The Homemade Vegan Pantry: The Art of Making Your Own Staples [A Cookbook]

This is the book you need to get started creating vegan staples. If I could choose only one book out of all of the books I purchased last year, this would be the book I would keep. Miyoko's recipes are simple, require mostly standard ingredients, and create some of the most fantastic vegan food I have eaten to date. There is a reason that Miyoko's recipes for vegan cheese come out so good - she actually sells her vegan cheese online. With this book you can make your own ketchup, butter, unribs, unsteak, unchicken, vegan fish sauce, and teriyaki sauce! You can make vegan mozzarella that bakes, browns, and crisps up on a pizza. You can make vegan ice cream and vegan yogurt. You can make a roll of vegan chocolate chip cookie batter you can cut off pieces of and use as needed. I am sharing pictures of a pizza I made with the vegan mozzarella cheese from this book, a pork chop I made using the Unpork recipe, and tofu red curry I made where the essential ingredient was Miyoko's vegan fish sauce. There are specialty ingredients that certain recipes require and I would make sure to purchase the recommended ingredients and not attempt to substitute other ingredients that may seem similar. For instance, the liquid soy lecithin is essential to the Glorious Butterless Butter recipe. When tapioca is mentioned for the cheese recipes, you will need to use tapioca flour. For the fermented tofu liquid for the vegan fish sauce, purchase a bottle of fermented tofu from an Asian grocery store that appears clear - if the fermented tofu is darker or reddish, that means it has chilies in it, and you will not want to use that kind of fermented tofu for this recipe. I contacted Miyoko through her website and she was very helpful in clarifying what specific items were required and where to purchase them. She is incredibly kind and responsive. When you are culturing your vegan cheese, I found it worked better when I waited the full two days for the cheese's ingredients to culture. If you want to start with a recipe that is a surefire hit, I would highly suggest the Unsteak recipe. If you don't drink alcohol, for recipes that have mirin and wine incorporated, you can find mirin and non-alcoholic wines that have the majority of the alcohol removed. I used Honteri Mirin from the local Asian grocery store and Fre Alcohol Removed Merlot. While the book suggests to use mirin that only incorporates rice and koji (and this is the perfect choice if you do not have an alcohol free household), I found that the flavors were still there with the Honteri Mirin while the alcohol was not. While you are using this book, you will notice that a number of recipes incorporate multiple variations. The cashew cream recipe page alone has additional recipes for bechamel, alfredo, and mushroom sauce. The Glorious Butterless Butter recipe has four variations you can try after trying the main recipe. I love how comprehensive this book is. After the recipe for flax seed egg whites, Miyoko includes recipes for flax seed omelets, frittata, and quiche. You can make ice cream or gelato or sorbet, homemade jam, mustard, and mayonnaise, bread, crackers and cakes - the list of different recipes this book incorporates can really stock your entire vegan pantry. There is even a recipe for cinnamon rolls. I made the ketchup recipe in about 5 minutes with ingredients I already had in my fridge and pantry. It was worlds better than the corn syrup based ketchup you can typically find at the store. If you are a fan of seafood but are vegan and haven't found good recipes that incorporate the flavors you have been missing, Miyoko has a whole section of this book dedicated to vegan seafood. You can make vegan fish, crab cakes, chowder - even vegan fish sauce! The vegan fish sauce has to be my favorite addition to Thai dishes. It brings back all of the subtleties of flavor I missed in the dishes I used to love before I was vegan. It's so good that I will probably use it the next time I order Thai food takeout - there is nothing like having the essential flavors and nuances of Thai food on my palate again. This book is absolutely the most comprehensive and detailed recipe guide I have found to vegan cooking. Miyoko knows vegan cooking and everything I have made using this book has been absolutely delectable. It would be the first book I would recommend to a friend who was newly vegan.

