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This is not a cookbook but a single recipe. It is so delicious though that I felt I needed to share it with you. I loved tacos when I was non-vegan and thought I would have to live without. Then I found this recipe. My non-vegan boyfriend told me these were the best tacos I have ever made, meaty or non-meaty. Good luck with your vegan cooking adventure!

Most delicious vegan tacos! via The Snarky Chickpea

Ok, for my cookbook recommendation I like this one. It is full of brunchy deliciousness.

Edit: Added a link

When I became vegan, I frequented the frozen a bit too much.

I love to cook but found myself in completely new territory when I went vegan; home coooking was intimidating (thus making frozen an easy transition choice).

I got a freq books and learned some of the pantry and meal prep basics and I've been on a food journey since! Here are two of my favorites (easy, healthy, delish, and all meals covered):

• Isa Does It - Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week
  
• Minimalist Baker's Everyday Cooking
  
  
  Edit: awesome choice and welcome! 🙃😊

Never had this soup myself but I love trying to make a vegan/vegetarian version of existing dishes.

I found this recipe on google:
https://girlandthekitchen.com/avgolemono-soup-greek-chicken-soup-lemon/

Swapping the chicken broth for vegetable broth is one option, but I’ve also seen some vegan chicken broth products. We use one that comes in a powder form from a local health food store. There are some on amazon as well.

Something like this:
Better Than Bouillon, No Chicken Base, Vegan Certified 8 oz. https://www.amazon.com/dp/B000N7YKQK/ref=cm_sw_r_cp_api_i_bgojDb6Z55B60

You could also make your own vegetable broth. Homemade broth is really tasty.

For the chicken meat, I’ve had good luck with butler soy curls in a soup. They stay together well and don’t turn to mush In a soup like a lot of fake meat products. I usually brown them in a sauté pan first. If you hydrate them in your broth they take on its flavor. They also sell a vegan chicken flavor seasoning for it (same brand) but I’d imagine your broth will give enough flavor on its own but you can experiment.

Butler Soy Curls, 8 oz. Bags (Pack of 3) https://www.amazon.com/dp/B00HAS1SVU/ref=cm_sw_r_cp_api_i_thojDbHX21G1Y

Chik-Style Seasoning - 10.75 oz Jar https://www.amazon.com/dp/B008UYIW8U/ref=cm_sw_r_cp_api_i_1iojDb88KXZ9X

The tricky part is probably the eggs. You’ll have to experiment here to get what you’re after.

It sounds like they’re being used as a thickener and making the soup creamy. The recipe calls for mixing the eggs with lemon juice almost like a mayonnaise or a hollandaise sauce.

A “flax seed egg” might work for you, google it and you can see how that’s made. I’d also consider puréed silken tofu. My mom uses silken tofu instead of egg in her cheesecake recipe with pretty good luck. Some combo of the two might even work.

Not sure if this soup has an eggy flavor from the eggs, but if that’s missing you can use a little black salt which has an eggy flavor.

It might take a few try’s and some experimentation but it looks like it can be done.

Last year I moved from a vegan-friendly city to the sticks, so I've been experimenting with alternatives to vegan prepackaged protein. I've been playing around with lots of seitan recipes and ended up combining the best ingredients from several. A friend, who is a meat-and-potatoes kind of guy minus the potatoes, said it was "all right", which is huge. Also, the cost is less than half compared to frozen chicken.

If you're having problems finding vital wheat gluten, it can be found here on Amazon for really cheap:
https://www.amazon.com/Vital-Gluten-Anthonys-Pounds-Protein/dp/B00PB8U7Y0/ref=sr_1_4_s_it?s=grocery&ie=UTF8&qid=1526228474&sr=1-4&keywords=vital+wheat+gluten&dpID=41mzSF8WRxL&preST=_SY300_QL70_&dpSrc=srch








Okay, so here is the recipe:

Preheat Oven to 400 F

In a large mixing bowl. (If you have a stand mixer with a dough attachment, use it, it'll save you lots of work!)



Ingredients



1 Cup Vital Wheat Gluten


2/3 Cup Vegan Veggie Broth (Better than Bouillon works great)


1/8 Cup Tahini


1/2 Tbsp Smoked Paprika


1 Tbsp Vegan Teriyaki Sauce (I used Wegman's brand)


1 Tbsp Vegan Kansis Style BBQ Sauce (Wegman's brand)


1/2 tsp Black Pepper


2 Cloves Pressed Garlic




Knead for three minutes, rest for 5, then knead for 10. Form into 1 inch thick logs, cover the logs in more BBQ Sauce. Wrap the logs tightly in aluminum foil. Place on a baking sheet into the heated oven for one hour. Flip logs occasionally to make a nice crispy crust.

It gets easier the more you do it! You can always change up what you're adding as well, it definitely doesn't have to be an exact science.

Liquid smoke is a concentrated liquid, you can get it from most grocery stores or somewhere like Amazon. I like it because it adds a little bit of smokiness / depth to the tofu.

