The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well with 700 Foolproof Recipes by America's Test Kitchen Editors

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    • Categories: Main course; Summer; Vegetarian
    • Ingredients: zucchini; yellow squash; tomatoes; onions; thyme; sandwich bread; Parmesan cheese; shallots; basil
    • Categories: Main course; Gluten-free; Vegetarian
    • Ingredients: onions; Kalamata olives; tomatoes; baking potatoes; thyme; Gruyère cheese
    • Categories: Main course; Vegetarian
    • Ingredients: baking potatoes; carrots; parsnips; shallots; thyme; nutmeg; ground cayenne pepper; heavy cream; Gruyère cheese
    • Categories: Main course; Gluten-free; Vegetarian
    • Ingredients: shallots; Swiss chard; thyme; heavy cream; dry white wine; sweet potatoes; Parmesan cheese
    • Categories: Pies, tarts & pastries; Main course; Vegetarian
    • Ingredients: pie dough; onions; cremini mushrooms; sweet potatoes; turnips; lemons; Swiss chard; vegetable broth; Parmesan cheese; parsley
    • Categories: Main course; Mexican; Gluten-free; Vegetarian
    • Ingredients: poblano chiles; canned tomatillos; onions; cilantro; vegetable broth; heavy cream; garlic; limes; canned black beans; chile powder; ground coriander; ground cumin; Monterey Jack cheese; corn tortillas
    • Categories: Main course; Mexican; Gluten-free; Vegetarian
    • Ingredients: poblano chiles; canned tomatillos; onions; cilantro; vegetable broth; heavy cream; garlic; limes; canned black beans; chile powder; ground coriander; ground cumin; Monterey Jack cheese; corn tortillas; red peppers; zucchini
    • Categories: Main course; Mexican; American; Vegetarian
    • Ingredients: dried ancho chiles; cumin seeds; garlic powder; dried oregano; vegetable broth; distilled vinegar; Monterey Jack cheese; sharp cheddar cheese; corn tortillas; onions
    • Categories: Stews & one-pot meals; Main course; Mexican; Gluten-free; Vegetarian
    • Ingredients: canned diced tomatoes; onions; garlic; canned chipotle chiles in adobo sauce; chile powder; limes; canned black beans; canned pinto beans; corn; zucchini; cilantro; dried oregano; Monterey Jack cheese; cornmeal
    • Categories: Stews & one-pot meals; Main course; Italian; Vegetarian
    • Ingredients: milk; polenta; Parmesan cheese; onions; white mushrooms; thyme; canned diced tomatoes; Swiss chard; Fontina cheese
    • Categories: Stews & one-pot meals; Main course; Greek; Vegetarian
    • Ingredients: eggplants; onions; garlic; oregano; ground cinnamon; dry white wine; baking potatoes; vegetable broth; canned crushed tomatoes; bulgur; milk; Parmesan cheese; basil
    • Categories: Egg dishes; Main course; Vegetarian
    • Ingredients: butternut squash; baguette bread; heavy cream; milk; egg yolks; Parmesan cheese; thyme; frozen spinach
    • Categories: Main course; Italian; Vegetarian
    • Ingredients: eggplants; dried oregano; dried red pepper flakes; canned tomatoes; sandwich bread; ricotta cheese; pecorino Romano cheese; basil
    • Categories: Main course; Italian; Vegetarian
    • Ingredients: eggplants; sandwich bread; Parmesan cheese; all-purpose flour; eggs; canned diced tomatoes; garlic; dried red pepper flakes; basil; mozzarella cheese
    • Categories: Main course; Middle Eastern; Vegetarian
    • Ingredients: butternut squash; onions; ground coriander; five-spice powder; bulgur; cilantro; mint; feta cheese; pine nuts
    • Categories: Main course; Middle Eastern; Vegetarian
    • Ingredients: onions; ground coriander; five-spice powder; bulgur; cilantro; mint; feta cheese; pine nuts; canned pumpkin purée
    • Categories: Pies, tarts & pastries; Main course; Vegetarian
    • Ingredients: frozen spinach; ricotta cheese; feta cheese; scallions; golden raisins; pine nuts; oregano; nutmeg; phyllo pastry
    • Categories: Pies, tarts & pastries; Main course; Vegetarian
    • Ingredients: frozen spinach; ricotta cheese; scallions; pine nuts; oregano; nutmeg; phyllo pastry; Kalamata olives; goat cheese
    • Categories: Quick / easy; Main course; Mexican; Gluten-free; Vegetarian
    • Ingredients: coleslaw mix; jarred jalapeño chiles; sour cream; limes; vegetarian refried beans; tostada shells; onions; green peppers; queso fresco; cilantro
    • Categories: Quick / easy; Main course; Mexican; Gluten-free; Vegetarian
    • Ingredients: coleslaw mix; jarred jalapeño chiles; sour cream; limes; vegetarian refried beans; tostada shells; onions; green peppers; queso fresco; cilantro; corn on the cob; cherry tomatoes
    • Categories: Fried doughs; Quick / easy; Main course; Vegetarian
    • Ingredients: zucchini; feta cheese; scallions; dill
    • Accompaniments: Cucumber-yogurt sauce
    • Categories: Main course; Vegetarian
    • Ingredients: cauliflower; turmeric; ground coriander; ground ginger; goat cheese; scallions; lemons
    • Categories: Sauces, general; Quick / easy; Cooking ahead; Gluten-free; Vegetarian
    • Ingredients: Greek yogurt; dill; cucumbers
    • Accompaniments: Zucchini fritters; Chickpea cakes
    • Categories: Quick / easy; Sauces, general; Cooking ahead; Gluten-free; Vegetarian
    • Ingredients: yogurt; cilantro; mint
    • Accompaniments: Cauliflower biryani
    • Categories: Quick / easy; Sauces, general; Cooking ahead; Gluten-free; Vegetarian
    • Ingredients: mayonnaise; scallions; Sriracha sauce; limes
    • Accompaniments: Miso brown rice cakes

