In honor of World Vegan Day, we’re proving a payload of plant-based inspiration in the form of six incredible vegan cookbooks to keep your vegan routine fresh, fab, and fun.
Looking to transition to a more plant-based diet? Perhaps you’ve already given up animal products, but you lack inspiration in the kitchen. Or maybe you firmly identify as an omnivore, but you’re hosting a dinner party and you’re not quite sure what to cook for that one vegan guest.
Whatever the case may be, there’s a vegan cookbook out there that can teach you creative ways to cook with veggies and make you fall in love with plant-based cuisine. Here are some of the best vegan cookbooks out there.
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From the Thai coconut soup with tofu and Korean barbecue tempeh wraps to the pinto bean enchiladas and French apple tart, every single one of the 200+ recipes in “Vegan for Everybody” just work. And it should come as no surprise to readers already familiar with America’s Test Kitchen and the painstaking efforts its staff go through to perfect each and every recipe they publish. The beautiful part about this collection of recipes is that you can easily find every ingredient at your local grocery store, making it simple for anybody to start making vegan food at home.Buy Now
“Vegan Reset: The 28-Day Plan to Kickstart Your Healthy Lifestyle” by Kim-Julie Hansen, $6.99 on Amazon
Think you could never go fully vegan? Author Kim-Julie Hansen encourages you to give it a try for just 28 days in her book, “Vegan Reset.” Filled with Instagram-style food photos and fun illustrations, the book lays out a four-week plan, complete with shopping lists, meal prep instructions and tons of clean, tasty recipes. “Vegan Reset” goes beyond the standard cookbook to also include lifestyle advice and journaling exercises that will help you find the perfect formula for feeling your very best.Buy Now
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“Unicorn Food: Beautiful Plant-Based Recipes to Nurture Your Inner Magical Beast” by Kat Odell, $12.99 on Amazon
Author Kat Odell is on a mission to prove that vegan food isn’t rabbit food—it’s unicorn food. Her book is a medley of over 75 naturally rainbow-hued meals that use in-season produce and nutrient-packed superfoods to celebrate “nature’s magic.” You’ll learn how ingredients like chia seeds, chlorophyll, hibiscus, bee pollen and cacao can add not only color to a dish, but also amazing health benefits. The fun, kaleidoscopic design of the book makes it inspiring to flip through the pages of grain bowls, probiotic breakfast custards, slathered toast and infused nut milks, over and over again. (Get the Roasted Purple Yam recipe from the book.)Buy Now
If you ever felt like vegan food was missing a little something, you’ll probably find it in “Chloe Flavor.” The latest cookbook from vegan goddess Chloe Coscarelli refutes the myth that plant-based food is bland by sharing dozens of recipes for colorful, flavor-packed meals with tons of texture. (Think: Smoky grits & greens, mango-guacamole crunch burgers and ooey-gooey chocolate chunk cookies speckled with sea salt.) Coscarelli’s friendly, vibrant personality comes through in her recipe notes, which describe how she taste-tested her recipes on her omnivorous doorman, and tips on taking the decadent meals to the next level (as if they needed it!).Buy Now
The name of the game here is “hassle-free, vibrant vegan recipes” from Gena Hamshaw, the creative genius behind The New Veganism and Vegan Lunch columns on Food52. She developed all-new recipes for this cookbook but also included some all-time favorites from the site, and includes helpful tips along the way to make plant-based eating easy. Start small (substituting coconut oil for butter, say) and you may end up making your own nut milk yet. Along the way, you’ll enjoy dishes like Coconut Quinoa Porridge with Toasted Almonds; Carrot and Fennel Pot Pie; Tempeh and Sweet Potato Hash; Parsnip Fries with Spicy Harissa Mayonnaise (vegan mayo, of course); Roasted Cauliflower and Freekeh Salad; and Ginger Roasted Pears with Vanilla Cream.Buy Now
“One-Hour Dairy-Free Cheese: Make Mozzarella, Cheddar, Feta and Brie-Style Cheeses—Using Nuts, Seeds and Vegetables” by Claudia Lucero, $11.57 on Amazon
Giving up dairy doesn’t have to mean abstaining from everyone’s favorite guilty pleasure—cheese. Traditional cheesemaker Claudia Lucero reveals how to make tons of pungent, creamy cheeses out of plant-based ingredients in her book, “One-Hour Dairy-Free Cheese.” Recipes are laid out with simple instructions and photos for most of the steps, making it easy to follow along. The best part? These recipes can be made in an hour, offering near instant gratification to any cheesy craving.Buy Now
Related Video: A Visit with the Queen of Vegan Cheese, Miyoko Schinner
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