My Favorite Vegan Cookbooks (Top 10)

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Many of these vegan cookbooks I personally own and use quite often, others I have read and loved so much I wanted to share them with you! As a cookbook author I’m obsessed with reading all the cookbooks I can get my hands on so I had to share some of my all time favorites with you! All book descriptions are taken from Amazon.com

#1 Veganomicon, 10th Anniversary Edition: The Ultimate Vegan Cookbook 

https://amzn.to/2NFoXjy

Vegan powerhouses Isa Chandra Moskowitz and Terry Romero update their beloved cookbook with 25 new dishes, revisions throughout for more than 250 recipes, stunning color photos, and tips for making your kitchen a vegan paradise.

Who knew vegetables could taste so good? Vegan powerhouses Isa Chandra Moskowitz and Terry Romero bring a brand new edition of this beloved vegan cookbook to celebrate its 10th anniversary. You’ll find 25 new dishes and updates throughout for more than 250 recipes (everything from basics to desserts), stunning color photos, and tips for making your kitchen a vegan paradise. All the recipes in Veganomicon have been thoroughly kitchen-tested to ensure user-friendliness and amazing results. Veganomicon also includes meals for all occasions and soy-free, gluten-free, and low-fat options, plus quick recipes that make dinner a snap.

#2 Minimalist Baker’s Everyday Cooking: 101 Entirely Plant-based, Mostly Gluten-Free, Easy and Delicious Recipes https://amzn.to/2VxmXya

The highly anticipated cookbook from the immensely popular food blog Minimalist Baker, featuring 101 all-new simple, vegan recipes that all require 10 ingredients or less, 1 bowl or 1 pot, or 30 minutes or less to prepare
 
Dana Shultz founded the Minimalist Baker blog in 2012 to share her passion for simple cooking and quickly gained a devoted worldwide following. Now, in this long-awaited debut cookbook, Dana shares 101 vibrant, simple recipes that are entirely plant-based, mostly gluten-free, and 100% delicious.

#3 Food52 Vegan: 60 Vegetable-Driven Recipes for Any Kitchen

https://amzn.to/3eNI5I9

Omnivore or vegan (or anywhere in between), we’re all looking for memorable, flavorful dishes to cook for ourselves and the people we care about. If those recipes happen to be healthful, nourishing, and friendly to vegetarians and vegans, even better.

#4 Peace & Parsnips: Adventurous Vegan Cooking for Everyone https://amzn.to/2ZlGTFu

Chef Lee Watson was once, in his own words, “the mightiest nose-to-tail carnivore of them all.” But four years ago, he went completely vegan—and today, he’s an easygoing evangelist for peaceful, plant-full eating!

Now, Peace & Parsnips captures 200 of Lee’s extraordinarily creative recipes, all “rooted” in his love of life and his many travels—from the streets of Mexico and the food bazaars of Turkey to the French countryside, the shores of Spain, the spice markets of India and beyond! Twelve chapters burst with gorgeous photos (200 in all!), tempting us with Lee’s mouthwatering recipes—all meat-free, dairy-free and egg-free, and many gluten-free—that are brimming with goodness.

#5 Raw: The Uncook Book: New Vegetarian Food for Life https://amzn.to/3dJJFJD

Raw is the first major guide to preparing gourmet raw cuisine, an introduction to the finest dining this planet has to offer, with unique dishes made entirely from vegetarian and living foods.

Raw offers ultimate pure flavor, thousands of textures, and beautiful effects on body, mind, soul and the environment! This isn’t 100 variations of salad, but an ultra-gourmet cuisine, which fuses ancient culinary techniques with a modern and practical lifestyle. From sun-baked pizzas, satisfying sandwiches, vegan sushi, the best burritos and sprouted-rice dishes, to sangria and shakes, cookies, pudding, and pies.

#6 The Fully Raw Diet: 21 Days to Better Health, with Meal and Exercise Plans, Tips, and 75 Recipes  https://amzn.to/38f5OOL

The Fully Raw Diet offers a 21-day plan to help people enjoy a clean, plant-based, healthful approach to eating. Kristina Carrillo-Bucaram transformed her own health by eating vegetables, fruits, nuts, and seeds—100% fresh, raw, and ripe—and she is now the vivacious, uber-healthy founder of the FullyRaw brand. Her ten-year success with this lifestyle inspires thousands via social media, and her 21-day FullyRaw Video Challenge on YouTube in 2014 dramatically grew her fan base. This book shares her advice and will correspond to a new video challenge, with meal and exercise tips, recipes, and vivid photos. Fans will love the smoothies, salads, main dishes, and desserts, such as Lemon-Ginger Blast, Spicy Mango Basil Salad, Yellow Squash Fettuccine Alfredo, Melon Pops, and Caramel-Apple Cups.