Notes about this book

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Notes about Recipes in this book

  • Black bean soup

    • consortiumlibrary on November 03, 2016

      Absolutely loved this soup. Using dried porcini gives beans a meat-free umami punch. Used water instead of vegetable broth; didn't miss it but prob would use if I had some. For more flavor, instead of pepper flakes, I microwaved 5 dried whole chile de arbol in 15 sec bursts until aromatic (45 sec) (Kenji Lopez-Alt technique), then crushed (the soup was definitely spicy but not overwhelming - use less if serving to the spice sensitive). Used crushed cumin seeds instead of ground. Didn't think I'd use cornstarch, but did and it improved texture. The recommended garnishes (not in EYB ingredient list) are avocado, lime juice, cilantro & sour cream. All but sour cream essential. Worth an extra trip to the store to get them. I'm serious!

    • macfadden on March 18, 2016

      This soup is delicious! The beans cook up quickly (about 45 minutes for me) from dry with their baking soda method without getting mushy or splitting open. It is a bit spicy from the dried chile flakes, and the mushrooms give it great flavor. The only change I usually make is using whole cumin seeds mashed up a bit in a mortar and pestle instead of ground cumin. I have also made it successfully with dried mystery mushrooms I got at an Asian grocery store, which are a much better deal than the dried porcini mushrooms the recipe calls for. I usually get about ten servings, though the recipe says it makes six.

  • Stir-fried asparagus with shiitake mushrooms

    • Aggie92 on March 31, 2017

      We enjoyed this as a side dish. I didn't have any asparagus in the house, so I substituted a 1 lb. bag of frozen shelled edamame that I microwaved for 5 minutes in the bag. Not quite enough sauce, so I added an extra tablespoon of both soy sauce and dry sherry. I think any green vegetable would be good in this from Brussels sprouts, to green beans, to broccoli.

    • LMKeckler on March 18, 2023

      We really enjoyed this. It's a great, quick veggie side dish. Made exactly per the recipe and will definitely make it again.

  • Quinoa pilaf with herbs and lemon

    • Aggie92 on January 11, 2017

      A good basic recipe. Made a half-batch and it needed about 1/4 cup more water to fully cook the quinoa. Used a mix of herbs in equal amounts that I happened to have on hand...parsley, chives, and fresh oregano.

  • Butternut squash chili with quinoa

    • TrishaCP on December 09, 2019

      We liked this quite a bit, although I missed the depth of flavor that using a stock (rather than water) would have provided. I think you could easily up the spices too for some more punch. I used a combination of butternut and kabocha squashes since that is what I had on hand. I made it ahead for eating today, and the quinoa had definitely thickened the chili overnight.

    • deboChicago on November 27, 2019

      This is an excellent recipe, savory with warm spices. This is my second time making it; for a guest avoiding peanuts almonds made a delicious substitute.

  • Italian vegetable stew (Ciambotta)

    • ecasey830 on October 06, 2019

      Labor-intensive but worth it

  • Black bean and cheese arepas

    • rosyannposy on October 06, 2016

      I make these all the time. They are delicious and my toddler loves them too. I usually fry all of them but then only bake what I am going to eat at that moment, placing the rest in fridge.

    • macfadden on November 21, 2016

      These were pretty good, but I didn't see that mashing the beans provided any worthwhile advantage. I suppose it keeps stray beans from jumping ship, but I would have preferred the texture of whole beans. No matter, next time I'll just leave them whole.

  • Soy-ginger sauce with scallion

    • Analyze on February 13, 2019

      This recipe is delicious! The sauce is great, as is the cauliflower cooking method. Have made it 2x now and it was a hit both times.

  • Asparagus and spinach salad with sherry vinegar and goat cheese

    • Analyze on March 09, 2019

      We really like this recipe! I've made it twice now. You make a vinaigrette that's tossed with spinach for the bottom layer of the salad. Atop that is a layer of sauteed bell pepper, asparagus, and shallot that's tossed with the rest of the vinaigrette. Then you sprinkle that with goat cheese. So the presentation is nice, and the flavors are yummy.

