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Viva Vegan! [Paperback]

Terry Hope Romero
4.4 out of 5 stars  See all reviews (5 customer reviews)
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Book Description

6 May 2010
As coauthor of the phenomenally successful cookbooks Veganomicon and Vegan Cupcakes Take Over the World, Terry Hope Romero has long been one of the most popular vegan chefs around. Now, in her first solo cookbook, Romero opens the world of Latin flavor to vegans and foodies alike. Viva Vegan! expands the palates of anyone looking for a way to add fresh, seasonal ingredients and authentic spice to their meals without relying on animal products. A proud Venezuelan-American, Romero's enthusiasm for her culture shines through every recipe. Viva Vegan! covers every aspect of Latin cooking across the Americas: refreshing bebidas (drinks), vibrant ensaladas, hearty empanadas, nourishing stews, and one-dish wonders. Learn the basics--how to make the perfect tamale, salsa to complement any dish, and beans from scratch--plus special treats like flan, churros, and more. Complete with gorgeous color photos, Viva Vegan! is the ultimate guide to authentic and inspired new Latin cuisine.

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Viva Vegan! + Vegan Eats World + Veganomicon: The Ultimate Vegan Cookbook
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Product details

  • Paperback: 288 pages
  • Publisher: Da Capo; 1 Original edition (6 May 2010)
  • Language: English
  • ISBN-10: 0738212733
  • ISBN-13: 978-0738212739
  • Product Dimensions: 23.4 x 18.7 x 2.1 cm
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (5 customer reviews)
  • Amazon Bestsellers Rank: 210,795 in Books (See Top 100 in Books)

More About the Author

Terry Hope Romero is co-author with Isa Chandra Moscowitz of bestselling vegan cookbooks, Vegan Cupcakes Take Over the World, Veganomicon and Vegan Cookies Invade Your Cookie Jar. Jessica Alba featured Vegan Cupcakes Take Over the World in her Seven Secrets for a Fast Slimdown. Isa and Terry won US VegNews's Best Vegan Cookbook Authors award three years in a row. They hosted the public access vegan cooking show The Post Punk Kitchen and were featured in the New York Times and US Public Radio. Terry is a columnist for VegNews's Hot Urban Eats, has made appearances and lead seminars at vegetarian food conferences across North America. She and Isa hosted the public access vegan cooking show The Post Punk Kitchen and were featured in the New York Times and National Public Radio.

Also a professional designer, Terry loves art, illustration, fashion, gaming, comic books, dancing, writing, reading, and yoga. Terry lives, cooks and eats in NYC. She lives in Portland, Oregon.

Product Description


"This book introduces us to the incredible tastes and diversity of South American cooking...Definately one of my favourite books of the year." --The Vegetarian

"Viva Vegan is an innovative new book that incorporates exciting new recipes with delicious traditional Latino favourites...Whether you are looking for a comforting feast or have a specific dietary requirement Viva Vegan has something for you."
--The Vegan

About the Author

Terry Hope Romero is a vegan chef and coauthor of several bestselling cookbooks. She contributes to VegNews's "Hot Urban Eats" column and has hosted the public access/podcast vegan cooking show the Post Punk Kitchen. She lives in Queens, New York.

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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

4.4 out of 5 stars
4.4 out of 5 stars
Most Helpful Customer Reviews
8 of 8 people found the following review helpful
5.0 out of 5 stars An instant favourite! 2 April 2011
As a vegan Texan living in the UK, I sorely missed Latin food. Terry's book really takes care of every possible craving I could have and creates a few new ones! I've easily made 1/3 of the recipes in the book. I've had it for less than a year and it's almost as stained with use as my other favourites that I've owned for years. I love this book so much, I even sent copies to my sister in Texas and my best friend in Newcastle.

My favourite recipes are the Drunken Beans with Seitan Chorizo paired with the Yellow Rice with Garlic (the best rice I've ever eaten in my life), Quick Red Posole with Beans, Swiss Chard with Raisins and Capers, Chimichurri Baked Tofu, pupusas, Cachapas (corn pancakes), tamales, Agua de Papelón, and Coconut Tres Leches Cake. In fact, apart from the plantains, I can't think of a single thing I've made from this book that I didn't love.

