Vegan for Everybody: Foolproof Plant-Based Recipes for Breakfast, Lunch, Dinner, and In-Between by America's Test Kitchen Editors

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    • Categories: Rice dishes; Main course; Vegan; Vegetarian
    • Ingredients: long-grain brown rice
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    • Categories: Rice dishes; Main course; Vegan; Vegetarian
    • Ingredients: quinoa
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    • Categories: Rice dishes; Main course; Vegan; Vegetarian
    • Ingredients: wheat berries
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    • Categories: Dips, spreads & salsas; Vegan; Vegetarian
    • Ingredients: dry-roasted peanuts
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    • Categories: Sauces, general; Cooking ahead; Vegan; Vegetarian
    • Ingredients: soy sauce; dried shiitake mushrooms
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    • Categories: Stocks; Cooking ahead; Vegan; Vegetarian
    • Ingredients: leeks; carrots; celery root; parsley; dried minced onions; tomato paste; soy sauce
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    • Categories: Sauces, general; Cooking ahead; Vegan; Vegetarian
    • Ingredients: aquafaba; vegetable oil; store-cupboard ingredients
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    • Categories: Spice / herb blends & rubs; Cooking ahead; Japanese
    • Ingredients: oranges; sesame seeds; paprika; garlic powder; ground ginger; ground cayenne pepper
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    • Categories: Spice / herb blends & rubs; Cooking ahead; Egyptian
    • Ingredients: canned chickpeas; pistachio nuts; black sesame seeds; coriander seeds; cumin seeds; fennel seeds
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    • Ingredients: blanched almonds
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    • Ingredients: agar; almond milk; probiotic capsules
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    • Categories: Cooking ahead; Vegan; Vegetarian
    • Ingredients: raw cashew nuts; store-cupboard ingredients
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Notes about this book

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Notes about Recipes in this book

  • Baja-style cauliflower tacos

    • vinochic on November 23, 2020

      Very easy and tasty - will make again.

    • hbakke on January 08, 2023

      Nice taco recipe. I liked the hint of coconut in the panko breading of the cauliflower, and the accompanying mango slaw. I made my own coleslaw mix with carrot and savoy cabbage. I would make these again.

  • Spiced lentil salad with winter squash

    • vinochic on April 02, 2019

      Sounded better than it was ...just okay.

  • Pan-seared tempeh steaks with chimichurri sauce

    • vinochic on April 02, 2019

      Really liked the sauce on the tempeh.

  • Chocolate chip cookies

    • vinochic on September 17, 2019

      Have made these with both almond butter and peanut butter. Both ways are delicious!

    • SenseiHeidi on July 29, 2019

      So rich, so delicious! Crispy edges, soft center even after cooling.

    • patioweather on December 04, 2022

      I wished these expanded more in the oven. I was hoping for large flat cookies. They tasted distinctly of almond butter.

    • christineakiyoshi on April 29, 2019

      We make this all of the time! Consistent and delicious

  • Hearty vegetable lasagna

    • MelMM on January 31, 2019

      1-18-2018 The big takeaway from this recipe is the cauliflower/cashew filling. It's become a standard for me when making lasagna, ravioli, stuffed shells, etc. The roasted veg in this lasagna are great too. I'm not a big fan of the uncooked sauce. I usually make my own sauce recipe instead.

    • havekittywilltravel on July 14, 2018

      https://pamelasalzman.com/hearty-vegetable-lasagna-recipe/

  • Butternut squash chili with quinoa and peanuts

    • 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.

  • Chickpea salad sandwiches

    • redjanet on September 25, 2023

      I like the consistency of this. It reminds me a lot of American deli tuna, or even chicken salads. I thought it could use a bit more tang though, but adding some dill pickle slices to my open sandwich on toast helped.

    • bfurrow on October 06, 2023

      These were delicious and I need to make them again.

    • asyl076 on January 12, 2024

      Good consistency, start with half the amount of curry powder first if making that option and season to taste.

  • Thai red curry with cauliflower

    • hyperbowler on June 08, 2017

      Delicious, but a Pyrrhic victory. It caused a tremendous amount of smoke too so I wouldn't advise unless you have good ventilation. Cooking so long on high, covered, with a non-stick skillet doesn't seem right.

