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The Complete Plant-Based Cookbook: 500 Inspired, Flexible Recipes for Eating Well Without Meat
2021 IACP Award Winner in the Health & Nutrition Category
Make any recipe vegan or vegetarian to suit your preference
Plant-based cooking means different things to different people. We all come to plant-based eating with different goals in mind. ATK's diverse, modern guide offers foolproof recipes for every occasion that you can tailor to suit your own needs, choosing whether to make any dish vegan or vegetarian. From building a plant-centric plate to cooking with plant-based meat and dairy, you'll find everything you need here to create varied, satisfying meals.
The 500-plus recipes are vegan but flexible. You can choose whether to make the Rancheros with Avocado with tofu or eggs, the Farro Salad with Cucumber, Yogurt, and Mint with plant-based or dairy yogurt, the Vegetable Fried Rice with Broccoli and Shiitake Mushrooms with or without eggs, and the No-Bake Cherry-Almond Crisp using coconut oil or butter.
ATK's plant-based eating strategy is easy, budget-friendly, and inclusive--cuisines around the world are rich with boldly flavored, naturally vegan dishes. Drawing inspiration from them, these recipes showcase produce, beans and grains, and vegan (and vegetarian) protein sources.
The Complete Plant-Based Cookbook is packed with ingenious tips for cooking with plant-forward ingredients and also showcases ATK's practical techniques. Rethink how you use vegetables (blend leeks into a silky pasta sauce, use beets to transform a burger from the "vegan option" into the best option); discover how to boost umami flavor using tomato paste, dried mushrooms, and miso; and more. A thorough opening section delves into the details of modern plant-based eating, addressing shopping and storage strategies, the plethora of plant-based meat and dairy options, and how to meet nutritional needs.
Make any recipe vegan or vegetarian to suit your preference
Plant-based cooking means different things to different people. We all come to plant-based eating with different goals in mind. ATK's diverse, modern guide offers foolproof recipes for every occasion that you can tailor to suit your own needs, choosing whether to make any dish vegan or vegetarian. From building a plant-centric plate to cooking with plant-based meat and dairy, you'll find everything you need here to create varied, satisfying meals.
The 500-plus recipes are vegan but flexible. You can choose whether to make the Rancheros with Avocado with tofu or eggs, the Farro Salad with Cucumber, Yogurt, and Mint with plant-based or dairy yogurt, the Vegetable Fried Rice with Broccoli and Shiitake Mushrooms with or without eggs, and the No-Bake Cherry-Almond Crisp using coconut oil or butter.
ATK's plant-based eating strategy is easy, budget-friendly, and inclusive--cuisines around the world are rich with boldly flavored, naturally vegan dishes. Drawing inspiration from them, these recipes showcase produce, beans and grains, and vegan (and vegetarian) protein sources.
The Complete Plant-Based Cookbook is packed with ingenious tips for cooking with plant-forward ingredients and also showcases ATK's practical techniques. Rethink how you use vegetables (blend leeks into a silky pasta sauce, use beets to transform a burger from the "vegan option" into the best option); discover how to boost umami flavor using tomato paste, dried mushrooms, and miso; and more. A thorough opening section delves into the details of modern plant-based eating, addressing shopping and storage strategies, the plethora of plant-based meat and dairy options, and how to meet nutritional needs.
457 pages, Kindle Edition
First published December 1, 2020
727 people are currently reading
599 people want to read
About the author
America's Test Kitchen
256 books618 followersAmerica'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/.
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/.
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Displaying 1 - 30 of 43 reviews
April 14, 2021
Absolutely loved this book. Some of the recipes can be quite expensive if you can't think up another way to use the leftover ingredients, but it was super fun cooking my way through this book. Absolutely everything in the book is vegan first with recommended brands and products to stock in your vegan/plant-based kitchen. However many of the recipes have non-vegan options. Didn't bother me any as the original recipes were always vegan, it was just variations listed at the end that allowed for eggs or cheese etc.
