Big Vegan Flavor: Techniques and 150 Recipes to Master Vegan Cooking by Nisha Vora

  • All hail Caesar dressing (page 155)

    from Big Vegan Flavor: Techniques and 150 Recipes to Master Vegan Cooking Big Vegan Flavor by Nisha Vora

    • Categories: Dressings & marinades; Cooking ahead; American; Vegetarian; Vegan
    • Ingredients: tofu; lemons; onion powder; caper brine; nutritional yeast flakes; white miso; umeboshi paste; vegan Worcestershire sauce
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Notes about Recipes in this book

  • Saucy black beans in sofrito

    • jenburkholder on October 12, 2024

      Used home-cooked black beans. Very tasty pot of beans, but probably not a new favorite.

  • Creamy tahini lentils with crispy spiced garlic

    • Meags on October 17, 2024

      Delicious! I used brown lentils and just cooked a little less than the allotted time.

  • Crispy sesame baked tofu

    • Meags on January 28, 2025

      Fantastic!! Easy and delicious!

  • Crunchy spiced tofu nuggets

    • jenburkholder on December 23, 2024

      These weren’t crunchy (unsurprising - crunchy tofu without proper frying is difficult!) but they were delicious. Great salad addition. I actually liked the crumbled up bits better, so I think I would make even smaller pieces in the future.

  • Jammy zucchini

    • dubumandu on September 30, 2024

      I messed up this recipe and it was still amazing. I overcrowded the pan and so didn't get as much browning early, so I upped the heat in the end once everything had cooked down to get a little browning. It was delicious. Next time I'm going to see if a longer cook time and maybe half the amount of oil will work ok.

  • Lemon-garlic Brussels sprouts with rosemary

    • Meags on January 27, 2025

      This is a good recipe when you want a change from regular roasted Brussels sprouts without too much effort. Next time I would NOT cook the lemon peel in the skillet. I'd just toss it in with the walnuts and toss as is

  • Spicy, crunchy kale salad with preserved lemon vinaigrette

    • Meags on December 28, 2024

      Delicious! I didn't have preserved lemons on hand, so made the dressing with fresh as she explained how. This is fantastic as a side salad. Would also be great as a main course with some chickpeas.

  • Baingan bharta

    • Meags on January 08, 2025

      Wow!! This is fantastic and has so much flavor! I used half a serrano since Eric was eating it. It has several ingredients, but it isn't difficult to put together. In fact a lot of the chopping and such can be done while the eggplant cooks. Then the bharta can be made while you finish cooking and chopping the eggplant.

  • "Cream"-braised leeks with crispy bits

    • Meags on November 12, 2024

      This was delicious! If you told me as a kid I'd be eating leeks as a main course, first I'd have asked what leeks were. Then I'd say, nope. If you told 20-30 year old me I'd be eating leeks as a main. I'd ask if I was also having 7 side dishes to supplement. Nope. This dish is enough. It is rich and delicious and comforting. It comes together pretty easily. I used dried thyme instead of fresh sprigs and I didn't have any lemon zest. But, fantastic! Will def be making again!

    • hbakke on October 17, 2024

      So delicious! This was such a flavorful and relatively easy dinner. Will definitely repeat.

  • Crispy leek tops

    • hbakke on October 17, 2024

      These were an excellent use of something that typically ends up in the compost. A little crispy and chewy with a nice leek flavor.

  • Braised carrots & chickpeas with dill gremolata

    • Meags on December 23, 2024

      This is fantastic! Lots of umami flavor. I used ground cumin and ground coriander. I used full amount of red pepper flakes. I braised it in the oven for 45 minutes. I used 2 t dill weed for the 1/2 fresh dill. It is easily put together and most of the time is taken in the oven hands off.

  • Malaysian curry noodle soup

    • katiesue28 on November 12, 2024

      Unfortunately this was a bit bland for me. I zhuzhed it up a bit with some chili crisp oil, lots of lime, and more salt, but it still was missing a bit of umami. I wonder if more nuts or nutritional yeast in the laksa paste could help? Overall a quick and healthy meal, but be prepared to do some tweaks.

  • Velvety white bean & tomato stew

    • crandall57 on January 21, 2025

      This is a great stew. We will make this again. It makes a lot, so we froze the leftovers. I used Nom Nom Paleo's magic mushroom powder.

  • Oven-baked polenta with tomatoes & white beans

    • Meags on October 11, 2024

      Wow! This is a fantastic dish! Not only is it wonderful as a whole, each component is outstanding on its own! Baking the polenta makes it so easy. Love this dish. "Restaurant level dish" according to Eric.

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  • ISBN 10 0593328930
  • ISBN 13 9780593328934
  • Linked ISBNs
  • Published Sep 03 2024
  • Format Hardcover
  • Page Count 608
  • Language English
  • Countries United States
  • Publisher Avery

Publishers Text

With more than two million devoted fans online, Nisha Vora has become the trusted source for exceptional vegan recipes for the home cook. That’s because of her “flavor first” philosophy. It's an approach she’s honed over nearly a decade creating plant-based dishes that just plain taste amazing, labels aside. Now she’s created an essential, comprehensive guide that codifies the principles of plant-based cooking for the first time, from how to coax the most out of your ingredients and how to understand essential flavor pairings, to how to achieve impossible-to-resist, must-have-more textures and embrace the myriad ways vegetables can be enjoyed: roasted, caramelized, braised, pampered in bold marinades and umami-rich sauces, and so much more.

As Nisha demonstrates in this groundbreaking book, the creative possibilities are endless thanks to the rich variety in the plant-based kingdom and the infinite and exciting ways there are to achieve big flavor.

This book illuminates not only the how, but the why of these fundamental principles so that anyone can boost their confidence and reach their full, plant-savvy potential in the kitchen—whether they like to rotate in a few veggie meals a week, or they are experienced home cooks looking for next-level, wow-worthy meals. With more than 150 globally-inspired recipes, easy “flavor boosters” that add depth or pop to all kinds of dishes, simple swaps for whatever you’re craving or have on-hand, make ahead tips, and more, Big Vegan Flavor is packed with ideas and inspiration. Each recipe offers a quick tutorial: Dishes like Miso Butter-Seared King Oyster Scallops will teach you how to brine plants until perfectly tender. Chai-Spiced Custard Tart with Mango will open your eyes to the power of a good spice blend and a sweet-tangy, creamy-crunchy dessert. Or use Nisha’s favorite protein, grains, and sauce recipes to create mix-and-match meals that always excite.

A timely and visionary cookbook, Big Vegan Flavor is destined to become a classic.

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