The Complete Plant Based Cookbook
Plant-based recipes the whole family will love.
The Complete Plant-Based Cookbook is your one-stop guide to preparing delicious plant-based meals. Featuring 570+ plant-based recipes made with vegetables, grains, beans, legumes, plant-based dairy, and plant-based meat products, this cookbook offers delicious meals for vegans, vegetarians, and omnivores alike. Enjoy plant-based brunch recipes such as our Tofu Scramble with Bell Pepper, Shallot, and Basil and our Sautéed Grape and Almond Butter Toast; or change up your plant-based dinner rotation with our Almost Hands-Free Mushroom Risotto, Vegetable Paella, and Fideos with Chickpeas. You’ll find plenty of plant-based dessert recipes too, such as Roasted Pears with Dried Apricots and Pistachios, No-Bake Cherry-Almond Crisp, and Strawberry Shortcakes with Coconut Whipped Cream.
Recipe variations give you the freedom to use regular dairy products and eggs where you choose and helpful sidebars give you tips, tricks, and insights into the recipes. You’ll find in-depth information on plant-based meat and plant-based dairy products (we even share our top-rated products that worked best in the recipes). Whether you’re following a plant-based diet due to moral, environmental, or dietary reasons (or if you’re a casual vegan), this cookbook has the recipes and resources you need to prepare delicious, satisfying, and nutritious plant-based meals with confidence.
Green Shakshuka
For our vegan version of this Tunisian-inspired dish, we used Swiss chard, baby spinach, and onion to create an aromatic base and turned to garlic and coriander to flavor the vegetables. Traditional versions call for cumin and paprika, but we didn’t want to mask the earthy flavor of the greens. Once the vegetable mixture was prepared, we added the vegetable broth, peas, and a bit of lime juice to the pot.
Pan-Seared Tempeh Steaks with Chimichurri Sauce
Tempeh is made from fermented soy and is chock-full of essential vitamins, protein, and fiber. We marinated the tempeh slices in a mixture of red wine vinegar, water, and spices for an hour to give the slabs enough time to absorb the flavors. You can also marinate the slices for up to 24 hours. To achieve a crisp, golden crust, we patted the tempeh slabs dry with paper towels before cooking them. We finished the dish by drizzling the tempeh with our Chimichurri Sauce made with a lively blend of herbs and spices.
Tofu Frittata with Mushrooms
To recreate this classic brunch dish as a vegan recipe, we turned to firm tofu to mimic the texture of eggs. By adding chickpea flour to the tofu mixture we were able to add heft and structure to the dish. We sautéed the mushrooms with garlic, thyme, and shallots to build flavor.
Spaghetti and Meatless Meatballs
We used vegan protein crumbles and cremini mushrooms to make our meatballs. Vegan protein crumbles, also known as texturized vegetable protein, are a neutral soy protein product. To bind the crumbles and mushrooms together we used panko bread crumbs, aquafaba (the leftover juice from canned chickpeas), and eggplant for added flavor.
Details
Recipes: 573
Format: Hardcover
Pages: 456
Item Number: CQ33
Item Weight: 2.46 pounds
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Your guidebook to the plant-based cooking universe.
The Plant-Based Kitchen
Learn how to assemble a plant-powered pantry with flavor-enhancing ingredients such as miso, tomatoes, dried mushrooms, fermented beans, and more. Use our quick reference chart that summarizes the most protein-dense foods to create dishes that meet your nutritional needs.
Vegetable Science and Flavor Booster Sidebars
Recipes are accompanied by spotlights to teach you about the science behind plant-based ingredients. We reveal how we were able to harness scientific principles to perfect the recipes.
Building-Block Recipes
Get the recipes you need to prepare homemade versions of plant-based recipe staples such as vegetable broth, vegan pesto, rice milk, cashew ricotta, vegan parmesan substitute, and more.
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