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Supermarket Vegan: 225 Meat-Free, Egg-Free, Dairy-Free Recipes for Real People in the Real World: 225 Meat-Free, Egg-Free, Dairy-Free Recipes for Real People in the Real World: A Cookbook
An all-new collection of delicious, simple vegan dishes using easy- to-find, readily available ingredients-going vegan has never been easier. The author of The Mediterranean Vegan Kitchen shows readers how to use readily-available ingredients to create healthy, delicious, simple, low-cost, and elegant family vegan meals, More than 225 meat-free, egg-free, dairy-free recipes for appetizers, soups, salads, main courses, side dishes, beverages and desserts No expensive and suspect meat, egg, or dairy "substitutes" Helpful preparation tips Comprehensive nutritional analysis of every recipe
176 pages, Kindle Edition
First published December 18, 2009
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Displaying 1 - 30 of 38 reviews
April 24, 2026
(also see the website jessica in the kitchen)
This. This the book I've been wanting. I'm not even vegetarian but I'm trying to be. But, yes, all I have access to is a normal supermarket, so most fancy vegan/vegetarian books aren't for me, what with exotic ingredients etc.
These, otoh, are plant-forward recipes that *all* of us should be exploring. No silly meat, milk, egg, or cheese substitutes. Plenty of protein from beans or nuts or tofu (again, TVP is overlooked and it's a shame because it's so easy to use, and so economical, not perishable, and not hard to find).
And these recipes look delicious, and the instructions are easy to understand. I wish there were some pictures but most are easy enough to visualize sufficiently. I need to buy my own copy.
---
ok done
The desserts look ok, but unnecessary.
I have already ordered my own copy.
Re' the reviewers who rated it low, if you look at why, you see they don't have enough experience to choose and/or adapt recipes to their own tastes. I plan to loosely follow a lot of recipes in the book, for example (as it suggests) substituting my favorite dried cooked beans for canned, and fresh or frozen veggies for canned, and adding more garlic, herbs, and spices. That's how an experienced cook does it. There are *lots* of choices (and variations) here, and lots of flexibility built in to them.
The ones I've marked to try first are:
43 Greek style Black Eyed pea salad with scallions and dill.
77 baked beans and macaroni casserole with crunchy fried onions.
87 Pronto Pasta with Pepperoncini.
97 brown rice and lentils.
99 Southwestern style Black Eyed peas and collard greens with rice.
103 Cajun style rice and corn with kidney beans.
110 Mixed Asian vegetables with peanut sauce over rice.
123 lemon walnut green beans.
132 Zucchini and fresh corn with tomatoes.
Five stars because I recommend it to everybody who wants to eat more veggies (not because it's perfect - but it is nearly so as far as I can tell).
This. This the book I've been wanting. I'm not even vegetarian but I'm trying to be. But, yes, all I have access to is a normal supermarket, so most fancy vegan/vegetarian books aren't for me, what with exotic ingredients etc.
These, otoh, are plant-forward recipes that *all* of us should be exploring. No silly meat, milk, egg, or cheese substitutes. Plenty of protein from beans or nuts or tofu (again, TVP is overlooked and it's a shame because it's so easy to use, and so economical, not perishable, and not hard to find).
And these recipes look delicious, and the instructions are easy to understand. I wish there were some pictures but most are easy enough to visualize sufficiently. I need to buy my own copy.
---
ok done
The desserts look ok, but unnecessary.
I have already ordered my own copy.
Re' the reviewers who rated it low, if you look at why, you see they don't have enough experience to choose and/or adapt recipes to their own tastes. I plan to loosely follow a lot of recipes in the book, for example (as it suggests) substituting my favorite dried cooked beans for canned, and fresh or frozen veggies for canned, and adding more garlic, herbs, and spices. That's how an experienced cook does it. There are *lots* of choices (and variations) here, and lots of flexibility built in to them.
The ones I've marked to try first are:
43 Greek style Black Eyed pea salad with scallions and dill.
77 baked beans and macaroni casserole with crunchy fried onions.
87 Pronto Pasta with Pepperoncini.
97 brown rice and lentils.
99 Southwestern style Black Eyed peas and collard greens with rice.
103 Cajun style rice and corn with kidney beans.
110 Mixed Asian vegetables with peanut sauce over rice.
123 lemon walnut green beans.
