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Veganomicon: The Ultimate Vegan Cookbook by Isa Chandra Moskowitz and Terry Hope Romero

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Notes about this book

  • mkdosen on January 22, 2010

    Has a little more obscure recipes than "Vegan With a Vengeance", but gives GREAT instructions on how to prepare just about any vegan ingredient (i.e. roasting beets).

Notes about Recipes in this book

  • Chestnut-lentil pate

    • damazinah on December 19, 2015

      I made a few modifications to this recipe. First of all, I used jarred cooked chestnuts, which made it sooo much easier! I used only 1/2 cup of the lentil cooking water (in place of the plain water) when pureeing the pate, cut the oil back to 1/8 cup (using a EVOO instead of grapeseed oil), and added a tbsp of cognac in a nod to traditional pate.

  • A hummus recipe

    • mellowtrouble on December 06, 2011

      simple to follow and delicious. made my own tahini too, easy-peasy, yay.

  • Chocolate chip brownie waffles

    • Veg4life on February 09, 2014

      I substituted apple sauce for the oil and it was still excellent!

  • Caesar salad with roasted garlic croutons

    • britt on September 24, 2010

      This is the best vegan Caesar dressing I've eaten. I suppose vegan is quite the qualifier, but I'm not a vegan and still think this is good. It's super garlicky. As the recipe suggests, the dressing does benefit from resting before serving. When freshly blended it has a tofu-y flavor, but that recedes as it sits. The recipe yields a lot of dressing. More than one could need for 1 head of lettuce.

    • CRCarroll6 on December 11, 2010

      I made this recipe & loved it. I just couldn't get enough.

    • CRCarroll6 on June 14, 2011

      I would agree that this is a fantastic dressing. I makes quite a bit, so I would cut the recipe down or plan on getting a healthy dose of garlic over its lifespan. Enjoy.

  • Corn and edamame-sesame salad

    • Astrid5555 on August 31, 2014

      Delicious made with fresh corn kernels. Very quick to make. Added lots of cilantro, which in my opinion makes everything even better. Will make again!

  • Quinoa salad with black beans and mango

    • imaluckyducky on June 16, 2013

      I threw in about half a diced small yellow onion and some extra lime juice because I had them around and they needed to be used up. So far, the salad tastes good when it's just mixed, and the time-frame for how quick it is to make it is spot on (I did it in 20 minutes total, although I forgot about the quinoa while it was cooling...but I don't really consider that "cooking time"). Will edit tomorrow after the salad's been sitting for a night. Update: I'm neutral on this recipe. The flavors mellowed a bit overnight, although that could speak more to the quality of my mangoes and herbs than anything else.

  • Maple-mustard dressing

    • Hannaha100 on November 12, 2016

      Delicious. Will make again!

  • Baja-style grilled tempeh tacos

    • CRCarroll6 on November 24, 2011

      These tacos were awesome! Loved the fresh, fun quality.

  • Snobby joes

    • mellowtrouble on December 06, 2011

      so so delicious. i made some changes like roasted green peppers, halved the amount of oregano, used less tomato sauce, subbed brown sugar for maple syrup, used aji (a local bolivian pepper, extremely spicy) instead of chili powder, threw on yogurt and cilantro as a garnish, and added 3/4 c. of tvp for texture. will definitely make again and again.

  • BBQ seitan and crispy coleslaw sandwich

    • CRCarroll6 on April 25, 2010

      I made this for dinner tonight... it was fantastic. I can't wait to use the leftover BBQ Sauce!

  • Sauteed spinach and tomatoes

    • lorloff on April 10, 2015

      The italian version was fantastic. We will absolutely make again.

  • Lemony roasted potatoes

    • kmcdonell on February 22, 2017

      Also requires garlic

  • Fresh dill-basmati rice with chard and chickpeas

    • TrishaCP on April 07, 2013

      This was a fine recipe, but a bit bland to my tastes for a main course. (I would make it as a side dish again.) I subbed Jasmine rice for basmati and Red Russian kale for the chard (using what was on hand). I think this can take more dill than called for, and definitely needs the lemon at the end for the acid.

