"I wish I had better plant-based recipes." TA-DA!

570+ flavorful, flexible recipes for vegans, vegetarians & everyone else. Zucchini Bread, Double Smashie Burgers, Madras Okra Curry... [America's Test Kitchen] [View in a Web browser]( [The Complete Plant-Based Cookbook]( [Just Published! Save 43%. Cover price: $34.99. Your price: $19.99. ORDER NOW]( [570+ Foolproof, Flavorful, & Flexible Plant-Based Recipes]( Dear friend, I've been eating a "mostly plants" diet for 25+ years. I love vegetables, mushrooms, grains, and beans. They are delicious and endlessly variable. I've written four vegetarian cookbooks and am extremely passionate about my garden. So you can imagine that I'm excited about the test kitchen’s newest book, which is already in very heavy rotation in my kitchen. (Yes, another perk of my job is that I get access to recipes months before the books land in stores.) [The Complete Plant-Based Cookbook]( is a landmark title with 570+ foolproof recipes that are amazingly delicious and so good for you and our planet. All the recipes are vegan, but you’ll also enjoy the flexibility to make substitutions and to incorporate dairy-based products and eggs where you’d like, as with our tasty Tofu Rancheros with Avocado or our Green Shakshuka. We’ve made it easy for you to find more than 100 quick-cooking recipes throughout the book with our “fast” symbol noted on the recipe pages. And you’ll find plenty of hands-free recipes, too, tailored for your electric pressure-cooker or slow-cooker devices. No matter what your reasons are for following (or exploring) a plant-based diet, this guidebook provides inspiration for every meal. [Green Shakshuka. Zucchini Bread. Creamy Cashew Mac and Cheese.]( This impressive recipe collection provides everything you need to enjoy balanced and flavorful plant-based meals. Introductory resources include tips and tricks for storing ingredients, an in-depth look at plant-based dairy and meat products, and a list of must-have pantry items to boost flavor in your dishes (mushrooms, fermented black beans, seaweed, etc.). If you’re worried about how to assemble a plant-based meal, we’ve provided a list of our favorite recipe pairings and serving suggestions for inspiration. Throughout the recipes, you’ll also find informative sidebars packed with more information on the ingredients, the science behind the recipes, and step-by-step instructions for any needed techniques. With hundreds of recipes to choose from, you’re bound to discover a few new plant-based favorites. Are you hungry yet? [Jack Bishop’s Signature] Jack Bishop Chief Creative Officer P.S. If you love pasta as much as I do try our Cashew e Pepe e Funghi. 570+ plant-forward recipes for plant-loving cooks. [ORDER NOW]( [Special Offer: Add Foolproof Fish for just $15!]( [The plant-based recipes you've been waiting for.]( While developing the recipes for [The Complete Plant-Based Cookbook]( we came to appreciate vegetables, grains, beans, and legumes in a whole new way. We made surprising discoveries about ingredients we’ve always cooked with such as cashews (who knew that this mighty nut could be transformed into a smooth, velvety cream for pastas and cheesecake?) and unripened jackfruit (which shape-shifts to have a shredded pork- or chicken-like texture when cooked). Our exploration into the realm of plant-based dairy and plant-based meat options offered us the chance to taste test dozens of new products, leading us to new kitchen favorites and new avoid-if-you-can ingredients. You’ll find inventive recipe makeovers of popular meat- and dairy-based dishes such as our French Onion Soup and Loaded Meaty Nacho Dip. You won't believe how we were able to capture the satisfying, cheesy goodness of regular cheese using a simple combination of common ingredients. Beyond the recipe makeovers, you’ll more likely notice the recipes as being refreshingly modern and unique (equally worthy of comfort-food status) as shown with our Korean Barbecue Tempeh Wraps, Madras Okra Curry, and Tropical Fruit Pavlova. [Plant-based recipes we can all agree on.]( Double Smashie Burgers Meatless burger patties made with beans, vegetables, or tofu have been around for years, but the latest plant-based meats to hit the market are different. Their impressive ability to mimic the flavor, texture, color, and structure of regular beef, pork, and lamb meat is changing the way we all think about our beloved patties. For our Double Smashie Burgers (made with Impossible Burger), we found that by assembling thinner patties we could achieve the browned exterior we wanted without overcooking them (all the while cutting our total cook time significantly.) To get patties uniformly shaped and nice and thin we used a Dutch oven to smash them down before cooking. No burger is complete without toppings. We topped ours with our vegan Cheeze Sauce and Pickle Chips for extra flavor and crunch. [How to cook a perfect plant-based burger. Discovery: Plant-based patties change color at a different rate than beef patties while cooking. So: Check internal temperature instead of relying on visual cues to determine doneness.You’ll want to check sooner rather than later to prevent overcooking. ]( [Discovery: Medium-rare (125 degrees) yields mushy interiors. Well-done (160 degrees) yields bouncy, chewy texture. So: Cook patties to medium doneness: 130-135 degrees. Discovery: Plant-based patties don't dry out or shrink during cooking. So: There's no need to add an indentation while cooking. Also, no rest time needed after cooking.]( [Discovery: Plant-based patties don't dry out or shrink during cooking. So: There's no need to add an indentation while cooking. Also, no rest time needed after cooking.]