Vegan for Everybody: Foolproof Plant-Based Recipes for Breakfast, Lunch, Dinner, and In-Between

by America's Test Kitchen (editor)

America's Test Kitchen decodes and demystifies vegan cooking so you can reap its many benefits. Avoid the pitfalls of bland food, lack of variety, and overprocessed ingredients with approachable, fresh, vibrant recipes.Can vegan cooking be flavorful? Satisfying? Easy to make? Through rigorous testing on the science of vegan cooking, America's Test Kitchen addresses these questions head-on, finding great-tasting and filling vegan protein options, cooking without dairy, preparing different whole grains and vegetables, and even baking. Reimagine mealtime by celebrating vegetables at the center of the plate and in salads and grain bowls. Take a new look at comfort foods with a surprisingly rich and creamy lasagna or hearty burger with all the fixings. Bake the perfect chewy chocolate chip cookie or a layer cake that stands tall for any celebration. With more than 200 rigorously-tested vibrant recipes, this cookbook has something satisfying for everyone--the committed vegan or simply those looking to freshen up their cooking.

Genres: Cookbooks, Cooking, Food, Nonfiction, Vegan, Reference, Foodie

336 pages, Kindle Edition

First published April 4, 2017

About the author

America's Test Kitchen, based in a brand new state-of-the-art 60,000 sq. ft. facility with over 15,000 sq. ft. of test kitchens and studio space, in Boston's Seaport District, is dedicated to finding the very best recipes for home cooks. Over 50 full-time (admittedly obsessive) test cooks spend their days testing recipes 30, 40, up to 100 times, tweaking every variable until they understand how and why recipes work. They also test cookware and supermarket ingredients so viewers can bypass marketing hype and buy the best quality products. As the home of Cook's Illustrated and Cook's Country magazines, and publisher of more than one dozen cookbooks each year, America's Test Kitchen has earned the respect of the publishing industry, the culinary world, and millions of home cooks. America's Test Kitchen the television show launched in 2001, and the company added a second television program, Cook's Country, in 2008.

Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!

Learn more at https://www.americastestkitchen.com/.

Reviews

[PorshaJo · Rating 4 out of 5]

I love this book! America's Test Kitchen has really been pumping out the great cookbooks lately (check out their One-pan wonders or Mediterranean books). Naturally I was so excited for a Vegan cookbook where I did not have to adapt the recipes and I could make everything in the book. And I want to make...almost everything in the book. There are just something I don't like...ick Green beans, I'm looking at you!!!

Anyway, it's gorgeous. If you are into food porn, this is a perfect book (as well as the two mentioned above). It includes recipes for breakfast, lunch, dinner, and dessert and almost every recipe has a mouth-watering photo. Recipes like bread or a staple did not have them. The intro talks about staples and stuff - the big 'vegan' food trends these day like cauliflower everything, aquafaba, and more, flavor boosters (miso, chilis, and more), how to build a bowl and so on. Then the recipes. Oh my, I'm overcome with how many appeal to me. Usually in a cookbook I find quite a few, but not this many that appeal to me.

The salad and soup sections are awesome! I love soup and will eat it when the temperature is so hot outside. Naturally this weekend I'm planning the Shiitake Ramen. I've been saving my last two packs of organic ramen noodles for the perfect recipe...I hope this is it. Others are mushroom bolognese, sweet potato red flannel hash w/tempeh, turkish tomato, bulgur and red pepper soup, thai coconut soup, baja-style cauliflower tacos, dolsot bibimbap, and I could go on.

So why if I love this one so much, only give it a 4. I'm a tough cookie (no pun intended here) but I was let down by the dessert section. For as wonderful as the recipes appeared I really expected something fabulous in this section. But it was chocolate chip cookies, peanut butter cookies, choco cupcakes, pecan pie, and others. Not that there is anything wrong with those (I would gladly eat any of them for breakfast thank you) but I've done all that. I wanted something inventive like the other recipes. Overall a great book that I got from my library and I am seriously considering purchasing. If you love food porn, pick this one up. If you are looking to incorporate more veggies into your meals in unique ways, pick this one up, you will not be sorry.

