The Budget-Friendly Vegan Cookbook: Healthy Meals for a Plant-Based Diet

I honestly was excited to get this book, but I am disappointed overall. The recipes are nothing new, nothing you can't get online or in any of my other vegan books (that I currently own). There are less than a handful of pictures of the recipes. To not have more than a few pictures was a HUGE let down. I have made a few of the recipes and they were fine; I needed to tweak them to my taste, but a good baseline. It's a nice looking book and will add it to my collection, but more than likely it will head to Goodwill in a year when I sort through and donate anything I haven't opened and is taking up valuable cookbook space.

Love these recipes! The only complaint is the last one in the book- for strawberry rhubarb coffee cake is missing the temperature to bake it. I’m winging it at 400° and have my fingers crossed. Other than that, no other complaints.

Love this book. My roommate and I cook every night and so far our favorite is the sweet and spicy tofu. So delicious it tastes like Panda Express

I didn't like not having pictures of the food. I couldn't tell what the finished recipe was.

I cooked one recipe and will be doing many more. Dating a vegetarian (not vegan) so finding good recipes is challenging.

Finally a vegan cookbook that is basic and uses pantry staples! This book allows you to cook amazing vegan meals without breaking the bank purchasing obscure ingredients you will only use once. The beginning of the book gives you a list of basic vegan pantry staples and kitchen tools. Plus some budget tips to help save money in the kitchen. Most of these recipes can be made quickly. Great for both the new and experienced vegan. This book would also appeal to anyone who is not vegan and wants to build some vegan recipes into their diet. There are even labels for soy-free, nut-free and gluten-free on top of many of the recipes. The second chapter is full of kitchen staples and is very helpful. As someone who makes most of their own dressings and sauces this chapter is one of my favorites. I also like that there are chapters for specific protein sources. This is great if you have some protein on hand and. need a quick go to recipe. Overall, I really enjoyed this cookbook and look forward to making more recipes. it has quickly become my go to book when I am looking for something to throw together for dinner. I recieved a copy from the publisher for my honest review.

I love this cookbook! Author Ally Lazare has created a whole compilation of delicious food created with our grocery budget in mind. The chapter on staples shows the reader how to make reasonably-priced chorizo, crumble, and bakon out of pressed tofu. Other "wow" recipes include Roasted Garlic Guacamole (heaven!), a simple balanced Pico de Gallo, a delicious White Garlic Dill Sauce, and a healthy Queso dip/sauce. Chapter 3 is dedicated to Tofu, Tempeh, and Soy. I have to spend more time with this chapter, but so far the Seasoned Breaded Tofu Cutlets with Linguini, Cajun-Spiced Tofu Steaks, and the Soy Curl Shawarma Wrap are most intriguing. Chapter 4 continues the protein options with Beans, Legumes, and Seeds. Chickpea Florentine Frittatas offer soy-free breakfast protein, as do sugar-free omega-rich Seedy Breakfast Cookies (so tasty!) There's a cream cheese made out of sunflower seeds, an interesting red lentil soup, White Bean Chili, Chickpea Cauliflower Burgers, and Lentil Meatballs with Mushroom Gravy I will love to try when the weather is cooler. Chapter 5: Fruits, Vegetables, Mushrooms, and More & Chapter 6: Grains: Quinoa, Millet, and More include some of the most creative recipes in the book. I'm intrigued by Cinnamon Orange French Toast with Quick Raspberry Coulis, Fresh Fruit Crepes with Dark Chocolate Sauce (yay for vegan crepes!), Fruit Explosion Muffins (oil-free), Sweet and Spicy Cauliflower, Roasted Veg Ratatouille on Creamy Polenta, Sweet Potato Crisp, Cauliflower Wings Two Ways, Turmeric Millet with Cranberries, Raisins, and Almonds, Mushroom and Green Pea Farro Risotto, Cinnamon Oatmeal Hemp Muffins, Rum Raisin Steel Cut Oatmeal, Mom's Tomato Rice. The last two chapters are 7: Snacks and Sides and 8: Desserts. Chapter 7 has lots of comfort classics like Creamy Coleslaw, Cheddar Jalapeno Corn Bread, Green Bean Casserole, Spinach and Bread Casserole, a couple versions of mashed potatoes, flavored cashews, etc. I LOVE her seasonings for Movie-Night Popcorn. The dessert chapter includes standard classics and fun new creations like Blueberry Hand Pies, the Canadian favorite Date Squares, Cranberry Orange, and Strawberry Rhubarb, Coffee Cakes. Each recipe is labeled: at the top of the page, one can see whether the recipes is gluten-free, nut-free, or soy-free. On the side of the page includes total size of product, prep time, cook time, and serving nutritional information. The "staples" chapter seems to include total nutritional information for the bulk of the recipe, and not for individual servings. This is not applicable in future chapters. Creative, cozy, frugal, and delicious!!! Thanks, Callisto, for the review copy!

