Robin Robertson 
Vegan Planet, Revised Edition 
425 Irresistible Recipes With Fantastic Flavors from Home and Around the World

The now-classic cookbook that revolutionized animal-free cooking, Robin Robertson’s Vegan Planet takes you around the globe with over 425 internationally inspired, straightforward recipes that show how varied, flavorful, and exciting vegan food can be.



Completely revised and updated, including 50 fantastically flavorful new recipes, Robin covers the
expanded range of available whole grains ; popular super greens, such as kale and chard; and
ways to cook with minimal use of oils (including many recipes with no oil at all). She has added master recipes for ingredients such as
vegan sausage and
vegan cheese sauces , making it possible for you to avoid processed foods.



After a
full review of the basics of vegan cooking , find a world of delicious recipes for plant-based: appetizers; soups; salads and slaws; sauces and dressings; chutneys, salsas, and other condiments; pasta; stews and chilis; pizza; main dishes; sandwiches, wraps, and burgers; breads, muffins, and biscuits; desserts; smoothies, shakes, and other drinks; and breakfasts.



Whether you are a new or experienced vegan, or are just looking to add more plant-based food to your diet, you will
enjoy making and eating:

• Scallion Pancakes with Sesame Seeds


• Chilled Ginger-Peach Soup with Cashew Cream


• Five-Spice Moroccan Couscous Salad


• Roasted Cauliflower with Choron Sauce


• Sweet Noodle Kugel with Apples and Almonds


• African Sweet Potato and Peanut Stew


• Hoison-Drenched garlic Seitan with Baby Bok Choy


• Fresh Tomato Pizza with Basil Pesto


• Easy Jackfruit Tacos


• Ginger-Spiced Scones with Cashews and Dates


• Chocolate Layer Cake

In this
ultimate vegan cookbook , discover the spirit of adventure and of culinary creativity that has cemented Robertson’s reputation at the top of the vegan pantheon.

O autorze

Robin Robertson is a veteran restaurant chef, cooking teacher, and an acclaimed writer. She pens a regular column for Veg News magazine and has written for Vegetarian Times, Health Naturally, Restaurant Business, National Culinary Review, American Culinary Federation magazine, and Better Nutrition. She has written numerous cookbooks, including the best-selling titles Fresh from the Vegan Slow Cooker,  Vegan Planet, Vegan on the Cheap, and Quick-Fix Vegan. Robertson currently writes, promotes her books, and teaches classes on her innovative vegan cuisine from her home in the Shenandoah Valley of Virginia. Her website is robinrobertson.com.