132 Zucchini and fresh corn with tomatoes.
Five stars because I recommend it to everybody who wants to eat more veggies (not because it's perfect - but it is nearly so as far as I can tell).
March 20, 2010
let me talk about this book for a minute and how much i appreciate it. i am not vegan, but do try to eat very little animal products, and it is easy to do. i have read/perused a lot of vegan and vegetarian cookbooks in my time and the things i hate about most of them are --
1) meat analogs. NO.
2) talking about veganism as if it is this crazy, wacky thing that is so awesome, but so hard to do
this book just... does it. it uses naturally vegan, common ingredients to make simple and delicious foods. the whole point of it is that it takes no extra effort or money to buy and eat vegan at the supermarket, and it really is true. i love that.
HOWEVER, i think a lot of the recipes do use a lot of canned items when fresh would work just as well or better. like canned grapefruit? buy a grapefruit! those substitutions are, of course, pretty easy to make though.
other things
1) there are not pictures. i know a lot of people really care about this, but i do not and never have
2) nutritional information is included, which is actually pretty interesting for a vegan cookbook, i think. this is also something i do not really require or care about, but veganism is never presented as A DIET, and the nutrition information just feels like a helpful FYI.
1) meat analogs. NO.
2) talking about veganism as if it is this crazy, wacky thing that is so awesome, but so hard to do
this book just... does it. it uses naturally vegan, common ingredients to make simple and delicious foods. the whole point of it is that it takes no extra effort or money to buy and eat vegan at the supermarket, and it really is true. i love that.
HOWEVER, i think a lot of the recipes do use a lot of canned items when fresh would work just as well or better. like canned grapefruit? buy a grapefruit! those substitutions are, of course, pretty easy to make though.
other things
1) there are not pictures. i know a lot of people really care about this, but i do not and never have
2) nutritional information is included, which is actually pretty interesting for a vegan cookbook, i think. this is also something i do not really require or care about, but veganism is never presented as A DIET, and the nutrition information just feels like a helpful FYI.
April 4, 2010
This cookbook was easy to use and the recipes didn't need any fancy ingredients
October 12, 2010
Update #2: I made the Easy "Cream" of Asparagus soup a couple weeks ago & was not impressed. I interpreted "light coconut milk" to perhaps allow for a substitution of coconut milk "beverage" (as opposed to the canned version), so maybe that was part of the problem. But I could definitely taste the can-ness of the asparagus (canned asparagus plus its liquid *was* called for in the recipe), and it just wasn't that tasty. I think I'm done cooking my way through the soup section, and although everything sounded great, and the concept of the book is aces, I'm not so sure. I still have the main part of the cookbook to work through, but I'll have to try some other time, because the library has alerted me that I cannot renew the book because it is on hold. I must have managed to convince at least one of you to try it out, eh?
Final verdict: 2 stars, which were solely earned by the 5-star Moroccan-style Gingered Carrot Soup with Orange, and balanced out by the plainness and disappointment of the other three recipes I tried.
Update: Today I made the French Canadian Cabbage and Navy Bean Soup with Escarole. Upon tasting (but not a whole bowl yet), I feel like it needs something...it's a bit plain. Some herb/spice, but I can't put my finger on it. Thyme, maybe? But as written, it is still a hearty, healthy soup, and easy enough to make. Recipe says to eat with whole grain baguettes, and I'd have to second that.
I also made the Roasted Red Pepper and Potato Soup with Cumin, and it's tasty, but I'd leave out about half the celery the recipe called for, because I'm not a fan of celery and I can taste it too strongly. The texture also isn't quite right, a little too thin, so I think I'd increase either the potatoes or carrots by a half cup or so. And next time I probably won't use canned potatoes, but a medium-large regular ol' potato instead.
***
I'm really excited about this book. Halfway through putting to-cook bookmarks the first section, I realized that if everything is as delicious as it sounds, I am going to have to buy my own copy.
The premise is a listing of vegan recipes that utilize ingredients you can buy in (most) supermarkets. I really love that premise. I am, of course, a fan of some "weird" vegan things like seitan, but I am also intimidated by costly, unfamiliar ingredients that may or may not be worth their health food store prices.
So, I've started with Moroccan-style Gingered Carrot Soup with Orange. Basically, it is onions, ginger, a bunch of carrots, with orange juice & veggie broth, blended. It is delicious in a surprising way: didn't expect it to be as creamy as it is! I should have known that blending root vegetables is good for that, but I was thinking it was only potatoes. Anyhow, that's my first-cooked recipe; more to come.
