This is a beautifully crafted book, with fabulous photography, a witty writing style, and diverse information for the cook who is as hungry for learning as they are for new and provocative recipes to keep life interesting. The photography itself is tantalizing, and incentive for getting your apron on (or at least getting a snack to quell the hunger pains).

The book is organized in three parts: mastering the cuisine, the building blocks, and the recipes. I personally appreciate the first two sections most, as they are educational and - in my opinion - are the key to creating an interesting meal every night. The recipes are a bit daunting with the ingredient lists, many of which aren’t easy to find on Cape Cod where I live. The first I tried required considerable time and countertop real estate for me to put together, which may just point to my inferior kitchen skills, but should be noted. Yes, it was delicious, but only fed me for two days eating alone - not necessarily geared toward making ahead and living on for the next week, so be prepared to double recipes. My favorite recipes are actually the Flavor Boosters, as these are the fairly straightforward recipes I can make once and add to the simplest meals (ie a bowl of grains). It’s all good though, as I’m seeing the usefulness of obtaining a spice box (pulling eight different spice jars out of the cabinet one by one gets mind-boggling), and learning how to incorporate condiments and Flavor Boosters to ramp up an average meal. My favorite part is simply reading the book though, as Nisha has incorporated so many different elements in one big book, I am sure I will turn to this repeatedly in the future.

One caveat though, especially for those like myself who eat vegan principally to fill our bodies with the cleanest food possible: there are a number of ingredients and products utilized herein that I really don’t want in my diet. Sugar is a common ingredient as it’s a significant flavor enhancer, and most of the products mentioned are not organic and include ingredients I tend to avoid. It was only after I purchased the recommended pomegranate vinegar that I noticed pomegranate was the third ingredient (following water and sugar), and included artificial additives as well. That was my mistake, but a stark reminder than not all “vegan” is healthy. Fortunately, I was able to find a single-ingredient organic pomegranate vinegar online, as I think this will be a key ingredient in my kitchen. She also includes beyond meat in a few recipes, which I wouldn’t touch now with a ten-foot pole (research this deeply). But I understand we all eat vegan for different reasons, and these things won’t be issues for many people. They are easy enough to work around.

In summary, it’s a great purchase and I recommend buying it if you’re interested in expanding your prowess in the kitchen - or enticing carnivores to eat compelling vegan food that will blow their socks off. And who doesn’t like doing that?

I am a very good home cook. I typically look at recipes online and use them as a "jumping off point" and flavor them how I think would be best, etc. I haven't purchased a cookbook in almost 15 years because of the plethora of free recipes online. I chose to purchase Nisha's cookbook because I knew, with her exceptional attention to detail and the tips and tricks she gives in every YouTube video as RainbowPlantLife, that this book would make me an even better cook. I was not wrong! This book goes into so much detail about ingredients, cooking methods, and her thought processes behind so much - it's just a delight to actually READ the cookbook, let alone cook out of it. I particularly enjoyed the "Ode to ... (Tofu, etc.)" sections in the book. And let's not forget the photography in the book is incredibly beautiful. It's almost a coffee table art book IMO. :)

Yes, the book is BIG. Yes, it is VEGAN. Yes, it has FLAVOR - to the Nth degree, I might say! I just received the book on Tuesday, Sept. 3 (I pre-ordered a copy) - today is September 8 and I have already made 2 recipes out of it. Even my husband commented that this was a first - that I cooked 2 recipes out of a cookbook so soon after obtaining it. He's right, of course, but that's a nod to Nisha's incredible recipes. I think you will thoroughly enjoy this book; however, keep in mind that it is BIG. It's sizable and heavy. I had to clear a special spot in my kitchen today when I was making one of the recipes. That being said, I will probably purchase it in a digital version from Apple Books because I enjoy it so much and, frankly, it's easier to use an iPad with a proper iPad cookbook stand than this book. As I mentioned above, it's a beautiful book, so I'll keep it on my coffee table and use the digital version in the kitchen.

For those of you that are not "good" cooks to begin with, this book is chock full of tips tricks and explicit details for the recipes. You can't go wrong with it.

For those of you that already commented that it's not how you would cook for a family - I don't know your family, but mine will enjoy nearly all of the recipes in it. It's all a matter of perspective and how one enjoys cooking. Some of there recipes are definitely not 30 minute meals...

