Farro bowl with tofu, mushrooms, and spinach from Vegan for Everybody: Foolproof Plant-Based Recipes for Breakfast, Lunch, Dinner, and In-Between (page 172) by America's Test Kitchen Editors

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • amy_be8g0k on March 27, 2026

    Good flavor and texture blend. Disappointed by the oil used at every step and the sauce made primarily of vegan mayo. All easy swaps (except I’ve never made a good oil free mayo).

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