Isa Chandra Moskowitz needs no introduction, and yet, I still can’t help but try. Considered by many as the godmother of modern veganism, her cookbooks are often the first tome of any newly convert. Countless burgeoning vegans have been raised on her recipes, fed by Isa’s no-nonsense approach to cooking and wry, irreverent voice. Her first book, Vegan with a Vengeance, wrought by The Post Punk Kitchen cooking show in an era when mainstream chefs would turn up their noses at anything meatless, was utterly groundbreaking. 21 years later, she hasn’t stopped churning out the hits.

The 29-Minute Vegan: Real Food, Real Vibes, Anytime is the latest addition to this legacy, feeling both timely and timeless in its delivery. More people are cooking at home than every, but lengthy, complicated projects are off the table. This clearly has the edge on the more common 30-minute meal deals; “everyone could use an extra minute in their day,” as Isa explains. Since I’m guilty of defaulting to 10-minute meals, I’m clearly well-equipped for this sort of speed run. That’s why I’m honored to have helped develop and test recipes for the project. On every glossy page, however, Isa’s brilliance shines through.

Yuba Chick’n Noodle Soup

For a cookbook that’s easy to love, it’s incredibly difficult to know where to start. Encompassing classic comfort foods like Yuba Chick’n Noodle Soup (page xx) with genuine soul, Caesar Pasta Salad with Tempeh Croutons (page xx) that puts a heartier twist on traditional leafy affair, and Stovetop Spinach Artichoke Dip (page xx) that would be the talk of any party, even picky eaters could crack open the book and instantly find something to love.

Roasted Cauliflower Romesco Steaks

Isa’s distinctive style shines most brightly when she fuses the foreign and familiar, like Roasted Cauliflower Romesco Steaks (page xx) worthy of a gourmet menu, Curry Cauliflower Tacos with Mango Salsa and Coconut Raita (page xx) which defy definition by any single cuisine, and Tahini Crispy Rice Treats with Date Caramel (page xx) that would put other bake sale treats to shame.

Buttery Almond French Toast

What further differentiates The 29-Minute Vegan is Isa’s commitment to using whole, unprocessed ingredients. Sure, it would be a breeze to slap together a sandwich with sliced bread, meatless cold cuts, and dairy-free cheese, but you wouldn’t need a recipe for that, now would you? This approach honors the people that actually want to cook, but simply don’t have the time to waste on convoluted prep and performative aesthetics.

Pad Thai Simply To Die For

Making things easier without dumbing them down is the greatest victory of the whole 250+ page compendium. Why make compromises when you can just make things differently, and ultimately, better? It doesn’t take much effort, or, as the title would imply, time.

Eggplant Parmesan Soup

Though I’d sooner eat the actual book, hard-bound spine and all, than chose a single favorite recipe, I’d eagerly nominate the Eggplant Parmesan Soup (page xx) as a top pick. Isa says it best: “Eggplant parm is one of the first things I started eating when I went vegetarian, and I’m sure I will be making it until my dying days. But I save the whole production for leisurely moments, because I’ve discovered that this soup can actually get me there without all the breading, frying, and clean-up. Tender eggplant, rich tomatoes, and toasted breadcrumbs swim together in a velvety broth, topped with garlicky rustic sourdough croutons. Cheesy, garlicky, satisfying—all the flavors you love with a fraction of the work. But don’t try to put this in a sandwich, you messy bitch.” Even more graciously, she’s agreed to share this winning recipe below, in case you weren’t already sold.

Black-Eyed Pea Bolognese

Ordinarily, I’d say that The 29-Minute Vegan is a cookbook you should always keep on the kitchen shelf, but that misses the mark. You’ll want to use it so often, it’ll never have a proper resting place.

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Yield: Makes 4 Servings

Eggplant Parmesan Soup

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"Eggplant parm is one of the first things I started eating when I went vegetarian, and I’m sure I will be making it until my dying days. But I save the whole production for leisurely moments, because I’ve discovered that this soup can actually get me there without all the breading, frying, and clean-up. Tender eggplant, rich tomatoes, and toasted breadcrumbs swim together in a velvety broth, topped with garlicky rustic sourdough croutons. Cheesy, garlicky, satisfying—all the flavors you love with a fraction of the work. But don’t try to put this in a sandwich, you messy bitch.

