Best-Selling vegetarian cookbook destined to become a classic.
Everyone knows they should eat more vegetables and grains, but that prospect can be intimidating with recipes that are often too complicated for everyday meals or lacking in fresh appeal or flavor. For the first time ever, the test kitchen has devoted its considerable resources to creating a vegetarian cookbook for the way we want to eat today. The Complete Vegetarian Cookbook is a wide-ranging collection of boldly flavorful vegetarian recipes covering hearty vegetable mains, rice and grains, beans and soy as well as soups, appetizers, snacks, and salads.
More than 300 recipes are fast (start to finish in 45 minutes or less), 500 are gluten-free, and 250 are vegan and are all highlighted with icons on the pages. The book contains stunning color photography throughout that shows the appeal of these veggie-packed dishes. In addition, almost 500 color photos illustrate vegetable prep and tricky techniques as well as key steps within recipes.
Let the test kitchen be your trusted guide to the world of vegetarian cooking.
Asparagus Spinach Salad with Sherry Vinegar and Goat Cheese
Often the hardest part of eating vegetarian is finding vegetable dishes that feel like entrées. So we include a huge chapter featuring more than 50 vegetable mains, including recipes such as Vegetable Pot Pie, Rustic Polenta Casserole with Mushrooms and Swiss Chard, and Stuffed Eggplant with Bulgur. The book’s 11 recipe chapters also include:
Soups, Stews, and Chilis
Rice and Grains
Beans and Soy
Savory Flatbread, Pizzas, Tarts, and More
Small Bites and Savory Snacks
“The recipes are so darn good and versatile that you’ll forget they are meat free.” —the Washington Post
Our goal with this book was to develop foolproof recipes for all kinds of cooks—whether you’re a committed vegetarian or simply trying to steer your diet in a healthier direction and want recipes that are more than glorified side dishes. The result is a fresh approach to vegetarian cooking that offers inventive, kitchen-tested strategies to build bold flavor using simple techniques and a host of readily available ingredients.
Vegan, gluten-free, and fast recipes are tagged for easy reference
‘Why This Recipe Works’ precedes every recipe, and we include substitutions wherever possible that will make the recipe vegan or gluten-free
200 color recipe photos show you how the final dish will look
500 step-by-step photos walk you through vegetable prep and tricky techniques
Core Recipe Pages cover simple but essential recipes for cooking rice and grains, basic egg dishes, making pesto, and simple tomato sauces
700+ Enticing Recipes Make It Easy to “Eat Your Vegetables”
Trendy Soup Relies on Surprising Ingredient
Our Super Greens Soup with Lemon-Tarragon Cream combines healthy appeal with something you’ll actually want to eat. To build flavor, we caramelize onions and mushrooms before cooking the greens.
Bolognese Made with Meaty-Tasting Mushrooms
We discovered that meaty, umami-rich mushrooms make an authentic-tasting Bolognese without the meat. A combination of cremini and dried porcini sautéed with butter, carrot, and onion lends complexity.
This simple recipe was a big hit in the test kitchen. We roasted fresh poblanos until charred and made a quick enchilada sauce with canned tomatillos (their quality is consistently good, not so with fresh tomatillos, which varied season to season).
Not Your Average Caprese Salad
To maximize the flavor of our Tomato and Burrata Salad with Pangrattato and Basil, we salt a mixture of standard tomatoes and sweet cherry tomatoes to draw out their juice and intensify the tomato flavor.
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