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The Ultimate Vegan Cookbook: The Must-Have Resource for Plant-Based Eaters
The Only Vegan Cookbook You'll Ever Need
Seven standout authors have joined forces to create this definitive vegan reference book. With more than 600 recipes, this indispensible kitchen staple is perfect for seasoned vegans looking to build their repertoires, cooks new to the basics of plant-based cuisine and curious meat-eaters on the hunt for new flavors. Gluten-free, soy-free and sugar-free options are included, and many recipes come together in 30 minutes or less. Offering unbeatable variety and covering everything from main dishes, sides, soups and salads to breakfasts, beverages, desserts and pantry staples, these experienced and creative vegan authorities have you covered.
Seven standout authors have joined forces to create this definitive vegan reference book. With more than 600 recipes, this indispensible kitchen staple is perfect for seasoned vegans looking to build their repertoires, cooks new to the basics of plant-based cuisine and curious meat-eaters on the hunt for new flavors. Gluten-free, soy-free and sugar-free options are included, and many recipes come together in 30 minutes or less. Offering unbeatable variety and covering everything from main dishes, sides, soups and salads to breakfasts, beverages, desserts and pantry staples, these experienced and creative vegan authorities have you covered.
- GenresCookbooks
464 pages, Paperback
Published October 23, 2018
11 people are currently reading
62 people want to read
About the author
Emily von Euw
11 books58 followersEmily von Euw (pronouns: they/them/their) is the creator of the award-winning recipe blog This Rawsome Vegan Life (thisrawsomeveganlife.com), and author of multiple cookbooks, including the bestselling Rawsome Vegan Baking. Em’s passion in life comes from friendships, food, wilderness, mindfulness, art, and lots of dark chocolate. They have presented at veg expos and festivals across Canada and the US, and their work has been featured in publications around the world. Em lives with their wonderful girlfriend on Vancouver Island, Canada, on land belonging to the Snuneymuxw First Nation.
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Displaying 1 - 5 of 5 reviews
July 25, 2021
The layout is very distracting and hard to read
July 15, 2019
In my experience, there seem to be two distinct types of vegan cookbook. The first is for newbies, dabblers, those without the financials resources or access to a natural grocery that carries specialty items, or plant-based eaters who just want to make simple whole food recipes with inexpensive and common ingredients. The second is for those of us who are all in – armed with our high speed blender, spiralizer and Instant Pot, pantries stocked with tubs of nutritional yeast (or “nooch,” as it’s known in the vernacular), bricks of tempeh, aqua faba, harissa paste, kimchi and cans of brined jackfruit. The Ultimate Vegan Cookbook falls squarely into the second category. While I’m a follower of quite a few of the more popular vegan bloggers and vloggers, all six authors here are new to me, so I was excited to sample their recipes.
As you would expect from a 600+ recipe collection compiled by six different people, this is a very comprehensive resource. The book is divided into eight major sections – Main Dishes, Slow Cooker/Air Fryer/Instant Pot, 30 Minutes or Less, Appetizer/Snacks/Sides, Soups/Salads, Desserts, Breakfast and Sauces. While I hate to give short shrift to the expansive Breakfast and Dessert sections, I probably won’t be dipping into those too much. For the most part, I found myself particularly attracted to the Main Dishes, Soups/Salads and Appetizers/Snacks, so I tried a few out.
The Smoky Southern Style Meatless Meatloaf (p. 59) is absolutely amazing – possibly the tastiest faux meat loaf I’ve ever tried. As expected it didn’t hold together quite as well as traditional meatloaf (which relies on egg as a binder), but I think the addition of aqua faba (chickpea liquid) helped a bit. They recommend cooling for 10 -15 minutes to allow the loaf to set, but I found that making it a day ahead improved the adhesion immensely.
Their version of Poke Bowls (p. 76) is a super simple recipe (with readily available ingredients) that was colorful and delicious.
A more unusual recipe was the Kimchi Mac and Sprouts (p. 80) which is a vegan version of baked mac ‘n cheese (the “cheese” consists of tofu, nutritional yeast and coconut milk) tossed with Brussel sprouts, mushrooms and kimchi. Even without the shitake powder and smoky apple pickles (which I couldn’t be bothered to add), this is a unique and tasty dish for the adventurous palate. Oh, and it makes an enormous amount!
