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Vegan Eats World: 300 International Recipes for Savoring the Planet Hardcover – October 30, 2012

4.5 out of 5 stars 72 customer reviews

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Editorial Reviews


VegNews.com, 2/21/12
“We can only imagine how difficult it must be to improve upon such cookbooks as Veganomicon and Vegan Pie in the Sky. However, we think the co-author of the aforementioned books, one Terry Hope Romero, could do it with Vegan Eats World.”

VegNews, May/June 2012
“Tokyo-inspired fusion hot dogs will be the unchallenged hit of every summer barbecue.”

Irvington Herald, 9/27/12
“A masterful collection of…recipes from all corners of the globe…[Romero has] reinvented delicious ethnic dishes, popular street foods, and take-out so we can eat well while being mindful of a healthy body and healthy planet.”

Sand and Succotash blog, 10/10/12
“[Romero] always finds a way to turn vegan food into something delicious [and] gorgeous…that cook[s] up perfectly…Vegan Eats World travels the globe and gives the reader a little bit of each ethnic cuisine, vegan style.”

“Ideal for use in the kitchen by any vegan (or non-vegan) looking for a large variety of dishes for all occasions and for more yummy ways to please their taste buds…This delightful book is an ideal gift for people (including for themselves) who love variety and a broad range in their culinary lives, even if they are not vegans…Whether it is breakfast, lunch, snack, dinner or dessert ideas you are looking for to break the monotony of cooking the same old foods, this valuable book can help you immeasurably, finding the ideal dish to satisfy the palate…a great resource for the home-based cook as well as professional chef…Wonderful.”

Lemuria Books (blog), 10/21/12
“It looks just as delightful as Veganomicon, and I can’t wait to try out some of the delicious recipes for curries, soups and dumplings, especially since the fall weather is starting to encourage higher comfort food consumption.”

Bookviews blog, November 2012
“Really delivers the goods…There are popular foods like lasagna, pad thai, wonton soup, and a whole range of flavorful delights…This book will surely please those who prefer vegetables.”

Christian Science Monitor, 11/20/12
“I’m no vegan. I’m not even a vegetarian, but this is probably my favorite new cookbook of the season—and it’s a must for the vegans and vegetarians on your holiday shopping list…[Romero] has delivered what may be her best book yet. It features a range of full-flavored recipes, from kimchi to Thai coconut curry. The book’s diverse Asian offerings are particularly outstanding, as the recipes naturally lend themselves to vegan cooking. You’ll find classics that you recognize from your local international eateries, as well as new offerings that you haven’t tried before. This is exceptionally good food for vegans, vegetarians, and the rest of us who are trying to eat a more sustainable, healthy, plant-based diet.”

Christian Science Monitor, 11/20/12
Named one of the “23 of the best new and upcoming cookbooks/food books for the holidays”

Buffalo News, 11/28/12
“Draws on inspirations and everyday recipes from at least five continents, including Greek and Turkish, Afghani and Jamaican, Belgian and Sri Lankan. As it turns out, billions of people eat vegan food every day—they just call it ‘food.’”

Portland Oregonian, 11/27/12
“Romero is one of the rock stars of the vegan cooking world…She continues to deliver with this collection of 300 recipes inspired by dishes from around the world…Many recipes are easy enough for busy weeknights…Romero doesn’t shy away from using spicy ingredients…You won’t confuse vegan with blah after enjoying her creations.”

One of Portland Oregonian’s Five Favorite Cookbooks from 2012 Worth Putting on Your Christmas List

Portland Book Review, 11/23/12

“A great vegan cookbook that draws recipes from a truly international repertoire. It is a beautiful, large-format, nicely produced book…[with] well-written recipes.”

InfoDad.com, 11/21/12
“A handsomely made hardcover…Vegan cooks will be familiar with virtually all the ingredients here, but newcomers to the field may have some difficulty with certain recipes—so it is very helpful that Romero includes a graphic for dishes that are especially easy to prepare…Full-page pictures make the dishes look very tempting indeed and add to the impression that Vegan Eats World is as much a gift book as a traditional cookbook.  Vegans on your gift list will find it a treat.”  

Forbes.com, 12/6/12
“From vegan-queen Terry Hope Romero…[it] takes you around the world to spots as diverse as Jamaica, India and the Philippines, through adapted dishes like a tangy Filipino-inspired tofu and vegetable adobo stew topped with chopped cilantro and bananas.”

