---
product_id: 40835721
title: "Vegan for Everybody: Foolproof Plant-Based Recipes for Breakfast, Lunch, Dinner, and In-Between"
price: "₨698"
currency: SCR
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reviews_count: 13
url: https://www.desertcart.sc/products/40835721-vegan-for-everybody-foolproof-plant-based-recipes-for-breakfast-lunch
store_origin: SC
region: Seychelles
---

# Vegan for Everybody: Foolproof Plant-Based Recipes for Breakfast, Lunch, Dinner, and In-Between

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- **What is this?** Vegan for Everybody: Foolproof Plant-Based Recipes for Breakfast, Lunch, Dinner, and In-Between
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## Description

VEGAN COOKING, DECODED: Learn to how to make 200+ plant-based recipes full of flavor, variety, and freshness with this best-selling vegan cookbook for beginners. America’s Test Kitchen shows you how to avoid the vegan diet pitfalls of bland food, lack of variety, and overprocessed ingredients! Can vegan cooking be flavorful? Satisfying? Easy to make? Good ? America's Test Kitchen addresses these questions head-on in this ultra-accessible vegan cookbook! They’ll show you how to: • Prepare 200+ easy vegan recipes for any occasion, from breakfast to entertaining • Find the best vegan protein, plant-based milks, and other vegan pantry essentials • DIY your own vegan mayonnaise, coconut yogurt, nut butters, seitan, and more • Master the art of dairy-free cooking and vegan baking (it’s not as hard as it seems!) Reimagine mealtime with veggie-forward plates, salads, and gain bowls. Enjoy comfort foods like lasagna and burgers—vegan-style! And learn how to bake a perfectly chewy chocolate chip cookie. With expert advice and 200+ rigorously-test plant-based recipes, this easy vegan cookbook has something satisfying for everyone—the committed vegan or simply those looking to freshen up their cooking.

