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

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Notes about Recipes in this book

  • Caramelized leek and seared mushroom toast

    • 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.

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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
  • 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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