Description

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The most comprehensive guide to easy, quick, and delicious small-batch plant-based cooking

No more throwing out past-its-prime produce, doing on-the-fly math to scale down recipes designed to serve a crowd, or guessing at substitutions for nonvegan ingredients. Now you can skip straight to perfectly portioned, all-vegan custardy French toast, katsu sandwiches with the crispiest pan-fried tofu, spicy sesame noodles, velvety vegetable chowder, gooey fig streusel bars, and more.
 

220+ vegan recipes for breakfast, dessert, and everything in between.

140+ recipes are ready in 45 minutes or less, and over half of recipes require 10 or fewer ingredients.

Dramatically reduce kitchen waste with smart shopping and food storage tips. The Use It Up chart helps you find recipes that use up pesky leftovers.

Embrace vegan cheese, butter, egg, and more store-bought products for ultimate convenience. We tell you which products to buy for the best results.

All out of sweet potatoes? Substitute squash. Then level up with a crispy tempeh topping. 300+ Kitchen Improv suggestions make each recipe flexible and customizable.

Failproof baked vegan treats. Scaled-down banana muffins and chocolate-ginger scones emerge from the oven (or toaster oven) perfectly risen every time.

About the Author

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With more than 60 test cooks, editors, and tasting and testing experts, America's Test Kitchen publishes award-winning cookbooks, including the best-selling "Complete" series, along with Cook's Illustrated and Cook's Country magazines and produces public television's top-rated shows, America's Test Kitchen and Cook's Country. It is a 15,000-square-foot kitchen located in Boston's Seaport district.