In the couple weeks since I received a free review copy from the publisher, my family has enjoyed making one recipe from each chapter of this book, and we liked most of them. My young daughters especially enjoyed helping with the granola bars and trail mix cookies. However, I'm vegan and have read many vegan cookbooks, and I fail to see how this particular one is "budget friendly." The author's main argument for the title appears to be that you can save a lot of money by not buying expensive meat substitutes and making her tofu version of ground beef, etc. instead. That should be obvious. She also recommends using canned beans, which is inexplicable in a "budget" vegan cookbook. There are very few pictures, and the organization is the hardest to follow of any vegan cookbook I've ever looked at. Somehow recipes for muffins, soup, sandwiches, and salad all ended up immediately following each other, and we managed to make three similar cookie/granola recipes from three different chapters. I also eat gluten free, and the allergy labels were not as helpful as usual for me. Many recipes could have been labeled gluten free if she'd simply listed tamari sauce as an alternative to soy sauce. There are more examples, but that is such a common and simple substitution that it was frustrating to realize the gluten-free label was meaningless and I would need to skim the ingredients lists anyway. Also, this book is not WFPB (whole foods plant-based) compatible. I was able to tweak the few recipes I made when needed, but most in here I probably won't ever attempt.

"The Budget-Friendly Vegan Cookbook" is a vegan cookbook that focused on using cheap ingredients. For example, she used canola or vegetable oil in most of the recipes. Unfortunately, she didn't point out that canola, corn, soy, and some other ingredients are GMO's (which can be harmful to health) unless these ingredients are certified organic or Non-GMO Project Verified. Oddly, she suggested using store-bought versions of vegan "dairy" (butter, cheese, milk) even though this is more expensive than making your own. The author used soy (especially tofu) in practically every recipe: 103 out of 145 recipes used soy. A large number of recipes were labeled nut-free. She also used a lot of hot spices: jalapenos, red curry, red pepper, hot sauce, etc. Most of the recipes served 4 to 6 people and took around 20-60 minutes to make. Almost all of the ingredients in the recipes should be easy to get. She included 20 recipes for sauces and dressings, 20 recipes using tofu and other soy, 20 recipes using beans and seeds, 25 recipes using fruits, vegetables, mushrooms, and more, 25 recipes using quinoa, millet, and other grains, 20 recipes for snacks and sides, and 15 recipes for desserts. The recipes provided the preparation time, cooking time, how much is made, ingredients, instructions, cooking and substitution tips. She labeled if a recipe was gluten-free, soy free, or nut free. Each recipe included "per serving" information on calories, total fat, carbohydrates, fiber, protein, calcium, vitamin D, vitamin B12, iron, and zinc. There was one picture of a finished recipe for each section of recipes. I received a review copy of this book from the publisher.

The Budget-Friendly Vegan Cookbook is a recipe collection and cookbook for whole food plant based meals by Ally Lazare. Released 26th May 2020 by Callisto on their Rockridge Press imprint, it's 242 pages and available in paperback and ebook formats. It's worth noting that the ebook format has a handy interactive table of contents as well as interactive links. I've really become enamored of ebooks with interactive formats lately. For Kindle Unlimited subscribers, this book is currently included in the KU subscription library to borrow and read for free. The recipes are arranged thematically, an introduction with general directions for prep-work and pantry ingredients is followed by chapters for partial ingredients and staples, tofu tempeh and soy recipes, beans legumes and seeds, fruits vegetables mushrooms, grains, snacks and sides, and desserts. Each of the recipes includes an introductory description, ingredients listed in a bullet point sidebar (US measurements only, no metric equivalents), and step by step instructions. Recipes have special category notes in a header (nut free, gluten free, etc). Nutritional info includes calories, fat, carbs, fiber, protein, sodium and other micronutrients. Variations and alternatives are provided at the end of the recipes. There is a resource list, bibliography and related reading links, as well as a metric convesion table at the back of the book. Most of the ingredients should be available at any well stocked grocery store although some might need to be sourced at specialist (vegan) grocers. My main quibble with the book is that the recipes are mostly not photographed. There are some photos, and they're clear and attractive, but they only represent about 5% of the recipes included in the book. It is, however, a very well written book full of family friendly plant based foods many of which will also appeal to non-vegans. Four and a half stars. I've rounded up for the quality of the writing and the distinctly high quality of the recipes themselves (tasty!) and the mission of the book: high quality food with a budget friendly price tag. Good food shouldn't be ruinously expensive. Disclosure: I received an ARC at no cost from the author/publisher for review purposes.

