Even mashed potato purists will fall for these fluffy, light vegan mashed potatoes! Roasted garlic infuses them with rich, nutty flavor, and a generous glug of olive oil gives them their crave-worthy creamy texture. Isa Moskowitz learned to cook from cookbooks, recipe by recipe. And after a few decades of writing her cookbooks, she knows what the people want: easy-to-follow instructions and accessible ingredients. Whether you stuff them into subs or pile them onto pasta, these savory, smoky vegan meatballs are guaranteed to be a hit.

I Can Cook Vegan by Isa Chandra Moskowitz | Goodreads I Can Cook Vegan by Isa Chandra Moskowitz | Goodreads

This homemade cream of mushroom soup is too good to hide inside any casserole! Instead of nuts or dairy, its super creamy texture comes from blended cauliflower.

Who says you need cheese to make a crave-worthy pizza? This easy vegan pizza may be my all-time favorite! I top chewy homemade pizza dough with a lemony cashew cream sauce, a jumble of savory, spicy, crisp, and juicy veggies, and big handfuls of fresh basil.

Can Cook I Can Cook Vegan eBook Online (PDF) Anything You Can Cook I Can Cook Vegan eBook Online

This book shows just how exciting vegan cooking can be, and you'll soon wonder how you ever coped without it. These super fresh soba noodles are the perfect make-ahead lunch. I love this version with watermelon radishes and snap peas, but the light, tangy sesame dressing pairs well all sorts of veggies. Feel free to swap in your seasonal favorites! You likely have all the ingredients to this creamy curried lentil soup in your pantry already. That’s good news for you, because it’s so warming, nourishing, and flavorful that you’ll want to try it ASAP.If you’re thinking about switching to a plant-based diet, you don’t have to bid farewell to BLTs forever. Swap crispy marinated tempeh for the traditional “B,” and keep things simple by pairing it with the classic “L” and “T.” Otherwise, take your sandwich one step further and finish it with two creamy spreads, avocado, and (of course) extra veggies! Zucchini noodles are such a fun way to add extra veggies to vegan pasta recipes! Try skipping regular noodles entirely, or use a 50/50 mix of zucchini noodles and pasta. Smoky roasted nuts take the place of bacon in this vegan riff on classic broccoli salad. It’s also naturally sweetened, as the lightly creamy, tangy dressing gets a pop of sweetness from maple syrup instead of sugar.

Can Cook, I Can Cook Vegan - Tandem Collective Anything You Can Cook, I Can Cook Vegan - Tandem Collective

If you’ve never tried tahini sauce, get ready to fall in love. Creamy, nutty, and lemony, there’s no limit on the ways to use it, especially when these 4 bold variations come into play!Skip the spaghetti, and make spaghetti squash instead! Serve it on its own as a healthy vegan side dish, toss it with pesto and roasted veggies, or go the classic spaghetti route and top it with a big scoop of marinara sauce. From Isa Chandra Moskowitz comes I Can Cook Vegan, a cookbook dedicated to her true love: the home cook. Who needs takeout when you can make delicious sushi at home? Savory roasted shiitake mushrooms and a vibrant carrot-ginger dipping sauce make this vegan sushi just as good as any you’d get at a restaurant. This easy vegan pasta is basically everything I want to eat for dinner any night of the week! An easy creamy tomato sauce (just cashews+ marinara!) coats a 50/50 mix of fresh veggies and floppy rigatoni noodles. Mushrooms, bok choy, and a richly spiced homemade broth round out this vegan version of traditional Vietnamese pho.