When I first thought about writing a post listing the top 10 or 15 recipes from my new cookbook, Big Vegan Flavor, I assumed it would be simple.
Two hours later—after drafting and redrafting the list more than a dozen times—I realized picking favorites from 150 recipes is like asking a parent to name their favorite child.
If a recipe didn’t make me truly happy, it didn’t belong on the list. Narrowing everything down to just ten or fifteen felt impossible.
So I asked for help.
Instead of choosing the recipes myself, I invited my two main recipe testers and my partner to each share five favorites.
Below you’ll read their picks in their own voices. I included a short introduction for each person, but the rest is their candid commentary.
Enjoy!
Table of Contents
1. Hannah, my in-person recipe tester
2. Callie, my remote recipe tester
3. Max, my partner
Hannah, my in-person recipe tester
Nisha’s Note:
For two years, Hannah worked in my home kitchen testing recipes for both Big Vegan Flavor and the Rainbow Plant Life site. I was nervous at first—if someone is in your home eight hours a day you have to get along—but Hannah turned out to be funny, kind, and an absolute joy to work with. Though she’s moved across the country, she still tests recipes remotely. Below are her favorite recipes from the book.
I had the privilege of working in Nisha and Max’s home as a culinary assistant and recipe tester for several years. Nisha has challenged me in the best ways, and asking me to pick only five favorites from this book is borderline cruel—there are at least fifty I love.
Still, I narrowed it down to five recipes I will keep making every year. The cookbook is brilliantly organized and every recipe is a 10/10. Seeing the photos made me tear up.
Nisha’s attention to detail shines through: her recipes, photography, and writing have all grown so much and glow throughout Big Vegan Flavor.
Sticky Coconut Milk Braised Tofu (p. 278)
I included two tofu dishes because if you were in my shoes—or rather, tasting them—you’d understand. This braised tofu flips the script on what tofu can be: lemongrass, ginger, garlic, and Thai chiles build an aromatic, layered sauce. Don’t skip the Thai basil. I’ve made this for many guests and their enthusiastic reactions made me blush.
Tofu 65 (p. 477)
If someone told me they hated tofu, I’d make them this and watch them change their mind. We tested it repeatedly, and every time I was thrilled. The coating is crackly and crunchy and the flavor is unapologetically bold with rich Indian spices. Make extra—leftovers disappear fast.
The Fancy Caesar Salad (p. 362)
Nisha’s salad game is unmatched. This Caesar is the salad I make more than any other recipe in the book; it’s the best dressing you’ll taste, vegan or not. The “Cheesy Crunchies” are addictive on their own. Serve this at a gathering and you’ll walk away with everyone asking for the recipe.
Adult Grilled Cheese with Chili Crisp (p. 516)
My favorite sandwich in the book—and perhaps in my life. It combines date-chopped sweetness, fermented cashew cheese, and Nisha’s life-changing homemade chili crisp. The chili crisp alone is transformative; it elevates nearly anything. This grilled cheese is celebratory—make it for a special moment.
Another top pick: Buttermilk Fried “Chicken” with Cornbread & Dilly Slaw (p. 524). Max submitted this on his list and it’s one of my favorites. The dish captures the nostalgia of childhood fried chicken dinners but tastes even better now. It’s my partner’s go-to birthday meal and a guaranteed hit.
Callie, my remote recipe tester
Note from Nisha:
Callie joined the team in early 2021 as a remote recipe tester and quickly became indispensable. With a background in linguistics she catches typos and unclear instructions before they reach readers. She still tests recipes for the website and for Meal Plans by Rainbow Plant Life. Here are her reflections and top five picks.
I’m Callie, and I get to try RPL recipes—sometimes repeatedly—before they reach you. Recipe testing isn’t always glamorous; it can mean burnt tempeh, grainy granola, or near misses. But there are also magic days: finding the perfect noodle at an international market or pairing unexpected ingredients that become favorites.
Each day is a culinary adventure and every recipe is a chance to learn.
