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The official Big Vegan review thread (to be updated).

Add reviews for Big Vegan: More than 350 Recipes, No Meat/No Dairy All Delicious by Robin Asbel here, and I'll add them to the compilation. Thanks to blinknoodle for this list!

Pantry Staples
Mock Beef

Mock Duck or Seitan

Smoky Maple Tempeh Bacon

Tempeh Chorizo

Marinated and Baked Savory Tofu Steaks

Crunchy Fish Sticks

Smoky Red Lentil Sausages

Almond Cashew Chèvre

Pine Nut Cheese

Almond Crumb Parmesan

Veggie Butter

Tofu Avocado Sour Cream

Basic Vegetable Stock

Roasted Vegetable Stock

Dried Mushroom Stock

Mocha Frappé

Kiwi Green Tea Smoothie

Tropical Coconut Mango Smoothie
This tasty smoothie has fresh pineapple, fresh mango, coconut milk along with a little vanilla extract, some ice cubes and a touch of cinnamon.  I added a little agave because the mango and pineapple weren't sweet.  I gulped down the entire recipe it was so good. (tweety)
Beautiful Papaya Carrot Booster

Strawberry Banana Blender

Hemp Cherry Muesli

Overnight Slow Cooker Farrotto

Sweet Quinoa Pumpkin Seed Pilaf
It was okay, but even though I should have been tipped by the title, it was far too sweet.  So much that my teeth hurt a little. (katequeenofsprouts)
Griddled Oat Polenta with Smoky Maple Tempeh Bacon

Cocoa Peanut Butter Granola

Maple Barley Granola

Fruit Sweetened Chai Spice Granola with Pecans

Lemony Quinoa Almond Granola

Tomato Basil Tofu Scramble with Toasted Baguette

Sunshine Carrot Tofu Scramble with Spinach
I liked this. At first I wasn't sure but I ended up really enjoying it. Decreased the amount of sunflower seeds, added black salt. May decrease nutritional yeast next time. (blinknoodle)
One Handed Tempeh Bacon, Sweet Potato, and Brown Rice Breakfast

Apple Almond Date Breakfast Burrito

Red Flannel Hash with Smoked Tempeh

Fluffy Banana Bran Pancakes with Maple

Buckwheat Silver Dollar Cakes with Rhubarb Compote

Peanut Butter and Jelly Stuffed Banana Muffins

Blueberry Lemon Muffins

Sweet Potato and Raisin Muffins

Coconut Mango Muffins

Sticky Cinnamon Raisin Rolls

Trail Mix Bars

High Protein Oat Breakfast Bars

Whole Wheat Maple Cherry Scones

Matcha Scones with Golden Raisins

Crunchy Amaranth Date Scones

French Toast with Mango Maple Syrup

Homestyle French Toast with Simple Brown Sugar Syrup

Baguette French Toast with Cream Cheese and Apples

Rustic White Wheat Baguettes

No Knead Spelt Sandwich Loaf

Veggie Sandwich Loaves

Savory Hazelnut Bread

Cinnamon Raisin Braid

Hemp Seed Dinner Rolls

Herb and Onion Whole Wheat Rolls

Overnight Oat Date Rolls

Teff Breadsticks

Crunchy Buckwheat Drop Biscuits

Sweet Potato Drop Biscuits

Herbed Cornmeal Biscuits

Scottish Oat Crackers

Flax and Pepita Crackers

Quick Indian Flatbreads

Whole Wheat Pita Bread
These were good tasting, but the first pita I'd ever made.  I had some technical problems (including that it didn't make nearly as many as promised) which may have been my problems since I didn't have the pita making skills down yet; also, in a cool kitchen, these might have done better with another hour or so rising (or a rising in a slightly warmer kitchen). (katequeenofsprouts)
Sesame Socca

Skillet Onion Flatbread

I bought this almost the moment it has released and have made a number of recipes from it... don't know why I haven't added my reviews before now!  Will add a few now.

felafel burgers
I didn't make the cucumber dill sauce, just at the patties whole.  They were good- the only thing missing about them from the ones I usually get at a restaurant was the fried aspect- they were a bit less crunchy, but still crunchy.  The flavor was also wonderful.
I made 9 patties instead of 6- 6 patties were incredibly thick.  Might stretch it to 10 next time, as one or two were still a touch too thick for my taste and didn't crisp as well as the others.

chilled cantaloupe and almond soup
This was amazing!  I think the only downside to it (even though it was fairly easy to make) is that it still is a touch easier to cut a cantaloupe on its own and eat it unprocessed, since unadorned cantaloupe is still awesome.  Will probably make 2-3 times when they are in season.

sweet quinoa pumpkin seed pilaf
It was okay, but even though I should have been tipped by the title, it was far too sweet.  So much that my teeth hurt a little.

