I love the cover and reviews and am always looking for quick, easy vegan recipes. Unfortunately, I can't open this book. I've tried on my android and my laptop. I'll be sure to check it out in book form. #Netgalley #TheVegan8

I’m not a vegan, but I’m always interested in trying new recipes. Particularly ones that don’t require a lot of time, effort, and ingredients to make. I hate it when a recipe calls for some crazy ingredients. For instance, I’m pretty sure I’m still holding onto that expensive jar of saffron I bought 7 years ago for a recipe I made… ONCE! So, I really excited to give this cookbook a try when I saw that it only uses 8 easy to find ingredients to make the dishes.

While there are limited ingredients throughout all the recipes, I did find that a couple of the recipes were lacking due to the restrictions of trying to fit under the 8 ingredient guidelines. Now don’t get me wrong, the recipes were good as a starter base, but would have been much better with extra spices or even vegetable stock incorporated in. I made three recipes from the cookbook and by far my favorite was the pumpkin chocolate chip donuts. I’ve had my doughnut pan for almost a decade now and I have yet to use it… until now! The recipe was super easy… however I kind of only followed the measurements for it and not the ingredients. I couldn’t find half of the ingredients for the recipe. So I used normal flour and dairy yogurt to replace the other ingredients in the recipe. It’s not because I didn’t want to, but rather I couldn’t find those ingredients at my local grocery stores. I’m sure if I drove an hour out to a more high-end store like Sprouts or Trader Joes, I might have had better luck in finding vegan yogurt and spelt flour, but in my tiny little town up on a mountain it was a no go. So, I totally cheated on it… but it was still a delicious doughnut, just not vegan.

One thing that I really liked about the cookbook was that there are pictures for every recipe. I’m a visual person and I want to see the dish before I invest in the time and effort of making it. Plus, I want to know if what I make even resembles what it should look like. So, I really liked that the author incorporated photos of all the dishes. There’s also a recipe for just about every occasion. From your three square meals, to recipes for dips, snacks, desserts, and condiments. You are bound to find a recipe that peaks your interest.

The Vegan 8 is a great cookbook for both newbies and those looking to find something different to make when it comes to vegan cooking. I liked that each recipe had a photo so that I know what I was aiming for. I also liked that the author thought outside the box on some of the recipes and brought something new to the table. I do wish that some of the ingredients were more easily available.

This cookbook is GORGEOUS. The photos are vivid and appetizing. As a long-time vegan I've developed my own system for shopping, keeping most-used staples on hand, and found lots of easy recipes to keep in rotation. I often post meal pics on Insta and FB, and get frequent comments from folks such as "If you came and cooked for me I'd become vegan!" or "I'd love to be vegan but it's so hard to change the way I cook everything." I try to explain that vegan cooking is no more difficult (and often it's easier!) than the old traditional meat & dairy-filled recipes we grew up with, but old habits can be hard to break for some folks and they need a little more guidance. This book provides a beautiful way to show people the plethora of dishes you can make with 8 ingredients or fewer, as well as lots of down-to-earth commentary on replacement products and directions for making your own sauces and condiments. Will definitely be trying some of Brandi's recipes and recommending this book to friends.

A simple guide for any vegan with time issues. This also makes a great gift for new vegans looking to make easy dishes.

I was not able to download this book. I wish I could have read it and properly reviewed it. I tried several times and it never worked.

This book came to me at the perfect time since ei recently had to start eating mostly vegan thank to some recent extreme food allergies.
And this book was perfect to get a good overview on what can be done, vegan based.

I loved that this book is not based every recipe around/with soy and/or legumes. Which i am sure not everyone has issues with but i actually do have issues with both of those ingredients and have had a huge struggle with finding vegan cookbooks that are not mostly if not completely full of recipes with soy products or some type of legumes in every single recipe!

So this book was beautiful, full of great ideas and defiantly inspired me!

Beautiful book, great recipes defiantly something everyone should have in their kitchen -vegan or not!

My only real problem with this book is that like many such books the focus on being pretty sometimes interferes with the functionality of the book.