  • Salad with apples, walnuts, dried cherries, and herbed baked goat cheese

    • alliebaybay on November 13, 2022

      Made this salad for dinner tonight and it was so good!!! I used honey goat cheese. It was so light and refreshing but filling at the same time. Perfect for fall!

  • Mushroom Bolognese

    • BigOrangeTiger on April 26, 2015

      My (not very foodie at all) partner said, 'it isn't very tomatoey'. Which is wasn't. But hey, still tasty. Will make again (but if he's after a tomatoey pasta sauce, I may add more tomatoes).

  • Avocado salad with mango and jicama

    • macfadden on January 17, 2017

      Well worth the planning required to get mangoes and avocados ripe on the same day, very tasty.

  • Mediterranean chopped salad

    • macfadden on July 15, 2016

      No surprises here, it's basically just a Greek salad with less lettuce and more of everything else, but it was very tasty indeed.

  • Salad with crispy spiced chickpeas and honey-mustard vinaigrette

    • macfadden on August 12, 2016

      I love this and make it all the time. Lately, I have started sauteing the chickpeas rather than frying them; it works fine and I don't have to throw out a bunch of oil afterward. I also use a bit less salt than suggested and leave out the sugar. One tester said it was the best salad she had ever had.

  • Teriyaki tofu

    • macfadden on February 23, 2017

      Rather boring and a bit of a chore to eat.

    • Shewi128 on October 19, 2023

      I disagree with the previous poster about it being a chore to eat. I did like it as it was fairly easy and a different prep method. It wasn't spectacular, hence the 3 stars. But, I'd totally make it again for a quick weeknight meal, and I'd make sure to reduce the sauce as instructed.

  • Refried pinto beans

    • macfadden on February 01, 2017

      I did use homemade beans rather than canned ones, but I don't see why that should make much o fa difference. In any case, I found the flavor a bit lacking and thought the texture would have been improved by more whole beans.

  • Shepherd's pie

    • macfadden on April 01, 2016

      I used water to deglaze the pan rather than wine, but otherwise followed the recipe and was pleasantly surprised. I usually don't care for fake meatloaf and fake shepherd's pie type things because they taste sort of muddy to me, but this was really quite tasty. I did find that it was rather a lot of mashed potatoes compared to the veggie crumble and mushroom bottom layer, which was quite thin. You may have quite a hard time making the top a perfectly clean layer of mashed potatoes without any of the reddish bottom layer getting through like in the picture in the book, but once it was browned under the broiler, it looked pretty nice, anyway.

  • Chickpea cakes

    • macfadden on September 24, 2016

      Quick, easy, and tasty. It came together with things I had on hand and involved much less mess and fewer steps than than most of the other recipes in this book. The cucumber-yogurt sauce provided important contrast; don't leave it out. However, they always come out a bit dry. Reduce the breadcrumbs.

  • Lentils, rice, and crispy onions (Mujaddara)

    • macfadden on April 25, 2017

      I liked the spice blend they used and the dish came out well, but it was a dish- and effort-intensive way to make a traditionally simple recipe. It used just about every dish, bowl, and strainer in the house. Next time I'll leave out the teaspoon of sugar; it seemed out of place and unnecessary.

  • Baked navy beans

    • macfadden on October 26, 2016

      The recipe says the beans should be done after about 1 1/2 hours in the oven. Mine were already mushy when I checked them after 30 minutes. Now, beans vary a lot in how long they take to cook from one batch to another, but I don't think any beans would last 1 1/2 in the oven after simmering briskly for 20 minutes with a whole tablespoon of baking soda. And aside from their texture, nobody thought they tasted very good, either. A bit of a flop.

  • Black-eyed pea salad with peaches and pecans

    • macfadden on August 08, 2016

      I used a spring mix instead of frisée, but otherwise followed the recipe and loved it. The basil and pecans really made it special. I thought the pecans were the best part, and will use twice as many next time.

  • Cuban-style black beans and rice

    • macfadden on July 31, 2016

      The beans had great flavor, but it called for adding a total of 2 1/2 tsp. of salt in the course of cooking, not counting the salt for the salt soak at the beginning, which is washed off. They test their recipes very carefully, so I don't think it's a mistake, but I started with just 1 tsp. and didn't think it needed any more, certainly not another 1 1/2 tsp. You might want to go slowly and taste rather than dumping in the amount they suggest all at once.

  • Quinoa, black bean, and mango salad with lime dressing

    • macfadden on August 06, 2016

      Pretty tasty. The lime makes it quite bright/acidic tasting, and the red pepper gives it nice crunch.

  • Tomato and almond pesto

    • macfadden on July 12, 2016

      Tasty enough, but I didn't think it was better than regular basil pesto.

