• 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

• Lemony roasted potatoes

  • louie734 on October 02, 2020

    TASTY sticky glazed potatoes. I found them a bit oily so next time I'll dial that back, and I'll grab the blender to pulverize the garlic into the brothy, lemony, herbiness.

  • kmcdonell on February 22, 2017

    Also requires garlic

• Spicy peanut and eggplant soup

  • ParsleySue on December 15, 2019

    Just made this for the third time. It's rich and flavorful. I added some roasted acorn squash I needed to use up this time. Leftovers get better and better!

  • 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.

• Mediterranean-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.

• 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!

• Baja-style grilled tempeh tacos

  • CRCarroll6 on November 24, 2011

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

• Caesar salad with roasted garlic croutons

  • 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.

  • 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.

• Curried udon noodle stir-fry

  • 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.

  • 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.

  • 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.

• 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.)

  • michalow on July 01, 2017

    I served this with a spinach-rice pilaf, which was really nice, but I think I like it best with some good crusty bread.

• 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.

• A hummus recipe

  • BethNH on May 12, 2017

    I used canned beans and my food processor and got a nice creamy hummus

  • mellowtrouble on December 06, 2011

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

  • christineakiyoshi on March 04, 2020

    Very good and smooth. I would probably add more garlic and salt next time.

• Cheater baked beans

  • BethNH on May 12, 2017

    I doubled the recipe because I'm bringing it to a large gathering. Following the directions I cooked the onions and garlic on the stove and started the sauce there as well. I then added the sauce to the beans in a crockpot. I cooked the beans in the crockpot on low for 6 hours before turning it down to warm. All the flavors came together perfectly - they're not too sweet nor do they taste of molasses. They're just right. This recipe adapts perfectly to the crockpot and I'd recommend cooking them this way during the summer to avoid turning on the oven. They make the house smell wonderful.

  • hilarie on February 03, 2020

    My family found this too sweet. Easy to make in the Instant Pot, though, to keep the burners and oven free.

• Applesauce-oat bran muffins

  • Soveh on August 03, 2010

    I love the cardamom in these!

• 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!

• Midsummer corn chowder with basil, tomato and fennel

  • lorloff on November 02, 2020

    Delicious soup. This was really great. This vegan approach to chowder relying on potatoes worked very well. The fresh tomatoes and basil at the end was perfect. Lifting the dish from great to sublime. Will make again. Even the family members who are generally not crazy about vegan dishes loved it. Will make again. This is a multi step recipe with lots of chopping but very worth it.

  • lorloff on November 05, 2020

    Isa and Terry do it again! This is a wonderful soup worth all the effort. You need to make a stock out of the cobs and then make the soup. While the stock was cooking I was able to prepare all of the rest of the vegetables for the soup. I was able to make a terrific soup without having to cool the stock before making the soup. I put the stock except the corn cobs through a foley’s food mill and then added all of the stock into the soup. Highly recommended.

• Walnut-mushroom pâté

  • lorloff on April 23, 2023

    This pate was wonderful. Really great with nuttiness from the walnuts, creaminess from the beans and full mushroom flavor. Added Marsala wine and a little Worcestershire. Needs to be chilled so make in advance. Served it at a dinner party and it was a hit. The tarragon and thyme were perfect in it. I imagine other herbs would work well too.

  • jenmacgregor18 on March 22, 2023

    Sooo good. This is so much more than I expected. It is difficult to stop eating. Fantastic flavor and texture. I omitted tarragon and subbed oregano for thyme. I only had to add 2 T of broth. I used Better Than Bouillon brand. Must be chilled 1 hour.

• Sautéed spinach and tomatoes

  • lorloff on April 10, 2015

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

• 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.

  • Beckiemas on March 14, 2020

    I made this tonight and it was fine - but not great. Didn’t seem worth it for the steps/effort required. Nothing wrong with it, but flavour a bit 2D. I wouldn’t make it again, but we’ll eat what’s left with no complaints.

  • stevenpeters on October 26, 2021

    I'm starting to feel as if they didn't do enough testing of the recipes in this book. It's another dish that tuned out completely bland. I had to add almost another teaspoon of salt, some pomegranate molasses, and more spices to get it to the point where it had enough flavor.

