Foolproof Plant-Based Recipes for Breakfast - and In-Between

I’ve cooked nearly every recipe in this book and nearly all of them are perfection. Great meals worth not so hard to find ingredients. I do cut back on the mount of oil used on each recipe but that’s no biggie to me. I find the intro and notations for each recipe quite useful. If you are vegan or just trying to get into this lifestyle slowly this book is a must. Hope you like it as much as we do.

As with anything from ATK, this is amazing. Every recipe is an absolute home run by any standard. Extra points for doing a nice overview of related lifestyle and ingredient selection points. This is one of those cookbooks I just like to sit and read through it's so well-written. Since it came, I've probably cooked 4 meals per week just from this book.

If you are new to vegan eating then get this it has some tasty recipes and approaches it in a very methodical way allowing you to get staples for the pantry and so you have what you need on hand. Nothing exotic about ingredients. You can find most either on the store marketplace or your local health food store and even your regular grocery store if there is a good selection.

So, I am a reluctant vegan cook. I need to learn to cook vegan for my adult children but I need to make everyone else (including myself and my meat-loving relatives) happy too. The recipes I find online are hit (or mostly) miss. They are usually poor imitations of non-vegan food. For once, I feel hopeful. I really want to try these recipes and so far, so good. Brownie recipe was a total hit with all. Beautiful photos make you want to cook this food. I love the section on vegan ingredients and explanations of why they work. Who knew that chick pea liquid works great for meringues? I am now hopeful. I can do this. Happy family.

Nice cook book, I am not a vegan or a vegetarian for that matter mainly because I am capable of independent thought and not susceptible to cult mentality. On the other hand I am interested in all styles of cooking and these recipes will likely make for good side dish ideas.

This is the most depressing cookbook I own. As a person forced to avoid animal fats, I'm trying to find a way to continue to enjoy cooking without animal products. There are good recipes in here but I would be lying if I said the food was as satisfying as my former omnivorous diet. I'm always hungry now, and how is eating foods of tropical origin supposed to be better for the environment than eating locally sourced, seasonal fare? Ridiculous.
I think this is probably the best vegan cookbook I've seen, though. No preachy self congratulatory bs in sight. Just tragic vegan food.

I was excited to get something from American test kitchen's since I like how they show what makes a recipe good or not, and what can be substituted or not, which they did in this vegan cookbook. So that is appreciated. The downfall is the recipes. It should almost be called the Asian test kitchen instead of American, not that I'm against Asian food, I love Asian style food. But the majority of the recipes for the main courses are all Asian or international dishes. Some of them I can't even pronounce the names or have ingredients that I've never heard of and I cook quite a bit of vegan food. It's like they think vegan food has to be exotic. So I don't see many recipes wanting to try in the main dishes section. Plus even some of the basics of vegan cooking like seitan, they don't even show a recipe for seitan, they offer it in one sandwich as a store bought item. They also don't use nutritional yeast in their cheese sauce, or black salt in their egg dishes which to me is pretty much basic vegan replica ingredients. On a good note I did make their vegan brownies which were very very good, and there are some other recipes in the baking section that look good though I don't tend to bake too much because they are high in fat and sugar whether they're vegan or not.

Not for the newer vegan. Many of the recipes are overly complex, and require too many unique ingredients. Meat substitutes are often required, as well as making sauces and stocks from additional chapters in the book. There are very few quick, healthy food options. Extensive prep time is required for most recipes. There are better books out there,

Most of these recipes look ridiculously time-intensive, and the ingredients are often pretty exotic. I tried two recipes and they were okay, but ultimately I don't think this book has a lot of staples to be used for our household.

As many reviews here state there is a TON of reuse here. You find many of these recipes their other books. It does not hold a candle to the terrific work they've done with the vegetarian book which I can recommend. There are some great things in this book. The cakes are pretty remarkable feats.

Still working through the limited recipes but just not impressed here. There is a typo on in one of the cut-and-pasted recipes (omelette) and a general lack of thoroughness here. I take issue with the mayonnaise, it is not made clear if the homemade version they suggest is equal to the store-bought they recommend. Why is Aquafaba not credited at all? Where is the deep dive into this?

