How it all Vegan Turned Out Some Classic Vegan Recipes
Before veganism was mainstream, it was a fringe lifestyle often misunderstood and overlooked. In 1999, two bold Canadian women—Tanya Barnard and Sarah Kramer—decided to change that with a revolutionary cookbook called How It All Vegan! The book didn’t just share recipes; it offered a new way of thinking about food, ethics, and living with compassion. With its zine-style aesthetic, punk spirit, and friendly tone, How It All Vegan! became a surprise cult hit that continues to influence vegan kitchens worldwide.
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A Cookbook Ahead of Its Time
When How It All Vegan! hit the shelves, the vegan landscape was vastly different than it is today. Grocery stores lacked dairy-free cheese alternatives, plant-based milks weren’t mainstream, and ordering vegan at a restaurant usually meant a sad salad.
Barnard and Kramer weren’t celebrity chefs or culinary school graduates—they were self-taught cooks and long-time friends from Vancouver, passionate about animal rights, creativity, and community. Their approach was refreshingly DIY and accessible, breaking down the stereotype that veganism was elitist or extreme.
Unlike more polished cookbooks of the time, How It All Vegan! was playful, handwritten, and unapologetically raw in design. It reflected the spirit of the punk and feminist zine movements of the 1990s, and it resonated with readers who wanted real food, made by real people, without judgment or pretense.
Recipes That Are Approachable and Fun
One of the standout qualities of How It All Vegan! is its simplicity. The recipes are crafted with beginners in mind—many use ingredients that are easy to find and require minimal technique. There are no obscure powders or expensive superfoods, just hearty, plant-based meals that satisfy.
From comforting classics like:
- “Faux Tuna” sandwiches made with mashed chickpeas
- Tofu Dill Salad that mimics the creamy tang of egg salad
- Peanut Butter Chocolate Squares that satisfy sweet cravings
…to more experimental offerings like Coconut Curry Soup or TVP Tacos, every page encourages readers to play in the kitchen without fear of failure.
Beyond meals, the book includes recipes for homemade beauty products, cleaners, and DIY gifts, showing that a vegan lifestyle extends far beyond what’s on your plate.
The Tone: Encouraging, Not Preachy
What helped the book gain such a strong following is its welcoming tone. Unlike many early vegan texts that focused heavily on guilt or activism, How It All Vegan! takes a gentler, more inclusive approach. The authors never talk down to meat-eaters or shame readers for where they’re starting. Instead, they invite you to experiment, learn, and have fun.
This ethos made the book a gateway for many curious omnivores and vegetarians. It didn’t demand purity—it celebrated progress.
In fact, one of the recurring themes of the book is that “veganism is a journey.” Barnard and Kramer emphasize that mistakes are okay, and that small choices—like swapping cow’s milk for almond milk, or trying a vegan chili—add up to meaningful change.
Community Roots and Riot Grrrl Energy
Part of what made How It All Vegan! resonate with so many people was its deep connection to the DIY, punk, and riot grrrl scenes of the 1990s. It wasn’t just a cookbook—it was a reflection of an entire counterculture that championed body autonomy, ethical living, anti-capitalism, and zine publishing.
Sarah Kramer, in particular, became an icon in the vegan community, going on to publish several more cookbooks including Vegan à Go-Go! and La Dolce Vegan! Her vibrant vintage style, tattooed arms, and accessible wisdom gave the vegan movement a new kind of spokesperson—one who was neither corporate nor condescending.
The cookbook’s voice encouraged readers to get involved in activism, visit local farmers’ markets, and start community potlucks. It built a sense of togetherness that many other cookbooks lacked.
The Legacy of a Vegan Pioneer
More than two decades after its release, How It All Vegan! continues to be recommended on blogs, forums, and vegan starter guides. It has sold hundreds of thousands of copies, been translated into multiple languages, and helped fuel a generation of ethical eaters.
Its continued relevance speaks to the timelessness of its message: that food should be joyful, inclusive, compassionate, and fun. In many ways, it predicted today’s movement toward plant-based living, zero-waste practices, and ethical consumerism—without any corporate gloss.
While newer vegan cookbooks may feature glossy photography and Instagram-ready meals, How It All Vegan! endures for its sincerity. It feels like getting a handwritten recipe from a friend who really cares.
Criticism and Room for Growth
No book is without its flaws, and some readers today may find parts of How It All Vegan! a bit dated. The lack of allergen-friendly substitutions (like for gluten or soy) and the absence of nutrition breakdowns may be a drawback for those with dietary restrictions.
Others have pointed out that while the book is inclusive in tone, it doesn’t directly address issues of intersectionality or food justice—topics that are now essential in modern conversations about veganism.
Still, given the time of its publication, the book was remarkably progressive, and many of its core values remain deeply relevant.
Conclusion: Why It Still Belongs on Your Shelf
In a sea of ever-evolving food trends, How It All Vegan! remains a touchstone of compassionate cooking. It reminds us that going vegan isn’t about being perfect—it’s about progress, curiosity, and creativity. Whether you’re a longtime vegan, a beginner experimenting with Meatless Mondays, or just looking for easy, comforting recipes that don’t harm animals, this cookbook offers more than meals. It offers a mindset.
Barnard and Kramer helped create a movement that wasn’t about restriction, but about expansion—of flavor, of awareness, and of community. Their message still rings true today: veganism isn’t just about what you eat. It’s about how you live—and how you can live with a little more compassion, and a lot more fun.