  • Saffron-garlic rice

    • TrishaCP on May 05, 2012

      A great side for the Chickpeas Romesco from this book. I used the full vegetable bouillon cube called for and it was quite salty - this worked with the Romesco sauce but I would be careful with the saltiness when serving this with other dishes. I used 4 instead of 5 garlic cloves, and found that amount sufficient.

  • Meditarranean-style baked lima beans

    • CRCarroll6 on November 23, 2012

      This was absolutely fantastic... the only thing I did that did not follow the recipe is add a little bit of harissa to up the spicy factor and increase the spices. I served with polenta... seemed like the right thing to do.

  • Chickpeas Romesco

    • lizwinn on December 18, 2010

      Yummy and satisfying.

    • TrishaCP on May 05, 2012

      This is a great recipe- simultaneously light and substantial at the same time with a really satisfying savory flavor. I served this with the Saffron-Garlic rice from this book but it would go well with any garlicky side (greens or potatoes). I made several small tweaks to the recipe, including subbing dry sherry for the white wine and sherry vinegar for red wine vinegar. I also added 3/4 teaspoon of pimenton de la vera (picante) and it added that needed smoky flavor (I didn't use fire-roasted tomatoes-probably would have been overkill with the pimenton.)

  • Curried tofu

    • Galvetraz on June 02, 2011

      I expected more flavor with the amount of curry the recipe called for. I added red pepper flakes after the fact, and it brought out more heat. But a good recipe. I am going to try it again, but make some variations.

  • Chickpea cutlets

    • mellowtrouble on December 06, 2011

      i was surprised these weren't delicious, after all the reviews i read online. i don't know if the altitude i'm at changes things (12,000+ ft) or if microwaving them to heat them up did it, but they were so soft and chewy, like a moist cookie. i saved two in the freezer after frying them, so next time i'll try reheating them on a pan not the microwave and see if that changes thnigs.

  • Tomato-rice soup with roasted garlic and navy beans

    • veganellen on July 04, 2012

      This is so, so good! I substitute one of the cans of crushed tomatoes with a whole tub of Santa Barbara brand fresh salsa with roasted garlic from the supermarket refrigerated section. Great!

  • French lentil soup with tarragon and thyme

    • lorloff on January 07, 2017

      This was quick to prepare and absolutely delicious. I added a few more carrots and a couple stalks of celery, added the celery leaves with the herbs, and doubled the garlic. Made it with vegetable stock. Will make again the technique and the timing came together perfectly. I will certainly make this again. Its a winner!

  • Spicy peanut and eggplant soup

    • Galvetraz on June 02, 2011

      Excellent recipe. Wonderful flavors and the hubby couldn't be happier.

    • Magpie365 on August 09, 2012

      Really surprised by how these flavors came together. Didn't salt the eggplant and didn't have cilantro but everything else the same as written. Will make again.

    • mamacrumbcake on May 28, 2016

      I tried this. It's good but it's the kind of soup that languishes in the refrigerator as leftovers. So although it was a pretty good soup, I won't put it into our soup rotation.

  • Spinach-noodle kugel

  • Southwestern corn pudding

    • michalow on February 19, 2013

      I made a few changes to the recipe, but I think I stuck to its spirit, and the result was delicious. Instead of a red pepper, I used one green bell pepper and a can of roasted green chiles, and I added a bit of chili powder and cumin to the veggies while sauteeing. I baked it in a deep casserole, so it was still loose and creamy when I took it out of the oven. Very tasty!

  • Caramelized onion-butternut roast with chestnuts

    • michalow on December 31, 2012

      Much too rich -- every ingredient is starchy and sweet.

  • Potato and kale enchiladas with roasted chile sauce

    • Jiggalicious on September 09, 2012

      I really enjoy the slightly smoky char from the roasted tomatoes in the sauce. My parents also ate this without a hitch, even my step-dad, who is sensitive to heat. I have made it several times so far.

    • lesliepolk on September 17, 2012

      The roasted chiles are a must, don't skip that step! These are really delicious with lots of flavor. Not quick and easy, but worth the effort.

