Vegan with a Vengeance: Over 150 Delicious, Cheap, Animal-Free Recipes That Rock by Isa Chandra Moskowitz

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    • Categories: Breakfast / brunch; Vegan; Vegetarian
    • Ingredients: cremini mushrooms; tofu; active dry yeast; carrots; ground cumin; thyme; paprika; turmeric
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    • Categories: Breakfast / brunch; Mexican; Vegan; Vegetarian
    • Ingredients: cremini mushrooms; tofu; active dry yeast; carrots; ground cumin; thyme; paprika; turmeric; salsa
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    • Categories: Breakfast / brunch; Asian; Vegan; Vegetarian
    • Ingredients: tofu; carrots; ground cumin; paprika; turmeric; fresh ginger; peanut oil; shiitake mushrooms; scallions
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    • Categories: Breakfast / brunch; Italian; Vegan; Vegetarian
    • Ingredients: tofu; soy sauce; active dry yeast; asparagus; sun-dried tomatoes; thyme; turmeric; basil
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    • Categories: Breakfast / brunch; Italian; Vegan; Vegetarian
    • Ingredients: broccoli; black olives; tofu; soy sauce; active dry yeast; thyme; turmeric; basil
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    • Categories: Breakfast / brunch; Indian; Italian; Vegan; Vegetarian
    • Ingredients: cauliflower; chickpeas; curry powder; ground cumin; tofu; soy sauce; active dry yeast; turmeric
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    • Categories: Breakfast / brunch; Italian; Vegan; Vegetarian
    • Ingredients: cremini mushrooms; black olives; tofu; soy sauce; active dry yeast; sun-dried tomatoes; thyme; turmeric; basil
    • Accompaniments: Mushroom sauce
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    • Categories: Breakfast / brunch; Vegan; Vegetarian
    • Ingredients: white beans; fennel seeds; thyme; sage; ground cayenne pepper; nutmeg; tomato paste; breadcrumbs; Bragg's Liquid Aminos; tempeh
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    • Categories: Breakfast / brunch; Vegan; Vegetarian
    • Ingredients: coriander seeds; cumin seeds; fennel seeds; chile powder; dried oregano; textured vegetable protein (TVP); bay leaves; cinnamon sticks; tomato paste
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    • Categories: Breakfast / brunch; Vegan; Vegetarian
    • Ingredients: fennel seeds; dried red pepper flakes; tamari; dried basil; dried marjoram; dried sage; tempeh
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    • Categories: Breakfast / brunch; Vegan; Vegetarian
    • Ingredients: apple cider (alcohol-free); tomato paste; liquid smoke; peanut oil; Bragg's Liquid Aminos; tempeh
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    • Categories: Breakfast / brunch; Vegan; Vegetarian
    • Ingredients: five-spice powder; sweet potatoes; watercress
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    • Categories: Breakfast / brunch; Vegan; Vegetarian
    • Ingredients: potatoes; rosemary; thyme
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    • Categories: Bread & rolls, savory; Sauces, general; Breakfast / brunch; American; Vegan
    • Ingredients: rice milk; all-purpose flour; fennel seeds; dried marjoram; dried basil; dried red pepper flakes; dried sage; tamari; baking powder; white beans; sage; tempeh
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    • Categories: Breakfast / brunch; Vegan; Vegetarian
    • Ingredients: Italian bread; soy milk; cornstarch; chickpea flour
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    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch; Vegan
    • Ingredients: maple syrup; all-purpose flour; rice milk
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    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch; Vegan
    • Ingredients: ground cinnamon; maple syrup; raspberries; limes; rice milk; all-purpose flour
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    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch; Vegan
    • Ingredients: ground cinnamon; maple syrup; blueberries; all-purpose flour; rice milk
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    • Categories: Pancakes, waffles & crêpes; Sauces for desserts; Breakfast / brunch; Vegan
    • Ingredients: nutmeg; maple syrup; coconut extract; unsweetened shredded coconut; rice milk; canned pineapple chunks in juice; arrowroot powder; all-purpose flour
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    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch; Vegan
    • Ingredients: ground cinnamon; bananas; pecans; maple syrup; all-purpose flour; soy milk
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    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch; Vegan
    • Ingredients: cocoa powder; maple syrup; almond extract; dark chocolate chips; all-purpose flour; rice milk
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    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch; Vegan
    • Ingredients: ground ginger; ground cinnamon; ground allspice; nutmeg; pear juice; soy milk; applesauce; pears; all-purpose flour
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    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch; Vegan
    • Ingredients: ground cinnamon; nutmeg; quick-cooking oats; bananas; soy milk; maple syrup; raisins; all-purpose flour
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    • Categories: Pancakes, waffles & crêpes; Sauces for desserts; Breakfast / brunch; Vegan; Vegetarian
    • Ingredients: cornmeal; soy milk; soy yogurt; arrowroot powder; frozen blueberries; maple syrup; all-purpose flour; lemons
    • Accompaniments: Blueberry sauce
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    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch; Vegan
    • Ingredients: ground cinnamon; ground ginger; nutmeg; ground cloves; canned pumpkin purée; maple syrup; all-purpose flour; rice milk
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Notes about this book

