Vegan Cooking for Two: 200+ Perfectly Portioned Recipes for Everything You Love to Eat by America's Test Kitchen

  • Vegetable broth base (page 21)

    from Vegan Cooking for Two: 200+ Perfectly Portioned Recipes for Everything You Love to Eat Vegan Cooking for Two by America's Test Kitchen

    • Categories: Stocks; Cooking ahead; Vegetarian; Vegan
    • Ingredients: leeks; carrots; celery root; parsley; dried minced onions; tomato paste; soy sauce
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Notes about this book

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Notes about Recipes in this book

  • Avocado yogurt sauce

    • hbakke on November 16, 2022

      I adjusted the recipe to the ingredients I had on hand: sour cream for vegan yogurt and lime juice for lemon juice. This was a delicious sauce for the Loaded sweet potatoes recipe in this book. The sour cream made this a little thicker than I think it was intended to be, so I would add a splash of water next time.

  • Quick-pickled red onion

    • hbakke on November 16, 2022

      Great basic recipe for pickled onions. I used a yellow onion rather than red and it worked well.

  • Sweet potato and peanut soup

    • patioweather on October 25, 2024

      Straightforward in flavor and preparation. Doesn't taste as strongly of peanut as the one I get from my local market.

  • Roasted zucchini, corn, and tomato salad with maple vinaigrette

    • jay.moe on June 19, 2023

      The Maple Vinaigrette pairs well with the roasted vegetables. I used fresh corn and grilled it and the zucchini outside and substituted grape tomatoes for the fresh tomatoes. Overall, this salad has a nice flavor and I liked the added crunch of the pumpkin seeds. Makes a quick summer meal with minimal clean up.

  • Freekeh salad with sweet potato and walnuts

    • Lottabooks on April 23, 2023

      Very good, except burned the sweet potatoes (stovetop). Watch the pan carefully, turn down heat, and don't cook as long on stove. Short the grain (I used farro). Could have used more sweet potato - next time use a medium or large. If not doing vegan, maybe feta crumbled on top. Used fenugreek not curry powder. Good leftover.

  • Soba noodle salad with edamame, cabbage, and peanut-ginger sauce

    • anu_luke20 on April 27, 2026

      This was easy to make and had good flavor. However, far too little sauce as written. Would definitely double quantity for that. Also, added lime juice and zest.

  • Soba noodle salad with miso-ginger sauce

    • hbakke on October 25, 2022

      I added radishes and cucumbers as noted in the sidebar of this recipe. This was a nice soba noodle salad. It wasn't super exciting, but the dressing paired well with the vegetables and noodles.

  • Loaded sweet potato wedges

    • hbakke on November 16, 2022

      We loved the different flavors and textures in this recipe. The pickled onions and avocado sauce accompaniments are essential in my opinion. They added nice acidity and creamy elements. I would make this again.

  • Mushroom, Brussels sprout, and white bean gratin

    • lmhester on September 09, 2023

      This is comfort food at its best. The flavors all meld together to form a tasty casserole and the bread topping crisps into a delicious crouton— my favorite part.

  • Crispy baked tofu peperonata

    • hbakke on October 30, 2022

      Tasty, simple dinner for two. The dressing made with the pepper flakes, roasted garlic, and tomatoes was delicious and a little spicy. I would make this again.

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  • ISBN 10 1954210183
  • ISBN 13 9781954210189
  • Linked ISBNs
  • Published Oct 18 2022
  • Format Paperback
  • Page Count 424
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

No more throwing out past-its-prime produce, doing on-the-fly math to scale down recipes designed to serve a crowd, or guessing at substitutions for nonvegan ingredients. Now you can skip straight to perfectly portioned, all-vegan custardy French toast, katsu sandwiches with the crispiest pan-fried tofu, spicy sesame noodles, velvety vegetable chowder, gooey fig streusel bars, and more.

• 200+ vegan recipes for breakfast, dessert, and everything in between. • Most recipes are ready in 45 minutes or less. • Dramatically reduce kitchen waste with smart shopping and food storage tips. The Use It Up chart helps you find recipes that use up pesky leftovers. • Embrace vegan cheese, butter, egg, and more store-bought products for ultimate convenience. We tell you which products to buy for the best results. • All out of sweet potatoes? Substitute squash. Then level up with a crispy tempeh topping. 300+ Kitchen Improv suggestions make each recipe flexible and customizable. • Failproof baked vegan treats. Scaled-down banana muffins and chocolate-ginger scones emerge from the oven (or toaster oven) perfectly risen every time.

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