4.5
Customers say
Customers find the recipes delicious and easy to follow. They appreciate the simple, approachable ingredients and beautiful photos of the finished dishes. The book is described as uplifting, hearty, and satisfying. Many customers find the recipes affordable and easy to find. Overall, it’s a warm and welcoming cookbook that provides great value for money.
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Nominated for best cookbook in the 2021 Veggie Awards by VegNews
The founder of World of Vegan and the author of Plant-Based on a Budget have teamed up to create the ultimate kitchen resource for longtime vegans and the veggie-curious alike, with 100 foolproof, flavor-forward recipes.
Eating vegan doesn’t have to mean a lifetime of bland veggie burgers and boring salads—nor does it have to make every shared meal a source of stress. As all plant-based cooks know, when it comes time to please a crowd, the pressure in on. You want to serve delicious, memorable dishes, and you’re also well-aware that many will be skeptical of vegan food measuring up to their favorites.
Enter Michelle Cehn and Toni Okamoto, longtime friends and two of the most trusted figures in the online vegan community. Through their popular food blogs, videos, podcast, and cookbooks, the two have helped millions of people make living vegan easy, fun, and delicious. Michelle and Toni share 100 amazing recipes for satisfying meals, snacks, and treats, designed for both the veggie-curious and longtime vegans looking for a trusted recipe resource.
In The Friendly Vegan Cookbook: 100 Essential Recipes to Share with Vegans and Omnivores Alike, you’ll find rigorously tested, no-fail recipes including favorites such as:
Fettuccine Alfredo
Sushi
Pot Pie
Breakfast Burritos
Pop Tarts
Chocolate Mousse
Cinnamon Rolls
Mac ‘n’ Cheese
Corn Chowder
Chewy Brownies
Michelle and Toni also share their go-to kitchen tips to make meal planning a breeze, helpful shopping lists, and directions for making your own staples—nut milks, dressings, pasta sauces, and breads. The Friendly Vegan Cookbook is filled with meals that will become your new favorites and go-to staples for when you have meat-eaters to impress. Because amazing food should be shared.
From the Publisher
Corn Chowder
Rainbow Spring Rolls
Cornbread Chili Casserole
Toaster Pastries
Headline Text: Fettuccine Alfredo
Yield: 6–8 servings Prep time: 25 minutes | Cook time: 25 minutes | Total time: 55 minutes You’ll need: a high-powered blender and a nut milk bag
1. Using a high-powered blender, blend the almonds and 3 cups of water until a creamy milk forms. Over a large bowl, pour the liquid through a nut milk bag to strain out the pulp, and gently massage the bag until all the milk has passed through and only a thick crumbly clump of almond pulp remains. Set aside the silky-smooth almond cream and discard the pulp (or save it to use in another recipe).
2. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 2 to 4 minutes, until soft and fragrant.
3. Add the vegetable broth and homemade almond milk, increase the heat to medium-high, and bring to a boil.
4. Add the fettuccine to the pot and cook uncovered for the amount of time suggested on the package or until the noodles are cooked and tender. This will take 9 to 12 minutes, but can vary depending on the type of pasta you use. Stir the pasta frequently to prevent it from clumping and sticking to the bottom of the pan.
5. While the pasta is cooking, mix the cornstarch and 2 tablespoons of water in a small bowl until the cornstarch dissolves. 6. Two minutes before the pasta is done, add the cornstarch and water mixture, salt, and ground black pepper to the pot. Cook for 2 to 5 minutes, until the sauce starts to thicken.
7. Turn the heat off and allow the pasta and sauce to rest on the stove for 5 minutes to thicken. If the sauce is still very liquid, turn the heat on while mixing the pasta and sauce for another 1 to 2 minutes—but keep in mind that the sauce will continue to thicken with time. 8. Plate the pasta and garnish with the cracked black pepper and parsley.
