Vegetable Kingdom: The Abundant World of Vegan Recipes by Bryant Terry

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    • Categories: Fried doughs; Spice / herb blends & rubs; Canapés / hors d'oeuvre; Snacks; Cajun & Creole; Japanese; Vegan; Vegetarian
    • Ingredients: lemons; sunflower oil; cake flour; arrowroot powder; garlic powder; paprika; coarse sea salt; onion powder; chile powder; dried red pepper flakes; dried thyme; dried oregano; ground cayenne pepper; fine sea salt; club soda; green beans
    • Categories: How to...; Vegan; Vegetarian
    • Ingredients: frying oil of your choice
    • Categories: Dressings & marinades; Salads; Lunch; Side dish; Vegan; Vegetarian
    • Ingredients: dried lima beans; bay leaves; yellow onions; garlic; red chiles; red peppers; yellow peppers; orange peppers; smoked paprika; thyme sprigs; rosemary sprigs; bird's eye chiles; olive oil; white pepper; baby arugula; lemons; sea salt flakes
    • Categories: Vegan; Vegetarian
    • Ingredients: peppers of your choice
    • Categories: Spice / herb blends & rubs; Stews & one-pot meals; Main course; Summer; Asian; Caribbean; Vegan; Vegetarian
    • Ingredients: coconut oil; cremini mushrooms; sweet potatoes; potatoes; yellow onions; garlic; dried bird's eye chiles; whole star anise; cumin seeds; black peppercorns; Szechuan peppercorns; garlic powder; onion powder; ground ginger; ground cardamom; coarse sea salt; canned tomatoes; unsweetened coconut milk yoghurt; vegetable stock; Scotch bonnet chiles; haricots verts; cilantro
    • Categories: Rice dishes; Sauces, general; Main course; Summer; Chinese; Vegan; Vegetarian
    • Ingredients: peanut oil; shoyu; rice vinegar; toasted sesame oil; coconut palm sugar; dried chiles; yard long beans; garlic; Szechuan peppercorns; apple cider vinegar; raw cane sugar; black peppercorns; mustard greens; serrano chiles; roasted unsalted peanuts; broken jasmine rice
    • Categories: Dressings & marinades; Salads; Side dish; Burmese; Vegan; Vegetarian
    • Ingredients: fresh ginger; shallots; rice vinegar; white miso; light agave nectar; silken tofu; safflower oil; pea shoots; red cabbage; cilantro; roasted unsalted peanuts; garlic
    • Categories: Dressings & marinades; Side dish; Spring; Winter; British; Vegan; Vegetarian
    • Ingredients: peas; cauliflower; lemons; olive oil; thyme sprigs; nigella seeds; sea salt flakes
    • Categories: Sauces, general; Spring; Vegan; Vegetarian
    • Ingredients: fresh peas in pods; jalapeño chiles; white pepper
    • Accompaniments: Smashed fried potatoes
    • Categories: Dressings & marinades; Soups; Spring; Vegan; Vegetarian
    • Ingredients: raw peanuts; lemongrass; peanut oil; raw cane sugar; makrut lime leaves; Thai chiles; yellow onions; vegetable stock; asparagus; baby spinach; peas; Champagne vinegar; white pepper; Thai basil; olive oil; basil
    • Categories: Chutneys, pickles & relishes; Cooking ahead; American South; Vegan; Vegetarian
    • Ingredients: sweet corn; cherry tomatoes; red onions; green peppers; jalapeño chiles; rice vinegar; raw cane sugar; brown mustard seeds; black peppercorns; turmeric; cumin seeds
    • Accompaniments: Smashed fried potatoes
    • Categories: Cakes, small; Dips, spreads & salsas; Afternoon tea; Breakfast / brunch; American South; Vegan
    • Ingredients: coconut oil; Medjool dates; yellow cornmeal; coconut palm sugar; fine sea salt; golden flaxseeds; oat milk; vegan butter; white onions; corn kernels; white pepper; flour of your choice; cashew cream
    • Accompaniments: Jalapeño pepper jelly
    • Categories: Dressings & marinades; Sauces, general; Side dish; Summer; Vegan; Vegetarian
    • Ingredients: sweet corn in the husk; ground coriander; coarse sea salt; cilantro; jalapeño chiles; raw cashew nuts; habanero chiles; safflower oil; limes
    • Categories: Soups; Spice / herb blends & rubs; American; Vegan; Vegetarian
    • Ingredients: paprika; cumin seeds; coriander seeds; black peppercorns; coarse sea salt; garlic powder; white peppercorns; onion powder; dried thyme; ground cayenne pepper; safflower oil; tempeh; fine sea salt; yellow onions; red peppers; potatoes; arrowroot powder; oat milk; corn stock; corn kernels; spring onions; white pepper; jalapeño chiles; marjoram sprigs
    • Categories: Soups; Stews & one-pot meals; Main course; Vegan; Vegetarian
    • Ingredients: aromatics of your choice; spices of your choice; liquid of your choice; vegetables of your choice
    • Categories: Chutneys, pickles & relishes; Cooking ahead; American South; Vegan; Vegetarian
    • Ingredients: fennel; rice vinegar; raw cane sugar; dill seeds; black peppercorns; mustard seeds; ground cinnamon; oranges; bay leaves
    • Accompaniments: Hot sauce-soaked cauliflower over whole-wheat bread
    • Categories: Salads; Side dish; Winter; Vegan; Vegetarian
    • Ingredients: fennel; shallots; apple cider vinegar; olive oil; toasted almonds; navel oranges; Cara Cara oranges; blood oranges; amber agave nectar; Celtic salt; dates; cilantro
    • Categories: How to...; Vegan; Vegetarian
    • Ingredients: oranges
    • Categories: Sauces, general; Main course; Caribbean; Vegan; Vegetarian
    • Ingredients: dried chickpeas; bay leaves; white onions; garlic; dried red chiles; coarse sea salt; potatoes; white pepper; turmeric; coriander seeds; cumin seeds; fenugreek seeds; brown mustard seeds; ground cinnamon; whole cloves; fennel; habanero chiles; tomato paste; vegetable stock; ground coriander; cilantro; jalapeño chiles; limes; cashew cream
    • Categories: Vegan; Vegetarian
    • Ingredients: dried beans; bay leaves; onions; garlic; dried chiles
    • Categories: Sauces, general; Side dish; Suppers; Vegan; Vegetarian
    • Ingredients: oranges; limes; white vinegar; garlic; parsley; ground cumin; fennel; fine sea salt; green plantains; peanut oil; sunchokes; yellow onions; millet flour; vegetable stock; cashew nuts; white pepper; fleur de sel
    • Categories: Chutneys, pickles & relishes; Spice / herb blends & rubs; Cooking ahead; Ethiopian; Vegan; Vegetarian
    • Ingredients: leeks; garlic; cardamom pods; smoked paprika; coarse sea salt; cumin seeds; fenugreek seeds; allspice berries; dried red pepper flakes; dried thyme; whole cloves; dried chipotle chiles; black peppercorns; coriander seeds; ground ginger; ground cayenne pepper
    • Categories: How to...; Vegan; Vegetarian
    • Ingredients: leeks
    • Categories: Rice dishes; Soups; African American; Chinese; Vegan; Vegetarian
    • Ingredients: forbidden black rice; ginger juice; leeks; vegetable stock; sweet potatoes; rice vinegar; white pepper; coconut oil; cilantro; sea salt flakes; cashew cream; coconut milk
    • Categories: How to...; Vegan; Vegetarian
    • Ingredients: fresh ginger

