Fast & Easy Vegan Cookbook: 100 Mouth-Watering Recipes for Time-Crunched Vegans

I find this book contradictory, what the authors says about it contradicts what I see in it. On the one hand, it's a basic, beginner level cookbook with the basic, beginner, recipes you'll find in every single veg cookbook ever written (miso soup, tofu scramble, pita pizza, etc.). But the author then complicates these beginner recipes by using ingredients that beginners won't have (jackfruit, tandoori spice mix, black bean pasta, etc.) and equipment that beginners don't usually have either (spiralizer, pressure cooker, etc.). Advanced cooks who might have those ingredients and tools will probably be let down as the recipes are basic and beginner stuff. The author does the same thing in regards to the recipes being fast. Yes, the recipes may cook in 10 minutes but if you include the time it would take me to go to specialty grocers to find the special ingredients she calls for, then the recipes are no longer quick. I live in Florida, in an area with a large Caribbean and Indian population and I have never, ever, seen jackfruit for sale in my produce section. I'd have to make a special trip to a specialty market for it which would take me an hour. If I was "time crunched" which is who this book is directed at, where would I come up with that time to do all that specialty shopping? Ditto equipment. I've been veg for almost 40 years, it was my New Years resolution for 1980. I ran a vegetarian dinner group for 13 years. I consider myself an advanced cook but I don't own a pressure cooker or spiralizer and both are used a lot in this book. One whole chapter is devoted to just pressure cooking. The book is well done, printed in color, with a photograph for each chapter in full color, nutritional info given on each recipes, indexed in two ways, and more. I have tried two of the recipes so far (tofu scramble and egg-y salad) and they were good, but basic. I see some recipes in the book that I cannot wrap my head around and sound, to me, horrid (a portobello sandwhich made with uncooked mushrooms, or mac an cheese where you just add nutritional yeast to the pasta cooking water and serve), (and being a lover of mac n cheese, I know there are many ways of getting a nice thick cheez sauce other then putting yeast in cooking water, I own a few cookbooks devoted exclusively to vegan cheese recipes which I love so I know of what I speak). So, I can't recommend this book for beginners or advanced cooks, or those inbetween with a time crunch. I'm a lover of veg cookbooks, I have over 80! but I'm sorry, this isn't going to be one I'd use. There are other quick and easy books (and uncheese ones) that I would recommend first.

Got book, went through entire book, reading tips, etc. and checking out all recipes. The recipe we were most interested was the front cover of the book. NO recipe in the book had those ingredients. So, I wrote her on given website. No answer, but I received TWO different emails advertising other things to purchase. I wrote again and specified, she wrote back w/a 9 word reply giving the recipe page number. It was the recipe for which I originally wrote. So, returning book, as I have no clue how many errors are in book and that's important for purposes of using. It seems to me, anyone who has a name on a recipe would care that it was correct. Not sure "she" even answered email, but whomever was cavalier and careless, not what I want in a "cookbook" ESPECIALLY since this is an entirely NEW way of cooking AND eating. I would NOT recommend this book for that reason.

What drew me to this book was that it offers mainly quick recipes/simple: no cooking required (for those hot summer days), thirty minute or less meals, five ingredient recipes, one pot wonders, pan/casserole dinners, and "no-pressure cooking." I cook just about every night of the week, but since I have a 5 month old I dont always have alot of time to make dinner. The recipes all tell you if they are oil, soy, nut, or gluten free and if they arent some suggest substitutions. It also gives you prep time, cook time, general nutrition facts and serving information. It contains so much useful information as well such as: measurement conversions, the EWG's produce list of clean fifteen/dirty dozen, how to store fruits/veggies, and so much more! I would've loved to see more pictures of the dishes though! I am not vegan but I do try to eat plant based as much as possible. I make dinner basically every day of the week so these recipes will be a big help with that! I dont eat much soy, so I will substitute for other things if I can, I usually customize all recipes I make anyways!

JL Fields gets it. She doesn’t expect her readers to search high and low for weird ingredients and she certainly doesn’t expect them to spend (waste) a lot of time cutting, peeling, and prepping. I bookmarked so many recipes in this book and picked up excellent tips along the way. Buy this. You will not regret it.

Good looking fast & easy vegan recipes! Whether you are plant curious , starting on your vegan journey, or a vegan veteran looking to switch up your meals, JL has something for you! I also love that she acknowledges so many allergies and preferences with gluten free, soy free, nut free, and oil free options to almost every recipe. I am going to try to narrow down my first couple of recipes to try!

I found this boring. It was tofu/soy heavy, minimal pictures and just a so-so cookbook.

Simple ingredients and easy to follow instructions to create some tasty go-to plant based/vegan meals. Great purchase! I look forward to getting JL’s other cookbook.

I am new at eating plant style. I thought it would be hard and not fulfilling, but I'm actually enjoying it. This cookbook is a helpful resource. It not only shares recipes, it explains what certain foods are, how they positively effect the body, and how to make a meal with them.

All her recipes that I've tried in all her cookbooks has been great. This one I love especially for the fact that each recipe is not long and involved. I got a copy for myself and one for my daughter.

My mom bought this for me for Valentine's (10 months ago) after I told her I wanted to try going vegan (I'd been Vegitarian for 7). And it's the gift that keeps on giving! The first bit of the book has a ton of awesome info about ingredients, equipment, and more! Then you get into the recipes and they are exactly as promised, fast & easy! And, bonus, they are all DELICIOUS! I've been through at least half the recipes in the book and have loved all but 1! Plus there are very few ingredients I didn't recognize or already use from the start so it made the transition easy (just TVP, jackfruit, and nutritional yeast which she explains those in the first chapter) and I just had to upgrade my spice rack a bit since I only had salt, pepper, & garlic... Also, I started a diet about 3 months ago (7 months into using this cookbook) and was delighted to find these recipes are surprisingly low calorie for how DELICIOUS they are! And the book has all the nutrition info you need to input the recipes into my logging app! I LOVE THIS COOKBOOK! It has made me confident in my ability to cook and fed me so good for almost a year!

I find this book contradictory, what the authors says about it contradicts what I see in it. On the one hand, it's a basic, beginner level cookbook with the basic, beginner, recipes you'll find in every single veg cookbook ever written (miso soup, tofu scramble, pita pizza, etc.). But the author then complicates these beginner recipes by using ingredients that beginners won't have (jackfruit, tandoori spice mix, black bean pasta, etc.) and equipment that beginners don't usually have either (spiralizer, pressure cooker, etc.). Advanced cooks who might have those ingredients and tools will probably be let down as the recipes are basic and beginner stuff. The author does the same thing in regards to the recipes being fast. Yes, the recipes may cook in 10 minutes but if you include the time it would take me to go to specialty grocers to find the special ingredients she calls for, then the recipes are no longer quick. I live in Florida, in an area with a large Caribbean and Indian population and I have never, ever, seen jackfruit for sale in my produce section. I'd have to make a special trip to a specialty market for it which would take me an hour. If I was "time crunched" which is who this book is directed at, where would I come up with that time to do all that specialty shopping? Ditto equipment. I've been veg for almost 40 years, it was my New Years resolution for 1980. I ran a vegetarian dinner group for 13 years. I consider myself an advanced cook but I don't own a pressure cooker or spiralizer and both are used a lot in this book. One whole chapter is devoted to just pressure cooking. The book is well done, printed in color, with a photograph for each chapter in full color, nutritional info given on each recipes, indexed in two ways, and more. I have tried two of the recipes so far (tofu scramble and egg-y salad) and they were good, but basic. I see some recipes in the book that I cannot wrap my head around and sound, to me, horrid (a portobello sandwhich made with uncooked mushrooms, or mac an cheese where you just add nutritional yeast to the pasta cooking water and serve), (and being a lover of mac n cheese, I know there are many ways of getting a nice thick cheez sauce other then putting yeast in cooking water, I own a few cookbooks devoted exclusively to vegan cheese recipes which I love so I know of what I speak). So, I can't recommend this book for beginners or advanced cooks, or those inbetween with a time crunch. I'm a lover of veg cookbooks, I have over 80! but I'm sorry, this isn't going to be one I'd use. There are other quick and easy books (and uncheese ones) that I would recommend first.

Got book, went through entire book, reading tips, etc. and checking out all recipes. The recipe we were most interested was the front cover of the book. NO recipe in the book had those ingredients. So, I wrote her on given website. No answer, but I received TWO different emails advertising other things to purchase. I wrote again and specified, she wrote back w/a 9 word reply giving the recipe page number. It was the recipe for which I originally wrote. So, returning book, as I have no clue how many errors are in book and that's important for purposes of using. It seems to me, anyone who has a name on a recipe would care that it was correct. Not sure "she" even answered email, but whomever was cavalier and careless, not what I want in a "cookbook" ESPECIALLY since this is an entirely NEW way of cooking AND eating. I would NOT recommend this book for that reason.

