The Best Vegan Cookbooks

Del Sroufe, Forks Over Knives

Food is life

This vegan cookbook lays the foundation for a healthy, sustainable diet.

Best Overall

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This cookbook stems from the documentary of the same name, which explored the hazards of diets poor in nutrition. The film showed that diets abundant in whole foods and plants and those that avoided processed foods and animal products could help prevent a slew of health concerns, from obesity to cardiovascular disease. The Forks Over Knives cookbook was written by Del Srouge, the executive chef of Wellness Forum Foods, a whole food and plant-based meal-delivery service. We like how specific and comprehensive this cookbook is — for instance, the book divides its salad section into “Grain Salads,” “Bean Salads,” and “Hearty Vegetable Salads with a Kick.”

Pros:

• Has over 300 recipes that will always keep you trying a new recipe
• Clear, easy-to-follow instructions
• Lots of great basic recipes for beginner cooks

Cons:

• Doesn’t have as many pictures as some would prefer

Nisha Vora, The Vegan Instant Pot Cookbook

Hands-off vegan food

This cookbook makes vegan cooking simple and fuss-free.

Best Quick Meals

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The Instant Pot opened the door to an entirely new way of cooking for many of us, regardless of our experience level. Nisha Vora’s cookbook takes it one step further by bringing the worlds of the Instant Pot and vegan cooking together. A former lawyer turned vegan food blogger, Vora brings a passion for making vegan food delicious but approachable. Her voice comes through in her recipes, and we like that there are stories woven into the cookbook alongside her expert guidance. The recipes incorporate international flavors, featuring dishes like “Ginger Carrot Miso Butter” and “Red Curry Rice Noodles Soup.”

Pros:

• Great for newcomers to the Instant Pot — Vora walks through the basics of using the appliance, including troubleshooting
• Beautiful, vibrant photos also double as inspiration for presentation
• More unique flavors and recipes

Cons:

• Recipes might not be ideal for those who are on the less adventurous side

Gabriel Miller, The Plant-Based Diet for Beginners

Vegan for all

No experience, no problem — this cookbook is chock full of simple recipes, from main dishes to desserts.

Best For Beginners

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If you’re feeling a bit nervous about going down the vegan road, whether it’s just for one meal or an extended diet, Gabriel Miller’s cookbook shows you the way. The book has step-by-step recipes and sample menus to guide the reader and provide inspiration. Miller is a food blogger who also has his own organic vegetable farm. That might sound intimidating, but Miller is incredibly down-to-earth. He welcomes the reader into the book and shares his own journey and how his health has changed since going vegan. It’s a gentle but thorough introduction to vegan food and a great way to lay a strong foundation.

Pros:

• Everyday ingredients that are most likely available at your local grocery store
• Includes nutritional information for each recipe
• Ideal for beginners

Cons:

• More experienced cooks might find this book too basic

Miyoko Schinner, The Homemade Vegan Pantry

Going the extra mile

This cookbook provides a deep dive into the rewards of creating your own vegan pantry staples.

Best For DIY Staples

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Miyoko Schinner has a special touch when it comes to food. The bestselling author and entrepreneur — she started an artisan vegan, nut-based cheese business — delves into food with curiosity and genuine joy for creating. The book has from-scratch recipes for everything from ketchup to butter to buckwheat pasta. The photos in the book are lovely to behold, rustic and full of color, and make vegan food look dreamy and delicious. We particularly like the condiments section, which proves that being entirely vegan is 100% possible, down to the last condiment you dip your food in. You could easily get lost in this book and spend a day creating and stocking up on your vegan pantry staples.

Pros:

• Once you nail these staples and basics, it will elevate all your dishes, vegan or not
• Recipes are easy to follow and also helpful for those who are watching their budgets
• Great for those who want to stock up their pantry with staple vegan ingredients

Cons:

• Not for those who like whole menus and recipes laid out; this book gives you the building blocks, but it’s up to the reader to put them together

Rachel Conners, Bakerita

The sweet spot

This cookbook puts a vegan spin on the classics that will have you enjoying your favorite desserts in a whole new way.

Best For Desserts

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Like many vegan cooks, Rachel Conners started experimenting with vegan baking for health reasons — not for herself, but for her sister. She hasn’t turned back since, and each of her recipes is a sweet, healthful treat that’s free of refined sugars, dairy, and gluten. If you’re worried about the idea of dessert without butter or white sugar, Conners leads with confidence. After all, she rose to the challenge of developing and mastering each of these recipes. The book is truly a labor of love, as Conner took and edited each photo herself. She walks you through baking essentials, which is terrific for helping bakers recalibrate their understanding of what ingredients to invest in for vegan baking.

Pros:

• Many of the recipes are also paleo and grain-free
• Recipes are easy to follow, and the flavor combinations are delicious and won’t make you miss the ingredients you’re used to
• Recipes include variations you can adapt to many dietary needs

Cons:

• You’ll need to invest in a lot of new ingredients to make the recipes in this book

Frequently Asked Questions

What’s the difference between being vegan and vegetarian?

Simply put, vegans don’t eat animal products of any kind, while some vegetarians do. For example, vegetarians may opt to eat eggs or cheese, but vegans will only eat plant-based foods.

How do I get enough protein if I eat vegan food?

If you’re only eating vegan here and there, you might not need to worry about getting enough protein. However, if you’re going vegan longer-term, it’s worth making sure you’re getting enough quality protein per day. Some great vegan sources of protein include tofu, lentil, quinoa, nuts, and seeds. The most significant difference from animal versus plant sources for protein is that plant-based proteins aren’t “complete,” meaning they lack one or more of the nine essential amino acids. Make sure you’re eating a variety of proteins to make up for those gaps, or eat complete plant proteins like quinoa and chia seeds.