[C.E. G]

Working my way through the 127 recipes, and wanted to log how I felt about the recipes I've tried.

*Tofu Frittata with Mushrooms (p40) Love it, easy breakfast to make at the beginning of the week to use for quicker mornings. The mushrooms really make it.

Tofu Scramble with Bell, Pepper, Shallot and Herbs (p43) I prefer my own tofu scramble, probably won't do this again.

Tofu Ranchero (p44) I liked this alright - I'd make it again. Though I made it a week or two ago and don't remember it that well.

*Sweet Potato Red Flannel Hash with Tempeh (p46) Nice mix of filling, sweet, and savory. Easy after roasting the veggies.

*Black Beans on Toast with Avocado and Tomato (p48) This was amazing, especially with (or because of) the pickled red onion. Will make again and again.

Savory Drop Biscuits (p55) These were actually a little sweeter and more coconut-y than I would have liked. But they were tasty and easy.

*Maple-glazed Pecan Scones (p56) I don't think of myself as a scone person, but these were really tasty! I did add an extra tablespoon of sugar, so maybe that helped...

*Classic Pancakes (p61) I'm not a huge pancake fan but these were some of the best pancakes I've ever had. I think the oat milk is really key.

Coffee Cake (p68) This was good! Probably won't make much thought since I don't like sweets for breakfast.

Chia Pudding with Fresh Fruit and Coconut (p73) Meh, this wasn't that great. Didn't even finish it.

Mixed Berry Smoothie & Tropical Smoothie (p74) Much like the tofu scramble, I think I can make a better berry smoothie on my own. The tropical one was better - the hemp hearts worked out well.

Chickpea Noodle Soup (p78) Some friends made me this after surgery, and it was very nourishing. Would probably make it without celery on my own. Froze well.

*Creamless Tomato Soup (p81) The soup was OK on it's own but when you add the croutons it's amazing!

*Creamy Curried Cauliflower Soup (p86) This was especially good with buttered toast.

*Thai Coconut Soup with Tofu (98) I've never enjoyed snap peas more as in this soup. Next time I'd cut the tofu a little smaller.

Quinoa Vegetable Stew (p100) Tasty, but not remarkable.

Ultimate Vegan Chili (p105) Pretty good, I didn't follow all the steps and ingredients because it would have taken too long.

Roasted Poblano & White Bean Chili (p106) Good with sour cream and tortilla chips, but maybe not worth the effort to remake.

Butternut Squash Chili (p109) This wasn't awesome, maybe because the peanuts I used were a bit stale. Though my peanuts are always stale.

*Black Bean Burgers (p114) These were quick to make and good - not super special but held together well in the pan. Will make again.

*Pinto Bean Beet Burgers (p117) Some nice basily flavor! Would go faster if I bought shredded beets.

*Grilled Portobello Burgers (p118) Not starring this because of the portobellos, but because of the toppings. Sundried tomatoes and roasted red peppers make a great burger topping!

*Quick Sweet-and-Spicy Pickled Red Onions (p121) These are delicious. I can't believe I never pickle things.

*Banh Mi (p125) Really easy and fast and tasty. Buying shredded carrots would make it even faster.

Falafel with Tahini Yogurt Sauce (p126) The sauce was DELICIOUS, the falafel fell apart.

Korean BBQ Tempeh Wraps (p128) I'm not a huge wrap person; these were alright.

*Sizzling Saigon Crepes (p130) Mine weren't at all as cute as the picture, but they were delicious. Easier to make than I thought - esp if I buy shredded carrots ahead of time.

*Baja-Style Cauliflower Tacos (p133) I wouldn't say this was my all time favorite taco recipe (that might go to the recipe from Isa Does It), but these are pretty good! I'd make them again.

Thin-Crust Pizza Dough (p134) This was pretty good, but I felt like it was more work-intensive without much more pay-off than my standby recipe for pizza dough from Vegan with a Vengeance. Next time I'd use that or store-bought.