Final verdict: 2 stars, which were solely earned by the 5-star Moroccan-style Gingered Carrot Soup with Orange, and balanced out by the plainness and disappointment of the other three recipes I tried.
Update: Today I made the French Canadian Cabbage and Navy Bean Soup with Escarole. Upon tasting (but not a whole bowl yet), I feel like it needs something...it's a bit plain. Some herb/spice, but I can't put my finger on it. Thyme, maybe? But as written, it is still a hearty, healthy soup, and easy enough to make. Recipe says to eat with whole grain baguettes, and I'd have to second that.
I also made the Roasted Red Pepper and Potato Soup with Cumin, and it's tasty, but I'd leave out about half the celery the recipe called for, because I'm not a fan of celery and I can taste it too strongly. The texture also isn't quite right, a little too thin, so I think I'd increase either the potatoes or carrots by a half cup or so. And next time I probably won't use canned potatoes, but a medium-large regular ol' potato instead.
***
I'm really excited about this book. Halfway through putting to-cook bookmarks the first section, I realized that if everything is as delicious as it sounds, I am going to have to buy my own copy.
The premise is a listing of vegan recipes that utilize ingredients you can buy in (most) supermarkets. I really love that premise. I am, of course, a fan of some "weird" vegan things like seitan, but I am also intimidated by costly, unfamiliar ingredients that may or may not be worth their health food store prices.
So, I've started with Moroccan-style Gingered Carrot Soup with Orange. Basically, it is onions, ginger, a bunch of carrots, with orange juice & veggie broth, blended. It is delicious in a surprising way: didn't expect it to be as creamy as it is! I should have known that blending root vegetables is good for that, but I was thinking it was only potatoes. Anyhow, that's my first-cooked recipe; more to come.
June 14, 2021
While it's nice to learn a few substitutions, I tried a few of these recipes and only found one that was edible. Most went straight into the compost after a bite (or a few). Even the one that I ate to entirety wasn't something that I can say I liked. But I am an especially picky eater, so don't take my word for it.
June 6, 2011
Some hits and some misses, so far. The Curried Broccoli Soup was really nice. The Baked Beans and Macaroni Casserole was kind of meh, too sweet and the fried onion topping was... not good. (But it would be easy to fix, I think. The variety of baked beans I used was more sweet than the Heinz ones I usually get. And any kind of crunchy topping would a good replacement for the onions.) The Gnocchi with Roasted Red Pepper Sauce was nice, if a bit ugly.
I think Klein relies just a little too heavily on canned where it's not necessary - the canned asparagus in the asparagus soup, for instance, doesn't seem very necessary as you're already cutting some fresh... why not just use more fresh? - and some of the things she easily finds in her grocery stores aren't all that easily found in mine. She must live somewhere that southern foods are common - you can't buy canned black-eyed peas here or collard greens (fresh or canned), hominy and masa harina are also impossible to find up here.
Still, I really like the concept. Not having to go to specialty stores is a huge plus and because she only offers recipes that don't need meat or dairy replacements, you don't feel like the recipes would be good, if only you could add some cheese or whatever.
I think Klein relies just a little too heavily on canned where it's not necessary - the canned asparagus in the asparagus soup, for instance, doesn't seem very necessary as you're already cutting some fresh... why not just use more fresh? - and some of the things she easily finds in her grocery stores aren't all that easily found in mine. She must live somewhere that southern foods are common - you can't buy canned black-eyed peas here or collard greens (fresh or canned), hominy and masa harina are also impossible to find up here.
Still, I really like the concept. Not having to go to specialty stores is a huge plus and because she only offers recipes that don't need meat or dairy replacements, you don't feel like the recipes would be good, if only you could add some cheese or whatever.
September 19, 2011
Yes, I read cookbooks! The recipes look very tasty and mostly healthy. there are a few with white flour, white sugar, and vegetable shortening but we all need treats. I just made the Three-Bean Barley Chili. It made a lot. It was delicious!!! I didn't miss the meat at all. Next I'm going to try the stuffed zucchini and the Apple Almond Caramel Bake. Yum! These recipes will be great for weeknight and last minute meals; or when it is too cold to go out and shop for food. It's easy to be healthy and vegan/vegetarian when you plan, but what do you do when you are caught unprepared? This book will help. Almost everything from tonight's chili was in my pantry. I think this book will help keep me on track.
