---
product_id: 608305350
title: "Big Vegan Flavor: Techniques and 150 Recipes to Master Vegan Cooking"
price: "$69.86"
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---

# Big Vegan Flavor: Techniques and 150 Recipes to Master Vegan Cooking

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## Description

Big Vegan Flavor: Techniques and 150 Recipes to Master Vegan Cooking [Vora, Nisha] on desertcart.com. *FREE* shipping on qualifying offers. Big Vegan Flavor: Techniques and 150 Recipes to Master Vegan Cooking

Review: Excellent Cookbook - I am a very good home cook. I typically look at recipes online and use them as a "jumping off point" and flavor them how I think would be best, etc. I haven't purchased a cookbook in almost 15 years because of the plethora of free recipes online. I chose to purchase Nisha's cookbook because I knew, with her exceptional attention to detail and the tips and tricks she gives in every YouTube video as RainbowPlantLife, that this book would make me an even better cook. I was not wrong! This book goes into so much detail about ingredients, cooking methods, and her thought processes behind so much - it's just a delight to actually READ the cookbook, let alone cook out of it. I particularly enjoyed the "Ode to ... (Tofu, etc.)" sections in the book. And let's not forget the photography in the book is incredibly beautiful. It's almost a coffee table art book IMO. :) Yes, the book is BIG. Yes, it is VEGAN. Yes, it has FLAVOR - to the Nth degree, I might say! I just received the book on Tuesday, Sept. 3 (I pre-ordered a copy) - today is September 8 and I have already made 2 recipes out of it. Even my husband commented that this was a first - that I cooked 2 recipes out of a cookbook so soon after obtaining it. He's right, of course, but that's a nod to Nisha's incredible recipes. I think you will thoroughly enjoy this book; however, keep in mind that it is BIG. It's sizable and heavy. I had to clear a special spot in my kitchen today when I was making one of the recipes. That being said, I will probably purchase it in a digital version from Apple Books because I enjoy it so much and, frankly, it's easier to use an iPad with a proper iPad cookbook stand than this book. As I mentioned above, it's a beautiful book, so I'll keep it on my coffee table and use the digital version in the kitchen. For those of you that are not "good" cooks to begin with, this book is chock full of tips tricks and explicit details for the recipes. You can't go wrong with it. For those of you that already commented that it's not how you would cook for a family - I don't know your family, but mine will enjoy nearly all of the recipes in it. It's all a matter of perspective and how one enjoys cooking. Some of there recipes are definitely not 30 minute meals...
Review: New favorite - I have a ton of vegan cookbooks and am picky about adding more to my collection. However, when this book came out for preorder back in March, I ordered it right away. I absolutely loved Nisha Vora's first cookbook, and her recipes on her blog and on YouTube are always incredible, so I couldn't wait to get this book. I waited to post my review until I could try some of the recipes. It's been a delight trying so many new flavors in this book over the last few weeks! I can tell this is a book I'll come back to again and again trying new combinations and techniques. The photography is beautiful and puts my attached photos to shame! Something I really like about it is the "big-flavor meals" notes in Part 2 suggesting how to use condiments, proteins, and veggies together to make full meals. I can follow a recipe no problem, but am not the best at putting components together on my own. I'm confident that this book will change that though! I also like that it offers so much flexibility so you make adjustments based on your tastes and what ingredients you have. Although some of the recipes are more involved, Nisha includes "make ahead" notes to help with meal prep so the recipes can come together faster on a weeknight. Some of the recipes might use ingredients that are unfamiliar or trickier to find, but the "ingredient notes" often suggest substitutes you can make. To me, new ingredients means I'm exploring new flavors, and I appreciate ideas to get out of my comfort zone in the kitchen. Thank you Nisha for creating my favorite new cookbook! Photos: 1. Swiss Chard & Carrot Slaw with Crispy Bread Crumbs - I have a lot of swiss chard in my garden, but was put off by its bitter flavor. Not a problem in this salad! The dressing is 10/10 amazing, and I love all the texture variation in the salad. I forgot to add nectarines I bought for this serving, but it was great even without them. 2. Mushroom Carnitas Tacos - I don't usually like mushrooms but this was delicious, plus it was fun and easy to make! I shredded the mushrooms a day in advance, and they came together in under 40 minutes with most of the time inactive. I love how crispy and chewy the mushroom carnitas turned out. 3. Scrambled Chickpeas with Chile Yogurt Sauce - I never would have thought to make a chickpea scramble instead of a tofu scramble, so had to try it. The flavor is so good and it was quite filling! I really liked the cooling contrast with the yogurt sauce and the burst of spice in the oil. I didn't have ingredients on hand to make the side salad and za'atar pita bread, but it's on my list for next time. 4. Macerated Berries with Basil and Mint - My photo doesn't do this one justice, it was so colorful and beautiful in person! This should be at every summer picnic or gathering. Use a good quality balsamic. 5. Chocolate-Covered Dates with Pistachio Butter - I never buy pistachios, but I'm so glad I made the pistachio butter for these. It's addictive! I love having some with apple slices, but it really shines in this dessert. The flavor combination is 6. Pomegranate-Glazed Tofu and Farro Salad with Garlicky Spiced Oil - I brought the farro salad to a lunch get together, and it was a big hit! I didn't use all the herbs called for (didn't realize I ran out) but loved it regardless. I made the pomegranate-glazed tofu using the freezer tofu method, and was shocked at how much it helped the tofu get crispy and chewy. The vinaigrette is bursting with flavor from the molasses and the sumac.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | #2,461 in Books ( See Top 100 in Books ) #1 in Raw Cooking #3 in Vegetable Cooking (Books) #5 in Vegan Cooking (Books) |
| Customer Reviews | 4.7 out of 5 stars 1,525 Reviews |

