The Best Plant-Based Cookbooks

Radish tops become pesto and wilting greens become cubes in PlantYou by Carleigh Bodrug, where nothing edible leaves your kitchen and your wallet stays happier for it.

Beans weren't boring until we stopped paying attention to them, which is exactly what Joe Yonan corrects in Cool Beans, a collection of 125 recipes that transforms chickpeas, lentils, and pulses into dinners, desserts, and midnight snacks worth planning around.

Vegan JapanEasy proves that Japanese soul food without the sad substitutes or missing umami is entirely possible, and Tim Anderson shows you how in over 80 recipes.

JoyFull by Radhi Devlukia-Shetty makes the case that plant-based cooking and daily rituals belong in the same cookbook—because what you eat and how you live are inseparable.

Jackfruit, plantain, and the Caribbean vegan tradition waiting in your pantry come alive in Natural Flava, where Craig McAnuff and Shaun McAnuff bring the bold, clean flavors of Ital cooking straight to your table.

Asian Green by Ching-He Huang brings fast, nourishing plant-based dishes inspired across the continent straight into your weeknight rotation.

Provecho by Edgar Castrejón reclaims Mexican home cooking for a plant-based table, where tradition and compassion taste exactly like family.

Aimee Ryan's Great British Vegan proves you can have vegan fish and chips, Christmas dinner, and sticky toffee pudding without giving up a single British comfort.

Strawberry ice cream that doesn't need a cow to be creamy—and that's just the start of what Miyoko Schinner delivers in The Vegan Creamery, where plant milks become French soft cheeses, tangy spreads, mozzarella, and rich desserts that taste like the real thing.