Notes about this book

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Notes about Recipes in this book

  • Sautéed cabbage and roasted potatoes

    • rebeccairo on September 19, 2020

      Really tasty, and less work than it sounds

    • Hawley on February 11, 2023

      Tasty. Would make again. Husband said, “I love dishes like this. What could go wrong?” Spaced the process over a weekend afternoon. I think will go faster on subsequent makings.

  • Rich vegetable stock

    • ellabee on June 01, 2023

      This stock is used in Creamy carrot-coconut soup p.208, lentil soup p.215, and Turnip green soup p.223.

  • Garlic oil (and garlic chips)

    • ellabee on June 01, 2023

      Recipes using these: Panko-crusted cauliflower & coconut curry, p.106; Jerk tofu wrapped in collard leaves, p.163; Grilled maitake mushrooms, p.166 (oil); and Pea shoot & peanut salad, p.27 (chips).

  • Sweet hot pepper vinegar

    • ellabee on June 01, 2023

      Recipes using this vinegar: Warm beluga lentils with roasted leek tops & kale, p.58; Spicy stewed peppers, p.111; Gumbo des herbes, p.127.

  • Berbere spice blend

    • ellabee on June 01, 2023

      Recipes using this blend: Spicy lacto-fermented leeks, p.52; Grilled spring onions with lemon-thyme oil, p.60; Millet, red lentil, and potato cakes, p.175; and Big beans, buns, & broccoli rabe, p.45.