I am so impressed and inspired by this book! I've loved cooking since I was a little kid and my family went vegan four years ago. These recipes are straight forward, utilize easily accessible ingredients, and they're economical. Wether you're fully vegan or veg curious this is a wonderful addition to anyone's cook book collection. I love the points she makes about nutrition and not only relying on convenience foods. This book has definitely inspired me to get out of my rut, making the same things regularly. Highly recommend, vegan or not!

I am not a vegan, but I thoroughly enjoyed this recipe book and felt that it could be adapted to add non-vegan ingredients, like cheese. The recipes could be used as stand -alone or to compliment other dishes. Four stars due to lack of photos as I need to have more visuals when I cook! But the photos that were included were excellent! This book was sent to me from the publisher , however, my opinions are my own.

Such a great cookbook to introduce more vegetables and plant based proteins to my family. Started with the spicy hummus but can’t want to try the sweet potato version. I love that there are so many vegan versions of foods I already eat. Hello, jalapeño cheddar cornbread and Potato Corn Chowder, I’m talking to you! I’m intrigued by the Lentil and Mushroom Sweet Potato Shepherd’s Pie- that’s next on my list.

When we received this book my daughter and I went through and picked some recipes to try and started cooking! Everything we have tried has been quick, easy and delicious! We especially loved the Spicy Ginger Tofu (that sauce is divine) and the chocolate cake! We will be working our way through this book for a long time to come! Blueberry hand pies are next! Yum!

I like the way the recipes are divided and grouped. I love the number of recipes. I wish they had included a key in the index that would show which recipes are GF, Nut-free, etc. Those are only labeled at the top of each recipe so you can't look in the index to find which ones would fit the bill. You have to flip through the book to find them.

First of all I am not vegan, but have been following Ally on Instagram for some time. I have been looking forward to this book mostly for some healthy options for desserts. Overall I was very happy with the items I made - two different types of muffins and the Curried Split Pea Soup was to die for. I am looking forward to exploring the recipes further for "meatless Monday" dinners. There are not many pictures but I don't think that took away from the content. Nutritional values are listed next to each recipe which I found helpful as someone who counts macros. I think this is a great book for someone new to cooking vegan or someone like myself who is exploring vegan options.

I really liked this cookbook. I am new to making vegan meals and found it refreshing that most recipes seem easy, are low cost, and use common ingredients. I am looking forward to trying many of them very soon. Thank you Callisto Publishing Club for allowing me to review this wonderful cookbook.

Low cost, high protein. Staples, Sauces and Dressings. Tofu, Tempeh, and Soy. Beans, Legumes, and Seeds. Fruits, Vegetables, Mushrooms, and More. Grains: Quinoa, Millet, and More. Snacks and Sides. Desserts. Measurement Conversions, are all covered. Easy, fast recipes. The Publisher sent me a copy for review

Great cook book! Recipes are not complicated and use easily obtainable ingredients. Love that each recipe has number of servings and nutritional info (For me being on WeightWatchers this makes it so easy to input the recipes and get a accurate Point count) The only slight downside of the book is there are not many pictures. I do like seeing pictures of finished recipes. Overall, great variety and easy to follow recipes! Would defiantly want to share this book with everyone who gives me a chance to praise it! :)

My mom just bought me this cookbook. I agree with other commenters that the recipes are not always the most healthy. However, my biggest complaint is that the cover image looks delicious, but isn't labeled and there doesn't seem to be a recipe that creates that dish.