I also really like that there are no meat substitutes in the book. It also doesn't seem to be over the top with soy either. Both of these are big pluses for me.
I also really like that there are no meat substitutes in the book. It also doesn't seem to be over the top with soy either. Both of these are big pluses for me.
August 28, 2014
I'm giving this book 5 stars not because I think it's the best vegan cookbook ever, but because I think it's amazing for what it is - a cookbook that uses only simple ingredients that can be found in any grocery store. Everything I've made from this book has been easy to make and almost surprisingly delicious. I think this would be a great book for new vegans, people with limited time to cook, and well, anyone who doesn't want a lot of fuss but does want great-tasting food.
August 9, 2012
If anyone is thinking of trying veganism this book is a must. You can find all the ingredients in any supermarket. You don't have to search the ends of the earth to find any exotic spices etc. I've tried about 20 recipes and all were easy and tasty.
November 28, 2017
not every single recipe is a winner - but there is truth in the title. some of the recipes need a little something else. for example there is a delicious tostada avocado thing that needs like. a bean salad or something with it. no big deal. put on your big girl pants (or big boy) and do a little meal planning.
this is great for families especially. I have little ones - they're picky eaters. I'm not saying they'll eat what is in this book, because they're toddlers, but they SHOULD be able to (as in these recipes are not super foreign or spicy). but oftentimes they (the toddlers not the recipes) more than ably demonstrate that they are our biological replacements. they hasten this process via steps to ensure our early demise.
but I digress. this is a solid cookbook without ridiculous hard-to-find vegan ingredients. this is way too common in vegetarian or vegan cookbooks.
this is great for families especially. I have little ones - they're picky eaters. I'm not saying they'll eat what is in this book, because they're toddlers, but they SHOULD be able to (as in these recipes are not super foreign or spicy). but oftentimes they (the toddlers not the recipes) more than ably demonstrate that they are our biological replacements. they hasten this process via steps to ensure our early demise.
but I digress. this is a solid cookbook without ridiculous hard-to-find vegan ingredients. this is way too common in vegetarian or vegan cookbooks.
May 19, 2022
For such a small and unassuming book it contains a wealth of healthy vegan dishes. I'm not a vegan (am a vegetarian) but love good vegan food and this book was delightful with many creative and new (to me) recipes. Worthwhile.
December 13, 2018
lots of simple, easy recipes that i'm sure are helpful to folks who aren't into cooking, but want to keep things interesting.
Read
March 5, 2020A cookbook with absolutely zero pictures? Why are we still talking about this? Moving on.
June 28, 2020
It’s a good book for a beginner. It’s not pretty, but the recipes are easy to follow and easy to find ingredients.
I’m torn. Sometimes I love it. Then others I was let down. Overall it’s just meh.
I’m torn. Sometimes I love it. Then others I was let down. Overall it’s just meh.
March 3, 2021
Nice recipes, especially for beginning vegans, however, some things I cannot find in my local stores. Most, thankfully, I can!
September 25, 2024
The. Best.
April 27, 2026
I am not vegan but trying to eat healthier. So many great tasty recipes I want to make. Great book. So glad I bought it.
July 18, 2011
Reading the ebook on my Ipod Touch. Kind of a good idea--you can bookmark a recipe, easily bring up the ingredient list while at the grocery store, and buy the ingredients. Then you can set the reading device down near where you are cooking (making sure not to get it wet, of course).
I have read through most of the recipes and have actually made one, the white bean/sage dip in the appetizer section. It was excellent and all my friends loved it! I have bookmarked several recipes to try when I feel like cooking something new.
What's great about this book is that the recipes are supposed to be possible using fairly normal ingredients that you can get at a large supermarket like Harris Teeter. I haven't seen anything that I would have to go to a really specialized store for. Also, the foods are substantial and would make real, satisfying meals (unlike in some vegan cookbooks where the "entrees" are nothing but a vegetable and 15 different herbs/spices). Many recipes are interesting combinations of foods you may already eat. Most have basic cooking steps that would be possible for someone who doesn't know much about cooking. I was surprised about how fast and easy it was to make the white bean/sage dip appetizer and how good it was, so I look forward to trying more of the less complex recipes.
