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Homestyle Vegan: Easy, Everyday Plant-Based Recipes

Homestyle Vegan: Easy, Everyday Plant-Based Recipes

by Amber St. Peter

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Meat- and Dairy-Free Favorites Like Mama Used to Make

Amber St. Peter is known for her delicious and approachable recipes that inspire the vegan community to cook at home more often. In Homestyle Vegan, you’ll have access to creative vegan remakes of old favorites, such as:

-Chick’un + Dumplings
-Buffalo Cauliflower Pizza


Meat- and Dairy-Free Favorites Like Mama Used to Make

Amber St. Peter is known for her delicious and approachable recipes that inspire the vegan community to cook at home more often. In Homestyle Vegan, you’ll have access to creative vegan remakes of old favorites, such as:

-Chick’un + Dumplings
-Buffalo Cauliflower Pizza with Ranch Sauce
-Tomato Basil Soup with Cornbread Croutons
-Apple Cider Donuts
-Baked Sea Salted Soft Pretzels with Spicy Mustard Dip
-Biscuits with Mushroom Gravy
-Double Fudge Mint Brownies
-Apple Cinnamon Dutch Baby with Crumbled Walnuts
-Pile O’ Poutine

With 80 incredible recipes—each paired with a beautiful photo—this book will have both vegans and meat-eaters begging for more. You’ll be cooking healthier dishes that remind you of home in no time.

Editorial Reviews

From the Publisher

“I am constantly amazed at the delicious and beautiful recipes that Amber creates. This is continued in her book, Homestyle Vegan, with gorgeous photos and comforting dishes you know and love.” —Jackie Sobon, author of Vegan Bowl Attack! and founder of Vegan Yack Attack

“Amber brings a fresh, fun and vibrant spin to vegan recipes and delicious food in general. Her lifestyle is inspirational, her photos are drool-worthy and her attitude is welcoming. Do yourself a favor and open this book up.” —Emily Von Euw, bestselling author of The Rawsome Vegan Cookbook and founder of This Rawsome Vegan Life

“Between the breathtaking photos and the well-thought-out recipes, Homestyle Vegan will have you cooking up healthier—but just as delicious—cruelty-free versions of the comfort foods you fondly remember growing up with.” —Joni Marie Newman, bestselling cookbook author and founder of Just the Food

“Amber’s recipes combine crowd-pleasing comfort foods with healthy, plant-based goodness. She is your go-to girl for flavor, creativity and fun!” —Kathy Patalsky, cookbook author and founder of Healthy Happy Life

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Homestyle Vegan

Easy, Everyday Plant-Based Recipes

By Amber St. Peter

Page Street Publishing Co.

Copyright © 2016 Amber St. Peter
All rights reserved.
ISBN: 978-1-62414-276-5



BEEP BEEP BEEP! Yup, that's how most of our mornings start. Slaves to the alarm clock, we roll out of bed, shuffle into the shower, dig through piles of unfolded laundry to find something "work-appropriate" (apparently yoga pants don't qualify?) and grab something less-than-stellar for breakfast as we take off out the door. So let's knock it off, huh? You might not be able to totally ditch the alarm clock but you can set it a little earlier, plan your outfit ahead of time and make one of these easy, start-your-day-right breakfasts. Trust me, it'll make all the difference. Who doesn't wanna get out of bed when the smell of a sweet, healthy, balanced breakfast comes wafting through the room? My Apple Cider Donuts (here), Pumpkin Pancakes (here) and Peach Cobbler Baked Oatmeal (here) will have you doing just that. Let's eat!


Growing up in Maine, I would often visit apple orchards in the fall with my elementary school classes to pick apples, press cider and munch as many apple cider donuts as I could get my tiny hands on. Luckily I'm an adult now, so I can pick apples more than once a year and make these delicious homemade donuts anytime I want. This recipe was almost too easy to make vegan — simply by using applesauce as a healthier, egg-free binder. You'll have fresh, sweet donuts in half an hour or less!