Highly recommend this book to anyone who loves cooking, from vegans to meat eaters! Extremely reliable recipes and large variety of cuisines to choose from. Many of these have made their way into my weekly recipe cycles. So happy with this purchase. My one complaint is that I wish the physical book was but sturdier. Even after carefully breaking it in, after a couple months of heavy daily use, the back cover is about ready to rip off, but it won't stop me from using it!
Highly recommend this book to anyone who loves cooking, from vegans to meat eaters! Extremely reliable recipes and large variety of cuisines to choose from. Many of these have made their way into my weekly recipe cycles. So happy with this purchase. My one complaint is that I wish the physical book was but sturdier. Even after carefully breaking it in, after a couple months of heavy daily use, the back cover is about ready to rip off, but it won't stop me from using it!
January 26, 2022
I love this cookbook! I borrowed a copy from the library, but it’s definitely on my “to buy” list. It was my first experience with America’s Test Kitchen, and I’m excited to see what other cookbooks they have. I read through the book and wrote down lots of recipes that sounded good; so far I’ve made 7 or 8, and they have all been great.
The recipes themselves are easy to understand, there’s a good amount of pictures, nutritional info can be found in the back, along with an index of all the gluten free recipes. It also includes helpful info pages such as different types of chiles, how to cook different types of rice, ideas for salad toppers, etc. I think there’s something for everyone in this book, from beginners to more experienced cooks. Highly recommend.
The recipes themselves are easy to understand, there’s a good amount of pictures, nutritional info can be found in the back, along with an index of all the gluten free recipes. It also includes helpful info pages such as different types of chiles, how to cook different types of rice, ideas for salad toppers, etc. I think there’s something for everyone in this book, from beginners to more experienced cooks. Highly recommend.
March 15, 2021
I own some of ATK's other cookbooks, so some of this is just a repeat. Plus, when I first went vegan the term meant obviously no meat, no dairy, etc. but you could still eat unhealthily. So all of us healthy eating vegans started saying plant-based. Which technically meant vegan, but implied a healthier approach. So I was dismayed to see that some recipes in this cookbook include butter, milk, eggs, etc. Unless the term plant-based has been co-opted, then I think America's Test Kitchen has made a boo boo by including non-vegan ingredients. Anyway, I was disappointed in that.
December 11, 2025
I'm not vegan. I'm not even vegetarian, but I am looking for ways to put more plant-based meals on the table for a number of reasons: eating less meat is healthier; finding ethical/sustainable meat isn't always easy, even in the US midwest; plant-based diets are better for the planet; and finally, meat (even mass-produced meat from the grocery store) has become too expensive to use often.
I've said before that I prefer cookbooks written by individuals or small collectives, but America's Test Kitchen is rapidly becoming the exception to this rule. Since some draconian post-op restrictions prevent me from cooking for a few weeks, I'm doing what any reasonable person would do and reading cookbooks. Having read two from ATK in the last week, I am really pleased with the clear instructions, explanations of how the recipes work, and nice pictures.
This book does a good job of making an unfamiliar approach to cooking feel accessible. I've been daunted in the past by my ignorance of some ingredients and how to use them. ATK explains the origins, qualities, and uses of ingredients that may not be commonly seen by those of us living outside metropolitan areas. I'm much more comfortable trying out new flavors when I understand what to expect and how not to screw up the recipe.
As for the recipes, there are a ton! This is a huge book. The variety is wonderful. There are lots of dishes from all over the world, as well as several adaptations of common US dishes, so the balance between adventure and comfort is good. I've already bookmarked several to try as soon as I'm allowed back in the kitchen.
I've said before that I prefer cookbooks written by individuals or small collectives, but America's Test Kitchen is rapidly becoming the exception to this rule. Since some draconian post-op restrictions prevent me from cooking for a few weeks, I'm doing what any reasonable person would do and reading cookbooks. Having read two from ATK in the last week, I am really pleased with the clear instructions, explanations of how the recipes work, and nice pictures.
This book does a good job of making an unfamiliar approach to cooking feel accessible. I've been daunted in the past by my ignorance of some ingredients and how to use them. ATK explains the origins, qualities, and uses of ingredients that may not be commonly seen by those of us living outside metropolitan areas. I'm much more comfortable trying out new flavors when I understand what to expect and how not to screw up the recipe.