  • Vegan mayonnaise

    • SugarFree_Vegan on July 19, 2017

      Hands down this is the best vegan mayonnaise that I've made, and I've tried a lot. Keeps well and doesn't separate like some vegan mayo does

  • Sizzling Saigon crêpes (Banh xeo)

    • SugarFree_Vegan on May 24, 2020

      I didn't have the rice flour for the crepes so I successfully used only gram / chickpea flour. I was also lucky to have some store bought vegan fish sauce so I used this in the dip - the dip is so good, would use it for other dishes too. The filling is fresh and vibrant and makes a lovely summer meal.

  • Asparagus and arugula salad with cannellini beans

    • SugarFree_Vegan on May 24, 2020

      Made a few changes to the recipe due to lack of items available in my pantry and fridge, so successfully used Romaine lettuce in place of the rocket/arugula and also used Butter Beans in place of Cannellini. Nice simple salad to eat with some crusty or garlic bread.

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

    • Hannaha100 on October 13, 2020

      Turns out I've made the vegetarian version of this before and completely forgot. This version is superior for our purposes - the miso/mooch/stock sauce was great and would make a lovely soup. Neither kid ate the spinach but I'd replaced half with asparagus and this was successful. Would make again. Use the big wok if making full amount.

  • Almost hands-free mushroom risotto

    • Hannaha100 on January 04, 2020

      Not that hands-free really but doesn't need constant stirring. This was a win with an extremely fussy (and teething) toddler and for that I will be forever thankful. Used stock for wine and left out garlic. A half amount served me and two daughters with leftovers so portion sizes seem about right.

    • SenseiHeidi on July 29, 2019

      Delicious but took an hour to cook, plus prep time.

  • Creamy cashew mac and cheese

    • SenseiHeidi on July 29, 2019

      Really creamy/saucy when fresh. Very firm leftovers. Good flavor, used Bob's Red Mill nooch.

  • Fettuccine Alfredo

    • SenseiHeidi on July 29, 2019

      This is my 3rd favorite vegan Alfredo recipe. [Best: Miyoko Schinner's Rich and Creamy Alfredo Sauce from "Artisan Vegan Cheese."] Not as rich & creamy as my favorite, but tasty and "healthy" with the cauliflower in there. With only 3/4 cup of cashews this is a cheaper recipe.

    • karliekramer on March 07, 2023

      I've finally found an alfredo recipe that I want to come back to again and again. It's light and almost fluffy thanks to the cauliflower. Every other vegan alfredo recipe uses only cashews, but I find it gets gluey and heavy. I often add sauteed mushrooms and/or peas.

  • Mushroom and farro stew

    • SenseiHeidi on March 07, 2021

      This stew had a good flavor. Next time I would serve the stew over buttered egg- free 'egg' noodles. My family does not like the texture of the farro. This is a very brown meal, serve with a fresh, crunchy green salad.

  • Cashew ricotta

    • SenseiHeidi on August 25, 2019

      Easy and delicious.

    • asyl076 on January 27, 2024

      Easy recipe - makes a good amount.

  • Tofu frittata with mushrooms

    • SenseiHeidi on July 29, 2019

      Yuck! This had an off flavor. The kids refused to try it. Needs more salt.

    • karliekramer on March 07, 2023

      I make this with whatever produce is in season from local farms. Just sautee it like you would the mushrooms, then add the tofu "egg" mixture. It's easy and delicious — the nonstick skillet is a must, otherwise it's frustrating.

  • Tofu scramble with bell pepper, shallot, and herbs

    • SenseiHeidi on July 29, 2019

      Yummy! Have made several times.

    • jenburkholder on August 21, 2020

      Soft tofu really does make the difference - I can't begin to imagine why the vegan world clings to extra-firm, eggs don't form such hard curds! Anyhow, this is great, and I've made it several times. A pinch each of nutritional yeast and black salt makes it even better.

  • Classic pancakes

    • SenseiHeidi on July 29, 2019

      Yummy. The flavor really shines with some maple syrup.

  • Banana bread

  • Nacho dip

    • SenseiHeidi on July 29, 2019

      Amazingly nacho cheese-like. We make this monthly.