What drew me to this book was that it offers mainly quick recipes/simple: no cooking required (for those hot summer days), thirty minute or less meals, five ingredient recipes, one pot wonders, pan/casserole dinners, and "no-pressure cooking." I cook just about every night of the week, but since I have a 5 month old I dont always have alot of time to make dinner. The recipes all tell you if they are oil, soy, nut, or gluten free and if they arent some suggest substitutions. It also gives you prep time, cook time, general nutrition facts and serving information. It contains so much useful information as well such as: measurement conversions, the EWG's produce list of clean fifteen/dirty dozen, how to store fruits/veggies, and so much more! I would've loved to see more pictures of the dishes though! I am not vegan but I do try to eat plant based as much as possible. I make dinner basically every day of the week so these recipes will be a big help with that! I dont eat much soy, so I will substitute for other things if I can, I usually customize all recipes I make anyways!

JL Fields gets it. She doesn’t expect her readers to search high and low for weird ingredients and she certainly doesn’t expect them to spend (waste) a lot of time cutting, peeling, and prepping. I bookmarked so many recipes in this book and picked up excellent tips along the way. Buy this. You will not regret it.

Good looking fast & easy vegan recipes! Whether you are plant curious , starting on your vegan journey, or a vegan veteran looking to switch up your meals, JL has something for you! I also love that she acknowledges so many allergies and preferences with gluten free, soy free, nut free, and oil free options to almost every recipe. I am going to try to narrow down my first couple of recipes to try!

I found this boring. It was tofu/soy heavy, minimal pictures and just a so-so cookbook.

Simple ingredients and easy to follow instructions to create some tasty go-to plant based/vegan meals. Great purchase! I look forward to getting JL’s other cookbook.

I am new at eating plant style. I thought it would be hard and not fulfilling, but I'm actually enjoying it. This cookbook is a helpful resource. It not only shares recipes, it explains what certain foods are, how they positively effect the body, and how to make a meal with them.

All her recipes that I've tried in all her cookbooks has been great. This one I love especially for the fact that each recipe is not long and involved. I got a copy for myself and one for my daughter.

My mom bought this for me for Valentine's (10 months ago) after I told her I wanted to try going vegan (I'd been Vegitarian for 7). And it's the gift that keeps on giving! The first bit of the book has a ton of awesome info about ingredients, equipment, and more! Then you get into the recipes and they are exactly as promised, fast & easy! And, bonus, they are all DELICIOUS! I've been through at least half the recipes in the book and have loved all but 1! Plus there are very few ingredients I didn't recognize or already use from the start so it made the transition easy (just TVP, jackfruit, and nutritional yeast which she explains those in the first chapter) and I just had to upgrade my spice rack a bit since I only had salt, pepper, & garlic... Also, I started a diet about 3 months ago (7 months into using this cookbook) and was delighted to find these recipes are surprisingly low calorie for how DELICIOUS they are! And the book has all the nutrition info you need to input the recipes into my logging app! I LOVE THIS COOKBOOK! It has made me confident in my ability to cook and fed me so good for almost a year!

Good advice. Good recipes. Some have more prep time needed than listed. I think author assumes you have precut veggies in fridge. But still love the recipes and the tips and techniques.

After reading some of the recipes I feel I could create a vegan dish/meal quickly and without having to find exotic ingredients. I feel the book matches what it's titled.

Excellent book. Easy to follow recipes that are delicious! Such a good reference tables in the book showing which can be gluten-free, oil free, etc.

Have been pleased and my doctor liked some of the recipes

Awful! I was looking for a recipe book to help me navigate vegan cooking. This was not it. The recipes are so simplistic, like avacado toast. Give me a break...there was literally not one recipe I wanted to make in this book. I returned it soon after receiving it.

Fast and easy cookbook

The title says it all

Most of the recipes I already knew how to make. It would have a lot different than what it did kind of disappointed but good for someone who's starting out vegan

My daughter and I have tried many of the recipes. We love it!

good recipes

Great receipes, easy to prepare.

Exactly what I needed - simple and delicious recipes.

Have already tried a couple and this is a new go to with little time when we still want something delish!

Cool

There are 100 recipes, with just 7 pictures. I may sound like a child, and maybe this won't be an issue for you, but I prefer cookbooks to have pictures of most of the dishes. The ones that there are pictures for are ones you wouldn't necessarily need one for- like miso soup or tzatziki sauce. Show me what jackfruit philly cheesesteak bowl looks like, or sheet pan pota-chos. I mean, I can imagine what some of this could look like but given all the other cookbooks out there, I would likely choose that over this. I want to be visually inspired. I want to taste it with my eyes first. I, as a non vegan even, will jump right into any recipe if it just looks good. I love to eat, and will eat anything. But sell me on it a bit. I think a cookbook that is inclusive of people just edging into a vegan diet should have the added persuasion of great, mouth watering, tummy grumble inducing recipes that use pictures along side the recipe. Maybe not ALL, but many or most. That being said, I have some recipes to try. I love jackfruit, and am burning to make something other than pulled "pork" with it. This book has the typical introduction. The chapters are as follows: --Chapter 1: Vegan Meals Made Fast and Easy (basically a primer) --Chapter 2: No Cooking Required- 20 recipes (no stove or oven required- slaws, smoothies, breakfast bowls, wraps, salads) --Chapter 3: Thirty Minute Meals or Less - 20 recipes (burritos, skillets, scrambles, sandwiches, burgers, tacos, flautas, fritters, soups, stir-fry) --Chapter 4: Five Ingredients- 20 recipes (5 main ingredients or less,- stews, chili, pasta dishes) --Chapter 5: One Pot Wonders - 10 recipes (simplicity- pizza, hash, warm salad, skillet, more pasta dishes) --Chapter 6: Bake it Right: Sheet Pan and Casserole Dinners- 10 recipes (layers of dishes using tofu based, potatoes, vegetables, pasta) --Chapter 7: No Pressure Pressure Cooking- 10 recipes (for pressure cooker, instapot, and multi cooker devices: oats, compote, warm salad, soups, pilaf, lentils, bowls) --Chapter 8: Kitchen Staples- 10 recipes (items to have and make for use with other dishes ie; broth, oat milk, sauces, dressings) Book wraps up with some helpful charts: -Measurement conversion -Dirty dozen and clean 15 -Recipe Index by "Dietary label" * (see below for note) -Recipe Index by meal type -Index ________________________________________ Recipes include additional tips, as well as each recipe included nutritional information. ie; calories, total fat, total carbs, fiber, sugar, protein, sodium Recipe pages are organized by an intro, and then the ingredients (and how much) listed to the left, and the steps numbered and listed to the right. *The "dietary label" index is nice as it tells you is/are Gluten Free, Nut free, Oil free, Soy free. You can look at a recipe, see which recipe adheres to which label. From there though, you have to look for the recipe in the index or flip through the book. I am kinda surprised that there wasn't another column to just say the page number the recipe can be located- quickly- at a glance, rather than added step of looking it up elsewhere. Nice addition though, and some may really appreciate that much. For a more versed vegan cook, I would say this would be ok. Likely you can imagine what it should look like and taste like. I can do do because I have worked with most all these foods. However, I prefer more pics and sometimes that is the very thing that would keep me from adding a cookbook to my collection. As for beginner vegans, vegan/vegetarian flirts, those rather new to any cooking.. the lack of pics is also likely not helpful. Price wise, it seems fair given that it is pretty much all text. I know pics bump up the price, so I am glad that it at least fits that bracket. Directions are easy to follow, but I am used to reading recipes and filling up my belly. I made seitan and eggy salad. I should have taken a pic. oops! Rating: 4. No pics really makes it a 3 for me- middle of road. BUT the price is fair ($10) and the addition of the Dietary Label Index is a nice, helpful touch. I think that a simple but super helpful bit of information for people. I have seen it included on the recipe page, but not all together for an at-a-glance tool. Also, the easy directions, organized layout, and variety of foods boosts it up. My bias is for pictures to be included, especially as the product description says "Whether you’re a full-time vegan or just interested in eating more plant-based foods"- which I think pics would really help the latter.. but it may be not a consideration for you. I hope the information I provided helped. If I think of anything else, I will be sure to come back to update. :)