As for the recipes, there are a ton! This is a huge book. The variety is wonderful. There are lots of dishes from all over the world, as well as several adaptations of common US dishes, so the balance between adventure and comfort is good. I've already bookmarked several to try as soon as I'm allowed back in the kitchen.
August 12, 2022
An absolutely phenomenal all-around vegan cookbook. It’s super comprehensive, and all of the recipes I’ve tried have been great. (Highly recommend the tomato pie!)
May 8, 2023
Every now and then I come up with crazy ideas like hopping onto 'meatless' Thursdays bandwagon, so I decided to grab some recipe books...and immediately wondered what I was doing. I am not ashamed to say, I am on omnivore and the idea of not having meat with my dinner is kind of sad. Any other meal, sure! Dinner, no. But we are going to try it! And hopefully some of these recipes I snagged out of the book reheat well, cause I have a feeling what I do cook is going to end up as my lunch the next day too. The man of the house is less than enthusiastic about green things...
HOWEVER, the good news of this odd experiment is I helped a friend, who cannot ingest anything diary due to a diagnosed illness, find a couple of recipes to try... to help her cope with the sudden lack of cheese and yogurt now in her life. So if you miss ricotta, or cheese sauce, or whatever, maybe check out this book because in the first bit they have a few recipes for dairy alternative items. I am still waiting for word if the recipes are any good.
That said, I'm just going to get this out of the way. I did not like the page lay out. I found the amount of information jammed into the two columns of each page hard to read and keep track of. I would be trying to read one recipe and my brain "ooo! look at that other recipe!!!" and then I would have to go back and try again. There is something to be said for having one recipe per page, with a picture. Or even one recipe per column (two columns per page) with picture, if space allows. My poor, little, excited brain really struggled to keep its focus when 3 recipes were jammed onto one page and there are two pages in my field of view. Pictures where used sparingly, considering the amount of recipes they crammed, and I mean crammed, into this book.
That said, my next thing is, I know the vegans are attempting to take over Plant-Based as a term for 'healthy vegan' but lets remember the definition of "Base".
Base - have as the foundation for (something); use as a point from which (something) can develop. Or the lowest part or edge of something, especially the part on which it rests or is supported
Meaning, having a recipe that has egg or butter, or milk or whatever is still plant based. Technically. As someone who was looking for more vegetarian options rather than vegan, this book provided! And really, if you want it vegan, there is all those vegan cheeses, yogurt, butter, milk, etc in the front of the book you can slam in there if you want an alternative to the vegetarian alternative. I may not love cheese, but you need something in there to slow the stomach's processing of vegetables. Does anyone else find themselves hungry again 2 hours after eating a vegan salad for lunch?
As for recipes; I'm going to admit that my meat loving brain mostly picked out the recipes that a) I actually want to eat, b) but only if they would make a great side to some sort of meat, and c) primarily would be good for dinner. I didn't find anything overly inspiring about the book, other than it re-enforced my idea that a vegetarian tomato sauce for spaghetti is a good idea for Meatless Thursday. But I am also already saddled with the knowledge that minced mushrooms are a poor substitute for ground beef. lol And where I live, the extremely limited options for meatless meat are ridiculously expensive so plopping that in there to try is not an option with the current craziness of inflation...and I am mostly far too lazy to make my own. Not ashamed to admit that with work in full swing, there are only so many hours in a day left for non-work activities and spending more than 1 of them in the kitchen on dinner is unappealing.
So, if you can handle the lay out, you might find a recipe or two, or more, to give a go. I admit I sort of starting flipping through after awhile until I found something with an interesting title, just to try and focus the focus only when needed, if you know what I mean....SQUIRREL!!!!