*Mushroom Pizza with Cashew Ricotta (p139) I thought this was pretty good! I wasn't sure how I'd feel about pizza without sauce, but the olive oil + flavorful mushrooms + ricotta was tasty. Next time I'll have to figure out my broiler situation, because I burnt both pizzas.

Kale Caesar Salad (p142) The dressing was good, but I wouldn't make this again. The kale was definitely not soft enough for me.

*Green Salad with Crispy Chickpeas (p145) Delicious and fast - crispy chickpeas and onions added great texture.

Quinoa, Black Bean, and Mango Salad with Lime Dressing (p152) I've had this kind of dish a billion times and it's usually bland, and I have to say the recipe picked it up a level.

*Wheat Berry Salad with Chickpeas, Spinach and Orange (p157) I wasn't expecting to like wheat berries as much as I did!

Chickpea Salad with Carrots, Arugula, and Olives (p163) I left out the olives, but this was solid. I usually don't like chickpeas much but I liked them here.

Spiced Lentil Salad with Winter Squash (p164) I liked this - not much to comment on.

*Basmati Rice Bowl with Cauliflower and Pomegranate (p168) Pretty easy to make and was surprised by how tasty it was. Might just make seasonally bc of expense of pomegranate.

*Brown Sushi Rice Bowl (p175) Liked this better than I usually like sushi - I just used jasmine rice, and the citrus zest added a lot. I would use less rice next time, the ratio was off.

Korean Rice Bowl with Tempeh (Dolsot Bibimbap) (p180) I'd never had bibimbap before! Not sure how this compares. I think this recipe would grow on me if I committed.

Mushroom Bolognese (p186) Decent, unremarkable.

Fettuccine Alfredo (p189) This was kind of OK, but not great. Wouldn't make again.

*Chile-Rubbed Butternut Squash Steaks with Ranch Dressing (p205) These are THE BOMB. Wow I didn't know butternut squash could do this. And it's very aesthetically pleasing. Will do over and over again.

Pan-seared Tempeh with Chimichurri Sauce (p206) A little bland.

Crispy Orange Seitan (p209) I think I've tried making versions of this before, and this was definitely the best home recipe I've tried. But I think for this type of recipe I just prefer to get it from the professionals.

Thai Style Tofu Basil Lettuce Cups (p213) Ended up liking them better without the lettuce. The sauce was good.

*Stir-fried Eggplant with Garlic-Basil Sauce (p222) Pretty tasty! I think I reduced the basil a bit.

*Thai Red Curry with Cauliflower (p224) I've always had trouble with homemade curries, but this one was great! Will make again.

Saag Tofu (p226) This was alright. I think I'm pretty much always disappointed with homemade curries. I did use a bunch of kale from my garden in place of the spinach and mustard greens, so that may have affected it.

*Potato Vindaloo (p230) This is pretty tasty! Did take me a while to make though, because of all the potato chopping.

Udon Noodles with Mustard Greens and Shiitake-Ginger Sauce (p237) This tasted pretty true to the noodles I've gotten like this at Noodles restaurant. So it was alright, but I probably won't make again. I did replace mustard greens with kale from my garden.

Spicy Basil Noodles with Crispy Tofu and Bok Choy (p240) This was pretty tasty - would make again, though not priority.

*Sweet Potato Hummus (p253) I'm not a huge hummus fan but this was pretty good hummus!

Loaded Nachos (p260) The nacho dip (p258) is definitely just potatoes with nooch and carrots. This was good, but overall not worth the work, considering nachos are easy to make.

Socca with Swiss Chard, Pistachios, and Apricots (p267) This was relatively easy and tasted decent, but I don't think I'd go out of my way to make it again.

Polenta Fries(p268) Kind of horrified by the amount of oil it takes. They're good, but not better than less oily sweet potato fries.

Chocolate Chip Cookies (p272) Made these for a coworker's going away, and they were popular. I'm not a huge sugar person, but these were solid.

Peanut Butter Cookies (p275) Might have been my fault because I replaced the corn syrup with honey, but ugh I did not like these. Dry and I don't even like PB cookies, I think.