This book changed my life. I have been a vegan for over 12 years, and I have never eaten as well as I do now after owning this cookbook! I love making my own vegan meats; it saves so much money! You will NOT be disappointed in the vegan meat recipes: the chicken, steak, and ribs (especially those amazing ribs) are to die for, and you can make enough for a small army, freeze it, and eat it forever. It saves so much money! Also, gone are the days of buying over-processed vegan butters and mayos. We make the no-oil mayo and it is delicious as well as healthy. My mother - who is not a vegan - says it is the best mayo she has ever had. The risottos are excellent as well. I make the mushroom risotto for guests and they rave about it every time. Edit: I've now made even more recipes from this book! A couple of tips and insights: *Condiments and Dairy* 1. ALL the condiments are amazing. The vegan butter is heaven. The teriyaki sauce - delicious. Ketchup - excellent. Mustard - amazing. 2. Unless you have a Vitamix, make sure to *really* blend your soy beans when you make the soy milk. The 10 seconds she advises are not enough. Your okara should not be chunky (like mine was the first time). 3. The ice cream base is phe-no-men-al. You can replace the water with soy milk to make it even more fantastic. *Meats* Listen, I live in the only place in the world with a vegan butcher shop, and the meats in this book are WAY better than theirs. I have now made all the vegan meats in the book (except the flaky unfish, which requires yuba...which I don't have the patience to make). They are all fantastic. The chicken and mushroom burgers are the easiest to whip up, the ribs are the most delicious, and the unfish sticks and san francisco fab cakes (both of which have okara) are extremely filling! The steak recipe makes a lot, but it shouldn't be served as is; you add it to things (like the *fantastic* bolognese sauce), or sear it/grill it with a marinade. It's the only meat that she has which you need to add more things to after you make it. However, the recipe makes a bunch, so there's that. At our house, we make the chicken and ribs most often. Mmmmmmm. *Cheeses* The cheddar cheese - you HAVE to make it. You have to. You must! This book was made later than her Artisan Vegan Cheese book, and the cheddar cheese in this one is even better than the one in there. Goes great on top of one of the breakfast sausages. The cheese mix for the mac 'n cheese is so easy, yet so fantastic. I made a big batch of this for a party (no vegans present), and people kept asking me for the recipe. I just can't say enough about this cookbook; it saves my family money, makes us healthier, and brings deliciousness into our lives. If you are a vegan, if you have to own it.