1 cup (125 g) all-purpose flour
1 tsp baking powder
1 tsp baking soda
2 tsp (10 g) cinnamon, divided
¼ tsp nutmeg
¼ tsp ground ginger
1/8 tsp salt
½ cup (136 g) Homemade Applesauce (here), or store-bought
½ cup (100 g) granulated sugar
¼ cup (60 ml) apple cider
2 tbsp (30 ml) apple cider vinegar
2 tbsp (30 ml) coconut oil, melted, plus more to grease pan
¾ cup (98 g) powdered sugar

Preheat the oven to 375°F (191°C).

In a large mixing bowl, combine the flour, baking powder, baking soda, 1 teaspoon of the cinnamon, nutmeg, ginger and salt.

In a separate mixing bowl, whisk together the applesauce, granulated sugar, apple cider and apple cider vinegar. Mix the dry ingredients into the wet ingredients about a cup at a time, stirring to combine. Pour in the melted coconut oil and whisk to incorporate. Let the mixture set while you grease a 6-mold donut pan with coconut oil.

Once the pan is greased and the oven is preheated, pour the mixture equally among the 6 donut molds and bake for 15 minutes. While the donuts bake, whisk together the powdered sugar and the remaining 1 teaspoon cinnamon in a wide dish.

When the donuts finish cooking, move them to a cooling rack to cool slightly, then roll them in the powdered sugar mixture until they're completely coated. Enjoy immediately!

Leftover donuts keep for 1 to 2 days in an airtight container on the counter, but are best enjoyed fresh.


Corned beef hash was a big holiday food in our family when I was growing up. Obviously, I don't eat beef now, but sometimes I still crave the salty, rich flavor of the hash and how great an addition to breakfast it was. This recipe cleverly uses lighter, healthier kidney beans to mimic the missing protein and tahini for flavor. It's so good, you'll fool even the heartiest of meat-eaters!


1 cup (230 g) cooked kidney beans
1 tbsp (15 ml) coconut or olive oil
1 clove garlic, minced
1 cup (151 g) finely diced white onion
1 cup (175 g) chopped red potatoes (½" [13 mm]) chunks)
¼ cup (62 g) tahini
1 tbsp (15 ml) soy sauce or coconut aminos
¼ tsp salt
¼ tsp pepper
1/8 tsp cayenne
Chives, for garnish

In a small bowl, mash about three-fourths of the kidney beans with a fork and set aside.

Heat the oil in a large skillet over medium heat. Sauté the garlic and onions for 3 to 5 minutes, or until softened and fragrant. Toss in the potatoes, tahini, soy sauce, salt, pepper and cayenne, stirring to combine.

Cover and continue to cook over medium heat for 15 to 20 minutes, or until the potatoes are fork-tender. If things start getting stuck to the pan before the potatoes are ready, you can add 1 tablespoon (15 ml) of water as needed to loosen things up. Once the mixture is becoming browned and crispy, remove from the heat. Garnish with fresh chives and serve!

Leftovers can be refrigerated and reheated as needed for up to 1 week.


There is almost no better way to start your day than with sweet, golden pancakes. Trust me on this one. The only way to make perfect pancakes even better? Throw a little pumpkin in! They're fluffy, light and packed full of pumpkin spice — you'd never know they're vegan. These pancakes will be your new fall obsession!


¾ cup (94 g) all-purpose flour
1/3 cup (43 g) whole wheat flour
½ tsp baking powder
½ tsp pumpkin pie spice
¼ tsp cinnamon
¼ tsp nutmeg
¼ tsp ground ginger
1/8 tsp salt
1½ cups (360 ml) unsweetened almond milk
1/3 cup (75 g) pumpkin puree
1 tbsp (15 ml) maple syrup
Vegan butter or oil, to grease pan

In a large mixing bowl, whisk together the flours, baking powder, pumpkin pie spice, cinnamon, nutmeg, ginger and salt. Make a well in the center of the dry ingredients and pour in the milk, pumpkin puree and maple syrup. Whisk until completely combined, then set aside.

