Vegan Planet: More Than 425 Irresistible Recipes with Fantastic Flavors from Home and Around the World by Robin Robertson

  • Baked marinated tofu

    from Vegan Planet: More Than 425 Irresistible Recipes with Fantastic Flavors from Home and Around the World Vegan Planet by Robin Robertson

    • Categories: Dressings & marinades; Main course; Cooking ahead; Vegan; Vegetarian
    • Ingredients: firm tofu; toasted sesame oil; reduced salt tamari sauce
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Notes about this book

  • ShieldmaidenofRohan on October 17, 2020

    If I wasn't a vegan and wanted one vegan cookbook to have on hand to serve lovely meals for vegan friends, it would be this one. I have many vegan cookbooks but I reach for this one frequently and I'm never disappointed. Variety, great flavors and simplicity.

Notes about Recipes in this book

  • Asian noodle salad with spicy peanut sauce

    • CheriRD on October 12, 2011

      I really liked the dressing, though I used half the amount of chili paste. The dressing is a little thin, might use a little less water next time. I don't like the udon noodles and would use a different kind next time.

  • Black bean and sweet potato enchiladas

    • Magpie365 on July 24, 2012

      Great, simple recipe. Top with lettuce, tomato, red onion.

  • Ultimate shepherd's pie

    • ShieldmaidenofRohan on September 19, 2022

      I eliminated walnuts and lentils and made this with a package of Impossible ground. Next time I will sauté the onions, mushrooms and carrots with a spoon of Marmite to boost the flavor.

  • Portobello fajitas

    • Kdevans on January 03, 2021

      Page 422

  • Great grain and vegetable burgers

    • louie734 on June 13, 2020

      Very vegetable-forward and pretty enjoyable, though they need to be thinner than a usual veggie burger in order to stay inside their bun. I was loose with the grains - used brown rice mixed with a Korean sprouted multigrain mix, and threw some brown lentils in with the bulgur, but kept to the vegetable quantities and seasoning. These were good on a bun with traditional burger toppings, but I think they'd really shine in a pita or wrap treated as a nontraditional falafel, to highlight the garden-veggie flavors going on.

  • Tomato-zucchini frittata

    • Hannaha100 on April 07, 2021

      375f = 190c A little fiddly in preparation and the texture wasn't quite what I expected - more solid and a little crumbly. However, overall it tasted quite nice. Surprisingly successful with my courgette/tomato disliking DH! He likened the taste to veggie sausages and found the grated courgette to be well disguised. The girls wouldn't eat the courgette but M1 ate the rest of the frittata - M2 ate the tomatoes. Fairly light.

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  • ISBN 10 1306424054
  • ISBN 13 9781306424059
  • Published Feb 01 2014
  • Format eBook
  • Page Count 592
  • Language English
  • Edition Revised edition
  • Countries United States
  • Publisher Harvard Common Press
  • Imprint Harvard Common Press

Publishers Text

One decade and more than 100,000 copies later, this important classic is back in a thoroughly revised edition. Vegan cookbooks are big sellers today, but in a thicket of topical and niche titles there's a need for an everyday cooking bible on which vegan cooks can rely. The new Vegan Planet meets that need handsomely. Robertson's extensive updates cover such things as: the newly expanded range of whole grains that are available; super greens, such as kale and chard, that are rising in popularity; new facts concerning which cooking oils are healthiest and most earth-friendly; and new saucing and flavoring ideas from the global pantry. Throughout, there's the spirit of adventure and of culinary creativity that has cemented Robertson's reputation at the top of the vegan pantheon. When it first appeared in 2003, Vegan Planet revolutionized animal-free cooking. Robin Robertson's pioneering book played a leading role in the passage of veganism from subculture to mainstream culinary lifestyle. Its breadth and variety of fantastically flavourful food not only gave vegans what they craved, it gave them food they could serve up happily to their non-vegan family members and friends. One decade and more than 100,000 copies later, this important classic is back in a thoroughly revised edition. Vegan cookbooks are big sellers today, but in a thicket of topical and niche titles there's a need for an everyday cooking bible on which vegan cooks can rely. The new Vegan Planet meets that need handsomely. Robertson's extensive updates cover such things as: the newly expanded range of whole grains that are available; super greens, such as kale and chard, that are rising in popularity; new facts concerning which cooking oils are healthiest and most earth-friendly; and new saucing and flavoring ideas from the global pantry. Throughout, there's the spirit of adventure and of culinary creativity that has cemented Robertson's reputation at the top of the vegan pantheon.

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