You can serve this with Melty Mozz (page 000), which is easy to accomplish while the soup is simmering, and you’ll still have it on the table in time. But that’s totally optional! It’s delish either way. If you have a kitchen torch, use it on the cheese for a sizzly effect."

Reprinted with permission from The 29-Minute Vegan: Real Food, Real Vibes, Anytime by Isa Chandra Moskowitz

Prep Time 9 minutes

Cook Time 20 minutes

Total Time 29 minutes

Ingredients

For the soup:

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• 1 medium (about 1 pound) globe eggplant
• 3 tablespoons olive oil
• 1/2 teaspoon plus a big pinch of salt
• 5 cloves garlic
• 1/2 cup plain breadcrumbs
• 1/4 cup nutritional yeast
• 1 (28-ounce) can crushed tomatoes with basil
• 2 tablespoons tomato paste
• 2 tablespoons tomato paste
• 2 cups vegetable broth, plus more to thin as needed
• 2 cups vegetable broth, plus more to thin as needed
• 1 tablespoon balsamic vinegar
• 1 tablespoon balsamic vinegar
• 1 1/2 teaspoons Italian seasoning
• 1 1/2 teaspoons Italian seasoning

For the rustic croutons:

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• 6 ounces sourdough bread (about 1⁄4 of a standard unsliced loaf)
• 6 ounces sourdough bread (about 1⁄4 of a standard unsliced loaf)
• 2 tablespoons olive oil
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon salt

Melty Mozz (optional):

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• 1 cup unroasted whole cashews
• 1 cup unroasted whole cashews
• 3 tablespoon nutritional yeast
• 3 tablespoon nutritional yeast
• 1 tablespoon mellow white miso
• 1 tablespoon mellow white miso
• 1/2 teaspoon salt
• 1/2 teaspoon salt
• 3/4 cup water
• 3/4 cup water

For garnish:

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• Olive oil
• Olive oil
• Fresh basil leaves
• Fresh basil leaves
• Red pepper flakes
• Red pepper flakes

Instructions

1. Preheat the oven to 375 degrees for the croutons.
   
2. Preheat a soup pot over medium heat. Cut the eggplant into 1-inch pieces, discarding the stem. Add it to the pan with a drizzle of oil and a big pinch of salt and give a stir with a wooden spoon to coat. Cook to soften for about 5 minutes, stirring occasionally. In the meantime, mince the garlic.
   
3. Add breadcrumbs and garlic to the eggplant and toss to coat again. Cook for about 3 more minutes, until the breadcrumbs are toasty and the garlic is aromatic. Add the nutritional yeast and toss for 30 seconds or so to toast it. Pour in the crushed tomatoes, then stir in the tomato paste, making sure it’s fully incorporated. Add the vegetable broth, vinegar, Italian seasoning, and remaining 1/2 teaspoon of salt. Cover, bring to a boil, then reduce the heat to medium-low. Simmer for 10 to 15 minutes, until the eggplant is tender but not totally falling apart. Add up to an extra cup of broth or water to thin while it cooks.
   
4. Meanwhile, make the croutons: Pull the bread apart into roughly 1/2- to 1-inch pieces with your fingers. In a medium bowl, mix the bread pieces, oil, garlic powder, and salt until evenly coated. Spread on a baking sheet in a single layer. Bake for 8 minutes, or until the croutons are light golden brown and crispy.
   
5. Meanwhile, to make the melty mozz sauce, if using, blend cashews, nutritional yeast, miso, and 3/4 cup water in a high-speed blender until smooth.
   
6. Add more vegetable broth to the soup, as desired, to reach your preferred thickness. Ladle into bowls and top with croutons and mozz, if using. Finish with a drizzle of oil, fresh basil, plus a sprinkle of red pepper flakes.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Napa Valley Naturals, Grand Reserve Balsamic Vinegar, 12.7 oz
• 
  La Tourangelle, 100% Organic Extra Virgin Olive Oil, 25.4 fl oz (750 ml)
• The 29-Minute Vegan by Isa Chandra Moskowitz

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 532Total Fat: 22gSaturated Fat: 3gUnsaturated Fat: 19gCholesterol: 0mgSodium: 1343mgCarbohydrates: 70gFiber: 12gSugar: 12gProtein: 19g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.