Also, this book is vegetarian, not vegan. But you can make most of the vegetarian recipes vegan by using vegan alternative products so...it's a plant based book. lol
HOWEVER, the good news of this odd experiment is I helped a friend, who cannot ingest anything diary due to a diagnosed illness, find a couple of recipes to try... to help her cope with the sudden lack of cheese and yogurt now in her life. So if you miss ricotta, or cheese sauce, or whatever, maybe check out this book because in the first bit they have a few recipes for dairy alternative items. I am still waiting for word if the recipes are any good.
That said, I'm just going to get this out of the way. I did not like the page lay out. I found the amount of information jammed into the two columns of each page hard to read and keep track of. I would be trying to read one recipe and my brain "ooo! look at that other recipe!!!" and then I would have to go back and try again. There is something to be said for having one recipe per page, with a picture. Or even one recipe per column (two columns per page) with picture, if space allows. My poor, little, excited brain really struggled to keep its focus when 3 recipes were jammed onto one page and there are two pages in my field of view. Pictures where used sparingly, considering the amount of recipes they crammed, and I mean crammed, into this book.
That said, my next thing is, I know the vegans are attempting to take over Plant-Based as a term for 'healthy vegan' but lets remember the definition of "Base".
Base - have as the foundation for (something); use as a point from which (something) can develop. Or the lowest part or edge of something, especially the part on which it rests or is supported
Meaning, having a recipe that has egg or butter, or milk or whatever is still plant based. Technically. As someone who was looking for more vegetarian options rather than vegan, this book provided! And really, if you want it vegan, there is all those vegan cheeses, yogurt, butter, milk, etc in the front of the book you can slam in there if you want an alternative to the vegetarian alternative. I may not love cheese, but you need something in there to slow the stomach's processing of vegetables. Does anyone else find themselves hungry again 2 hours after eating a vegan salad for lunch?
As for recipes; I'm going to admit that my meat loving brain mostly picked out the recipes that a) I actually want to eat, b) but only if they would make a great side to some sort of meat, and c) primarily would be good for dinner. I didn't find anything overly inspiring about the book, other than it re-enforced my idea that a vegetarian tomato sauce for spaghetti is a good idea for Meatless Thursday. But I am also already saddled with the knowledge that minced mushrooms are a poor substitute for ground beef. lol And where I live, the extremely limited options for meatless meat are ridiculously expensive so plopping that in there to try is not an option with the current craziness of inflation...and I am mostly far too lazy to make my own. Not ashamed to admit that with work in full swing, there are only so many hours in a day left for non-work activities and spending more than 1 of them in the kitchen on dinner is unappealing.
So, if you can handle the lay out, you might find a recipe or two, or more, to give a go. I admit I sort of starting flipping through after awhile until I found something with an interesting title, just to try and focus the focus only when needed, if you know what I mean....SQUIRREL!!!!
Also, this book is vegetarian, not vegan. But you can make most of the vegetarian recipes vegan by using vegan alternative products so...it's a plant based book. lol
October 14, 2023
An incredible vegan-friendly cookbook for beginners and long-time plant-based eaters alike (not exclusively vegan recipes but easily adapted or omitted animal ingredients). Tons of recipes. A few photos to show how appealing the dishes are.
Lots of incredibly nutritious choices, with some fast food options sprinkled in. Really unlike any other cookbook.
Recipes are diverse in origin, with simple, easy-to-source ingredients that will make these meals accessible for most people. Most recipes are good staples, and the ingredients are very telling of how delicious they are when cooked. Would recommend for anyone.
Lots of incredibly nutritious choices, with some fast food options sprinkled in. Really unlike any other cookbook.
Recipes are diverse in origin, with simple, easy-to-source ingredients that will make these meals accessible for most people. Most recipes are good staples, and the ingredients are very telling of how delicious they are when cooked. Would recommend for anyone.
December 3, 2021
This book is absolutely fantastic! I give it as a gift to all my friends and family that are vegan or plant based. My husband is a huge meat and potatoes guy, and he devours everything I make from this book without complaint. I make at least 2 recipes from this book a week as they incorporate ingredients I've never used before in wonderful textures and flavors. Even if you're not plant based or vegan, this book will add more interest to your weekly menu. My husband has lost almost 20 pounds eating plant based and I credit the recipes here for his success.