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Notes about Recipes in this book

  • Scrambled tofu

    • oddkitchen on January 10, 2013

      The greatest and best. My favorite scrambled tofu recipe. I like it better wetter, no carrots, and when smoked paprika is subbed for sweet.

  • Tempeh and white bean sausage patties

    • patioweather on September 27, 2017

      These are great. I double the recipe and keep it in the fridge uncooked. In the mornings, it's easy to fry up a few patties before work.

  • "Fronch" toast

    • patioweather on April 09, 2018

      Omnis usually can't tell that these are vegan. Even easier to make than regular French toast if you have the ingredients.

    • louie734 on May 28, 2020

      Worked! Added cinnamon (lots) and black salt (very little). Shook the batter in a mason jar, will keep in the fridge. Score!

  • Lemon corn waffles with blueberry sauce

    • lolako on February 24, 2024

      Didn't make the syrup. Added fresh blueberries to the batter. Awesome!

  • The best pumpkin muffins

    • tiki_li on February 05, 2016

      Most amazing and most used recipe in my house!

    • BronwynJQM on December 02, 2010

      Hands down, the best pumpkin muffins ever, vegan or not. Thanks, Isa!

    • Lglen on March 12, 2020

      Nice and moist and sweet enough with 2/3 cup of sugar. Will try subbing whole wheat flour or whole wheat pastry flour next time.

  • Apple pie-crumb cake muffins

    • louie734 on November 07, 2020

      Good muffins! No cider in the house, subbed almond milk. Topped with an oat-y type crumble which added nice texture and gave a coffee cake feel.

  • Corn chowder

    • BronwynJQM on November 15, 2010

      This is the best corn chowder we have ever had, vegan or not. We highly recommend it.

  • Chipotle, corn, and black bean stew

    • lauriealtman on February 27, 2020

      There are a couple errors in the recipe. 1. The ingredient list includes 3 cloves garlic, but there is no indication how they should be prepped (left whole, sliced, crushed, minced, etc.). I minced mine. 2. The directions indicate that the stew should be simmered for 20 minutes, but does not indicate whether the pot should be covered or left uncovered. A later step instructs to uncover the pot. So, the 20 minute simmer should be with the pot covered.

  • Seitan- and herb-stuffed mushrooms

    • veganamy on May 11, 2010

      I have served these several times and they are always a hit!

  • Punk rock chickpea gravy

    • christineakiyoshi on December 11, 2023

      Made this for thanksgiving. Very easy to make, I liked the addition of mustard seeds.

  • Ginger roasted winter vegetables

    • lorloff on November 26, 2021

      I made this the first time to bring to a Thanksgiving dinner. I had been planning on making a green bean dish and ended up without enough beans. But I had the ingredients for this roasted vegetable dish in the house so tried it out. I was great and a real hit. It seemed like the ginger might be a lot for the dish but it was perfect. It was a great complement to the maple syrup. I did not have parsnips so I used baby turnips instead and I had some fennel and leeks I added to the mix. The dish came our really well and was devoured by all. Isa does it again.

  • Roasted applesauce

    • lorloff on January 14, 2024

      This turned out wonderfully. it is an easy recipe to scale up. Used Vietnamese cinnamon and great maple syrup from Michigan. At the end of the cooking time I followed the Judy Rodgers technique and cooked it an additional 10 minutes at 500 to crisp some of the apples. Highly recommended.