There are really just a few recipes that I want to make but can't because of lack of ingredients. However, most of what you can't get from health food shops can be purchased online - masa, chillies, annatto seeds, and spices from Lupe Pintos or Chilli Pepper Pete, vital wheat gluten (for the seitan - which has nothing to do with spelt) from Flourbin or Low Carb Megastore, nutritional yeast from Real Foods, Goodness Direct, or Vit-Shop, etc. So look around and experiment, and don't be put off by the unfamiliarity of it!
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5 of 5 people found the following review helpful
I love this book. It has been great for expanding my cooking repertoire. South American food is poorly represented in the UK, and until I bought this book my knowledge boiled down to either chilies or fajitas/enchiladas. This book has really started to open my eyes to a world of brilliant cuisine and there's not been a single dish I've tried from here that I haven't loved (even the plantains!)

Yes, some of the ingredients can be a little hard to track down on a cold Tuesday night after work, but either a little inventiveness and substitution, or a bit of forward thinking to stock your pantry, overcomes those problems. If you were to get completely stuck on locating an ingredient, then the world of the internet is there to help with substitutions and advice. I recently came across corn husks in a food store and can't wait to get working on some tamales!

Given the ingredients situation in the UK, unless you live close to a good ethnic food shop, this book isn't necessarily for someone who wants an easy no-brains-inspiration dinner when you're exhausted from work. If you're into cooking and get excited by new cuisines, ingredients, and ideas, and you don't mind a little forward thinking, experimenting and creativity to get round the occasional ingredient, I thoroughly recommend it.
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4 of 4 people found the following review helpful
5.0 out of 5 stars Excellent Introduction to Mexican Cuisine 20 Jun 2011
This book introduces us to the incredible tastes and diversity of Mexican influenced cooking, a cuisine often overlooked here in the UK. Like Veganomicon, this book features lots of useful hints and tips as Terry shares her wisdom on issues like explaining the various folding methods for burritos or showing you how to make authentic tortillas with masa harina. You can, of course, use shop bought ones but that takes away all the fun! My favourite recipes so far has been the tamales - sweet poato flavoured chipotle in adobo, wrapped in corn husks and then steamed. It's well worth hunting out all the authentic ingredients for this book but you won't be disappointed with the recipes using more accessible items. Definitely one of my favourite books of the year.
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Venezuelan-American cookbook author Terry Hope Romero (Veganomicon: The Ultimate Vegan Cookbook) makes Latin food vegan-friendly in Viva Vegan! This collection of 200 vegan recipes includes offerings from Mexico, Central and South America, and the Caribbean. You'll find updated favorites like tostones and mofongo (Puerto Rico), stuffed arepas (Venezuela and Colombia), tamales and tortas (Mexico), ropa vieja (Cuba), ceviche (Peru), and more.

If you're new to vegan and / or Latin cuisine, fear not! Romero thoughtfully includes a primer on the vegan Latin pantry, along with numerous sidebars, suggested menus (The Buena Vegan Social Club, Colombian Colors, Buenos Aires Potluck, Sofrito So Good, etc.), and a quick-start shopping list (which can be printed at the author's website) that'll have you whipping up vegan delights with Latin flair in "sólo unos minutos" (okay, maybe un poco más for some of the recipes). Quirky Spanish phrases pepper the book; they may not be grammatically correct, but they're likely already familiar to non-Spanish speakers.

Recipes are straightforward and in easy-to-read typeface; recipe names are in all-caps red, while the ingredients and steps are supplemented with tips, uses, and variations. You'll find animal-free versions of staples like dulce de leche, chicharrones (instead of deep-fried pork rinds, Romero uses Chinese-style tofu; I would imagine that tofu skins would also crisp up nicely), masa dough (using vegan margarine and vegan shortening to replace the lard used in traditional tamales), and chorizo (there's an included recipe for seitan chorizo, but Field Roast makes a very good (and spicy) chipotle vegan sausage that could be substituted).
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