J.L. Fields is one of my favorite cookbook authors (and I also love her Easy Vegan podcast!), so I was really excited to get this new book of hers. The layout of this book is simple and clear, and all of the recipes rely on easy-to-find ingredients. This book is perfect for those new to vegan cooking or those (like me) who want to be able to put meals on the table quickly and easily, especially after a long day at work. The book has the following chapters: * Vegan Meals Made Fast and Easy -- provides an overview of the cookbook, Fields' top 10 sources for protein, tricks for storing food and produce, healthy carb swaps and more; although I cook a lot, I learned some helpful tips in this section * No Cooking Required * Thirty-Minute Meals (or Less) * Five Ingredients * One-Pot Wonders * Bake It Right: Sheet Pan & Casserole Dinners * No-Pressure Pressure Cooking -- I love that she has a chapter devoted to using the Instant Pot or a stovetop oressure cooker since her pressure cooker cookbook is one of my most-used cookbooks * Kitchen Staples -- recipes for things like vegan sour cream, ricotta, oat milk, peanut sauce, seitan, etc. * Smaller chapters on measurement conversions, the Dirty Dozen and Clean Fifteen, etc. Some of the recipes in the Five Ingredients and Thirty Minutes or Less chapters do require you to pre-make some parts of the recipe, but, in most cases, you can find a store-bought version. All of the recipes use whole foods, and I love the inclusion of lots of beans and veggies in the recipes. Two things I wish were included were some dessert recipes and having more photos. The low price of this book, though, is probably made possible by the dearth of photos (there are maybe only eight or so in the whole book, although it is printed with colored ink). Sprinkled throughout are also little tips for things like how/why to press tofu and why people usually steam seitan. At the end of each recipe, there are also some tips, as relevant, for things like substituting ingredients, making the recipe ahead of time if you're interested in meal prepping, or modifying the recipes to make them oil-free or gluten-free. This thoroughness is great for newer chefs. This morning I made the Acai Breakfast Bowl with unsweetened acai packets from Trader Joe's, and for lunch I had the White Bean Pesto Salad. Both were from the "No Cooking Required" chapter, and came together easily and quickly. It's rare for me to find cookbooks where I want to make almost everything (especially when there are few photos to inspire me), but I want to make almost everything in here! Bon appetit!

One of my favorite things about this book is the author's down-to-earth attitude and writing style. This actually made reading some of the introductory text pleasurable, which isn't often the case for cookbooks. I also really enjoyed the general formatting of the book. It's the right size and weight to carry around easily, as opposed to being a cookbook that's too huge for its own good. The inclusion of sections such as 'vegan meals that don't require cooking' and 'vegan meals in 30 minutes or less' was another really nice touch. Many of the recipes sound tasty, and those I've tried took the amount of time listed in the book. It's also easy to make a simple substitution or two in order to convert most of the vegan dishes into a vegetarian alternative. The one thing I didn't like is the lack of recipe photos. I know, I know -- back in the Betty Crocker Cookbook days, no one got photos. But in today's photo and video driven world, I'm used to seeing a lot more images in cookbooks. It really would have been nice if Fast & Easy Vegan Cookbook had followed this trend. If that doesn't matter so much to you, then this just might become your new favorite vegan cookbook.

This is the second beginner cookbook I've received, and it's much like the first. It contains several recipes that are very basic and easily found on any vegan cooking blog. For example, "Fast Oats" calls for unsweetened, vanilla soy milk, quick oats, raisins and chopped walnuts. "Awesome Overnight Oats" calls for rolled oats, unsweetened plant-based milk, banana, and chia seeds. "Savory Oats" is a far more complicated recipe for the pressure cooker, but the prep and cook time are grossly underestimated. Prep time to dice yellow onion, carrot, and celery, is five minutes. Saute time is 3 minutes, and cook time is 5 minutes--including natural release. But it takes a long time for a pressure cooker to build up the pressure to cook, and natural release also takes a long time. This could take an additional 20 or 30 minutes. "Super Smoothie" calls for plant-based milk, blueberries, banana, walnuts, and ice cubes. "Five Fruit Salad" contains strawberries, blueberries, grapes, banana, apple, lemon juice, and yogurt. "Avocado Not-Toast" just has you mash an avocado on two slices of bread, and sprinkle nutritional yeast, pumpkin seeds, and pepper flakes or hot sauce on top. And "Barbecue Tofu" contains tofu, garlic powder, and bottled barbecue sauce. Most of the recipes are more complicated than this. Some call for specialty ingredients that I have no interest in stocking. I tried two of the recipes and they were okay, certainly not mouth watering. Most of them just don't appeal to me, and many of them I can't eat because of food allergies. If you don't feel like looking at vegan cooking blogs or YouTube videos, then this book will provide an assortment of easy to more complex dishes made from a variety of ingredients, many of them processed and canned. The layout of the book as far as typeface instructions is superb, but there's only one picture per chapter.

Rockridge Press and NetGalley provided me with an electronic copy of Fast & Easy Vegan Cookbook: 100 Mouth-Watering Recipes for Time-Crunched Vegans. I was under no obligation to review this cookbook and my opinion is freely given. This cookbook covers the basics of vegan cooking, including pointing out the best protein sources, food preparation, storage, and adapting meals to meet certain dietary restrictions. With chapters such as 30-Minute Dishes, One-Pot Wonders, and 5-Ingredient Meals, readers are sure to find many quick and easy vegan meals to try. Those who are unfamiliar with the vegan way of eating will not be overwhelmed because the recipes are neither challenging nor involved. I found some great recipes that are delicious and flavorful, including Protein Pasta Primavera, Speedy Corn Chowder, Mushroom Stroganoff Bake, One-Pot Mac, and Simple Vegan Sour Cream. There are two negatives to this cookbook and make me hesitant to recommend it to other readers. One, which I mentioned above, is the fact that the recipes are too simple and easy. Two, and more importantly, there is a lack of photographs of the finished dishes. The visual effect really helps to break up a cookbook, giving readers some visualization of the completed recipes. In a genre full of similar offerings, the Fast & Easy Vegan Cookbook just does not stand out.

Author JL Fields gets a lot right with this cookbook: it is informative, provides a lot of tips and notes for each recipe, lives up to the title, and has a clean presentation. It would be a 5 star for me if it included photographs of the recipes; however, I respect that their inclusion would likely have greatly increased the cost of the book. The book is ordered in an unusual but useful way, with the following chapters: an introduction, vegan meals made fast & easy, no cooking required, thirty minute meals or less, five ingredients, one-pot wonders, bake it right: sheet pan and casserole dinners, no pressure pressure cooking, kitchen staples, and then the usual measurement conversions, references, the dirty dozen and the clean fifteen, acknowledgements. As can be seen, there are many ways to approach recipes here, depending on your need. The emphasis is always on easy but you also have varieties of quick depending on the time you have for preparation and cooking. The presentation is clean; the lack of photographs is made up by using colored text in various areas. The recipes themselves are nicely laid out: bold blue title text, allergy info, servings number and prep time in a green shaded box, and then a brief introduction of the recipes/notes from the author. The ingredients are in a bold text and listed in their own area. Beneath, are numbered brief steps, each no more than 1-2 sentences. They are followed by substitution tips, gluten free options, nut free options, soy free options, and oil-free options. Small text at the very bottom of each recipe includes per serving info on calories, total fat, total carbs, fiber, sugar, protein, sodium. Because this is a vegan cookbook, the author has information about gaining protein into a meat-free diet and also gives examples of how the topic was handled in her own family. There is also an emphasis on pressure cookers but Fields gives options at the back of the book for those who do not have one. Although the lack of photographs of how the recipes should look when completed keeps this from being a 5-star review, I can say that the recipes lived up to the promise of being VERY easy and also without a lot of exotic one-off ingredients that have to be hunted for in stores/increase meal cost. As such, I find this is a very useful book for every day use. Reviewed from an advance reader copy provided by the publisher.

This book seems to be aimed at beginner vegan cooks. It has fairly simple recipes for very typical common vegan food. Beginners generally really appreciate having lots of pictures, preferably at least one per recipe, and this book seems to have one picture per chapter. In my opinion, there is too much reliance on processed foods including vegan cheeses, vegan butter, soy products, nutritional yeast and oil. Many recipes do offer oil-free or gluten options. Some of the recipes have an intimidatingly long list of ingredients for a so-called fast cooking approach but mainly that is a long list of herbs and spices so it is not as bad as it looks. There are a fair number of recipes that use a pressure cooker however she does have guidelines for converting these to non-pressure cooker recipes. She has a chapter on pressure cooker recipes but there are no charts for simple pressure cooker recipes like cooking times and water for various grains, beans, and vegetables. Most recipes are for 4 servings.