This book was mostly aware that you must be mindful of the background vs the text and most recipes were black text on white pages. Still at least one recipe, “roasted potato and veggie hash”, is unreadable to me due to the white text on the textured background. Even with glasses on and the iPad zoomed in, I was getting a headache trying to read that one page and no recipe is worth getting a headache over. Also, the “Creamy Cajun Lemon Sauce” also has a strip of back blue background with black text over it.

That complaint aside, this book does stay pretty true to being 8 ingredient recipes. It does occasionally include a list of “optional” ingredients that may feel like a sneaky way to go over 8 without really going over, but I’m cool with that.

Easy to follow with pretty standard ingredients.

Recipes:

Breakfast:
-Bed-and-breakfast Pumpkin Pie Crepes
-Double Chocolate Flutrly Pankcakes
-Orange-Vanilla Waffles
-Bakery Style Blueberry Muffins
-Pumpkin Spice, Cranberry, and Pistachio Morning Cookies
-Spice-is-Nice Baked Oatmeal Squares
-Shredded Wheat Cinnamon Pecan Cereal
-Silky Smooth Chive and Dill Cream Cheese
-Roasted Potato and Veggie Hash

Scrumptious Snacks & Appetizers:
-On-the-go Lemon Poppy Seed Muffins
-Sunflower-Cinnamon Spice Chia Balls
-Healthy Apple Pie Cookies
-Chocolate-Cherry Granola
-Tex-Mex Potato Skins
-Creamy Lemon and Garlic White Bean Crostini
-Smoky Acho Chile Roasted Almonds

Time-Crunch Lunches:
-20-minute Alfredo
-Easy One-Pan Res Curry with Spinach and Carrots
-Oil-Free Peanut Veggie Stir Fry
-Mexican Tahini Chickpeas
-The Perfect Pasta Salad
-Southwest Lime Salad
-Elevated Avocado Toast
-Pizza Quesadillas
-Lazy Red Lentil-Salsa Soup

Sauces & Dressings:
-Thai Peanut Sesame Sauce
-Creamy Cajun Lemon Sauce
-“Honey” Mustard Dipping Sauce
-Sweet Chili-Mustard Sauce
-Green Chili-Lime Yogurt Sauce
-My Favorite Barbecue Sauce
-All-Purpose Lemon Cream
-Garlic-Black Peppercorn Gravy
-Restaurant-Style Chipotle Salsa
-Creamy Dijon-Pepper Dressing

Easy Entrees:
-Summertime Smoky BBQ Bowl
-Southwest Sweet Potato and Black Bean Bowls with Chipotle Cream
-Sweet Potato, Caramelized Onion, and Rice Buddha Bowl
-BBQ Chipotle Green Lentils with Potato Wedges
-Protein-Packed Curry Chickpeas and Sweet Potato Rounds
-Spicy and Smoky Chickpeas in Creamy Tomato Sauce
-Time-Saver Cajun Red Beans and Rice
-Skillet Baked Mac “n” Cheese
-Cheesy Mexican Tortilla Bake
-Lemon-Basil Cream Sauce with Vesuvio Pasta and Tomatoes
-Next-Level Red Sauce with Tagliatelle Pasta
-My Favorite Savory Meatless Bean Balls
-Cuban Black Bean Stuffed Sweet Potatoes
-Teriyaki Patties
-Ultimate BBQ Bean Ball Sub

Comforting Soups & Stews:
-Roasted Broccoli-Cheese Soup
-Italian Sweet Potato and Carrot Soup
-Hearty Italian White Bean-Basil Soup
-BBQ Sweet Potato and Bean Soup
-Green Split Pea Soup with Coriander
-Hungarian Red Lentil Soup
-Thai Rice Noodle and Bok Choy Soup
-Italian Herb-Roasted Red Pepper Bisque
-Cajun Veggie and Potato Chowder
-Sweet Potato Lentil Comfort Stew
-Smoky White Bean and Potato Stew
-Secret Ingredient Three-Bean Chili

Sides & dips:
-Almond Coated Asparagus with Dijon tahini sauce
-Skillet Mexican corn
-Chili lime black beans and corn
-Roasted golden potatoes with rosemary sauce
-The best fluffy “buttermilk” mashed potatoes
-Sweet potato cornbread
-Fool ‘em “cream cheese” spinach artichoke dip
-Smoky BBQ lentil dip
-Thai red curry sweet potato dip
-Red pepper party pizza dip
-Save the day chili con queso