Review: Easily in my "top 5" of vegan cookbooks - Not sure if this book is right for you? Maybe my review can help. A little background on me so you know where I’m coming from: I’m in my 30s and living in Minneapolis, MN I have lived my whole life on a pretty meat and cheese heavy diet. Growing up we had the usual suspects and nothing fancy: spaghetti, pork chops, tater tot hotdish, etc. As an adult I enjoyed cooking from cookbooks and trying some new things but when planning meals there was almost always a hunk of meat on the menu because that’s just what I was used to. Enter this America’s Test Kitchen cookbook and a new resolve to do better for the planet and my personal health. America’s Test Kitchen material is always top notch in my opinion so I’m a little biased. I decided I wanted to make a commitment to a meat and dairy free life a few weeks ago and this book has really been invaluable in helping make that transition. In terms of the complexity or “weirdness” of ingredients they call for I’d rate them a 3 on a scale of 1 to 10, meaning you’re going to be able to make most of the stuff in here with items you can find at your local grocery store. The weirdest it gets is miso paste (find it on desertcart) and nutritional yeast but that stuff is everywhere nowadays (Bob’s Red Mill sells it in bags or your local co-op will have it in the bulk section). So the book gets points for not using a bunch of weird stuff that’s hard to track down and you’ll use once and then pitch the rest of. Note that if you have a nut allergy you won’t be able to fully take advantage of the recipes here as many of them call for cashew-based sauces and nut milk. Second thing is the quality of the recipes. They’re good, and again, not WEIRD. A lot of vegan cooking approaches of old seemed to focus a lot on creating faux meat substitutes like “facon” or a non-beef ground beef. That is not the focus of this book at all. They have created meat and dairy free recipes that are incredibly tasty and satisfying where you don’t miss the meat and you’re not trying to work around a weird meat substitute on your plate either. They emphasize getting comfortable with and liberally using a variety of beans, grains and vegetables instead of trying to find ways to replicate meat. The book gets major points from me for focusing on enhancing the flavors and textures of the products vegans DO eat rather than trying to imitate the products they DON’T eat. That’s the best way to feel fulfilled on this kind of diet rather than frustrated and they nailed it. The book itself is beautiful. I think there’s a picture for every recipe and in my opinion that’s a MUST for a cookbook, and especially a VEGAN cookbook. When someone like me is trying a new way of eating it really helps to be able to see what the finished product can/will look like for inspiration and motivation. They also have a helpful and brief section at the beginning in typical ATK fashion schooling you on the basics of beans, grains, and nut milks. For a beginner this is a very helpful reference - it is succinct and clear. Lastly, you DO need some equipment to get the best results with this cookbook and with any vegan cooking really. If you’ve been trying to eat vegan but it takes you hours to prepare a meal or the sauce just never turns out quite right you just need to invest in a Cuisinart and a Vitamix. Don’t skimp on that stuff as it will make a WORLD of difference in your ability to cook efficiently and get the right flavors and textures. To fully take advantage of the recipes in this book it also helps to have an ice cream maker. I haven’t been disappointed yet with the results. We’ve made: - Black bean burgers with cumin and pub sauce (actually, we’ve made this twice and the second time we doubled the batch to freeze half of the patties for later) - Red lentil soup - Fettuccine Alfredo (pictured) - it gets its rich and creamy sauce from miso, cauliflower, cashews and almond milk! You won’t mistake it for a parm-based dish but you also won’t miss the parmesan cheese at all. This is flavorful and light but filling, the complete opposite of the heavy cream and cheese based alfredo I used to eat. All 25 feet of my intestines thanked me for hours after eating this meal. - Macaroni and Cheese - similar to the fettuccine, this recipe uses a nut and cauliflower base for its cheese sauce plus some "nooch" (nutritional yeast). It was light and satisfying. It came together in about 20 minutes from ingredients we had on-hand, making it an obvious choice for rotation on the week night meal schedule. - Baja coconut cauliflower tacos (pictured) - this was surprisingly good...the cauliflower florets are dipped in coconut milk then dredged with coconut flakes and panko and roasted. They get incredibly creamy and actually are reminiscent of coconut shrimp but BETTER. - Crispy Orange Seitan (pictured) - The crisp cornmeal/cornstarch crust and sweet orange sauce are the stars here and as such we did not miss the chicken. Bonus: 1 ounce of seitan has 21 grams of protein while 1 ounce of chicken only has 8 grams protein! - Pesto Pizza with Fennel and Cauliflower (pictured) - A proliferation of basil in my garden had me thumbing through the book looking for something to use it in. Enter this pizza. If your hangup about eating vegan is giving up cheese-smothered pizza (hey, we all have our foods we're scared to live without!) then you really must try this recipe and you will be a believer. As with every other vegan meal I've assembled the absence of meat and cheese means other ingredients have room to shine. I did slightly modify this to add a cashew cream "mozzarella" drizzle on top for some additional creaminess. You could also use their cashew ricotta (recipe on p. 27) to add a little extra cheesy flavor to this. - Coconut ice cream - we did this one as instructed first, then did a second batch and added a quarter cup of unsweetened baking cocoa and it was AMAZING (pictured). As a bonafide ice cream junkie (an evening wasn’t complete without a big bowl of rich, creamy dairy ice cream!) I can confidently say I’d eat this the rest of my life and never feel compelled to touch another bowl of “real” ice cream. I had tried a couple of other vegan ice cream recipes from other sources prior to this and I can confidently tell you nothing else I tried came close to the lightness of the texture here. Other ice creams come out flatter in flavor and much denser. While the coconut flavor comes through, I’d say this has a texture comparable to Breyers and that’s difficult to achieve with a non-dairy base. All in all I would highly recommend this book for a prominent place in your collection if you’re a seasoned vegan looking for some quality recipes that you don’t need to “tinker” with and especially if you’re a newbie vegan looking to get a solid and positive start to help you make the transition.
Review: By far my favorite cookbook - For what it’s worth, I’m not someone who wants to be vegan, but my body sadly cannot handle any kind of dairy, and I’m allergic to eggs. I kept not fully cutting out egg, cheese, and other dairy because I was convinced there aren’t filling, deeply satisfying meals that are easy to make and I’d just tolerate feeling sick from what I eat. This cookbook proved me so wrong. Now I don’t have an excuse to keep eating foods that aren’t safe for me. Baja- style cauliflower tacos. I made these with my sister and they were so delicious that she has asked me when we are making them again every time I see her, and has told several friends about the recipe as well. My mouth is watering just thinking about these tacos. Both vegan and carnivore approved (they won’t miss the meat)! Chickpea salad sandwiches. Hands down THE easiest homemade recipe I’ve ever made. My food processor is tiny, so I pulsed a blender instead and it turned out perfectly. My friend and I made these together and both ate two sandwiches. Not because they weren’t filling, but because we wanted more. Tastes exactly like a tuna fish sandwich, minus any fishy taste of poor quality tuna, and no fishy smell so it’s perfect to take to work for lunch. Excited to keep trying more recipes from this book! If you’re on the fence about buying, just do it! 😋

