Vegan Planet (2 Volume Set) by Robin Robertson

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    • Categories: Main course; Cooking ahead; Vegan; Vegetarian
    • Ingredients: firm tofu; tamari; toasted sesame oil
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    • Categories: Cooking ahead; Vegan; Vegetarian
    • Ingredients: carrots; celery; tamari sauce; bay leaves; whole wheat flour; yellow onions
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    • Categories: Appetizers / starters; Asian; Vegan; Vegetarian
    • Ingredients: napa cabbage; tofu; carrots; fresh ginger; sesame oil; wonton wrappers; peanut oil; tamari sauce
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    • Categories: Appetizers / starters; Snacks; Thai; Vegan; Vegetarian
    • Ingredients: lettuce; unsweetened shredded coconut; dry-roasted peanuts; tamari sauce; limes; fresh ginger; cilantro; Thai chiles; shallots
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    • Categories: Rice dishes; Appetizers / starters; Cooking ahead; Middle Eastern; Vegan; Vegetarian
    • Ingredients: grape leaves; basmati rice; pine nuts; dill; ground cinnamon; vegetable stock; yellow onions
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    • Categories: Appetizers / starters; Entertaining & parties; Asian; Vegan; Vegetarian
    • Ingredients: short-grain rice; rice vinegar; nori; sesame seeds; asparagus; wasabi powder; pickled ginger
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    • Categories: Dips, spreads & salsas; Sandwiches & burgers; Sauces, general; Appetizers / starters; Asian; Vegan; Vegetarian
    • Ingredients: napa cabbage; carrots; red peppers; bean sprouts; cilantro; peanut butter; tamari sauce; Asian chile paste; spring roll wrappers
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    • Categories: Pies, tarts & pastries; Appetizers / starters; Cooking ahead; Entertaining & parties; Greek; Vegan; Vegetarian
    • Ingredients: frozen spinach; white mushrooms; silky tofu; nutmeg; phyllo pastry; yellow onions
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    • Categories: Appetizers / starters; Indian; Vegan; Vegetarian
    • Ingredients: peanut oil; sweet potatoes; frozen peas; curry powder; ground cayenne pepper; all-purpose flour; yellow onions
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  • Curried cauliflower pakoras
    • Categories: Fried doughs; Appetizers / starters; Indian; Vegan; Vegetarian
    • Ingredients: cauliflower; curry powder; all-purpose flour; peanut oil
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Cooking ahead; Middle Eastern; Vegan; Vegetarian
    • Ingredients: chickpeas; tahini; harissa paste; parsley
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Cooking ahead; Middle Eastern; Vegan; Vegetarian
    • Ingredients: eggplants; tahini; mint; lemons
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Mexican; Vegan; Vegetarian
    • Ingredients: avocados; tomatoes; chile powder
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Entertaining & parties; Vegan; Vegetarian
    • Ingredients: avocados; ground cayenne pepper; veggie chili; salsa; canned green chiles; black olives; vegan cheddar cheese; limes; tortilla chips
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Cooking ahead; American; Vegan; Vegetarian
    • Ingredients: sunflower seeds; frozen artichokes; dried oregano; Tabasco sauce
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Cooking ahead; French; Vegan; Vegetarian
    • Ingredients: dried porcini mushrooms; white mushrooms; shiitake mushrooms; cremini mushrooms; ground cayenne pepper; pecans; parsley; yellow onions; dried thyme
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    • Categories: Dressings & marinades; Spice / herb blends & rubs; Grills & BBQ; Appetizers / starters; Picnics & outdoors; Indonesian; Vegan; Vegetarian
    • Ingredients: tamari sauce; limes; peanut butter; ground cumin; ground allspice; ground coriander; ground ginger; ground cayenne pepper; portobello mushrooms
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    • Categories: Stuffing; Appetizers / starters; Vegan; Vegetarian
    • Ingredients: white mushrooms; hot cherry peppers; breadcrumbs; parsley; raisins
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    • Categories: Dips, spreads & salsas; Appetizers / starters; Italian; Vegan; Vegetarian
    • Ingredients: eggplants; capers; red peppers; canned tomatoes; parsley; French bread; yellow onions
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    • Categories: Appetizers / starters; Italian; Vegan; Vegetarian
    • Ingredients: capers; parsley; Italian bread; oil-cured black olives
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  • Scallion pancakes with sesame seeds
    • Categories: Pancakes, waffles & crêpes; Appetizers / starters; Asian; Vegan; Vegetarian
    • Ingredients: sesame oil; scallions; sesame seeds; peanut oil; unbleached all-purpose flour
    • Accompaniments: Ginger-lime dipping sauce
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  • Three-onion appetizer pie
    • Categories: Dips, spreads & salsas; Appetizers / starters; Cooking ahead; Vegan; Vegetarian
    • Ingredients: potato chips; scallions; vegan cream cheese; silken tofu; soy mayonnaise; parsley; Tabasco sauce; red onions; shallots; cherry tomatoes; black olives
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    • Categories: Stocks; Cooking ahead; Vegan; Vegetarian
    • Ingredients: celery; carrots; parsley; bay leaves; tamari sauce; yellow onions; black peppercorns
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    • Categories: Stocks; Cooking ahead; Vegan; Vegetarian
    • Ingredients: shiitake mushrooms; white mushrooms; parsley; bay leaves; tamari sauce; yellow onions; celery; black peppercorns
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    • Categories: Stocks; Cooking ahead; Vegan; Vegetarian
    • Ingredients: potatoes; carrots; parsnips; celery root; parsley; bay leaves; tamari sauce; yellow onions; black peppercorns
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Notes about this book

