creole; Vegan; Vegetarian
    • Ingredients: grapeseed oil; onions; green bell peppers; celery; chiles; canned diced tomatoes; dried thyme; filé powder; ground cayenne pepper; Tabasco sauce; seitan; cooked kidney beans; cooked rice
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    • Categories: Rice dishes; Sauces, general; Side dish; Appetizers / starters; Cajun & Creole; Vegan; Vegetarian
    • Ingredients: long-grain brown rice; green bell peppers; yellow onions; celery; jalapeño chiles; canned diced tomatoes; tomato paste; filé powder; apple cider vinegar; mustard; ground cayenne pepper; black peppercorns; parsley
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    • Categories: Sauces, general; Cooking ahead; American; Vegan; Vegetarian
    • Ingredients: yellow onions; bell peppers; canned chipotle chiles in adobo sauce; canned crushed tomatoes; apple cider vinegar; dried oregano
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Mexican; Vegan; Vegetarian
    • Ingredients: avocados; limes; tomatoes; canned jalapeño chiles; ground cumin
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    • Categories: Soups; Mexican; Vegan; Vegetarian
    • Ingredients: potatoes; grapeseed oil; onions; jalapeño chiles; ground cumin; canned diced tomatoes; vegetable broth; black peppercorns; soy milk
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    • Categories: Soups; Mexican; Vegan; Vegetarian
    • Ingredients: avocados; vegan sour cream; cilantro; limes; vegetable broth; Tabasco sauce; sunflower seeds
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    • Categories: Soups; Mexican; Vegan; Vegetarian
    • Ingredients: onions; green chiles; ground cumin; potatoes; corn; black peppercorns; non-dairy milk; parsley or cilantro
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    • Categories: Soups; Mexican; Vegan; Vegetarian
    • Ingredients: grapeseed oil; onions; jalapeño chiles; vegetable broth; canned crushed tomatoes; tomato sauce; chili powder; ground cumin; dried oregano; flour tortillas; parsley or cilantro
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    • Categories: Salads; Rice dishes; Dressings & marinades; Main course; Cooking ahead; Mexican; Vegan; Vegetarian
    • Ingredients: cooked brown rice; cooked pinto beans; corn; canned jalapeño chiles; limes; chili powder; ground cumin; ground cayenne pepper; romaine lettuce; cherry tomatoes
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    • Categories: Dressings & marinades; Salads; Side dish; Mexican; Vegan; Vegetarian
    • Ingredients: potatoes; red onions; red bell peppers; tomatoes; serrano chiles; capers; cilantro; limes; avocados
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    • Categories: Salads; Quick / easy; Main course; Mexican; Vegan; Vegetarian
    • Ingredients: cooked black beans; frozen corn; tomato salsa; cilantro; limes
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    • Categories: Salads; Dressings & marinades; Side dish; Mexican; Vegan; Vegetarian
    • Ingredients: limes; orange marmalade; Tabasco sauce; butter lettuce; jicama; avocados; cherry tomatoes; brine-cured black olives
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    • Categories: Salads; Side dish; Mexican; Vegan
    • Ingredients: navel oranges; pineapple; jicama; oranges; limes; red leaf lettuce; pears; bananas; pomegranates; mint; apple cider vinegar; chili powder; ground cayenne pepper; scallions; grapeseed oil
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    • Categories: Side dish; Mexican; Vegan; Vegetarian
    • Ingredients: frozen corn; canned chipotle chiles in adobo sauce; parsley or cilantro; black peppercorns
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    • Categories: Sandwiches & burgers; Dips, spreads & salsas; Main course; Mexican; Vegan; Vegetarian
    • Ingredients: cooked pinto beans; grapeseed oil; tomatoes; chili powder; ground cumin; black peppercorns; corn tortillas; romaine lettuce; black olives; serrano chiles; onions; cilantro
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    • Categories: Dips, spreads & salsas; Cooking ahead; Mexican; Vegan; Vegetarian
    • Ingredients: tomatoes; serrano chiles; onions; cilantro; black peppercorns
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    • Categories: Sandwiches & burgers; Main course; Mexican; Vegan; Vegetarian
    • Ingredients: cooked pinto beans; onions; serrano chiles; ground cumin; black peppercorns; frozen spinach; flour tortillas; tomato salsa
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    • Categories: Dips, spreads & salsas; Cooking ahead; Mexican; Vegan; Vegetarian
    • Ingredients: tomatoes; tomato paste; red onions; serrano chiles; cilantro; parsley
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Notes about this book

  • Eat Your Books

    From the back cover of the print book: "This updated edition of Vegan Fire & Spice (originally published by Vegan Heritage Press) includes several new recipes."

Notes about Recipes in this book

  • Hunan vegetable stir-fry

    • swegener on January 16, 2015

      I liked the idea of this recipe, and that it encouraged you to use whatever veggies you have, since I had an odd assortment. I used bok choy, hairy melon, jicama, three kinds of mushrooms, green onions. The veggies were all good--an interesting mix of textures and flavors, but for something pretty spicy, this was surprisingly one noted. I think my soy sauce was reduced sodium, so it probably needed more salt. I did ultimately enjoy the dish when I combined it with another dish of mustard-sirachia marinated chicken.

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  • ISBN 10 1449460437
  • ISBN 13 9781449460433
  • Published Sep 23 2014
  • Format eBook
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Andrews McMeel Publishing, LLC
  • Imprint Andrews McMeel Publishing, LLC

Publishers Text

Take a trip around the world with delicious, meatless, dairy-free, and egg-free recipes ranging from mildly spiced to nearly incendiary. Explore the spicy cuisines of the US, South America, Mexico, the Caribbean, Europe, Africa, the Middle East, India, and Asia. Some of the recipes include: Tunisian Couscous, Szechuan Noodle Salad, Jambalaya, Penne Arrabbiata, Thai Coconut Soup, and Red Hot White Bean Chili. Organized by global region, these 200 inventive recipes are all made using readily available ingredients. Best of all, you can adjust the heat yourself and enjoy these recipes hot, or not!

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