  • Fudgy brownies

    • SenseiHeidi on August 25, 2019

      Yummy! Easy and delicious cakey brownies.

    • christineakiyoshi on September 14, 2020

      Super fudgy and a nice crust on the top. Sticks a little to the foil but I am ok with that!

  • Yellow layer cake

    • SenseiHeidi on August 25, 2019

      Makes a good birthday cake

  • Creamy chocolate frosting

  • Dark chocolate cupcakes

    • adewar on March 22, 2020

      Very rich and delicious with a tender well risen sponge.

    • christineakiyoshi on April 06, 2020

      A little dense but tasty and moist. Used a different icing recipe and included peanut butter.

  • Vegan shepherd's pie

    • adewar on February 27, 2020

      I made this with Quorn mince, in place of protein crumbles. The sauce was really delicious, complex and savoury.

    • jenburkholder on August 21, 2020

      This was good enough. I didn't bother piping, just blopped the potatoes on top and swirled them around. I also added kale, and used TVP in place of vegan mince. I have to say, though - as one person, I ate this four nights in a row (I tend to do that with suppers), and after about day two I was impossibly tired of this. It didn't have enough flavor or interest to keep me going.

  • Mushroom Bolognese

    • Carolynmoore on January 07, 2020

      This is very rich-tasting. I like to serve it over baked, creamy polenta with a sprinkle of fresh parsley. It freezes well.

  • Udon noodles with mustard greens and shiitake-ginger sauce

  • Barley bowl with roasted carrots and snow peas

    • izabela on May 15, 2020

      A little high-effort but worth it!

  • Coffee cake

    • izabela on May 15, 2020

      Easier to mix dry ingredients in a bowl rather than the food processor.

  • Kale Caesar salad

    • patioweather on October 20, 2022

      This was good. I think if I make it again, I will try to figure out what ingredients I can do without to make the whole thing faster.

    • jenburkholder on August 21, 2020

      I honestly don't think I've ever had a classic Caesar salad, but I really enjoyed this. A whole meal, but still relatively light. Since I live alone, I meal-prepped it and just kept the dressing separate from the kale, tossing it all together each evening. Kept great and worked very well.

  • Cilantro sauce

    • hbakke on January 08, 2023

      Nice, simple sauce accompaniment for the Baja tacos. I subbed plain yogurt for sour cream and eliminated the water because the yogurt was watery enough. I would make this again and try it with sour cream.

  • Tofu and spinach (Saag tofu)

    • hbakke on January 06, 2023

      I substituted lacinato kale for mustard greens, but otherwise followed the recipe. This was a tasty saag (I appreciated the cashew garnish), but I think I would increase the spice amounts next time to make it a bit more flavorful.

  • Crispy orange seitan

    • jay.moe on July 31, 2023

      The member rating for this recipe was a five, so I thought I would give it a try. The sauce was very flavorful. The seitan, however, was like eating fried, dried-out ground beef. The recipe said to drain and pat dry the seitan, but it was extremely dry right out of the package. I used Upton's Naturals Traditional Seitan in chunks, which may be the issue, as the seitan was very crumbly while trying to cut it into chunks. The sauce tasted so good, that I would like to make this again substituting tofu coated with cornstarch that has been sauteed in a much smaller amount of oil.

  • Ultimate vegan chili

    • Churchim808 on December 01, 2018

      This is a big investment in time that I didn’t feel paid off.

  • Red lentil soup with North African spices

    • Blondelectual on March 12, 2023

      It’s delicious, but it’s too thick to be a soup. I am going to need stock on hand to thin it out. PS: it’s so good with sichuan chili oil, it’s a hall of fame recipe.

  • Creamy curried cauliflower soup

    • Blondelectual on November 27, 2020

      This was very good, even after I went overboard with the lime juice. Don’t skip the caramelizing step - it really adds great texture and sweetness to the soup.

  • Cauliflower salad with chermoula and carrots

    • christineakiyoshi on August 16, 2020

      This was really good but I made a bunch of modifications based on what I wanted to eat for dinner. I left out the raisins and almonds. I also left out the paprika, cumin and cayenne and included oregano. I liked the combination of cauliflower/carrots/red onions.