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Notes about Recipes in this book

  • Asian noodle salad with spicy peanut sauce

    • CheriRD on October 12, 2011

      I really liked the dressing, though I used half the amount of chili paste. The dressing is a little thin, might use a little less water next time. I don't like the udon noodles and would use a different kind next time.

  • Black bean and sweet potato enchiladas

    • Magpie365 on July 24, 2012

      Great, simple recipe. Top with lettuce, tomato, red onion.

    • Jenmeister on June 23, 2022

      Have made this sauce quite a lot over the years, always well received. I usually put it in puff pastry. Sometimes I use butter chicken spice blend instead of chili.

  • Artichoke and root vegetable gratin

    • Nancith on November 07, 2016

      Very nice gratin, with a crunchy breadcrumb topping! Would make a nice dish for company or the holidays. Would also taste good w/ some Parmesan or Gruyere thrown in. I subbed an onion for the leek, water for broth, & threw in 2 small golden beets. Went well with a pork roast for the omnivores in the family.

  • Vermicelli, chickpeas, and vegetables with creamy curry sauce

    • Nancith on July 11, 2018

      This was a decent Indian-flavored pasta dish. Recipe says 4 servings, but it's more like 6. I used a combination of garam masala & a spicy curry powder, which actually made it little more tongue-tingling than I care for, altho son & hubby did not detect much heat. Nice coconut milk sauce & veggie assortment, but could use more textural difference. I didn't have peanuts, which would have added some crunch (admittedly, that didn't sound appealing to me). The omnivores suggested that shrimp might be a nice addition. Pretty speedy to put together.

  • In-a-jiffy chili-couscous pie

    • swegener on June 27, 2015

      This was both quick and delicious. I did add the onion and peppers to the couscous as well as saving some to sprinkle on top. Yum!

  • Orange and chipotle-kissed butternut squash bisque

    • Shelmar on October 28, 2021

      Very good, and with an immersion blender, not as daunting

  • Curried lentils with carrots and peas

    • Shelmar on November 22, 2019

      Easy weeknight meal.

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  • ISBN 10 1458757226
  • ISBN 13 9781458757227
  • Published May 07 2010
  • Format Paperback
  • Page Count 950
  • Language English
  • Edition Large Print 16 pt
  • Countries Canada
  • Publisher ReadHowYouWant.com Ltd
  • Imprint ReadHowYouWant.com Ltd

Publishers Text

Vegan Planet introduces a world of delicious choices to the millions of Americans who are vegans, vegetarians looking to move away from dairy and eggs, or non-vegetarians who have food sensitivities (more than 30 million Americans are lactose intolerant) or are simply trying to eat healthier. The vegan diet consists solely of plant-based ingredients. A vegan diet contains no eggs, dairy, or other animal products, including honey, but is chock full of delicious, nutritious, and satisfying whole grains, vegetables, fruits, and proteins from plant sources. In Vegan Planet, Robin Robertson shows how to make vegan cuisine exciting, flavorful, and full of variety. First she provides a complete rundown on the vegan pantry and the tremendous health benefits of this way of eating. Then she presents 400 tantalizing new recipes for breakfast (Pumpkin Pie Pancakes), lunch (Fried Green Tomato Po-Boys), and dinner (Hot Tamale Vegetable Pie). There are decadent-without-dairy desserts (Brandy-Apple Pie) and creative ideas for entertaining guests (Ginger-Scented Pot Stickers, Curried Cauliflower Pakoras). Taking advantage of the many cuisines around the world with large repertoires of naturally vegan recipes, this book is truly global in its culinary offerings.

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