  • Blackened seasoning

    • ellabee on June 01, 2023

      Recipes using this seasoning: Corn, red pepper, and blackened tempeh chowder, p.40; Roasted sweet potato & asparagus po'boy, p.75; Spinach salad with blackened chickpeas, p.156.

    • christineakiyoshi on January 08, 2021

      Makes a generous amount and full of flavor.

    • foodgloriousfood on August 10, 2022

      Good flavor, but the recipe says to add 1/2 tsp cayenne or to taste. It had absolutely no heat at all for us (we like spicy foods but not burn your face off spicy) I used it on chicken drumettes. I would recommend adding quite a bit more cayenne, especially as the whole recipe makes about 1/2 cup of seasoning.

  • Umami powder

    • ellabee on June 01, 2023

      Umami powder is used in many recipes: Tempeh & fried squash blossoms, p.122; Charred lemon & spinach sauce, p.154; Rigatoni with sunchoke-tomato sauce, p.190; Taro root cakes, p.198; Baked beet green & kale crisps, p.204; Oven-roasted carrots, p.220; Sauteed turnip greens with penne, p.225; Broccoli-dill sandwich spread, p.94.

  • Rigatoni with sunchoke-tomato sauce

    • potatooryam on November 24, 2020

      This was really tasty but not so much tastier a regular tomato sauce that I would go out of my way to make it if I didn't already have soaked cashews or extra sunchokes to use up. I had some leftover sauce that I just ate as a small bowl of soup and that was also good.

  • Oven-roasted carrots with carrot top-walnut pesto

    • potatooryam on November 24, 2020

      I love this carrot top pesto. I now buy carrots for the tops instead of the carrots themselves so we can make sure we always have a jar of this in the fridge or freezer. The only change I make is to use mushroom powder instead of making the umami powder (though I've also left this out entirely and it's still delicious) and I'll sometimes throw in other herbs if they need to be used. The miso is the real secret to this recipe.

  • Caramelized leek and seared mushroom toast

    • potatooryam on November 24, 2020

      When I made this for the second time my husband said it was his favorite thing that I had made all year. The pine nut/mustard spread is so good I keep the leftovers in the fridge just to put on crackers for a snack. If pine nuts weren't so expensive we would be eating this once a week.

    • Barb_N on March 02, 2020

      I subbed thyme for tarragon as the grocery store shelves were empty. Ignoring the vegan slant of the recipe, I served with chicken thighs (me) and rabbit loin (my SO). Quite a tasty crostini. The pine nut paste is very rich (and $$$) and buttery- next time I might try sunflower seeds.

    • Barb_N on July 04, 2020

      I made this a second time with sunflower seeds instead of pine nuts- less rich but I needed to add more oil. I found tarragon for garnish this time. I see this on repeat when we are able to have guests again, post Covid.

    • Dcampos on June 09, 2020

      I loved the taste of the pine nut/mustard paste, the earthy mushrooms and the pop of tarragon. This will be repeated.

  • Farro and kidney beans with burnt scallions

    • potatooryam on November 24, 2020

      This recipe is so tasty, all of the flavors come together really nicely but you can still taste all of the individual notes of thyme, scallion and coconut. I use a small red bean (sea island red peas from Anson Mills) in place of the kidney beans and really like how they cook up to just a little larger than the farro. This is in the regular rotation.

  • Citrus and garlic-herb braised fennel

    • potatooryam on November 24, 2020

      I've loved almost everything I've made from this book and thought this was tasty enough, but not really worth the time it takes to make.

  • Cornbread muffins

    • imaluckyducky on October 19, 2020

      5 stars. Outrageously good and satisfying. Sweet, but not overly so, with a subtle pizazz added by the ground dates. These rose evenly with a delicate crumb and are amazing with pumpkin chili and some hot pepper jelly. New favorite!

    • chezmaryb on August 09, 2021

      Probably the best cornbread I've ever made and the accompanying jalapeno jelly is also fantastic. Liked the whipped corn but a big slab of smart balance is equally delicious.

  • Pili pili oil

    • Zosia on May 31, 2020

      Note that this needs to be refrigerated for a few days before using.

  • Grated parsnip and carrot salad

    • Zosia on June 01, 2020

      I really enjoyed this take on carrot salad/coleslaw. I've never thought to include parsnips, which were very good in this, but it was the ginger dressing that was the star.

  • Creole seasoning

    • Zosia on May 07, 2020

      Versatile blend with good flavour and a small kick of heat.

