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This is not a cookbook but a single recipe. It is so delicious though that I felt I needed to share it with you. I loved tacos when I was non-vegan and thought I would have to live without. Then I found this recipe. My non-vegan boyfriend told me these were the best tacos I have ever made, meaty or non-meaty. Good luck with your vegan cooking adventure!

Most delicious vegan tacos! via The Snarky Chickpea

Ok, for my cookbook recommendation I like this one. It is full of brunchy deliciousness.

Edit: Added a link

Never had this soup myself but I love trying to make a vegan/vegetarian version of existing dishes.

I found this recipe on google:
https://girlandthekitchen.com/avgolemono-soup-greek-chicken-soup-lemon/

Swapping the chicken broth for vegetable broth is one option, but I’ve also seen some vegan chicken broth products. We use one that comes in a powder form from a local health food store. There are some on amazon as well.

Something like this:
Better Than Bouillon, No Chicken Base, Vegan Certified 8 oz. https://www.amazon.com/dp/B000N7YKQK/ref=cm_sw_r_cp_api_i_bgojDb6Z55B60

You could also make your own vegetable broth. Homemade broth is really tasty.

For the chicken meat, I’ve had good luck with butler soy curls in a soup. They stay together well and don’t turn to mush In a soup like a lot of fake meat products. I usually brown them in a sauté pan first. If you hydrate them in your broth they take on its flavor. They also sell a vegan chicken flavor seasoning for it (same brand) but I’d imagine your broth will give enough flavor on its own but you can experiment.

Butler Soy Curls, 8 oz. Bags (Pack of 3) https://www.amazon.com/dp/B00HAS1SVU/ref=cm_sw_r_cp_api_i_thojDbHX21G1Y

Chik-Style Seasoning - 10.75 oz Jar https://www.amazon.com/dp/B008UYIW8U/ref=cm_sw_r_cp_api_i_1iojDb88KXZ9X

The tricky part is probably the eggs. You’ll have to experiment here to get what you’re after.

It sounds like they’re being used as a thickener and making the soup creamy. The recipe calls for mixing the eggs with lemon juice almost like a mayonnaise or a hollandaise sauce.

A “flax seed egg” might work for you, google it and you can see how that’s made. I’d also consider puréed silken tofu. My mom uses silken tofu instead of egg in her cheesecake recipe with pretty good luck. Some combo of the two might even work.

Not sure if this soup has an eggy flavor from the eggs, but if that’s missing you can use a little black salt which has an eggy flavor.

It might take a few try’s and some experimentation but it looks like it can be done.

Look for Vegan pastas. they are all over now. Rice, and quinoa, are vegan friendly as long as you cook them in vegetable broth. a good one is Kitchen Basics brand. Great for making anything that calls for chicken broth. Like rice and quinoa...

Hummus is a good snack for the road, along with grapes, bananas, Pita bread sandwiches,

Good sandwich fillers are Hummus or vegan guacamole or mashed avocado are great in place of mayos.

​

This is a Great sandwich mix just get a small jar of vegan mayo. (you might want to ask one of them if they have a favorites mayo, snacks etc.)

https://www.copymethat.com/r/iJ1LWR3/ultimate-chickpea-salad-sandwich/

https://www.copymethat.com/r/Id9oB0z/white-bean-and-tomato-salad/

https://www.copymethat.com/r/FQwv9rY/ms-black-bean-and-corn-salad/

Oh, there are some vegan cheese crackers that are pretty darned good!

Earth Balance Cheese Crackers

https://www.amazon.com/Earth-Balance-Cheddar-Flavor-Squares/dp/B00MVDLSPU/

In this video, you will learn how to make Lemongrass Tofu. Many people don't know how to cook tofu, so this is a great example of how tofu takes on all the aromatics.

Not only are we going to make it, but we will show the nutrition information so you know how to work it into your diet.

FUEL+ is famous for serving Toronto best Healthy Smoothies, Butter Coffee and variously healthy food and snack. They also produce an MCT Oil designed for healthy eating and cooking with. FUEL+ Healthy Test Kitchen is a video series that will break down recipes, show you how to make it, and more importantly how it fits into your diet.

