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Vegan Cooking for Two
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Treat Yourself—And a Loved One—To Easy, Vibrant Vegan Meals
From the test kitchen behind the best sellers Vegan for Everybody and The Complete Plant-Based Cookbook comes the most comprehensive vegan cookbook for smaller households. With over 200 recipes plus 300 clever ways to customize them, you’ll have a collection of doable meals (many in under 45 minutes) and snacks heavy on flavor and light on effort. The opening chapter includes our detailed findings and recommendations on vegan ingredients along with shopping and storage tips. A Kitchen Improv feature with each recipe gives you additional ideas for substitutions, flavor twists, and level-ups and make-ahead information when advance prep is possible.
Some of what you'll find inside
Everything-Crusted Tofu Breakfast Sandwich
Breakfast sandwiches are actually much easier to pull off when veganized and scaled down for two. No cracking egg after egg or juggling multiple pans: The only element that requires cooking is the tofu, slabs of which get an everything bagel seasoning-cornstarch coating before being pan-seared until crunchy. Slathering a couple of burger buns with a creamy spread made from mashed avocado, tangy pepperoncini, and basil adds more bold flavor.
Level Up: Add spreadable, sliced, or crumbled plant-based cheese.
Banana-Walnut Muffins
It can be hard to get your muffin fix as a vegan, especially when you’re cooking for only one or two and every recipe seems designed with a crowd in mind. Our recipe slashed the usual 12-muffin yield down to six. Even better, any leftovers can be frozen without compromising their flavor or texture. Ripe bananas flavor and help bind these muffins sans eggs, and the baking powder and baking soda in the batter help the muffins rise tall and develop a fluffy, open crumb. A sprinkle of sugar and toasted walnuts over the tops make these muffins as pretty as any found in a bakery case.
Level Up: Substitute other mix-ins, such as chocolate chips or dried fruit, for walnuts.
Carrot Soup with Thai Curry Paste and Tofu Croutons
In this richly aromatic carrot soup flavored with Thai red curry paste, lime, coconut, and cilantro, tofu does double duty: Some is blended into the soup to add robustness and smooth body, and the rest is crisped up into “croutons” that we sprinkle on top for contrasting crunch. While this may sound complicated, it’s not: Sliced carrots cook quickly when simmered in broth and coconut milk, and once tender, the carrot mixture gets a whiz in the blender with a portion of the tofu.
Level Up: Top with toasted nuts or seeds. Drizzle soup with sriracha or your favorite hot sauce.
What you'll find inside:
BREAKFAST
- Crunchy Cinnamon French Toast
- Hash Brown Omelet with Kimchi
- Banana-Walnut Muffins with Coconut and Macadamia Nuts
- Chocolate Chip Ginger Scones
VEGETABLES, GRAIN, AND BEAN MAINS
- Grilled Potatoes and Vegetables with Pesto
- Beet-Barley Risotto with Kale
- Mushroom, Brussels Sprouts, and White Bean Gratin
- Crispy Baked Tofu Peperonata
SMALL PLATES
- Garlicky Braised Chickpeas
- Bulgur Pilaf with Tomatoes and Kalamata Olives
- Skillet-Charred Green Beans with Crispy Bread Crumb Topping
- Roasted Red Potatoes with Curry Powder and Ginger
DESSERT
- Lemon-Poppy Seed Cakes
- Garam Masala-Spiced Mango Crisp
- Blueberry Hand Pies
- Dark Chocolate Avocado Pudding
DETAILS
Recipes: 200+
Format: Softcover
Pages: 424
Item Number: CG10
Item Weight: 2 pounds
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