Crowd Pleasing Desserts:
-Showstopper chocolate cake
-Toffee – pecan glazed cake
-no bake chocolate espresso fudge cake
-Almond butter – chocolate chip muffins
-Baked pumpkin spice – chocolate chip donuts
-Ultimate – comfort chocolate chip cookies
-Chocolate lovers double fudge cookies
-My favorite gingersnaps
-Magical chocolate chip cookie bars
-Crowd-Pleasing Brownies
-Chocolate-peanut butter candy bites
-My go-to party truffles
-White Chocolate Macadamia Cookie Granola
-Chocolate Fudge Swirl Ice Cream
-Chai-Spiced Almond Caramel
-Gingerbread Latte

Staples:
-Emergency Smoky Barbecue Sauce
-Sesame Teryiaki Sauce
-Easiest ever pizza/spaghetti sauce
-Enchilada Sauce
-Roasted Almond Butter
-Chai spiced blend
-Pumpkin pie spice blend
-Cajun spice seasoning
-Curry spice blend
-DIY homemade chili powder
-Cashews three ways (Homemade Cashew Milk, Homemade Cashew Cream, and Homemade Cashew Butter).

This includes yummy, creative dishes with gorgeous photos of almost every luscious item in this inspiring cook book. Author Brandi Doming has run a blog for years and never intended to become a vegan until her husband became ill. She sought to aid in finding the foods that would heal him.100 Simple, Delicious recipes made with 8 ingredients or less was the answer. She also found from her blog audience that they loved the fact all her recipes had only 8 ingredients.

Author gives suggestions for readers to have the same delicious results every time with recipes by using fresh herbs and measuring all ingredients that go into every item in her book (she gives you both measurements for cup and weight - she lets you decide which way you'd like to go). The author uses 8 ingredients per meal, drink, snack, dessert which does not include salt, pepper and water. She doesn’t use the same ingredients over and over but selects only 8 to use at a time. She is very creative and the items I made were very flavorful. Even if you are not a vegan (which I am not) I enjoyed these yummy satisfying treats.

Here is the table of contents, the Welcome her story on the wellness journey her family went on, The Vegan Kitchen, Breakfast, Scrumptious Snacks & Appetizers, Time-Crunch Lunch, Sauces and Dressings, Easy Entrees, Comforting soups & Stews, Sides and Dips, Crowd-pleasing desserts, Staples, Metric equivalents.

Recipes I tried: Crowd-pleasing Brownies, Roasted Gold Potato with Rosemary. Creamy Dijon-Pepper Dressing, All-purpose Lemon Cream, 20- minute Alfredo. My family and I enjoyed these items very much. She uses a wide variety of ingredients not the same ones all the time. I learned some new techniques in these recipes I hadn’t done before. Was pleasantly surprised at how flavorful they were. I wouldn’t think to combine the ingredients the way she did. Yummy!

The recipes have easy to follow instructions. The author includes the recipe yield amount, Prep time, cook time and the nutritional break down. What makes this book vertical is the fact that there are tips and ideas to help make the recipes dairy free, gluten-free and nut free. I look forward to trying many more recipes inside this lovely, easy to use, eye appealing cook book.

I love to cook, but had never tried vegan recipes. I was looking for some healthier recipes for my family that were not so complicated you had to be a trained chef to complete them. This cookbook was the answer I was looking for. We have tried several of the recipes, breakfast, lunch, dinner and dessert and loved them. As I work more vegan choices into our everyday diet, I've noticed that the bad rep given to a vegan diet is not supported by the recipes in this book. I can truthfully say....Try it, you'll like it:

The Vegan 8 by Brandi Doming
100 Simple Recipes Made with 8 Ingredients or Less

A great book for beginners or those more conversant with vegan eating and cooking – this book has everything from meal ideas to how to make your own spice blends. There were several recipes I would like to try in the future.

