Vegan Recipe Vault
How to enjoy 5-star gourmet vegan meals in under 20 minutes without expensive specialty ingredients or complicated cleanup.
Get 80 flavorful recipes plus five practical digital companion guides, built around familiar ingredients and real-life schedules.
Get Instant Access — $27 Our Story80 recipes · 171 pages · 30-day no-questions-asked guarantee
Sneak Peek
A taste of what's inside
Real dishes from the Vault — comfort food that happens to be plant-based.
The Shift
What changes when the recipes are made for you
Before the Vault
- Recipes with ingredients you've never heard of
- Tiny print you need three lamps and your readers to see
- Dinner that tastes like a compromise
- A family who notices — and complains
After the Vault
- Everyday grocery store ingredients, every time
- Large, high-contrast print made for the counter
- Dinner that tastes like Sunday again
- A family who asks for seconds
And Yes — Dessert Too
Comfort food isn't complete without something sweet at the end.
Warm chocolate, melting ice cream, a table that smells like it used to. The Vault doesn't skip dessert — it just rebuilds it, so you never have to choose between feeling good and feeling like yourself.
See the RecipesThe Vault Collection
Every cookbook in the Vault
Comfort classics and foolproof weeknight staples — all plant-based, all tested.
See For Yourself
An actual recipe from the Vault
This is exactly the format every recipe follows — simple, tested, no surprises.
One-Pan Creamy Tomato Chickpea Pasta
Ingredients
- 12 oz pasta (any shape)
- 1 can chickpeas, drained
- 1 can crushed tomatoes
- 1 cup unsweetened plant milk
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- Salt, pepper, fresh basil
Steps
- Boil pasta according to package directions.
- Meanwhile, heat olive oil and sauté garlic 1 minute.
- Add chickpeas, crushed tomatoes, and seasoning. Simmer 8 minutes.
- Stir in plant milk and drained pasta, toss to coat.
- Top with fresh basil and serve immediately.
This is one of 80 recipes inside — every one follows this same easy-to-follow format.
Meet The Founder
Tina Davis: From “Failed Vegan” to Gourmet Specialist
I loved the ethics of vegan living, but I was tired of bland meals, afternoon fog, long kitchen cleanups, and expensive specialty-store trips. Everything changed when I stopped treating veganism as a diet and started using everyday pantry staples to build gourmet flavor. I created Vegan Recipe Vault for busy people who refuse to settle for boring food.
Reader Favorites
Loved in kitchens everywhere
"The recipes feel familiar, the steps are clear, and the large print makes the book genuinely pleasant to cook from."
Weeknight dinner win
"I made the creamy pasta on a busy Tuesday and everyone asked for seconds."
Beginner-friendly
"No specialty-store scavenger hunt. I already had almost everything in my kitchen."
Easy to read
"The layout is calm and clear. I can glance down while cooking without losing my place."
Comfort food restored
"This gave me practical plant-based versions of the meals I actually missed."
What you actually get
No filler, no padding, no stock-photo placeholders.
Six chapters, breakfast through dessert.
Cover to cover, fully designed. Not a stapled PDF.
All 80 of them. You see the dish before you cook it.
Ingredients on the left, method on the right. No flipping back.
The PDF lands in your inbox the moment you check out.
Smoothies · Juicing · Cooking On A Budget.
Everything you get today
One order. The full book plus every companion guide.
Questions people ask before buying
Is this a digital book or a printed one?
Both are available. The digital edition is a PDF you download straight after checkout. The printed edition ships to you. You can also order both together.
How soon do I get it?
The digital edition arrives the moment your order goes through, with no shipping window to wait on. Printed copies ship separately.
How many recipes are in it?
80 recipes across 171 pages, split into six chapters from breakfast through dessert. Every single recipe has its own photo.
Do I need hard-to-find ingredients?
No. The recipes are built around what a normal grocery store stocks. Nothing here needs a specialty shop or an online order.
Do I have to be vegan to use it?
Not at all. Plenty of people use it to add a few plant-based meals to the week rather than to change everything at once.
What does each recipe page look like?
One recipe per two-page spread: photo and ingredients on the left, method and a tip on the right. Nothing continues onto another page, so you are never flipping back with wet hands.
What if it is not for me?
Printed books carry a 30-day guarantee. If you want to try the format first, the free 5-recipe sampler is a full download with no purchase.
What can I read the digital edition on?
Anything that opens a PDF: phone, tablet, laptop, or printed out at home. There is no app to install and no account to keep.
Still unsure? Grab the free 5-recipe sampler and see the format for yourself.