--- product_id: 9182325 title: "But I Could Never Go Vegan!" price: "SAR 99" currency: SAR in_stock: true reviews_count: 13 url: https://www.desertcart.com.sa/products/9182325-but-i-could-never-go-vegan store_origin: SA region: Saudi Arabia --- # But I Could Never Go Vegan! **Price:** SAR 99 **Availability:** ✅ In Stock ## Quick Answers - **What is this?** But I Could Never Go Vegan! - **How much does it cost?** SAR 99 with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.com.sa](https://www.desertcart.com.sa/products/9182325-but-i-could-never-go-vegan) ## Best For - Customers looking for quality international products ## Why This Product - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Description “Get ready for your taste buds to explode.”―Isa Chandra Moskowitz Can’t imagine living without cheese? Convinced that dairy-free baked goods just don’t cut it? Hate the taste of tofu and not a fan of boring salads? EXCUSES, BE GONE! Blogger-author extraordinaire Kristy Turner deliciously refutes every excuse you’ve ever heard with 125 bursting-with-flavor vegan recipes for every meal of the day―including dessert! “ All those special ingredients are way more expensive. ” Not when you can make your own Homemade Seitan, Barbecue Sauce, Zesty Ranch Dressing, and Tofu Sour Cream. “ I could never give up cheese! ” You won’t miss it at all with Tempeh Bacon Mac ‘n’ Cheese with Pecan Parmesan, Tofu Chèvre, Citrus-Herb Roasted Beets with Macadamia Ricotta, or Mushroom Cheddar Grilled Cheese Sandwiches. “ What about brunch? ” Chickpea Scramble Breakfast Tacos, Lemon Cornmeal Waffles with Blueberry Sauce, and Caramel Apple-Stuffed French Toast are vegan breakfasts of champions! “ My friends won’t want to come over for dinner. ” They will when they get a taste of Carrot Cashew Pâté, Portobello Carpaccio, and Gnocchi alla Vodka. “ But I scream for ice cream! ” Then you’ll shriek over Dark Chocolate Sorbet, Mango Lassi Ice Cream, and from-scratch Oatmeal Raisin Ice Cream Sandwiches. If you’re a waffling vegan newbie, on-the-fence vegetarian, or veg-curious omnivore, this book will banish your doubts. You’ll find you can get enough protein, fit in at a potluck, learn to love cauliflower, and enjoy pizza, nachos, brownies, and more―without any animal products at all. (Even vegan pros will discover some new tricks!) Colorful photographs throughout will have you salivating over Kristy’s inventive, easy-to-follow recipes. So what are you waiting for? Get in the kitchen and leave your excuses at the door! 269 color photographs Review: TRULY my new favorite! I'm not vegan (I'm vegetarian) - I should start by saying, I don't review a lot of cookbooks, and I have *many* (seriously -- in my new kitchen we're having a shelving unit built). I got this for my birthday a couple weeks ago (forgot I put it on my wishlist) and when I got it from my husband, I was bummed it wasn't a different book I was hoping for. I need to thank him *again* when he comes home tonight, two more incredible recipes today -- this book is truly, TRULY my new favorite! I'm not vegan (I'm vegetarian), and this cookbook is straight up, no weirdo vegan ingredients you never heard of (unless you've not heard of nutritional yeast, which you SHOULD, because it's chock full of B vitamins and has a cheesy, nutty taste, it makes everything better). I've made two of the cheeses here, both of which I love (try the tofu chevre with fig jam on crostini, holy omg). I've made cheeses before, but not like this, not that I wanted to make again and again (the chevre is in my fridge for the 2nd time). I've made 5 recipes, all of which were seriously -- life changing. The Roasted Broccoli Salad w Apples, Toasted Almonds, Tempeh Bacon and Lemon tahini dressing that I'm eating right now is unreal. Flavor explosion times a million. I've roasted my own veggies thousands of times, my broccoli has *never* tasted like this. The balance of salt & sweet & acid -- this woman knows what she's doing. The one thing I've noticed that I love, Kristy isn't afraid of spices, seasonings, alliums. When something calls for 1 clove of garlic in any of my other books, I do 5. I doubled the seasoning today for my broccoli, assuming it wasn't enough (because it never is), but it was. Love that!! And yep, you can follow her actual recipes!! Another thing I *really* appreciate is that these are whole food recipes. She makes flax eggs, uses bananas, dates, etc instead of using "Ener-G egg replacer" in her baked goods. She uses real ingredients, I didn't see one "faux meat" item in here -- she does make her own seitan, which I'm not a fan of in general, but there's plenty of legumes, tofu, tempeh and veggies kicking butt in these recipes. A lot of the recipes are comfort food dishes, but there are plenty of light items too. There are plenty of baked goods and ice cream in this book I plan to try, all the things you loved as a omnivore are in this book. Including Peanut Butter Cups and French Toast and Omelettes. Oh yeah. Sorry if I sound corny, but I want to sing from the rooftops about this book. I made my girlfriend buy it, because I couldn't bare with letting her borrow it from me. This food is on point, vegan or not -- I would recommend this book to anyone who wants to cook flavorful, healthful, beautiful, delicious food that is dinner party worthy!! Can I give this 6 stars?? Review: Funny, Innovative and above all, these recipes are attainable. A great read as well as a guide to vegan cooking! - I have been a vegetarian for over 20 years; live in a house with folks that all eat meat and LOVE all things cheese so never made the transition to Vegan - Friday nights after a long week in work are just too perfect when finished with cheese, wine and olives! So when I saw this book that not only looked fun but was written by someone who at one point professed herself as a "die hard cheese nerd" : my curiosity was piqued and I added it to my Christmas list! I loved it from the moment I opened it and read it in book form which I would never typically do with a cookbook (I was also pretty hungry as my relatively new range decided to die on Christmas day leaving my food plans a little askew; so pretty food porn was the next best thing!). Things to love: no crazy tools required -blender; check, cutting board , check; I have those ...so was happy that I did not see pages requiring dehydrators and other gadgets I will probably never buy! Food I have heard of -stuff I can buy in a regular store -yet another plus! Pretty pics full of old faves - Mac N'Cheese, Pie, Mexican dishes, Asian dishes, spiced food, and yes, even cheese! This is hearty food that one can feed the family with and yet end up with clean plates and full bellies! Today I made the broccoli chickpea soup as nutritional yeast is always on hand in my pantry, and it was delicious , warm and easy to make; the Creole Corn chowder is next on my list as well as some of the rather delicious looking desserts to serve friends and family over the holidays...only to announce after they were vegan ! This book is chock full of options! It begins with an interesting and easy to follow introduction covering basic ingredients and tools you will need to get started; followed by a basic how to guide on topics such as roasting garlic, making nut butters and cooking various grains. Then I really loved the guide to making condiments and components that can be added to dishes such as tofu sour cream and tempeh bacon. This is followed by a section built for cheese lovers full of ideas to fill that craving without dairy (have yet to try but will update when I do). The book then covers vegan options for beef lovers, pizza lowers, heck even those who adore chocolate! This book is designed to tempt the pallet of those with some big craving who as the title states "could never go vegan"! Simply love this book and will use regularly. I will update this review as I tempt my meat loving household with these dishes! Follow up: I seriously doubted I could give up cheese, or that vegan cheese would be that good but just tried making their cashew blue cheese and all I can say is why, I am a convert! ## Technical Specifications | Specification | Value | |---------------|-------| | Best Sellers Rank | #1,232,270 in Books ( See Top 100 in Books ) #326 in Soul Food Cooking, Food & Wine #708 in Vegetable Cooking (Books) #1,638 in Vegan Cooking (Books) | | Customer Reviews | 4.5 out of 5 stars 1,094 Reviews | ## Images ![But I Could Never Go Vegan! - Image 1](https://m.media-amazon.com/images/I/91EtuicphoL.jpg) ## Customer Reviews ### ⭐⭐⭐⭐⭐ TRULY my new favorite! I'm not vegan (I'm vegetarian) *by H***R on October 