Beet and apple slaw with champagne vinaigrette
I liked it, but hubby loved it.  I'm not a beet fan, but I'd eat beets in this format again.

Wild rice and blueberry salad
I've made this a few times, and like it quite a bit.  This was the first time I'd had wild rice, which I am glad I have tried!  This recipe only keeps a few days in the fridge, so when I make ahead for lunches (I try to make a week of lunches for Mon-Thurs on Sunday) I only count on this lasting to Wednesday.  It got a bit soggy/limp the fourth day.  I use frozen berries to make, and get them out an hour or so earlier to thaw.  I also cut down on the oil by almost half.

pomegranate tabouleh with pistachios
This was nice, not spectacular.  Nice with pita and felafel for lunch.  Bright flavors.

whole wheat pita
These were good tasting, but the first pita I'd ever made.  I had some technical problems (including that it didn't make nearly as many as promised) which may have been my problems since I didn't have the pita making skills down yet; also, in a cool kitchen, these might have done better with another hour or so rising (or a rising in a slightly warmer kitchen).


Creamy spinach and white bean dip - Very good.  This dip combines a whopping pound of spinach with white beans and vinegar, olive oil and chopped tomato and spreads nicely on crackers.

Broccoli, carrot, and chickpea salad - Simple and tasty this has a lemon juice and olive oil dressing (I cut back from 1/4 cup to 1/8th cup of olive oil), carrots, broccoli, parsley and chickpeas.  I very lightly steamed the broccoli, but not the carrots and added raw beets.


Spanish Fideua Pasta with saffron - Very good.  I splurged and bought some saffron just for this dish since I know the saffron I had was years old, but it mainly added color and not much flavor.  This dish has a nice combination of veggies like peppers, tomatoes and artichoke, along smoked paprika and  chorizo that makes this a great flavor when everything comes together.  I had some vegan chorizo that was store bought in my freezer that I used (never again) although she has a recipe for a tempeh chorizo.  I ignored the instructions to bake and mixed it all on the stove top.  I used sherry instead of red wine because that's all I had.

Pan-roasted garlic, kalamatas, and tomato sauce over penne - I gravitate towards these kinds of pasta dishes usually making the cookbooks version of this dish no matter what the cookbook and this one didn't disappoint.  She uses a whopping 1/4 cup of olive oil to slow cook the garlic and onions over 7 minutes and them cooks them further in white wine (I cut back to 1/2 cup instead of 2/3 cup of wine for personal taste). The addition of arugula made it very tasty.  I loved this dish.


Basil Pesto
I started out with this recipe, which is quite basic and traditional, but realized it is missing a few essential pesto ingredients (to me). So, I stuck to the basic recipe, but added some nooch, lemon juice (!), more salt and pepper, and just a bit of pasta water for some of the oil. I do like the traditional pine nut pesto sometimes, and like the spinach. This is maybe a good recipe if you've never made pesto before (who are you?!), but I think lemon juice is a must.


Tropical Coconut Mango Smoothie - This tasty smoothie has fresh pineapple, fresh mango, coconut milk along with a little vanilla extract, some ice cubes and a touch of cinnamon.  I added a little agave because the mango and pineapple weren't sweet.  I gulped down the entire recipe it was so good. 

Creamy artichoke pasta al forno - Pretty good.  This is a baked pasta that has artichokes, kale, carrot, and capers in a creamy sauce.  I was a bit confused with her saying to mix the 1.5 cup milk (I used unsweetened almond) and only three tablespoons of flour (a chickpea and all purpose flour mix) into a paste as it was quite thin.  I added some arrowroot to thicken it up some which probably wasn't necessary as the final result turned out a teeny bit dry, but still very tasty.


Broccoli with "Cheese" sauce - Nothing to get excited about.....I wasn't expecting a cheese taste since vegan cheeses/sauces never taste cheesy to me, but I was hoping for something more tasty.  Not bad, but just meh....won't make this again.  The sauce has milk (I used hemp and could actually taste the milky taste in the sauce which I didn't like), margarine (I used olive oil because I mistakenly thought I had Earth Balance in my freezer), nutritional yeast (of course), garlic, a little dijon mustard and a pinch of paprika.  I like that it was quick and easy to make.

Steamed green beans with saffron-parsley "Beurre Blanc" - Sounds fancy doesn't it?  This was real good.  The sauce is made from white wine, veg stock, shallot and a pinch of saffron then blended with a bit of silken tofu, oil and parsley.  A nice side dish to fancy up a meal.


Tomato-ancho chile bean dip - Very good.  This nice dip has beans (she asked for kidney, but it screams for pinto in my opinion), ancho chile, sun-dried tomatoes, garlic, scallions, roasted red pepper and lime juice.  Everything came together real well and was a nice side to go along with the spicy yellow bell pepper soup from Color me Vegan.