This book has an amazing variety of vegan recipes. It includes lots of great tips to save you money, know variations you can make and improve techniques

Very easy and yummy recipes ! Thank you for the copy from the publishing company.

This book begins with advice on being vegan and the benefits for your health. There are some good instructions about including vitamins and supplements in your vegetable diet, as well as answering questions about getting enough protein. Meal planning is made easy with grocery shopping lists, kitchen supplies and tools, and how to buy items in bulk to save money. The recipes are divided into sections for "Staples, Sauces, and Dressings; Tofu, Tempeh, and Soy; Beans, Legumes, and Seeds; Fruits, Vegetables, Mushrooms; Grains, Quinoa, Millet; Snacks and Sides; and Desserts". This includes things like homemade vegan mayonnaise, tempeh BLT sandwiches, chickpea omelets, minestrone soup, vegetarian chili, barley burrito bowl, cinnamon orange french toast, and peanut butter chip cookies. Each recipe has information about whether or not the food is soy-free, gluten-free, or nut-free, as well at nutrition labels. There are excellent tips for storing your leftovers, as well as variations on the recipe to try out. The instructions are easy to follow and don't require any difficult techniques. There are gorgeous photos of the prepared food at the beginning of each chapter, but I wish there were more photos so that the reader could see what the food will look like before trying a recipe. Disclaimer: I received a copy of this book from the publisher in exchange for a free and honest review. All the opinions stated here are my own true thoughts, and are not influenced by anyone.

There are a lot of out of the box vegan recipes that I appreciated. Sometimes variations of the same thing can be so over done, it was nice to get a new variety in this book and at a budget! Being a vegan ain't always cheap; these recipes didn't call for outrageously priced or hard to find ingredients. It was truly stuff you could find at any grocery store. Recipes that I've tried and loved include: sweet and spicy cauliflower, coconut curry vegetable soup, quick green bean casserole, and sweet chili mango tofu. I could have used more pictures, but overall this is a great cookbook! I can't wait to try out more recipes!

I loved that each recipe has detailed nutrition facts including calories, fats, carbohydrates, fiber, protein, vitamins, and minerals. Lots of recipes with tofu, lentils, beans, and whole grains. The recipes also have dietary restriction tags like nut-free and soy-free. I received a complimentary copy of this book from Callisto Publishers and was under no obligation to post a review.

Recipes are mostly unoriginal, use too many ingredients, and use too much salt, sugar, and processed foods. Would not recommend.

I have food intolerances and the recipes that I have used have not aggravated me. Obviously am sure there will be one or two that will but great cook book. Can also exchange foods that I know are a no no

is ok , but not the best, I like books with pictures I am thinking of returning it because is has not even 1 picture only the cover page.

A wonderful cookbook. Simple, tasteful recipes and with ingredients that you most likely already have in your refrigerator and or pantry!!!! Love this book. Will be using it regularly!!

Wish more pics. But I love it

I honestly was excited to get this book, but I am disappointed overall. The recipes are nothing new, nothing you can't get online or in any of my other vegan books (that I currently own). There are less than a handful of pictures of the recipes. To not have more than a few pictures was a HUGE let down. I have made a few of the recipes and they were fine; I needed to tweak them to my taste, but a good baseline. It's a nice looking book and will add it to my collection, but more than likely it will head to Goodwill in a year when I sort through and donate anything I haven't opened and is taking up valuable cookbook space.

Love these recipes! The only complaint is the last one in the book- for strawberry rhubarb coffee cake is missing the temperature to bake it. I’m winging it at 400° and have my fingers crossed. Other than that, no other complaints.

Love this book. My roommate and I cook every night and so far our favorite is the sweet and spicy tofu. So delicious it tastes like Panda Express

I didn't like not having pictures of the food. I couldn't tell what the finished recipe was.

I cooked one recipe and will be doing many more. Dating a vegetarian (not vegan) so finding good recipes is challenging.