I seldom write cookbook reviews since I find that most cookbooks have a few good recipes and the rest are either so-so or are not very good at all. I waited some time to review this one because I wanted to try most of the recipes before reviewing it and wanted to try them several times to make sure that they consistently turned out well. I have been a vegan for many years and am an experienced vegan cook. Part of my reason for becoming a vegan was to provide healthy food for my family and that includes not only eating plant-based foods, but also avoiding processed foods when possible. This cookbook helps me do both by providing delicious and, for almost all recipes, quick results. It is the only cookbook I have, and I have over a hundred of them, that never leaves my kitchen counter. Some of the recipes that I have made include Sqeeze Bottle Yellow Mustard, Dijon Mustard, Ale and Brown Sugar Mustard, Oil Free Eggless Mayo, Classic Eggless Mayonnaise, Basic Ketchup, Teriyaki Sauce, Zippy Barbecue Sauce, No-anchovy Worcestershire Sauce and That Bottle of Italian Dressing. All of them are easy and very quick to make with the exception of the Dijon Mustard which is easy to make but has to ferment for about a month--well worth the wait. The Oil Free Eggless Mayo is much better than anything you can buy in the store and the Classic Eggless Mayonnaise is so good that we like it better than any "real mayonnaise" that we have had. The Basic Ketchup takes no time at all to make and leaves store brands, vegan or not, in the dust. This is just a sampling of the condiments section. Once you have made the Almond Milk and coffee creamer, you will never be able to buy those products again. They are so good. I liked the soy milk just fine but still think Silk soy milk is better. I mix the two to at least dilute the bad stuff in the store-bought soy milk. The two butters, Glorious Butterless Butter and the cultured butter, are both wonderful and so much cheaper than the vegan brands in the supermarket. We like the cultured butter better and I always make this if I have the almond milk yogurt on hand. Both are easy and quick to make. The almond yogurt mentioned earlier is very very good. I find that if I add a little more agar powder and arrowroot powder and cook it a little longer in the yogurt maker, I get the consistency and flavor of Greek yogurt. I make it both ways and the family loves them. We love the Oil Free Melty 'Pepper Jack' " Cheese, the Oil-free Melty Mozarella, and the Oil-Free Melty Cheddar "Cheeses". The Vegan Parmesan "Cheese" is very good but a pain in the neck to make. The Not Nog is so so good and we were thrilled to be able to have what tasted like eggnog during the holidays (I like this made with almond milk rather than soy and made the almond milk base a little thicker for this). If you are like me, you have probably thrown up your hands thinking that you would never find good vegan broths. The vegan Chicken(less), Got No Beef and Mushroom broths are wonderful. The hot dogs made with the vegetables left over from the beef broth are better than the real thing and far better than the analog ones in the stores. They take a little time but are well worth it. The curry soup made with the leftover vegetables used to make the no-chicken broth is out of this world. The "Un-ribs" are well worth the time it takes to make them. We just stuff ourselves when I make them--we have no self control when it comes to these things. I have missed seafood a lot since becoming vegan; this cookbook has recipes for fish, fish sticks, crab cakes and seafood chowder...that are very very good. I will mention just a few more wonderful things offered in this book and then call it a day. The cake mixes and baking mixes are real time savers and come together so quickly; the recipes for biscuits, pancakes, brownies and cakes made using these mixes are decadent; you won't miss the lack of animal products at all. The only recipe that I could not make no matter what I tried was the sour cream. If anyone has made this successfully, I would love to hear from you. If I had to give up all but one cookbook, this is the one I would keep.

I absolutely LOVE this cookbook!! I was excited by the title, but ecstatic when I saw the author!! I have made many cheeses from her previous cookbook, Artisan Vegan Cheese. This is a wonderful collection of recipes that allows you to make whole food versions of staples needed in any vegan kitchen. And these are such tasty versions that they should appeal to everyone - vegans and non-vegans alike! The book is arranged in the following chapters: introduction, condiments, dairy- and egg-free goodness, all you need is soup, the meat of the argument, magic and pasta, the grains of truth, and sweet endings. I have the Kindle version, so I won't have any comments about the overall look of the hard copy version. There are several recipes for various items, also. For instance, there are three mayonnaise recipes (classic, lemon cashew, and oil-free), so that you have more than one option to consider. She also includes recipes for ingredients that are by-products of the soymilk-making process (okara) that are out of this world. I finally found many creative recipes for using yuba! There are recipes for gluten-free diets (gluten-free brown rice pasta), and many for making your own pancake mixes plus recipes that utilize them, as wells as for foods like granola and granola bars. What I think I love best are the basic staple recipes for ingredients used in other recipes. I will be making several of them often, keeping the ingredients on hand (much less expensive, whole-food versions): glorious butterless butter, almond "feta", oil-free melty cheeses (pepper jack, mozzarella, and cheddar), creamless sour cream, and the various nut milks. Several of her recipes "piggy-back" also. After making the not-beef broth, you use the cooked vegetables as an ingredient for veggie hot dogs. There are quite a few recipes that work this way. Although I have not tried them, the recipe for flax-seed egg whites is next on my list - I have not had meringue in the years since I became vegan, and am looking forward to a wonderful treat! The author includes an introductory paragraph for each recipes, which gives you very good background information (history of why she invented the recipe, the intent of the recipe, helpful instructions, etc.). It is very much as though Miyoko is right in the kitchen with you, guiding you along the way as you create her wonderful recipes! I will be using this cookbook regularly. I very much appreciate Miyoko's decision to share her expertise with us, through this wonderful cookbook!