#7 Thug Kitchen: The Official Cookbook: Eat Like You Give a F*ck https://amzn.to/3dNapcb


Thug Kitchen lives in the real world. In their first cookbook, they’re throwing down more than 100 recipes for their best-loved meals, snacks and sides for beginning cooks to home chefs. (Roasted Beer and Lime Cauliflower Tacos? Pumpkin Chili? Grilled Peach Salsa? Believe that sh*t.) Plus they’re going to arm you with all the info and techniques you need to shop on a budget and go and kick a bunch of ass on your own.

#8 Forks Over Knives―The Cookbook: Over 300 Recipes for Plant-Based Eating All Through the Year https://amzn.to/2VtSd0Y

Forks Over Knives—the book, the film, the movement—is back again in a cookbook. The secret is out: If you want to lose weight, lower your cholesterol, avoid cancer, and prevent (or even reverse) type 2 diabetes and heart disease, the right food is your best medicine. Thousands of people have cut out meat, dairy, and oils and seen amazing results. If you’re among them—or you’d like to be—you need this cookbook.

#9 The Homemade Vegan Pantry: The Art of Making Your Own Staples https://amzn.to/3ihlFBb

Studded with full-color photos, The Homemade Vegan Pantry celebrates beautiful, handcrafted foods that don’t take a ton of time, from ice cream and pizza dough, to granola and breakfast sausage. Miyoko Schinner guides readers through the techniques for making French-style buttercreams, roasted tomatoes, and pasta without special equipment. Her easy methods make “slow food” fast, and full of flavor. 

The Homemade Vegan Pantry raises the bar on plant-based cuisine, not only for vegans and vegetarians, but also for the growing number of Americans looking to eat lighter and healthier, and anyone interested in a handcrafted approach to food.

#10 Modern Vegan Baking: The Ultimate Resource for Sweet and Savory Baked Goods https://amzn.to/2COh60O

The ultimate guide to real vegan baking―Modern Vegan Baking is your best resource for creative, substitution-free treats that are both savory and sweet

With new ingredients like agave, arrowroot, and aquafaba, vegan baking is every bit as delicious and exciting as traditional baking. Mixing inventive ingredients and cutting-edge methods, professional vegan baker and blogger behind Gretchen’s Vegan Bakery Gretchen Price shows just how delicious substitution-free cooking can be. With 125 recipes, plus step-by-step tutorials, Modern Vegan Baking provides a variety of tried and tested recipes for anyone who enjoys vegan baking.

I hope you enjoyed this list! What are some of your favorite vegan cookbooks? Share below and support you fellow authors~

Breakfast Tacos

Is there anything better than tacos? Well maybe dessert but for breakfast I love making fresh tortillas and filling them with fluffy scrambled eggs, creamy avocado, tomato, salsa, and cilantro.

Note: see my recipes here for homemade corn tortillas

Homemade salsa with garlic and cilantro https://noshwithchefjulie.com/2020/05/03/homemade-salsa-with-garlic-and-cilantro/

Vegan note: Omit the eggs and pan fry up some firm tofu with spices like turmeric, paprika, black salt, and garlic.

Yield: 6 tacos

Ingredients:

6 tortillas

4 eggs

2 sprigs of cilantro

1/2 tomato

1 avocado

Salsa of choice

Oil

Salt and pepper (optional)

Prepatation:

Heat up the tortillas in a skillet until warmed one at a time, or 30 seconds in the microwave.

In a small bowl add all the eggs and whisk until well beaten.

Wash and dice the tomato and avocado. Mince the cilantro whole with stems attached.

In a small frying pan add a touch of oil and cook eggs stirring often until cooked through for 3-5 minutes.

Layer the tacos with the scrambled eggs, salsa, tomato, and avocado. Sprinkle the cilantro on top and add a touch of salt and pepper and enjoy.

Lentil Soup with Zucchini

This soup smells delicious and is filled with fresh vegetables, pasta, quinoa, and lentils. I love to make a big batch of this and enjoy it all week.

Yield: 8-10 servings

Ingredients:

8 cups water

3 carrots

3 celery stalks

1/4 onion

1 cup green cabbage

1/2 cup quinoa

1 cup lentils

1 cup egg noodles

1 zucchini

1/2 tsp. Salt

1 chicken or vegetable based bullion cube

Preparation:

Wash all produce and dice the celery, carrot, zucchini, cabbage, and onion.