The book began with the reason the author took up vegan cooking, the impact it had on her and her family and how her blog came about. She moved on to the kitchen and the ingredients and utensils she prefers. Then the rest of the chapters dealt with food and recipes and included gorgeous photos to make the reader drool and provide incentive to head to the kitchen to create a meal.

Thank you to NetGalley and Oxmoor House for the ARC – This is my honest review.

5 Stars

Great selection of vegan recipes in a logical order. Some really nice options, my family enjoyed the pancakes over the weekend

Gorgeous cookbook with beautiful pictures of most every meal. This year has been a hard year for my family in terms of dealing with specific food allergies. Although we are not vegan per se, my son was recently diagnosed with a medical condition in which specific foods cause an immune reaction in his throat. Therefore we are dairy free, egg free, soy free and tree nut free. I really like that the author gives us some specific choices that are non dairy - for instance to use coconut yogurt instead of soy yogurt and also that she uses coconut aminos in place of soy sauce. I can't wait to try so many recipes out of this cookbook including: Tex-Mex Potato Skins, Elevated Avocado Toast, Pizza Quesadillas, Cajun Black Bean-Stuffed Sweet Potatoes, Secret Ingredient Three-Bean Chili, The Best Fluffy "Buttermilk" Mashed Potatoes, Almond Butter Chocolate Chip Muffins, Ultimate Comfort Chocolate Chip Cookies and Crowd Pleasing Brownies. And whether you are going vegan because of medical reasons or to simply start a healthier lifestyle, we are so lucky to have an amazing author write a cookbook tailored to our needs! Happy Cooking **ARC provided by NetGalley. All opinions are my own**

Not being a very ardent follower of Vegan resources online, I was unaware of the author's blog or anything else about her. It was a pleasant surprise. 

The book is divided into the usual themes, with one major difference, all of them are made with eight ingredients. A pre-mixed combination of spices counts as a single ingredient, but regular consumption of which would mean they would be stocked in our pantry and therefore not be an issue. 

The photographs are delicious in their own right and since I am yet to attempt any of the recipes, I cannot confirm if they will turn out the same when I try my hand at them! They seem simple enough to reproduce and some recurring base ingredients would mean fewer trips to the market and a more sincere appreciation for a book like this. With every advance copy of cookbooks that I am lucky to get a chance to browse through, I feel like I should really start trying to experiment in my own kitchen and soon!

To all those who are on the lookout for a useful cookbook to grace their shelves and prompt interesting ideas to a healthy diet ( it comes with the approximate calorific values as well), this is something to think about investing in. It releases later this month and is still available on NetGalley, when I checked last.

As a strict vegan and plant based foodie, I loved The Vegan 8, some really good recepies and the pictures to accompany them were beautiful. The ingredients used are easily purchased in most supermarkets. I highly recommend commend this book, with thanks to the publisher and Net galley for the ARC.

I was so excited to receive an advanced copy of this cookbook as I follow the blog. The recipes are easy to follow and the pictures are great! I will be purchasing this when it is released.

First off, a WARNING to gluten free people: This book is a disaster for people who need to eat gluten free. Many of the recipes are labeled gluten free and are NOT. The author seems to be really confused about gluten and gives terrible advice, plus the recipes are almost randomly labeled gluten free or not.

For instance, recipes containing spelt flour are listed as gluten free. The author herself says that spelt has gluten in the beginning of the book when she lists her pantry supplies, but she says it has "less gluten" so it won't bother most people. WTH??? No. Almost everybody who needs to avoid gluten avoids spelt. Each recipe in this book contains labels on top saying "gluten free" or "nut free" and so on. Some of the recipes containing spelt flour (such as the bed and breakfast pumpkin pie crepes) are labeled "gluten free" and contain spelt flour. If you didn't know already that spelt flour contains gluten or if you hadn't read that section in her pantry staples, you could seriously harm anybody with Celiac Disease or gluten sensitivity that you served them to. Then the very next recipe calls for spelt flour and potato starch (which is gluten free), and it's not labeled "gluten free" (rightly so, since it also contains spelt). Instead, this one offers a tip at the bottom in cursive which says you can swap out the spelt flour and potato starch for gluten free flour. That recipe is not listed as gluten free (again, rightly so), even though it doesn't contain any more gluten than the one before it and at least it offers a gluten free swap.