I have read through most of the recipes and have actually made one, the white bean/sage dip in the appetizer section. It was excellent and all my friends loved it! I have bookmarked several recipes to try when I feel like cooking something new.
What's great about this book is that the recipes are supposed to be possible using fairly normal ingredients that you can get at a large supermarket like Harris Teeter. I haven't seen anything that I would have to go to a really specialized store for. Also, the foods are substantial and would make real, satisfying meals (unlike in some vegan cookbooks where the "entrees" are nothing but a vegetable and 15 different herbs/spices). Many recipes are interesting combinations of foods you may already eat. Most have basic cooking steps that would be possible for someone who doesn't know much about cooking. I was surprised about how fast and easy it was to make the white bean/sage dip appetizer and how good it was, so I look forward to trying more of the less complex recipes.
June 30, 2010
Klein's approach to meat, dairy, and egg-free eating is a breath of fresh air and lives up to its attempts to be down-to-earth and realistic. With no lengthy passages on why one should eat a plant-based diet, no politics or soap boxes, she gets right to the heart of the matter: the food. After a brief introduction and a helpful glossary of food terms and ingredients, Klein takes us right into a comprehensive assortment of tasty-sounding recipes that can be prepared without special treks to the health foods store or that Whole Foods across town. The book is succinct and simple; there are no glossy photographs or lengthy descriptions trying to woo the reader. Just solid recipes that can be easily prepared from a healthy pantry's staples. It loses a couple of stars for being slightly repetitive (using many of the same ingredients over and over again), and a couple of the recipes I've tried are a bit "over flavored" as they're written. However, it's still a very welcome addition to my personal cookbook collection!
December 11, 2011
I like how the book is divided up into different sections and the recipes sound great! Based on other reviews I've read, the recipes are somewhat hit and miss but I'm particularly excited to try a few (especially the ones with hummus) and see what I can incorporate. One thing I find kind of weird in any veg book is that they list salads; is it hard to throw a bunch of veggies, maybe some nuts and a dressing together? Maybe it's just me, but I think listing unique ingredients as kind of a salad catch-all might be a better idea than listing 20 salads (this one with nuts, this one without, etc.).
January 6, 2011
So far, I have to sat that this is my favorite vegan cookbook. I say that because you can literally buy all the ingredients listed in every supermarket! That helps especially when pressed for time or like some other vegan cookbooks, ingredients can be difficult to find; like porcini mushrooms (which was called for in another vegan cookbook). This book stays used a lot in my home!
November 17, 2013
This cookbook is just exactly what I was searching for a low cost cookbook for eating plant based. I can almost always pull ingredients to make a wonderful meal from items I already have in my pantry and adding any fresh or frozen veggies I have on hand. What a lifesaver this cookbook has become for some quick scrumptious meals.
August 19, 2014
I am partial to Mexican food & this book had several yummy looking recipes without the meat or cheese that are so common & make Mexican food a challenge for Vegetarians/Vegans. I also liked that the recipes used regular foods--vegetables & legumes instead of fake this & fake that. I think this one is a keeper!
May 20, 2010
I've tried three recipes and really liked one. Another I will alter a little. The third one I will not make again. A couple of the grocery items are not as easy to find as the author claims. I had to go to AJ's for the ones not available in our grocery stores.
cooking
May 16, 2010So far:
Hawaiian-style Sweet and Sour Roasted Pineapple and Bell Peppers: I've already made this twice in the past week, since it was delicious and pineapples and bell peppers were both on sale. Served over a brown basmati rice/barley mix.
Hawaiian-style Sweet and Sour Roasted Pineapple and Bell Peppers: I've already made this twice in the past week, since it was delicious and pineapples and bell peppers were both on sale. Served over a brown basmati rice/barley mix.
June 9, 2012
When some of your family members become vegan, it can be intimidating at first to know where to shop, heck where to even start anything. Well, this is the best guide for a novice on how to shop "vegan". I enjoy eating vegan as often as possible, thanks to this gem amongst other motivators.
December 26, 2010
Since I'm not actually vegan, I was surprised by how many of the recipes in this book looked appealing. Now I just have to try some!
November 14, 2010
Excellent for families, quick and easy meals!
April 27, 2011
Lots of great recipes.
June 29, 2011
I need to just buy this one.
Displaying 1 - 30 of 38 reviews