In a large stockpot add in the cut vegetables, salt, water, quinoa, lentils, and heat up to a boil.

Add in the bouillon cube and stir a few minutes. Turn down the heat to low and let soup simmer 30 minutes.

Add in the pasta and cook for 15 minutes until the lentils are soft and the pasta is cooked.

Take off heat and enjoy.

New Cookbook -50 Quick and Easy Plant Based Recipes

I am an Amazon Affiliate so if you purchase anything through my links, I will make a commission at no cost to you. See my full disclaimer here https://noshwithchefjulie.com/copyright-and-disclaimer/

This vegan cookbook is filled with 50 plant based healthy, fun filled dishes with simple ingredients that everyone can enjoy. Creating wholesome plant based meals is easier than you think, with my tips and simple instructions you can become the star chef in your own kitchen.

https://amzn.to/2ZLZ6fx

Available in paperback, e book, and FREE on Kindle Unlimited

Black Bean Tacos with Sweet Corn

There’s nothing better than tacos. I could eat them every day and the wonderful flavor combinations are endless! This is one of my favorites black beans and sweet yellow corn.

Yield: 6 tacos

Ingredients:

1 can sweet yellow corn

1 can of black beans or 1 1/2 cups cooked from dried beans

Mixed greens

Cabbage

3 Tomatillos or green tomatoes

6 small flour tortillas

1/2 tsp. Garlic powder or 1-2 garlic cloves peeled

Cilantro

Salt

Preparation:

Wash all produce. Slice the cabbage very thin. Cut the tomatoes or Tomatillos into quarters.

Drain and rinse the beans if using canned and drain the corn.

For the salsa: In a blender or food processor blend the tomatoes or tomatillos. Add 2 tbsp. of water and mix on high until well processed. Add in a pinch of salt, garlic, and a few sprigs of cilantro. If it’s too thick add more water. Add on more salt to taste.

Heat the beans and corn up in a small pot on medium heat for 3-5 minutes until warmed through.

Heat up the tortillas if desired in a skillet but constantly turning and flipping them about a minute on each side. Or microwave for 30 seconds.

Layer tortillas with all the toppings and enjoy!

Lentil Sloppy Joes

This sloppy joe recipe is a wonderful meal, hearty, tangy, and full of protein. Perfect for a meatless Monday treat. Flavored with tomatoes, bell pepper, and spices, this is a quick and easy meal everyone will love!

Yield: 2 servings

Ingredients:

1 cup lentils

2 tbsp. oil

2 cloves garlic

1 tsp. salt

1 tsp. garlic powder

1 tsp. celery salt

1 tbsp. turmeric

1 tsp. yellow or brown mustard

1 tsp. sweet paprika

1 tsp. smoky paprika

3 tbsp. tomato paste 

1 cup tomato sauce

1 cup water

4 hamburger buns

Preparation:

Boil a medium pot of water and add lentils let cook 25 minutes or until tender. Strain in colander and set aside.

Wash and dice onion and bell pepper. Peel and mince the garlic cloves.

In a large saute pan heat the oil with onion and green bell pepper on medium and cook about 5 minutes. Add in the  garlic, salt, garlic powder, celery salt, turmeric, mustard, paprika, tomato paste,  tomato sauce, and water.

Stir well and saute 10 minutes and add in cooked lentils. Turn heat down and low simmer for 15-20 minutes. Let cool  5 minutes or serve right away on open faced buns and enjoy!

Let me know what you think in the comments below, if you have tried this recipe, tag me on Instagram and Twitter under @noshchefjulie 

Raw Vegan Carrot Sushi

Sushi is one of my favorite foods in the whole world. This is such a flavor punch full of raw veggies and it’s a great way to use leftover juice pulp! This raw vegan recipe is one of my favorites. If you do use juice pulp it is best to make this the same day.

Note: If you don’t have pulp, you can also puree vegetables in a food processor, just make sure to squeeze out all the water and use a cheesecloth bag.

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Yield: 2 rolls

Ingredients:

1 1/2 cups carrot juice pulp (squeezed dry in a cheesecloth bag to get water out)

1/2 cup mixed greens

1/3 cup avocado salsa (a mix of avocados and tomatillos)

1 tbsp. chia seeds

sesame oil

2 nori sheets

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Preparation:

In a bowl mix the pulp and chia seeds together.