I hate writing negative things about ATK but what a sad sad day for vegans.

OMG. Just received this first edition hot off the press. It is awesome, as are all things from ATK. Includes "The Vegan Kitchen" which explains potential "hidden ingredients " of commercial products, typical vegan fare is described in detail. And then the recipes begin! Yea! We've tried recipes from the Breakfast & Brunch, Soups, Stews & Chilis, New Dinner Favorites, Snacks & Apps. As expected from ATK, recipes are finely tuned: if you can read, you can serve a perfect meal without doing a "dry run" first. ATK recipes come out as promised, Every. Single. Time. ?

I wish the calories and nutritional info was with the recipes. What a pain to have to go find them in a chart in the back. Very hard for planning if you are trying to balance your meals for the day.
Food is good though!

I received my copy today and am really thrilled with it. The recipes are straightforward and non-intimidating while also creative and appealing. As usual ATK includes wonderful alternatives and tips. My only wish is that ATK would include nutritional information on the recipe page and not at the back of the book. This is a small quibble and does not merit a star reduction. Really thrilled with this purchase. I have already taken note of recipes I plan to make. Thank you ATK.

Everything about this book is great except one thing, and for me it's a biggie - there's no nutritional information for each recipe!!!! No calorie, sodium, fat or carb count, etc. This information is vital to people who are turning to a vegan diet to combat heart disease, high blood pressure, diabetes, or other health problems. I'm amazed ATK would leave this out. So, for me this book doesn't provide all the info I need to make it my "go to" cookbook for vegan cooking.

I completely agree with Former Morrison's review. The recipes are recycled, mostly from ATK's Vegetarian Cookbook. I have no problem in theory with that approach -- no reason a vegan would want to buy a vegetarian cookbook that includes lots of egg and cheese based recipes, and no reason ATK shouldn't cater to that market. However, ATK should make clear that the cookbook is just a patching-together of recipes in other cookbooks that the buyer might already own, and should specify where they came from and which are new. Otherwise, ATK wastes our time. I am eager to find new vegan recipes that I like. But I don't want to go through the cookbook recipe by recipe to see if each is all redundant of cookbooks I already own so I can decide whether to send it back. There is nothing in the the store page about the book, or in the book itself, that indicates this is just a recycling project.

And a more minor annoyance: I would prefer if all the ATK paperback cookbooks would be the same size so they line up better. This book is quite small.

I am enjoying reading this. It is very nicely designed and presented. I have yet to try a recipe as I have been quite busy lately. I am a collector of cookbooks and find this a wonderful addition to my library. I will definitely cook. With this and post another review.

I appreciated that they experimented to determine the best choice of ingredients in making their recipes. I give them bonus points for exploring some unusual or unexpected ingredients such as adding vinegar to Mac n’yeast to lend a sharper cheese flavor along with traditional vegan ingredients such as nutritional yeast. They also had their take on aquafaba meringues which included the recommendation to pour aquafaba through cheesecloth first to eliminate any particles for a more professional looking end product. The reason for only three stars is the amount of oil and fat in each and every recipe where it wasn’t needed. Cooks Illustrated need to stretch themselves beyond just vegan recipes to healthy vegan recipes.

Having other books from America's Test Kitchen, I was expecting a lot more. This book is ok, there are definitely some good recipes. However, I was expecting to be able to use at least 95% of the recipes in this book, but it seems I'll be making a lot less. There are a lot of tofu and tempeh based recipes. I limit how much soy I eat, so I prefer a more vegetable based vegan diet. Many of the recipes are also not that healthy. I'll use the book, substituting the tofu whenever I can, but it's not a great resource.