More information about FUEL+

Website: www.fuelplus.ca Instagram: https://www.instagram.com/fuelplus Twitter: https://twitter.com/fuelplus

How to buy FUEL+ MCT OIl https://www.fuelplus.ca/mct

Amazon Canada - Prime https://www.amazon.ca/dp/B07B54RFTY?r...

Ingredients: 3 cloves of garlic 1 shallot (use onion as sub) 1 stalk of lemongrass 4 inches of leek white (use green onion if you don't like it me) 396g of Extra Firm Tofu Salt White and Black Pepper 1 tablespoon of FUEL+ MCT Oil 1 tablespoon of Chinese Cooking Wine 3 Tablespoon of Vegetable / Olive Oil

This recipe is from my blog at https://veggiechick.com/one-pot-vegetable-keema-vegan-vegetarian/


Lentil Keema

• 1 (15-ounce) can light coconut milk (entire can)
  
• 2 cups water
  
• 1 cup dried green lentils
  
• 2 small Yukon Gold potatoes, cubed (about 2 cups), no need to peel
  
• 3 medium tomatoes, cut in half
  
• 1 medium yellow onion, diced
  
• 1 medium yellow bell pepper, seeded and chopped (red or orange bell peppers also work)
  
• 3 cloves garlic, minced
  
• 2 teaspoons minced ginger (or 1 teaspoon ground ginger)
  
• 2 cups frozen peas (no need to thaw)
  
• 2 teaspoons ground coriander
  
• 2 teaspoons ground cumin
  
• 1/2 teaspoon ground turmeric
  
• 1/2 teaspoon ground cinnamon
  
• 1/2 teaspoon freshly ground black pepper
  
• 1/2 teaspoon ground sea salt
  
• 1 tablespoon fresh lime juice (about 1/2 medium lime)
  
• 2 tablespoons chopped fresh cilantro, optional
  
  

  INSTRUCTIONS
  

  
  

1. To a large pot, add can of light coconut milk, 2 cups water, lentils, and potatoes. Bring to a boil, then lower heat until simmering and cook uncovered until potatoes are tender, the lentils are soft, and most of the water is absorbed, about 20-25 minutes, stirring occasionally. Remove from heat.
   
2. Meanwhile, to a high-powered blender, add the 3 tomatoes, onion, bell pepper, garlic, ginger and 3 tablespoons water. Blend until smooth (you may need to stop the blender and press down with a large spoon if the blade doesn’t spin, but once it catches some of the tomatoes, it will quickly puree into a liquid).
   
3. Transfer liquid to a large skillet over medium heat (using a spatula to remove the remaining liquid off the sides of the blender, if necessary). Bring to a low boil and simmer until you can no longer smell raw onion, about 6-7 minutes, stirring occasionally.
   
4. Reduce heat and add the peas, coriander, cumin, turmeric, cinnamon, black pepper, and salt. Stir and cook for 2-3 minutes. Add the cooked lentils/potatoes to the sauce. Reduce to low heat and warm for an additional 2 minutes, stirring often. 
   
5. Remove from heat. Stir in the lime juice and cilantro and let sit for 10 minutes before serving to absorb flavors. Serve with naan bread and/or brown rice and sprinkle with remaining lime juice.
   
   

   NOTES
   

   
   

• When blending the tomatoes, onion, pepper, garlic and ginger in your blender, be sure to put them in the order of the recipe (tomatoes first). The blades at the bottom of the blender will catch the tomatoes and puree the sauce easier and faster.
  
• Note that this dish uses GREEN lentils. Brown lentils also work and keep their shape well. Red lentils tend to get mushier with prolonged cooking.
  
• For additional spice, add a little cayenne pepper. A can of green chiles is also a great addition. Add with the lime juice and cilantro. 
  
• Be sure to add the lime juice at the END of the cooking process. If you add it to a still-cooking sauce, it will become bitter. Only add lime juice after the sauce is removed from heat. 
  