June 18, 2022
Favorite cookbook! I received it for Christmas and almost exclusively use this when cooking meals at home. The mujaddarra, lasagna, sweet potato/poblano/back bean tacos, and the vegan smash burgers are a few of our go tos! There’s also a recipe for quick pickled sweet and spicy onions that I pretty much always keep on hand because they’re such a great addition to so many meals.
September 17, 2022
Pretty decent info for people going plant-based or reducing meat. Pretty simple recipes. I’m a picky eater, so I’m not sure there’s enough recipes in here for me, but others should find it helpful. The “why the recipe works” sections gave good info on the recipe in general. Wish there were some more pictures, but what’s here is nice.
December 31, 2023
4.5*
I love how this book is laid out. It's super informative. Some of the recipes will create a ton of dirty dishes though. I think they could be more efficient with how the recipes are written in regards to that. Really enjoyed the lasagna, the kale Caesar, and spicy peanut rice noodle bowl (this one was dish heavy).
I love how this book is laid out. It's super informative. Some of the recipes will create a ton of dirty dishes though. I think they could be more efficient with how the recipes are written in regards to that. Really enjoyed the lasagna, the kale Caesar, and spicy peanut rice noodle bowl (this one was dish heavy).
March 16, 2021
Another beautiful cookbook from America's Test Kitchen. 400+ pages of nothing but vegetarian recipes along with really nice pictures. Several cooking tips along the way too. These people really know how to put a cookbook together.
May 5, 2021
Great starter cookbook for those looking into eating more plant-based meals. Excited to try the Hash Brown Omelet with Kimchi, the Roasted Poblano and White Bean Chili, and the Meaty Loaded Nacho Dip recipes.
This entire review has been hidden because of spoilers.
June 15, 2021
The test kitchen rarely disappoints and this is one of their best. The book really covers the waterfront with sauces, sides, mains, snacks etc...all plant based. It also has handy overviews of things like plant based proteins, chilis, oils etc. recommended.
November 2, 2021
A lot of useful information to get on the plant-based bandwagon, but I would have liked to seen more pictures and also more recipes that call for usual ingredients around the house and not fancier ones.
November 3, 2023
I guess I was looking for more stew like bean recipes with additional vegan protein choices added. There was a LOT of Cauliflower in this book. While I normally adore ATK Cookbooks, this one missed the mark for me.
May 20, 2024
Great addition to your cooking library. Not only full of healthy recipes for you but also an invaluable resource if you need to entertain a vegan or vegetarian for breakfast, lunch, or dinner. Highly recommended.
January 18, 2021
There's some good information, but not as many recipes that I'll use as I'd hoped.
March 15, 2021
Just wish there were more photos
May 12, 2021
Nice. But if you have a nightshade allergy you really have to pick through to find what you need or can adjust.
June 5, 2021
Hooray! A great vegetarian collection without all dairy! Helpful for our household.
October 19, 2021
If I could fit another cookbook in my house, this would be on my short list.
December 20, 2021
I had this on my list, and now it’s in my cart. Most of the time I’m not very crazy about test kitchens set up, but this had so many great recipe ideas, I need this!
June 4, 2022
Interesting, debating whether there are enough recipes I would make to justify purchasing the book.
June 6, 2022
Before you search Pinterest consult this book for recipes and a basic understanding of how to build you plant based meals. It would have saved me so much time. I cannot recommend this book enough.
June 20, 2022
So many recipes I would want to make if ingredients weren’t so expensive, so many recipes didn’t require a blender, or if it wasn’t 100° outside to run the oven.
January 2, 2023
Lots of great recipes that I can't wait to try!
March 29, 2023
I didn’t like the look of this book inside. It felt messy and unorganized and too much on one page. I didn’t even want to finish looking through it
April 7, 2023
I took so many screenshots of recipes from the ebook I borrowed from the library, I ended up buying it on ebay, lol. Looking forward to trying the recipes!
July 5, 2023
Excellent for beginners.
Displaying 1 - 30 of 43 reviews