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The New Vegan Cookbook: Innovative Vegetarian Recipes Free of Dairy, Eggs, and Cholesterol

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The New Vegan Cookbook: Innovative Vegetarian Recipes Free of Dairy, Eggs, and Cholesterol [Paperback]

Lorna Sass , Jonelle Weaver
4.6 out of 5 stars  See all reviews (26 customer reviews)

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Book Description

May 1, 2001
Acclaimed author Lorna Sass, creator of the hit New Soy Cookbook, once again displays her talent for combining good health with great taste. With a little flair and an abundance of whole grains, beans, fresh fruits and vegetables, and herbs and spices, it's easy to create the exciting recipes presented in The New Vegan Cookbook. Satisfying and cholesterol-free, even kosher cooks will find they can slip these cooking ideas into almost any type of menu. Striking color photographs illustrate the wide variety of tasty choices available for budding vegans or those already versed looking for new options. From savory Mediterranean Red Lentil Paté to sweet, creamy Chocolate Rice Pudding, The New Vegan Cookbook offers recipes guaranteed to entice any palate.

Editorial Reviews

From Publishers Weekly

Veteran vegetarian cookbook author Lorna Sass (The New Soy Cookbook) offers 40 healthy vegan recipes, international in inspiration. Rich vegetable-based broths, nuts and nut butters, as well as Asian and Indian spices, add luxurious texture and flavor to these vegan dishes making a diet free of animal products (as well as the unhealthy fats and cholesterols they contain) seem easy. Practical information on stocking a vegan pantry, designing vegan menus and mail-order sources for high-quality ingredients will appeal to novices, while new cooking techniques such as slow-baking beans and whole-grain cooking will appeal to more experienced vegan cooks. Hiziki Tapenade is particularly delightful, the Japanese sea vegetable hiziki substituting for anchovies in this traditional Proven‡al spread. Simple vegetable sides are enhanced by adding brewer's yeast (more tasty than it sounds) or slow roasting, as in the sophisticated Slow-Roasted Tomatoes and Fennel, served with a drizzle of olive oil and garnished with balsamic syrup. While Sass's desserts, such as chocolate rice pudding, are lovely codas to a vegan feast, no one would confuse them with "real" i.e., cream and egg desserts. (Of course, if they do lack the decadent flavor and richness of your favorite pies and ice creams, they also lack the saturated fat and extra calories.) This book is essential for vegans and those who cook for them.

Copyright 2001 Cahners Business Information, Inc.

About the Author

Lorna Sass has written other books such as, Cooking Under Pressure. She lives in New York and writes for the Los Angeles Times Syndicate, Food & Wine, Eating Well, Cook's Illustrated, Vegetarian Times, and Natural Health.

Jonelle Weaver -- whose clients include Food & Wine, Martha Stewart Living, and Gourmet -- lives in New York City.

Product Details

  • Paperback: 120 pages
  • Publisher: Chronicle Books; 1st edition (May 1, 2001)
  • Language: English
  • ISBN-10: 0811827607
  • ISBN-13: 978-0811827607
  • Product Dimensions: 8.1 x 0.5 x 8.9 inches
  • Shipping Weight: 1 pounds
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (26 customer reviews)
  • Amazon Best Sellers Rank: #1,003,476 in Books (See Top 100 in Books)

