Eating vegan has never been easier…or faster in Cook the Pantry.

Make satisfying plant-based meals using ingredients from your pantry. Whether you don’t feel like cooking or just don’t have the time to cook, you can prepare delicious and nutritious meals in 20 minutes or less with Cook the Pantry. These easy and economical recipes were developed by renowned chef and cookbook author Robin Robertson. In just minutes, you can prepare recipes such as:

• Artichoke Muffaleta Po’Boys
• Giardiniera Mac and Cheese
• Tuscan Chickpea Fritatta
• Cheeseburger Pizza
• Jerk Tempeh with Coconut Quinoa

Create tempting desserts, too, such as Easy Chocolate Pie, Coconut Lime Drops, No-Bake Oatmeal Cookies, and Pecan Pie Balls. This must-have cookbook provides simple instructions to get you in and out of the kitchen in no time using healthy plant-based ingredients. Robin shows you how to create a well-stocked pantry so you always have the makings of a delicious home-cooked meal. She also shares her time-saving tips to make these easy recipes for weeknight dinners, lunches on the go, or to feed unexpected guests.

Robin Robertson is a veteran restaurant chef, cooking teacher, and acclaimed writer.

She pens a regular column for VegNews magazine and has written for Vegetarian Times, Health Naturally, Restaurant Business, National Culinary Review, American Culinary Federation Magazine, and Better Nutrition.

She has written numerous cookbooks, including the best-selling titles Vegan Planet, Vegan on the Cheap, and Quick-Fix Vegan. Robertson currently writes, promotes her books, and teaches classes on her innovative vegan cuisine.