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.
• 200+ vegan recipes for breakfast, dessert, and everything in between.
• Most recipes are ready in 45 minutes or less.
• 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. 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.
