No more throwing out past-its-prime produce, doing on-the-fly math to scale down recipes designed to serve a crowd, or guessing at substitutions for nonvegan ingredients. Now you can skip straight to perfectly portioned, all-vegan custardy French toast, katsu sandwiches with the crispiest pan-fried tofu, spicy sesame noodles, velvety vegetable chowder, gooey fig streusel bars, and more.

Includes index.

Veg-inner's Guide to Cooking for Two -- Breakfast -- Soups, Stews, and Chilis -- Sandwiches, Burgers, and Flatbreads -- Salads -- Pasta and Noodles -- Grain, Bean, and Vegetable Mains -- Small Plates -- Desserts.