Another great twist on an omnivore classic is the Devilled Potatoes (p. 158) which turns small red potatoes into a mouthwatering doppelganger for devilled eggs. Essential to this recipe is an ingredient called kala namak (or black salt) which adds the distinctive sulphuric funk and flavor of real eggs. If you don’t have access to a store that sells it, you can easily purchase a packet on Amazon.
The Party Size Jackfruit Tacos (p. 192) were super authentic and, just to give the jackfruit a bit of a chewier meat-like texture, I dried them out on a cookie sheet in a 425 degree oven for 10 minutes after sautéing them per the instructions. Even my husband loved them. They were really off the hook.
The only fail for me was the Garlicky White Bean Hummus (p. 195) which is kind of a standard hummus recipe except that it calls for three cloves of raw garlic. Man, they aren’t kidding when they say “Garlicky!” It was just way too much. I think it was still on my breath well into the next day. If you don’t want something that intense, I’d suggest cutting it down to one clove.
Only a few caveats, as expected with a book that has so many contributors, there’s a bit of repetition in the recipe selections. There are quite a few different versions of hummus, tacos and meatless meat loaves, but each one has its own unique spin. And the index is a bit incomprehensible. When I attempted to find the Devilled Potatoes recipe, they were no listings under "Potato" at all. Plus, I would’ve preferred fewer breakfasts and desserts in favor of real meals and savory foods, since I probably won’t get much use out of those two [rather large] sections of the book, but with 600 recipes in toto, it’s hard to complain. Also, if you don’t have an Instant Pot (I don’t), Slow Cooker or Air Fryer, you’ll probably have to skip over the 16 recipes in that chapter entirely. Lastly, there aren't photographs for all the recipes and at least one of the recipes that was supposed to have a photo included in the insert section, did not.
Overall, I really adore this book and know it will see a lot of use in my kitchen in the years ahead. Highly recommended for dedicated vegans.
As you would expect from a 600+ recipe collection compiled by six different people, this is a very comprehensive resource. The book is divided into eight major sections – Main Dishes, Slow Cooker/Air Fryer/Instant Pot, 30 Minutes or Less, Appetizer/Snacks/Sides, Soups/Salads, Desserts, Breakfast and Sauces. While I hate to give short shrift to the expansive Breakfast and Dessert sections, I probably won’t be dipping into those too much. For the most part, I found myself particularly attracted to the Main Dishes, Soups/Salads and Appetizers/Snacks, so I tried a few out.
The Smoky Southern Style Meatless Meatloaf (p. 59) is absolutely amazing – possibly the tastiest faux meat loaf I’ve ever tried. As expected it didn’t hold together quite as well as traditional meatloaf (which relies on egg as a binder), but I think the addition of aqua faba (chickpea liquid) helped a bit. They recommend cooling for 10 -15 minutes to allow the loaf to set, but I found that making it a day ahead improved the adhesion immensely.
Their version of Poke Bowls (p. 76) is a super simple recipe (with readily available ingredients) that was colorful and delicious.
A more unusual recipe was the Kimchi Mac and Sprouts (p. 80) which is a vegan version of baked mac ‘n cheese (the “cheese” consists of tofu, nutritional yeast and coconut milk) tossed with Brussel sprouts, mushrooms and kimchi. Even without the shitake powder and smoky apple pickles (which I couldn’t be bothered to add), this is a unique and tasty dish for the adventurous palate. Oh, and it makes an enormous amount!
Another great twist on an omnivore classic is the Devilled Potatoes (p. 158) which turns small red potatoes into a mouthwatering doppelganger for devilled eggs. Essential to this recipe is an ingredient called kala namak (or black salt) which adds the distinctive sulphuric funk and flavor of real eggs. If you don’t have access to a store that sells it, you can easily purchase a packet on Amazon.
The Party Size Jackfruit Tacos (p. 192) were super authentic and, just to give the jackfruit a bit of a chewier meat-like texture, I dried them out on a cookie sheet in a 425 degree oven for 10 minutes after sautéing them per the instructions. Even my husband loved them. They were really off the hook.