Heat a large, lightly greased skillet over medium heat. Pour 1/4 cup (60 ml) scoops of batter onto the skillet and cook for about 2 minutes per side, until golden. Adjust the temperature as necessary while cooking because the pan will continue to heat up over time.

Serve the pancakes with vegan butter and maple syrup!


There is nothing better for breakfast or brunch than a huge, ooey-gooey cinnamon roll dripping with icing and speckled with walnuts. This is the kind of breakfast that actually makes you WANT to get out of bed on a Saturday morning. It's the epitome of comfort food, and when paired with homemade vanilla bean glaze? Girrrrrrrl! Go preheat your oven.



1 cup (240 ml) unsweetened almond milk, at room temperature
¼ cup (60 g) vegan butter, melted
2¼ tsp (7 g) active dry yeast
3 cups (375 g) all-purpose flour
1 tbsp (12 g) granulated sugar
¼ tsp salt
Olive oil or coconut oil, for greasing


¼ cup (60 g) vegan butter, melted
¼ cup (50 g) granulated sugar
2 tsp (5 g) cinnamon
¼ cup (29 g) chopped walnuts


1 cup (130 g) powdered sugar
2 vanilla beans, scraped
2 tbsp (30 ml) unsweetened almond milk
Chopped walnuts, for garnish

To make the cinnamon rolls, combine the almond milk and melted vegan butter in the bowl of a stand mixer. Pour in the yeast and let sit to activate, about 5 to 10 minutes.

Meanwhile, combine the flour, granulated sugar and salt in a medium-size mixing bowl. When the yeast mixture is ready, pour the flour mixture in about 1 cup (125 g) at a time, stirring as you go.

When the dough comes together, knead with a dough hook for about 1 minute, to form a loose, sticky ball. You can add a little bit of almond milk here, if needed, to keep the dough sticky. Move the dough ball to a lightly oiled bowl, cover with plastic wrap or a clean dish towel and leave in a warm place to double in size, 1 to 2 hours.

Turn the dough out onto a lightly floured surface and roll out to a ¼-inch (6-mm) thick rectangle.

For the topping, brush the dough generously with the melted butter, then sprinkle the granulated sugar, cinnamon and walnuts evenly all over the top. Starting on one side, roll the dough into a thick log.

Using a serrated or very sharp knife, slice into 9 equal rolls. Place the rolls into a well-greased 8 × 8-inch (20 × 20-cm) baking dish, cover with plastic wrap or a clean dish towel and let sit by the oven to rise for about 30 more minutes.

Preheat the oven to 350°F (177°C). Bake the rolls for 25 to 30 minutes, until golden and fluffy. While the rolls bake, prepare the glaze by whisking together the powdered sugar, vanilla bean scrapings and milk until smooth. Once completely cooled, drizzle the vanilla bean glaze generously over the top and garnish with chopped walnuts. Enjoy!


I've made a few gratins since going vegan, but they always turned out too goopy or mushy — or on the other hand, dried out and undercooked — I just couldn't seem to get it right. This gratin, though? Total SUCCESS! The key is super thinly sliced potatoes and an extra creamy, super rich cheese sauce. The tangy and smoky flavors come together to make a decadent brunch dish or Sunday morning breakfast in bed. You'll go back for seconds!


Olive oil or coconut oil, for greasing
1¼ cups (300 ml) unsweetened almond milk
½ cup (123 g) plain vegan yogurt
½ cup (52 g) nutritional yeast
2 tbsp (15 g) cornstarch
1 tsp salt
¾ tsp smoked paprika
½ tsp pepper
¼ tsp cayenne pepper
2 lb (910 g) red potatoes, sliced 1/8 to ¼ (3 to 6 mm) thick
1 cup (175 g) finely diced red bell pepper
¾ cup (151 g) finely diced red onion
4 cloves garlic, minced
Chives, for garnish

Preheat the oven to 350°F (177°C). Grease a 9 × 13-inch (23 × 33-cm) baking dish.

In a medium-size mixing bowl, whisk together the milk, yogurt, nutritional yeast, cornstarch, salt, smoked paprika, pepper and cayenne pepper. Set aside.

