Best Vegetarian Cookbooks for 2022: Delicious Meatless Recipes to Start the New Year



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Whether you are climate conscious or just a great animal lover, we have all become much more vegetarian in recent years.

Adopting a vegetarian diet quickly became a way of being kind to the planet. A in-depth study in 2018 said avoiding meat and dairy is the best way to reduce your carbon footprint. But doing the right thing for Mother Earth doesn’t necessarily mean you have to bite into a carrot stick and sit sadly dreaming about a quarter pound.

The increase in vegetarian and vegan diets means that a multitude of cookbooks have been published in recent years to meet the ever growing trend. Whether you’re eco-conscious, looking for a health boost, or just want to mix up your weekly meal repertoire, there’s a range of vegetarian cookbooks on offer – here’s our guide to the best.

A pot, a pan, a planet by Anna Jones

Amazon

Anna Jones has been the go-to name in vegetarian cuisine for a few years now, and for good reason: her recipes are healthy, easy to prepare, economical and – above all – delicious. His latest book is his best yet.

The dishes are always dreamy (its lemon, tomato and cardamom dhal brightened up my Sunday evening), but it is also a guide to rethink the way you cook. In an accessible and non-fussed way, Jones explains how to save energy (yours and the planet’s), how to reduce food waste, how to shop more sustainably, and – the paramount question for vegetarians – how to do it. sure you are consuming enough protein.

The combination of recipes that will become staples of the week and generous, practical information means this will become the vegetarian bible in many homes.

Asian Green by Ching-He Huang

Ching-He Huang

Just looking at the beautiful vibrant cover of Ching-He Huang’s new cookbook, I feel radiant and satisfied. Good job the recipes do the same. In the introduction to the book, she says that she lives by the Chinese maxim “food is medicine” – a belief reinforced by the fact that her husband’s asthma and eczema apparently disappeared within three months. his adoption of a plant-based diet in 2017.

This set of plant-based recipes that are as nourishing as they are pleasant to eat. There’s also a good balance between purely vegetarian recipes and those that use tofu, tempeh, seitan, or other plant-based proteins. Each recipe has a helpful guide to prep and cooking time, along with information about the kcal, carbohydrate, protein, and fat content of each dish.

The ‘fast and furious’ section has recipes you can put on the table quickly, while the ‘warm and comforting’ section features gems like Thai roasted sweet chili sprouts with creamy coconut noodles. (I am obsessed). On the back, you’ll find additional tips from Ching, including a guide to buying the perfect wok.

The Complete Vegetable Cookbook by James Strawbridge

James Strawbridge

The name doesn’t lie: James Strawbridge’s Complete Vegetable Cookbook is really about using the whole vegetable, so none of it goes to waste.

Divided into sections for spring, summer, fall, and winter, each has a guide to vegetables in season at this time of year. For each one, you will learn how to grow it, how to prepare it, how to cook it and how long you can keep it. In keeping with the zero waste ethic, there is also a guide for each edible part of each vegetable. It conjures up inspired recipes, like miso-roasted broccoli stalks with fleuron rice.

On the back, you’ll find a guide to the different ways to cook vegetables, as well as handy recipes for fermenting, marinating and making chutneys. For all those who wish to learn more about vegetables, this book is essential. Warning: it made me desperately dream of having my own vegetable garden.

Ottolenghi Test Kitchen: Shelf Love by Noor Murad and Yotam Ottolenghi

Ottolenghi

OK, so not all of the recipes in this book are vegetarian, but like previous Ottolenghi cookbooks, the vegetable reigns supreme in this cookbook. It will make a thoughtful addition to any vegetarian kitchen, especially with its handy fold-out index on how to get the most out of a weekly vegetable box.

The first in a series of books offered by Ottolenghi Test Kitchen, this one is all about looting your shelves and turning your staples into delicious meals. Each recipe page leaves space for your own notes, encouraging you to play around and polish as you wish. And the meat and fish recipes all have notes on how to turn them into vegetables – the baked orzo puttanesca, for example, works just as well with anchovies and tuna replaced with artichoke hearts. Like many of the vegetarian cookbooks on offer, there’s a theme here – how to cut down on waste and make your kitchen reach its full potential.