• Potato and kale enchiladas with roasted chile sauce

  • TrishaCP on August 10, 2020

    These were really good made as is, but the star of this is the roasted chile sauce, which is absolutely delicious. I definitely will be making another batch of it for freezing while green chiles are still plentiful.

  • 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.

  • 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.

  • 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.

  • mamacrumbcake on May 11, 2017

    These are really delicious! I've made it three times in the last month. There is a lot of prep work, though--not a weeknight dinner.

  • chefengineer on March 14, 2023

    This is fantastic! Use all the sauce; don't cook it down too much as it concentrates further in the oven.

• 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.

• Broccoli-potato soup with fresh herbs

  • eatdrinkstagger on May 01, 2020

    I used mixture of sweet potatoes and regular potatoes. Loved the dill and mint which I was quite sceptical of. Simmer-boil for as long as possible and you can actually mash the potatoes then add the broccoli, a travesty, yes, but I don’t own a blender. Once the broccoli is cooked, mix in the herbs.

  • MsMonsoon on August 31, 2021

    Loved this. So easy, healthy, low-fat and vegan. I think I doubled the garlic. The fresh dill and mint add brightness and fragrance.

• 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!

  • debriser on June 29, 2020

    Made this, but found it to be a bit too sesame tasting for me. I think I would use less sesame oil next time. I did add some brown rice to make it have more substance. Served it cold. I like the idea of adding cilantro and may try that next time.

• Spinach-noodle kugel

  • Galvetraz on June 02, 2011

    Love it!

  • Churchim808 on December 01, 2018

    I wasn’t crazy about this. Maybe I would have liked it better if I had grown up eating kugel.

• 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.

• 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.

• Cheezy sauce

  • Krisage on February 25, 2013

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

• 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.

  • bfurrow on July 28, 2023

    could not agree more with samanthalenore. i've made these so many times over the years and love them so much. i finish them off on the bun with some more yellow mustard and sometimes some pickle chips.

  • samanthalenore on January 26, 2018

    Make these again and again and always love them. The maple syrup and mustard added at the end really make the flavors pop and really remind me of old-fashioned Sloppy Joes!

• 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!

  • Shelmar on November 11, 2020

    Easy pantry soup, nothing special.

• 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

• 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.

• Baby bok choy with crispy shallots and sesame seeds

  • Wlow on November 14, 2021

    Very good. Don’t over-brown shallots!

• Seitanic red and white bean jambalaya

  • Wormella on May 15, 2020

    The 6 people the author served with this must have been very hungry. These quantities made enough for around 10 generous bowls.

• Chocolate chip brownie waffles

  • Veg4life on February 09, 2014

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

• Pistachio-rose water cookies

  • TiaGoats on July 04, 2019

    Has anyone else tried making this recipe? I believe I followed it to the letter, but the resulting "dough" was more like cake batter -- impossible to shape into balls. I added more and more flour until it got firm enough to roll into balls, and the resulting cookies weren't bad, but I wonder if I messed something up. Every other recipe I've tried from this book has been GREAT.

• Caramel-apple-spice cupcakes

  • LFL on May 15, 2021

    2.5 stars. Made with the Penuche Frosting and I was not a fan of the penuche flavor. Not bad but i won't make them again either.

• Chestnut-lentil pâté

  • 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.

• Herbed dressing

  • Hannaha100 on November 12, 2016

    Delicious. Will make again!

• Leek and bean cassoulet with biscuits

  • hashi on March 28, 2023

    Easy, warming, and delicious. The stew is a great as-is or mix it up with different herbs, spices, and vegetables (spinach and curry? Add mushroom?). Biscuits were easy, too. I used almond milk and TJ’s vegan butter. This one is going into my regular fall / winter / early spring rotation.

  • Alwebber on April 18, 2020

    Such a comforting meal! I recommend using fresh beans (cooked before preparing this recipe) if at all possible. Really improves the dish.

  • CourtneyT on March 20, 2024

    This was better than I expected. The instructions were clear and well thought out. I will make again.