  • Hearty cabbage soup

    • macfadden on January 01, 2019

      This is delicious! I leave out the caraway seeds, because I don't care for their flavor, but otherwise follow the recipe.

  • Farmhouse vegetable and barley soup

    • macfadden on March 26, 2016

      It's hard to mess up soup, and I wouldn't say that it was a disaster, but I really didn't like this. Despite the strong umami ingredients (dried mushrooms and soy sauce), I found the end result unsatisfactory, and apart from the peas it was very drab-looking.

    • Rradishes on May 20, 2023

      Wow this was great! I used homemade turkey broth and skipped turnips and cabbage because I didn’t have any. Comfort food in a bowl, and a touch of lemon makes it extra delicious. Everyone had second helpings, even the toddler

  • Classic Tuscan white bean soup

    • macfadden on February 28, 2016

      The broth was noteworthily delicious, but the beans never got past crumbly and underdone for me using the oven method suggested in this recipe. Next time I'll use canned beans (a variation suggested by the authors) or just cook them on the stove with a little baking soda.

  • Curried lentil soup

    • macfadden on May 03, 2016

      This was fine soup. The curry flavor wasn't very strong, it really tasted like normal lentil soup, but the somewhat advanced age of my curry powder is probably partly to blame for that.

  • Vegetarian spaghetti and meatballs

    • macfadden on October 26, 2017

      These didn't have very good flavor. I'll go back to my mushroom-based alternative.

  • Millet cakes with spinach and carrots

    • macfadden on October 05, 2016

      Delicious! I left the cilantro out due to a strong local anti-cilantro sentiment, and thought it was great even without it. The curry powder provides enough flavor that the cilantro is not essential.

  • Summer vegetable gratin

    • macfadden on July 14, 2016

      I understand tomatoes have a natural sweetness, but between them and the caramelized onions it was a little too sweet for my taste. I did not like this.

  • Cucumber-yogurt sauce

    • macfadden on September 24, 2016

      I left out the garlic due to a local raw garlic prejudice, but otherwise followed the instructions and was very pleased. The olive oil gave it a nice touch. Made a nice, thick topping for the chickpea cakes from the same book.

  • Braised winter greens and squash with coconut curry

    • macfadden on November 10, 2016

      I used dinosaur kale and cut it into 1 cm strips, and by the end of the cooking time in this recipe, it had a very pleasant texture, unlike in our previous encounters. The dish as a whole was very tasty and healthy to boot. I expect it will be in fairly frequent rotation this winter.

  • Mediterranean braised green beans with potatoes and basil

    • macfadden on August 22, 2016

      I think the oven temperature in this recipe might be a misprint. I followed the instructions on temperature and how big to cut the vegetables exactly, and after the suggested baking time, the potatoes were barely past raw and the green beans were still quite firm. Maybe they meant 375 instead of 275 for the temperature. When the suggested time was up, I turned the oven up for about 10 minutes, and then got impatient and put the pot on the stove for about 15 minutes to finish cooking. Despite the half hour of extra cooking time, I was pleased with the final result and thought it was quite tasty.

  • Glazed carrots

    • macfadden on May 03, 2016

      Maybe I'm just not a fan of glazed carrots in general, but I found the salty-sweet ratio a bit off here. It was a bit too salty (it calls for 1/2 a teaspoon of salt, not "to taste") for me. Also, contrary to what the authors say in the description, a nonstick skillet is not necessary. I used a stainless steel one with no problem.

  • Crispy spiced chickpeas

    • macfadden on May 03, 2016

      These go in a delicious salad in the book, very tasty. I made it as written the first few times, but lately have been leaving out the sugar and not missing it. If you don't want to fry them, they turn out just as well when sauteed.

  • Butternut squash galette with Gruyére

    • macfadden on November 27, 2016

      I made this for Thanksgiving and it was very well received. The crust was fantastically flaky. I will be making all my pie crust that way now. If you want to see the whole recipe laid out in order rather than as an alternate version of another recipe as it is presented in the book, you can find it on Splendid Table's website.

    • Shewi128 on March 05, 2022

      This was so good! I loved everything about it. It was fairly easy, but the directions in the cookbook said it made "2 galettes". I had to re-read the instructions twice to make sure I was following the instructions.

  • Avocado salad with orange and fennel

    • mharriman on December 10, 2020

      This was just okay. I think it would have had a better mouth feel if I’d cut the thinly sliced fennel strips in smaller pieces and if my avocado hadn’t been trending toward over-ripeness. The diced avocado chunks were a bit on the mushy side after being tossed with the dressing. I omitted the green olives. The dressing was tasty.

  • Spanish-style skillet brown rice and chickpeas

    • mharriman on February 28, 2022

      I omitted the chickpeas because I served this as a side dish to a shrimp entree. I used Lundgren brown basmati rice. Two of us liked this, especially the lime juice infused tomato and cilantro topping. Not a quick prep nor fast rice dish but well worth the effort. Recipe also in additional ATK sources: Complete Cooking For Two Cookbook, Complete Mediterranean Cookbook, ATK Magazine: Test Kitchen Special Issue- Everyday vegetarian.