    • swegener on May 11, 2015

      Yum! I mostly made the roasted pepper sauce and it was REALLY good. I love the charred tomatoes and the charred peppers. I accidentally got some more spicy green peppers, so mine was a bit on the spicy side. I ended up adding more tomato to tone it down and a bell pepper. It was really good. I went with a different filling--butternut squash, black bean, kale, mushroom, and onion.

  • Tomato and roasted eggplant stew with chickpeas

    • Vanessa on June 29, 2013

      I came across an adaptation of this recipe on a blog named cracktheplates. What a terrific dish! I used sweet smoked Spanish paprika and white wine rather than "vegan broth" to deglaze, and served it with the classic Herbed Onion Bread from Vegetarian Epicure Book 1. (And I did use the immersion blender to puree it before adding the chickpeas.) Even the avowed eggplant-dislikers in the household thought that dinner rocked.

  • Kabocha-udon winter stew

    • britt on March 30, 2011

      Used (store-bought) fried tofu. This was awesome the first day but didn't keep. I used delicata instead of kabocha, and the delicata squash became mealy when leftover. I don't know if this would happen with kabocha? I'll still make it again. Update: I've made this twice more with delicata squash. So far, it is my favorite use for delicata, but delicata is easy to overcook. Last time, the squash was cooked in 10 minutes. So was everything else, so that worked out.

  • Curried udon noodle stir-fry

    • britt on October 15, 2010

      Good. Used S & B curry powder. I made the seitan cutlet, but next time I'll sub something else. The cutlet was rubbery. Also, I included all the seeds of a red jalapeno, and that was too much for me. I'll include only half or a quarter of the seeds next time.

    • CRCarroll6 on December 11, 2010

      I made the cutlet as well and found it was rubbery. I think I will try again and follow the recipe to a "T" to see if I missed something. The flavor was good.

    • imaluckyducky on March 16, 2014

      Pg. 200 2 stars. Meh. It was alright if you're desperate for food, but I think there's some issues with the recipe as-written. First, I think it was written more for a skillet than a wok - doesn't tell you at what temperature to turn on the burner for the skillet/wok, but let me tell you that if you have a wok and are using it at the proper temperature, the cooking times are going to be shorter.Second, you only THINK it's going to take 35 minutes and it takes much longer... and many more pots (I used three? Four?).The sauce is mediocre, but I suspect it's more of an issue with my curry powder than anything. As far as the sauce's texture goes, with the amount of dried spices needed, it comes out slightly grainy even if you're a whiz at making silky flour/oil roux.On the plus side: the veggies taste delicious and balance out the sauce well enough, even though I think the noodles are getting in the way. Will not make again, as I'm sitting here picking out the veggies before throwing out.

  • Cheezy sauce

    • Krisage on February 25, 2013

      Clearly not cheese, but a similar flavor profile...not bad!

  • Applesauce-oat bran muffins

    • Soveh on August 03, 2010

      I love the cardamom in these!

  • Fudgy wudgy blueberry brownies

    • Beckiemas on February 25, 2017

      Love this - legit delicious and more like cake than brownie. Some substitutions: Plum jam - spreadable blueberry Coconut oil - canola oil Blackberries - added to blueberries

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  • ISBN 10 156924264X
  • ISBN 13 9781569242643
  • Linked ISBNs
  • Published Oct 12 2007
  • Format Hardcover
  • Page Count 336
  • Language English
  • Countries United States
  • Publisher Marlowe & Co
  • Imprint Marlowe & Co

Publishers Text

The essential guide to mastering the art of vegan cooking: It's easy to live vegan 24/7 with this collection: 250 recipes, menus, and color photos for dishes that taste even better than their non-vegan counterparts. Every recipe in Veganomicon has been kitchen-tested a minimum of seven times by the authors and their intensely engaged fans to ensure user-friendliness, quick preparation, and amazing results. In addition to featuring the authors' signature attitude and experimental, DIY philosophy, Veganomicon has been specifically tailored to what you want most in a cookbook. No other vegan cookbook offers such innovative recipes for all occasions, convenience, easy-to-find ingredients, and gluten-free and tofu-free options.

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