If you are already a vegan/plant based person, there is nothing really new here. It's easy to cook vegan when you use vegan butter, vegan oils, all purpose flour, deep frying, frying in oil, and basically just omnivore recipes with these ingredients substituted. Anyone can do that. So what this tells me is that the folks who wrote these recipes are clueless about what eating vegan or plant based is. So where I had hoped the real creativity and genius that I expected out of America's Test Kitchen would be, to create recipes without using manufactured processed unhealthy foods, is to me to say that they missed the boat, not by an inch, but by a mile. I had hoped that as America's Test Kitchen their attempt at vegan cooking would have been more about originality and creativity than trying to make omnivore recipes into vegan. I am so tired of everyone trying to make recipes that look like foods from the Standard American Diet. Truthfully, there are bloggers out there that do a much better job than American Test Kitchen. That said, the book is beautifully executed. Nice hand and beautiful photos. If you are transitioning into veganism and have no health issues related to inflammatory ingredients like oils, this book might be helpful to you. The explanations are American Test Kitchen style, and give you the "why" and "how" as to why their recipes work. It's the only reason I am giving this review a 3.

This is my favorite cookbook to recommend to anyone new to vegan cooking - nonvegans looking for plant based recipes or new vegans. I am vegan, my spouse is not, and many of our dinner guests are not.

While this book calls for various milk alternatives, only 2-3 recipes call for faux "meat" and none of the recipes call for faux "cheese". Almost everything can be bought at your local grocery store or diverse produce market.

This is my go-to for dishes that even omnivores have enjoyed.

So far we have made:
- Brownies (added some chopped walnuts). Should have doubled the batch cause we demolished them by day 2 of a group camping trip.
- Oat + jam bars. Crust is perrrrrfect.
- Lasagna. OMG. I make this at least once a month. The cashew-cauli 'ricotta' is the stuff of dreams.
- bolognese. so savory. so meaty.
- saag tofu. creamy tangy perfection.
- vindaloo. spicy and tangy.
- scones. I Can't Believe They're vegan.
- pesto pizza. you won't miss the cheese.
- tofu banh mi. brought these on a hiking trip, everyone scarfed 'em down.
- peanut butter cookies. two toddlers give these 2 thumbs up!
- alfredo. a little on the sweeter side but still pretty tasty.

If you're already vegan, most of the "vegan" ingredients are what you're probably already familiar with. The recipes are not vegan versions of common meals and sometimes include more fat than would be good for a low fat diet. This may not be your most used or helpful vegan cookbook based on keeping meals quick and easy but it could give someone who wants more adventurous options something to try out. Contains a lot of soy products. Early excitement for these recipes may wear off after realizing they aren't that great for weekly meal planning use or families with small children.

If you are already a vegan/plant based person, there is nothing really new here. It's easy to cook vegan when you use vegan butter, vegan oils, all purpose flour, deep frying, frying in oil, and basically just omnivore recipes with these ingredients substituted. Anyone can do that. So what this tells me is that the folks who wrote these recipes are clueless about what eating vegan or plant based is. So where I had hoped the real creativity and genius that I expected out of America's Test Kitchen would be, to create recipes without using manufactured processed unhealthy foods, is to me to say that they missed the boat, not by an inch, but by a mile. I had hoped that as America's Test Kitchen their attempt at vegan cooking would have been more about originality and creativity than trying to make omnivore recipes into vegan. I am so tired of everyone trying to make recipes that look like foods from the Standard American Diet. Truthfully, there are bloggers out there that do a much better job than American Test Kitchen. That said, the book is beautifully executed. Nice hand and beautiful photos. If you are transitioning into veganism and have no health issues related to inflammatory ingredients like oils, this book might be helpful to you. The explanations are American Test Kitchen style, and give you the "why" and "how" as to why their recipes work. It's the only reason I am giving this review a 3.

This is my favorite cookbook to recommend to anyone new to vegan cooking - nonvegans looking for plant based recipes or new vegans. I am vegan, my spouse is not, and many of our dinner guests are not.

While this book calls for various milk alternatives, only 2-3 recipes call for faux "meat" and none of the recipes call for faux "cheese". Almost everything can be bought at your local grocery store or diverse produce market.

This is my go-to for dishes that even omnivores have enjoyed.

So far we have made:
- Brownies (added some chopped walnuts). Should have doubled the batch cause we demolished them by day 2 of a group camping trip.
- Oat + jam bars. Crust is perrrrrfect.
- Lasagna. OMG. I make this at least once a month. The cashew-cauli 'ricotta' is the stuff of dreams.
- bolognese. so savory. so meaty.
- saag tofu. creamy tangy perfection.
- vindaloo. spicy and tangy.
- scones. I Can't Believe They're vegan.
- pesto pizza. you won't miss the cheese.
- tofu banh mi. brought these on a hiking trip, everyone scarfed 'em down.
- peanut butter cookies. two toddlers give these 2 thumbs up!
- alfredo. a little on the sweeter side but still pretty tasty.

