Vegan Diner
Check out my latest cookbook! It’s set to be released this March, on Amazon as well as at a bookstore near you. You can click the link above, which will take you to my Amazon page. I had a blast writing this book, and hope that you love it as much as I do.
Book Description
Finally, a collection of recipes that provides guilt-free comfort-food indulgence for vegans everywhere. With 125 recipes and more than 30 food photos, author Julie Hasson aims to introduce plant-based diner fare both savory and sweet. This new vegan classic covers breakfast, lunch, and supper from the diner-gone-vegan!
From pancakes, waffles, and luscious muffins to scrambles, faux Benedicts, and homemade sausage, this vegan cookbook has breakfast sizzling. Traditional lunches get a healthy new lease through clubs, open-faced sandwiches, soups, and pastas. Even filling casseroles, comforting mac-and-cheese, and slow-cooked stews are deliciously reinterpreted, followed by desserts ranging from shakes to creamy cheesecakes.
Editorial Reviews
Kim Barnouin, co-author of the #1 New York Times Bestseller, Skinny Bitch
VEGAN DINER is one of those cookbooks that inspires you to cook. The recipes are accessible and mouth-watering, and will definitely bring out the foodie in those who read it. It brings vegan cuisine to a whole new level!
Nothing could be finer than eating at Julie’s diner! Her animal-free, diner-inspired dishes elevate diner chow from trashy to classy, and the recipes are so easy that you’ll make them again and again. Only thing that’s missing is a big-haired waitress who calls you ‘Hon.’
From hearty breakfasts to swoon-worthy desserts, VEGAN DINER proves that even the coziest of comfort foods can be re-created in fantastic plant-based versions. So enjoy a classic Blue Plate Special or Barbecued Ribz, washed down with a malted and topped off with a banana pudding pie. These fun, guilt-free retro recipes are as good for you as they are kind to the planet.
Incredible decadence and down-home vegan goodness! Julie has created a masterpiece of healthy comfort food.
Follow the foolproof directions in Julie’s snazzy and impeccable latest work that includes creative and mouthwatering dishes, such as My Big Fat Greek Scramble and Vampire Fries, and turn your kitchen into the only diner of the neighborhood that is sure to leave no taste bud unsatisfied, while keeping all animals safe and happy.
Bryanna Clark Grogan, author of Nonna’s Italian Kitchen
I am so delighted with Julie’s new book! Not only does it look wonderful, with delectable color photos of many of the recipes, and stylishly retro diner scenes, but the content is a perfect combo of familiar and original. You’ll find old favorites like All-American Beer-Battered Onions, Ooey-Gooey Brownies, and Biscuits with Creamy Sage Gravy alongside Spelt Chai Pancakes, Vampire Fries, and Philly Seitan Sliders, to name but a very few must-make recipes in this book.
Fran Costigan, author of More Great Good Dairy-free Desserts Naturally
VEGAN DINER is packed with inspired veganized versions of classic diner foods, and then some! Novice, vegan or omnivore, all are sure to enjoy Julie Hasson’s clear, creative recipes that will take you from breakfast waffles to gooey brownies and everything in between.
{ 9 comments… read them below or add one }
Julie,
I bought Vegan Diner about a month ago and have been cooking my way through it… OH MY GOSH. The roasts and cheeses are to DIE for. I’m not sure how you came up with the ‘Pastrami’ or ‘Pot Roast’ but my mouth never new such vegan heaven! It’s worth seeking out those few ‘key’ ingredients (porcini mushroom powder, Maramite, etc.) to make the dishes pop. I found them all easily enough at Whole Foods or online. Thanks for such a wonderful cookbook. Panko Cutlets are next for me!
Hi Julie,
I am using this opportunity to ask you whether or not I could add 1 teaspoon of coffee extract each to both mocha java cake and mocha muffins recipes. Would ti be too strong? Should I reduce the amount of coffee in both recipes?
Thanks!
Hi Denise. I haven’t tried it with coffee extract. If you give it a try, let me know how it works.
Thanks!
I have received my copy of Vegan Diner, and I have been learning how easy it is to improve my diet without sacrificing taste. My son is a vegan pastry chef, and has tried to share how good vegan meals are, but your recipes really break it down for me. I really enjoyed the Quick and Easy Chili and the Cheezy Mac and many more. Thank you!
Confidential: I met your Mom, Marcie at Jury Duty, and she is the one who initially shared your new book with me. Please share my e-mail with her, if she would like to say “hi” sometime. Thanks again. Rae
Hi Rae! My mother told me all about you. It’s nice to meet you. Thank you so much for picking up Vegan Diner. I’m really happy that you’re enjoying it, and your son must be happy too: )
Julie,
I’m a newbie vegan who is totally in love with Vegan Diner. Last night we enjoyed the Jambalaya and tonight it’s My Big Fat Greek Scramble. There are so many inviting recipes in this cookbook, I can hardly wait to cook my way through it. Thanks so much for sharing these amazing recipes!
Deb
Hi Julie!
As a vegan, I have the unfortunate luck of also being allergic to nuts. I was really wanting to try your Cheezy Mac recipe in Vegan Diner but was wondering what I could substitute the cashew nuts for? Thank you!
Hi Laura! You can easily leave out the cashews, and sub plain soymilk for the water (to make it richer). If it still needs a little more richness, add in a little extra margarine or a little canola oil. It should be just as good!
I feel your pain on the allergies. My son used to be very allergic to nuts. Most of my recipes can easily be converted.
Hope you like the Mac & Cheeze!
Julie
Hi Julie,
I made the mocha cupcakes and ran into some issues and I am hoping you can help.
First I don’t like to use unbleached all purpose flour and usually use whole wheat but I ran out so I substituted whole wheat spelt flour. I used 2 and 1/2 cups of flour.
Instead of oil I substituted apple sauce, 1:1.
For the sugar I used raw agave,3/4 cup but due to the extra liquid I reduced the milk to 3/4 cup instead of one. I also used 7 grain milk.
The issues I faced were: the middle of the muffin was gummy and still wet but the bottoms were done and starting to burn,I cooked them for approximately 25 minutes. Once cooled the wrappers stuck to the cake.
I know I made many changes to the original recipe but I am hoping you can help me figure out what I am doing incorrectly. How do I make sure the muffins are cooked through without the wrappers sticking to the cake?
Shaina
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