Veganomicon, 10th Anniversary Edition: The Ultimate Vegan Cookbook

Book Preface

No, no, it’s none of those. It’s the doorstop of a cookbook that you hold in your precious hands with over 250 recipes that since 2007 really have become some of the most requested recipes by both vegans and nonvegans alike. It’s been around just long enough that we’ve met full-grown adult plant eaters who tell us this was the book that taught them how to make vegan meals in high school, creating a whole generation of then vegan-curious teens who are now vegan-forward grown-ups. We’re like the J. K. Rowlings of vegan cookbook authors: just substitute the mountains of money with piles of chickpeas, and that’s us. But even back then we knew a big vegan cookbook needed a big vegan name (to be safe, don’t read this cookbook backward at the stroke of midnight), and teaching the world to say “vee-gahn-NOM-ikon” has been almost as fun as instructing the masses on how to unlock the secrets of great homemade vegan food in their own kitchen.

This is the book that was the proverbial flax egg before the unchicken and it set the stage for cookbooks from Isa and Terry for years to come. While we’ve both gone on to write dessert books together and our own separate books focused on brunch, veganized Latino food, salad, and weeknight meals, people are always excited to talk about this one.

The Veganomicon is a big, bold vegan cookbook that doesn’t hold back any punches. But don’t be scared; she’s still quite a softy. She’s like a love song (’80s power ballad, with some light ’70s rock and a touch of postpunk angst) to our favorite things about vegan cooking—its diverse, delicious flavors and limitless possibilities.

But enough with the pop-culture references; what the heck is it, really? Well, it’s a good old-fashioned, all-purpose cookbook. And when we say “all-purpose” we mean it. You’ll soon master the art of homemade seitan, unlock the mysteries of tofu, and know what the hell to do with tempeh. Savory sauces, tasty grains, and loads of vegetables will round out your vegan feast. Or if one-dish meals are what you’re after, we’ll take care of you with hearty casseroles, luscious pastas, nourishing soups, and filling full-meal salads jam packed with protein and rockin’ textures… we mean business when it comes to stick-to-your ribs food.

Many of the recipes were written for everyday meals, in hopes that you won’t even need to look at the recipe again after making it a few times. You know, the kind of chow you can whip up any night of the week with your pantry staples and some seasonal produce. But you can also trust this cookbook when you’re looking for an extravagant spread to impress, say, your in-laws, your meat-lovin’ grandma, or the mayor of your town when she stops by.

Besides giving you recipes, we’ve included lots of basic cooking information. Maybe you already know how to roast pumpkin, soak beans, and toast millet. In that case—awesome! (Then you can just be like, “Shut up, Isa and Terry!” and move on to an adventurous coconut Bundt cake or pasta enhanced with avocado.) But we also wrote this book with the beginner cook in mind, or maybe the forgetful cook who can’t be bothered to memorize grain-to-water cooking ratios or the baking time for sweet potatoes. So, we’ve included preparation guides for beans, grains, and veggies (see here).