Best Vegetarian Cookbooks for 2022: Delicious Meatless Recipes to Start the New Year

Best Vegetarian Cookbooks for 2022: Delicious Meatless Recipes to Start the New Year


Whether you’re climate conscious or just a great animal friend, we’ve all become a lot more curious about vegetables in recent years.

Adopting a vegetarian diet has quickly become a way to be kind to the planet. A comprehensive study in 2018 said avoiding meat and diary is the single most important way to reduce your carbon footprint. But doing the right thing for Mother Earth doesn’t necessarily mean you have to bite into a carrot and sit sadly dreaming of a quarter pound.

The rise of vegetarian and vegan diets means that a large number of cookbooks have been published in recent years to meet the growing trend. Whether you’re eco-conscious, looking for a health boost, or just wanting to mix up your weekly meal repertoire, there are a variety of vegetarian cookbooks on sale – here’s our guide to some of the best.

One Pot, Pan, Planet by Anna Jones


Anna Jones has been the go-to name in vegetarian cooking for a few years now, and for good reason: her recipes are healthy, simple to make, inexpensive, and most importantly, delicious. His latest book is the best yet.

The dishes are still a dream (their lemon, tomato, and dhal cardamom enlivened my endless Sunday night), but this is also a guide to rethinking the way you cook. In an accessible and non-obtrusive way, Jones explains how to save energy (yours and the planet’s), how to reduce food waste, how to shop more sustainably and, the most important question for vegetarians, how to make sure that you are consuming enough protein.

The combination of recipes that will become weekly items and the generous practical information means that it is sure to become the vegetarian Bible in many households.

Asian Green by Ching-He Huang

Ching-He Huang

Just looking at the beautiful and vibrant cover of Ching-He Huang’s new cookbook makes me feel radiant and satisfied. Good job the recipes do the same. In the book’s introduction, she says that she lives by the Chinese maxim ‘food is medicine’, a belief reinforced by the fact that her husband’s lifelong asthma and eczema apparently disappeared three months after he started. a plant-based diet in 2017.

This set of plant-based recipes that feel as nutritious as they are enjoyable to eat. There is also a great balance of purely vegetarian recipes alongside those that use tofu, tempeh, seitan, or other plant proteins. Each recipe has a useful guide for preparation time and cooking time, as well as information on the kcal, carbohydrate, protein and fat content of each dish.

The ‘fast and furious’ section offers recipes you can quickly bring to the table, while the ‘warm and comforting’ section contains gems like Thai-style roasted sweet chili sprouts with creamy coconut noodles (I’m obsessed). On the back you’ll find additional tips from Ching, including a guide to buying the perfect wok.

James Strawbridge’s Complete Vegetable Cookbook

James Strawbridge

The name doesn’t lie – James Strawbridge’s Complete Vegetable Cookbook is really about using the whole vegetable, so nothing goes to waste.

Divided into sections for spring, summer, fall, and winter, each has a guide to the vegetables that are in season at that time of year. For each one, you will learn how to grow it, how to prepare it, how to cook it, and how long you can keep it. In keeping with the spirit of zero waste, there is also a guide for each edible part of each vegetable. This conjures up some inspired recipes, like miso roasted broccoli stalks with foil rice.

On the back you’ll find a guide to the different ways to cook vegetables, as well as handy recipes for fermenting, pickling, and making chutneys. For anyone who wants to know a little better about vegetables, this book is essential. Warning: it made me desperately dream of having my own garden.

Ottolenghi Test Kitchen: Shelf Love by Noor Murad and Yotam Ottolenghi


Granted, not all of the recipes in this book are vegetarian, but, like Ottolenghi’s previous cookbooks, veggies reign supreme in this cookbook. It will be a well-accepted addition to any vegetarian kitchen, particularly with its handy drop-down index on how to make the best use of a weekly vegetable box.