*Blueberry Pie (p296) I haven't made a fruit pie in like 10 years, and I couldn't even remember if I liked fruit pies. But this was pretty delicious! The coconut oil in the crust is delicious.

Pumpkin Cashew Cheesecake (p300) I've had fake cheesecakes like this before - the crust was good but the filling was obviously nut-based and mediocre.

[Dianna · Rating 4 out of 5]

I used to love America's Test Kitchen and was a dedicated user of their cookbooks for years before I switched my diet to mostly vegan. So I have been excited to get my hands on this cookbook.

The pictures are lovely; the recipes have high inspiration value.

The first recipe I tried was brownies. So basic, they ought to get them right, right? These are the worst brownies I have had; the bottom is hard like candy and the inside is like peanut butter. This is not operator error; I am an experienced baker. I wondered when they called for 2.5 cups of sugar, but it's ATK, so I went with it because I trusted them.

I'm not going to give up on this cookbook yet; I will try some other recipes and update my review.

———

Update 10/2018: I tried the chocolate cupcakes. The recipe worked out beautifully, although it did use three bowls—yikes! The texture was great, but the recipe called for so much cream of tartar that a sour taste lingered after baking. I suspect the recipe would work just as well with less, and if I make it again, I will reduce accordingly. I find it surprising that ATK can be so meticulous about so many details and miss something that to me was so obviously a problem.

———

Update 12/2018: I made the waffles twice this month. They're amazing! My whole family loves them, and no one would be able to tell they were vegan. Secret ingredient: cornstarch. Now that I've had one unequivocal success from this book, I'm looking forward to trying some more recipes from it.

———

Update 4/2019: Okay, I'm bumping this book up to four stars. As I try more recipes, I like what I'm seeing and I want to be fair to the book. Just because I got started on the wrong foot with what is probably the worst recipe in the book, doesn't mean I can't be fair to the rest of it. Korean tempeh wraps, Farmhouse vegetable soup, Vietnamese crepes, Lemon-ginger scones: all winners.

[Kristin · Rating 2 out of 5]

While I'm not an actual vegan I've had to pretty much cut animal protein from my diet due to not being able to digest it well because of having my gallbladder removed and also I do really enjoy eating a more vegan type diet. That being said I didn't really find this cookbook useful for the following reasons: 1- I am avidly against the consumption of soy products and this cookbook is full of soy containing recipes and 2- I am gluten free and at least half of the cookbook is definitely not gluten free friendly. Also the book just seemed to lack in the fact that the author didn't incorporate a really wide variety of vegetables.

Vegan For Everybody is a great title IF you had written a more diverse cookbook recipe wise but I just expected more from the book than what I got out of it!

[Sugarpuss O'Shea · Rating 3 out of 5]

I checked this book out from the library. When I first skimmed through this cookbook, I was less than impressed, as at least 1/3 of the recipes involved some sort of soy/fake meat product. However, once I took a closer look and actually started reading, I found that there were more than a few recipes that I wanted to try. I am not a vegan, just someone who wants to add more plant-based eating to my diet, and while I know soybeans are indeed plant based, I am not interested in replacing meat with processed foodstuffs. That being said, I will probably end up buying a copy of this book for myself....

[Kym · Rating 4 out of 5]

This book is a love in my love/hate relationship with America's Test Kitchen. I am not a vegan, but I do like cooking with lots of vegetables and legumes. I'm also looking for dairy alternatives. This cookbook gives me lots of choices. The recipes sound delicious and the photos are mouth-watering. The big plus is the layout. Recipe on one page, photo on the facing page. YaY! These cookbooks have a past of recipes taking 3 or more pages and required a bunch of turning pages back and forth while cooking. Not cool.

This is a good one for good food and ease of use.

[Kristi · Rating 5 out of 5]

Must get a copy for myself! I loved how they explained the best options for ingredients and why those chose what they did. For example using soy milk in a recipe vs coconut or almond and what the effects of using those other milks were.

