November celebrates all things plant-based. Whether you are already a staunch vegan or would like to introduce more meat-free recipes to your repertoire, we have a great selection of Vegan cookbooks for you.
Here are 6 of our favourite vegan recipe books and something you should read if you are vegan curious.
Anything You Can Cook, I Can Cook Vegan by Richard Makin
The ultimate guide to truly knockout plant-based cooking with recipes, tips and techniques from @schoolnightvegan
Imagine a world with limitless vegan options; a place where anything and everything can be made vegan. Mac ‘n cheese? Proper English fry up? Decadent ice cream sundae? Imagine no more – you can find them all here!
Anything You Can Cook, I Can Cook Vegan is a guide to truly creative plant-based cooking with zero sacrifices. With over 100 innovative recipes, along with tips, techniques and ingredient guides, this book will teach you how to feel more confident than ever in a plant-based kitchen.
With cleverly marked difficulty levels, recipes range from quick, school-night classics to fun weekend baking projects. You’ll learn to make delicious meat alternatives and proper, grateable vegan cheeses, and find out just how versatile tofu can be. Incredible veganised recipes include:
– Vegan Fried Eggs – Mushroom Brisket Sandwiches – Tempeh Nuggies – Beefless Bourguignon – Chocolate Pretzel Pie
Richard Makin packs each recipe with genius vegan “hacks” to help everyone from novice cooks to plant-based pros. This book shows just how exciting vegan cooking can be, and you’ll soon wonder how you ever coped without it.
Let’s Go Nuts by Estella Schweizer
We all know that nuts are a superfood; rich in protein, healthy fats, fibre, and minerals, they make a convenient snack and add crunch to a salad. But the true versatility of nuts as a main ingredient has been underexplored. Organized to honour the gifts of every season, this book kicks off with a spring menu of asparagus with peanuts, chilis, and mango; plunges into summer with a walnut Bolognese on zucchini pasta; celebrates fall’s bounty with pumpkin and lentil lasagne filled with cashew béchamel sauce; takes off winter’s chill with a no-cheese fondue—and more soups, salads, dips, cakes, breads, and desserts. Each recipe is presented in double-page spreads with gorgeous photographs, a list of kitchen equipment, and tips for serving and substitutions.
Schweizer also does a deep dive into a variety of nuts and seeds—from almonds to walnuts, pecans to pepitas—providing not just nutritional information but also in-depth histories, origins, and types of uses. Whether you’re a gourmet plant-based cook, or just looking for new ways to benefit from a nutritional powerhouse, these recipes look good, taste great, and will make you feel even better.
Nistisima means fasting food – food eaten during Lent and other times of fasting observed by those of Orthodox faith. Mostly this involves giving up meat and dairy and instead using vegetables, pulses and grains to create easy, delicious dishes that all just happen to be vegan.
In this book, Georgina draws on the history and culture around nistisimo cooking in the Mediterranean, Middle East and Eastern Europe to share the simple, nutritious and flavour-packed recipes at the heart of the practice, including:
· Salatet malfouf cabbage slaw · Briam (‘Greek ratatouille’) · Pumpkin, raisin and harissa pie · Kibbet el raheb, ‘monks’ soup’ · Jewelled lentil moutzentra · Rizogalo rose rice pudding with roasted strawberries · Moustokouloura spiced grape, honey and chocolate biscuits
Whether you’re vegan, vegetarian, or simply want to eat more plant-based food, Nistisima offers you tried and tested recipes that celebrate the very best of this tradition – all bursting with flavour and all surprisingly vegan.
In this first-of-its-kind book, Denai Moore pays homage to flavours and authentic dishes from her Jamaican roots whilst firmly planting them within a modern-day context.
From her convenient Rice & Peas Arancini to her comforting ‘Oxtail’ Gravy & Roasted Garlic Spring Onion Mash, the recipes are approachable, engaging and downright delicious.
Jamaican food is often misrepresented, simplified and reduced to being really spicy – and MEAT heavy.
Denai is a Jamaican chef who loves to make vegan food and in Plentiful she debunks this taboo about Jamaican food.
With this book, she shows how exciting, diverse, and vibrant vegan flavours and Jamaican food truly are.
You Can Cook This! by Max La Manna
Easy plant-based recipes to save you time, money and waste!
Over 120 no-fuss meals that celebrate your favourite veg, social media sensation Max La Manna delivers simple vegan food with big flavour to keep things quick and easy.
This stunning book delivers solutions with a chapter dedicated to each of our most loved but also commonly wasted ingredients and recipes for how to cook with them, from bread to tomatoes, onions and bananas.
Learn recipe hacks and tips on how to get the best out of food, including practical ideas for using up the whole vegetable, transforming leftovers and the best ways to store foods to keep them fresh.
Covering everything from weeknight dinners and comforting one-pots, to sweet treats and instant crowd-pleasers, this book embraces the power of plants and shows how anyone can get delicious, veg-packed meals on the table with joy and ease.
Reawaken your love for all things sweet and become a master of modern plant-based baking. Through this carefully curated and visually stunning recipe collection, Ana Rusu guides you in using vegan ingredients to create mouthwatering, ultra-satisfying baked goods and no-bake treats for you and your loved ones. Ana’s recipes pair rich flavors with delicate fruits and aromatic herbs for desserts with beautifully balanced taste and luscious texture, such as:
• Dulce de Leche Bundt Cake with Chocolate Glaze • Chocolate, Chili & Sea Salt Cookies • Lemon Posset Tart with Raspberry and Whipped Cream • Chantilly & Diplomat Cream with Tropical Fruit Cake • Gluten-Free Upside-Down Sour Cherry Cake with Crème Anglaise
While the flavours may sound advanced, Ana’s recipes use simple and easy-to-follow instructions, complete with home chef tips to help inexperienced bakers achieve success. With 60 spectacular vegan treats spanning six flavour-forward chapters – Chocolate & Caramel, Fruit, Citrus, Spice, Coffee, Nuts & Seeds and Booze – plus stunning photography with every recipe, every page will fill you with inspiration to pull out the measuring cups and bring sweetness to your day.
This is Vegan Propaganda by Ed Winters
Our choices can help alleviate the most pressing issues we face today: the climate crisis, infectious and chronic diseases, human exploitation and, of course, non-human exploitation. Undeniably, these issues can be uncomfortable to learn about but the benefits of doing so cannot be overstated. It is quite literally a matter of life and death.
Through exploring the major ways that our current system of animal farming affects the world around us, as well as the cultural and psychological factors that drive our behaviours, This Is Vegan Propaganda answers the pressing question, is there a better way?
Whether you are a vegan already or curious to learn more, this book will show you the other side of the story that has been hidden for far too long. Based on years of research and conversations with slaughterhouse workers and farmers, to animal rights philosophers, environmentalists and everyday consumers, vegan educator and public speaker Ed Winters will give you the knowledge to understand the true scale and enormity of the issues at stake.
This Is Vegan Propaganda is the empowering and ground-breaking book on veganism that everyone, vegan and sceptic alike, needs to read.