The really good is that this book doesn't shy away from using canned and frozen items, which make cooking faster. There are recipes that call for tempeh and tofu, which can be hard for some folks to get in rural areas, but certainly not every recipe. The recipes aren't overly scary to newbies to this way of eating. There are plenty of comforting ones (e.g., the corn chowder). A good number of recipes are simple in terms of preparation and number of ingredients. The recipes are written in an easy-to-understand manner. What irks me: some vegetarian/vegan/plant-based cookbooks try to cater to those new to this way of eating and those who have been doing it 20+ years. This is a hard aim to execute well in my opinion. In the case of Fast & Easy Vegan, it is trying to be a catch-all book. Some recipes are so simple, that it's hard for me to call them recipes. I try to remember that some people are transitioning and it is often valuable for those individuals to see recipes that are similar to what they may be eating on a daily basis already - effectively to showcase that the jump to plant-based doesn't have to be intimidating. And those types of recipes are fine, but hardly "mouthwatering" or "full of personality" (two descriptors used on this book's back cover). An example: fast oats. It has four ingredients - soy milk, raisins, oats, and walnuts. If this cookbook were geared to the newly plant based - again to show how you may be eating plant based already - I could get on board, but this literally made me roll my eyes. Then there was the BBQ (packaged tofu, bottled BBQ sauce, garlic). Again, a pretty standard plant based type of recipe that I would never buy a cookbook for. Then there was the five fruit salad (strawberries, blueberries, grapes, banana, apple, lemon juice, and yogurt.) You shouldn't need a recipe on how to cut up some fruit and put it over yogurt. There were three recipes that I liked - the baked butter beans (get the biggest butter beans you can find), peanut carrot noodles, and three-bean bonanza. Ultimately, this is a check-it-out of the library book. I might buy it for a teen who is learning how to cook and needs some simple recipes.

Part of what makes for a good cookbook is the photography. This cookbook lacks any photography. At the beginning of each chapter there is a color photography with usually 1 or 2 completed items from the chapter. There are not photos for very many of the recipes. There is room on each of the recipe pages for a photograph of the meal, but the author instead opted for blank space throughout the book. That was the big disappointment for me and the reason for only giving this a 2-star rating. Also, many of the recipes are quite complex and not that quick and easy. As some other reviewers said, many of the recipes require a special trip to the grocery store and not necessarily “common” ingredients. For instant the Red Jackfruit Jambalya has 18 ingredients and many of them are not in my kitchen supplies - like fennel seed, hearts of palm, vegan Worcestershire sauce. There are some really interesting receipts and I was happy to find Socca Bread Pizza, but again the ingredient list is fairly long (14 items) and fairly complicated to make: make the batter in a food processor, using a cast iron skillet make the socca, add toppings, return the socca to the oven. I guess not that complicated, but definitely not a quick process. I really wanted to give this book a good rating. I think the recipes are very unique. I love that there’s options for gluten free, nut free, oil free and soy free cooking on most of the recipes. There really are some yummy recipes in this cookbook, but because of the lack of photography, it was somewhat disappointing. Part of the desire for paper printed cookbooks is the photography and this book just doesn’t cut it!

Disclosure #1: I am not a vegan--far from it. But I greatly enjoy cooking. Disclosure #2: I received a free review copy from the publisher. (Thank you.) So in the race to make dinner quickly, I'm always appreciative of recipes that are quick to make, don't have a lot of hard-to-find ingredients (especially where I live now) and taste good. That can be a tall order. But I think Ms. Fields has done a good job with this one. As other reviewers mentioned, there aren't many pictures, which may be a detriment in this Food Network-spoiled arena. I don't mind, I prefer to go by what the recipe "looks like" when I read it. More importantly, these recipes are NOT all tofu-based. That seems to be a thing with vegan and vegetarians, they all want us to eat more soy. Well, folks, I'm allergic to soy, so no thanks. That being said, there is a Tofu Spinach Casserole on page 96, plus a few others in the book, but since I don't do anything with the word "casserole" in it, it still isn't a problem. The introduction also gives a lot of good information to the reader who maybe doesn't know a lot about being vegan, and talks about getting enough nutrients, including protein. So what can you make when you take tofu out of the equation? Well, on page 74 is something called Chana Masala, a nice chickpea and tomato stew that you can eat alone, or serve it over Mashed Cauliflower on page 48, or a buttered sweet potato, she says. I'm thinking gluten-free pasta if you're in the mood for it. Need a quick salad? Page 24: White Bean Pesto Salad. You can make your own pesto from the recipe, or use pesto you've already made--but parm cheese in the pesto makes it non-vegan. Your choice and nobody would think twice about it, especially if you didn't mention the vegan/vegetarian part. My first choice to make is on page 84, the Socca Bread Pizza, which has all the tastes of pizza but gluten-free (as well as free of animal products.) I'm not big on vegan cheese, and will likely opt for regular mozzarella, which makes it vegetarian. But I'm told Daiyma make a soy-free cheese that, if I can find it, maybe tried as well. If you think like me, you'll see this as another style of cooking, and foods that will complement your regular omnivorous menu as side dishes or quick bites. But for the vegan, I believe you'll find that this is a "30-Minute Meals" book that you'll enjoy cooking your way through, and refer to again and again.

I have purchased several cookbooks from this author before, and once again, she does not disappoint. I love her easygoing style, her desire to keep things simple, and her honest affirmation that even she, a professional chef, just wants a satisfying, no fuss meal as quickly as possible for dinner! It certainly keeps her books and recipes approachable and accessible to all stages of cooks. This book is intended for my husband. He's only vegan when I cook, and while he likes most of the food I make, he will have more time to help with the cooking soon, and I'm not a good teacher. I was able to review the skill level and description of the recipes, and I know this will become a standard guide for him. However, I was perusing the recipes myself, and I was happy to find new recipes not seen in any of her other cookbooks, quite a few that I can't wait to try! My particular favorites come from the chapters/sections called "One-Pot Wonders", "No-Pressure Pressure Cooking", and of course, "Thirty-Minute Meals (or Less)". Kitchen Staples is also a great resource - the simple vegan sour cream, Tzatziki, peanut sauce and simple steamed seitan are excellent options, great to prep ahead of time for the workweek, and then use throughout the week. I also love her tips to create slightly different versions, sub out what you have at home to avoid another stop to the grocery store, advice on what to make ahead and what freezes well, and of course, the fact that she made a cookbook that utilizes ingredients you can actually find easily, if you don't already have it in your pantry! Her reference material at the back of the book is pretty cool too - she includes information on the dirty dozen and clean fifteen, plus a recipe index by dietary label - a lifesaver when cooking for others, so you know off the bat that you are accommodating everyone's lifestyle or restrictions, while actually making tasty food everyone will love!

Overall, this is a decent cookbook to add to your collection whether you are Vegan or just looking to add more plant-based meals to your diet. The majority of the recipes are very easy to follow with minimal ingredients. They can easily be prepared in roughly 30 minutes or so unless you are a constant disaster in the kitchen like myself who continually makes every meal more complicated than necessary. There are a few things I would like to note for consideration: - there are not many photos included and I know for some that visuals can be a huge help when learning new recipes - some ingredients and/or equipment may not be accessible to everyone Overall, I have enjoyed the meals prepared so far. I did adjust seasonings on a few recipes, but I tend to do that.

"Fast & Easy Vegan Cookbook: 100 Mouth-Watering Recipes for Time-Crunched Vegans" is a helpful recipe resource for both busy vegan pros and vegan newbies looking for more simple starter recipes. Author JL Fields, a vegan chef, coach, and consultant, covers the basics of vegan cooking, preferred foods and powerhouse protein sources, and food prep, shopping, and food storage tips. Advice is given for how to adapt meals to accommodate special dietary needs like gluten-free, nut-free, oil-free, and soy-free, and also included is a "recipe index by dietary label". Recipe chapters include: "30-Minute Dishes"; "Sheet Pan and Casserole Meals"; "5-Ingredient Recipes"; "No Cooking Required"; "One-Pot Wonders"; "No Pressure Pressure Cooking"; and "Kitchen Staples". Recipes like these will add flavorful new options for family meals: "Five-Fruit Salad"; "Three-Bean Bonanza"; "Breakfast Burrito"; "Speedy Corn Chowder"; "Easy Minestrone"; "Black Bean and Sweet Potato Tacos"; "Baked Ratatouille"; "Cheezy Zucchini Lasagna"; "Easy As Shepherd's Pie"; "Potato and Pinto Bean Hash"; "Protein Pasta Primavera"; "Baked Butter Beans"; "Mushroom Stroganoff Bake"; "Lucky Beans and Greens"; and "Marinara Sauce". Book Copy Gratis Callisto Publishers