  • Fresh fettuccine with walnut cream sauce

    • mharriman on April 07, 2019

      My comments are for the sauce only (I used store bought fresh fettuccine) . The sauce was surprising unappealing. I own quite a few ATK cookbooks and generally like or love the results but this walnut cream sauce looks like oatmeal and has a gritty taste. Finely chopping most of the walnuts didn’t enhance the texture or the flavor of the cream, wine, and Parmesan cheese. I won’t be trying this one again.

  • Grilled vegetable kebabs with grilled lemon dressing

    • mharriman on March 26, 2022

      I agree with breakthroughc that this is a very flexible recipe. It was too cold to grill outside today, so I broiled my kebabs at 8 inches from the element and that worked well. Although we missed the grilled flavor, the dressing helped elevate the flavor of the vegetables. I used orange and green bell peppers, red onion, and zucchini. I think many vegetables would work with the lemon dressing. Definitely will repeat, especially in summer when we use the grill. Served tonight with pan-grilled salmon.Recipe is in ATK Mediterranean Cookbook as well.

    • breakthroughc on August 29, 2021

      I make this recipe a couple of times each summer. I add halloumi cheese to my kebabs and make 1 and 1/2 times the dressing. The grilled lemon dressing is what elevates this dish. It is very flexible recipe. I used quartered patty pan squash, regular mushrooms and green and red bell pepper this week. An easy weeknight vegetarian main dish.

  • Roasted root vegetables with lemon-caper sauce

    • mharriman on October 08, 2019

      I made this as a side dish, and halved all the vegetables (for two of us). It was quite good with sauce from my poached salmon (ATK What Good Cooks Know) recipe and the added lemon juice. I put foil over my sheet pan after 15 minutes, rotated the pan, and took the pan out of the oven at 25 minutes. Everything was roasted to our liking with those changes.

    • WFPLCleanEating on March 24, 2017

      This was OK. It would have been better as a side dish but as a stand alone vegetarian main course I didn't really feel it was interesting enough. The lemon, parsley and caper dressing added some spark but was not very pronounced. I added the sprouts 10 minutes after the other vegetables as I think they would burn with 30 mins at 450. The garlic should also be added later as mine was very crisp. The recipe says this serves 4 but if this was your dinner I think 2 is more realistic. There is no protein, it's all vegetables. (Jane)

  • Stir-fried tofu and bok choy

    • mharriman on May 31, 2022

      We liked the finished stir fry and ate it over jasmine rice but I’ve made other tofu stir-fry dishes that take far fewer steps, prep, and time that we like as well or better so probably won’t repeat.

  • Cannellini beans with roasted red peppers and kale

    • Rradishes on March 23, 2022

      This was fine, but needs a dressing, maybe some oil+vinegar. Prefer bean/mushroom/onion salad to this one.

  • Roasted artichokes

    • Rradishes on January 08, 2018

      I always steam or even boil artichokes, but decided to give this method a try. Personally I prefer the steamed method to this, for me it was not worth having the oven on. Husband liked these though.

  • Moroccan-style chickpea soup

    • TiaGoats on August 16, 2019

      Delicious! My whole family likes it; my kids prefer it pureed.

  • Classic marinara sauce

    • TiaGoats on August 17, 2019

      Super-delicious! I used the same weight of fresh, ripe, summer tomatoes. Didn't peel them, chopped them roughly in a blender (all of them, not reserving some extra to add back in later), and then pureed the sauce when it was done cooking. The right amount of salt to add seemed to be about 1/2 tsp. Did not add any sugar; the sauce is perfect (and slightly sweet) without it.

  • Tomato sauce with vodka and cream

    • TiaGoats on August 16, 2019

      Absolutely delicious! I made it with fresh, ripe, summer tomatoes; just used the same combined weight as the canned ones and ground them up in a Vitamix, and it came out perfectly. Yum! (Seems to me that the right amount of salt for this recipe is about 1 tsp, but others might want less.)

    • coryelizabeth on June 27, 2017

      Easy, amazing.

    • fultre on January 29, 2022

      Pretty good for a quick easy sauce, using canned tomatoes.

  • Creamless creamy tomato soup

    • TiaGoats on November 23, 2019

      Very, very good! (I made it without the optional brandy; used wheat sandwich bread instead of white; and pureed all of it instead of just half.)

  • Tomato tart

    • ddenker on March 30, 2019

      My husband and I loved this. It was delicious. The butter crust was really good. The tomatoes (we used heirloom) were the star of the show. It seemed like a small tart to serve 4-6 people, but maybe that's for a side dish portion. We would make this again and definitely serve it to company.

  • Carrot-ginger soup

    • mamacrumbcake on June 02, 2016

      Despite the fact that this is a beautiful and tasty soup, the vegetarians in the family have given it the cold shoulder, and so I probably won't be making it again. (They didn't even try it. Sad!) There is a decidedly gingery bite to this soup which verges on being too much. If you want something more subtle, don't use the full amount. With the warming ginger notes and the beautiful, rich color, this soup seems ideal for fall or winter.