( Eat vegan, or mostly vegan. You choose. [SAVE 43%]( Brussels Sprout and Kale Slaw with Herbs and Peanuts Nutrient-packed kale and brussels sprouts are the foundation of this fresh and flavorful Southeast Asian–inspired salad. Because raw kale and brussels sprouts are known for being a little chewy or tough, we used our vinaigrette and a simple massage technique to tenderize them. Kale leaves are naturally thinner and more fragile than sprouts, so all you need to do is massage the leaves for about a minute, until they’ve wilted, for a softer texture. We topped the dressed vegetables with chopped peanuts, herbs, and lime juice for a fresh burst of flavor. Can’t get enough of kale? Keep your kale kick going with our Crisp and Creamy Kale Salad or Kale Caesar Salad. Chopping and Mincing Fresh Herbs TO CHOP: Gather leaves into tight pile and hold with your nonknife hand. Use rocking motion to slice thin. Turn sliced leaves 90 degrees and repeat. TO MINCE: Chop, then go over pile again by placing fingertips of your nonknife hand flat on top of knife spine and moving blade up and down with your knife hand while using knife tip as pivot. Tofu Rancheros with Avocado For this plant-based version of huevos rancheros, we used firm tofu to recreate the silky texture of poached eggs. Searing the tofu gave the cubes a deep golden color. We prepared our sauce with diced tomatoes, sugar, lime juice, onion, green chiles, and chili powder. By roasting the ingredients for the sauce (about 30-45 minutes), the vegetables took on subtle sweetness. We topped the dish with avocado, fresh herbs, and scallions. VARIATION Huevos Rancheros with Avocado Prefer eggs and cheese in your rancheros? This variation allows you to incorporate these products. And you’ll still achieve foolproof results. FAST Sweet Potato Noodles with Shiitakes and Spinach Coast through your weeknight cooking with this delicious Korean-inspired dish made with stir-fried vegetables; sweet potato noodles; and a flavorful sauce made from sesame oil, soy sauce, sugar, sesame seeds, and garlic. To ensure that all of the vegetables cooked thoroughly we staggered the cooking times, first cooking the shiitake mushrooms, carrots, and onion and then later adding in the scallions and spinach to the pan. Plant Power: Cellophane Noodles Korean sweet potato noodles belong to the cellophane noodle family. Cellophane noodles are made from the extracted starch of sweet or white potatoes, yams, beans (such as mung beans), tapioca (from the cassava plant), or even the flowering canna lily. Healthy, satisfying recipes for vegans, vegetarians, and everyone else. [ORDER NOW]( Thai Red Curry with Lentils and Tofu This Thai-inspired dish features earthy lentils and tofu cooked with fresh vegetables and herbs. We prefer green lentilles du Puy for this dish because they hold their shape better during cooking, but black, brown, or regular lentils can be used too. By giving the lentils some time to simmer in our broth made with curry paste and fish sauce, the lentils took on a more complex flavor. Coconut milk added richness to the dish and helped thicken up the sauce. To keep the vegetables and tofu from getting mushy, we stirred them in towards the end of cooking. We finished the dish with a sprinkle of basil and scallions for a fresh, clean taste. Chocolate Espresso Tart This impressive plant-powered dessert features a velvety, smooth chocolate filling topped with a sweet meringue-like foam. We started out by preparing the crust using our Vegan Tart Dough recipe. Once the dough was fully baked and cooled, we used a stand mixer to make the chocolate filling, which required us to add in boiling water to achieve the desired consistency. Giving the filling time to rest in the crust helped the chocolate settle, providing the perfect surface for our whipped topping. Veg Science Water Ganache: The classic way to prepare ganache is by using chocolate and cream. We eliminated the cream in our recipe and found that by increasing the proportion of water to chocolate we could achieve a smooth emulsion and avoid the gritty texture that typically occurs when water is dripped into melting chocolate. Coffee Whip: When instant coffee is whipped with sugar and water, the protein in the coffee granules whips up in a similar way as the protein in egg whites. The air bubbles that form are aided by the sugar, which acts as a sort of a “glue” or stabilizer. 570+ satisfying plant‑powered recipes. [ORDER NOW]( [Explore plant-based cooking with confidence.]( The Complete Plant-Based Cookbook provides plant-based recipes all home cooks will enjoy–vegans, vegetarians, and meat-eaters and dairy eaters alike. We give you the resources, techniques, and tools to make nutritious and satisfying plant-based meals while giving you added flexibility with our recipe variations to use regular dairy products and eggs where you choose. Variations are clearly listed next to the vegan recipe preparation. [The Complete Plant-Based Cookbook]( gives you: 1. 570+ modern plant-based recipes the whole family can enjoy (soups and stews, sandwiches, pizzas, burgers, pasta, sides, snacks, desserts, and more) with nutritional information for each recipe. You’ll also get recipes tailored for your favorite kitchen equipment such as an electric pressure-cooker and slow-cooker dishes. 2. Our “How to Build a Plant-Based Meal” section containing creative recipe pairing ideas and serving suggestions to help you prepare flavorful, colorful, and exciting plant-based dishes for any meal of the day. Recipes are grouped into useful categories such as One-Dish Meals, Add Crusty Bread and a Green Salad, Serve Over a Bed of Grains, and others. 3. Countless strategies for stocking your pantry with plant-powered ingredients (miso, tomato products, mushrooms, beans, fats, etc.) and a reference chart of the most protein-dense plant-based foods to help you meet your nutritional needs. [High-Protein Plant Foods Book Spread]( 4. In-depth information on the variety of alternative dairy products including plant-based milks, yogurts, creamers, and cheeses. We also explore the universe of plant-based meats, diving deep into how they replicate the texture, taste, and characteristics of regular meat. Learn the brands we used for recipe development so that you can easily find them in-store. 5. Our Building-Block Recipes section of core ingredients for plant‑based cooking from vegetable broth and fish sauce substitute to vegan mayonnaise and more. 6. Notes from the Test Kitchen sidebars, step-by-step photos, Plant Power sidebars, Veg Science spotlights, and Flavor Booster tips give you supplemental information on the ingredients and techniques used in the recipes. [The Complete Plant-Based Cookbook, Save 43%. The New Era of Plant-Based Cooking is Here. Cover price: $34.99. Your price: $19.99. 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