Hot Vegan: 200 Sultry & Full-Flavored Recipes from Around the World by Robin Robertson

  • Vegetable broth

    from Hot Vegan: 200 Sultry & Full-Flavored Recipes from Around the World Hot Vegan by Robin Robertson

    • Categories: Stocks; Cooking ahead; Vegan; Vegetarian
    • Ingredients: grapeseed oil; onions; celery; carrots; potatoes; parsley; bay leaves; black peppercorns
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Hunan vegetable stir-fry

    • swegener on January 16, 2015

      I liked the idea of this recipe, and that it encouraged you to use whatever veggies you have, since I had an odd assortment. I used bok choy, hairy melon, jicama, three kinds of mushrooms, green onions. The veggies were all good--an interesting mix of textures and flavors, but for something pretty spicy, this was surprisingly one noted. I think my soy sauce was reduced sodium, so it probably needed more salt. I did ultimately enjoy the dish when I combined it with another dish of mustard-sirachia marinated chicken.

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 1449460445
  • ISBN 13 9781449460440
  • Published Sep 23 2014
  • Format eBook
  • Page Count 258
  • Language English
  • Countries United States
  • Publisher Andrews McMeel Publishing

Publishers Text

The acclaimed chef presents “the most flavorful vegan cookbook in print [featuring] authentic, wonderfully spiced dishes from every continent” (Erik Marcus, Vegan.com).

Explore the rich and diverse flavors of the world in 200 meatless, dairy-free, and egg-free recipes ranging from subtly spiced to full-on fiery. Drawing on the culinary traditions of the Americas, Europe, the Middle East, Africa, Asia, and beyond, Robin Robertson shares luscious and inventive offerings. Recipes include Tunisian Couscous, Sichuan Noodle Salad, Jambalaya, Penne Arrabbiata, Thai Coconut Soup, and Vindaloo Vegetables . . . all made using readily available ingredients, and easily adjusted to your taste—hot or not!

“This book has the makings of another Robin Robertson classic. Her talent for adapting international cuisines for the everyday cook, and giving them her unique stamp, shines through in every recipe in this collection.” —Nava Atlas, The Vegetarian Family Cookbook

Hot Vegan was previously published as Vegan Fire & Spice. This edition features a new title, cover, and a few new recipes

Other cookbooks by this author