• posscairns on September 06, 2020

  This is my go-to book for kitchen basics. I really love the ketchup recipe and its delicious variations.

• mamacrumbcake on October 10, 2019

  I tried five recipes from this book and none of them turned out ok—not really even good enough to eat. It’s possible I’m doing something wrong, but I’ve never had such a bad experience with recipes before. It’s a bummer. I would love to be able to make vegan pantry items from scratch.

Notes about Recipes in this book

• Basic ketchup

  • posscairns on September 06, 2020

    I make this recipe every couple of weeks. It is absolutely delicious and oh so healthy, I would never buy tomato sauce or ketchup again from the supermarket

• Glorious butterless butter

  • vinochic on July 25, 2020

    Definitely add the vinegar - makes the recipe really good!

  • SenseiHeidi on September 20, 2020

    I made this with 1/4 cup almond yogurt and 1/4 cup original unsweetened almond milk. A lovely color and taste. I will definitely make this again, with the yogurt ... but maybe try it with a butter extract for extra buttery flavor. Be aware: the texture is like that of frozen butter - very hard.

• Better than whipping cream and topping

  • louie734 on June 27, 2020

    Wow, this whipped! I was suspicious, but it really did whip well, and tasted like the commercial "truwhip". The amount of coconut oil definitely makes this qualify as junk food, but it is dairy less. Used half in pastry cream and froze the rest. Not sure how it will hold after freezing (will it need rewhipped?).

• Mushroom soup concentrate

  • SenseiHeidi on September 25, 2020

    A delicious vegan substitute for cream of mushroom soup. Not difficult to prepare but be aware for your recipe aesthetics that this is a lovely shade of green - not white. Makes approximately 36 fluid ounces of soup.

• Curried butternut squash and coconut soup

  • patioweather on July 21, 2020

    The lemon does really make this outstanding. I also added some fried pumpkin seeds on top.

• Marinara sauce

  • christineakiyoshi on September 15, 2019

    Simple and delicious. I cook this at low heat for several hours so that it cooks down and thickens.

• Classic pancake and biscuit mix

  • louie734 on June 27, 2020

    Worked very well! Nice and fluffy, batter didn't need any correction when measured 1:1 in the same container (made to take camping). A rough 1 cup of mix made enough for a generous breakfast for 2 without any sides. We added finely chopped strawberries, sprinkled over before flipping. Didn't taste heavy or 'vegan'; just a nicely-textured pancake that holds its lightness!

• Custard

  • louie734 on June 27, 2020

    Made using Earth Balance butter and arrowroot powder instead of cornstarch. The caution in the direction to avoid overbeating after adding the starch/arrowroot to avoid a rubbery texture is no joke - it almost instantly became super-gelled. Would cornstarch be more forgiving? Maybe. The flavor was delicious, but the texture definitely a bit weird. However, when used in the pastry cream (the variation), the texture lightens and the rubberiness is undetectable. Worked well in tartlets with shingled strawberries.

• Ms Marmite Lover

  It tells you how to make uncrab cakes, unfish sticks, unburgers, unsausages, vegan fish sauce, vegan melty cheese, flax seed meringues. An excellent book for the dedicated vegan cook.

  Full review

• foodinjars.com

  Homemade Vegan Pantry, is unique for its plant-based approach. I know several vegans who have already come to depend on this volume for the nut-based cheeses.

  Full review