• I recommend serving this keema dish with brown rice and some toasted naan bread. To get even crazier, spread some garlic sauce on the bread (my fave is from Trader Joe’s). It’s similar to what you find in Middle Eastern restaurants and delicious!

Last year I moved from a vegan-friendly city to the sticks, so I've been experimenting with alternatives to vegan prepackaged protein. I've been playing around with lots of seitan recipes and ended up combining the best ingredients from several. A friend, who is a meat-and-potatoes kind of guy minus the potatoes, said it was "all right", which is huge. Also, the cost is less than half compared to frozen chicken.

If you're having problems finding vital wheat gluten, it can be found here on Amazon for really cheap:
https://www.amazon.com/Vital-Gluten-Anthonys-Pounds-Protein/dp/B00PB8U7Y0/ref=sr_1_4_s_it?s=grocery&ie=UTF8&qid=1526228474&sr=1-4&keywords=vital+wheat+gluten&dpID=41mzSF8WRxL&preST=_SY300_QL70_&dpSrc=srch








Okay, so here is the recipe:

Preheat Oven to 400 F

In a large mixing bowl. (If you have a stand mixer with a dough attachment, use it, it'll save you lots of work!)



Ingredients



1 Cup Vital Wheat Gluten


2/3 Cup Vegan Veggie Broth (Better than Bouillon works great)


1/8 Cup Tahini


1/2 Tbsp Smoked Paprika


1 Tbsp Vegan Teriyaki Sauce (I used Wegman's brand)


1 Tbsp Vegan Kansis Style BBQ Sauce (Wegman's brand)


1/2 tsp Black Pepper


2 Cloves Pressed Garlic




Knead for three minutes, rest for 5, then knead for 10. Form into 1 inch thick logs, cover the logs in more BBQ Sauce. Wrap the logs tightly in aluminum foil. Place on a baking sheet into the heated oven for one hour. Flip logs occasionally to make a nice crispy crust.

Thinking it over a little more, I believe veganizing a milk chocolate recipe would be the best way to go. So here's what I would do. Start from here:

https://sortedfood.com/recipe/9370

and substitute the Better Than Milk soy powder (or something like it) 1 for 1. That seems to me to have a high chance of succeeding!

https://www.amazon.com/Better-Than-Milk-25-9-Ounce-Canisters/dp/B001E5E1PA

Those look very good. I highly recommend getting the cookbook Thug Kitchen if you want some really good vegan recipes (and don't already have it). Like the book says, "Eat like you give a f*ck!

​

Forgot the link: https://www.amazon.com/Thug-Kitchen-Official-Cookbook-Cookbooks/dp/1623363586

Isa's method in her Vegan Brunch cookbook is great. You basically roll it up in foil like a Toostie Roll and steam it. Super easy and she includes multiple recipes.

Sweet and Spicy Shoyu Soy Curls

You’ll need:

• 1 package of soy curls (8 ounces). I use these by Butler.
  
• 1/2 tablespoon olive oil
  
• 1 tablespoon BBQ sauce
  
• 1 tablespoon rice vinegar
  
• 1 tablespoon soy sauce
  
• 1 tablespoon hot sauce (I used Aardvark)
  
• 1 tablespoon maple syrup or agave
  
• 1 teaspoon chili powder
  
• 1 teaspoon garlic powder
  
• 1 teaspoon red pepper flakes
  
  Assemble:
  
  
• Unpack those lil soy curl babies and let 'em soak in a medium sized bowl with water for 10 minutes.
  
• Drain soy curls.
  
• Warm up a large skillet to medium heat. Place olive oil and allow to heat.
  
• Pan-fry soy curls until they turn a nice light brown color.
  
• Reduce heat to low-medium.
  
• Add the BBQ sauce, rice vinegar, soy sauce, hot sauce, maple syrup or agave, chili powder, garlic powder and red chili flakes.
  
• Stir until the soy curls are well-coated (about 5 minutes).
  