I have a ton of vegan cookbooks and am picky about adding more to my collection. However, when this book came out for preorder back in March, I ordered it right away. I absolutely loved Nisha Vora's first cookbook, and her recipes on her blog and on YouTube are always incredible, so I couldn't wait to get this book. I waited to post my review until I could try some of the recipes. It's been a delight trying so many new flavors in this book over the last few weeks! I can tell this is a book I'll come back to again and again trying new combinations and techniques. The photography is beautiful and puts my attached photos to shame!

Something I really like about it is the "big-flavor meals" notes in Part 2 suggesting how to use condiments, proteins, and veggies together to make full meals. I can follow a recipe no problem, but am not the best at putting components together on my own. I'm confident that this book will change that though! I also like that it offers so much flexibility so you make adjustments based on your tastes and what ingredients you have.

Although some of the recipes are more involved, Nisha includes "make ahead" notes to help with meal prep so the recipes can come together faster on a weeknight. Some of the recipes might use ingredients that are unfamiliar or trickier to find, but the "ingredient notes" often suggest substitutes you can make. To me, new ingredients means I'm exploring new flavors, and I appreciate ideas to get out of my comfort zone in the kitchen.

Thank you Nisha for creating my favorite new cookbook!

Photos:

1. Swiss Chard & Carrot Slaw with Crispy Bread Crumbs - I have a lot of swiss chard in my garden, but was put off by its bitter flavor. Not a problem in this salad! The dressing is 10/10 amazing, and I love all the texture variation in the salad. I forgot to add nectarines I bought for this serving, but it was great even without them.

2. Mushroom Carnitas Tacos - I don't usually like mushrooms but this was delicious, plus it was fun and easy to make! I shredded the mushrooms a day in advance, and they came together in under 40 minutes with most of the time inactive. I love how crispy and chewy the mushroom carnitas turned out.

3. Scrambled Chickpeas with Chile Yogurt Sauce - I never would have thought to make a chickpea scramble instead of a tofu scramble, so had to try it. The flavor is so good and it was quite filling! I really liked the cooling contrast with the yogurt sauce and the burst of spice in the oil. I didn't have ingredients on hand to make the side salad and za'atar pita bread, but it's on my list for next time.

4. Macerated Berries with Basil and Mint - My photo doesn't do this one justice, it was so colorful and beautiful in person! This should be at every summer picnic or gathering. Use a good quality balsamic.

5. Chocolate-Covered Dates with Pistachio Butter - I never buy pistachios, but I'm so glad I made the pistachio butter for these. It's addictive! I love having some with apple slices, but it really shines in this dessert. The flavor combination is

6. Pomegranate-Glazed Tofu and Farro Salad with Garlicky Spiced Oil - I brought the farro salad to a lunch get together, and it was a big hit! I didn't use all the herbs called for (didn't realize I ran out) but loved it regardless. I made the pomegranate-glazed tofu using the freezer tofu method, and was shocked at how much it helped the tofu get crispy and chewy. The vinaigrette is bursting with flavor from the molasses and the sumac.

This is now my favorite cookbook! Every recipe is 1) completely delicious, 2) made-from-scratch nutritious, and 3) completely idiot-proof. Nisha Vora fills the pages with information that not only helps make her recipes successful, it makes one a better cook in general. I’ve learned so much! Ms. Vora also balances her recipes well, to ensure that vegan cooks eat complete and healthy meals that meet all their dietary needs. Plus, she has so many interesting serving suggestions, cross-referencing recipes throughout the book!

Note #1: DO NOT GET THE SPIRAL-BOUND VERSION. It falls apart immediately, because this is a BIG AND HEAVY book. Half my pages have torn out and the covers are missing, so I am reinvesting in a hardcover version.

Note #2: it is absolutely worth checking out Ms. Vora’s website, Rainbow Plant Life, for additional recipes. What is in the cookbook is NOT on the website, and vice-versa; rather, book and website complement each other.