  • Whole-wheat spaghetti with greens, beans, and tomatoes

    • Hannaha100 on September 27, 2017

      Didn't follow the method faithfully but the combination of flavours made a nice change. Will repeat as a quick evening meal. Easily dairy-free without cheese.

  • Vegetarian fish sauce substitute

    • Hannaha100 on November 02, 2016

      As a vegetarian of many years I have no idea what fish sauce tastes like but this produced a salty savoury broth, which I imagine would enhance curries etc. Easy to make but took longer to reduce than indicated in the recipe. Froze leftovers. Update: this did NOT freeze well because of the high salt content.

  • Thai red curry with bell peppers

    • Hannaha100 on November 02, 2016

      This was disappointing - definitely not my preferred way to prepare tofu. The curry was mild - might have been better with more curry paste?

  • Greek-style chickpea salad

    • Hannaha100 on May 02, 2018

      I really liked this, although fusspot daughter refused to touch it. Lovely side salad with Med tapas. The fresh herbs really lift it. I didn't peel cucumbers. Next time I'd just halve the olives. I'm a cheese lover but the amount of feta was a bit much even for me (0.5 oz is a full 200g block). Just me on this one, husband didn't like either.

  • Pasta salad with arugula and sun-dried tomato vinaigrette

    • Hannaha100 on June 17, 2017

      This was pretty good fresh with minimal cooking, more of an assembly dish. However (more of a learning point for me) the gluten-free pasta I used did not stand up well, had to throw the leftovers out.

  • Pan-roasted asparagus with cherry tomatoes and Kalamata olives

    • kgmom on May 02, 2022

      The tomatoes were amazing! This recipe would be good with green beans as well.

  • Braised red potatoes with lemon and chives

    • coryelizabeth on June 27, 2017

      These potatoes are unbelievably delicious. I recommend going heavy on the lemon, and fresh chives take this over the top. A real keeper!

    • SpatulaClark on April 20, 2020

      Nice technique and timing guidelines. Resulted in perfectly cooked potatoes with crispy flat ends! Had some longer potatoes too, so cut them into thirds - no problem aside from visual difference.

  • Bruschetta with artichoke hearts and Parmesan

    • coryelizabeth on June 27, 2017

      Easy, tasty, and packed with flavor!

  • Deviled eggs

  • Barley risotto with roasted butternut squash

    • WFPLCleanEating on March 24, 2017

      This was OK though I kept thinking it would be better as a rice risotto. The barley takes a lot longer to cook than a rice risotto though only needs to be stirred occasionally. It seemed a bit dull to me - it definitely needs the Parmesan on the top to brighten it up. (Jane)

  • Mushroom and farro stew

    • WFPLCleanEating on April 01, 2017

      This was interesting and I enjoyed it. A nice mix of mushrooms - I used portobello, cremini, white, and oyster. I think the dried porcinis should soak rather than just be rinsed. They were hard to mince and I kept coming across tough bits in the stew which I'm sure were porcinis. (Jane)

  • Indian-style vegetable curry with potatoes and cauliflower

    • WFPLCleanEating on April 01, 2017

      I think using pre-mixed spices like curry powder and garam masala never gives the depth of flavor of freshly roasted and ground spices. This curry was perfectly OK but it just didn't seem to have the interesting layers of flavor I expect from a good curry. (Jane)

    • Mgmini23 on May 19, 2022

      This was delicious! Added red pepper flakes instead of the fresh pepper.

  • Roasted butternut squash salad with za'atar and parsley

    • lindaindc on November 04, 2020

      Very well balanced in flavor and gorgeous colors.

  • Sicilian escarole with cannellini beans

    • Tweedles81 on December 30, 2018

      Very tasty dish! I only used one onion and used chicken stock but otherwise followed the recipe exactly. At the end I added extra lemon juice, as it was needed. It was a very hearty and filling dish, yet it wasn’t too heavy. Served with sliced bread, it was a perfect winter dinner!

  • Stir-fried portobellos, carrots, and snow peas with soy-maple sauce

    • chulskim on November 14, 2018

      If you try the mushrooms after glazing they’re fantastic! However once you add the sauce and the other vegetables it loses all its distinct flavors and tastes like any other stir fry

  • Asian-style Swiss chard

    • hbakke on June 09, 2020

      The soy sauce made this too salty. Not my favorite chard preparation.

  • French potato salad with Dijon mustard and fines herbes

  • Roasted poblano and black bean enchiladas

    • christineakiyoshi on April 23, 2019

      Roasted my own tomatillos when I couldn't find canned--2 pounds at 400 degrees for 20 minutes. I omitted the heavy cream and made vegan Monterey Jack Melt cheese from the book Cook & Let Live.