The only fail for me was the Garlicky White Bean Hummus (p. 195) which is kind of a standard hummus recipe except that it calls for three cloves of raw garlic. Man, they aren’t kidding when they say “Garlicky!” It was just way too much. I think it was still on my breath well into the next day. If you don’t want something that intense, I’d suggest cutting it down to one clove.
Only a few caveats, as expected with a book that has so many contributors, there’s a bit of repetition in the recipe selections. There are quite a few different versions of hummus, tacos and meatless meat loaves, but each one has its own unique spin. And the index is a bit incomprehensible. When I attempted to find the Devilled Potatoes recipe, they were no listings under "Potato" at all. Plus, I would’ve preferred fewer breakfasts and desserts in favor of real meals and savory foods, since I probably won’t get much use out of those two [rather large] sections of the book, but with 600 recipes in toto, it’s hard to complain. Also, if you don’t have an Instant Pot (I don’t), Slow Cooker or Air Fryer, you’ll probably have to skip over the 16 recipes in that chapter entirely. Lastly, there aren't photographs for all the recipes and at least one of the recipes that was supposed to have a photo included in the insert section, did not.
Overall, I really adore this book and know it will see a lot of use in my kitchen in the years ahead. Highly recommended for dedicated vegans.
November 21, 2018
I know that I will be using this cookbook a lot. The recipes sound so amazing. There is chocolate lava cake recipe. And Instant Pot Rainbow Panzanella Salad recipe and black bean brownies recipe. I mean, this book is so full of amazing recipes, you can use just this book to make a different dish every day through the whole year! All the resources in one place. There are dishes perfect for every day cooking and for holidays through the year.
It doesn’t matter what are your cooking skills. It doesn’t even matter if you are full vegan or just looking for more healthy, plant based recipes. Everybody can find the perfect recipe inside this Cookbook. And I am sure, if you call yourself Vegan veteran, you will still find inspiration and great recipes to expend your cooking menu. Choose the recipe and impress your guests!
I would like if every recipe was accompanied by photo, but with so many recipes, I understand it may be hard task. There are inserts with photos though, but not too many. Images are pretty though. They make you really hungry.
Also recipe tells if you are about to make a gluten free version or soy version. But sometimes there is no references. Also it is important to read the whole recipe, so you know not only what ingredients you will need, but also what tools will be necessary to make the dish.
This Vegan Cookbook is excellent idea for a gift. But to be honest, I think every Vegan should have it on their shelf. So get one copy for yourself and one for a friend. Because as the title says, it is “The Must-Have Resource for Plant-Based Eaters.”
(The review also appeared on my vegan blog www.vegan-gf-heaven.net )
It doesn’t matter what are your cooking skills. It doesn’t even matter if you are full vegan or just looking for more healthy, plant based recipes. Everybody can find the perfect recipe inside this Cookbook. And I am sure, if you call yourself Vegan veteran, you will still find inspiration and great recipes to expend your cooking menu. Choose the recipe and impress your guests!
I would like if every recipe was accompanied by photo, but with so many recipes, I understand it may be hard task. There are inserts with photos though, but not too many. Images are pretty though. They make you really hungry.
Also recipe tells if you are about to make a gluten free version or soy version. But sometimes there is no references. Also it is important to read the whole recipe, so you know not only what ingredients you will need, but also what tools will be necessary to make the dish.
This Vegan Cookbook is excellent idea for a gift. But to be honest, I think every Vegan should have it on their shelf. So get one copy for yourself and one for a friend. Because as the title says, it is “The Must-Have Resource for Plant-Based Eaters.”
(The review also appeared on my vegan blog www.vegan-gf-heaven.net )
May 11, 2019
I'm sure this is a good cookbook but frankly, it's just wildly unorganized and difficult to access.
I also find that there is an emphasis on overly sweet recipes which border on vegan style junk food - too much reliance on oils and sugar. I find most of these recipes, while certainly tasty, are generally not healthy.
I also find that there is an emphasis on overly sweet recipes which border on vegan style junk food - too much reliance on oils and sugar. I find most of these recipes, while certainly tasty, are generally not healthy.
October 10, 2022
Lots of good recipes, but I hate that the photos are only included in sections and have no rhyme or reason in their order. It ended up in a bunch of flipping back and forth for me.
Displaying 1 - 5 of 5 reviews