  • Baked fonio and kale balls

    • ksg518 on May 07, 2021

      These were OK but probably not worth the effort. Essentially, you make a sauce, bake a potato, make the fonio, sauté onions and kale and then combine ingredients in a blender and a food processer so it's a lot of steps. The recipe has you making a chimichurri sauce (which you really need with the kale balls) first but since you need to chill the balls for at least two hours, the sauce can wait. Terry never mentions covering the pot while you cook the fonio but you should. The recipe only says two cups of kale without specifying how densely packed it should be. I went with lightly packed but I think the final product could have used more kale. My balls were a reddish brown with flecks of green not at all like the picture (which I think was stylized). You're not going to be able to form real balls until the product has chilled for a bit. But with the miso, aminos and tomato paste they were fairly tasty so I'm not completely ruling out a repeat given how much kale my CSA gives me.

  • Spinach salad with blackened chickpeas

    • ksg518 on June 08, 2023

      A nice salad but a little too much work for the result. I like the blackened chickpeas although I used a premade blackening blend rather than the recipe from the book. I only had 1/2 pound of spinach (the recipe calls for 3/4 pound) but I still thought there was too much spinach compared to the chickpeas and the peppers. Also substituted ricotta for the tofu in the dressing which worked well.

  • Slow-cooked collards

    • ksg518 on July 01, 2022

      A nice vegan version of traditional collards. I think the recipe calls for too much liquid, so perhaps reduce it to 2 - 3 cups next time and add more if needed. Also the collards really do need to be finely chopped (as the recipe calls for) in order to cook in an hour or less.

    • Dcampos on May 30, 2020

      Great side dish!

    • Acarroll on December 31, 2023

      Mine came out quite tomato-y. Did I mess up the ratio? Quite possibly. Either way it was delicious!

  • Oven-roasted zucchini

    • ksg518 on June 17, 2022

      This recipe would be better named "Oven-roasted zucchini with collard pesto". It's very good. The pesto has a great earthy flavor although don't add the salt until you taste it since the miso adds salt but keep in mind you can compensate on the salt with the zucchini. My zucchini took slightly longer to roast but I must say that oven roasting makes for delicious sweet zucchini. A definite repeat.

    • VeganTango on December 19, 2020

      The pesto is amazing and unique.

  • Kohlrabi and carrots

    • ksg518 on January 20, 2022

      A very nice Southeast Asian type of slaw. I've made this twice, first cutting the carrots and kohlrabi into slices as Terry suggests and then cutting them into this julienne strips. I think the julienne works better since it's more fork friendly.

  • Broccoli-dill sandwich spread

    • ksg518 on March 14, 2021

      This was OK. I think maybe there was too much porcini? I used it as a pasta sauce which Terry says you can by adding more olive oil although I added pasta water too. I think I might like it better as a sandwich spread with tomatoes and maybe swiss cheese (although then it's not vegan). I'm going to freeze what's left for when the good summer tomatoes arrive.

  • Memphis coleslaw

    • Barb_N on July 09, 2020

      Except for non-vegan mayo, I followed this recipe as written. This tasted like a classic coleslaw with a few more seeds (whole grain mustard). Served with Diana Henry’s pork chops with plums and chinese spices.

  • Pickled mustard greens

    • Barb_N on July 05, 2020

      A small batch pickle, so I have no review of the flavor yet. Lacking this condiment, I have shied away from recipes with pickled mustard greens.I don’t know if this recipe will be ‘authentic’ but will give it a try in a few weeks.

    • Barb_N on July 30, 2020

      Despite the chile tasting mild and halving the amount called for, this pickle turned out too spicy for all but my daughter. If I make it again, I might skip the chile all together or only add a couple slices

    • Melissa_427 on November 23, 2021

      Made this a couple summers ago with an abundance of Swiss chard. Really nice pickle to add to a rice bowl or savory oatmeal, and a great way to preserve some of summers bounty.

  • Roasted parsnips with onion-mustard sauce

    • athayer on July 03, 2021

      I would not have tried this had it not been for some parsnips that had been hanging around too long. As it turned out, I was more than pleasantly surprised with the results I achieved. Really delicious and made me much more of a parsnip lover than I had been. It seems like a lot of work but the parsnips can be parboiled and marinated overnight which helps to make less taxing.

  • Millet roux mushroom gumbo

    • Dcampos on May 30, 2020

      Company worthy. Add some cajun sausage on the side for meat eaters. Next time I will double the recipe. I served with white rice but would like to try it again with the green rice. My roux took less time-45 minutes. It was very nutty and flavorful. Some oil did separate. It was a lot of work and seems like the recipe could be streamlined. I also made the vegetable broth recipe and don't think it would have been as good without it. I added some cajun hot sauce to my gumbo. Yum.