21, 2015* I should start by saying, I don't review a lot of cookbooks, and I have *many* (seriously -- in my new kitchen we're having a shelving unit built). I got this for my birthday a couple weeks ago (forgot I put it on my wishlist) and when I got it from my husband, I was bummed it wasn't a different book I was hoping for. I need to thank him *again* when he comes home tonight, two more incredible recipes today -- this book is truly, TRULY my new favorite! I'm not vegan (I'm vegetarian), and this cookbook is straight up, no weirdo vegan ingredients you never heard of (unless you've not heard of nutritional yeast, which you SHOULD, because it's chock full of B vitamins and has a cheesy, nutty taste, it makes everything better). I've made two of the cheeses here, both of which I love (try the tofu chevre with fig jam on crostini, holy omg). I've made cheeses before, but not like this, not that I wanted to make again and again (the chevre is in my fridge for the 2nd time). I've made 5 recipes, all of which were seriously -- life changing. The Roasted Broccoli Salad w Apples, Toasted Almonds, Tempeh Bacon and Lemon tahini dressing that I'm eating right now is unreal. Flavor explosion times a million. I've roasted my own veggies thousands of times, my broccoli has *never* tasted like this. The balance of salt & sweet & acid -- this woman knows what she's doing. The one thing I've noticed that I love, Kristy isn't afraid of spices, seasonings, alliums. When something calls for 1 clove of garlic in any of my other books, I do 5. I doubled the seasoning today for my broccoli, assuming it wasn't enough (because it never is), but it was. Love that!! And yep, you can follow her actual recipes!! Another thing I *really* appreciate is that these are whole food recipes. She makes flax eggs, uses bananas, dates, etc instead of using "Ener-G egg replacer" in her baked goods. She uses real ingredients, I didn't see one "faux meat" item in here -- she does make her own seitan, which I'm not a fan of in general, but there's plenty of legumes, tofu, tempeh and veggies kicking butt in these recipes. A lot of the recipes are comfort food dishes, but there are plenty of light items too. There are plenty of baked goods and ice cream in this book I plan to try, all the things you loved as a omnivore are in this book. Including Peanut Butter Cups and French Toast and Omelettes. Oh yeah. Sorry if I sound corny, but I want to sing from the rooftops about this book. I made my girlfriend buy it, because I couldn't bare with letting her borrow it from me. This food is on point, vegan or not -- I would recommend this book to anyone who wants to cook flavorful, healthful, beautiful, delicious food that is dinner party worthy!! Can I give this 6 stars?? ### ⭐⭐⭐⭐⭐ Funny, Innovative and above all, these recipes are attainable. A great read as well as a guide to vegan cooking! *by Z***L on December 27, 2014* I have been a vegetarian for over 20 years; live in a house with folks that all eat meat and LOVE all things cheese so never made the transition to Vegan - Friday nights after a long week in work are just too perfect when finished with cheese, wine and olives! So when I saw this book that not only looked fun but was written by someone who at one point professed herself as a "die hard cheese nerd" : my curiosity was piqued and I added it to my Christmas list! I loved it from the moment I opened it and read it in book form which I would never typically do with a cookbook (I was also pretty hungry as my relatively new range decided to die on Christmas day leaving my food plans a little askew; so pretty food porn was the next best thing!). Things to love: no crazy tools required -blender; check, cutting board , check; I have those ...so was happy that I did not see pages requiring dehydrators and other gadgets I will probably never buy! Food I have heard of -stuff I can buy in a regular store -yet another plus! Pretty pics full of old faves - Mac N'Cheese, Pie, Mexican dishes, Asian dishes, spiced food, and yes, even cheese! This is hearty food that one can feed the family with and yet end up with clean plates and full bellies! Today I made the broccoli chickpea soup as nutritional yeast is always on hand in my pantry, and it was delicious , warm and easy to make; the Creole Corn chowder is next