If you're going to be eating tofu, you will definitely want a dedicated press. [This one](Tofu Press - a unique and stylish tofu press to transform your tofu by Tofuture https://www.amazon.com/dp/B01698J0RU/ref=cm_sw_r_cp_api_i_UZa3DbYMNSGMX) is my personal favorite. There are others out there that are good at getting rid of the liquid in the tofu, but they tend to smash it and change the shape. I like this one because it keeps everything together, while still squeezing out all the liquid. I've used it for almost a year now and I'll never switch to anything else personally, haha.

Those look very good. I highly recommend getting the cookbook Thug Kitchen if you want some really good vegan recipes (and don't already have it). Like the book says, "Eat like you give a f*ck!

​

Forgot the link: https://www.amazon.com/Thug-Kitchen-Official-Cookbook-Cookbooks/dp/1623363586

Isa's method in her Vegan Brunch cookbook is great. You basically roll it up in foil like a Toostie Roll and steam it. Super easy and she includes multiple recipes.

Sweet and Spicy Shoyu Soy Curls

You’ll need:

• 1 package of soy curls (8 ounces). I use these by Butler.
  
• 1/2 tablespoon olive oil
  
• 1 tablespoon BBQ sauce
  
• 1 tablespoon rice vinegar
  
• 1 tablespoon soy sauce
  
• 1 tablespoon hot sauce (I used Aardvark)
  
• 1 tablespoon maple syrup or agave
  
• 1 teaspoon chili powder
  
• 1 teaspoon garlic powder
  
• 1 teaspoon red pepper flakes
  
  Assemble:
  
  
• Unpack those lil soy curl babies and let 'em soak in a medium sized bowl with water for 10 minutes.
  
• Drain soy curls.
  
• Warm up a large skillet to medium heat. Place olive oil and allow to heat.
  
• Pan-fry soy curls until they turn a nice light brown color.
  
• Reduce heat to low-medium.
  
• Add the BBQ sauce, rice vinegar, soy sauce, hot sauce, maple syrup or agave, chili powder, garlic powder and red chili flakes.
  
• Stir until the soy curls are well-coated (about 5 minutes).
  
• Serve

I used the rib recipe in The Homemade Vegan Pantry and Annie’s Organic BBQ sauce. We loved them but realized that they tasted even better the following day. My husband had a friend over when I made them who quickly dismissed them but took a few home to his wife to try. They asked for more the next day!


The recipe can be found here: Unribs

I'd recommend the Non-Dairy-Evolution-Cookbook. That book has tons of vegan cheese recipes. I have been very impressed by what I have tried. I have tried a lot of recipes found online and I prefer his the best. https://smile.amazon.com/Non-Dairy-Evolution-Cookbook-Modernist-Plant-Based/dp/1499590423/ref=sr_1_2?crid=4NKQ6PMQQ3SG&keywords=the+non-dairy+evolution+cookbook&qid=1566477241&s=gateway&sprefix=the+non-dairy%2Caps%2C150&sr=8-2

What you want is the New Farm Cookbook. It is the only cookbook in my collection that i regularly crack open for its simple, easy, no nonsense, hippy recipes from the 70/80s.
The recipe for the peanut butter cookies from that book is:

cream together:

• 1 cup peanut butter
  
• 1/2 cup margarine
  
• 1 cup honey (they use honey occasionally, but that is the only non vegan ingredient in the whole book, i sub maple syrup to great success)
  
• 1/2 tsp vanilla
  sift together
  
• 2 cups flour
  
• 1/2 tsp salt
  
• 2 tsp baking powder
  roll into little balls. place on an oiled cookie sheet and flatten with a fork which has been dipped in oil or water.
  bake at 375 for 15 minutes.
  
  And that is it. all of the recipes in the book are as simple as that. their pancakes are my fave too.
  
  
  

If you can't find it locally, I used to get this off Amazon. It's a pretty good price and bag's resealable

edit: It looks like you can buy it directly from Anthony's as well if you're not a fan of Amazon

Thug Kitchen has some great, easy to make recipes that don't require many "exotic" ingredients. I also use The Homemade Vegan Pantry all the time. It's great for stocking your pantry and fridge rather than spending lots of cash on pre-made stuff. Plus, generally healthier. If you like Italian cooking, I enjoy Vedura (not vegan specific but the recipes are all veggie-centric and generally really simple).

Thai Vegetarian Cooking (Thailand)

Real Vegetarian Thai (Thailand)

Teff Love (Ethiopia)

Kansha (Japan)

The Lotus and the Artichoke (Malaysia and Sri Lanka are my two favorites, but also has India, Mexico, and Ethiopia)

Decolonize Your Diet (Mexico)

Tahini & Turmeric (the Middle East)

I also like Isa Chandra Moskowitz's books for baking. For slightly fancier, more involved books, I like Bryant Terry's (especially Afro-Vegan).

I've been doing research about this all weekend!

Gardein and other's like it make their soy products textured like meat by changing the molecular structure of the plant proteins so they are more stringy like animal proteins. They use an extruder to create the end product of fake meat which is why it's not really possible to recreate at home.

While yes, seitan does come slightly close to meat texture, it's still more spongy and bread-y than Gardein.