JL Fields (the author of this book) and Heather Nicholds (the author of "The Vegan Electric Pressure Cooker Cookbook: Simple 5-Ingredient Recipes for Your Plant-Based Lifestyle") must have collaborated on these 2 books because they both came out at nearly the same time and have a very similar feel to them (I believe Heather Nicholds even mentions JL Fields as being an influencer for her book, if I remember correctly). That's not a bad thing--they can stand on their own, or you can get them both and have a better "big picture", but I do feel the same about both books in many regards. I'm not a vegan. I'm not a vegetarian, either. I *DO* have an intolerance to eggs and I find vegan cookbooks are a great way to get some good, healthy foods that don't have eggs in them. I also like to minimize my carbon footprint and discourage the various negative practices done to animals that are so very common in factory farms. Vegan is great, but I admit I do enjoy a good hamburger from time to time. Because I'm not doing the vegan lifestyle full time, I sometimes find myself trying to figure out how to do things that a practiced vegan/vegetarian wouldn't think twice about. In that regard, I'm a beginner and need the basics. One diet technique that works well for me is "the plate method" where you divide your dinner plate into sections/areas (and ratios and categories may vary slightly depending on who you ask, but for me): 40% lean protein, 40% high-fiber carbs and 20% any other carb you want. This works well when you can have, say, chicken breast on quinoa with broccoli, but how does that translate to plant-based proteins that are by nature also a carb (high-fiber or not)? Because of this, I appreciated the section in the beginning that talks about how to do the plate method as a vegan (that's not what she calls it, but she talks about getting x amount of nuts, y amount of grains, etc). Surprisingly, that has been a bit harder to find in the vegan books I've looked in than I would have thought. I love the way the book is laid out (and you can see this in the book preview in the product description area) with meals divided into attributes like few ingredients, 1-pot meals, no cooking required, etc. That makes things easier when trying to select something to eat based on some criteria that you are limited to. HOWEVER, something else that is important to me when I'm selecting something to make is a picture of how it should look when you're done--even if it's idealized. The thing is that when I'm looking to quickly choose something to eat, I don't want to have to read ingredients and try and imagine what it will taste like based on words--I want my eyes to tell my stomach, "yes: that looks delicious. Make that". You do get pictures in this book, but not as many as I would like and they often aren't on the same page as the recipe. Another reviewer mentioned there are some less-common ingredients in the book. Yes, there are things like jack-fruit, but for me, that's not a problem. If getting things that are at all out of the ordinary is a difficult thing for you, then be warned that there are some of those things going on in here, but none of them are too out there in my opinion.

Fast and Easy Vegan contains a wide range of recipes that should appeal to most plant eaters. The recipes do appear to be both fast and easy. I'm disappointed in the lack of photos. However, the recipes are written clearly and are easy to follow. Many of the recipes contain tips and substitutions such as adapting the ingredients for oil-free or gluten-free diets. Most of the recipes are fast to prepare but may still take an hour to bake, etc. If you are looking for recipes to whip up in a bowl in 5 minutes then you may not appreciate this cookbook. By 'fast and easy' I take it the author means the recipes are not complicated. If you can chop and stir then you should have all the skills that are needed. Most of the recipes call for easy to find ingredients. I like this cookbook but I do wish there were more photos. There are only 7 photos of finished dishes out of 100 recipes. These days it's not enough to read a recipe, we need to see it. Otherwise, this is a fine cookbook offering a wide range of flavor profiles and options.

I’m a longtime fan of JL Fields. From reading her blog I've been turned onto the possibilities of both the pressure cooker and air fryer, so I was super excited to preview the recipes in her new Fast & Easy Vegan cookbook. Like most folks these days, I work full time and am often too exhausted when I get home to spend a lot of time in the kitchen. And honestly, much as I try, my attempts at weekly meal preps are few and far between. Therefore, a cookbook filled with delicious meals that are ready in a flash is very appealing. And happily, the recipes don’t disappoint. So far, I’ve tried seven recipes from various sections of the book. Because I often tweak them based on my preferences or what I have on hand, I’ll mention anything I changed. Umami Bean Dip (p. 27). Fields suggests several different ways to make this simple spin on hummus. I tried the cannellini & sun-dried tomato mix and it’s amazing. Instead of tomatoes packed in oil, I rehydrated bagged sundried tomatoes (which are always in my pantry) and stirred a couple of tablespoons of olive oil directly into the dip. And since I notice that homemade hummus frequently gets a bit dense and mealy after being refrigerated, I suggest setting aside the bean liquid, then adding it back to the dip a little at a time until you achieve a creamy consistency. Just a tip. Egg-y Salad (p. 23). This is a personal favorite. Even if you have a food processor, I recommend manually mashing the majority of the tofu and, if you want a creamier texture, pulse about 1/3 of the mixture before adding it back. Definitely don’t skip the black salt (which can easily be found on Amazon) because that’s the secret ingredient that makes this taste indistinguishable from real egg salad. I only omitted the raw onion (replacing with scallions) because I don’t like them. Honestly, you won’t believe how good it is! Smoky Coleslaw (p. 61). This was a surprise hit with my omnivore husband. Super easy to make and the addition of smoked paprika gives a wonderful depth to an otherwise traditional cole slaw. I used Forager Cashew Yogurt and it tasted as good as traditional mayo. Mushroom Stroganoff Bake (p. 104). Another winner. While I stuck faithfully to the ingredient list, I didn’t follow the cooking instructions at all. I didn’t feel like baking the pasta in the oven so took the cheater’s way out - I boiled the pasta separately and stirred it, fully cooked, into the sauce. This is super creamy, tangy and filling. Another hit with my Polish husband. Mediterranean Buddha Bowl (p. 66 – 67). I make a lot of grain/nourish/Buddha bowls at my house, so this concept isn’t new to me, but I adore Fields’ Southern European spin on the basic bowl that includes green olives, butter beans and tomatoes. A piquant dijon vinaigrette is the ideal finish. Yum. Sheet Pan Lasagna (p. 105). Fields substitutes meaty mushrooms for the customary ground beef in this one, which is super easy and as comforting as you'd want a big old plate of lasagna to be. A few of alterations - I sautéed the mushrooms before layering them into the lasagna, punched up the flavor with additional Italian spices (dried oregano plus onion and garlic powders) and baked this nearly double the suggested time (of 30 minutes) in order to get the pre-boiled noodles to reach the perfect consistency. Black Bean & Sweet Potato Tacos (p. 54). This is an inspired flavor combo that I normally serve with sautéed collard greens over rice, so turning the meal into a taco is a no brainer. And Fields’ instructions to leave the peel on the sweet potato made a simple recipe even easier and definitely one I’ll return to on busy weeknights. Since I wasn’t able to find vegan corn tortillas, I ended up using small soft flour tacos (and a liberal sprinkling of hot sauce) for bite sized delights. While you aren’t going to find any Instagram-able gourmet style meals in this book, I can almost guarantee you’ll get more use out of it than any of the more extravagant cookbooks in your collection. These are everyday basics that are nutritious, tasty and come together quickly. Highly recommended.

This book is great for a new vegan who is looking for easy and accessible meal options and a repertoire of recipes to use for everyday cooking. I'm a big fan of Fields' cookbooks, and this one represents her creative flavorful approach. One thing I love: many of her recipes include substitutions and other options if you don't have the ingredients on hand, or templates on how to make flavorful options. For instance: an Umami Bean Dip is a recipe/guide to making a multitude of bean dips based on the kind of ingredients you'd combine. One-Pot Mac has options on ingredients to add to make it more kid-friendly or more flavorful for an adult palate. When I review a cookbook, I like to bring a recipe from the book to a dinner party or potluck. I took Fields' Warm Cabbage Salad to a dinner party, and it was a fave. SO GOOD! And deceptively easy. In Mediterranean cooking, ingredients stand on their own. Fields' approach is similar to this. The recipes are simple with a focus on easy flavor. The Baked Butter Beans are an example of this approach. The No-Chicken Pecan Salad sounds great, and the last chapter has some easy yummy staples to try. As other reviewers have already mentioned, there are few photos. Chapters are organized by cooking method rather than genre of food, which makes it a little challenging to search for recipes. I look forward to exploring more recipes in this cookbook, and was inspired to buy an inexpensive spiralizer in that quest! Her chart at the end of the book makes it super-easy for wfpb, oil-free, soy-free, gluten-free, nut-free folks to find the (many) recipes that work for them.

Looking through the recipes, the no cook and pantry staple items are very basic nothing exciting. There are a few interesting meals. In general, most of the ingredients are accessible but in the winter it might be a bit challenging to find in some parts of the country. The meals are quick and easy, assuming you have a variety of vegan protein stocked in your kitchen. I only counted 80 recipes not 100. The appendix information is basic info you can find online. There are very few photos, mostly on the chapter title page.

I am not a vegan per se but I could eat some vegan recipes and really enjoy them. Fast and East Vegan Cookbook by JL Fields is a cookbook that would be one I would use. It has 100 tasty recipes that are fast, easy or both to prepare. They also have dietary options so you can adapt any recipe to fit your dietary needs. Coconut Curry Soup, Spicy Pinto Bean Skillet or Mushroom Stroganoff Bake and so many more. Chapters include No Cooking Required, Thirty-Minute Meals (or less), Five Ingredients, One-Pot Wonders, Bake It Right: Sheet Pan & Casserole Dinners, No Pressure Pressure Cooking, plus my favorite chapter Kitchen Staples where you will learn how to make Vegetable Broth, Oat Milk, Tzatziki and Cashew Dressing. What is really helpful is a graph at the end of the book letting the cook know if the recipe is Gluten Free, Nut Free, Oil-Free or Soy Free. Recipes are easy to read and follow and most ingredients can be found at the local grocery store. I think that this is a cookbook that will inspire the vegan/non-vegan cook to want to branch out and make these recipes. I love it! I received a copy of this book for review purposes only.