Layer about half of the potatoes into the greased baking dish, spreading them evenly. Sprinkle about half of each of the bell peppers, onions and garlic over the potatoes, then top with about half of the wet mixture. Layer the rest of the potatoes on top of that, followed by the rest of the peppers, onions and garlic. Pour the last half of the wet mixture over the top. Bake for 50 to 60 minutes, until golden and bubbly. Garnish with chives and serve!


Pancakes are yummy and donuts are great, but this sweet, crunchy, gooey Dutch baby is LIFE-CHANGING. Intended as a dish for sharing, this recipe is perfect for a group brunch or after a morning of heavy drinking. I cut the sugar way down from the original recipe, but it still packs enough sweetness to cure your sweet tooth and impress your friends.


4 tbsp (28 g) ground flax
½ cup + 2 tbsp (150 ml) warm water
2 cups (240 g) whole wheat flour
2 cups (475 ml) nondairy milk
1 tsp vanilla extract
½ cup (136 g) Homemade Applesauce (here), or store-bought
2 tbsp (14 g) cinnamon, divided
¼ cup (50 g) granulated sugar
¼ cup (40 g) brown sugar
1 tsp nutmeg
½ cup (60 g) walnuts, finely chopped or crumbled
4 tbsp (60 ml) vegan butter or coconut oil
2 medium-size tart apples, cored and thinly sliced
Maple syrup or powdered sugar, for garnish

Preheat the oven to 400°F (205°C).

In a small bowl, whisk together the ground flax and water. Set aside to thicken.

In a large mixing bowl, whisk together the flour, milk, vanilla, applesauce, thickened flax mixture and 1 tablespoon (7 g) of the cinnamon.

In a separate, smaller bowl, mix together the granulated sugar, brown sugar, remaining 1 tablespoon (7 g) cinnamon, nutmeg and walnuts. Set aside.

Place the vegan butter into an 8-inch (20-cm) cast-iron pan and place it in the oven. Heat until the butter completely melts, about 3 minutes, then remove the pan from the oven and pour in the batter. Place the pan back into the oven and bake for 20 to 22 minutes, until the Dutch baby is cooked about halfway through and the sides are beginning to puff up. Pull it from the oven and cover it in apple slices. Spread the sugar and nut mixture over the top, and put the pan back into the oven. Bake 20 to 25 more minutes, then remove the pan from the oven.

Serve slices immediately with a drizzle of maple syrup or a dusting of powdered sugar.

Leftovers can be kept for up to 3 days, covered, in the fridge.


Waffles without fluffy, whipped egg whites?! You betcha! You don't need any eggs to make these super fluffy, healthier waffles that taste great, too. The flax here works as both a binder and a healthy addition of omegas ... which means you can have extra maple syrup on top, right?


1½ cups (360 ml) unsweetened almond milk
1½ tbsp (22 ml) apple cider vinegar
¼ cup (60 ml) melted coconut oil
2 tbsp (30 ml) maple syrup
1 tsp vanilla extract
2 cups (310 g) whole wheat pastry flour
2 tbsp (6 g) ground flax
1 tbsp (11 g) baking powder
1/8 tsp salt
Maple syrup and vegan butter, for serving
Fresh fruit, for garnish

Preheat your waffle iron and spray a bit of oil or nonstick spray onto it.

Combine the unsweetened almond milk and apple cider vinegar in a measuring cup and leave to curdle, about 5 minutes. Meanwhile, whisk together the melted coconut oil, maple syrup and vanilla. Pour in the curdled milk mixture and whisk to combine.

In a medium-size mixing bowl, whisk together the whole wheat pastry flour, ground flax, baking powder and salt.

Pour the wet mixture into the dry, stirring to completely combine. Let the batter sit for at least 10 minutes to aerate (see Tip).

Pour ½-cup (120-ml) scoops of batter onto the waffle iron (adjust as necessary for the size of your waffle maker) and cook until the waffle is golden and cooked through, 3 to 5 minutes.