[Jeanette Durkin · Rating 5 out of 5]

Wow! This is a fantastic cookbook! There are so many delicious sounding recipes that I decided to buy my own copy! Currant Scones and roasted poblano and white bean chili are my favorites!

[West Hartford Public Library · Rating 5 out of 5]

This book will keep your mouth watering while working in the kitchen! It has great tips, easy to follow recipes and an abundance of flavor. So far the favorites in my house are Potato Vindaloo, p. 230 (Perfect for a chilly day!), Creamy Cashew Mac and Cheese, p. 184 (Tastes so cheesy, you won't know it's missing!) and Chickpea Salad Sandwiches, p. 122 (So easy and yummy, my teen made this for dinner!). Feed your appetite and borrow this book from your local library today!

[Mandy · Rating 4 out of 5]

While there aren’t too many recipes I can actually make and eat in this book (contains a lot of gluten and soy), I absolutely LOVED reading about why each recipe works! There’s some science to these ingredients and I thought it was so helpful to read their “testing notes” for some of these recipes. For example, they break down the use of different dairy-free milks and the flavor/texture they bring in a certain recipe. You can tell they put a lot of work into creating these recipes to bring you the optimal outcome.

We did make the Chickpea Noodle Soup and it was fantastic!! Super fast to make, full of flavor, and really hearty + comforting. We did use a gluten-free pasta instead and the noodles held up really well. I’ve got a few more recipes bookmarked to try!

[Maria Taggart · Rating 5 out of 5]

Best vegan cookbook I’ve had. I’ve checked out what feel like a million other vegan cookbooks, whole food plant based, vegetarian, etc from the library, this one is my absolute favorite (I actually bought it). I’ve made many of the recipes so far, and all have been approved by the family. Even my husband likes all the food and gets filled up, and he usually complains that vegan food feels like an appetizer. I also really love the whole ATK process of recipe testing, and that they went beyond just substitutions in normal recipes. I was so sick of “vegan” recipes just saying “substitute vegan butter and nut milk and it’ll turn out the same!” because it never does. These recipes are actually developed to be vegan.

[Barbara · Rating 5 out of 5]

I am very impressed with this book. I love that there is a photograph for every recipe and I love the how-to tip sections, including how to cut and dry tofu, make vegan ricotta and mayo, etc. I started to drool as I read each recipe and have never been so excited, as I am dying to prepare almost every recipe in this book. There are baking recipes, ice cream recipes (now I need to purchase an ice cream maker), soups, salads, burgers, bowls, etc. This is a very inspiring book that is a real keeper!!

[April · Rating 4 out of 5]

Love how they explain why each recipe works without the "traditional" ingredients and great photos throughout.

[Aja Marsh · Rating 3 out of 5]

3.5 - Actually, I had higher hopes for this book. And while it does include lots of explanations, testing notes, etc. (one of the things I always like about Cook's Illustrated / America's Test Kitchen), the recipes themselves are not that exciting for a seasoned/culinarily minded vegan. That said, it would make a great book for someone new to veganism, or someone who wants to get a broader idea of things to make.

[Rose · Rating 3 out of 5]

I marked many of the recipes to try. But beware if you're going for a low fat planted based diet such as what's recommended in Forks Over Knives. Many of the recipes in America's Test Kitchen's vegan cookbook are made with olive oil and coconut oil. Some of the recipes are also quite high in sodium.

[Ruhi · Rating 4 out of 5]

This is a great cookbook, vegan or not. Nearly every recipe has been a hit and I have made a LOT of them from all sections of the book. I especially love the explanations they give of why they use a certain type of ingredient over another and their recommendations for preferred brands of certain items.

[R.J. Gilmour · Rating 5 out of 5]

A really good collection of vegan recipes for the beginner and the advanced vegan cook. Like all of the cookbooks from America's Test Kitchen, this cookbook details how they arrived at each recipe and every recipe consists of two pages, the text and a photograph, which makes for a better cookbook.

[Marilee · Rating 3 out of 5]

There are some great ideas and recipes in here. I was underwhelmed with the soup recipes, but I have quite a few of the others marked to try.