## Images

![Big Vegan Flavor: Techniques and 150 Recipes to Master Vegan Cooking - Image 1](https://m.media-amazon.com/images/I/91Fx+RERmLL.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ Excellent Cookbook
*by T***O on September 8, 2024*

I am a very good home cook. I typically look at recipes online and use them as a "jumping off point" and flavor them how I think would be best, etc. I haven't purchased a cookbook in almost 15 years because of the plethora of free recipes online. I chose to purchase Nisha's cookbook because I knew, with her exceptional attention to detail and the tips and tricks she gives in every YouTube video as RainbowPlantLife, that this book would make me an even better cook. I was not wrong! This book goes into so much detail about ingredients, cooking methods, and her thought processes behind so much - it's just a delight to actually READ the cookbook, let alone cook out of it. I particularly enjoyed the "Ode to ... (Tofu, etc.)" sections in the book. And let's not forget the photography in the book is incredibly beautiful. It's almost a coffee table art book IMO. :) Yes, the book is BIG. Yes, it is VEGAN. Yes, it has FLAVOR - to the Nth degree, I might say! I just received the book on Tuesday, Sept. 3 (I pre-ordered a copy) - today is September 8 and I have already made 2 recipes out of it. Even my husband commented that this was a first - that I cooked 2 recipes out of a cookbook so soon after obtaining it. He's right, of course, but that's a nod to Nisha's incredible recipes. I think you will thoroughly enjoy this book; however, keep in mind that it is BIG. It's sizable and heavy. I had to clear a special spot in my kitchen today when I was making one of the recipes. That being said, I will probably purchase it in a digital version from Apple Books because I enjoy it so much and, frankly, it's easier to use an iPad with a proper iPad cookbook stand than this book. As I mentioned above, it's a beautiful book, so I'll keep it on my coffee table and use the digital version in the kitchen. For those of you that are not "good" cooks to begin with, this book is chock full of tips tricks and explicit details for the recipes. You can't go wrong with it. For those of you that already commented that it's not how you would cook for a family - I don't know your family, but mine will enjoy nearly all of the recipes in it. It's all a matter of perspective and how one enjoys cooking. Some of there recipes are definitely not 30 minute meals...