• Serve

I used the rib recipe in The Homemade Vegan Pantry and Annie’s Organic BBQ sauce. We loved them but realized that they tasted even better the following day. My husband had a friend over when I made them who quickly dismissed them but took a few home to his wife to try. They asked for more the next day!


The recipe can be found here: Unribs

I'd recommend the Non-Dairy-Evolution-Cookbook. That book has tons of vegan cheese recipes. I have been very impressed by what I have tried. I have tried a lot of recipes found online and I prefer his the best. https://smile.amazon.com/Non-Dairy-Evolution-Cookbook-Modernist-Plant-Based/dp/1499590423/ref=sr_1_2?crid=4NKQ6PMQQ3SG&keywords=the+non-dairy+evolution+cookbook&qid=1566477241&s=gateway&sprefix=the+non-dairy%2Caps%2C150&sr=8-2

What you want is the New Farm Cookbook. It is the only cookbook in my collection that i regularly crack open for its simple, easy, no nonsense, hippy recipes from the 70/80s.
The recipe for the peanut butter cookies from that book is:

cream together:

• 1 cup peanut butter
  
• 1/2 cup margarine
  
• 1 cup honey (they use honey occasionally, but that is the only non vegan ingredient in the whole book, i sub maple syrup to great success)
  
• 1/2 tsp vanilla
  sift together
  
• 2 cups flour
  
• 1/2 tsp salt
  
• 2 tsp baking powder
  roll into little balls. place on an oiled cookie sheet and flatten with a fork which has been dipped in oil or water.
  bake at 375 for 15 minutes.
  
  And that is it. all of the recipes in the book are as simple as that. their pancakes are my fave too.
  
  
  

If you can't find it locally, I used to get this off Amazon. It's a pretty good price and bag's resealable

edit: It looks like you can buy it directly from Anthony's as well if you're not a fan of Amazon

Thug Kitchen has some great, easy to make recipes that don't require many "exotic" ingredients. I also use The Homemade Vegan Pantry all the time. It's great for stocking your pantry and fridge rather than spending lots of cash on pre-made stuff. Plus, generally healthier. If you like Italian cooking, I enjoy Vedura (not vegan specific but the recipes are all veggie-centric and generally really simple).

Thai Vegetarian Cooking (Thailand)

Real Vegetarian Thai (Thailand)

Teff Love (Ethiopia)

Kansha (Japan)

The Lotus and the Artichoke (Malaysia and Sri Lanka are my two favorites, but also has India, Mexico, and Ethiopia)

Decolonize Your Diet (Mexico)

Tahini & Turmeric (the Middle East)

I also like Isa Chandra Moskowitz's books for baking. For slightly fancier, more involved books, I like Bryant Terry's (especially Afro-Vegan).

This recipe comes from Miyoko Schinner's book and combines tofu with flax seed gel for truly amazing results. I can't recommend this recipe or Miyoko's book highly enough!!

Depending on where you live, your library might have a bunch. You can check them out, try some recipes, and see if it's one you might want to buy.

I like a lot of international and multi-cultural flavors so I like a wide variety of cookbooks including:

Afro Vegan

Vegan Richa's Indian Kitchen

Chloe's Vegan Italian Kitchen

and a general cookbook that helps you make your own dishes using vegan staples:

The Homemade Vegan Pantry

https://www.amazon.com/dp/B07ZZF5M4L/ - this book includes many great recipes!!

Most of the cheese recipes by Skye Michael Conroy are outstanding.

https://thegentlechef.com/category/cheeses/

https://www.amazon.com/Non-Dairy-Evolution-Cookbook-Modernist-Plant-Based/dp/1499590423

Here are some links for the product in the above comment for different countries:

Amazon Smile Link: New Farm Cookbook


|Country|Link|
|:-----------|:------------|
|UK|amazon.co.uk|
|Spain|amazon.es|
|France|amazon.fr|
|Germany|amazon.de|
|Japan|amazon.co.jp|
|Canada|amazon.ca|
|Italy|amazon.it|
|China|amazon.cn|




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