Delicious Living (website), 12/20/12
“In her new and extensive book, the author of the best-seller Veganomicon offers up 300 dishes using global flavors and techniques. At first glance the recipes and ingredients look a tad complex, but her conversational tone will put you at ease.”

Whisk and Quill (website), “The Most Notable Cookbooks of 2012,” 12/13/12
“There are many wonderfully creative recipes from a wide variety of cultures that would suit an omnivore.”

January Magazine (website), “Best Books of 2012: Cookbooks,” 12/21/12
“The recipes here are terrific…A culinary trip around the world: vegan-style.”

REAL (Responsible Eating and Living), Favorite Cookbooks of 2012
“Many ethnic foods are plant-based and delicious. Here there are over 300 creative recipes, mixing it all up, with very yummy results.”

Curled Up with a Good Book
“Packed with helpful advice and enticing recipes to spark an adventure in international vegan cuisine…Vegan Eats World not only makes vegan cooking enticing, it makes international cuisine accessible to vegans with its easy-to-follow recipes. Highly recommended.”

San Francisco Book Review / Sacramento Book Review, 1/15/13
“Delectable recipes…[An] epic vegan cookbook. Romero writes headnotes with a distinct sense of humor, and all of the recipes sound amazing; accompanying photos will make your mouth water!...If you love a hearty plant-based meal, and have time to invest in it, pick up this cookbook.”

Midwest Book Review, January 2013
“Not only are classics re-created but new dishes based on different, vegan ingredients are introduced, with recipes labeled for time and complexity…[Vegan Eats World] is a pick for any who would incorporate vegan dining into a new worldview.”

The Independent (UK), “10 Best…Vegetarian Cookbooks,” 2/1/13

The Vegetarian, Spring 2013
“Jam-packed with 300 delicious recipes.  This title takes you on a globetrotting journey to savour the best vegan cuisine the world has to offer. There are some wonderful combinations of ingredients used to create innovative dishes…Terry’s books are always well written and great value for money and Vegan Eats World is no exception.”

Tucson Citizen, 4/8/13
“Vegan Eats World is a world-wide culinary tour featuring some of the most imaginative vegan dishes I have ever encountered…Romero’s inspiration came from almost every corner of the planet…The main lesson to be learned from this cookbook is that plant-based meals need not be bland or uninspired. The international recipes selected for this cookbook are not just healthy choices but also delicious ones…I recommend this cookbook, regardless of whether you are a vegetarian. The recipes are accessible and innovative.”

Lancaster Sunday News, 4/21/13
“Offers more than 300 bold, delicious recipes based on favorites from around the world.”

Wilmington Star-News, 5/8/13
“Romero plays culinary tour guide on a romp across the globe that sees scores of distinctive dishes filtered through a vegan spyglass…Perhaps the greatest success Romero delivers is in making an interesting variety of vegan recipes accessible to the everyday home cook. Many of these dishes are the kind of thing you’d want to eat just because your palate was feeling curious, not out of adherence to any specific diet.”

Vegetarian Journal, Vol. 32, Issue 3
“This book offers 300 international recipes and a wealth of information, including kitchen tips.”

Energy Times, August 2013
“A handy hardcover for a vegan with worldly culinary tastes.”

WomanAroundTown.com, 9/9/13
“In 2011, Romero was named ‘Favorite Cookbook Author’ by VegNews. It’s easy to see why.”

About the Author

Terry Hope Romero is the author of several bestselling and award-winning cookbooks. In 2011 she was named Favorite Cookbook Author by VegNews. Terry lives, cooks and eats in Queens, NYC and can be found on the web at veganlatina.com.