[Sharon · Rating 3 out of 5]

Some good recipes! Plant-based is the way to go!

[Turrean · Rating 4 out of 5]

As a dabbler in vegan cuisine, I found this a helpful, clear, and nicely designed cookbook. Photos are large, colorful, and eye-catching, and really show details. The introduction to the essentials of vegan cooking was interesting and helpful — I’d never even heard of using chickpea liquid as a meringue substitute, or understood how to use tofu in a recipe. Best of all was the intro section to each recipe, entitled “Why this recipe works,” which helps the home cook understand what’s going on with the interplay of ingredients, and what substitutions or alterations might be possible.

[Angela · Rating 3 out of 5]

I really liked how this book explained why they used the ingredients they do, and how that affects the end result of the recipe. Very informative, and the recipes look delicious. Most of the ingredients used are easy to find and probably already in my pantry.

[Sps · Rating 4 out of 5]

This book makes me happy, even if it seems to ignore the delicious work of pioneering veg authors like Moskowitz and Romero.

-mustard green noodles were simple, tasty, balanced.
-kale Caesar was a hit with the chef de cuisine
-blueberry muffins are huge, fluffy, and not too sweet. I'm so glad they give weight measures as well as volume!
-red flannel hash took some prep but was very satisfying
-mushroom risotto was elegant, creamy, and savory
-banana bread baked up nicely in the Bundt pan, including our traditional half-cup of chocolate chips and splash of rum
-mushroom bolognese was OK but not out of this world. The sous-chef liked it with noodles.
-whole wheat pancake batter seemed awfully thin. Added more flour and they cooked up fluffy.
-frittata is tasty but salty. Maybe cut the salt and top it with cherry tomatoes or shiitake bacon.
-choco chip cookies are better when underbaked, otherwise they have a candy-like stickiness/ crumbliness reminiscent of peanut butter cookies

[Christine D. · Rating 5 out of 5]

I'm in love with this cookbook. Have tried many awesome new/vegan recipes that I would have never expected to love, like the creamy curried cauliflower soup, red lentil soup with North African spices, and the basmati rice bowl with spiced cauliflower and pomegranates. Every recipe I've tried so far has been so delish & full of nutrient rich veggies and grains. It's rare that I go back to a cookbook repeatedly--I sense that this will be one that I will reference time and again.

[Halley Todd · Rating 4 out of 5]

As always, nice photos, instructions, and explanation of ingredients/pantry staples/techniques.

Pinto bean and beet burger looks great, glad more than just like pasta and typical safe vegan fare,and the desserts are delicious. Have made a few of those.

Checked out from library, but definitely could be a potential buy.

[Pamela · Rating 5 out of 5]

I liked this book!! Great photos of EVERY recipe, and that's a personal requirement for me as they inspire me to actually make the recipe. I loved that each recipe starts with "Why This Recipe Works" - sooooo interesting. I borrowed this book from the library, but I may just have to purchase my own copy.

[Christine Fisher · Rating 2 out of 5]

Some of the recipes seemed simple enough and loved the extra info and tips on cooking, but some of the combinations just seemed a little weird (at least to me!!). the pictures were nice tho to get to visualize what all the special ingredients end up making.

[Kim Giramma · Rating 3 out of 5]

This really is a vegan-for-everybody cookbook with recipes that are closer to the standard American/Western diet. Less recipes in here that I would choose due to the heavy use of flour. Although, there are some great desserts and indulgent recipes here, I would like to see healthier options.

[Vinny · Rating 5 out of 5]

Can't wait to check out this amazing company's book on vegan dishes!!

[Hillary · Rating 5 out of 5]

This arrived in my mailbox about ten minutes ago, so I've only given it the most cursory glance, but, from what I have seen, I am prepared to say: This is the cookbook i've been waiting for!!!

[Annette · Rating 4 out of 5]

Excellent source of recipes whether vegan, vegetarian, or other.
2020 - continuing to use, great sauces, great ideas, good plant foods!