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American Vegan Kitchen Paperback – February 11, 2010

4.8 out of 5 stars 62 customer reviews

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Baconish: Sultry and Smoky Plant-Based Recipes from BLTs to Bacon Mac & Cheese by Leinana Two Moons
Vegan Cooking
Everything tastes better with bacon. Now you can enjoy that salty, smoky, crispy yum made with healthy plant-based ingredients. It’s all in the seasonings, and these easy-to-make recipes are loaded with decadently delicious bacony flavor. Not only that, but these tasty plant-based bacons are low in fat and cholesterol-free. Learn more | See related books
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Editorial Reviews


Imagine taking classic American favorites for breakfast, lunch, dinner, side dishes, and dessert, and veganizing them in the most exciting ways imaginable. That s just what Tamasin Noyes has done here. American Vegan Kitchen offers a staggering assortment of the best American-style comfort food that I've ever seen.

--Erik Marcus, author of The Ultimate Vegan Guide and publisher of Vegan.com

With so many great dinner destinations, American Vegan Kitchen is the ideal road trip every vegan will want to take.

--Terry Hope Romero, co-author of Vegan Cookies Invade Your Cookie Jar and Veganomicon

American Vegan Kitchen is thoroughly enjoyable, full of pleasant nostalgia, well-seasoned vegan recipes, and scrumptious photos. Just about any North American can find a delicious vegan version of a childhood (or lifelong!) comfort food. The author provides clear instructions, good information, and recipes designed for maximum flavor. This book will be well-used in any vegan kitchen.

--Bryanna Clark Grogan, author of Nonna s Italian Kitchen and The Fiber for Life Cookbook

About the Author

Cooking is a way of life for Ohio native and author, Tamasin Noyes. Tami has been cooking and developing recipes for more than twenty-five years and has worked in a number of restaurants. She is also a committed recipe tester for many well-known vegan cookbook authors.

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Product Details

  • Paperback: 232 pages
  • Publisher: Vegan Heritage Press (February 11, 2010)
  • Language: English
  • ISBN-10: 0980013119
  • ISBN-13: 978-0980013115
  • Product Dimensions: 0.8 x 7.2 x 9 inches
  • Shipping Weight: 1 pounds
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (62 customer reviews)
  • Amazon Best Sellers Rank: #927,249 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By C. Mahoney on February 27, 2010
Format: Paperback
I know what you're thinking...do I really need ANOTHER vegan cookbook? Or, if you have none (yet), why would I purchase this book? Well, I was a tester for Tami and her recipes basically turned me into a gourmet chef. Easy to prepare with simple and no-fuss ingredients, the recipes in American Vegan Kitchen make any meal feel special and even got the meat-eating boyfriend's hearty endorsement. Favorites include the (baked!) onion rings, City Skillet tofu and potatoes, an amazing marinade for tofu skewers (coffee and liquid smoke-- need I say more? Sounds strange, but it's the closest I've had to a smoky, meaty taste in tofu), and the seitan. Now, I've tried at least 4 recipes for seitan but the ones in this book never cause any of the usual problems (gumminess, flavor, texture, what have you). The cinnamon flapjacks are great, and the yeasted waffles are my favorite of the many recipes I've tried. The roasted garlic pretzels are adorable and great for a party. The San Fran seitan wraps are great for quick weeknight meals, and taste much fancier than the ingredients would have you believe. The mustard mac and slaw turned me, a former slaw-hater (I couldn't even stand to look at the stuff) into someone who has to be restrained from making it weekly. Need I say more? Probably not. You'll love this book....and if not, well, something is wrong with your tastebuds.
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I purchased American Vegan Kitchen after seeing lots of buzz about it on a vegan foodie forum. In the week or so that I've had it, I've made a few of the recipes and everything has been outstanding! You want a vegan cheesesteak that everyone (meat eaters included) will love? It's here, along with a killer beer battered onion ring recipe. Craving donuts? Check out the "Darngood Donut Bites!" My family also tried the spaghetti pie, and all of us could not stop eating it (including my 2 and 4 year olds.)
The book has a nice mix of really decadent comfort food recipes as well as many lighter selections, i.e. soups, salads, etc., and some really interesting additions like "Deli Rubenettes," baked jalapeno poppers with lime cream and "quickels" (quick pickles.) There is also a basics section that has lots of good information on essential ingredients and cooking tips.
Without a doubt, American Vegan Kitchen is a great addition for both new and experienced vegan cooks, as well as for those who are interested in experimenting with vegan cooking. Highly recommended!
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The last couple of years have seen a plethora of new vegan cookbooks - many of them quite good. Tami Noyes' book is among the excellent few that stand above the rest. Being familiar with her blog for some years, I knew her book would be noteworthy, but she has truly excelled. We have made a number of recipes, and fed them to family and friends to great praise. The No-Tuna Melt Panini, Incrediburger, and Sloppy Joe are going into permanent rotation in our house. This is fantastic, flavorful comfort food which will appeal to a broad audience, vegan or not. Bravo!
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Format: Paperback
I've tried many of these recipes on my non-vegetarian friends and families. I got raves on all of them. Tami makes cooking fun and her recipes are easy and delicious.