I just purchased the digital version of this cookbook and have been reading through it. I liked the writing style of the author. It was very conversational and friendly. I have been a vegan for many years and still I could learn a lot from this book. Sometimes it helps to review the concepts of veganism and to remind ourselves how important it is to get the proper nutrition as a vegan. Because of my example, almost everyone in my family is becoming a healthy plant based vegan. Today, the digital version of this cookbook is only 99¢. What a fantastic bargain. Give it a try. You won’t regret it! The recipes are great too.

The Fast & Easy Vegan Cookbook is a solid cookbook for someone who is new to vegan cooking or who wants some easy, yet tasty, vegan recipies. This is a well written and easy to follow cookbook which will familiarize you with with vegan cuisine. The recipes come in 7 different categories --No Cooking Required: these are basic, raw vegan recipes --Thirty Minute Meals: this is composed of dishes that generally take 30 minutes or less (mostly les) --Five Ingredients: these have five basic ingredients (not including the spices and water) --Bake It Right: can be prepared in a sheet pan, casserole dish, or Dutch oven; as the title says, they are all baked in the oven --No-Pressure Cooking: recipes generally meant for a standard pressure cooker or Instant Pot. The recipes could be adapted, of course, for the stove top, slow cooker, or in-the-oven preparation but this will take longer and will mean you can't 'set it and forget it' like you can with an Instant Pot type device --Kitchen Staples: these are generally component ingredients that you use to make the preceding recipes on the book. You could buy these ingredients (oat milk, cashew dressing, peanut sauce, seitan, etc.) but the author includes these if you want to make your own. Generally speaking, the recipes in the book are simple, easy to make, and tasty. I would quibble a bit with the 'fast' part of the recipe--at least for me, the timing does not seem to account for washing and prepping the veggies in question. With the exception of the raw and thirty minute meal sections, the fast refers to prep time and not specifically to bake time. (Even in the case of the thirty minute meals, you will need more time if you want to make more than one dish for dinner.) Additionally, if you choose to make your own staples, this will add extra time. For the most part, the ingredients that you will use are conventional. There are some, though, that (depending on where you live) might be a little rough to find. Things like rice wrappers, bacon tempeh, vegan yogurt (there's a recipe for vegan sour cream but not vegan yogurt included), bean-based pasta, nutritional yeast etc. may be somewhat hard to find in some locations. That said, these items aren't so exotic these days and if you are near a Whole Foods, Amazon has got you covered. It might also have been helpful if there were a list of essential items that you would need to stock your kitchen with before starting out and suggestions as to where to find some of the more hard-to-find ingredients. That said, the recipes were tasty and I enjoyed everything that I tried. And in the end, that's really what matters when you are buying a cookbook. Recommended.

I received a free copy of this book for review - thank you. I am definitely not a vegan, but love to try new foods. Most of the recipes look very fast and easy. Some do have specialty ingredients that I would not buy, but those are easy to ignore. I like the allergy friendly options on the recipes. I enjoyed reading the opening chapter that discusses some of the basics of vegan eating. I learned some things I did not know. It is very user-friendly and the pictures are wonderful. I think this would be a great book for someone just adopting the vegan lifestyle. Someone who has eaten vegan for some time would probably find it too basic. I am looking forward to trying some of the recipes. The Super Smoothie looks really good.

I received a copy from the publisher in exchange for an honest review. My thoughts and opinions are my own. It is so hard to find a cookbook that I'll use regularly, especially one that's 100% vegan. Typically, I'll end up using only a handful recipes, so keeping the entire book has always felt a little pointless. Does anyone else do that? Buy an entire cookbook just for a couple of recipes? Well, I am happy to report that there are quite a few recipes in the Fast & Easy Vegan Cookbook that I'm looking forward to making. I've skimmed the entire book, marked the pages that snagged my attention, and successfully made Creamy Portobello Soup. My son had to leave school early on Friday because he had a fever, and soup is a pretty standard response when someone is sick. Me? I always want potato soup (the chunky kind my mom makes, but that I can never get exactly right). However, my son loves mushrooms. I remembered seeing a recipe in this book, so I stopped and grabbed some friendly fungus on our way home. There are a lot of cookbooks out there that claim their recipes are "fast and easy," but most of the time that's simply not true. Thankfully, Fast & Easy Vegan Cookbook is exactly what it claims to be. The recipe I followed was straightforward and required very little of my time. Bonus: I already had most of the ingredients (just not the main one, haha), and was able to prep this meal and have it ready in 15-20 minutes. I also really liked the variety in this cookbook, and appreciated the inclusion of the recipe index and dietary labels at the end. Whether you're a vegan or not, this cookbook is definitely worth looking into. Side note: I used 1 tablespoon of olive oil instead of 1 teaspoon, waaay more salt that what was required, and 2 mushroom caps instead of one (in case anyone decides to give this recipe a whirl). Originally posted at Do You Dog-ear? on November 18, 2019.

The Fast & Easy Vegan Cookbook is a good cookbook for those who enjoy cooking, but don’t have a single clue on where to start when it comes to vegan recipes. The book contains a good variety of recipes that will appeal to even die hard carnivores like my husband and are easy enough to complete in a short amount of time. There are a good number of “usual suspects” type recipes in the book including overnight oats, a variety of salads, veggie spring rolls, and spiralized veggie noodle recipes, but there were also some zingers in there including Coconut Curry Soup, Jackfruit Philly Bowls, and some really delicious casserole recipes. That said, they weren’t nearly as adventurous as I was hoping and some of the recipes seemed very “cop out” such as the overnight oats, pressurized oats, oat milk, and pita pizza recipes. Even as a meat eater, it’s not hard for me to eliminate the meat from a recipe to get a vegan equivalent like the ones listed in the book. I didn’t find any ingredient to be particularly hard to find as many of the stores around me carry canned jackfruit, seitan, canned hearts of palm, Japanese yams, and so forth - if you get stuck, check out an Asian market or the Asian aisle in your local Safeway and you’d be surprised. The recipes also don’t really require super specialized equipment either - most households seem to have Instant Pots and spiralizers anyways - but if you don’t have these items, there’s only a handful of recipes that require those items. If anything, you could always alter the recipe to cook without utilizing the equipment. As far as Vegan cookbooks go, this one is pretty good, but not one I would add to my cookbook shelf. There are far more interesting Indian and Chinese recipe books that have more innovative recipes and many non vegan recipe books that include recipes where you can omit or sub out the eggs, meat, cheese, etc. Overall, this is a book that’s worth taking a look at if you’re new to vegan, but there are many other vegan books that have more interesting and just as quick recipes.

I am always skeptical when a cookbook brags that it is "fast & easy" because more often than not, they are full of crap. There will be a million ingredients, tons of prep, and loads of cleanup. That kind of cooking is not my jam. I was very pleasantly surprised when I realized that this cookbook was in fact fast (some of the recipes weren't as "easy" as I would like - I love me some 5 ingredients and under foods). There was a pretty big variety of recipes (100) and the few that I have tried have been crowd pleasers. I really enjoyed tofu scalloped potatoes, Texas chili, smokey coleslaw, and the coconut curry soup. There are still loads more that I want to try out, I'll eventually try them all except for the pressure cooking ones - I'm too poor to own that.Overall I think this is an excellent cookbook, there could have been more pictures, but I'll live. A great addition to any vegan or vegetarian's kitchen!

This review is of a publisher's copy. This cookbook lives up to its name - almost all the recipes can be prepared and on the table in 30 minutes or less. One of the secrets is to precook some of your base vegetables - onions, peppers, seasonings - and have those ready for your meal preparation. There is also some techniques other than sauteing, and steaming, which in my opinion don't always bring out the full flavor of the vegetable. One example is making fritters out of shredded or thinly sliced vegetables. The reason for the 4 vs 5 stars is I wish there were more recipes highlighting roasted vegetables. Roasting really brings a whole new character to flavors, and a lot of the recipes provided rely almost solely on the one-dimensional flavor achieved with other cooking methods.

Vegan cooking often is associated with ingredients that need to stew for a long time and end up looking kind of blah. This book will teach you that vegan cooking is not all about stews and crockpots, but can be done in no time after work and a healthy and fresh looking dinner can be on the table. This book contains a 100 recipes using a variety of fast methods to prepare the dishes - including sheet pan, limited ingredients, 30 minute timed meals and casseroles that remind you of moms of homecooking with a vegan spin. I found plenty of recipes that appealed to my family and even though they are healthy, they remind me of recipes that my family enjoys - they just will never know that a specific recipe is also vegan. Great book for people who love to cook at home and try to do so with healthy recipes. I received a free copy from the publisher.