I was going to save this as a gift for myself but it was too tempting to wait. I have been vegan for over 20 years and have been making my own "meat" and dairy-free items for awhile but am always looking for better recipes. This book delivers. While I will never make some of the recipes (homemade soy milk, coffee creamer, ketchup) because I live in a region that has plentiful options and the recipe is more trouble than going to the store, I have already made several of the recipes and find them to be wonderful. The no-oil cheeses come out great. The unribs are amazing! The cheese powder for mac and cheese is terrific. There are also a large number of recipes for breads, soups and stocks, sweets, and condiments. If you already prepare recipes, you will find this book easy to follow and a great addition to your library. If you are new to vegan or do not cook much this probably is not the book for you.It is easy enough to follow but it is easier to go to the store for some of these pantry items.

I bought this book for myself as a Christmas/post-Christmas gift to myself. (Even though this was like number one on my wish list to my spouse. Ahem. I did end up with a great vegan Pie recipe book, so we can see where the sweet tooth belongs!) I had been noticing a lot of blogs and vegan message boards posting about some of the recipes in this book, and I just couldn't get it out of my head. I rely on vegan margarine SO MUCH in baking and cooking (southern!), and I really hated to spend so much on a product with palm oil and other assorted ingredients that I didn't really need. I pretty much bought this book for the butter recipe. :) It was a smashing success! My first grilled cheese (with Daiya - still need to try some of Miyoko's cheese recipes) was amazing. The bread tasted all crispy and buttery and perfect. I will say that it ended up being more expensive making my own because of the high cost of coconut oil, but just barely. So be on the lookout for coconut oil sales! (Target often has refined coconut oil for buy one, get one 50% off.) But the real winners for me are the seitan ribs, chicken, and mayo! Ahh! I just can't believe how good these daunting staples turn out with only a small handful of ingredients! It takes a little while to build up a pantry of some of the interesting ingredients you need to build some of these items (lecithin, arrowroot, bulgur, etc), but once you have them, I find they last FOREVER and are relatively inexpensive. And then you can build all kinds of cool food and know exactly where everything came from. :) I love the confidence I get when I plan my menu for the family meals of the week, and if I don't have vegan mayo on hand, I can whip it up LIKE MAGIC. I also really appreciate that a lot of her recipes have a decent shelf life after you make them. I hate making a batch of sauce just to be advised to get through two cups of it in 3 days or less. Hers often last for 2-3 weeks and can be frozen if needed. I love this book! <3

This is not a "quick fix" book BUT - if you like slow food, homemade food or cooking from scratch (especially if it's easy) this is your book. Most of the recipes are straightforward and made with ingredients a vegan who likes to cook will have on hand. So far, I've tried the almond milk and soy milk - both delicious, both easy but the resulting milks were quite different. I've tried the yogurt (I made mine with the chia seed variation) and it was really good - and easy! I don't normally like yogurt but I took some for lunch with berries and it was really good. I've also made the rejuvelac (and can't wait to use it to crank out some cheese) and the almond feta. The almond feta recipe alone is worth the cost of the book. It's SO GOOD! I haven't had dairy cheese in years and these cheese recipes are an excellent alternative. I also made the "Well crafted Mac and Cheese" - was really doubtful on this but it actually thickened up and tasted out-of-this-world good! I'll be keeping a jar of this mix on hand all the time for "junk food days" I don't have to feel guilty about later. I'm looking forward to making the butter, the cheeses and the condensed soups to freeze ahead of time. This is an amazing book - I've threatened to cook all the recipes in a book before but this time - I think I'm going to do it.