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | #50,699 in Books ( See Top 100 in Books ) #19 in Vegetable Cooking (Books) #31 in Vegan Cooking (Books) #1,266 in Culinary Arts & Techniques (Books) |
| Customer Reviews | 4.6 out of 5 stars 3,336 Reviews |

## Images

![Vegan for Everybody: Foolproof Plant-Based Recipes for Breakfast, Lunch, Dinner, and In-Between - Image 1](https://m.media-amazon.com/images/I/817jJSrE56L.jpg)

## Available Options

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## Customer Reviews

### ⭐⭐⭐⭐⭐ Easily in my "top 5" of vegan cookbooks
*by S***. on July 14, 2017*

Not sure if this book is right for you? Maybe my review can help. A little background on me so you know where I’m coming from: I’m in my 30s and living in Minneapolis, MN I have lived my whole life on a pretty meat and cheese heavy diet. Growing up we had the usual suspects and nothing fancy: spaghetti, pork chops, tater tot hotdish, etc. As an adult I enjoyed cooking from cookbooks and trying some new things but when planning meals there was almost always a hunk of meat on the menu because that’s just what I was used to. Enter this America’s Test Kitchen cookbook and a new resolve to do better for the planet and my personal health. America’s Test Kitchen material is always top notch in my opinion so I’m a little biased. I decided I wanted to make a commitment to a meat and dairy free life a few weeks ago and this book has really been invaluable in helping make that transition. In terms of the complexity or “weirdness” of ingredients they call for I’d rate them a 3 on a scale of 1 to 10, meaning you’re going to be able to make most of the stuff in here with items you can find at your local grocery store. The weirdest it gets is miso paste (find it on Amazon) and nutritional yeast but that stuff is everywhere nowadays (Bob’s Red Mill sells it in bags or your local co-op will have it in the bulk section). So the book gets points for not using a bunch of weird stuff that’s hard to track down and you’ll use once and then pitch the rest of. Note that if you have a nut allergy you won’t be able to fully take advantage of the recipes here as many of them call for cashew-based sauces and nut milk. Second thing is the quality of the recipes. They’re good, and again, not WEIRD. A lot of vegan cooking approaches of old seemed to focus a lot on creating faux meat substitutes like “facon” or a non-beef ground beef. That is not the focus of this book at all. They have created meat and dairy free recipes that are incredibly tasty and satisfying where you don’t miss the meat and you’re not trying to work around a weird meat substitute on your plate either. They emphasize getting comfortable with and liberally using a variety of beans, grains and vegetables instead of trying to find ways to replicate meat. The book gets major points from me for focusing on enhancing the flavors and textures of the products vegans DO eat rather than trying to imitate the products they DON’T eat. That’s the best way to feel fulfilled on this kind of diet rather than frustrated and they nailed it. The book itself is beautiful. I think there’s a picture for every recipe and in my opinion that’s a MUST for a cookbook, and especially a VEGAN cookbook. When someone like me is trying a new way of eating it really helps to be able to see what the finished product can/will look like for inspiration and motivation. They also have a helpful and brief section at the beginning in typical ATK fashion schooling you on the basics of beans, grains, and nut milks. For a beginner this is a very helpful reference - it is succinct and clear. Lastly, you DO need some equipment to get the best results with this cookbook and with any vegan cooking really. If you’ve been trying to eat vegan but it takes you hours to prepare a meal or the sauce just never turns out quite right you just need to invest in a Cuisinart and a Vitamix. Don’t skimp on that stuff as it will make a WORLD of difference in your ability to cook efficiently and get the right flavors and textures. To fully take advantage of the recipes in this book it also helps to have an ice cream maker. I haven’t been disappointed yet with the results. We’ve made: - Black bean burgers with cumin and pub sauce (actually, we’ve made this twice and the second time we doubled the batch to freeze half of the patties for later) - Red lentil soup - Fettuccine Alfredo (pictured) - it gets its rich and creamy sauce from miso, cauliflower, cashews and almond milk! You won’t mistake it for a parm-based dish but you also won’t miss the parmesan cheese at all. This is flavorful and light but filling, the complete opposite of the heavy cream and cheese based alfredo I used to eat. All 25 feet of my intestines thanked me for hours after eating this meal. - Macaroni and Cheese - similar to the fettuccine, this recipe uses a nut and cauliflower base for its cheese sauce plus some "nooch" (nutritional yeast). It was light and satisfying. It came together in about 20 minutes from ingredients we had on-hand, making it an obvious choice for rotation on the week night meal schedule. - Baja coconut cauliflower tacos (pictured) - this was surprisingly good...the cauliflower florets are dipped in coconut milk then dredged with coconut flakes and panko and roasted. They get incredibly creamy and actually are reminiscent of coconut shrimp but BETTER. - Crispy Orange Seitan (pictured) - The crisp cornmeal/cornstarch crust and sweet orange sauce are the stars here and as such we did not miss the chicken. Bonus: 1 ounce of seitan has 21 grams of protein while 1 ounce of chicken only has 8 grams protein! - Pesto Pizza with Fennel and Cauliflower (pictured) - A proliferation of basil in my garden had me thumbing through the book looking for something to use it in. Enter this pizza. If your hangup about eating vegan is giving up cheese-smothered pizza (hey, we all have our foods we're scared to live without!) then you really must try this recipe and you will be a believer. As with every other vegan meal I've assembled the absence of meat and cheese means other ingredients have room to shine. I did slightly modify this to add a cashew cream "mozzarella" drizzle on top for some additional creaminess. You could also use their cashew ricotta (recipe on p. 27) to add a little extra cheesy flavor to this. - Coconut ice cream - we did this one as instructed first, then did a second batch and added a quarter cup of unsweetened baking cocoa and it was AMAZING (pictured). As a bonafide ice cream junkie (an evening wasn’t complete without a big bowl of rich, creamy dairy ice cream!) I can confidently say I’d eat this the rest of my life and never feel compelled to touch another bowl of “real” ice cream. I had tried a couple of other vegan ice cream recipes from other sources prior to this and I can confidently tell you nothing else I tried came close to the lightness of the texture here. Other ice creams come out flatter in flavor and much denser. While the coconut flavor comes through, I’d say this has a texture comparable to Breyers and that’s difficult to achieve with a non-dairy base. All in all I would highly recommend this book for a prominent place in your collection if you’re a seasoned vegan looking for some quality recipes that you don’t need to “tinker” with and especially if you’re a newbie vegan looking to get a solid and positive start to help you make the transition.

