The Whole Vegetable

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Discover wholesome, sustainable, plant-based dishes in this essential cookbook, perfect for anyone looking to reduce their waste or cook more economically

‘Hearty, healthy, flavour-packed dishes’ MAIL ON SUNDAY
‘A uniquely sustainable and delicious approach to modern plant-based cooking’ VOGUE
‘The Whole Vegetable blew me away . . . Full of inventive waste-free recipes’ Tom Hunt, GUARDIAN
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Have you ever wondered how to make your diet truly eco-conscious?

In this beautiful plant-based cookbook, over 130 simple, creative, planet-friendly recipes put vegetables at the very centre of your table. Embracing often-discarded parts such as leaves, stalks, tops, flowers, seeds and even peelings, this is cooking at its most sustainable and cost-effective.

In The Whole Vegetable, Sophie Gordon shows us how to:
– Cook with every part of every vegetable
– Reduce waste in your cooking
– Reinvent your leftovers
– Eat with the seasons

From Cauliflower Carbonara, Broccoli Pesto and Chunky Pumpkin Tacos, to Cherry Breakfast Crumble, Maple-Roasted Pears and Apple & Walnut Danish Buns, The Whole Vegetable is packed with thoughtful recipes for every season.

Most of all, it will ensure that nothing in your kitchen goes to waste.
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‘Creative, delicious, planet-friendly recipes . . . Teaches you how to put those often discarded parts of fruit and veg to good (and tasty) use’ Women’s Health

‘Wow, Sophie Gordon’s . . . The Whole Vegetable blew me away. I wonder if she is the next Anna Jones. A seasonal, plant-centric, whole food recipe book without ultra-processed vegan ingredients. The recipes are super-inventive and importantly waste free!’ Eco-Chef Tom Hunt

‘The Whole Vegetable heroes plant-based cookery, with recipes that also help reduce food waste in the kitchen and improve sustainable living. A worthwhile read’ Good HousekeepingA uniquely sustainable and delicious approach to modern plant-based cooking—Vogue UK

Creative, delicious, planet-friendly recipes . . . What sets this vegan recipe book apart from other vegan cookbooks is that it teaches you how to put those often discarded parts of fruit and veg – such as, leaves, stalks, tops, flowers, seeds and peelings – to good (and tasty) use—Women’s Health

Inspirational—Guardian

The Whole Vegetable heroes plant-based cookery, with recipes that also help reduce food waste in the kitchen and improve sustainable living. A worthwhile read—Good Housekeeping

Wow, Sophie Gordan’s new cookbook The Whole Vegetable blew me away. I wonder if she is the next Anna Jones. It is a seasonal, plant-centric, whole food recipe book without ultra-processed vegan ingredients. The recipes are super-inventive and importantly waste free!—Eco-Chef Tom Hunt

A win for us and the planet—Women’s Health

The Whole Vegetable blew me away . . . Full of inventive waste-free recipes—Tom Hunt, Guardian

In The Whole Vegetable, Sophie Gordon demonstrates not only how to make filling, hearty vegan meals from scratch, but also how to eat seasonally, use every part of a vegetable, and give new life to plant-based leftovers—Vogue

Trying to eat a bit more consciously? This beautiful celebration of veggies from plant-based chef Sophie Gordon will help you on your green way—Sainsbury’s Magazine

A collection of seasonal recipes celebrating veg in its entirety—Independent Daily EditionSophie Gordon is a plant-based chef and recipe developer, caterer, and entrepreneur. She runs the South East London Supper Club, creating vegan dishes for a variety of attendees, and also holds regular plant-based retreats across the globe, collaborating with Soho House, Oddbox, Lululemon, Free People, Foodism, Vita Coco and many more. Her platform is focused on plant-based and sustainable eating, environmental protection, and wellness.LV

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