Whether you’re buying for a seasoned vegetarian or a flexitarian pledging to reduce their consumption of meat, our guide to the best meat-free cookbooks promises the perfect book for every vegetable loving cook on your list this Christmas.
Looking for more gifting inspiration? From the best vegetarian and vegan books to the best cookbooks for bakers, and from stocking filler and secret Santa gifts to the perfect recipe book for the cook who has everything, discover all of our Christmas gift guides here.
Ottolenghi FLAVOUR is the third instalment in Ottolenghi’s series of veg-centric cookbooks after Plenty and Plenty More. Co-written with Ixta Belfrage, it explores the untapped potential of the vegetables you know and love, maximising, reinforcing and enhancing their flavour through different cooking processes, clever ingredient pairings and a focus on high-quality produce.
The Green Roasting Tin is a collection of meat-free recipes made in one tin, with the bulk of the work taking place in the oven. Packed with seasonal vegetables, hearty grains and flavourful dressings, it’s an essential resource for anyone looking to expand their vegetarian recipe repertoire, from busy families to smaller households alike.
From renowned expert on Indian cookery, Madhur Jaffrey, comes Curry Easy Vegetarian, a collection of accessible, achievable meat-free curries.
Meera Sodha’s Fresh India is a comprehensive celebration of vegetarian Indian cookery. Vibrant and inspiring, it is a treasure trove of accessible recipes, many of which will find a home on your weekly meal plan in no time.
Another instalment of meat-free recipe inspiration from Meera Sodha, this time with recipes from across the East, from India to Indonesia, Singapore to Japan, China, Thailand, and Vietnam. Featuring plenty of recipes from her Guardian Feast column, The New Vegan, alongside all-new dishes.
Not only are Elly’s vegetarian and vegan recipes perfect if you’ve gone meat-free, but her laid-back recipe ideas are useful for helping you stick to that promise to cook more during the week. With plenty of batch cooking and freezing tips and ideas for reinventing leftovers, Green manages to be at once practical and inspirational.