    • lehenderson on September 28, 2020

      I made the recipe exactly as directed. It was a great, quick, weeknight recipe that I will definitely add to my monthly rotation. Maybe next time I'll add shredded chicken. I also made the Mexican style rice from the book to go with it.

  • Sweet chili glazed tofu

  • Fideos with chickpeas and aïoli

  • Confetti cabbage salad with spicy peanut dressing

    • deboChicago on April 30, 2019

      Excellent recipe. Added snow peas. Added cashews on serving.

  • Ultimate vegetarian chili

    • deboChicago on January 21, 2020

      This is a good recipe, but I had beans that were already cooked, so I didn't follow it exactly (rather than following stovetop sauteeing with two stints of oven cooking, I did it all on top of the stove in a good deal less time). Still, flavors and texture are well developed. The texture is remarkably like Cincinnati-style chili, which is not my favorite, but it tastes good nonetheless. The recipe includes a couple of techniques that were new to me, such as grinding dried shiitake mushrooms to make an umami powder. I would make it again.

  • Quiche with asparagus and Gruyère

    • deboChicago on September 25, 2020

      This took a lot longer to cook than advertised but was very delicious.

  • Grilled Asian barbecue glazed tofu

    • breakthroughc on May 05, 2022

      This was just okay. I liked the glaze, I did add a teaspoon of chili oil to it to give it a kick. I don't much care for grilled tofu. I prefer tofu preparations with some corn starch to make it crisp. It browned on the grill, but remained quite soft. There are many better ways to prepare tofu.

  • Tempeh tacos

    • breakthroughc on April 14, 2022

      I made this for burrito bowls and worked pretty well as a meat sub. I think I would like it less as taco filling as opposed to a bowl with a lot of other flavors (brown rice, roasted sweet potato and bell pepper, pickled onions, avocado, salsa, cilantro) I could also see mixing it with refried beans or roasted vegetables for an enchilada filling.

  • Greek salad

    • breakthroughc on October 01, 2022

      This is a good Greek Salad recipe. I thought the dressing was a little bland and added Dijon and some red wine vinegar

  • Broiled eggplant with sesame-miso glaze

    • breakthroughc on March 20, 2023

      The glaze in this dish is delicious. Easy way to serve eggplant on its own. My eggplant stuck to the sheet so next time I will use. Parchment paper.

  • Sweet potato hash

    • breakthroughc on July 08, 2022

      This recipe makes it into my rotation occasionally. It is good, but the cooking instructions are off. As a side rant, I don’t think ATK tests their recipes with much rigor anymore. The recipe calls for dicing the potatoes into a 1/4 inch tiny pieces and then microwaving them for 5 to 8 minutes. You will end up with mashed potatoes if you do this. I cut my potatoes into much bigger chunks and microwave the minimum amount of time. I double the hot sauce amount and mix it into the cream so it is well distributed. I also think 8 eggs for the amount of potatoes is too much. I usually do 4 eggs.

  • Huevos rancheros

    • Shewi128 on July 31, 2023

      Cross-posted: This was my first time making huevos rancheros. I thought that the recipe was really easy to follow with good results. The tomatoes and vegetables were highly flavored from the large amount of chili powder. It easily fed 4 people with some leftovers. I'd definitely make it again.

  • Falafel

    • Shewi128 on March 29, 2023

      Easy and delicious. I was dreading making them because I thought it'd take forever to shape and fry, but it was fairly quick. They were very flavorful and crispy. Note: I used 16 oz dried chickpeas and adjusted the recipe accordingly. I was wondering why they only did 12 oz in this recipe and other falafel recipes. It's because many home food processors will barely be able to fit 16 oz if chickpeas plus other ingredients on them. Just a heads up. However, I would size up again if given the chance.

  • Black bean burgers

    • Shewi128 on March 05, 2023

      I have only made ATK's other black bean recipe--the one with tortilla chips--before yesterday. This turned out pretty well, and I liked the smashed and whole beans, as well as the red bell peppers. I would make this again, and I'd also try the recipe with corn for even more variety.

  • Glazed Caribbean tofu with rice and pigeon peas

    • Shewi128 on December 13, 2022

      Very easy and good vegetarian dish. The glazed tofu turned out really nice. Nothing was too spicy for my kids. Of note, I used black eyed peas instead of pigeon peas, and I could not find pineapple preserves. I found pineapple passion fruit preserves, which still tasted good. I would make this again.

  • Warm cabbage salad with crispy tofu

    • Shewi128 on January 31, 2023

      Wow, we really liked this. The tofu was super crispy. 2 notes: First, the sauce is just a drizzle over the tofu. Double it if you want more (you will). Second, if you have people who don't love rice vinegar, substitute some lime juice for the vinegar. Also, "warm cabbage salad" is a bit of a misnomer--maybe it should be called slightly wilted cabbage salad. The warmed dressing is poured over cold cabbage salad. I did love the texture, though, so I wouldn't change that. I would make this again.