Finally a vegan cookbook that is basic and uses pantry staples! This book allows you to cook amazing vegan meals without breaking the bank purchasing obscure ingredients you will only use once. The beginning of the book gives you a list of basic vegan pantry staples and kitchen tools. Plus some budget tips to help save money in the kitchen. Most of these recipes can be made quickly. Great for both the new and experienced vegan. This book would also appeal to anyone who is not vegan and wants to build some vegan recipes into their diet. There are even labels for soy-free, nut-free and gluten-free on top of many of the recipes. The second chapter is full of kitchen staples and is very helpful. As someone who makes most of their own dressings and sauces this chapter is one of my favorites. I also like that there are chapters for specific protein sources. This is great if you have some protein on hand and. need a quick go to recipe. Overall, I really enjoyed this cookbook and look forward to making more recipes. it has quickly become my go to book when I am looking for something to throw together for dinner. I recieved a copy from the publisher for my honest review.

I love this cookbook! Author Ally Lazare has created a whole compilation of delicious food created with our grocery budget in mind. The chapter on staples shows the reader how to make reasonably-priced chorizo, crumble, and bakon out of pressed tofu. Other "wow" recipes include Roasted Garlic Guacamole (heaven!), a simple balanced Pico de Gallo, a delicious White Garlic Dill Sauce, and a healthy Queso dip/sauce. Chapter 3 is dedicated to Tofu, Tempeh, and Soy. I have to spend more time with this chapter, but so far the Seasoned Breaded Tofu Cutlets with Linguini, Cajun-Spiced Tofu Steaks, and the Soy Curl Shawarma Wrap are most intriguing. Chapter 4 continues the protein options with Beans, Legumes, and Seeds. Chickpea Florentine Frittatas offer soy-free breakfast protein, as do sugar-free omega-rich Seedy Breakfast Cookies (so tasty!) There's a cream cheese made out of sunflower seeds, an interesting red lentil soup, White Bean Chili, Chickpea Cauliflower Burgers, and Lentil Meatballs with Mushroom Gravy I will love to try when the weather is cooler. Chapter 5: Fruits, Vegetables, Mushrooms, and More & Chapter 6: Grains: Quinoa, Millet, and More include some of the most creative recipes in the book. I'm intrigued by Cinnamon Orange French Toast with Quick Raspberry Coulis, Fresh Fruit Crepes with Dark Chocolate Sauce (yay for vegan crepes!), Fruit Explosion Muffins (oil-free), Sweet and Spicy Cauliflower, Roasted Veg Ratatouille on Creamy Polenta, Sweet Potato Crisp, Cauliflower Wings Two Ways, Turmeric Millet with Cranberries, Raisins, and Almonds, Mushroom and Green Pea Farro Risotto, Cinnamon Oatmeal Hemp Muffins, Rum Raisin Steel Cut Oatmeal, Mom's Tomato Rice. The last two chapters are 7: Snacks and Sides and 8: Desserts. Chapter 7 has lots of comfort classics like Creamy Coleslaw, Cheddar Jalapeno Corn Bread, Green Bean Casserole, Spinach and Bread Casserole, a couple versions of mashed potatoes, flavored cashews, etc. I LOVE her seasonings for Movie-Night Popcorn. The dessert chapter includes standard classics and fun new creations like Blueberry Hand Pies, the Canadian favorite Date Squares, Cranberry Orange, and Strawberry Rhubarb, Coffee Cakes. Each recipe is labeled: at the top of the page, one can see whether the recipes is gluten-free, nut-free, or soy-free. On the side of the page includes total size of product, prep time, cook time, and serving nutritional information. The "staples" chapter seems to include total nutritional information for the bulk of the recipe, and not for individual servings. This is not applicable in future chapters. Creative, cozy, frugal, and delicious!!! Thanks, Callisto, for the review copy!

In the couple weeks since I received a free review copy from the publisher, my family has enjoyed making one recipe from each chapter of this book, and we liked most of them. My young daughters especially enjoyed helping with the granola bars and trail mix cookies. However, I'm vegan and have read many vegan cookbooks, and I fail to see how this particular one is "budget friendly." The author's main argument for the title appears to be that you can save a lot of money by not buying expensive meat substitutes and making her tofu version of ground beef, etc. instead. That should be obvious. She also recommends using canned beans, which is inexplicable in a "budget" vegan cookbook. There are very few pictures, and the organization is the hardest to follow of any vegan cookbook I've ever looked at. Somehow recipes for muffins, soup, sandwiches, and salad all ended up immediately following each other, and we managed to make three similar cookie/granola recipes from three different chapters. I also eat gluten free, and the allergy labels were not as helpful as usual for me. Many recipes could have been labeled gluten free if she'd simply listed tamari sauce as an alternative to soy sauce. There are more examples, but that is such a common and simple substitution that it was frustrating to realize the gluten-free label was meaningless and I would need to skim the ingredients lists anyway. Also, this book is not WFPB (whole foods plant-based) compatible. I was able to tweak the few recipes I made when needed, but most in here I probably won't ever attempt.

