Big Vegan: More Than 350 Recipes, No Meat/No Dairy, All Delicious by Robin Asbell

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Notes about Recipes in this book

  • Sage-hazelnut winter pesto

    • saveur on February 24, 2013

      I used less oil and added nutritional yeast for a bit of cheesiness. This was delicious. Not too sage heavy as it was buffered by the spinach.

  • Roasted vegetable ribollita

    • saveur on February 24, 2013

      Absolutely delicious. A simple and easy recipe that was more than the sum of its parts. I nixed the bread and substituted a bit of red pepper paste since I was low on tomato paste.

  • Roasted tofu and veggie curry in garlicky coconut gravy

    • saveur on February 24, 2013

      Yes, this took longer to cook than stated, which meant the sauce completely disappeared. Next time, I would make more sauce.

    • Astrid5555 on January 10, 2013

      Great coconut flavor, took much longer than the suggested 40 minutes until the parsnips and carrots were tender and browned. Next time would probably roast uncovered to speed up browning. Served over brown basmati rice.

  • Tempeh and tomato pasta salad

    • Astrid5555 on July 10, 2014

      Not the flavor sensation I was hoping for but a solid summer salad the husband liked. Quite time consuming though. First you have to steam the temeph, then let it marinate and afterwards it needs to be baked. I added fresh corn kernels for some crunch which went quite well with the rest of the flavors.

  • Sweet quinoa-pumpkin seed pilaf

    • Astrid5555 on January 11, 2013

      I really wanted to like this one but it turned out just bland. Maybe it was the addition of the carrots which, topped with an egg, would have made this dish probably a nice savory breakfast. As a sweet one, it was really disappointing.

  • Whole-wheat pita bread

    • Astrid5555 on August 13, 2014

      Dough needs to be rolled out quite thin, otherwise you end up with very large, thick and dense pita breads. However, both kids loved them!

  • Nutty curry-stuffed squashes

    • SugarFree_Vegan on September 23, 2014

      Pg 428 - I used small Little Gem Squash which were delicious served with raita and chappatti, also unlike so many other recipes for a stuffing there was 'just' enough for the veggies I had which meant I didn't have oodles of spare stuffing over so no wastage :-)

  • Szechuan green beans

    • swegener on February 23, 2015

      I made this delicious side dish and it was quite quick and easy and really packs a punch with all that red pepper. I used regular green beans, as the long ones looked wilty, and didn't french them.

  • Maple-roasted Brussels sprouts and shallots

    • Hannaha100 on December 22, 2017

      These were very nice, although flavours fairly subtle. Everyone including toddler liked them!

  • Creamy avocado pasta with tomatoes and basil

    • Hannaha100 on December 04, 2017

      Made with oat milk and stock for wine. OK but a bit boring. Toddler rejected.

  • Sweet Moroccan-glazed tofu with couscous

    • DeGroeneKeuken on February 22, 2016

      the ingredients of this recipe don't match the ingredients in the book (ing. in the book are tofu, paprika, cumin, allspice, veg. stock, carrots, peas, couscous and agave syrup). I added some leeks to the recipe and it went together perfectly. I really liked this dish, the couscous was good on its own and the tofu was delicious as well.

  • Mac and "cheese"

    • DeGroeneKeuken on November 02, 2016

      This mac'n'cheese wasn't bad, but I've had much more delicious versions of vegan mac.

  • Potato-leek soup

    • DeGroeneKeuken on November 02, 2016

      A very easy recipe. I liked it more without the parsley and spring onions. Black pepper in stead of cayenne made it more flavorful for me.

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Reviews about this book

  • Oregonian

    The broad range of recipes and the comprehensive approach make this the best single-volume vegan cookbook since the landmark "Veganomicon."

    Full review
  • ISBN 10 0811874672
  • ISBN 13 9780811874670
  • Published Oct 01 2011
  • Format Paperback
  • Page Count 544
  • Language English
  • Countries United States
  • Publisher Chronicle Books
  • Imprint Chronicle Books

Publishers Text

This is a collection of more than 450 vegan recipes that highlight the range of flavours that occur naturally within foods. For dedicated vegans or conscientious omnivores who are interested in experimenting with veganism, "Big Vegan" offers recipes that encourage health and nutrition while keeping an eye on the bigger picture - well-being, animal rights and environmental sustainability. The mouth-watering recipes afford a chance to experience the deliciousness of plant-based foods, while imitation meat dishes (learn to make your own tempeh, seitan, and tofu!) will satisfy even the most principled vegan's carnivorous cravings. A stylish and authoritative collection of more than 400 gourmet vegan recipes, "Big Vegan" will become a go-to guide for both committed vegans and those who want to experiment with a plant-based cuisine.

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