Quick-Fix Vegan: Healthy, Homestyle Meals in 30 Minutes or Less by Robin Robertson

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    • Categories: Stocks; Quick / easy; Cooking ahead; Vegan; Vegetarian
    • Ingredients: yellow onions; carrots; potatoes; celery; soy sauce; parsley; bay leaves; black peppercorns
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    • Categories: Quick / easy; Main course; Vegan; Vegetarian
    • Ingredients: vital wheat gluten; nutritional yeast flakes; tapioca flour; garlic powder; onion powder; soy sauce; vegetable broth
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    • Categories: Quick / easy; Pizza & calzones; Vegan; Vegetarian
    • Ingredients: all-purpose flour; instant yeast
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    • Categories: Quick / easy; Pies, tarts & pastries; Vegetarian
    • Ingredients: all-purpose flour; vegan butter
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    • Categories: Quick / easy; Side dish; Vegan; Vegetarian
    • Ingredients: bell peppers
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    • Categories: Quick / easy; Vegan; Vegetarian
    • Ingredients: nuts of your choice
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    • Categories: Quick / easy; Dips, spreads & salsas; Appetizers / starters; Moroccan; Vegan; Vegetarian
    • Ingredients: ground ginger; ground coriander; ground cinnamon; ground allspice; turmeric; ground cayenne pepper; tahini; chickpeas; canned pumpkin purée
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    • Categories: Dips, spreads & salsas; Quick / easy; Appetizers / starters; Middle Eastern; Vegan; Vegetarian
    • Ingredients: jalapeño chiles; black beans; oranges; tahini; ground cumin; parsley
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    • Categories: Dips, spreads & salsas; Quick / easy; Appetizers / starters; Middle Eastern; Mexican; Vegan; Vegetarian
    • Ingredients: avocados; chickpeas; tahini; ground cumin; ground cayenne pepper; cilantro
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    • Categories: Dips, spreads & salsas; Quick / easy; Appetizers / starters; Mexican; Vegan; Vegetarian
    • Ingredients: avocados; tomatoes; scallions; canned chipotle chiles in adobo sauce
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    • Categories: Dips, spreads & salsas; Quick / easy; Appetizers / starters; Vegan; Vegetarian
    • Ingredients: kidney beans; canned chipotle chiles in adobo sauce; scallions; ground cumin; limes
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    • Categories: Dips, spreads & salsas; Quick / easy; Appetizers / starters; Mediterranean; Vegan; Vegetarian
    • Ingredients: roasted red peppers; marinated artichoke hearts; Kalamata olives; sun-dried tomatoes in oil; capers; bread
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    • Categories: Dips, spreads & salsas; Quick / easy; Appetizers / starters; Italian; Vegan; Vegetarian
    • Ingredients: baby spinach; chickpeas; marinated artichoke hearts; sun-dried tomatoes in oil; basil; ciabatta bread
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    • Categories: Dips, spreads & salsas; Quick / easy; Appetizers / starters; Italian; Vegan; Vegetarian
    • Ingredients: spinach; walnuts; golden raisins; baguette bread
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    • Categories: Pies, tarts & pastries; Quick / easy; Appetizers / starters; Vegan; Vegetarian
    • Ingredients: scallions; cherry tomatoes; sun-dried tomatoes; Kalamata olives; basil; vegan puff pastry
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    • Categories: Pies, tarts & pastries; Quick / easy; Appetizers / starters; Vegan; Vegetarian
    • Ingredients: roasted unsalted cashew nuts; curry powder; ground coriander; ground cumin; vegan puff pastry
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    • Categories: Quick / easy; Appetizers / starters; French; Vegan; Vegetarian
    • Ingredients: scallions; cremini mushrooms; roasted red peppers; sun-dried tomatoes in oil; herbes de Provence; bread crumbs
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    • Categories: Quick / easy; Fried doughs; Appetizers / starters; Vegan; Vegetarian
    • Ingredients: non-dairy milk; potatoes; frozen corn; frozen peas; parsley
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    • Categories: Pies, tarts & pastries; Quick / easy; Appetizers / starters; Vegan; Vegetarian
    • Ingredients: scallions; marinated artichoke hearts; sun-dried tomatoes in oil; capers; vegan cream cheese; vegan puff pastry
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    • Categories: Quick / easy; Appetizers / starters; Jamaican; Vegan; Vegetarian
    • Ingredients: kale; jerk seasoning
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    • Categories: Quick / easy; Appetizers / starters; Mexican; Vegan; Vegetarian
    • Ingredients: pinto beans; salsa; chile powder; avocados; nutritional yeast flakes; white miso; mustard; onion powder; ground cumin; non-dairy milk; tortilla chips; vegan sour cream; black olives; jalapeño chiles; scallions
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    • Categories: Quick / easy; Main course; Vegan; Vegetarian
    • Ingredients: carrots; zucchini; scallions; couscous; vegetable broth; lemons; cannellini beans; sun-dried tomatoes in oil; basil
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    • Categories: Quick / easy; Main course; Lebanese; Vegan; Vegetarian
    • Ingredients: bulgur; vegetable broth; zathar; chard; scallions; black-eyed peas
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    • Categories: Quick / easy; Rice dishes; Main course; Vegan; Vegetarian
    • Ingredients: white beans; vegetable broth; cremini mushrooms; scallions; cooked brown rice; marinated artichoke hearts; dry white wine; parsley
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    • Categories: Quick / easy; Main course; Italian; Vegan; Vegetarian
    • Ingredients: zucchini; firm tofu; non-dairy milk; nutritional yeast flakes; onion powder; dried basil; turmeric; tomatoes; Kalamata olives; basil
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Notes about this book

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Notes about Recipes in this book

  • Shortcut mushroom-artichoke risotto

    • happyeater on April 01, 2014

      Awful. Adding a white bean puree just make it an unpalatable bowl of beany mush. Had to throw it out. Honestly, risotto is not that difficult to make vegan. Make that instead.