Customer Reviews

4.6 out of 5 stars
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Top Customer Reviews
103 of 104 people found the following review helpful
4.0 out of 5 stars Nice book May 4, 2002
By A Customer
The New Vegan Cookbook is a nice cookbook with plenty of color photographs. Just a warning, though, I would not recommend it specifically for "new" vegans (the new in the title refers to nouveau cuisine type new rather than beginning) unless they are already cooks. I love Lorna Sass's books but found this one a bit more complicated than some of the others and more likely to require expensive/exotic ingredients. I would recommend her book "Short cut vegetarian" for new/beginning cooks or those who are looking for simpler recipes.
I honestly see this more as a cookbook that you would give as a gift rather than use regularly in the kitchen - it's compact and aesthetically appealing. For myself, I would have liked to see more recipes and fewer graphic frills...but there is only so much that you can get into a book of this size.
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78 of 81 people found the following review helpful
5.0 out of 5 stars Creative Interesting Food June 21, 2001
I am a vegan and my (domestic) partner is not. This cookbook has given us enough wonderful vegan recipes to keep him from killing me. I only wish that it were longer. Of particular note are the stuffed eggplants and the roasted sweet potato corn chowder. The authors provide helpful information on stocking a vegan pantry as well as preparing less familiar vegetables.
Perfect for both new and seasoned vegans/vegetarians (or anyone who wants to add a few healthy, cruelty-free, dishes to the menu).
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39 of 41 people found the following review helpful
5.0 out of 5 stars Lots of new and original ideas. July 20, 2001
By A Customer
Format:Paperback|Verified Purchase
This is one that you will definitely want to add to your vegan cookbook collection. It has beautiful pictures of many of the recipes and a couple of new and creative ideas for seasonong dishes that are sure to become a staple in my vegan kitchen. The recipes are easy to follow, most are quite original and not ones you have seen in other vegan cookbooks and all would be suitable to serve to non-vegan family and friends without having to endure suspicious looks. This is mainstream, gourmet food without animal products.
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24 of 24 people found the following review helpful
4.0 out of 5 stars Good for the gourmet October 7, 2004
This is a good cookbook with a lot of variety of interesting, new recipes. However, the things I have attempted in this book are slightly complicated and some of them are also quite time-consuming. Contrary to the belief of some others, however, I actually value the pictures, as I find it easier to commit my time to a recipe that I like the looks of. Albeit this is not a great way to judge a recipe. Overall, this is a great cookbook if you intend on throwing some sort of soiree, but not entirely practical in everyday life. However, I still enjoy the variety of worldly cuisines based in indian, thai, and cuban, among others. A downfall: the book doesn't have a huge selection, as it is full of pictures and rather thing, it lacks a plethora of those soon-to-become stand-by recipes. So, it's a great book to have, but for the thrifty, I'd opt for borrowing it for your local library rather than investing in something that may not be efficient in the longterm.
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21 of 22 people found the following review helpful
5.0 out of 5 stars Finally a down to earth vegan cookbook December 27, 2001
Most of the ingredients for the recipes in this book are already in my pantry. The recipes are low fat high energy and pleasant tasting. The pancakes are a must try for anyone tired of looking for vegan breakfast fare. The "New Vegan" became my new best cookbook. It is also a great first intro to Veganism.
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15 of 15 people found the following review helpful
5.0 out of 5 stars Vegan Delights! December 26, 2001
By A Customer
Once again Lorna Sass has provided delicious gourmet recipes for Vegetarians and Vegans. Her subtle blends of herbs and spices guarantee success. While some recipes are more work-intensive, more for entertaining and special occasions, there are plenty like the Portobello "steaks" with Carrot, Bean and Caramelized Shallot Puree that can be prepared quickly and easily for an elegant last minute dinner. The Brussels Sprouts and Udon Noodles in Miso Sauce gave me an entirely new respect for the humble sprout! If you are prepared to take the time, the results are consistently worth it! As I did with her New Soy Cookbook, I intend to work my way through each and every recipe - she seldom lets me down!
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18 of 19 people found the following review helpful
5.0 out of 5 stars best cookbook ever March 3, 2004
By A Customer
This book is simply the best cookbook I've ever had, and I have a lot. Every thing I've made out of it has been exceptional, and I've made a lot of the recipes! It's not one of those books where you just keep making the same five recipes again and again. Everything is so good, you want to just keeping trying more. And, it's easy. Straightforward ingredients and processes, and most recipes are pretty fast to do on an average weeknight. But the food is also so good that you'll make it for dinner parties. I swear, this is the best cookbook ever.
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11 of 11 people found the following review helpful
5.0 out of 5 stars Excellant little book March 7, 2002
I have tried several recipes from this book and all have turned out exceptionally good. Especially tasty are the waffles and the Sweet potato soup. I recommend this book highly.
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Most Recent Customer Reviews
5.0 out of 5 stars Five Stars
Great for new vegans
Published 18 months ago by Louis Portlock
5.0 out of 5 stars Simply Delicious
This book is GREAT. The cook--whom I met 14 years ago--in our house began with Lorna Sass's "Great Vegetarian Cooking Under Pressure," and everything she's cooked in that... Read more
Published 21 months ago by Violin 2 Lover
5.0 out of 5 stars My first vegan cookbook
Great book. Has clear instructions and nice photographs of almost all recipes. Checked it out at the library before making the purchase.
Published on April 29, 2013 by Franci Kettman
5.0 out of 5 stars New Vegan
I go through this cooking fads all the time. So this was one Vegan. The book arrived quickly and brand new. Read more
Published on March 4, 2013 by Sandra Reese
4.0 out of 5 stars Good Product
This is a difficult product to rate
the reason for this is that I was only a Vegan
for two weeks, but plan on trying to incorporate
more & more
Published on March 3, 2013 by Dave
5.0 out of 5 stars Vegan Cookbook
Published on December 18, 2012 by Andrea
4.0 out of 5 stars Really good
The format is a little akward but it does the job in providing exiting vegan dishes. Vegan dishes should have more pics since many of us a trying to go vegan or increase our plant... Read more
Published on September 5, 2012 by Guillermo Olaiz Silva
5.0 out of 5 stars New Vegan cookbook
I checked the book out from the library before purchasing it and found it so helpful that I wanted to own a copy. Read more
Published on February 27, 2011 by ean
5.0 out of 5 stars Excellent Book with lots of basic information
I borrowed this book from the library but plan to add it to my cookbook collection someday. Recipes sound delicious but I really enjoyed the info on buying, storing, cooking things... Read more
Published on February 16, 2009 by Lois M. Frescura
5.0 out of 5 stars My first vegan cookbook
This book is great. It was the first cookbook I ever used when my husband and I began eating whole foods, no meat or dairy, etc. to lower high cholesterol. Read more
Published on October 21, 2007 by Whole Foodie
Search Customer Reviews

