Plant-based cooking has been growing in popularity in recent years. Gone are the days when the only veggie-forward option on a restaurant menu was a dismal side dish. Today, vegan and vegetarian fare have become ever more varied, flavor-packed, and exciting.
The recipes for home cooks have improved dramatically, too, and with it, the quality of vegetarian books. With so many books being released every year, we rounded up some of the best vegetarian cookbooks out there.
The following titles are shelf-worthy even if you're not living that meat-free life. There are plenty of rationales for introducing more vegetable-forward dishes into your diet, whether they be rooted in health or environmental concerns. Plant-based eating doesn't have to be an all-or-nothing affair, either. Replacing a few meals a week with meatless alternatives adds up over time, even if they're punctuated by a bloody steak or two.
Fifteen years ago, this breakthrough cookbook made vegetarian cooking accessible to everyone. Today, the issues surrounding a plant-based diet - health, sustainability, and ethics - continue to resonate with more and more people, whether or not they're fully vegetarian.
This tenth-anniversary edition of How to Cook Everything Vegetarian has been completely reviewed and revised to stay relevant to today's cooks: New recipes include more vegan options and a brand-new chapter on smoothies, teas, and more.
Charts, variations, and other key information have been updated. And, new for this edition, the recipes are showcased in bright full-color photos throughout. With these photos and a host of recipes destined to become new favorites, this already classic vegetarian cookbook will continue to be more indispensable than ever.
In Jamie Oliver Veg, Jamie puts together a collection of brilliantly easy, flavor-packed, and accessible veg recipes.
From simple suppers and family favorites to weekend dishes for sharing with friends, this book is packed full of phenomenal food. As the title suggests, it brings easy and delicious meals for everyone. Not only for those who live a vegetarian lifestyle but also for those who simply love brilliant flavor combinations.
In his first-ever meat-free book, Jamie shares simple tips and tricks that will make you want to eat vegetables more often.
In this stunning cookbook, Yotam Ottolenghi and co-writer Ixta Belfrage break down the three factors that create flavor and offer innovative vegetable dishes that deliver brand-new ingredient combinations to excite and inspire.
Ottolenghi Flavor combines simple recipes for weeknights, low-effort high-impact dishes, and standout meals for the relaxed cook. Packed with colorful signature photography, Flavour not only inspires us with what to cook but how flavor is dialed up and why it works.
With surefire hits, such as Aubergine Dumplings alla Parmigiana, Hasselback Beetroot with Lime Leaf Butter, and Romano Pepper Schnitzels, plus mouth-watering photographs of nearly every one of the more than 100 recipes, Ottolenghi Flavor is the impactful, next-level approach to vegetable cooking that Ottolenghi fans and vegetable lovers everywhere have been craving.
Joshua McFadden, chef and owner of renowned trattoria Ava Gene’s in Portland, Oregon, is a vegetable whisperer. After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives.
In Six Seasons, his first book, Joshua channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons - an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter.
Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, Joshua turns up the heat - grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.
From the star Spanish-American chef José Andrés and James Beard award-winning writer Matt Goulding comes Vegetables Unleashed, a cookbook that changes how we think about and eat vegetables.
Andrés is famous for his unstoppable energy and his belief that vegetables are far sexier than meat can ever be. Showing us how to creatively transpose the flavors of a global pantry onto the produce aisle, Vegetables Unleashed showcases Andrés's wide-ranging vision and borderless cooking style.
With recipes highlighting everything from the simple wonders of a humble lentil stew to the endless variations on the classic Spanish gazpacho to the curious genius of potatoes baked in fresh compost, Vegetables Unleashed gives us the recipes, tricks, and tips behind the dishes that have made Andrés one of America's most important chefs and that promise to completely change our relationship with the diverse citizens of the vegetable kingdom.