This is an accessible cookbook written in an informal style. Each recipe is on its own page, and clearly laid-out in a user-friendly fashion. While the author does seem to assume some familiarity with basic food preparation techniques, she also goes to the trouble of explaining most of the steps in a way that is novice-friendly. While some of the multi-step recipes can be daunting, and a few of the ingredients aren't likely to be found in small, rural grocery stores, this is nonetheless an excellent introduction to vegan cooking. The clean layout makes even the complicated recipes feel less intimidating, and the range of options (from "No Cooking Required" to "One-Pot Wonders" should keep the new vegan busy for quite a while.

Given the news today in the Wall Street Journal (Climate Researcher Push Changes In Diet) my Fast & Easy Vegan cookbook arrived just in time. Kidding aside any new ideas for cooking with vegetables are always welcome even though I admit I don’t totally buy the news that raising animals is bad for the planet. This book is so full of good ideas I can’t wait to get cooking. I really like the way it’s organized and I love calorie counts being included. I think more of the colorful photos being included might have been a nice addition but then JL Field’s ideas for vegan meals would have been fewer and that would not benefit this cookbook. I would recommend this cookbook to any home chef who loves new ideas and is open minded to the idea of vegan meals.

Two disclaimers. First, I'm not vegan, and second, I received this as a review copy from the publisher. That being said... I was really interested in this book because I like to have substantial vegetable side dishes when I cook. I love the variety of recipes and options I found in this cookbook. A lot of them look easy, with ingredients I would be able to find relatively easily too. As some have mentioned, there are not as many pictures as other cookbooks, but I'm okay with that. Fewer pictures, to me, means more pages with recipes! Looking forward to trying recipes out soon... will try to post an update :)

This is a fantastic cookbook for anyone who hates prep work, has very little time to devote to eating vibrantly and healthfully, but still wants to do so...plus the ingredients are so fresh, basic, seasonal etc. I really can't tell you have accurate the title of this cookbook is. So these are the Sweet Potato and Black Bean tacos and her Tofu Vegan Sour Cream. I made BOTH recipes in under 25 minutes total; I timed it because I get mad when cookbooks give a time and it is inaccurate. I prepped for this recipe in 8 minutes and that gave me time to add the prep for sour cream at 2 minutes. I cooked the potato mixture while sending emails and whirling the Vitamix for the Sour Cream-this week has been crazy. I did the non-fat broth saute which I recommend. It gave the sweet potatoes a caramel flavor. I really appreciated that the tofu sour cream was not a cashew one. I am sick of spending huge amounts of money on cashews and this one was very thick, and it involved three ingredients:: lemon, salt, tofu. Plus as you can see my spoon literally stands up in it. I already have shopped for two more recipes for the week; there is a cabbage, pear, apple recipe that I am looking forward to making and a watermelon gazpacho. This is going to be my go-to cookbook for quite some time I'm thinking. Yum times 10.

I’ve got a bunch of vegan cookbooks including a few of JL’s cookbooks. I can say not all cookbooks are the same, some require a massive amount of ingredients and time and others are just boring. This book is perfectly situated in the middle. It offers a wide array of recipes, many of which that require little to no cooking time and culinary skill. This is a really effective book for busy people that still want to eat healthily. It offers an array of recipes that is sure to appeal to even the pickiest of eaters. I loved the hippie bowl recipes as well as the Chana Masala recipe, there were so flavorful and easy to make. I think my favorite part of this book is that nearly all the recipes require items that I already have in the kitchen, I don’t need to go searching all over to find remote ingredients that are hard to find. Can't wait to try more recipes!!!

I was mostly vegan for ten years, and during that time, I acquired a lot of vegan and vegetarian cookbooks. So I have a lot of basis for comparison, and this one, which admirably seeks to shave time off the preparation of vegan dishes, IMO doesn't offer much in the way of exceptional recipes and relies too heavily on canned products. I suppose that's to be expected in a cookbook called "Fast and Easy," but I find it less enticing than cookbooks that focus on food made from scratch, with fewer shortcuts. Just my opinion, but I admit I'm not a busy mom seeking to juggle family and career.

These recipes are basic, but that is its strength. Sometimes we look for these great things only to find that they are too hard to implement on a regular basis. These recipes will get healthy and tasty meals on the table without complicated or lengthy instructions or long ingredient lists. Its real food. I also like that they are very adaptable to dietary needs. If you are someone who needs pictures, this is not your book. But if you want good everyday recipes, this is a good choice. I also love the the type is big and easy to read!

Fast and Easy Vegan Cookbook I took off a star because this book needs pictures! Pictures draw me to dishes, especially ones I might not thing sound good from the title or description. I also like to know what I am aiming for when I make something. For a book to compete with internet recipes, it needs pictures! Otherwise I enjoyed this cookbook. I like that despite being vegan, it didn’t shy away from using vegan versions of dairy products (like vegan cheese). The few dishes I made were pretty good and they were easy to make.

I found this cookbook to be user friendly, and the recipes were fairly fast and easy. I have a large collection of vegan cookbooks and this shares a lot of the popular recipes you'll find in your average vegan cookbook, along with some others that were nice new additions to my recipe collection. My only complaint is that there were a lot of ingredients I had to go out of my way to buy to try these. For a 'fast and easy' cookbook, I would expect a seasoned vegan and regular cook to have a majority of them, but that wasn't the case. Still, I found some great new recipes and I'm happy about that!

I'm a huge fan of JL Fields and her sensible accessible approach to vegan cooking. this book is fantastic, no strange ingredients, things that everyone can find at most grocery stores, and creative easy recipes that are delicious and quick to prepare. The book itself has lots of great color pictures, is extremely well organized, gives conversions for us and metric measurements, and literally made me want to start cooking right away instead of reading it through to see what was in the book. The beauty of this book, and all of JL's books is that anyone can make the recipes, you don't have to be a trained chef oh, you just have to be someone who loves food, and wants to try some vegan recipes. Anyone looking for a good place to start that's not intimidating start here. Anyone looking to add quick and tasty recipes to there vegan repertoire start here. And busy people like me looking to put together a great meal with not so much effort, start here. This is one great book.

This review might be a little biased because I already have her airy fryer and pressure cooker cookbooks and really appreciate/use them. The recipes always come out, and are flavorful! She offers alternative to oil use if you are on WFPBNO lifestyle, and the recipes at the top tell you gluten free, soy free, etc.. right at the top so you don't have to read through the whole thing to figure it out if it has ingredients you are allergic too. She also gives you tips at the bottom of some of the recipes, like how to prep an ingredient, or what to do with the leftovers.

This vegan cookbook provides 100 recipes that cover a variety of types of dishes. You can fill any part of the menu with tasty vegan cuisine using the directions in this book. Each recipe has the ingredients listed as well as substitution options you might consider based upon dietary needs or preferences. The print is easy to read and the recipes are tasty and healthy. For vegans who are looking for variety and want to prepare food that will be pleasing for both vegans and non-vegans you may want to try this book.

This cookbook is nothing short of brilliant! JL Fields does it yet again; and I will go so far as to say that although I’ve absolutely adored all her prior cookbooks, she has truly outdone herself on this one. It starts with the Table of Contents itself, wherein each chapter title clearly tells you what type of recipes are included—such as, No Cooking Required, Thirty-Minute Meals (or Less), Five Ingredients, to name only a few. After her chapters of amazing recipes that anyone, from a novice new-to-veg homecook to the seasoned vegan, will absolutely devour, she has several chapters with additional information that you will find helpful in your kitchen, such as the “Clean Fifteen and the Dirty Dozen”. One of my favorite chapters is the “Recipe Index by Dietary Label”, wherein each recipe is noted whether it is Gluten-Free, Nut-Free, Oil-Free, and Soy-Free. And so that you can really make these recipes your own, each recipe includes options, such as substitution tips, ingredient tips, and make it ahead ideas. This cookbook is sure to become one of your go-to veg cookbooks that you will keep in your kitchen for ready reference and use. by Linda Voorhis, Veganification