    • jenburkholder on August 21, 2020

      Good, but nothing special. I made it more or less as written. Worked well as a side in a lunchbox.

  • Strawberry shortcakes with coconut whipped cream

  • French apple tart

    • christineakiyoshi on November 27, 2021

      I am not good at making pies so decided to try this. I am also not good at making food look pretty but this turned out to be beautiful and delicious!

  • Belgian waffles

    • ShieldmaidenofRohan on October 17, 2020

      Glorious. Perfectly crisp on the outside, fluffy and light inside. I've made them with oat, almond and soy milk and all are successful and good but I agree with their assessment that soy makes the best result. One batch makes four waffles and it will keep for the next day.

  • All-morning energy bars

    • jenburkholder on August 21, 2020

      These tasted good, but unfortunately they didn't hold together. Probably would be better just as granola.

  • Freekeh salad with butternut squash, walnuts, and raisins

    • jenburkholder on August 21, 2020

      This was tasty, although it needed significantly more seasoning. Took for school lunches, would repeat.

  • Garlicky tofu tabbouleh

    • jenburkholder on August 21, 2020

      I really enjoyed this in a lunchbox. Kept great, and was a whole meal in a bowl. The tofu gives it substance, but you still get most of the nice freshness from tabbouleh.

  • Cauliflower steaks with salsa verde

    • jenburkholder on August 21, 2020

      Excellent cauliflower steak technique, and tasty sauce. Very summery, will use the method again if nothing else.

  • Spicy basil noodles with crispy tofu, bok choy, and bell peppers

    • jenburkholder on August 26, 2020

      We thought this was meh. Fine, but missing something, flavor wasn’t well-rounded. Quite easy, though, and reasonably healthy. We dolled it up a bit with some peanuts.

  • Tofu ranchero

    • Njacovina on June 24, 2021

      Super flavorful and easy. I lightly salted the diced avocado and tossed it in a little lime juice and doubled the scallions.

  • Mushroom pizza with cashew ricotta

    • asyl076 on January 27, 2024

      Delicious topping. I used a different pizza dough recipe and just cooked it at 450 for about 12 minutes - no use of the broiler. It puffed up and browned really nicely.

  • Farro salad with sugar snap peas and white beans

    • karliekramer on March 07, 2023

      This salad is so freaking good. It hits all the texture and flavor notes you want in a salad. Chewy, hearty farro. Crunchy snap peas. Creamy beans. Fresh herbs, bright citrus, umami olives, it's just so, so good. I come back to it again and again.

  • Thai-style tofu and basil lettuce cups

    • karliekramer on March 07, 2023

      The basil in this is everything. Paired with vegan fish sauce, it's the perfect combo of refreshing but filling and hearty. You don't even need to serve it with rice if you want a lighter lunch.

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  • ISBN 10 194035286X
  • ISBN 13 9781940352862
  • Linked ISBNs
  • Published Apr 04 2017
  • Format Paperback
  • Page Count 336
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

In this cookbook, America's Test Kitchen decodes and demystifies vegan cooking, so you can reap its many benefits and avoid the pitfalls of bland food, lack of variety, and overprocessed ingredients. You'll find approachable, fresh, vibrant recipes for breakfast, lunch, dinner, and in between.

Veganism is going mainstream. The benefits ofconsuming fewer animal products appear frequently in the news, and public figures and celebrities have openly embraced the tenets of a vegan diet, bringing it further into the food consciences of baby boomers, millennials, and postmillennials alike. Whether exploring a vegan diet for health, environmental, or political reasons, more and more people are looking to get hearty, plant-based meals onto their table. But eating vegan can seem overwhelming: Will it be flavorful? Satisfying? Easy to make? And it's easy to rely on processed foods. America's Test Kitchen addresses head-on what intimidates people: finding great-tasting and filling vegan protein options, cooking without dairy, preparing different whole grains and vegetables, and even baking. With more than 200 vibrant, foolproof recipes including proper day-starters, "cheesy" pizza you'll actually want to eat, filling vegetable-and-grain bowls, new dinner favorites, appetizers, DIY staples, and the ultimate birthday cake, this cookbook has something satisfying for everyone--the committed vegan or simply those looking to freshen up their cooking.


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