### ⭐⭐⭐⭐⭐ By far my favorite cookbook
*by S***C on January 29, 2026*

For what it’s worth, I’m not someone who wants to be vegan, but my body sadly cannot handle any kind of dairy, and I’m allergic to eggs. I kept not fully cutting out egg, cheese, and other dairy because I was convinced there aren’t filling, deeply satisfying meals that are easy to make and I’d just tolerate feeling sick from what I eat. This cookbook proved me so wrong. Now I don’t have an excuse to keep eating foods that aren’t safe for me. Baja- style cauliflower tacos. I made these with my sister and they were so delicious that she has asked me when we are making them again every time I see her, and has told several friends about the recipe as well. My mouth is watering just thinking about these tacos. Both vegan and carnivore approved (they won’t miss the meat)! Chickpea salad sandwiches. Hands down THE easiest homemade recipe I’ve ever made. My food processor is tiny, so I pulsed a blender instead and it turned out perfectly. My friend and I made these together and both ate two sandwiches. Not because they weren’t filling, but because we wanted more. Tastes exactly like a tuna fish sandwich, minus any fishy taste of poor quality tuna, and no fishy smell so it’s perfect to take to work for lunch. Excited to keep trying more recipes from this book! If you’re on the fence about buying, just do it! 😋

### ⭐⭐⭐⭐⭐ Yes. This is the one.
*by G***S on June 19, 2026*

very impressed. Knowing the recipes have been tried several times and many ways shows. This is a great book for anyone. If your just wanting suggestions for meatless days. Or a vegan/vegetarian regular. All the recipes are easy and keeps to simple kitchen ingredients. I am impressed by the suggestions for your kitchen and how to use in your daily use . ATK explains what to use in and expains why. Ex milks. You dont need the expensive gadgets. just good food ideas that this book gives. What I really appreciate is this book does not give "tastes like meat" recipes. I always felt if I want a taste like burger or chicken wings then I would eat a burger...... Eating other than meat I dont want the taste of meat. thank you ATK for this. AtK keeps it simple , easy, and good. Great variety for making different burgers, soups, etc. a big yes for this book.

## Frequently Bought Together

- Vegan for Everybody: Foolproof Plant-Based Recipes for Breakfast, Lunch, Dinner, and In-Between
- The Complete Plant-Based Cookbook: 500 Inspired, Flexible Recipes for Eating Well Without Meat (The Complete ATK Cookbook Series)
- The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes (The Complete ATK Cookbook Series)

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*Product available on Desertcart Seychelles*
*Store origin: SC*
*Last updated: 2026-10-26*