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

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Notes about this book

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Notes about Recipes in this book

  • 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.

  • 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.

  • 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.

  • 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?

  • 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.

  • 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)

  • Roasted root vegetables with lemon-caper sauce

    • 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)

  • 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.

  • 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.

  • 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.

  • 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.

  • Black bean soup

    • 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.

    • tasteslike 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!

  • 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.

  • 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 touch bits in the stew which I'm sure were porcinis. (Jane)

  • 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).

  • Tomato and almond pesto

    • macfadden on July 12, 2016

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

  • 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)

  • 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.

  • 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.

  • 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.

  • 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.

  • 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. The second time I made them, they came out a bit dry. Next time I will cut back on the breadcrumbs a bit to avoid that.

  • 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.

  • 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.

  • Teriyaki tofu

    • macfadden on February 23, 2017

      Rather boring and a bit of a chore to eat.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

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Reviews about this book

  • Annie's Eats

    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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