If you've never made your own seitan before and were afraid to try, try Tami's Savory Seitan (pg 5). It is really quite simple and yeilds great results. You will be ruined for life as you will never be able to go back to store bought again.

I just made the Chase the Chill Chili the other day. This is one fantastic chili. You will have a tough time picking a favorite recipe, but I highly recommend trying a few of mine: The Asian Style Salad bowl (pg. 92) is my all time favorite salad. The flavors jump out of the bowl. It is truly special. The dressing on the Bistro Chopped Salad (pg. 87) is my honey's go to red dressing now (and he is very particular about them). The San Fran Seitan Wrap (pg 107) may take a little time to put together, but it is off the hook! I've served the Seitan and Herb Dumplings - a vegan take on Chicken and Dumplings - several times to my meat eating crowd and they love it. The Pesto Lasagne with Slow Roasted Tomatoes (pg 155) ZOMG the tomatoes alone are addicting.

I could go on and on, but I think you should get your hands on a copy to experience this fantastic collection of recipes. I am a cookbook addict and have many on my bookshelf. This is one of my favorites and won't be gathering any dust.
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Format: Paperback
Oh my goodness, does this lady know her way around diner food! I loved how the author offers tidbits on "diner speak" throughout this cookbook that ventures well beyond your traditional greasy spoon. She seamlessly ties each recipe into familiar American restaurant cuisine in one way or another, but really, this is a very unique collection of vegan cuisine.

Those who have turned to a vegan diet but are missing the indulgence factor will be jumping for joy over pseudo-familiar American-style recipes like the Beer-Battered Onion Rings, Tofu Rancheros, Vegan Sausage Links, Fork and Knife Reubens, Salisbury-Style Seitan with Mushrooms, Yankee Cornbread, New York-Style Cheesecake, Double Dark Mississippi Mud Pie, and Darngood Donut Bites. But be prepared for some new and exciting adventures that shout "nouveau bistro" more than "classic diner" ... Fried Avocado Wedges, Savory Stuffed French Toast with Mustard Shallot Sauce, Poblano Macaroni Salad, Chickanini Sandwiches, Pesto Lasagna with Slow Roasted Tomatoes and Mushrooms, and Vanilla Espresso Shake ... just to name a few.

I went the semi-traditional route and chose to start with the Fettuccine Alfredo, Rosemary Carrot, and Coconut `Bacon' Bits recipes. All turned out great. I do recommend lowering the temp on the `Bacon' Bits though as they cooked much faster than the recipe calls for, and I was using an oven thermometer.

I still have the Veggie Fried Rice, Summer Waffles with Lemon Sauce, Hubby's Home Fries, Mustard Mac and Slaw (I have heard this dish is awesome!), Stovetop Mac and Cheeze, and Roasted Broccoli and Peppers marked to trial soon.

A well-stocked vegan kitchen and a little time will easily see you through all of the recipes in this cookbook, which does contain quite a few elaborate recipes. I wouldn't call this a beginner vegan cookbook, but it should be a lot of fun for vegans who are ready for some new adventures along with the return of many old, but well-loved flavors.
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