on my list as well as some of the rather delicious looking desserts to serve friends and family over the holidays...only to announce after they were vegan ! This book is chock full of options! It begins with an interesting and easy to follow introduction covering basic ingredients and tools you will need to get started; followed by a basic how to guide on topics such as roasting garlic, making nut butters and cooking various grains. Then I really loved the guide to making condiments and components that can be added to dishes such as tofu sour cream and tempeh bacon. This is followed by a section built for cheese lovers full of ideas to fill that craving without dairy (have yet to try but will update when I do). The book then covers vegan options for beef lovers, pizza lowers, heck even those who adore chocolate! This book is designed to tempt the pallet of those with some big craving who as the title states "could never go vegan"! Simply love this book and will use regularly. I will update this review as I tempt my meat loving household with these dishes! Follow up: I seriously doubted I could give up cheese, or that vegan cheese would be that good but just tried making their cashew blue cheese and all I can say is why, I am a convert! ### ⭐⭐⭐⭐⭐ The best vegan cookbook out there *by K***E on January 7, 2017* This is by far my all time favorite cookbook. I had it from the library for awhile but decided to buy it since there's too many recipes I wanted to make (I go through a lot of vegan cookbooks from the library but only actually buy a few). In fact there is almost nothing in here that I DON'T want to make. Here are the recipes I've made so far: Sunflower sausage - an awesome healthy alternative to soy or seitan mock meats and really easy to make. Tofu sour cream - a no oil recipe, yay! Sunflower cheddar - not a very realistic tasting cheese but delicious and gratable on it's own right. Cheaper than cashew cheese. Caprese Farrotto with macarella - I couldn't find macadamia nuts so I used Brazil nuts for the cheese. This recipe is soooo good. It's a pestoy tomato grain topped with vegan cheese. Savory overnight quinoa oatmeal - I love new takes on savory breakfasts (not into sweet) and this one is great with roasted red pepper and olives. Chickpea scramble breakfast tacos - a great soy free breakfast option and really yummy. Chocolate stout chili fries - just did the chili part and brought to an omnivore potluck where it was well received. Potato sauerkraut soup with sausage crumbles - my soup turned a weird brown color because of the broth I used but it was still good. Would definitely use vegan chicken broth in the future. Roasted veggie deep-dish pizza - loved the design because I always feel like I eat too much bread with pizza (this is much more vegetable heavy) but the sauce is very bland. Would make again with a different sauce. Orange-miso mushroom scallops with orange, fennel, and forbidden rice - this was the biggest flop of the book, sadly. There wasn't enough flavor and I'm not a fan of half-cooked citrus slices. Seitan-mushroom roast with wild rice stuffing - I made this for Thanksgiving and it was better than any other foil-wrapoed seitan-mushroom roast I've made before. That said, I still prefer braised roasts. Creamy curried tempeh salad with dried cherries and almonds - a great alternative to chicken salad for lunch. We ate it in lettuce leaves. There's so much more I want to make - especially the recipes using homemade vegan blue cheese, the eggplant "meatball" subs, and sesame siracha tofu sliders. I generally cook very low oil and this book is so adaptable to that style of cooking (hardly any oil called for and it's easy to remove). It's great for beginner vegan cooks in that it specifically addressed concerns they have over going vegan (each chapter tackles a specific barrier like "I could never give up cheese", "Tofu doesn't taste like anything). But it also has plenty of new and exciting ideas for us veteran vegans. If you're going to buy one vegan cookbook, get this one! --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.com.sa/products/9182325-but-i-could-never-go-vegan](https://www.desertcart.com.sa/products/9182325-but-i-could-never-go-vegan) --- *Product available on Desertcart Saudi Arabia* *Store origin: SA* *Last updated: 2026-10-05*