  • Rice salad with pineapple, jicama, and pumpkin seeds

    • Shewi128 on April 19, 2021

      Definitely a keeper. It was light, refreshing, and had great textural elements.

  • Grilled zucchini and red onions with lemon-basil dressing

    • Shewi128 on May 17, 2021

      This was delightful! My son even liked it, and he normally doesn't like zucchini.

  • Baked ziti with ricotta and eggplant

    • dc151 on December 29, 2020

      I liked this, added a sautéed onion, dried herbs and some tomato paste to the sauce to give it more oomph. I usually do a meat-based baked ziti, this was a nice change.

  • Sweet potato hummus

    • SpatulaClark on March 28, 2020

      They've struck a nice root-to-chickpea ratio. Used 400g (not 500g) sweet potato pan-steamed; smoked (not sweet) paprika; 4 cloves garlic; apple cider vinegar (not lemon juice).

  • Quinoa and vegetable stew

    • SpatulaClark on April 20, 2020

      Tasty stew. Used less water to make it thicker (4 cups), and this brought it closer to 'quinoa risotto'.

  • Potato vindaloo

    • SpatulaClark on April 20, 2020

      Authentic flavour and easy to make.

  • Quinoa patties with spinach and sun-dried tomatoes

    • SpatulaClark on April 20, 2020

      Flavourful patties, worth the multiple steps. Used rocket instead of spinach. Unfortunately they were crumbly, perhaps because I substituted Tasty cheese - but much firmer when cold. Froze well.

  • Vegetable paella

    • kalmialatifolia on July 21, 2020

      Do not skip the saffron. And don't skip over this recipe. It's amazing.

  • Campanelle with roasted cauliflower, garlic, and walnuts

    • bethanyck on February 20, 2021

      Beautiful, simple, easy cleanup, easy to prep in advance Tip - double cauliflower, leave out pasta for an all veg version Tip - mix sauce and water and thoroughly coat pasta and cauliflower before adding parm to more evenly coat

  • Creamy butternut squash soup

    • katskitchen on March 30, 2021

      This soup was not good. I sit here scratching my head and wondering if I did something wrong, the answer is NO! I did everything perfectly yet this soup is just bleh. The problem with this soup is the abundance of butter and the lack of seasoning. 4 TABLESPOONS OF BUTTER? No thanks. I tried it and it tastes like I'm just eating butter soup without any flavor. Do not recommend. First recipe I've tried out of this cookbook and I'm super disappointed!!

  • Soft corn tacos with sweet potato, poblanos, and corn

    • SueChef22 on June 04, 2021

      Make as enchiladas with verde. 1/2 jar tomatillo salsa, thinned with broth and oj. Top with shredded pepper jack

  • Philly-style broccoli rabe, portobello, and cheese sandwiches

    • Nicolesara1224 on August 05, 2022

      Used cheddar cheese instead of American and added a little lemon juice for some acid

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Reviews about this book

  • Everyday Annie

    I refer to this book almost every week while doing my menu planning...a great option for anyone in your life who may be interested in shifting to more meatless meals.

    Full review
  • ISBN 10 1936493969
  • ISBN 13 9781936493968
  • Published Mar 01 2015
  • Format Paperback
  • Page Count 472
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen
  • Imprint America's Test Kitchen

Publishers Text

The 700+ recipes in this comprehensive collection show you inventive and uncomplicated techniques for making boldly flavored main dishes, appetizers, soups and stews, pasta, pizzas, and more. Discover vegetarian makeovers of classic comfort food like Mushroom Bolognese (a combination of cremini and dried porcini mushrooms, soy sauce, and tomato paste replicate the meaty complexity of traditional Bolognese) and creative recipes like Sweet Potato and Swiss Chard Gratin (earthy Swiss chard sautéed with shallot, garlic, and butter is the perfect foil for the sweet spuds).

Whether you’re a committed vegetarian or simply want to eat more vegetables and grains, this collection of re-imagined, meatless comfort food and all-new recipes inspired by ethnic cuisines will help you cook and eat well. Of the 709 total recipes, 300 are fast (start to finish in 45 minutes or less), 500 are gluten-free, and 250 are vegan.

We include cooking charts and resource materials such as All About pages for key ingredients (like hearty greens and fresh and dried chilis), Core Recipe Pages with simple but important recipes for staples like eggs and rice, easy-to-spot icons for gluten-free and vegan recipes, and hundreds of full- color recipe photos and step-by-step photos.

Recipes include:

Super Greens Soups with Lemon-Tarragon Cream, Roasted Poblano and Black Bean Enchiladas, Vegetable Pot Pie, Rustic Polenta Casserole with Mushrooms and Swiss Chard, Stuffed Eggplant with Bulgur, Pan-Seared Tempeh Steaks with Chimichurri Sauce, Vegetable Bibimap, Cabbage and Mushroom Potstickers, Butternut Squash Chili with Quinoa, Parsnip Hummus, and Millet Cakes with Spinach and Carrots.

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