"The Budget-Friendly Vegan Cookbook" is a vegan cookbook that focused on using cheap ingredients. For example, she used canola or vegetable oil in most of the recipes. Unfortunately, she didn't point out that canola, corn, soy, and some other ingredients are GMO's (which can be harmful to health) unless these ingredients are certified organic or Non-GMO Project Verified. Oddly, she suggested using store-bought versions of vegan "dairy" (butter, cheese, milk) even though this is more expensive than making your own. The author used soy (especially tofu) in practically every recipe: 103 out of 145 recipes used soy. A large number of recipes were labeled nut-free. She also used a lot of hot spices: jalapenos, red curry, red pepper, hot sauce, etc. Most of the recipes served 4 to 6 people and took around 20-60 minutes to make. Almost all of the ingredients in the recipes should be easy to get. She included 20 recipes for sauces and dressings, 20 recipes using tofu and other soy, 20 recipes using beans and seeds, 25 recipes using fruits, vegetables, mushrooms, and more, 25 recipes using quinoa, millet, and other grains, 20 recipes for snacks and sides, and 15 recipes for desserts. The recipes provided the preparation time, cooking time, how much is made, ingredients, instructions, cooking and substitution tips. She labeled if a recipe was gluten-free, soy free, or nut free. Each recipe included "per serving" information on calories, total fat, carbohydrates, fiber, protein, calcium, vitamin D, vitamin B12, iron, and zinc. There was one picture of a finished recipe for each section of recipes. I received a review copy of this book from the publisher.

The Budget-Friendly Vegan Cookbook is a recipe collection and cookbook for whole food plant based meals by Ally Lazare. Released 26th May 2020 by Callisto on their Rockridge Press imprint, it's 242 pages and available in paperback and ebook formats. It's worth noting that the ebook format has a handy interactive table of contents as well as interactive links. I've really become enamored of ebooks with interactive formats lately. For Kindle Unlimited subscribers, this book is currently included in the KU subscription library to borrow and read for free. The recipes are arranged thematically, an introduction with general directions for prep-work and pantry ingredients is followed by chapters for partial ingredients and staples, tofu tempeh and soy recipes, beans legumes and seeds, fruits vegetables mushrooms, grains, snacks and sides, and desserts. Each of the recipes includes an introductory description, ingredients listed in a bullet point sidebar (US measurements only, no metric equivalents), and step by step instructions. Recipes have special category notes in a header (nut free, gluten free, etc). Nutritional info includes calories, fat, carbs, fiber, protein, sodium and other micronutrients. Variations and alternatives are provided at the end of the recipes. There is a resource list, bibliography and related reading links, as well as a metric convesion table at the back of the book. Most of the ingredients should be available at any well stocked grocery store although some might need to be sourced at specialist (vegan) grocers. My main quibble with the book is that the recipes are mostly not photographed. There are some photos, and they're clear and attractive, but they only represent about 5% of the recipes included in the book. It is, however, a very well written book full of family friendly plant based foods many of which will also appeal to non-vegans. Four and a half stars. I've rounded up for the quality of the writing and the distinctly high quality of the recipes themselves (tasty!) and the mission of the book: high quality food with a budget friendly price tag. Good food shouldn't be ruinously expensive. Disclosure: I received an ARC at no cost from the author/publisher for review purposes.