Perfectly Sweet-yet-Tart Plum Galette (p. 570)
I’m not usually a dessert person—many are too sweet and pie crust has never been my thing. So I was shocked to love this galette. The filling balances sweet and tart beautifully, and the crust surprised me: I ate the whole piece. Consider me converted.
Scrambled Shakshuka (p. 437)
I’ve tried many shakshuka recipes and often found them underwhelming. Nisha’s version is smoky, slightly spicy, and deeply flavorful. It eclipses other versions I’ve tried and deserves a spot in your repertoire.
French Toast Casserole with Black Sesame Butter (p. 453)
I’d never had French toast like this. The black sesame butter adds a nutty, slightly savory depth and a dramatic color. It’s cozy and creamy, not overly sweet, and it makes plenty—perfect for a weekend brunch or sharing at a gathering.
Chocolate-Covered Dates with Pistachio Butter (p. 574)
This one looked irresistible on paper and tasted even better. Dates, pistachio butter, and chocolate offer sweet, salty, nutty, chewy, and creamy textures in every bite. Freeze a batch for easy treats and you’ll thank yourself.
Cheesy Herb Bread Pudding with Caramelized Leeks (p. 459)
I expected overly sweet bread pudding, but this savory version won me over. Caramelized leeks and rich, milky bread make it comforting and indulgent. Bookmark this for Thanksgiving—the texture and flavor make it an outstanding alternative to traditional stuffing.
Max, my partner
Nisha’s Note:
Max is my partner of over 14 years and also a business partner. He didn’t do the test-cooking, but he tasted nearly every dish in the book. Here are his favorites and impressions.
I’m picky—some vegetables I avoid—and that has made me a tough taste tester. Still, many recipes in Nisha’s book surprised me. Narrowing my list to five was difficult, so I focused on recipes that surprised me the most in a good way.
Life-Changing Homemade Chili Crisp (p. 187)
I love store-bought chili crisp and doubted anyone could improve on it. I was wrong. This homemade version is incredible—perfect on noodles, soups, tofu scramble, vegetables, and more. It’s a pantry staple now.
Scrambled Chickpeas with Chile Yogurt Sauce and Za’atar Pita (p. 455)
The idea of scrambled chickpeas replacing eggs or tofu sounded odd to me, but this dish proved me wrong. It’s a savory, satisfying breakfast I’d happily eat every day.
Jammy Plantains and Black Beans in Charred Poblano Sauce (p. 505)
A Cuban-meets-Mexican take on tacos: sweet plantains and black beans with a smoky, slightly spicy poblano sauce. They might be my favorite tacos ever.
The Sexy Skillet Lasagna (p. 519)
I’d had mediocre vegan lasagnas before, so I was skeptical. This skillet lasagna proved me wrong again—rich, satisfying, and now a requested dish for every holiday.
Mushroom Shawarma Flatbreads (p. 531)
I was the most doubtful about this mushroom recipe, but Nisha worked her magic. The mushrooms are juicy, meaty, and crisp; paired with yogurt-tahini, a bright herb sauce, and fresh veggies, these flatbreads are a show-stopping 10/10.
Thank you
A heartfelt thank you to Hannah, Callie, and Max for sharing their picks and for their hard work and support over the last three and a half years.
Big Vegan Flavor officially releases on September 3rd. If you enjoy these recipes or my videos, pre-ordering the book is the best way to support this work.
Pre-orders help books get noticed by retailers, bookshops, and the press, which increases the chance of the cookbook being stocked on shelves and reaching a wider audience. If you’ve learned to cook from the recipes or enjoy the content we create, pre-ordering means a lot to me.
If you pre-order before September 3rd, you’ll receive bonus content that includes a 7-course Indian-inspired dinner menu, an ultimate vegan grocery list, an Indian spice starter kit, and a complete guide to vegan entertaining. Check the preorder details on the Big Vegan Flavor page for how to claim this package.
Thank you for your support—it truly means the world to me and is why I wake up excited every day.