Love this cookbook! It is sectioned differently by separating by cooking times or methods rather than by meal or food type. For instance ..
No Cooking Required, 30 minute meals, One Pot Wonders, etc. the recipes themselves sound yummy. I bookmarked over 20 recipes to try. I can’t give it 5 stars since that would require photos of each finished product and this does not have that. However, other than that I think it’s a great cookbook.

I'm always looking for simple vegan recipes. The chapters with one pot meals and pressure cooker recipes were especially handy. Definitely one I'll refer back to.

Thanks to Callisto Media, Rockridge Press and NetGalley for the eARC in exchange for my honest review.

Easy to follow recipes that actually turn out as good as they look. I found myself utilizing this book more than once when planning menus for the week.

This is a good basic cookbook if you're looking for inspiration for quick vegan meals. Nutritional information is provided, which is great, and it's very affordably priced. I also like that it's mostly real food based and recipes tend to be healthy (not a bunch of fake foods), although some recipes do call for vegan cheese, sour cream, TVP, etc. Recipes are provided for some basic vegan staples like hummus and ricotta. Many recipes are gluten free and recipes often include substitutions to make them gluten free, nut free, soy free and/or oil free. On the down side, there are almost no photos and some recipes require equipment like a spiralizer or pressure cooker that not all cooks may have.

Chapters include:

* Intro info (top sources for protein, tips and tricks, etc.)

* No Cooking Required (overnight oats, smoothies, smoothie bowls, fruit and veggie gazpacho, salads, wraps, etc.)

* Thirty-Minute Meals or Less (breakfast burrito, tofu scramble, soups, barbecue tofu, mushroom sloppy joe, jackfruit philly cheesesteak bowl, jacked-up hearts of palm fritters, etc.)

* Five Ingredients (veggie spring rolls, smoky coleslaw, skillet seitan stew, buddha burrito bowl, cheezy zucchini lasagna, sweet potato alfredo, etc.)

* One-Pot Wonders (potato and pinto bean hash, spaghetti squash marinara, one-pot mac, etc.)

* Bake It Right: Sheet Pan & Casserole Dinners (tofu-spinach casserole, baked butter beans, collard green bean bake, sheet pan pota-chos, etc.)

* No-Pressure Pressure Cooking (warm cabbage salad, paprika potato soup, perfect pasta under pressure, chipotle lentils, etc.)

* Kitchen Staples (vegan sour cream, ricotta, oat milk, peanut sauce, seitan, etc.)

This is likely to be a handy cookbook for some vegans, especially those looking for quick dinner inspirations. Ultimately, I wasn't really tempted to make most of the recipes, though. They didn't strike me as particularly appealing. For instance, the macaroni and cheese is just pasta cooked in veggie broth and tossed with vegan margarine, salt and a little nutritional yeast. I appreciate it as a source of inspiration though, and think many folks may find it helpful.

Author JL Fields gets a lot right with this cookbook: it is informative, provides a lot of tips and notes for each recipe, lives up to the title, and has a clean presentation. It would be a 5 star for me if it included photographs of the recipes; however, I respect that their inclusion would likely have greatly increased the cost of the book.

The book is ordered in an unusual but useful way, with the following chapters: an introduction, vegan meals made fast & easy, no cooking required, thirty minute meals or less, five ingredients, one-pot wonders, bake it right: sheet pan and casserole dinners, no pressure pressure cooking, kitchen staples, and then the usual measurement conversions, references, the dirty dozen and the clean fifteen, acknowledgements. As can be seen, there are many ways to approach recipes here, depending on your need. The emphasis is always on easy but you also have varieties of quick depending on the time you have for preparation and cooking.

The presentation is clean; the lack of photographs is made up by using colored text in various areas. The recipes themselves are nicely laid out: bold blue title text, allergy info, servings number and prep time in a green shaded box, and then a brief introduction of the recipes/notes from the author. The ingredients are in a bold text and listed in their own area. Beneath, are numbered brief steps, each no more than 1-2 sentences. They are followed by substitution tips, gluten free options, nut free options, soy free options, and oil-free options. Small text at the very bottom of each recipe includes per serving info on calories, total fat, total carbs, fiber, sugar, protein, sodium.

Because this is a vegan cookbook, the author has information about gaining protein into a meat-free diet and also gives examples of how the topic was handled in her own family. There is also an emphasis on pressure cookers but Fields gives options at the back of the book for those who do not have one.

Although the lack of photographs of how the recipes should look when completed keeps this from being a 5-star review, I can say that the recipes lived up to the promise of being VERY easy and also without a lot of exotic one-off ingredients that have to be hunted for in stores/increase meal cost. As such, I find this is a very useful book for every day use. Reviewed from an advance reader copy provided by the publisher.

