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The Simply Vegan Cookbook: Easy, Healthy, Fun, and Filling Plant-Based Recipes Anyone Can Cook Paperback – February 6, 2018
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From the Publisher
The Best Recipes from the Vegan Roadie
As the host and creator of the vegan culinary travel series, The Vegan Roadie, Dustin Harder is on a mission to find the best vegan eats in every city. Sharing his favorite recipes from the road for you to make in your own home, this vegan cookbook will inspire every home cook.
150 Recipes (450 with Variations):
From greens to grains to beans, this vegan cookbook is the ultimate reference for vegan recipes.
Forget about expensive and exotic ingredients, the recipes in this vegan cookbook use pantry staples that you can find in any grocery store.
With no more than 30 minutes of active time spent on any recipe, this vegan cookbook serves dishes and are both simple and good.
Sample Recipe: Baked Lentil Falafel
Serves 4 / Prep time: 10 minutes / Cook time: 20 minutes
Falafel is traditionally made with chickpeas, but I have used all sorts of beans for this recipe. Now it’s time for a lentil version. After all the variations I have made over the years, I always come back to this one, and it remains my favorite. I hope you enjoy it, too.
1. Preheat the oven to 425°F. Line a baking sheet with parchment paper and spray with nonstick cooking spray.
2. In a large bowl, combine all the ingredients. Mix well to combine and mash the mixture against the sides of the bowl with your spoon to create a doughy texture.
3. Form each falafel ball using 1 heaping tablespoon of dough. Place the balls on the prepared baking sheet and slightly flatten each ball into a disk. Spray the tops with nonstick coking spray.
4. Bake for 10 minutes, flip, and bake for 10 more minutes, or until crispy.
If you prefer the traditional falafel made with chickpeas, use 1 (15-ounce) can chickpeas, rinsed, drained, and mashed.
- Nonstick cooking spray
- 1 (15-ounce) can lentils, rinsed and drained
- ¼ cup flax meal
- 3 garlic cloves, minced
- ½ cup chopped fresh parsley
- Juice of ½ lemon
- 1¼ teaspoons ground cumin
- ½ teaspoon sea salt
- ½ teaspoon black pepper
"For years, Dustin has put his heart and soul into helping people across America learn just how easy, delicious, and fun it can be to eat more vegan meals. He is living proof that meatless isn't synonymous with joyless or tasteless. This cookbook showcases his signature blend of playfulness and practicality, offering up super simple recipes you'll want to eat again and again... and again."―Chloe Coscarelli, Celebrity Chef and Bestselling Cookbook Author
"Simplicity, innovation, and approachability is a hard trifecta to nail down, especially when it comes to plant-based cooking. Thankfully, The Simply Vegan Cookbook not only hits all three of those marks, it does so with beauty and flair. Dustin's recipes are reimagined takes of classic recipes that are both fun and loaded with flavor. If you think making vegan food is expensive, complicated or frustrating, this book is going to change your mind while it changes your palate!"―Jason Wrobel, Celebrity Chef, Cooking Channel TV Host and Bestselling Author of Eaternity
"Dustin Harder knows plant-based food should be stress-free, accessible to the masses, and delicious. The Simply Vegan Cookbook delivers all of that and more. You will fall in love with Dustin’s user-friendly recipes with each dish proving that vegan fare can dominate an admired spot at everyone’s table. This cookbook is jam-packed with easy to make recipes that will leave you feeling satisfied, invigorated, and most importantly – guilt free! Dustin effortlessly transfers his enthusiasm and excitement towards plant-based cooking from his original series, The Vegan Roadie, to the pages of this book, making it the perfect companion for both experienced home cooks and beginners!"―Julieanna Hever, MS, RD, CPT, author of Plant-Based Nutrition (Idiot's Guide) and The Vegiterranean Diet
About the Author
DUSTIN HARDER is the host and creator of the culinary travel show, The Vegan Roadie. Featured by media outlets such as VegNews Magazine and ABC, Dustin’s travels across the country give viewers a taste of the most revolutionary recipes in vegan cuisine. A graduate of the Natural Gourmet Institute in NYC, Dustin also works as a plant-based personal chef and recipe developer. This is Dustin’s first cookbook.
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Top customer reviews
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I agree with other reviewers in regards to the visuals. I’m also a very visual person so I really enjoy when there is an image of the dish alongside the recipe. More images would have made the cookbook that much more enjoyable.
However, visuals aside, this is a great starter cookbook for vegan eats. But, it’s also really handy for those of us that have been vegan for awhile to have a less involved recipe to pull out. I’m looking forward to trying many of the recipes (or sections - hello avocado and lentils), and have bookmarked some to get started with.
Pictures are few and far between and I would have also liked to see the macros for eat dish, but the other perks far outweigh.