Get a sushi mat and wrap in plastic wrap. Lay one sheet of nori on top.

Spread carrot mix on top of the nori in a thin layer. Spread some avocado salsa in the middle, and top with half the mixed lettuce. From the bottom, carefully cup your hands to press the roll while you roll up the sushi.

Slice the sushi with a sharp knife. I find it helps to wet the knife first.  Repeat this process for the second roll.

Top the sushi with a little avocado salsa and drizzle some sesame oil over the top. Grab your chopsticks and enjoy!

Let me know what you think in the comments below! If you have tried this recipe tag me on Instagram and Twitter! @noshchefjulie

Easy Pinto Bean and Rice Burritos with Cilantro

This meal is a new go to…. it’s fresh, so easy, and great for taking to work for a quick lunch. These burritos are packed with flavor! The fresh cilantro is so yummy in this, and don’t forget your hot sauce!

Yield: 4 burritos

Ingredients:

2 cups cooked rice
4 tortillas
2 cups cooked or canned pinto beans
1 tbsp. tomato paste
1/3 cup of water
 1 tsp. chili powder
1 tsp. paprika
1 tsp. salt
1 tsp. onion powder
1 tbsp. olive oil
fresh cilantro

Preparation:

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Cook rice, per directions…usually 1-part rice to 2-parts water with a pinch of salt. Heat to boil, stir and then cover and turn down heat to low and cook 15 minutes. Fluff with fork.

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Canned beans work also for this recipe. If making from dry, soak beans overnight. Drain water, rinse the beans well, and drain again. Easy slow cooker method: Add beans and enough water to cover beans up to 2 inches over so the beans have enough room to expand while cooking. You can add in onion or spices just wait to add salt until the end of the cooking process.

Cook on high 3-4 hours or low for 6-8 hours until they are tender. Drain excess water and you’re ready to go.

Wash and pat dry cilantro. Take a few stems and chop finely…including the stems.

In a small pot, heat the oil and the beans on medium heat. Add in the water and tomato paste and stir well 2-3 minutes. Next add in all the spices and stir. Cook for 2-3 minutes and take off heat.

To assemble burritos:

IMG_20190423_184800944.jpg

Lay each tortilla out. Layer 1/2 cup of rice, and 1/2 cup of the beans over each tortilla in the middle. Top with fresh cilantro and roll up into burrito. Serve with salsa or your favorite hot sauce and enjoy.

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Let me know what you think in the comments below! You can also connect with me on Twitter, Instagram, and Pinterest under @noshchefjulie
Baked Portabella Mushrooms

Baked Portabella Mushrooms with Kidney Beans, Green Beans, Walnuts, and Fresh Basil.

This simple recipe has less  than 10 ingredients and minimal prep time.  Mushrooms are a great meat substitute you can use in so many ways. This recipe is great as is, over wild rice, lentils, or even on top of a salad.

Yield: 2 servings

Ingredients:

2 portabella mushrooms

1 can dark red kidney beans

1 can french cut green beans

olive oil

fresh basil (3-4 leaves)

2 tbsp. raw walnuts

salt and pepper, to taste

Preparation:

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Wash the mushrooms and pat dry. You can remove the insides with a spoon if you prefer.  Drain and rinse the kidney beans and green beans.

Pre-heat the oven to 350*F.

Slice the mushrooms into thick strips about 1 inch.

In a 9 x 13  glass baking dish, add the kidney beans and green beans, and add  2 tbsp. of water. Lay the mushrooms on top, drizzle a little olive oil and add salt and pepper to taste.

Bake  15 minutes, stir well to let the liquid absorb better with the mushrooms, and bake an additional 10-15 minutes.  Chop the fresh basil leaves and add to mix with walnuts. Lightly toss and enjoy.

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!

Baked Portabella Mushrooms

Savory and Sweet Mason Jar Salad

I’ve been on a meal prep kick, and salads are so fast and easy to make. I always bring my lunch to work so these are great to make quickly and have a fresh and healthy lunch.

Yield: 1 salad

Ingredients:
1 1/2 cups fresh spinach
1/4 cup chickpeas
2 tbsp. Raw pumpkin seeds
1/2 cup red seedless grapes
5 dried apricots

Preparation:

Wash spinach and rinse chickpeas. Fill mason jar with spinach, chickpeas, grapes, apricots, pumpkin seeds.

Enjoy with your favorite dressing, or make a quick one use olive oil, fresh lemon juice and a touch of salt and pepper.

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mason jar salad

Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!