I am not a vegan per se but I could eat some vegan recipes and really enjoy them. Fast and East Vegan Cookbook by JL Fields is a cookbook that would be one I would use. It has 100 tasty recipes that are fast, easy or both to prepare. They also have dietary options so you can adapt any recipe to fit your dietary needs.
Coconut Curry Soup, Spicy Pinto Bean Skillet or Mushroom Stroganoff Bake and so many more. Chapters include No Cooking Required, Thirty-Minute Meals (or less), Five Ingredients, One-Pot Wonders, Bake It Right: Sheet Pan & Casserole Dinners, No Pressure Pressure Cooking, plus my favorite chapter Kitchen Staples where you will learn how to make Vegetable Broth, Oat Milk, Tzatziki and Cashew Dressing.
What is really helpful is a graph at the end of the book letting the cook know if the recipe is Gluten Free, Nut Free, Oil-Free or Soy Free. Recipes are easy to read and follow and most ingredients can be found at the local grocery store.
I think that this is a cookbook that will inspire the vegan/non-vegan cook to want to branch out and make these recipes. I love it!

3 1/2 stars

I love to see new vegan and vegetarian cookbooks come on the market. It not only means that there’s lots of interest, but that I also get the opportunity to discover and try some new recipes or learn some new things.

My major discovery from Fast & Easy Vegan Cookbook by JL Fields was soy curls. Soy curls! Do you use soy curls? I am so going to try soy curls!

In her attempt to provide some fast recipes, some of which have no more than 5 ingredients, I’m afraid Fields has created some really bland dishes, or ones that would be for me at any rate. I cannot conceive of a chili without spice. And, no, canned tomatoes with onion and garlic don’t cut it for me. (I do use canned tomatoes but typically the ones with jalapenos or milder chilies.) She claims that during the week she doesn’t want to measure things out. Erm. Me either! So I dump chili powder, cumin, and oregano in and taste. Oh, and then there would be cocoa and vinegar. Does this mean that it’s no longer quick and easy? Not to me. If you’ve cooked long enough, you know how much spice to add by rote. I’ve gone off on a tangent. Mea culpa. 😉

That said, there are some interesting dishes to try. The breakfast scramble is probably one of them for me as well as the mushroom stroganoff bake, in which I would change out the portobello caps for baby bellas sliced; a small change but a big one for picky me.

I wasn’t crazy about the shepherd’s pie recipe with its substitution of green beans for carrots. Shepherd’s pie without carrots? No, no, no!

If you are a beginning vegan or one who is extremely short on time, I would suggest giving this cookbook a try. The recipes are straightforward and nutritious and if you’re a beginning cook that is so very important. Some have complained about the lack of pictures. This never bothers me because I am reading the recipes and not cooking by looking at the pictures (you know, except if they’re there…I look…because…you know…pictures!).

Also, note, if you are dying to try that jambalaya, I’d suggest forgetting about the jackfruit, unless you’re already an aficionado, because I’ve found the spicy Beyond Meat Italian sausage is great in vegan jambalaya and it makes the recipe just that much quicker. And, well, jackfruit can frequently be hit or miss for some people.

So, Fast & Easy Vegan Cookbook is a definite thumbs up for newbie vegan cooks or newbie vegans. Also, it may be a curiosity for veteran vegans who are looking for some quickie recipes to add to your rotation.

I received an ARC in exchange for an honest review.

Recipes truly were fast and easy, and called for common ingredients. Would have liked more photos to inspire me to want to try more dishes.

Rockridge Press and NetGalley provided me with an electronic copy of Fast & Easy Vegan Cookbook: 100 Mouth-Watering Recipes for Time-Crunched Vegans. I was under no obligation to review this cookbook and my opinion is freely given.

This cookbook covers the basics of vegan cooking, including pointing out the best protein sources, food preparation, storage, and adapting meals to meet certain dietary restrictions. With chapters such as 30-Minute Dishes, One-Pot Wonders, and 5-Ingredient Meals, readers are sure to find many quick and easy vegan meals to try. Those who are unfamiliar with the vegan way of eating will not be overwhelmed because the recipes are neither challenging nor involved.

I found some great recipes that are delicious and flavorful, including Protein Pasta Primavera, Speedy Corn Chowder, Mushroom Stroganoff Bake, One-Pot Mac, and Simple Vegan Sour Cream. There are two negatives to this cookbook and make me hesitant to recommend it to other readers. One, which I mentioned above, is the fact that the recipes are too simple and easy. Two, and more importantly, there is a lack of photographs of the finished dishes. The visual effect really helps to break up a cookbook, giving readers some visualization of the completed recipes. In a genre full of similar offerings, the Fast & Easy Vegan Cookbook just does not stand out.

Great vegan cookbook that delivers exactly what the title says. All recipes are quick and easy to follow!

This is the perfect vegan cookbook for those of us vegans who want to create healthy cooking faster. I loved the variety here and simplicity of the receipes. The choices are many and fun to create. I appreciate the authors attention to detail and the use of herbs and spices. I highly recommend this cookbook for both vegans and non vegans. This will inspire you as a vegan cook. Thank you for the ARC. My opinion is my own. This is a perfect vegan cooking for busy cooks .

This cookbook doesn’t lie - there aren’t many hard to find ingredients in this cookbook. I appreciate how practical they are - which is hard to find in many vegan cookbooks. However, I need pictures in a cookbook and very few recipes are pictured in here. Without pictures it’s hard to get excited about a recipe.

Butler soy curls as chicken substitute

Broccoli rice

Oat milk

Macrobiotic diet

Loved the reversing of cooking and blending in the coconut curry soup

There's a summary of all the calories, carbs, fats at the end of each recipe.

Many varieties of recipes, fusion and many innovative. Potachos and Ch-ofu

Wish there were more pictures.