The Complete Guide to Even More Vegan Food Substitutions

It’s hard to believe that The Great Vegan Protein Book came out a mere couple (or so) of months ago, and it’s already time for The Complete Guide to Even More Vegan Food Substitutions to be released!

It was a fun one to co-write with Joni, and we can’t wait to hear your feedback on the updated charts and brand new recipes developed for this companion volume to The Complete Guide to Vegan Food Substitutions.

We’ve already received a few inquiries as to whether this book is a standalone book, or just a re-released version of the first volume, so I thought it might be good to clarify things a bit ahead of the release.
This book definitely is a standalone volume, meaning that it’s packed with entirely new recipes, as well as new and also updated tips and tricks for substitution success. You don’t need the first volume to make this one work, and vice versa. (Although they do make for an almighty good-looking pair together.)

After the first guide came out, we got a few requests for more soy-free recipes, and oil-free options as well. We’ve listened to you, followed our own evolution in cooking styles, and we’re really pleased with the resulting recipes and book. I hope you will be, too.
Here are the names of the recipes pictured above and below, as well as a list of personal favorites you’ll find in the new guide.

1. Tropical Oatmeal Cookies (page 148)
2. Chives and Scallion Soy-Free’ttatas (page 108, individual frittate sans tofu, woo!)
3. Smoked Truffle Gouda-Style Almond Cheese (page 77)
4. Sweet Potato and Avocado Sushi (page 196)
5. Sunflower Artichoke Salad (page 198, surprisingly amazing and tuna-like.)
6. Potacos (page 236)

Other absolute must-makes among many more:
Veggie Noodle Curry (page 53) / Raspberry Cranachan (page 58) / Cherry Cheesecake Chocolate Chunk Ice Cream (page 61) / Hemp Parm (page 72) / Scallion Kale Pudla (page 106) / Chickpea Scramble (page 112) / Cashew Butter, Pepper Jelly, and Tempeh Sandwiches (page 175) / Flaky Fish-y Tacos with Radish Relish (page 194) / Asopao de Frijoles (page 234)

Thanks for reading, as always!