As a foodie, cookbooks are much like my candy jar. I love to try new flavorful dishes and explore new ideas. For this reason, many recent vegan cookbooks have raised a yawn from me. Either they’re regurgitating already extremely well-explored territory or the recipes lack flavor because the author didn’t experiment with herbs or spices. So, I’m always a little skeptical when I open a new vegan cookbook. But, The Budget-Friendly Vegan Cookbook? Wow! The first thing that struck me as I was paging through and reading the recipes was how many of these recipes were fresh. The next was how flavorful they were with the author definitely not afraid to use spices to create flavorful dishes. I kept noting how many of these recipes I wanted to try. A Curried Potato, Cauliflower and Pea Burrito? Yes, please. It’s all the flavor of a samosa (+ cauliflower) in a more healthy tortilla. And though I’ve never tried soy curls, I am all over the Soy Curl Shawarma Wrap. Ally Lazare covers the bases from creating tempting sauces to fruit-filled muffins and yummy desserts, all within a budget as well as low-calorie. While some might be disappointed that every recipe doesn’t have a picture, as I’ve said before, I’m certain that this allows the publisher to keep their cookbooks budget friendly. Seriously. Have you seen the prices of glossy cookbooks? You’d spend all your grocery money just purchasing one! 😉 The pictures that are included are tantalizing though. The picture of the Blueberry Hand Pie makes me salivate. I highly recommend The Budget-Friendly Vegan Cookbook for anyone seeking fresh and wallet-friendly recipes! The good news for those of you with Kindle U, The Budget-Friendly Vegan Cookbook is free. Click here to view now. I received an ARC in exchange for an honest review.

While this book in parts appears to be meant for people who are moving from an omnivorous diet to a vegan one, the book is full of practical tips on budget-friendly vegan cooking and delicious-sounding recipes. In the introductory section, the author makes a firm statement about avoiding buying processed meat analogs and actually suggests making your own, which allows them to be more budget friendly and healthier. She does give recipes for some homemade versions of these in the first recipe chapter, like vegan chorizo. The first chapter before the recipes is all about how to cook vegan on a budget. She goes over general concepts and things to consider as well as ingredients and pantry staples. The recipe chapters are divided by protein or main ingredient. Some recipes are standard vegan ones, but others are imaginative, like BBQ Tempeh and Caramelized Onion Tavern Burgers and Chopped Chickpea Taco Salad. The writing is clear and on point. The directions are easy to follow. Often in the headnotes of the recipes, the author suggests other recipes within the cookbook that go with the current one you're reading, either as a side or a condiment. I always love cookbooks that have those kinds of suggestions. After all, if you're going to make a certain sauce or accompaniment, you might want to know what to do with the leftovers. All in all, I found this to be a fun collection of vegan recipes with a lot of commentary from the author in both the introduction and the recipes that will help your success with the recipes and your budget. I received a free copy of this book, but that did not affect my review.

This book has a variety of recipes and some of them sound great. I really appreciate that it gives nutritional information for each recipe. That said, the author recommends a lot of unhealthy ingredients. If you're vegan just for the animals, this isn't likely to be a problem. Those who prefer to eat whole foods and avoid GMOs aren't as likely to get a lot out of this cookbook. The author recommends processed vegan foods like vegan cheese, margarine and sour cream instead of offering recipes because she says they're a lot of trouble and you can find them in stores. I can't find them near me and don't want to buy most of them because they're highly processed and have genetically modified ingredients. She also recommends lots of other GMO foods like canola oil, tofu and soy curls without ever cautioning readers to seek out the organic versions of these (organic tofu is not much more expensive) or seek out healthier versions like olive oil to avoid high doses of pesticides and genetically engineered ingredients. I cook very frugally and feed 7 people mostly organic for around $100 a week. I would spend a lot more using this cookbook than the from-scratch recipes I use and the ways I stretch our food dollar like cooking dried beans, gardening, foraging and other ways we eat very well on a budget. This book uses mostly affordable ingredients but doesn't go very far on the budget or health scale. Also, as other readers have mentioned, there are very few photos. There are lots of recipes that do look nice and I especially appreciate the recipes for staples like vegan mayo. I have not tried any of the recipes yet and am not sure if I will or if I'll pass the book on to our local free library. I will update my review if I try any of the recipes. Review copy provided by the publisher.

