Priya Krishna's coconut saag is one of the standout recipes in Veg Everything, the new cookbook from Tanya Sichynsky. Krishna reimagines the traditional saag paneer by swapping in coconut milk, giving the dish a creamy texture and a plant-based spin. The recipe also suggests extra-firm tofu as an alternative to paneer, making it accessible for those avoiding dairy. A video demonstration walks cooks through the process, making it easy to try at home.
Veg Everything, published September 15, 2026, collects 101 vegetarian recipes curated by Sichynsky, known for The Veggie newsletter and her YouTube series on vegetable-focused cooking. The hardcover (240 pages, ISBN-13 9780593836620, Ten Speed Press) is designed for everyday meals and gatherings, with the aim of showing that vegetarian food can be both bold and satisfying.
Over half of the recipes in Veg Everything-51 out of 101-are fully vegan, offering clear options for those seeking dairy-free and plant-based meals. This level of transparency is crucial for shoppers navigating ingredient lists and dietary preferences.
Ingredient transparency is a recurring theme. Many recipes highlight plant-based proteins like tofu, beans, and lentils, which provide fiber and a range of nutrients. For readers comparing these dishes to meal replacements or protein powders, it's worth noting that whole foods offer a broader mix of micronutrients and fiber, though they may have lower protein-to-calorie ratios than concentrated powders. The book also touches on the difference between complete and incomplete proteins, with more information available from the NIH Office of Dietary Supplements.
Claims Check: While many plant-based products tout benefits like 'clean energy' or 'immune support,' regulatory authorities such as the FDA require that such claims be substantiated by clinical evidence and not mislead consumers. Ingredient transparency and clear labeling are essential for compliance and consumer trust.
The book features recipes from several well-known contributors. Melissa Clark's grilled za'atar chicken with garlic yogurt and cilantro uses a yogurt marinade for flavor and tenderness, and can be made in the oven as well as on the grill. Ali Slagle's sheet-pan sausage with peppers and tomatoes adapts a stovetop favorite for a more hands-off approach. Kiano Moju's pili pili shrimp with braised cannellini beans combines spice and hearty beans for a memorable dinner. Eric Kim's ricotta pasta alla vodka adds creamy ricotta for extra richness.
Veg Everything is launching with events in cities across the country. Tanya Sichynsky is meeting readers at places like the Hollywood Farmers' Market in Los Angeles, Public Records in New York, and stops in New Canaan, Detroit, Philadelphia, Washington, D.C., and Atlanta. These gatherings give home cooks a chance to connect with the author and see the cookbook's approach in action.
For anyone looking to expand their vegetarian repertoire, Veg Everything offers practical recipes that don't sacrifice flavor or nutrition. The focus on bold flavors, smart ingredient swaps, and clear techniques sets a new standard for plant-based cooking. As more people look for meals that are both healthy and satisfying, this collection puts vegetables at the center of the plate.