More About the Author

Lorna Sass is fondly known as "the Queen of Pressure Cooking." She is also a widely published food writer and an award-winning cookbook author. Check out her new blog:

Lorna became interested in pressure cooking during the mid-eighties when most Americans had either never heard of this magical appliance or were afraid of it! Her COOKING UNDER PRESSURE, published in 1989, became a best-seller with over 250,000 copies in print. The 20th-Anniversary revised edition of COOKING UNDER PRESSURE came out on November 3,2009.


During the nineties, Lorna wrote numerous vegan cookbooks, recognizing that a vegan approach to food created a much smaller carbon footprint. This was decades before cookbook authors were writing about the connection between food and sustainability. Her RECIPES FROM AN ECOLOGICAL KITCHEN was published in 1992! Her NEW VEGAN COOKBOOK was nominated for an IACP Award and her latest title in this category is SHORT-CUT VEGAN.

Her fourteenth cookbook, WHOLE GRAINS EVERY DAY, EVERY WAY, published in 2006, was awarded the prestigious James Beard Award in the "healthy focus" category. Her latest cookbook, WHOLE GRAINS FOR BUSY PEOPLE, focuses on quick-cooking recipes for cooks on the go.

Lorna has often found herself ahead of her time. While studying for her PhD in medieval literature at Columbia University, she wrote four historical cookbooks that were published by the Metropolitan Museum of Art--decades before anyone was studying food history!

Lorna's food articles have been published in dozens of prominent newspapers and magazines, including The New York Times, The Washington Post, Gourmet, and Bon Appetit. In addition to her own blogs, she has blogged for The Huffington Post and Green Fork, and wrote a monthly recipe column for

She is a member of Slow Food, The Author's Guild, and the Women's Culinary Alliance and an alumna of Les Dames des Escoffier, an organization of the top women in the food industry.

Lorna's current passion is to make healthy food available to all, and she is especially eager to help people grow their own food on rooftops and in community gardens in NYC.

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