So what to do. WELL there is a vegan restaurant in my town that has these devil 'wings' and sometimes buffalo 'chicken pops' that have a really great mouth feel, very close to chicken.

I wondered and wondered how they did this. So I experimented. I got ahold of some TVP and tried mixing that with wheat gluten and the texture was almost there but still not the same. So I asked the restaurant (under the guise of food allergies. I felt pretty sneaky) what was in their devil wings. They said they were soy based gluten free.

Hmmm so no vital wheat gluten after all. So it must just be all TVP, I think to myself. But the TVP I have is in such tiny mince chunks, that can't be right. So I do more digging. There are BIGGER soya chunks out there--> some in smaller nuggets some in bigger fillets.

Whaaaaat how did I not know this was a thing. So I look at these chunks(more so the fillets) and THEY ARE THE DEVIL WINGS! HORAY! But where can I buy these big pieces of soya? I look and look and look and there is only really one company that sells the large soy pieces and that is So Soya in different flavors. A little expensive for me, so I plan on going with the chunks to try first. I looked up a bunch of videos and recipes on how to cook them and you reconstitute them in water or brother, wring out the excess liquid and then use them in place of chicken or beef slices. I wish they were more readily available in markets, but they seem to be something mainly used in Asian cousins(mainly Indian).

TLDR: Soya chunks, fillets, curls. You can buy them from So Soya for the bigger pieces or the chunks are sold online or in asian markets(curls here). They come dried, so you reconstitute them with either broth or water, squeeze out the excess liquid, and use them like chicken.

I just made some vegan churros from the recipe in Viva Vegan. They were pretty amazing. It would be something unique and vegan.

Edit: Here's a pic.

This recipe comes from Miyoko Schinner's book and combines tofu with flax seed gel for truly amazing results. I can't recommend this recipe or Miyoko's book highly enough!!

Depending on where you live, your library might have a bunch. You can check them out, try some recipes, and see if it's one you might want to buy.

I like a lot of international and multi-cultural flavors so I like a wide variety of cookbooks including:

Afro Vegan

Vegan Richa's Indian Kitchen

Chloe's Vegan Italian Kitchen

and a general cookbook that helps you make your own dishes using vegan staples:

The Homemade Vegan Pantry

If you are a big fan of Indian food, like me, I recommend Vegan Richas Indian Kitchen https://www.amazon.com/Vegan-Richas-Indian-Kitchen-Traditional/dp/1941252095/ref=nodl_

She also has a website https://www.veganricha.com/

https://www.amazon.com/dp/B07ZZF5M4L/ - this book includes many great recipes!!

I'd recommend the Vegenomicon cookbook. It has really good recipes in general.

There is one specifically for baby bok choy (which you can replace with any leafy green; shredded brussel sprouts is my go to) that is phenomenal. Here someone transcribed the recipe.

Veganomicon

https://www.amazon.com/Veganomicon-Ultimate-Isa-Chandra-Moskowitz/dp/156924264X

You will love it.

Most of the cheese recipes by Skye Michael Conroy are outstanding.

https://thegentlechef.com/category/cheeses/

https://www.amazon.com/Non-Dairy-Evolution-Cookbook-Modernist-Plant-Based/dp/1499590423

I just got a book from the library called The Chinese Vegan Kitchen, and it has some Szechuan stuff. Lots of other good stuff too, I just made Moo Shu Vegetables tonight.

This is the amazon page: https://www.amazon.com/Chinese-Vegan-Kitchen-Meat-free-Dairy-free/dp/0399537708/ref=sr_1_1?ie=UTF8&qid=1505904065&sr=8-1&keywords=chinese+vegan

Here are some links for the product in the above comment for different countries:

Amazon Smile Link: New Farm Cookbook


|Country|Link|
|:-----------|:------------|
|UK|amazon.co.uk|
|Spain|amazon.es|
|France|amazon.fr|
|Germany|amazon.de|
|Japan|amazon.co.jp|
|Canada|amazon.ca|
|Italy|amazon.it|
|China|amazon.cn|




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This ones better: https://www.amazon.com/Tofu-Press-stylish-transform-Tofuture/dp/B01698J0RU/ref=mp_s_a_1_4?ie=UTF8&qid=1541244902&sr=8-4&pi=AC_SX236_SY340_QL65&keywords=tofu+press&dpPl=1&dpID=31jkeGeCX-L&ref=plSrch

The brands I found say "Companion" on them. I found them on amazon actually. If you have any local asian markets you could check there and I'd bet they have them.

Edit: Just saw the other comment, yeah I would not pay $25 for 6 cans. They were about $2 a can in the store I went to.

You aren't kidding, it's 23 bucks.

Companion - Peking Vegetarian Roast Duck, 10 oz. Can (Pack of 6) https://www.amazon.com/dp/B01EM79OJY/ref=cm_sw_r_cp_apa_i_aK1dBbCZ3F0XK

Even for six cans, that's kind of pricey.

I'm going to save it to my wishlist anyway, but I probably won't get around to it anytime soon:-(

I buy them from Amazon! http://www.amazon.com/Butler-Soy-Curls-oz-Bag/dp/B0048OBT04