I was given an opportunity via the publisher to read The Budget-Friendly Vegan Cookbook: Healthy Meals for a Plant-Based Diet. I voluntarily chose to read this cookbook and my opinion is freely given. Following the vegan lifestyle can be very expensive, so I was definitely interested to learn some cost conscious recipes. In the introduction, the author goes through low cost proteins, nutrient-rich ingredients, shopping lists, pantry staples, and kitchen tools. The recipe are sectioned in a logical fashion and I found it to be refreshing to have the sauces and dressings up front, instead of partitioned in the back of the cookbook. Listed below are the different sections and some of the stand out dishes. Staples, Sauces, and Dressings: Meaty Tofu Crumble; Pico de Gallo; Vegan Cheddar Cheese Sauce; Teriyaki Sauce Tofu, Tempeh, and Soy: Tofu Huevos Rancheros; Tempeh BLT; Crispy Buffalo Tofu Wrap; Spicy Ginger Tofu Beans, Legumes, and Seeds: Mixed Bean Salad; Three Bean Minestrone Soup; Lentil Meatballs with Mushroom Gravy; Black Bean Burgers Fruits, Vegetables, Mushrooms, and More: Blueberry Pancakes; Potato Corn Chowder; Mushroom Teriyaki with Broccoli Grains: Quinoa, Millet, and More: Smoky Sweet Quinoa and Peppers; Vegetable Barley Soup; Barley Burrito Bowl; Kitchen Sink Buckwheat Ramen Snacks and Sides: Red Potato Salad; Ranch-Flavored Roasted Cashews; Trail Mix Cookies Desserts: Banana Bread; Blueberry Hand Pies; Crazy Chocolate Cake Each recipe lists the dietary restrictions, like gluten-free, dairy-free, and nut-free. The author goes on to list certain nutritional facts for each dish, like Vitamin D, Vitamin B-12, Protein, Fiber, and Calcium. There are not enough photos, which is definitely a drawback for me. Additionally, many of the recipes contain soy, which does not give a lot of variety to the diet. Some of the recipes were quite successful, especially in the Grains and the Fruits, Vegetables, Mushrooms and More sections. Overall, The Budget-Friendly Vegan Cookbook: Healthy Meals for a Plant-Based Diet is a good cookbook, but there is nothing that really sets it apart.

Ok, the cover caught my eye because hello looks like bruschetta with a twist....so hello. I’m into vegan foods basically because they reduce our environmental impact but have some really great dishes. I really enjoyed the recipes and look forward to making some. What did I like? I don’t think you can have enough vegan recipes on hand since their highly enjoyable and great for meatless Monday. Budget friendly book with a great recipe database and a supply list to help you create nice vegan meals. Would I buy or recommend? I love vegan meals so I would definitely grab a copy. I love meatless Monday, and you should want to reduce your environmental impact no matter who you are. The recipes are straight forward but very few of them have pictures which lower the want for the book. Thoughts for the author? More pictures of the recipes would be great...just saying. I received a copy to read and give an honest opinion. While I’m drawn by the vegan recipes I want to be wowed by pictures.

As I continued to use this cookbook, I had to update my review. I’m enjoying this cook book. I feel the target of this book is certainly vegan and budget friendly. I really like the informational sections in addition to the recipes. Though I would like more pictures as people are saying, I am enjoying the nutritional information, serving sizes, and other info. This book is well researched and assembled. My favorite recipe so far has been the mushroom gravy (pic attached) which we put on biscuits and the ratatouille (pic attached) was SERIOUSLY amazing. Creamy polenta and the tofu ‘crab’ pita pockets (pic attached) are very good also!

For many of us, trying out or pursuing a vegan lifestyle is very difficult because it's so darn EXPENSIVE! After receiving my review copy, several recipes caught my eye immediately AND I had the ingredients for them! More illustrations would be nice, but the ones included are beautiful. The recipes appear tantalizing and I can't wait to get started testing them out. While currently an omnivore, I have been considering experimenting with a vegan lifestyle. I'm happy to find this cookbook that may help me do so, within my budget.

This is a very enjoyable cookbook for everyone that is plant based vegan. I love that the author does not waste pages with photos. The receipes are sensible and most ingredients can easily be located at your local stores. The organization is excellent and arranged by subject such as grains, desserts, side dishes , etc. I enjoyed adding many receipes to my vegan eating . Thank you to the publisher and to Net Galley for the opportunity. My review opinion is my own. I have been vegan for many years and enjoyed adding some new receipes here to my regular kitchen . This would also be a good training tool for those who are starting to go plant based . Everyone of all ages will enjoy these outstanding receipes.

I Received a copy of this book from the publisher in exchange for a fair and honest review Not my cup of tea. I live in a rural area and sometimes doing the vegan thing is harder than anything. It's certainly a healthy book, but it just wasn't right for me.