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Product Details

  • Hardcover: 400 pages
  • Publisher: Da Capo Lifelong Books; 9/30/12 edition (October 30, 2012)
  • Language: English
  • ISBN-10: 0738214868
  • ISBN-13: 978-0738214863
  • Product Dimensions: 8.6 x 1.1 x 9.9 inches
  • Shipping Weight: 2.9 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (72 customer reviews)
  • Amazon Best Sellers Rank: #301,772 in Books (See Top 100 in Books)

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Customer Reviews

Top Customer Reviews

By K. Cavalier on October 30, 2012
Format: Hardcover
I was so happy to be a tester for this book. I tested 96 recipes and that's really just skimming the surface of this 300 recipe tome. I cannot say a bad thing about any of the recipes, they were all outstanding and loved by any one that tasted them. The book itself is beautiful, hard cover which is rare and is full of colour photographs and helpful diagrams/illustrations. There are symbols on each recipe to note that they are quick and easy, gluten free, soy free, low fat, low cost and novice recipes which makes it quick to find what you need. There is a huge section in the front of the book dedicated to teaching you the techniques you need to cook these recipes such as cuts, seasoning cookware, full explanation of all the less known ingredients and pantry lists. This section is also filled with tips and tricks that will help you get more out of your ingredients and budget.

Part two is the recipes and starts off with spice blends that you will find in the recipes in the book but you can also use them for other recipes as well. Things like garam masala and berbere spice blends is what you can expect.

Next up is a chapter on Tofu, Seitan and Tempeh that has recipes for seitans that are called for in the book that are easy to prepare and tasty too! The best baked tofu is in this section with three variations so make sure you try the Savory Baked Tofu. It is one of my five year old's favourite things! Also a highlight of this chapter is the Lemon and Olive Chickpea Seitan that is used to make the most delicious Gyro Roasted Seitan later in the book. It is super flavourful and I never would have thought to add olives right into the seitan but it is perfect.

Chapter 3 is full of Pickles, Chutneys and Saucier Sauces with my favourite the Fast Lane Cabbage Kimchi.
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Format: Hardcover Verified Purchase
After cooking almost exclusively out of this book for a week now, I feel confident saying that this was an A+ delicious purchasing decision, and you should probably own it too. It's a beautiful hardcover book, filled with great photos that make it pretty hard not to eat the pages.

The first part of the book gives general cooking advice, kitchen and pantry stocking tips, and information on some of the ethnic ingredients used throughout the recipes.

The second part of the book contains the recipes, organized by chapter:

Spice Blends
The Three Protein Amigos: Tofu, Seitan, & Tempeh
Pickles, Chutneys, and Saucier Sauces
Salads, Spreads, and Sandwiches
Curries, Hearty Stews, and Beans
Dumplings, Breads, and Pancakes
Asian Noodles to Mediterranean Pasta
Hearty Entrees
Robust Vegetable Entrees and Sides
Rice & Whole Grains: One Pot Meals & Supporting Roles
Sweet Beginnings

The book also contains a well-organized index, planned menus, and organization by icons, indicating that recipes are low fat, gluten-free, soy-free, take under 45 minutes, are good for beginners, are cheap to make, or are mostly inactive. Terry does a great job of providing recipes that can be made on weeknights after work, as well as more labor-intensive recipes that are guaranteed to impress.

This week, I cooked the smokey seitan and cabbage variation of the Sauerkraut Mushroom Soup (Shchi), Sweet and Savory Jackfruit Carnitas Tacos, and Chipotle Tofu Cemita Sandwiches.
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Format: Hardcover
I was a tester as well and as I was reading other reviews I realized that the recipes other people loved were ones I haven't even tried yet! There are so. many. recipes. here. There are basics that have moved into my weekly repertoire (baked tofu for sure), weekend recipes that take time and reward you for it, and once in a blue moon recipes that are so tasty and decadent that I can't trust myself to make them more often (I want the semolina date bars instead of a birthday cake this year).

It's not just the whole recipes that are great though, it's the basics that I use most often. I love the spice blends, they taste so much better when prepared fresh (berbere and baharat are my favorites). The seitan as well has rekindled my love for it after using the store bought stuff for so long and never really liking it. I'm a perpetual fiddler of recipes so I love having base ingredient recipes that I can use in a recipe from the book or in my own creation. The baked tofu, seitans, spices, rice recipes, and others all get mixed up and rematched in delicious ways according to what I have on hand.

There are a lot of specialty ingredients called for in the recipes. I love hunting them out in the little grocery stores and the ones I found did make a difference in the end product. But I also live in a smaller city in the Midwest and there are some things I just cannot find and didn't have the resources to mail order. And you know what, everything still came out great. Maybe not as authentic as it would have if I did have fresh curry leaves or that specific soy sauce, but still delicious. So don't let the long list bum you out. Try it with the ingredients you have and keep an eye out for the ones you still need.
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