That continues throughout the book. Another recipe that is labeled gluten free is "shredded wheat cinnamon pecan cereal." That one is almost comical. The recipe calls for shredded wheat cereal and gluten free oats. There is no note next to the shredded wheat, but if you read the tip at the bottom, halfway through it she mentions that if you want to make it gluten free you can swap out brown rice puffed cereal for the shredded wheat. This is another place where the labels seem utterly random, as that recipe is not listed as nut free (rightly so) and the tip at the bottom gives instructions to swap out sunflower seed butter for the almond butter, but it is listed as gluten free (which it is not), apparently because there are instructions at the bottom of the page about what to swap out to make it gluten free.

Another example of the author's complete ignorance about gluten -- the southwest lime salad *is* gluten free but it is not listed as gluten free because it calls for crushed tortilla chips and she apparently thinks they have gluten in them. Tortilla chips are gluten free. They're made with corn, oil and salt. She says in the intro to that recipe that the tortilla chips give crunch but you can leave them out if you want the dish to be gluten free. It just makes no sense. A recipe that calls for no gluten-containing ingredients at all is not listed as gluten free, and one calling for spelt (which does contain gluten) is listed as gluten free.

Also, the gluten free recipes rely heavily on oats. These recipes are all listed as gluten free (and technically they are). There's a lot of confusion about "gluten free oats" these days, but they are not safe for some people with Celiac Disease or gluten sensitivity, because oat protein is similar to gluten and can cause similar intestinal damage for some gluten sensitive people. The current recommendation in the U.S. and Canada is to avoid oats the first 6 months to a year of being gluten free and then introduce small amounts of gluten free oats under a doctor's supervision. The oat issue is a much smaller issue than the spelt issue but it bears mentioning, especially for people who might be making these dishes for someone who has Celiac Disease or gluten sensitivity or someone newly GF who might not be aware of the potential risks.

All that said, there are some great truly gluten free recipes in the book. Just don't go by the labels on top that say whether a recipe is gluten free. Read through the ingredients and determine each recipe's safety yourself.

Speaking of the labels, these can be a bit misleading in other ways too. For instance, a lot of the recipes are labeled "oil free" but they contain ingredients full of natural oils like a cup of almond butter. It's true that no oils are added, but these recipes contain as much fat as similar recipes that call for oil.

For the most part, I did like the cookbook despite these issues. There were color photos for every recipe and the recipes tended to be based on whole foods and not processed ingredients. I realized halfway through the book that not a single recipe called for vegan margarine, for instance, even the "cheesy" sauces and mashed potatoes. Instead, the author relies on things like coconut milk and cashews.

Also, nutritional information is provided for each recipe, which I really appreciate.

The recipes may tend towards the expensive side, since they call for large amounts of pricey ingredients like cashews, almond butter and maple syrup.

All that said, there were many recipes I am interested in trying. I appreciated all of the sauce and staple recipes in particular. I have not tried any recipes yet and will update my review if and when I do.

I viewed a temporary ARC of this book for the purpose of review.

My rating: 3.5 stars

Before I start this review, I just need to make a disclaimer that I am not a vegan. I personally found myself getting increasingly interested in vegan food-culture and genuinely wanted to know how eating vegan would affect me and whether it was easier or harder to cook vegan.

The pictures in this cookbook are really well done and instantly caught my eyes and got me excited to try some of the recipes. I also really like how ALL recipes in this cookbook have a picture, which isn't the norm in cookbooks so I really appreciate it when it is done.

To start off with, I don't personally believe that these recipes can be considered "simple" in the purest form. True, the actual execution of cooking the individual recipes with 8 ingredients or less is simple and not that hard once you start making the actual dishes. However, the finding of the right ingredients in the grocery shops and making some of the ingredients needed for the recipes (e.g. cashew butter) I found to be very time consuming and not very cheap.

In total, I tried out 4 recipes from this cookbook - 5 if you include my beyond-painful experience of making homemade cashew butter. (Note to self: 1. Cashews are not cheap. 2. For the love of God, make sure to soak them next time!)