  • Dirty cauliflower

    • jsguaium on June 26, 2022

      Dirty Cauliflower - made this pretty much as written, although used frozen cauliflower rice my daughter left languishing in our freezer. I really liked it an would repeat. It does need something crunchy added - I used ready made fried onion. Toasted chopped almonds or pecans should work too.

  • Sweet potato, russet potato, and tempeh hash

    • jsguaium on June 26, 2022

      I wasn't wowed by this dish, but I actually found the method for treating tempeh really useful and best way to to get the best flavor and texture for a number of recipes, beyond the book. Although multi-step, it isn't difficult and much of the time (like marinating) is hands off.

    • chezmaryb on March 03, 2021

      I love Bryant Terry's books, but one of his downfalls as a recipe writer is he sometimes employs excessively complicated techniques that don't add to the final product. This was the case with his tempeh cooking method, which required steaming, marinating and then shallow frying. I couldn't detect a difference in texture from Tempe that would have just been marinated only. The flavors in this were nice though.

    • lacey.kloster on December 28, 2021

      I thought the tempeh was a little too salty with the recipe as written. I reserved the marinade and the next time I used it I diluted it with about 1/2 cup water and a few tbsp of rice vinegar and it was much better, so I'll just use less tamari the next time I make it. Delicious flavor overall!

  • Caraway-roasted beets and carrots

    • jsguaium on June 26, 2022

      I didn't use the dressing, but the combination of carrots and beets with caraway is tasty, and a new one for me.

  • Panko-crusted cauliflower and coconut curry

    • katiesue28 on July 27, 2023

      This was absolutely delicious. Do not skip on the garlic chips and oil! My only complaint is that the delicious Panko mixture doesn’t stick to the cauliflower very well. I recommended coating the cauliflower with an egg/vegan egg first. The Panko mixture would be awesome as a coating to tofu or fish, as well!

  • Corn, red pepper, and blackened tempeh chowder

    • roroj1 on June 03, 2020

      I was very skeptical of a corn chowder made with oat milk but it was delicious! The blackened tempeh was the best part. I would honestly double the tempeh so I could have more with the soup!

    • christineakiyoshi on January 08, 2021

      Delicious! I made the tempeh in the airfryer to reduce the amount of oil. Will make again!

  • Corn stock

    • christineakiyoshi on January 08, 2021

      Worthwhile to make this for the corn chowder. Very tasty.

  • Chickpeas, fennel, and potatoes

    • jenburkholder on August 11, 2021

      Quite tasty, if a bit complex for something that’s ultimately just a chickpea curry. Cozy and warm. Served over rice, alongside sauteed kale and fennel pickles.

  • Shaved asparagus salad

    • jenburkholder on May 21, 2021

      Very tasty. I used less oil, because I like salads to be tart. The dressing, in particular, was quite good.

  • Cornmeal-fried oyster mushroom po'boy

    • Jardimc on July 25, 2022

      The batter is way too heavy and claggy, and completely overwhelms the mushrooms. A lighter tempura style batter would be better.

  • Simple celery salad

    • takstephe on March 18, 2022

      Very tasty but I would consider it a side and not a whole meal.

  • Tempura green beans

    • takstephe on March 18, 2022

      This had a wonderful light batter and I would definitely make it again. I used yuzu instead of lemon and it was delicious.

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    Vegan recipes from an expert that are approachable and appealing to all eaters.

    Full review
  • ISBN 10 0399581049
  • ISBN 13 9780399581045
  • Linked ISBNs
  • Published Feb 11 2020
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Ten Speed Press

Publishers Text

More than 100 beautifully simple recipes that teach you the basics of a great vegan meal centered on real food, not powders or meat substitutes--from the James Beard Award-winning chef and author of Afro-Vegan

Activist and author Bryant Terry breaks down the fundamentals of plant-based cooking in Vegetable Kingdom, showing you how to make delicious meals from popular vegetables, grains, and legumes. Recipes like Dirty Cauliflower, Barbecued Carrots with Slow-Cooked White Beans, Millet Roux Mushroom Gumbo, and Citrus & Garlic-Herb-Braised Fennel are enticing enough without meat substitutes, instead relying on fresh ingredients, vibrant spices, and clever techniques to build flavor and texture.

The book is organized by ingredient, making it easy to create simple dishes or showstopping meals based on what's fresh at the market. Bryant also covers the basics of vegan cooking, explaining the fundamentals of assembling flavorful salads, cooking filling soups and stews, and making tasty grains and legumes. With beautiful imagery and classic design, Vegetable Kingdom is an invaluable tool for plant-based cooking today.

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