Ingredients 1 cup raw unsalted almonds 3 cups plus 2 tablespoons water, divided 1 tablespoon extra-virgin olive oil 1 medium yellow onion, diced 5 large cloves garlic, minced 4 cups low-sodium vegetable broth (or the equivalent amount of vegetable bouillon and water) 1 (16-ounce) package fettuccine 4 teaspoons cornstarch, 1 tablespoon of salt, 1 teaspoon of black pepper
Publisher : BenBella Books (October 27, 2020)
Language : English
Paperback : 304 pages
ISBN-10 : 1950665364
ISBN-13 : 978-1950665365
Item Weight : 1.5 pounds
Dimensions : 7 x 0.61 x 9 inches
CC –
Was so excited and it hasn’t disappointed
I love Toni’s second cookbook, Plant Based on a Budget (I don’t have her first… yet), so have been eagerly awaiting this cookbook ever since I pre-ordered it in August. I have already tried 2 recipes, the fettuccine alfredo and corn chowder. Both were delicious and simple, using ingredients that are affordable and easy to find. I was a little skeptical about cooking the pasta in the sauce, but it turned out perfectly.I love that this book has a mix of everything from breakfast to holiday foods to desserts, and that the authors put so much time and effort into developing each recipe and making sure it is non-vegan friendly. I also like the balance in this book (as well as in Plant Based on a Budget) – most recipes are very healthy, but the authors realize sometimes a little splurge is necessary, too. I’m also grateful I haven’t found any odd adaptogens or the like in the ingredient lists. Furthermore the pictures are beautiful and the tone is very authentic.Update(s):- I forgot to mention how much I appreciate that there is no seiten and store-bought vegan cheeses are all listed as optional.- The banana bread was delicious and came out perfectly (I don’t buy Crisco so just used refined coconut oil in a 1:1 ratio). Of note, there are maybe 3 recipes that contain Crisco and I imagine you can sub coconut oil or vegan butter if you don’t like Crisco.- The chia pudding, granola, overnight oats, mango banana smoothie and PB choco shake were all super easy and very good – sweet enough to be special, but not so much to make you gag.- Chickpea salad – super easy and good, but would have been great if I could find a decent vegan mayo (all of the good ones seem to change their formulas.)- Ramen: simple ingredients but probably best ramen I’ve ever made.- Pumpkin spice latte: not my thing in general, but husband rated as much better than from the coffee shop.- Thai yellow curry: so easy, rich and delicous (despite the fact that I only used 1 can of coconut milk).- Tofu scramble and bfast burrito: simple and very good.- Pesto and pesto pizza: amazing. (I found it worked best in my oven when I cranked the heat up to 500 F and then greatly reduced the cooking time, but ovens are finicky like that.)- Cornbread: coming from the South, I was skeptical about a cornbread recipe from two Californians 😉 but it turned out great. Is very sweet, which is fine since I don’t miss my traditional honey on top. (I did sub WW pastry flour for the AP).- Udon soup: so easy, hearty but not heavy, and good.- Coleslaw: also delicous, and beautiful with the 2 cabbages. Btw, used Target brand vegan mayo, which we thought was way better than what I used in the chickpea salad (avonaise).- Nacho cheese dip: I’m not a huge nooch fan, so I was nervous to try this, but it turned out great. I shared with a (non-veggie) friend, who even deemed it good enough to put on his Chipotle!- Sushi: so fun and yummy. I hadn’t made sushi in years, so this book was a great reminder how incredibly easy, affordable and good it is.- Spinach artichoke dip: I made this from Chloe years ago and my (non veggie) brother said it was the best spinach artichoke dip he’s ever had. This week my husband loved too.- Collards: YUM. These were perfect. We had with rice and beans, but they’d be great with everything from sourdough to cornbread to pasta.- Beefy tacos + pico: I’ve made a lot of really good vegan tacos over the years, but these were some of our very favorite. They had just the right amount of salt, seasoning and soft texture to remind me of the taco kit beef ones I ate growing up. (Note: i had green pepper and sweet onion, so the color was ugly, but the taste made up for it).- Potato salad: perfect ratio of sauce:stuff. Really good- reminds me of what you’d get at the country store. I think you could fool anyone with this.- BBQ sauce: made for the burgers, which I’m making later, and froze the extra for the pizza and jackfruit. I really don’t like store bought BBQ sauce, but this was good (my husband likes BBQ and said was great). I like their use of smoked paprika instead of liquid smoke, which I think works well in marinades but can overwhelm sauce.- Tofu bacon/BLT: I haven’t eaten bacon in over 10 years and don’t miss it, but this was so good. It even looked kinda like speck in the sandwich.- Bean burgers: These had a good, faintly Tex Mex flavor, but mine didn’t hold together the best, maybe because I used leftover rice from the fridge (?). Regardless, my husband said he’d want again.- Margarita pizza: easy and delicous! The only thing I changed was cooking it 7 min on 500 F.- Cornbread chili pie: We already knew the cornbread delicious on it’s own, but it was amazing in this recipe as well and balanced the chili really well. I didn’t have TVP so used bulgur (soaked in 1/2 c H20) instead. My father-in-law stated we was nearly converted to veganism with this. :)- Pot pie: This is so rich and delicious. Made for my in-laws as well and everyone loved. Definitely the best vegan potpie I’ve made. I didn’t have a food processor available when I made this, so I grated the cold butter into the flour, which was a tricep workout, but worked fine.- Lasagna: Tbh I can’t actually rate this yet, because I unfortunately forgot to purchase the tofu and last minute had to sub a “bechamel” I made of cashews, almonds and water. However, I kept the rest of the ingredients the same and it was delicious, so I can’t wait to try the real thing. Update: is delicious as written, too 🙂 I would recommend using no boil noodles to save time.