“Fast & Easy Vegan” is a wonderful cookbook for all - seasoned vegans, newbies, and those interested in plant-based cooking (please go vegan, though). If you’re vegan, you know the joke about the “simple” vegan recipe that calls for 10,000 obscure ingredients...well, this ain’t that! Yay!!!! This cookbook is a really terrific first cookbook for someone just stepping into plant-based cooking because JL provides a jam-packed first chapter - it’s like a mini culinary program - that provides a quick outline of what vegans eat, where we can get that ever-elusive protein (kidding - it’s everywhere!!) including her top 10 list of protein sources, discussions of fat, the versatility of vegetables, carbs and healthy carb swaps. She also provides sections on fast veggie prep and speed cooking (of course, the title of her book; but if you feel you need approval to buy minced garlic in a jar, you get that here!), a how-to on building flavor (umami, umami, umami - say it early and often!), and offers lists of items you will need (most you will have!) and ones that are optional. JL invites you to experiment with the recipes, too. In her Umami Bean Dip recipe, she gives you a blueprint to mix and match and experiment with different beans, the umami ingredient, and the acidic liquid. In the Any Hummus Wrap, she really does mean “any” - experiment with them, then experiment more by substituting the tahini with peanut butter or almond butter. Another wonderful part is that most of the recipes can be made oil-, nut-, and/or gluten-free. JL provides tips at the end of each recipe for these, where you will also find tips about certain ingredients, such as in her Falafel-Style Burgers recipe - drain, don't rinse, those chickpeas, and why (buy the book!), ways to substitute ingredients, how to make a dish slower or even faster. So. Much. Info. She includes a chapter, too, on making some kitchen staples - this is great if you’re trying to avoid buying lots of overly processed and packaged-within-an-inch-of-its-life items. In addition to all of this(!), I love her introductory paragraph to each recipe because you can tell she loves what she does and wants to share that with you. And you get to learn stuff. I am a mom of two little kids (3.5 and 1.5 years old) and I am tired all the time. I want to be able to cook really good, and interesting, food for my family fast and easy. Oh, look, that’s the name of this book...this is a great cookbook. Do yourself a favor and pick up a copy for yourself. Also follow her on JL Goes Vegan (on FB, Instagram)!

The recipes in Fast & Easy Vegan live up to their name: they are fast and easy. Even more importantly, they are delicious! On weeknights, when I don't have much time after work to prepare dinner, I can reach for my copy of Fast & Easy Vegan and have a meal on the table in less than 30 minutes. This is a book designed for the way most of us live and cook. Nothing fancy, just simple food done well.

It's a good recipe to help with transitioning to a vegan diet. Some of the recipes are the same you see in most vegan cookbooks or websites. But there are some new in it. Disclaimer: I received a copy of this book from the publisher with no expectation in return. The review and thoughts above are my own.

I'm new to veganism, so this cookbook is really helpful, inspiring me to make new stuff I hadn't considered before and doing it all in an easy and conversational way. I love that there's a chapter included on the Instant Pot (which I'm also fairly new to) and sheet pan meals. This is a great cookbook for people who want to eat healthy, but without a lot of fuss.

There are some great recipes in this book - all of which (at least the ones I've tried!) have been easy to make - provided you have the ingredients. (As a note, most are common for "more advanced" vegetarians, but you may need to stock-up on some staples...) I've been happy with all that I've tried- all have been quick and delicious! My only 'feedback' or wish would be for more photos!

I was only minimally impressed with this cookbook. Didn't seem to get many recipes out of it I could actually use. One, I'm a vegan, but I eat no soy, so that put the brakes on a lot of the recipes. Second, I just didn't think a lot of them sounded good, personally. But the book is put together really well, as in nice layout, great pictures, and easy to follow recipes.

I like that this book has truly easy recipes that are still packed with great flavor. It is organized well and many of the recipes also reference complementary recipes elsewhere in the book. This is going to be super helpful when feeding the vegan in-laws.

Although I cannot eat soy, there are many recipes in here that I can use substitutes for. Give it a try and see what you think. I love vegan food , so I am not opposed to mixing all sorts of fruits and veggies and grains together.

The recipes are fantastic anyone that just wants to prep super tasty meals in short order… whether your a new vegan, a veteran, or an omnivore. Sometimes I don’t like all the ingredients in particular recipe and it keeps me from trying it, so I love the substitutions and options. I am really enjoying the variety of flavors and creativity. And thank you so much for including a tzatziki recipe! I didn’t even realize how much I was missing it! This book is also visually pleasing. The photos made me hungry!

This is a basic cookbook for beginners. The way of life is explained, and the recipes are easy to follow. There could have been more pictures and fewer specialty ingredients. Otherwise, it is what it says: Fast and Easy!

I love JL’s recipes! They are always super easy to follow and really tasty to eat. I like that I usually have all the ingredients in my house, so no ordering crazy items of the internet to make a dish. They are also very simple to portion for an easy grab and go. Or throw them in the freezer for later!

I have all of JL Fields books. This is my new favorite. The recipes are delicious and beautiful to the eye & palette. She's made it easy to make a variety of simple vegan meals. Variety being the key. We could all use a little help in the kitchen when it comes to eating healthy.

There are ingredients listed here not available in my area. The recipe s are well organized and easy to follow. I would recommend this book for other beginners like but in bigger cities.

This book makes it easy to go the Vegan route. JL explains how to eat quick, easy meals that also have ample nutrients. I love her explanation of protein. Her no cooking required meals are delicious and I love the way she breaks down foods that should be consumed every day. This book is a must for new Vegans or those thinking about going Vegan.

I think this is perfect for new vegans and also for vegans who are veterans but maybe want to simplify their routines a bit. While there are many “intro” recipes, there’s also really helpful sections for sheet-pan dinners and pressure cooking. Five-Ingredient recipes remind you that dinner or lunch need not be elaborate to be wonderful. Head straight to the Tofu Scalloped Potatoes, the Hearts of Palm Fritters and the Jackfruit Philly Cheesesteak Bowl.

I’ve been experimenting with vegan cooking for years, and Isa never fails to produce delicious and easy new variations on old standbys.

I simply love her recipes. As soon as we got her new book, my 10 year old opened the book and said "I am going to make something!" We proceeded to make the egg-y salad and it was not only super easy, it was super delicious. My kids have asked for this one several times now. I have since tried 5 other recipes and they are the same: super easy and super delicious. I love JL Fields! Thank you for another awesome book.

JL Fields has hit another home run with her new cookbook. The recipes are truly Fast & Easy. With the busy life that my husband and I lead, there hasn't been much time for all the more extensive recipes I have used in the past. Now I have this great reference to make meals quickly and take the headache out of supper time. A new book to add to my JL Fields cookbook collection. She never disappoints!

The Fast & Easy Vegan Cookbook is a very nicely laid out, informational cookbook for those who wish to eat Vegan. The chapters are easy to follow and the recipes are easy to make with the cooking time, prep time and ingredients listed for each recipe.

I got this book from the publisher to review and it's great. Real ingredients - nothing too complicated. If you are looking for a good vegan cookbook - this is it!

This cookbook is great! There aren't any crazy long ingredient lists and they are easy meals to throw together and tasty. So happy with it!

I liked the book a lot of ideas.

Although she has written more than a handful of cookbooks, JL Fields nails in it in her latest Fast & Easy Vegan Cookbook proving once again that eating vegan is not a restrictive diet. If you've been cooking vegan for years or you're a novice this book will not disappoint. I love the thoughtful straightforward explanations at the front of the book for those new to eating/cooking vegan. In addition the measurement and dietary guides at the back are a good reference for those of us who've been cooking vegan for years. But what you'll find in the middle will be 100 of your new go-to recipes for getting a meal on the table lickety split! JL shows us cooking vegan is not brain surgery by using simple accessible ingredients paired with flavorful profiles of sauces and seasonings. She covers the gamut of daily meals with variety and includes time-saving options. I especially like her substitution tips which comes in handy when using what you have on hand. There's also options available for those who follow a SOS diet. It truly is a win-win cookbook for everyone! Highly recommend.

She's done it again. Yet another amazing cookbook. I've only tried a few recipes so far but enjoyed each one. I'll be sure to try out more. Very easy to read layout and beautiful pictures. I pull out when I'm not sure what I fancy. This book sure wets your appetite

Easy to follow instructions with pictures, and no obscure ingredients. Just simple cupboard staples and no faffing. Delicious, simple meals, perfect for those new to veganism and looking for ideas.

Great book ! Love the recipes!!

Good range of recipes and easily explained.

Bought as a gift. Recipient has enjoyed most of the recipes.

Brought for a lady I care for who loves cooking

This was a gift

Bought for family they said found it to be too much preparation.

Lovely book

Good for the price, nice recipes but not many food photos

Bought as a Christmas present. Good quality and well presented. I love that it also includes pictures.

I found the recipies good and easy to make (which is the whole point). I only have one negative comment. The author hasn't kept up with research on fats. The Forks Over Knives movement, Chef A.J., and all the medical specialists they work with have determined that fat is best kept under 15%. If eating a whole food plant based diet, adding nuts, seeds, and other fats to meals to get your omegas is not necessary. Other than that, this is a good book for those too tired to cook days.

Quick and easy tasty vegan recipes. Easy to follow instructions with ingredients you probably have on hand.

The recipes are truly fast and very kid friendly. I usually have these ingredients on hand, making this book a very good fit for weeknight cooking.