This is a great book. It is for making ingredients, mostly; ingredients for cooking. The vegan ingredients to make delicious stuff. Like say, butter. Or ketchup. Or amazing awesome veggie burgers. Why would you make these things and not buy them? Well, probably you have your own ready answer to that, but if not A) home made they taste better almost always and B) almost always a LOT cheaper and C) you or someone you cook for can't eat or doesn't eat the standard commercial version. CAN I MENTION THE BUTTER AGAIN PLEASE!?!?! For various reasons, someone in my house can't eat real butter anymore and hates most margarine. Did you know the author of this book also sells vegan cheese and vegan butter? She does, under the "Miyoko's Kitchen" brand. Excellent stuff. And we both LOVE Miyoko's Kitchen's Vegan Butter that we can buy at the store, some stores, but it is expensive. (Note I love it and I am not vegan.) And when you run out of it, you can't just go to the 7-11 to get some. You have to order it from the web site or go to that special store over there that carries it. So I finally overcame my fear of "what is lethicin??" "how would I do that?" and made up a batch of her VEGAN BUTTER using a Vita-Mix. It was super easy. It is almost as good as the Miyoko's Kitchen version! And I can make as much as I like whenever I like! (Planning making on vegan butter croissants......) So this book has WONDERFUL recipes that work, including butter, and also has exquisite photos. It's a great book. I recommend it highly, even if all you want to do is make excellent vegan butter.

We are learning to eat vegan food - this book is of great help - we like spending time in the kitchen and we are interested in discovering new ways to eat healthy food - anything that is homemade is a privilege nowadays-

Das ist mit großem Abstand das beste vegane Kochbuch, das ich bisher gesehen habe. Und zwar weil in diesem Buch alle Fragen, die einen in der veganen Küche bewegen, beantwortet werden. (Sofern man gerne selbst kocht.) Hier gibt es keine Rezepte für "Rührei" oder "Wiener Schnitzel" aus gekauftem Seitan oder Spaghetti "Bolognese". Dieses Buch ist ein "Basic" Kochbuch im besten Sinne. Hier werden Grundrezepte vorgestellt, ohne irgend einen modischen Touch. Es erinnert mich an mein altes schwäbisches Kochbuch "Kochen nach Grundrezepten", nur eben für eine Welt, in der es keine tierischen Produkte gibt. Ich hätte jetzt nicht unbedingt Ambitionen meinen Senf oder meine Margarine selbst zu machen. Aber ich finde es gut, zu wissen, wie es geht. Und für Backmischungen hat mir schon immer der Sinn gefehlt. Das ist wohl das amerikanische an dem Buch. Aber allein die Käserezepte lohnen den Kauf. Ich hatte schon das Buch zu veganem Käse der Autorin (in der engl. Fassung) und man merkt an diesem neuen Buch, dass sie ihre Rezepte weiterentwickelt hat. Das ist überhaupt einer der besten Punkte an diesem Buch. Man merkt in jedem Rezept, dass Miyoko Schinner sich seit vielen Jahren intensiv mit der veganen Küche befasst und nicht vor zwei Jahren zum Veganertum bekehrt wurde und meint ihre neuen Erkenntnisse der Welt mitteilen zu müssen, wie es so viele überflüssige Kochbücher gibt. Allein das Rezept für Feta ist grandios. Feta war der Käse, der mir am meisten gefehlt hat, das ist jetzt endgültig vorbei. Ich habe mir extra noch einen "echten" Feta" zum Vergleich gekauft und der "mock" Feta schlägt ihn bei weitem. Auch der oil-free "cheddar" ist großartig. Ebenso das "unsteak". Die Rezepte sind "nachhaltig" im besten Sinne. Alles wird verwertet, es gibt praktisch keine Abfälle. Die Rezepte sind generell so aufgebaut, dass mit einem Minimum an Arbeit ein Maximum an Genuß entstehen kann. Fazit: uneingeschränkt empfehlenswert

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A very helpful book of how to make vegan diet tasty

Fiquei impressionado! Simples na escrita e com receitas, em grande parte, fáceis de fazer. O resultado é incrível: são muito deliciosas. Miyoko está de parabéns!!!