- Green bean casserole: This was very creamy and good. My beans were too crispy when I just steamed them so would consider roasting or even using canned next time (the latter for the most “traditional” feel).- Pesto pasta: Sooo delicious and perfect amount of pesto for 1 lb of pasta. I made a bunch of pesto, froze it and defrosted overnight, which worked great. Leftovers were amazing as well.- Tofu noodle soup: easy and very good. I slightly prefer the (even) more simplistic version from Plant Based on a Budget, but would gladly eat this again, too.- BBQ jackfruit/sandwich: In the past I’d made jackfruit maybe 5 times and never really cared for it, but since I’m trying to make every recipe in this book for fun, I thought I’d make a half batch to give it a second chance, and omg, i was not disappointed. I used their BBQ sauce (which I had frozen the extra of) and this was so, so good. My husband called it phenomenal. Please don’t discount jackfruit bbq until you try this with their sauce!- BBQ tofu: Good. I did this in the air fryer and it even got these scraggly edges that were slightly reminiscent of meat, but not enough to gross me out.- Split pea soup: hearty and good.- Instant oatmeal: have made all 3 times and are quick and very good, nice to make ahead for a busy week. I did reduce the sugar some since the packets were a little sweeter than I prefer. I also needed to add more milk.- Thumbprint cookies: mine weren’t nearly as pretty as theirs, but they were delicate and good.- Mexican hot chocolate: made for hubbie, who really liked (despite the fact that I only had homemade oat milk to use, so it wasn’t as thick as it should have been).- Mexican rice: I thought this was good on day 1, but excellent leftover. I recommend doubling the recipe to use up a whole can of tomato sauce. This was better and easier than one I made from ATK years ago.- Stuffed shells: Only have a picture of the precooked dish, but I made for Xmas Eve and they were excellent. I didn’t set out to fool anyone, but one family member even questioned how I could be vegan using cheese in them. They are also great because you can assemble a day in advance.- Reese cups: so cute and fun (and rich). I only buy dark chocolate, so mine didn’t taste the most authentic but I like them better.- Avocado toast: obviously delicious. I like they added a few subtle touches without overpowering the flavor of the avocado.- Fried rice: I used leftover short grain rice instead and was very good. I’d maybe add a little more oil if I were making it for people who were used to eating out, but it was perfect as is for us.- Lasagna soup: easy, light and good. Have used red pepper (as directed) and green (when I didn’t want to pay twice as much for red), and was great both ways.- Birthday cake: The flavor was excellent (with Earth Balance), but the texture was way too gooey. I like very moist cake, but this was more like a dough ball texture. My mom made it and is an experienced home baker, so I can’t comment on any “mistakes” she may have made to try to change it next time.- Fudgy brownies: my dough was way too dry as written, so I added 4-5 extra Tb of milk and the end product was amazing. Took them to a BBQ and there were none left, and a non-vegan friend requested the recipe.- Caesar dressing: I’ve made 100’s of vegan Caesar dressing’s and this is my husband’s favorite and probably mine as well. It’s so rich and buttery and not overly garlicky or lemony like some.- Pasta salad: YUM. Non-vegans requested this delicious recipe.- Thousand island dressing: I’m more of a ranch girl, but realized this is like the delicious special sauce I used to eat on fries at a local burger place. I bought relish just to try this recipe and planned on giving the rest away, but we enjoyed it so much I’m going to keep it now to make this again. I can foresee enjoying this on potatoes, veggie burgers, beans, veggies, etc.- Chocolate mousse: This is very decadent so I recommend tiny portions. Mine thickened up so much I think it would make a lovely icing. Have leftovers in the freezer to try the Fudgsicle version.- Waffles: These were quick and perfect. Will definitely repeat. Freeze great, too.- Quinoa tots: This is one of our favorite recipes now. The first batch stuck really bad to my stainless steel skillet, so I finished in the Air fryer (brushed w/ oil, didn’t coat in panko like they suggested) and that worked great. Definitely double the recipe. We had 1000 island for dipping, but found they didn’t even need it.- Tofu kebabs with teriyaki sauce: This didn’t turn out great for me. I used extra firm tofu and pressed it, but it was still too soft to skewer, so I tried in a cast iron pan on the grill instead. The sauce got burnt but the tofu was still soft, so I had to finish it in the air fryer to get the edges crisp (it did taste good then, however). The teriyaki sauce has a great flavor, but I think for marinating it’d be best to leave out the cornstarch, since it made it gloppy and not as easily absorbable.- Shepherd’s pie + mushroom gravy: served to non-veg family and everyone enjoyed. I didn’t think I liked gravy, but this was delicious and so easy. The pie tastes even better after sitting in the fridge overnight.- Stuffing: used Flora salted butter and added 1/2 tsp salt – my husband said this was the best stuffing he’s ever had (don’t tell our moms).I am starting to feel like a broken record, but seriously have been so impressed. I am not earning anything for this review, just trying to help others find an excellent cookbook that is FULL of foods I’d feed anyone, vegan or carnivore.The only recipe I think is missing for a complete vegan cookbook of US-American staples is biscuits, but as mentioned, I’m from the South, so am probably biased. Also I wish this and every other cookbook would include (metric) weights in addition to volume measurements for baked goods. It’s way more accurate and precise, plus is faster and easier.(Btw I apologize for the poor photography in this review.)I will continue to update as I have the opportunity to try more recipes!