Lentil chili with bulgur and anchos - Very good fat-free and hearty chili.  I actually burned my anchos trying to toast it, and used some dried chipotles I had instead.  I forgot had already added a jalapeno to spice it up and I went overboard with the heat.  The addition of bulgar makes it healthy and filling.

Beet and apple slaw with champagne vinaigrette.......Very good!  The dressing is run of the mill with dijon, champagne vinegar, agave (I used 1/2 tbs instead of the full she calls for), and olive oil.  What makes it unique is the comb of Granny Smith apples, cabbage, raw beets (I like beets raw or juiced so much better than cooked...same with carrots), and parsley.


Creamy Spinach and White Bean Dip
Simple spin on a white bean puree. Nothing too exciting.

Japanese Okonomiyaki Veggie Pancake
I was drawn to this recipe because it uses tofu as the base and you bake it as a huge pancake instead of making it on the stovetop. It took more like 60 minutes to bake but it was delicious. I didn't make the side sauces, just topped it with shredded nori and black sesame seeds. R topped it with bonito flakes, Japanese mayo and tonkatsu sauce.


Seitan Burgundy Stew with Parsnips
I made this without the seitan and served it overtop a celeriac-white bean puree. I substituted chickpea flour and I think this made it a bit chalky. Oops.


Kidney bean, avocado, and green salsa wraps.....Very good!  This wrap uses mashed kidney beans sauteed with garlic, salsa verde, soy sauce, cumin and a pinch of cinnamon.  The avocado is mashed and mixed with tabasco sauce (I used red although the recipe calls for green jalapeno tabasco).  It's wrapped in a whole wheat tortilla with mixed greens.  I think a bit of lime juice would have been good but that was an afterthought that I didn't do.


South American Sweet Potato Salad - Very good.  I had cooked the sweet potatoes early so they could be chilled for this salad, and it's relatively simple to onions, parsley, red wine vinegar and olive oil...I cut back on the dressing amount to cut back on the fat content.  She calls for diced jalapeno and I forgot to buy some and used some dried chipotle peppers  that I had instead and it worked very well with this.


Avocado, mango, and hearts of palm salad - Loved this!  The dressing is a mix of coconut milk, mayo, cilantro, lime juice, sugar (I used just a pinch but she calls for one tbs) and tabasco.  The dressing blends very well together for a tasty dressing.  Served on top of fresh spinach and garnished with fresno chilies.  Yummy!


Hearty wheat berries in a lemon pesto - Very good!  By itself the lemon pesto was a bit too lemony but mixed in with the salad it blended in nicely for a great flavor that I liked.  I spaced out and doubled the amount of wheat berries required which was o.k. since my tomatoes were huge from a coworker's garden and I wanted to make enough for a main course instead of a side.  The pesto calls for both walnuts and pine nuts and I just doubled the walnuts since pine nuts are so expensive.


Middle Eastern Couscous with mints, dates, and almonds -  OK....kind of dry but not too exciting and a bit too lemony, but the contrast of flavors of mint, lemon, dates and parsley is good.  I thought the dates would be sweet enough and left out the 2 tbs of agave she asks for. 

Date nut chutney (part of the recipe "Curry-roasted new potatoes with date-nut chutney) - I made the chutney only.  This was excellent and quick to has dates, pineapple juice, ginger, garam masala and pistachio nuts.  It's extremely sweet and good.  She says to thin it out with water to make it a dip but I left it thick like a chutney.


Sopa Seca de Fideos with Chickpeas: this was very good but needed a little more pizzaz, IMO, so I threw in a tablespoon of Goya Adobo Light seasoning and that fixed it right up.  I also used orzo instead of breaking up angel hair and that worked out nicely.  It has a nice little bite with the chipotle pepper but not enough to hurt the weenies of the world.  I'll post a picture as soon as I figure out where I put the camera cord.


Found it.

Sopa Seca de Fideos with Chickpeas


Provencal Herbed Lentil Loaf:  This is the first recipe I have tried from the book.  It makes a big loaf and holds together very well thanks to the potatoes and a couple of spoonfuls of gluten flour.  I soaked the lentils so cut down on the cooking time--if you do that be sure to cut the potatoes on the small size so they have time to cook thoroughly.  Do not skip the mustard topping as it provides a  lot of flavor.  It slices well for sandwiches.  I think it tasted best on Day 2 and after that it seemed to keep losing flavor.  It could have used a little more oomph.  Pretty good, but at the end of the day it was still a loaf.


I made the peach-berry swirl ice cream. I really liked the taste of it, but it was more sherbet then ice cream, it needed to be creamier.


Warm Teriyaki Tofu and Wilted Spinach Salad

Nothing exceptional but pretty easy to pull together. Makes a good weeknight meal. I doubled the recipe for my family. Will probably make again.



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