The 13 Best Vegan Cookbooks In 2023

In her debut cookbook, Lauren McNeill, a plant-based dietitian, shares her evidence-based, mindful approach to vegan nutrition, making "The Simple Vegan Kitchen" a valuable resource for those wanting to make a lasting commitment to plant-based eating. McNeill breaks down the basics of vegan nutrition in an accessible way, prefacing each recipe with a "good source of" label.

One of the standout features of this book is McNeill's emphasis on intuitive eating, which promotes a healthy relationship with food and avoids labeling them as "good" or "bad." This is a refreshing departure from the diet culture promoted by many dietitians and makes this book an ideal choice for those looking to avoid restrictive eating practices. Her Balanced Plate approach, which promotes a sense of abundance, is key to a healthy relationship with food.

The recipes in this book are balanced, well-written, and cater to any skill level. A former picky eater herself, McNeill knows how to make vegetables appealing. The store-bought meat alternative-featuring recipes like Hearty Vegan Sausage Stew are rare, so you can rest assured that if your pantry is stocked with staple vegan ingredients, you cook your way through this book without an extra trip to the grocery store.

Amy Lanza's debut, "Nourishing Vegan Every Day," will be a delightful addition to any cookbook collection, whether vegan or not. While luscious, vibrant photography is a huge part of its charm, the book features 65 easy-to-follow recipes for everyday meals and special occasions, as well as decadent desserts that are sure to impress. Although some recipes may be too involved for an "everyday" meal, there is a decent selection of hearty, straightforward recipes for those who prefer speedy, hands-off cooking. The book follows the standard vegan formulas, and Lanza includes her own detailed bowl-building how-to, which will be helpful for those who prefer recipe-free cooking.

While it may be a better fit for those who already have some experience with vegan cooking, the book provides a wide range of recipes, from basics like overnight oats and falafel to creative spins on your brunch favorites, such as Vegan Eggs Benedict and Smashed Peas on Toast with Garlicky Mushrooms. The author's Italian heritage is reflected in numerous pasta-based recipes, including Homemade Sweet Potato Gnocchi. As a helpful gesture towards cooks outside the U.S., Lanza includes conversions from cups to grams. And although nutrition information isn't provided, this can be a plus for those who want to steer clear of diet culture antics and live their best plant-based life.

If you're looking for a vegan cookbook that won't waste your time or money, "Plant-Based on a Budget Quick & Easy" by Toni Okamoto is an excellent choice. While Okamoto's first book emphasized saving money on plant-based meals, the sequel focuses on saving time. The recipes in this book are straightforward and use easily attainable ingredients that you can find at any grocery store.

From make-ahead breakfasts to one-pot meals and sheet pan dishes that can feed a family while keeping dishes to a minimum, the book is designed to make vegan cooking as stress-free as possible. The majority of the 100 recipes are ready in five steps or less, making it especially appealing for those who are overwhelmed by advanced vegan recipes. Additionally, the tips from recipe testers and the author herself are sprinkled throughout the book, providing honest feedback and ideas on how to elevate the flavors or cut the cooking time even further. Some standout dishes include Tater Tot Casserole, Sheet Pan Nachos, and Scalloped Potatoes, guaranteed hits with non-vegans. Dessert recipes are also included; all are uncomplicated and ready in an hour or less. However, baking recipes, such as Depression-Era Vanilla Cupcakes, are listed in cups instead of grams, which might be an issue for those who take their vegan baking seriously.

We love to see an experienced, passionate, self-taught vegan cook share their secrets, and that's exactly what Harriet Porterfield, the creator of Bo's Kitchen, does in her new book, "Eat the Rainbow." Known for her vibrant, mouthwatering photography and versatile, uncomplicated recipes, Porterfield delivers on all fronts in this tome. From everyday essentials like homemade nut milks, vegan parm, and pizza dough to sweet and savory tarts and bowls, there's something for every stage of your plant-based journey. The recipes in the "Mindful Cakes and Bakes" section rely on baking ingredients you already know, and the measurements are provided both in metric and imperial units.