If you're already vegan, most of the "vegan" ingredients are what you're probably already familiar with. The recipes are not vegan versions of common meals and sometimes include more fat than would be good for a low fat diet. This may not be your most used or helpful vegan cookbook based on keeping meals quick and easy but it could give someone who wants more adventurous options something to try out. Contains a lot of soy products. Early excitement for these recipes may wear off after realizing they aren't that great for weekly meal planning use or families with small children.

Love Love Love this cookbook. Finally, America's Test Kitchen is acknowledging my existence. I've been a huge ATK fan for years, and a vegan my entire adult life. But ATK is usually soooo meaty. I have to skip past 50% of their show's content, and then struggle to veganize the other 50%. Nonetheless, the information I learn about baking and cooking from ATK is invaluable. But now....NOW they're speaking my language. I am in the process of reading this cookbook cover to cover. I love that there are full color pictures of what the dish is supposed to look like. And I love that they explain the process and science behind the recipe creation. I can't wait to make almost every recipe in this book. The first day that I got this cookbook, that evening, instead of my husband and I sitting down to watch Netflix, we spent the evening looking through the book and planning out what items we were going to prepare in the coming week.

I love this book. I have always liked watching America's Test Kitchen on PBS for their explanations of how they create their delicious recipes. The same goes for this book. Being new to the vegan way of eating I feel it is the perfect book to tell me what foods to buy and how to make them soooo tasty. Two of my adult children have also started eating this way. Since their birthdays are both in March, I just ordered each of them a copy. My first order was the Kindle edition and it made it great to read the first time. Now that I want to go back and find some of the details and try the recipes, the Kindle edition is just too hard to find what I am looking for. I ordered myself the book version today also.

Im a carnivore in a household of carnivores. When a family member developed a mammal meat allergy and dairy intolerance, our diets changed. Having subscribed to ATK until the creator left, I was familiar with the quality of their recipes. We skeptically tried multiple recipes and have been really pleased. We had to upgrade our blender from our $10 discount store cheapy from 15 years ago, but fake cheeses are surprisingly delicious. Fins and feathers are still ok, so we do vegan a couple nights a week. ATK makes it yummy.

WOW!! As a new vegan, this book has it all to help me figure it out. It's not just full of DELICIOUS recipes with beautiful pictures.... it also breaks down and explains all those crazy things that most of us don't know much about. Things like Farro, Tofu, Tempeh, all the different dairy substitutes, niutritional yeast, meat substitutes that you would never think of, and on and on. This book is SO MUCH MORE then I expected! Highly, HIGHLY recommend!

I just received this cookbook as a gift and so far I do love it. I have only made the chocolate cupcakes so far.... cake comes first! And they were delish. ATK has a way of making recipes seem flexible and I love that they give a bit of what didn't work and why and why what did work, works. Highly recommend even for non vegans.

Love this book. I bought 3 books one for me and one for my kids and recommend it to my sister. Pictures of every dish and easy to make. I have cooked out of this book for 6 months. I have been a vegan since September and this is my first book. I have cook out of this book over and over and now I am looking for another book.

You swimply can not go wrong by using an Americas Test Kitchen Recipe or product recommendation. Not always perfect and not always easy to follow but usually they are. And always really tasty and crowd pleasing. I have been getting the magazines for over 10 years and they have provided wonderful vaiety and delicious outcomes. The Vegan For Everybody is not en exception. I had no idea what Vegan cooking was/is and it is also very delicious and happily really good for you too. I have friends who are Vegan and as a pretty standard meat and potato guy, as well as fish, poultry, cheese and eggs. My Vegan fiends have been happily satistfied as well as full. this book is easy to foillow, pretty easy and really good

Nice cook book, I am not a vegan or a vegetarian for that matter mainly because I am capable of independent thought and not susceptible to cult mentality. On the other hand I am interested in all styles of cooking and these recipes will likely make for good side dish ideas.