Overall, I did really enjoy the dishes I made and found them to be quite tasty. My particular favorite was the caramelized onions and spinach Buddha bowl which was super yummy, filled me up really quickly and didn't leave me feeling bloated or "full" in a bad way.

I also particularly enjoyed making the pumpkin crepes, which were delicious! The texture of them were just perfect & was surprisingly easy to cook through in the pan.

What I think I enjoyed most about this cookbook was how it taught me to be brave and try making my own homemade stuff (such as the nut butter and the homemade spice blends). It was also really great how the recipes used little to no fat or oil and still tasted amazing (who knew one could caramelize without sugar?! I do now!).

The only downsides this cookbook really has is first of all how pricey the ingredients are. Where I live, nuts aren't the cheapest things to buy and also finding some vegan alternatives (such as yoghurt or mayonnaise) was night impossible or quite expensive (compared to their non-vegan counterparts). And the second thing is that some steps in the recipes do take up a lot of time & energy. With some practice, I can imagine that I would become a pro in making cashew butter in no time. However, I think especially when someone is relatively new to making homemade ingredients (like I was) and is trying to find a bit of an "easier transition" into a vegan lifestyle, this cookbook might not be the one to reach for immediately.

Thank you for the opportunity to view The Vegan 8 by Brandi Doming.

As a non-vegan try to make dietary changes and also be able to cook for my vegan friends this was a great book to start off with.

With beautiful images and easy to make healthy dishes made from eight ingredients or less it is the perfect recipe book to start off with.

With a variety of recipes included, the chapters are: Breakfast, Scrumptious Snacks & Appetizers, Time-Crunch Lunches, Sauces & Dressings, Easy Entrees, Comforting Soups and Stews, Sides and Dips, Crowd-Pleasing Desserts, and Staples.; all recipe details are also listed ie. gluten, nut-free etc. which was quite handy, The first recipe I'll be trying out is the Chocolate-Cherry Granola which sounds amazing!

I received an advanced review copy (ARC) of this book from the publisher through NetGalley

I probably have every vegan cookbook out there, so I wasn’t sure I’d find many new recipes in The Vegan 8. While I have had vegan versions of many of these recipes already, the concept of only using 8 ingredients was very welcomed! It makes vegan cooking much more accessible to those unfamiliar with the lifestyle and is realistic for those who don’t have all night to make dinner. The best part of the book for me were the breakfast dishes. I tried several recipes and loved them. The pumpkin pie crepes were delicious! The healthy apple cookies were uniquely yummy. There weren’t many entrees that appealed to me and the rest of the sections were the typical soups and sides you’d find in many other plant-based cookbooks. Overall, this would be a great book for a new vegan or someone who’d like to try vegan cooking for the first time.

This book has everything I want from a cookbook. I received an ARC from the publisher in eschange for an honest review and I have put this book on my list of cookbooks to purchase as a hardcover copy once its out.

First off, I enjoy when a cookbook is a beautifully designed piece of work. I see pictures of food everywhere and it is rather affordable nowadays to print all full color pages so this has gotten to be the standard that I tend to pick. I only tend to cook recipes that I have seen a picture of that makes me want to eat. And this book delivers. I have already planned out next weeks menu to be solely based on this book!

But first things first - the Vegan 8 claims to be a WFPB book, little oil and salt. and only using 8 ingredients for each recipe. Where I cannot confirm the 8 ingredients (undless you do not count spices), the list that goes into one dish is rather short compared to similar books and the amount of new staples you will have to equip your kitchen with is limited. I also do not see overuse of any product as I sometimes see in vegan cookbooks (like drowning everything in agave syrup).

The nutritional information on most recipes seem to be between 300 and 600 for a main dish and as expected low in fats and high in carbs. Where this book is striving to go towards using "good carbs" and alternative flours, which I appreciate.
The preparation time averages between 10 and 20 minutes, which makes these recipes a realistic contender in the every day kitchen.
This book uses a great variation of produce, with mostly easy accessible food I can find in any supermarket. (Except for the few staples and alternative flours I would recommend for you to start stocking if you want to live a healthy vegan lifestyle)

Overall, I recommend this bok to everybody who wants to find new recipes or get into a WFBP, oil-free lifestyle. And who loves yummy food-pictures in a beautifully designed cookbook.