Essential Vegan and Vegetarian Cookbooks

In Afro-Vegan, renowned chef and food justice activist Bryant Terry reworks and remixes the favorite staples, ingredients, and classic dishes of the African Diaspora to present more than 100 wholly new, creative culinary combinations that will amaze vegans, vegetarians, and omnivores alike.

Bad Manners is an invitation to everyone who wants to do better to elevate their kitchen game. Let it inspire you to eat some goddamn vegetables, take charge of your plate, and adopt a healthier lifestyle. With more than 100 recipes for meals, snacks, and sides for beginning cooks to home chefs, sh*t is about to get real.

A fun and irreverent take on vegan comfort food that’s saucy, sweet, sassy, and most definitely deep-fried, from YouTube sensation Lauren Toyota. The result is crave-worthy food made for sharing with friends at weeknight dinners, weekend brunches, and beyond.

With food and photos as vivid, joyous, and wholesome as the title of her popular cooking blog–Rainbow Plant Life–suggests, Nisha Vora shares nourishing recipes with her loyal followers daily. Now, in her cookbook, she makes healthy, delicious everyday cooking a snap with more than 90 nutritious (and colorful!) recipes you can make easily with the magic of an Instant Pot pressure cooker.

This cookbook from the immensely popular food blog Minimalist Baker, features 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. Minimalist Baker’s Everyday Cooking is a totally no-fuss approach to cooking for anyone who loves delicious food that happens to be healthy too.

A self-trained chef and food photographer, Angela Liddon has spent years perfecting the art of plant-based cooking, creating inventive and delicious recipes that have brought her devoted fans from all over the world. This is Angela’s long-awaited debut cookbook, with a treasure trove of more than 100 mouthwatering, wholesome recipes — from revamped classics that even meat-eaters will love, to fresh and inventive dishes — all packed with flavor.

In Fuss-Free Vegan, Sam Turnbull shows you that “vegan” does not equal unappetizing dishes, complicated steps, ingredients you’ve never heard of, or even food that tastes healthy. Instead, she gives you drool-worthy yet utterly fuss-free recipes that will bring everyone together at the table, vegans and non-vegans alike, in a chorus of rave reviews.

Learn to eat well with more than 100 approachable and delicious meatless recipes designed for everyone—vegetarians, vegans, and meat-eaters alike—with substitutions to make meals special diet–friendly (gluten-free, dairy-free, and egg-free) whenever possible.

Unlock the possibilities of beans, chickpeas, lentils, pulses, and more with 125 fresh, modern recipes for globally inspired vegetarian mains, snacks, soups, and desserts, from a James Beard Award-winning food writer.

In Sweet Potato Soul, Jenne Claiborne revives the long tradition of using fresh, local ingredients to create 100 vegan recipes that riff on Southern cooking in surprising and delicious ways. These better-than-the-original takes on crave-worthy dishes are good for your health, heart, and soul.

No one knows Indian food like Madhur Jaffrey. For more than forty years, the “godmother of Indian cooking” (The Independent on Sunday) has introduced Western home cooks to the vibrant cuisines of her homeland. Now, in Vegetarian India: A Journey Through the Best of Indian Home Cooking, the seven-time James Beard Award–winning author shares the delectable, healthful, vegetable- and grain-based foods enjoyed around the Indian subcontinent.

In Vegetable Simple, renowned chef, Eric Ripert turns his singular culinary imagination to vegetables: their beauty, their earthiness, their nourishing qualities, and the many ways they can be prepared. With 110 essential recipes that celebrate the beauty, simplicity, and elegance of vegetables, this is a necessary guide for the way we eat today.

Yotam Ottolenghi is one of the world’s most beloved culinary talents. In this follow-up to his bestselling Plenty, he continues to explore the diverse realm of vegetarian food with a wholly original approach. Organized by cooking method, more than 150 dazzling recipes emphasize spices, seasonality, and bold flavors. From inspired salads to hearty main dishes and luscious desserts, Plenty More is a must-have for vegetarians and omnivores alike. This visually stunning collection will change the way you cook and eat vegetables.

Inspired by the landscape and flavors of his childhood on the Mississippi Gulf Coast, Timothy Pakron found his heart, soul, and calling in cooking the Cajun, Creole, and southern classics of his youth. In his debut cookbook, he shares 125 plant-based recipes, all of which substitute ingredients without sacrificing depth of flavor and reveal the secret tradition of veganism in southern cooking.

Food justice activist and author Bryant Terry breaks down the fundamentals of plant-based cooking in Vegetable Kingdom, showing you how to make delicious meals from popular vegetables, grains, and legumes. Recipes like Dirty Cauliflower, Barbecued Carrots with Slow-Cooked White Beans, Millet Roux Mushroom Gumbo, and Citrus & Garlic-Herb-Braised Fennel are enticing enough without meat substitutes, instead relying on fresh ingredients, vibrant spices, and clever techniques to build flavor and texture.

In this groundbreaking cookbook, Yotam Ottolenghi and Ixta Belfrage offer a next-level approach to vegetables. Chock-full of low-effort, high-impact dishes that pack a punch and standout meals for the relaxed cook, Ottolenghi Flavor is a revolutionary approach to vegetable cooking.