  • Roasted Brussels sprouts with toasted garlic

    • lorloff on November 05, 2020

      I totally agree. This is a very simple Brussels sprouts recipe that is elemental. Only four ingredients. Easy and delicious. I thought it might be under salted but I used grey sea salt in the amount specified and it was perfect. The only change I would suggest is to cook the Brussels sprouts 9 minutes and add the garlic for the last 6 minutes. I cut the garlic a bit finer not quite minced. My garlic at five minutes at 400 in a convection bake setting did not toast. Will make again.

    • mharriman on December 27, 2021

      For me, the coarse sea salt added the final five minutes brought the right amount of zing to the sprouts. A good vegetable side dish or one to eat simply on its own if you’re in the mood for Brussels sprouts.

    • patioweather on April 09, 2018

      After over ten years, this is still how I usually prepare brussels sprouts. Easy, with a great balance of crunch and softness.

  • Orecchiette with cherry tomatoes and Kalamata tapenade

    • mharriman on October 26, 2019

      I’m not vegan, but bought this book because I have guests from time to time who are, and I wanted to try out some vegan dishes. I made this as a side dish for an Italian chicken entree and my husband and I thought it was okay but I won’t repeat it. If you like tapenade and want a vegan pasta sauce that’s a bit unusual in color (dark brown) and flavor, you may love this. We like tapenade, but in this dish, we personally didn’t love it.

  • Chickpea and spinach curry

    • JakeDorset on December 19, 2020

      We love this curry. It’s very moist and flavourful. I like to add a teaspoon of garam masala before serving and often some bouillon if needed. My advice is to measure all the spices into a small bowl before embarking on the first step - it comes together too fast to do this later. Enjoy!

  • Sweet potato crepes with cilantro-tamarind sauce

    • pushka on July 13, 2011

      Very nice if you have a sweet tooth but I'd try using regular potatoes or a mix next time, as I prefer more savoury.

  • Brooklyn pad Thai

    • erin3107 on July 24, 2022

      bit confusing about amount of noodles to use, wasn't sure whether they were cooked or uncooked

  • Crispy peanut butter cookies

    • breakthroughc on February 04, 2023

      These cookies were a complete fail. They looked like baked cookies on the cookie sheet and the second sheet was overdone, but they did not hold together at all when I tried to remove them from the cookie sheet. They just turned to cookie dust. I scrapped them off of the cookie sheets into the compost bin. I reread the recipe several times and I followed the instructions to a tee. I suspect there is a misprint in the recipe and the culprit in not enough flour.

  • Macadamia blondies with caramel-maple topping

    • breakthroughc on November 11, 2022

      I’m not vegan, but one of our good friend is and I baked for him often. I wouldn’t make these again. They have an off flavor and smell and taste like movie popcorn???? All 3 of us agreed that was the flavor coming through. They are also super sweet.

  • Raspberry-chocolate chip blondie bars

    • Alwaysautumn on January 12, 2016

      Absolutely stunning! Lovely sticky jam and decadent chocolate. Can't go wrong.

  • Coconut heaven cupcakes

    • louie734 on June 13, 2020

      Baked as an 8" cake with extra vanilla and a touch of almond extract, omitting the shredded coconut and the frosting. Used as the base for a strawberry shortcake type dessert. Damp crumb, crunchy golden edges, very thin. At 350, done just shy of 30 minutes. First it rose, then fell to a completely flat top (would stack very well for a layer cake). Cut into wedges and stacked with strawberries n cream, coconut was barely distinguishable and overall a win, but not quite as light as I was looking for.

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  • ISBN 10 1569243581
  • ISBN 13 9781569243589
  • Linked ISBNs
  • Published Oct 28 2005
  • Format Paperback
  • Page Count 280
  • Language English
  • Countries United States
  • Publisher Marlowe & Co
  • Imprint Marlowe & Co

Publishers Text

In Vegan with a Vengeance, Isa Chandra Moskowitz, host of the community access vegan cooking show The Post Punk Kitchen, brings the do-it-yourself, community-driven ethos of punk rock into the kitchen. Her cooking philosophy embraces being kind to animals (all recipes are completely animal-product free) and your wallet - while being creative and having fun in the process. She emphasizes staying clear of corporate brand-name foods, and says that cooking should be an innovative, experimental, and completely real experience.


This one-of-a-kind cookbook offers more than 150 recipes for all meals of the day, from stuffed mushrooms to tofu pizza, gingerbread cupcakes to pasta with alfreda sauce, and is full of tips and tricks on how to keep your diet vegan, inexpensive, and liberated.



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