Notes about Recipes in this book

• Roast turki

  • christineakiyoshi on June 13, 2024

    This is the best turkey recipe I have tried. Doubled the poultry seasoning. Needs to bake longer than the book says. At least 10 additional minutes

  • robin_gemtnj on June 02, 2026

    I found this recipe to be lacking a bit in flavor, though we all know turkey was also lacking in flavor. But my biggest gripe after making setain recipes for more than a decade, this recipe didn’t seem to call for quite enough gluten to be a firm texture as well as the bake time was too low. After following the instructed time in an overnight chill, it was still spongy and soft in the middle and required baking longer.

• Parsnip lobster rolls

  • kristin_7qf58f on April 18, 2026

    Shockingly quick, impressively easy, very tasty. I did forget to get good buns and used Kaiser rolls and I do think the buns would make this heavenly

• Twenty-first-century seitan burgers

  • sandiegoveg on March 13, 2023

    I recommend making plenty of time in advance. They really must chill and set up before the second cooking. Very delicious burgers, the miso/tomato paste combo is so savory and tasty. Used Veganaise soy free mayo, omitted the porcini powder.

• Artichoke fishwiches

  • patioweather on September 13, 2024

    This was one of those recipes where I had misgivings the entire way through but the end product worked out as described. It involves deep frying, but is otherwise very easy to make. The Eat Your Books ingredients description includes the ingredients to make a tartar sauce as well; the artichoke patty is more straightforward.

• Five-spice burnt ends tempeh tacos

  • NicoleBrown on January 15, 2026

    I don’t know what a burnt end tastes like, but I do love tempeh and these were delicious. Picked up some blue corn tortillas from my local coop and this recipe looked like a unique way to use them! Will repeat!

• Hot dog summer with hot dog onions

  • jenburkholder on December 07, 2024

    I only made the dogs themselves. Overall, quite tasty, but I found the amount of water in the recipe to be too high. They never quite firmed up like they should have. Otherwise, very enjoyable!

• Sheetpan tandoori chick'n

  • jenburkholder on March 12, 2023

    This was excellent - definitely has that “tandoori chicken” flavor. First time making seitan and struggled a bit, given that the dough pulled my food processor apart and kneading by hand didn’t seem to get me very far. Need more practice.

• Cauliflower schnitz'l

  • patti599 on November 27, 2023

    This can be seasoned in so many ways!

• Pull-apart seitan chick'n

  • robin_gemtnj on April 25, 2026

    This is a great base seitan. We use it on many things like sandwiches as pictured.

• Rogan josh

  • NicoleBrown on April 01, 2025

    This was tasty, but I wouldn’t say it squashed my craving for Indian food. Served with rice. Next time (if there is one…) we’ll add some naan also.

• Lasagna Bolognese stew with olives and kale

  • NicoleBrown on March 04, 2025

    Very delicious! We needed more broth than listed. 5 cups + more on top of that once the lentils and noodles were cooking up. Next time I would add more black olives. They got a little lost. Served with a cashew + nutritional yeast “Parmesan” on top.

  • kristin_7qf58f on March 29, 2026

    Very good! I used the beefy broth recipe, did need about 6 cups of broth for the lentils and noodles. Topped with tofu ricotta and it was divine!

• Breakfast sausage

  • robin_gemtnj on April 25, 2026

    We love this recipe with a few adaptations. We prefer the tempeh in the no pre-cooking in the recipe for a more firm texture. We also prefer a stronger fennel and sage flavor so adding more of both plus 1tsp red pepper flakes boost the breakfast sausage flavor.

• Walnut sun-dried tomato chorizo

  • patioweather on July 21, 2025

    This was theoretically quick, but I ended up fiddling with it a lot. I tried both a nutribullet and a vitamix, and both want to puree the walnuts closest to the blade and leave everything else mostly untouched. I did a lot of stirring and transferring out the parts that were more processed than the other bits. I think if I had to do it again, I would first puree the sundried tomatoes, garlic, and seasoning, set that aside, then worry about the onion and walnuts.

• Meatball & spaghetti night

  • debbates on January 21, 2026

    The meatballs had a decent chew and I enjoyed them with my pasta. I liked using the braising technique but I found them a little light on flavour. Everyone’s taste differ, but I would like a little more zing. Maybe a dose of parsley and some finely chopped sundried tomatoes?

• Peanut-lime tempeh wings

  • patioweather on March 04, 2023

    Great peanut sauce. Bad time for my partner to tell me he doesn’t like tempeh.

• Stuffed faux turki roast

  • christineakiyoshi on December 11, 2023

    Made this for thanksgiving. A little too dense and needed a bit more salt. Maybe I should have let it rest a bit before rolling up the stuffing. May try again.

• Jack's BBQ seitan ribs

  • patioweather on May 21, 2023

    I've never made a seitan with additional vegetables (or fruit, I guess) so I wanted to try this recipe. My can of jackfruit was larger than the required amount, so I tried to estimate how much to use. I am not sure if it was too much or if I didn't break it down into tiny enough bits, but I had trouble incorporating the jackfruit into the dough. Even after it was cooked, every time I moved the ribs, jackfruit would fly out of the sides. It's a minor complaint of an otherwise stellar seitan. It was extremely tender. We will make it again

• Members-only meatloaf

  • patioweather on February 19, 2025

    This was less dry than a meatloaf usually is... I actually wanted it drier and wondered if I added too much liquid! I've never had seitan like this before, and I'm a fan.

  • kristin_7qf58f on April 23, 2026

    This is extremely reminiscent of a classic meatloaf, spot on flavor and texture. It does take a solid 2 hours for prep and cook time and rest time before eating

• Rescue ranch dressing

  • christineakiyoshi on February 26, 2023

    Love the use of fresh herbs. Would add a little nutritional yeast next time

• Oh so queso

  • patioweather on September 16, 2024

    I needed a vegan cheese using cupboard ingredients, and this one fit the bill. The instructions say to thicken it, but I was using it as a nacho topper, so I left it as it was and poured it on.

• MVP meat

  • patioweather on September 16, 2024

    I needed a quick vegan meat and this worked! It won't convince any meat eaters to switch over, but it's extremely healthy and cheap.