The first in a proposed series of books by Ottolenghi Test Kitchen, it’s about raiding your shelves and turning your closet staples into delicious meals. Each recipe page leaves space for your own notes, encouraging you to play and modify as you like. And meat and fish recipes have notes on how to turn them into veggies: Hot baked orzo puttanesca, for example, works just as well with anchovies and tuna swapped for artichoke hearts. Like many of the vegetarian cookbooks on offer, here’s a topic: How to reduce waste and make your kitchen reach its full potential.

Rosa’s Thai Cafe: The Vegetarian Cookbook

Saiphin moore

A dream come true for anyone who orders Rosa’s Drunk Noodles on Deliveroo as if their life depended on it – the secrets are all here. This vegetarian continuation of Rosa’s Thai Cafe’s original cookbook has all of their menu classics and more.

The joy of this book is how quick and easy many of the recipes are to make. All you really need is a mortar and a large wok, and there are some helpful pages out front that suggest what spices and sauces you should stock up on. Easy to follow and beautifully photographed, it will take fans of Asian cuisine beyond Pad Thai and beyond with stir fries, curries, small bites, and soups. I’m over the moon that I can now make my own Tom Yum noodle soup with tofu by the tub load.

Tarkari by Rohit Ghai

Rohit ghai

Don’t be fooled by this book by Michelin-starred chef Rohit Ghai, the man behind the menus at Jamavar, Gymkhana and Hoppers, who now runs his own establishment, Kutir in Chelsea. It looks very fancy, but the recipes are pretty straightforward.

Tarkari, Ghai explains, is a Bengali word used to refer to any vegetable dish. You’ll find more than 80 here, from curries to daals, flatbreads, and buttery naans. My heart was immediately drawn to the recipe for Jaipuri Bhindi, Okra Fritters, but the book is full of surprising and satisfying flavor combinations like coconut chutney or mushroom truffle khichadi.

Eating for People, Pleasure and the Planet by Tom Hunt

Tom hunt

Anyone interested in getting acquainted with local produce will greatly benefit from this book by eco-chef Tom Hunt. Part manifesto, part cookbook, Hunt encourages us to meet our local farmers and question how sustainable the food in our kitchens really is. He too, according to the title, wants us to still find a lot of pleasure in what we cook and eat.

Hunt is an award-winning chef, his Bristol restaurant Poco previously won Best Ethical Restaurant at the Observer Food Monthly Awards, and the recipes here definitely lean more towards fine dining. I would certainly order walnut frangipane and apple berry galette khorasan at your restaurant, but I don’t feel so well equipped to make it myself. For the more confident cook, however, this is proof that humble veggies can be served in lofty ways.

East of Meera Sodha

Meera Sodha

I recommend this cookbook to everyone I know, vegetarian or not. Not only did he teach me a foolproof recipe for making the perfect fluffy basmati rice, but it’s a much-loved staple in my kitchen.

Like Anna Jones, Meera Sodha has the knack of writing delicious and hot recipes that are relatively easy to cook. All of his books are brilliant, but East, his vegan and vegetarian edition, is my pick of the bunch. Their Thai green curry with eggplant, zucchini and snow peas is one of the most peppered pages in the book, thanks to the number of times I’ve been back, but I always find new dishes that I want to cook. within these pages. I particularly love their seasonal pilau dishes – the spring pilau with asparagus, fennel, and peas has to be my favorite.

Rukmini Iyer’s green roasting tin

Rukmini Iyer

Rukmini Iyer’s roasting tin cookbooks have started a revolution. Cooking is not only primarily about putting a few chunks in the oven, it also dramatically reduces washing. The dream.

Their green edition is half vegetarian recipes and half vegan recipes, with each section divided into fast, medium and slow cook times. There’s also a final section that recommends recipe combinations, which is very helpful (as good as the recipes are, some of them don’t add up to a full meal). If you’re looking for some simple stress-free dining ideas, Iyer’s the book is a must. The flavor combinations are clever too – the leek orzotto with asparagus, hazelnuts, and arugula is divine.

Our group pick is One Pot, Pan, Planet by Anna Jones. Vegetarian or not, it deserves its place on kitchen shelves everywhere, offering wonderful recipes and loads of helpful guidance on how to make your kitchen a little more mindful.


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