Basic cooking with vegetables | September 2020 | Vegan Recipe Club

September’s Recipes are here! This month, we’re exploring recipes from Bryant Terry’s latest cookbook Vegetable Kingdom: The Abundant World of Vegan Recipes.

From the Publisher: Food justice activist and author Bryant Terry breaks down the fundamentals of plant-based cooking in Vegetable Kingdom, showing you how to make delicious meals from popular vegetables, grains, and legumes. Recipes like Dirty Cauliflower, Barbecued Carrots with Slow-Cooked White Beans, Millet Roux Mushroom Gumbo, and Citrus & Garlic-Herb-Braised Fennel are enticing enough without meat substitutes, instead relying on fresh ingredients, vibrant spices, and clever techniques to build flavor and texture. 

The book is organized by ingredient, making it easy to create simple dishes or showstopping meals based on what’s fresh at the market. Bryant also covers the basics of vegan cooking, explaining the fundamentals of assembling flavorful salads, cooking filling soups and stews, and making tasty grains and legumes. With beautiful imagery and classic design, Vegetable Kingdom is an invaluable tool for plant-based cooking today.

You can download this month’s recipes here.

Vegetable Kingdom: The Abundant World of Vegan Recipes by Bryant Terry. Berkeley: Ten Speed Press, 2020.

Main recipes:

  • Caramelized Leek and Seared Mushroom Toast, page 57
  • Roasted Sweet Plantains, Pecan, and Millet Salad, page 150
  • Smashed Peas and Creamy Cauliflower, page 28

Optional recipes:

  • Roasted Sweet Potato and Asparagus Po’boy, page 75
  • Grilled Spring Onions with Lemon-Thyme oil, page 60

Vegan Recipe Club meets Tuesday, September 15 on Zoom, from 6:30-7:30pm.

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