Rosa’s Thai Cafe: The Vegetarian Cookbook

Saiphin Moore

A dream come true for anyone who orders Rosa’s drunken noodles from Deliveroo like their life depends on it: the secrets are all there. This vegetarian sequel to Rosa’s Thai Cafe’s original cookbook has all of their menu classics and more.

The joy of this book is the speed and ease of preparing many recipes. All you really need is a pestle, mortar, and large wok, and there are a few handy pages on the front that suggest which spices and sauces to store. Easy to follow and beautifully photographed, it will take Asian food lovers beyond Pad Thai and beyond with stir-fries, curries, small bites and soups. I am delighted that I can now make my own Tom Yum noodle soup with tofu by the tank load.

Tarkari by Rohit Ghai

Rohit Ghai

Don’t be fooled by this book from Michelin-starred chef Rohit Ghai, the man behind the menus at Jamavar, Gymkhana and Hoppers, who now runs his own restaurant, Kutir in Chelsea. It looks very fancy, but the recipes are actually quite simple.

Tarkari, Ghai explains, is a Bengali word used to refer to any vegetable dish. You’ll find over 80 of them, from curries and daals, to chapatis and butter naans. My heart was immediately drawn to the Jaipuri Bhindi recipe – okra fritters – but the book is full of surprising and satisfying flavor combinations, like coconut chutney or khichadi with mushroom and truffles.

Eat for People, Pleasure and the Planet by Tom Hunt

Tom hunt

Anyone who wants to learn about local produce will benefit a lot from this book by eco-chef Tom Hunt. Both manifesto and cookbook, Hunt encourages us to get to know our local farmers and ask ourselves how sustainable the food in our kitchens really is. He also wants – like the title the title – that we always find a lot of pleasure in what we cook and eat.

Hunt is an award-winning chef – his Bristol restaurant Poco has already won the award for Best Ethical Restaurant at the Observer Food Monthly Awards – and the recipes here lean significantly more towards fine dining. I would definitely order a nut frangipane and a khorasan pancake with apples and berries at his restaurant, but I don’t feel so well equipped to do it on my own. For the more confident cook, however, this is proof that it is possible for the humble vegetarian to be served very high.

Is by Meera Sodha

Meera Sodha

I recommend this cookbook to anyone I know, vegetarians or not. Not only did this teach me a foolproof recipe for making the perfect fluffy basmati rice, but it’s a well-loved staple in my kitchen.

Like Anna Jones, Meera Sodha has a knack for writing flavorful and heartwarming recipes that are relatively easy to cook. All of her books are brilliant, but East, her vegan and vegetarian edition, is my choice. Her Thai green curry with eggplant, zucchini and mangetout is one of the most splashed pages in the book, thanks to the number of times I’ve come back to it, but I always find new dishes that I want to cook within. of these pages. I particularly like his seasonal pilau dishes – the spring pilau with asparagus, fennel and peas has to be my favorite.

Rukmini Iyer’s green roasting tin

Rukmini Iyer

Rukmini Iyer’s roasting tin cookbooks started a revolution. Not only does baking mostly involve sautéing a few pieces in the oven, but it also drastically cuts down on dishes. The dream.

Its green edition features half-vegetarian and half-vegan recipes, with each section broken down into fast, medium, and slow cook times. There’s also a final section that recommends recipe combinations, which comes in handy (as good as the recipes are, some of them don’t fit into a full meal.) If you’re looking for simple dinner ideas and stress free, Iyer’s the book is a must. The flavor combinations are also smart – the leek orzotto with asparagus, hazelnuts and arugula is divine.

Our group selection is One Pot, Pan, Planet by Anna Jones. Vegetarian or not, it deserves its place on kitchen shelves everywhere, offering wonderful recipes as well as loads of helpful tips on how to make your kitchen a little more mindful.


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