  • Asian vegetable pancakes

    • cilantrolime on July 16, 2014

      The pieces fall apart too easily. Two changes to try next time: --- The vegetables must be minced, not merely shredded. The pieces should be super-fine. Otherwise they won't stick together so well. --- Wait a few minutes for the pancakes to set. Don't serve immediately off the pan. Also, I halved the amount of dipping sauce, and it was still way too much.

  • Primavera-style coconut-cashew noodles

    • cilantrolime on February 19, 2015

      This is very easy and tasty. Perfect weeknight dinner. Will make again soon. I used peanut butter instead of cashew butter, chinese noodles instead of pasta, and whatever vegetables I had in the fridge. Threw in some frozen shelled edamame into the pot. Came out great!

  • Deconstructed bánh mi salad

    • cilantrolime on July 10, 2014

      A great way to prepare seitan. My meat-eater husband liked it, too.

    • Acarroll on April 01, 2022

      Salad was fine, kind of bland, and missing the banh-mi flavor I was hoping for.

  • Jambalaya bake

    • LFL on December 01, 2020

      3.5 stars. 12/1/20 ETA: Made again with only 1 1/2 cups broth. Used a smaller casserole that overflowed and it was still very saucy so next time I’ll try 1 1/4 cups broth or water Baked for 1 hr, 20 minutes to get the rice as tender as I like it.—————————- 11/19/20: Used twice as much sausage (Beyond Meat Hot Italian), red pepper not green, zucchini, not celery, used brown basmati rice, black beans not kidney, crushed red pepper not canned jalapeño and can sub water for broth. Omitted Tabasco, chosen marjoram over oregano and only used 3/4 tsp of salt. It barely just fit in a 9 x 13 x 2 casserole. Baked an hour. Rice was slightly undercooked and sauce a bit liquidy; next time may bake another 5 or 10 min. It was oily, too. I’ll use a nonstick pan for sautéing the sausage and veggies next time. The whole thing cam together quickly if you don’t count the baking time. It was delicious but I think a good part of it was that Beyond Meat Hot Italian sausages are delicious.

  • Special spicy empanadas

    • mamacrumbcake on July 22, 2016

      This is really good, easy to make and very flavorful. Teenage daughter gobbled them up and gave them 4 1/2 stars. The amount given for the chipotles was just right for us--it definitely had a kick but was not too hot. Just a heads up that this recipe only yields four moderately large empanadas and uses one sheet of puff pastry. In the future I would double the recipe and use the whole package.

    • Hannaha100 on November 22, 2016

      Made the filling the evening before so very quick to put together on a work night. Very good but too spicy for baby!

  • Muffuletta pizza

    • Hannaha100 on November 19, 2016

      This was a great vegan pizza option that I would have been happy to have been served at any restaurant. The olive salad took a little time to prepare but worth it. I halved the artichokes. Had chickpea spread leftover, plan to use on sandwich.

  • Coconut-curry chickpeas and cauliflower

    • Hannaha100 on April 24, 2017

      Nothing earth-shattering but tasty, healthy and quick. Used half broccoli half cauli. Carrot a nice addition. Baby approved.

  • Chipotle corn and quinoa with pintos

    • izabela on February 05, 2020

      Needs more spice/flavor. Added 4 chipotle chiles but could use even more next time. Also added cumin & finished with lime juice.

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Reviews about this book

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Reviews about Recipes in this Book

  • Cajun-spiced dirty rice

    • Lisa Is Cooking

      When a couple of the omnivore potluck attendees mentioned they wouldn’t have known the dish was vegan if I hadn’t told them, I took that as high praise.

      Full review
  • ISBN 10 1449407854
  • ISBN 13 9781449407858
  • Published Oct 13 2011
  • Format Paperback
  • Page Count 224
  • Language English
  • Countries United States
  • Publisher Andrews McMeel
  • Imprint Andrews McMeel

Publishers Text

Quick-Fix Vegan provides 150 vegan recipes that can be prepared in 30 minutes or less of active preparation time. The recipes can be on the table and ready to eat in less than thirty minutes, with the exception of the "Make-Ahead Bakes" chapter which features convenient recipes that are assembled ahead of time (in less than 30 minutes) and then baked before serving. Some of the recipes include: Spicy Black Bean Hummus with Orange, Korean Hotpot, Capellini with Creamy Avocado-Herb Sauce, Moroccan Pumpkin Soup, BBQ Pinto-Portobello Sandwiches, Burmese Ginger Salad, Autumn Harvest Gratin, and Peach Creme Brulee.

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