Supermarket Vegan: 225 Meat-Free, Egg-Free, Dairy-Free Recipes for Real People in the Real World by Donna Klein

    • Categories: Quick / easy; Dips, spreads & salsas; Appetizers / starters; Cooking ahead; Vegan; Vegetarian
    • Ingredients: canned chickpeas; baby spinach; marinated artichoke hearts; black peppercorns; pita bread
    show

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Asian-style lentil stew

    • jaelsne on September 13, 2017

      The stew is delicious. I made it as written, but used mushroom broth rather than veggie broth, adjusting the spice level at the end. It was super easy, but tasted like I had worked for hours.

  • One-pot pasta with spinach, mushrooms, and sun-dried tomatoes

    • CRCarroll6 on December 30, 2016

      Added some dried Italian seasoning, red pepper flakes and some mushroom powder for depth of flavor. Sautéed ingredient (except spinach) and added to drained pasta and spinach.

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 1101170689
  • ISBN 13 9781101170687
  • Published Jan 05 2010
  • Format eBook
  • Page Count 176
  • Language English
  • Countries United States
  • Publisher Perigee Books
  • Imprint Perigee Books

Publishers Text

An all-new collection of delicious, simple vegan dishes using easy-to-find, readily available ingredients--going vegan has never been easier.



Other cookbooks by this author