What makes this book stand out is a dedicated "Colorful Kids" section — although the author prefaces the book by saying people of all ages can enjoy her recipes, and we're sure that Dazzling Chocolate-Dipped Dates and Crispy BBQ cauliflower bites will indeed be fun to make and eat by everyone in the family. While the ingredients across all chapters are fairly simple and family-friendly, the stunning, masterful presentation shown in Porterfield's photographs will make you realize that simple doesn't have to be boring and that you can eat the rainbow, after all.

For those who still think vegetables are bland and boring, the Flynn brothers' sixth book, "The Veg Box," offers over a hundred recipes that might just change your mind about this essential part of our diets. And if you think you've already seen all the tips you need when cooking with vegetables, think again: This book is a comprehensive study of common produce items, from nightshades, root vegetables, and mushrooms to various members of the cabbage family. Each chapter focuses on one vegetable, providing growing, buying, storing, and cooking tips.

Every recipe is labeled with the number of ingredients necessary, and most are focused on highlighting the main vegetable's flavor. Some recipes, such as Kale Pesto Pasta and Charred Courgette Reuben, call for store-bought alternatives like vegan sausage or cheddar cheese, but most dishes are strictly plant-forward, relying on unprocessed ingredients and umami-packed flavorings such as miso and tamari. The majority of the recipes can be made in under an hour and are perfect for weeknight meals. If you have a sweet tooth, recipes like Chocolate, Coffee, and Beet Cake or Carrot and Maple Granola might change your mind about using vegetables in desserts.

Overall, "The Veg Box" is an excellent resource for those who want to explore the vibrant world of vegetable cooking. It promotes a plant-forward philosophy that prioritizes local, seasonal produce and reduces food waste.

Gena Hamshaw's fourth book, "The Vegan Week," firmly focuses on meal prep. That isn't to say Instagram-worthy containers of neatly arranged food, per se. On the contrary, the author suggests you let go of any preconceived notions of the term and treat it as a mindful approach to eating that can with common food challenges, such as the monotony of home cooking or being forced to rely on takeout under the pressure of modern life. In the first few chapters of the book, Hamshaw, who experienced these struggles herself, provides meal prep-specific shopping, prepping, and cooking tips in addition to helping you plan your meals with handy algorithms presented as flowcharts.

Hamshaw's registered dietitian background shines through in the way the recipes are organized. The book is conveniently divided into chapters focusing on proteins, vegetables and starches, and nutritious condiments to go with them, as well as chapters devoted to breakfasts, snacks, and desserts. The ingredient lists are mostly undemanding, yet still capable of surprising you with their combinations, as seen in Lentil Apple Sage Patties and Salted Tahini Date Caramel Cups. As an added bonus, the author provides an "Ad-Libbing" section at the end of the book, which will help you improvise meals for weeks without prep. Overall, this book is a priceless resource for those who want to streamline their everyday plant-based cooking while keeping it interesting.

As a disclaimer for those adhering to a strictly plant-based diet, Maya Feller's "Eating from Our Roots" is far from being vegan or even vegetarian. However, it contains a wealth of recipes that are vegan-friendly, providing a plethora of options for home chefs who are passionate about getting creative with their plant-based meals. With its celebration of traditional and heritage foods from Black, Brown, Latinx, and Indigenous communities, as well as many other cuisines around the world (such as Jamaican, Indian, and West African, which are notably vegan-friendly), this book pushes the boundaries of everyday eating into something bolder and culturally significant.

The recipes in the "Plant-Forward" section are where vegans and aspiring plant-based foodies will find striking numbers, such as Hen Of The Woods Mushrooms With Congee Grits And Red-Eye Gravy, Flame Broiled Tomato with Zucchini Blossoms, and Hummus with Black Sesame Tahini. Not all the recipes in this section are vegan, but it's still interesting to browse through the historical highlights of different cuisines featured there. And while you can firmly skip the chapters on meat and fish, don't steer away from recipes in the first few chapters: Some, like Peanut Miso Stew and Coconut Bake, are naturally suitable for vegans or require minimal substitutions. Overall, this book could make a great choice for a mixed household that cooks both vegan and non-vegan meals and would like to have a deeper understanding of cultural foods.

Static Media owns and operates Tasting Table and Mashed.