### ⭐⭐⭐⭐⭐ New favorite
*by M***P on September 20, 2024*

I have a ton of vegan cookbooks and am picky about adding more to my collection. However, when this book came out for preorder back in March, I ordered it right away. I absolutely loved Nisha Vora's first cookbook, and her recipes on her blog and on YouTube are always incredible, so I couldn't wait to get this book. I waited to post my review until I could try some of the recipes. It's been a delight trying so many new flavors in this book over the last few weeks! I can tell this is a book I'll come back to again and again trying new combinations and techniques. The photography is beautiful and puts my attached photos to shame! Something I really like about it is the "big-flavor meals" notes in Part 2 suggesting how to use condiments, proteins, and veggies together to make full meals. I can follow a recipe no problem, but am not the best at putting components together on my own. I'm confident that this book will change that though! I also like that it offers so much flexibility so you make adjustments based on your tastes and what ingredients you have. Although some of the recipes are more involved, Nisha includes "make ahead" notes to help with meal prep so the recipes can come together faster on a weeknight. Some of the recipes might use ingredients that are unfamiliar or trickier to find, but the "ingredient notes" often suggest substitutes you can make. To me, new ingredients means I'm exploring new flavors, and I appreciate ideas to get out of my comfort zone in the kitchen. Thank you Nisha for creating my favorite new cookbook! Photos: 1. Swiss Chard & Carrot Slaw with Crispy Bread Crumbs - I have a lot of swiss chard in my garden, but was put off by its bitter flavor. Not a problem in this salad! The dressing is 10/10 amazing, and I love all the texture variation in the salad. I forgot to add nectarines I bought for this serving, but it was great even without them. 2. Mushroom Carnitas Tacos - I don't usually like mushrooms but this was delicious, plus it was fun and easy to make! I shredded the mushrooms a day in advance, and they came together in under 40 minutes with most of the time inactive. I love how crispy and chewy the mushroom carnitas turned out. 3. Scrambled Chickpeas with Chile Yogurt Sauce - I never would have thought to make a chickpea scramble instead of a tofu scramble, so had to try it. The flavor is so good and it was quite filling! I really liked the cooling contrast with the yogurt sauce and the burst of spice in the oil. I didn't have ingredients on hand to make the side salad and za'atar pita bread, but it's on my list for next time. 4. Macerated Berries with Basil and Mint - My photo doesn't do this one justice, it was so colorful and beautiful in person! This should be at every summer picnic or gathering. Use a good quality balsamic. 5. Chocolate-Covered Dates with Pistachio Butter - I never buy pistachios, but I'm so glad I made the pistachio butter for these. It's addictive! I love having some with apple slices, but it really shines in this dessert. The flavor combination is 6. Pomegranate-Glazed Tofu and Farro Salad with Garlicky Spiced Oil - I brought the farro salad to a lunch get together, and it was a big hit! I didn't use all the herbs called for (didn't realize I ran out) but loved it regardless. I made the pomegranate-glazed tofu using the freezer tofu method, and was shocked at how much it helped the tofu get crispy and chewy. The vinaigrette is bursting with flavor from the molasses and the sumac.

### ⭐⭐⭐⭐⭐ A MASTERPIECE OF CULINARY INSPIRATION
*by M***M on August 25, 2025*

After trying one of Nisha's recipes featured in the New York Times, I researched her and other vegan chefs/cookbooks, and with much consideration, decided on this book. It arrived at 5:15 am. I started reading it at 5:30 am....it's the first cookbook I've purchased in a long time (ever?) that thrills me completely. 1. My pantry has always been a collection of items recommended by various chefs, each one uses 20%-40% of my pantry. This book uses 90% of my pantry. She has a grasp on all kinds of cuisines.... and I am delighted to use it all! The few things I don't have I am eager to try! 2. It's SO unique. She explains how to cook beans, vegetables, etc., in the most robust and flavorful way....and then offers several ways to continue the recipe, turning it into other dishes, using recipe basics covered in the book. She has sauces, and crunchy things, and spice profiles.....so it's one cauliflower recipe with a sidebar of 5 completely different variations. There's an option to make the sidebar elements from scratch or buy them premade (when possible) and she recommends brands here and there. 3. I want to make everything in the book! That's uncommon for me....all of her ideas capture me. I do eat dairy, so I won't use the nondairy substitutions, necessarily....but I will use some, because I love cashew cream's flavor profile, and may discover more substitutions I genuinely prefer. 4. Wherever I am in skills, which is fairly advanced, I feel like I'm back at the beginning....there's so much to learn from her. She's gonna up my game. I'm at the point where I can glance at most any recipe and recreate it, even improve it, and am efficiently quick about it. I still have my fails, but it's not often. I feel like I need to follow these recipes closely....there's so much to learn from her process. It'll take more time, and I know it will be rewarding.

## Frequently Bought Together

- Big Vegan Flavor: Techniques and 150 Recipes to Master Vegan Cooking
- The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes
- The Complete Plant-Based Cookbook: 500 Inspired, Flexible Recipes for Eating Well Without Meat (The Complete ATK Cookbook Series)

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*Product available on Desertcart United States of America*
*Store origin: US*
*Last updated: 2026-03-19*