Big Vegan Flavor is hands-down the best thing that has happened to my kitchen. Aptly named, every recipe that Nisha creates is bursting with combinations of unique flavors, a level to which I have never experienced before. This book is so much more than a cookbook. While there are incredible and unique recipes that are bursting with flavor and texture, this book also acts as a master-class for any home cook wanting to level up their game in the kitchen (significantly level up). Nisha has used her attention to detail and exceptional intellect to learn and master the ins and outs of cooking, and has passed along her learning experiences to the readers of Big Vegan Flavor. Throw out any preconceived notions of boring and bland vegan food composed of rice, beans, and plain tofu. The recipes in this book would wow any meat-eater, tried and tested. I will say as a vegan of over 15 years, and an avid home-cook, this book absolutely filled a need in the vegan community. There are plenty of quick and easy cookbooks with ingredients you can find at your local grocery store. But those books to not contain the level of flavor and complexity that Nisha has cultivated in this book. You will need (for some recipes, not all) non-traditional ingredients from either online or your local Asian or Indian grocery stores (think: curry leaves, gochujang, galangal, etc). This is not a burden or an inconvenience but rather an opportunity to learn about and experience new flavors, and each of these “speciality” items are without a doubt worth the flavor pay off, and typically can be stocked in the pantry for another dish. Some recipes are simple, quick, and (always) flavorful, while others require more prep work and have multiple steps. If you love to cook, these next-level recipes will be a labor of love and enjoyment. Each extra minute and step will be exhibited in the final dish blowing you away. Again, Nisha’s recipes are a different caliber, and will wow you (there is nothing bland in this book, and all good things take time!). Nisha teaches you how to obtain a perfectly balanced meal through various sources of umami, acid, salty, and sweet, as well as what to do to get the most flavor out of your ingredients. This book is a must-read for anyone, not just vegans. You will learn a great deal about how to become a better home cook, while also benefiting from a number of incredibly flavorful recipes. I personally love the 'components' sections of the book, in which Nisha provides recipes for sauces, condiments, protein sources, grains, etc, and gives you the tools to take these components to not only create a well-balanced flavorful meal, but also to meal-prep for the week. I have been a Nisha fan for years, frequenting the Rainbow Plant Life blog, and youtube, and was long-awaiting the release of this book and it did not disappoint. Do yourself a favor and not only buy this book but buy 2 and give one to a friend who loves to cook, they will thank you. 

P. S. The photography is absolutely stunning, and photos were taken by Nisha herself (what can’t she do?!)

We LOVE this chef. We cannot say enough good things about her recipes. We have almost made one every night for 4 years. She really gives you authentic ideas from around the world (particularly Thai and Indian).

I’ve had this book for 10 weeks and admittedly I’ve only cooked 5 or so recipes: crispy tofu, chili crisp, fermented cashew cheese, best grilled-cheese ever, and mushroom bacon. Maybe a few others. First, the good news: this book is based on science, which means you will learn invaluable tips like how if you first freeze and then thaw tofu, you will get SO much more water out of it prior to cooking. The first several chapters are a wealth of knowledge. This is the most beautiful cookbook I own, the photographs are gorgeous.

The cheese and bacon recipes alone are worth the purchase because they actually taste like the real deal (in the cheese’s case because of the science aka fermentation, and who knows why in the mushroom bacon’s case which I’ve used with tofu as well because it doesn’t shrink as much, but the point is, I tried it next to REAL bacon and could barely tell the difference).

Now, the bad news: this book is a beast and so are the recipes. It’s great in the way Julia Child recipes are great, which is to say you’ll probably need to hit the grocery store or even order ingredients online before cooking, and then you’ll realize the recipe requires another recipe (that may require a 3rd recipe! Which is when I reach for a substitute, because seriously).

Sometimes I just feel… like this book is so EXTRA. For example, the author has a thing about Fine Sea Salt, which I’ve yet to buy, and every time I see that ingredient, it’s almost with rebellious relish that I reach for my freaking table salt like a common peasant. (And use less, because it’s saltier, apparently.) The book is pretentious, I guess I’m trying to say. I feel like I’m being talked down to. It IS a good reminder to read that recipes should start with fresh ingredients, but it’s also a fact that you’ll probably need to reach into the depths of your spice cupboard for some of this stuff (if you have it at all), so you’re faced with the “cardinal sin” of using stale ingredients or buying yet another item. Hint: neither feels like a win.

