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

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Baja-style cauliflower tacos

    • vinochic on November 23, 2020

      Very easy and tasty - will make 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.

    • 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

  • 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.

  • 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.

  • 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.

  • 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.

  • 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

  • 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.

  • Tofu frittata with mushrooms

    • SenseiHeidi on July 29, 2019

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

  • 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.

  • Cashew ricotta

  • Classic pancakes

    • SenseiHeidi on July 29, 2019

      Yummy. The flavor really shines with some maple syrup.

  • Banana bread

  • 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.

  • 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

  • Nacho dip

    • SenseiHeidi on July 29, 2019

      Amazingly nacho cheese-like. We make this monthly.

  • 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.

  • Udon noodles with mustard greens and shiitake-ginger sauce

  • 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.

  • 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.

  • Ultimate vegan chili

    • Churchim808 on December 01, 2018

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

  • 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.

  • Kale Caesar salad

    • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 194035286X
  • ISBN 13 9781940352862
  • 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.

Other cookbooks by this author