C. White –
Very practical & easy vegan recipes!
I’ve made many of the recipes in this book. The recipes are easy, economical, & tasty! It is easy to read and has photos of every recipe! Highly recommended!
adrianarosa –
Vegan Recipes
Great quality of recipes, beautiful photography.
Christina Yasi –
excellent cookbook for both beginners and pros!
First, there is an enticing picture that accompanies every recipe! That is a must for me in a cookbook.The recipes I have tried – wontons (p. 127), green bean casserole (p. 150), collard greens (p. 154), and birthday cake (p. 170) – have all been delicious. I cannot wait to test out more! I am glad I got my copy before Thanksgiving :)There are plenty of recipes for newbies or people who don’t consider themselves “chefs”, such as overnight oats, potato salad, and pesto crostini. Folks who are new to a vegan lifestyle or rarely step foot in the kitchen will be comfortable making these dishes and seeing how easy and yummy home cooking is. People who know their way around the kitchen will also learn plenty and find lots to experiment with. The quinoa tots and jackfruit “pulled pork” are next on my list!Whether you are a novice or have been featured on the Food Network, true chefs know that food = love. It is clear that Toni and Michelle poured their hearts into this beautiful cookbook. From the personal stories they share about each recipe, to sourcing recipes from friends and family, to the little details such as the “my tips” section for every recipe, this is a cookbook you can come back to again and again, as well as share with the loved ones in your life.
MusicLover –
can’t wait to try them all
Just received the cookbook and tried the Fettucini Alfredo. My husband and I, added some Nutty Parmesan on top and absolutely loved the recipe. Looking forward to trying more…..
Anna –
User friendly cookbook
Though I am not a vegan but just someone who is trying to eat more plant based meals I have to say this is one of my favorite cookbooks. Mostly I love it because most of the ingredients I usually have on hand and the recipes are easy to follow. There are 100 recipes with beautiful photos of every recipe. The contents include breakfast/brunch, dinner, soups, snacks/sides, desserts, drinks. staples and vegan menus. This book has you covered for whatever you are craving. So far I have made tofu scramble, waffles, pancakes, blueberry muffins, tofu curry, pot pie, chili, nacho cheese sauce, pasta salad. cornbread and peanut butter cookies. Everything I have made was delicious.
Megan Irwin –
This cookbook will sure to become a favorite!!!
I have been following Michelle and Toni’s work for awhile and I have Toni’s other cookbooks and their eBooks. The recipes are always delicious, but Michelle and Toni have really outdone themselves with the recipes in The Friendly Vegan Cookbook! I’ve been anxiously awaiting it’s arrival to start cooking and planning our holiday meals. It finally arrived last week and I’ve been happily cooking since then. Every recipe that I have tried so far has been delicious! The cookbook is full of tips, information, beautiful photos and illustrations, and the recipes are easy to follow with standard ingredients. The cookbook is beautifully made and you can tell how much love and work went into this project. It will surely become one of your favorite cookbooks and would make a perfect gift for anyone regardless of whether or not they are vegan.
Marie Fleurette –
One of the best vegan cookbook there is (and I have many!) Easy, tasty recipes, no hard to find or costly ingredients. If you only want one vegan cookbook (even if you’re not vegan), this is the one to buy.
MJ –
Best book if you want to start your transition journey and embrace a different health regime. Simple recipes to follow and very “yummy”