• Terry's favorite almond cookie

  • MsMonsoon on May 29, 2021

    Easy and vegan. A nice crunchy cookie with nutty flavor, like a sophisticated peanut butter cookie. Used corn syrup because I didn’t have any brown rice syrup, and it worked fine. The first time I made these I used mostly peanut oil, so the peanut flavor dominated the almond. The second time I used mostly sunflower oil with a bit of peanut, which allowed the almond flavor to stand out more.

  • christineakiyoshi on January 19, 2020

    Delicious! Recommend using the coconut oil.

• Spaghetti squash Mexicana with tropical avocado salsa fresca

  • MsMonsoon on September 27, 2020

    I thought there may have been a little too much spaghetti squash for one can of beans. I had even used a smaller squash than the 3 lbs. recommended. But the beans are nicely seasoned so the end result isn't overly bland. Can serve in a bowl, with or without tortilla chips, or use as a taco filling.

• Lentils and rice with caramelized onions

  • MsMonsoon on July 10, 2021

    Uses red lentils unlike most mujadara recipes which usually use green or brown. I don’t know how I feel about this recipe. It’s pretty simple, and the spices and onions are flavorful, but it truly comes out as mush. I think this is intentional? Onions needed almost double the 25-30 min called for in the book to caramelize, and the lentils were cooked at 15-20 min, not 45.It also doesn’t have any salt and needed generous sprinklings of Maldon to bring out the flavor.

• Shredded parsnip and beet salad in pineapple vinaigrette

  • debriser on June 29, 2020

    I made this, but instead of shredding the beets and parsnips I used my spiralizer and then cut the spirals a bit. I also added feta on the side. Everyone loved it.

• Acorn squash, pear, and adzuki soup with sautéed shiitakes

  • patioweather on April 09, 2018

    This combo seemed strange to me but we were pleasantly surprised. Is healthy but still feels rich and filling.

• Baked BBQ tofu

  • hilarie on February 03, 2020

    Literally my first time ever cooking tofu. Used bottled bbq sauce because I was making a ton of food that day. It was good.

• Blue flannel hash

  • bestycooking on May 01, 2020

    Page 73-74. Recipe calls for blue potatoes.

• Porcini-wild rice soup

  • christineakiyoshi on March 05, 2022

    Delicious and easy to make. I used white mushrooms. Had to add some extra broth. Very good!

• Chewy oatmeal-raisin cookies

  • christineakiyoshi on September 12, 2019

    Delicious and hold together well!

• Black bean burgers

  • deboChicago on May 28, 2020

    This was very good. Gluten helped the burgers stay together without egg.

• Eggplant-potato moussaka with pine nut cream

  • jossish on July 21, 2019

    Tofu specifically needs to be silken tofu.

• Broccoli polenta

  • SpatulaClark on July 09, 2020

    Useful base recipe with lots of options. If cut into squares, suits the air fryer.

• Curried carrot dip

  • SpatulaClark on July 09, 2020

    Simple, but more than the sum of its parts! Harmony of texture and flavour.

• Peanut-ginger-sesame cookies

  • CourtneyT on February 27, 2024

    Very very sweet. If I make these again I will halve the sugar. Otherwise, nice flavours.

• Rustic white beans and mushrooms

  • CourtneyT on January 28, 2024

    Absolutely delicious comfort food. Perfect for winter.

• Chile cornmeal-crusted tofu

  • Rocklizard on December 15, 2023

    For the dredge, I cut the cornmeal in half but forgot to halve the spices and it was great and also was enough for 2 blocks of tofu so way too much dredge as written. Also used half the soymilk/cornstarch and that was more than enough for 2 blocks as well.

• Chile cornmeal-crusted tofu po'boy

  • Rocklizard on December 15, 2023

    This was delicious. The whole family enjoyed. For the tofu dredge I cut the cornmeal in half but forgot to halve the spices and it was great and also was enough for 2 blocks of tofu so way too much dredge as written. Also used half the soymilk/cornstarch and that was more than enough as well.

• Kitchn

  You can learn how to cook from this book, and that’s not something many vegetarian — let alone vegan cookbooks — set out to do.

  Full review