Top with vegan butter and maple syrup and serve with fresh fruit!

Leftover waffles can be kept in the fridge but are really best enjoyed fresh.


This dish is super easy to whip up and will absolutely be the best thing at your breakfast table! It serves a big group and would be perfect alongside a large tray of mimosas and a bunch of fresh fruit. It has become a favorite around my place because it's easily made the night before and makes brunching as stress-free and delicious as it should be.


3 tbsp (20 g) ground flax
½ cup (120 ml) water
3 cups (675 g) pitted and chopped peaches (1" [2.5 cm] chunks)
½ cup (80 g) almonds, roughly chopped
3 cups (325 g) old-fashioned oats
2 tsp (7 g) baking powder
½ tsp salt
1½ cups (360 ml) unsweetened almond milk
1 (14-oz [400-ml]) can full-fat coconut milk
½ cup packed (110 g) brown sugar
1 tsp vanilla extract
1 tsp freshly ground nutmeg
1 tsp cinnamon

Preheat the oven to 350°F (175°C).

Begin by mixing together the ground flax and water in a small bowl; set aside to let the mixture gelatinize and turn to an egglike consistency, about 5 minutes. While you wait, chop up the peaches and almonds. Set these aside, too.

In a large mixing bowl, combine the oats, baking powder and salt. Add the chopped peaches and about half of the chopped almonds.

In a separate bowl, whisk together the flax "egg" mixture, almond milk, coconut milk, brown sugar, vanilla, nutmeg and cinnamon. Pour the wet ingredients into the dry ingredients, stirring to combine and uniformly distribute the peaches and almonds.

Pour the mixture into an 8 × 8-inch or 9 × 9-inch (20 × 20-cm or 23 × 23cm) baking dish and top with the remaining almonds. Bake for 45 to 55 minutes, until the mixture is bubbling and the edges have slightly crisped. Serve with a drizzle of maple syrup or a little warm milk. Enjoy!

This keeps well in an airtight container in the fridge for up to 1 week. It reheats well in the microwave or covered in foil and reheated in a warm oven.


I try to avoid sugary breakfasts — they set a bad tone for the whole day! This easy, healthy, crunchy granola is the perfect way to avoid falling into a crummy breakfast pattern. Whip up a batch on Sunday and you've got simple, ready-to-eat breakfasts for every morning of the week! And the best part? This recipe uses just a little sugar to sweeten the batch, which you can easily leave out for a totally refined sugar–free morning.


¼ cup (50 g) sugar
Zest of 1 orange (about 1 tsp, packed)
3 cups (241 g) old-fashioned rolled oats
1 cup (120 g) almonds, sliced or roughly chopped
1 cup (150 g) cashews, roughly chopped
1 cup (120 g) pecans, roughly chopped
1 cup (76 g) flaked coconut
½ cup (94 g) chia seeds
½ tsp cinnamon
½ tsp salt
¼ cup (60 ml) maple syrup
¼ cup (60 ml) coconut oil, melted

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a small bowl, use your fingers to mix together the sugar and orange zest until fragrant. Set aside.

In a large bowl, mix together the rolled oats, almonds, cashews, pecans, flaked coconut, chia seeds, cinnamon and salt. Pour in the orange-scented sugar, the maple syrup and the melted coconut oil, and stir to coat evenly.

Pour the mixture onto the baking sheet, using the back of a wooden spoon to press the granola down firmly so chunks will form. Bake for 20 to 30 minutes, stirring halfway through. To encourage a chunkier granola, press the granola down again with a spoon after stirring. When finished, let the granola cool completely before moving it to an airtight container. Serve with nondairy milk and fresh fruit!


Excerpted from Homestyle Vegan by Amber St. Peter. Copyright © 2016 Amber St. Peter. Excerpted by permission of Page Street Publishing Co..
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Meet the Author

Amber St. Peter is the founder of the popular vegan blog Fettle Vegan. Her recipes have been featured on PETA, AOL, Buzzfeed, the Huffington Post and others. She lives in Fullerton, California, with her partner, Alex, and her dog, Maddie.

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