The recipes may require lots of time, too. This is really more of a holiday or vacation cookbook for me. If I want something quick and tasty (or maybe not so quick, even) I’ll typically reach for America’s Test Kitchen’s “The Complete Plant-Based Cookbook.” That’s my favorite cookbook, not this one. This book is huge, heavy, and as other reviews have stated, you need to flip pages a lot (which doesn’t seem like a big deal, but now my pages are dirty, plus this isn’t an issue with my other book, so it feels like an obvious oversight).

And then, after all that, some of these recipes just aren’t that good. For me, this is kind of a major hit or wtf miss recipe book. Wasn’t a fan of the “Life-Changing Chili Crisp” or “Best Grilled-Cheese Ever,” and I thought the Crispy Tofu (while crispy!) was rather bland. That said, the cheese and bacon are now household staples! But the potential crash after putting so much effort into one of these recipes has made me reach for a different cookbook more often than not.

Overall, if I have lots of time… money… patience for potential failure… yeah, I’ll reach for this 20lb book. Should you get it? Hell yes. Amazing cooking tips! Chapters to learn from. Foundation recipes! (You just may not know which ones.) My last qualm is that you won’t find a whole lot that’s familiar in here. If I’m craving chicken noodle soup for example, I’ll cook the chickpea noodle soup in my other book. These recipes have an Indian tilt, so not many American classics, but a lot of it is just stuff I haven’t tried. Loaded salads and such. Not necessarily Indian.

I’ll try to come back and update when I’ve cooked from this magnum opus.

I’ve been a vegetarian for years, and always thought I couldn’t be vegan because the food would be bland, not taste good, lack nutritional value, be loaded with chemicals, or any combination of. I was wanting to test out some vegan cooking to assess these presumptions and try to eliminate dairy and eggs. This book has absolutely proved everything wrong (in a good way!) I once thought about vegan food.

The meals are tasty, fun, and always exceed my expectations. I am now committed to staying vegan. This author has saved many egg-laying hens and dairy cows from suffering on my behalf 🩷 some of my more open-minded meat-eating friends are also buying it to have a few vegan meals per week!

The only negative is that most of the recipes are pretty time consuming and require multiple components from scratch. This is fun on weekends, but I would love a “quick weeknight” version from this same author :)

Well constructed book that I would strongly recommend espicially beginner cooks

Wonderful

Hermoso libro.

Wow! This is the best Vegan Cookbook and overwhelming inspiration on plantbased cuisine I have ever bought! I have been an enthusiast of international food, being a homecook and foodie alike for over 40 years now - admittedly, I am a mostly vegetarian eater also consuming a bit of fish and little meat. But I really do highly appreciate brilliant cookbooks, such as this one is, for learning, experimenting and getting more and more creative knowledge and experience on spices and all the huge varieties of also plantbased ingredients we've got on this wonderful planet.

In this book, I particularly love and admire all the terrific food combinations and creativity in brilliant cooking techniques that all are practical, clever and simply achievable also as a homecook.

Nisha Vora's sensational sense for amazing flavors and her huge experience and knowledge that she shares in this spectacular book are simply a phenomenal work of art! Thank you for this great gift!

This cookbook is a worthwhile investment for anyone wanting to up their plant-based cooking game. I came to Nisha through recipes on her Rainbow Plant Life site, several which really impressed. I decided to order her book to get some more great meal recipes. At first I only found myself leafing through it; while the recipes looked good, there were a lot of components of a meal (or complex big dishes that required several recipes) that didn’t suit my weeknight cooking style. That all changed when my husband had an accident and was off work (and immobile) for three months. Not only did I have to cook every single meal while working full time, I also had to get more budget conscious and plan ways to use up my cupboard supplies and prep meals for quick assembly. Surprisingly enough, I found myself turning to the book more and more as I realized I could make a couple of recipes on the weekend, and then use them as components for multiple meals through the week. Each time I went grocery shopping i’d get a new less-common ingredient from the book, and quickly built up enough to assemble a lot of dishes with common ingredients I already had. I agree with other reviewers who say that the way the recipes are explained and the different variations definitely improved my ability cook outside a given recipe. Suddenly I found myself more confident in adapting recipes to what I had available, or just assembling a delicious meal from components in the fridge using techniques from the book.

My husband is recovered now but I still use this book regularly and highly recommend it!