1,000 Vegan Recipes – “Deliciously Massive”


So what do 1000 vegan recipes look like? Something like this …

1000 vegan recipes

Trust me, this hard-backed baby is thick. I thought there were two books in the package. Now, whenever Robin Robertson, author of 1,000 Vegan Recipes, is asked “What does a vegan eat?” she won’t need to say a word. She can just haul out with this massive cookbook and lay it on them. I must admit, when I thought of the idea of this many recipes in one book, I was a bit overwhelmed. I have had jam-packed cookbooks sit on my shelves for years merely because it is just too much work to sift through them. But 1,000 Vegan Recipes is beautifully organized, and filled with simple, yet flavorful recipes. It really is that cookbook you open up when you don’t know what to make and you don’t want to have to head to the store to pick anything up. Just thumbing through, I found dozens of recipes that used only ingredients I regularly stock. I would give you a list of sample recipes, but there are simply too many to give you an accurate overview. Entrees, appetizers, sauces, soups, desserts … dozens upon dozens of recipes for every category. Instead, I will give a quick review of the three recipes I trialed within 24 hours of receiving this book.  It was lunch time when the book arrived, otherwise known as big-massive salad time, and I was craving something new for our salad dressing. I went for the Creamy Artichoke Dressing and didn’t regret it.

creamy dairy-free artichoke dressing

I won’t give away the secret, but this amazingly dairy-free dressing took no more than two minutes and a blender to create and it didn’t contain any mayo (vegan or otherwise) or dairy alternatives! Yet, it turned out so rich and creamy. Upon refrigeration it thickens even more, so you can thin it a bit for a lighter dressing. Of course, after lunch I was craving something sweet, and the Agave-Glazed Pecans recipe looked too, too easy. But, I turned them into Maple-Glazed Pecans (an option Robin gave in the cookbook), and used a heavy hand with the vanilla.

maple glazed pecans

I was surprised by how gooey they turned out, but that was a benefit in my book. They were delicious! Though next time I mights spice them up even more. As long as I was cooking up the pecans, I thought, “Why not try the walnut recipe too?” The savory Five-Spiced Walnuts tasted like hot buttered popcorn (with a fragrant kick) right out of the oven!  This easy recipe is going to the top of my repeat list.


Of course, there are many more substantial recipes in this book, but I barely got past skimming the first few chapters before I was compelled to head to the kitchen.

This is a third party review by Alisa Fleming, author of Go Dairy Free: The Guide & Cookbook1,000 Vegan Recipes is available to purchase on Amazon.


About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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