Dreena’s Kind Kitchen

100 Whole-Foods Vegan Recipes to Enjoy Every Day

From veteran cookbook author Dreena Burton comes a collection of 100 dependable and delicious plant-based recipes that everyone will love.

For more than 20 years, Dreena Burton has been creating plant-based whole-food recipes. Home cooks know they can trust her recipes to work—and to be delicious! No more scouring social media, sifting through food blogs, or flipping through every book on the shelf; this is a one-stop resource for recipes that are reliable, flavorful, and healthy. Whether you need weekly staple meals or want a dish to wow for a special occasion, Dreena’s Kind Kitchen: 100 Tried-and-True Plant-Based Recipes has you covered.

You’ll find a variety of breakfasts, salads and dressings, small bites, soups, entrées, and sweets, including:

  • Lemon Poppyseed Muffins
  • Wow’em Waffles
  • Next-Level Avocado Toast
  • Potato-Cauliflower Scramble
  • Zucchini Fritters
  • Seasoned Potato Squashers
  • A-Game Chili
  • White Bean Corn Chowder
  • ‘Quicken’ Noodle Soup
  • Truffle-Staled Nut Cheese
  • Beyond BEET Burgers
  • Fiesta Taco Filling
  • Italian Ratatouille
  • 1-Minute Alfredo
  • Lentil Sweet Potato Meatloaf
  • Smoky Ceasar Salad & Potato Croutons
  • Crackle Blender Brownies
  • Charming Apple Crisp
  • Holiday Dinner Torte
  • Heavenly Baklava

Dreena also shares a cooking troubleshooting section so you can boost your kitchen skills. With helpful guidance on techniques, time-saving tips, and suggestions for repurposing leftovers into delicious new dishes, this dependable resource will boost your cooking confidence and help you find success in your own plant-powered kitchen.

About Dreena

Dreena Burton

Dreena Burton is one of the pioneering vegan cookbook authors. Vegan for 25 years, Dreena is also a mom to three “weegans.” She has charted her journey as a plant-based cook and mother of three through five bestselling cookbooks. Dreena has also collaborated with renowned plant-based physician Dr. Barnard on The Cheese Trap and coauthored their most recent Cookbook for Reversing Diabetes. Dreena’s recipes have been featured with groups including PCRM, Forks Over Knives, Blue Zones, and The Food Network. Dreena was also the Culinary Coordinator with The Food Revolution Network’s Whole Life Club. Connect with Dreena’s online kitchen and community at dreenaburton.com.

Featured Recipe

Lentil Sweet Potato Meatloaf

Serves 5-6


2 cups cooked brown lentils, divided 1 cup cooked, cooled, and peeled orange sweet potato
½ cup cooked, cooled, and peeled waxy potato (such as red or Yukon gold; see note)
3 tablespoons dehydrated onion flakes 1 medium-large clove garlic ¼ cup tomato paste
3 tablespoons tamari 2 tablespoons flax meal 1 tablespoon balsamic vinegar
1 tablespoon tahini 1 teaspoon dried oregano (or 1 tablespoon fresh oregano leaves)
½ teaspoon dried thyme (or 1½ teaspoons fresh thyme leaves) ½ teaspoon celery seed
Ground black pepper to taste (optional) 2 cups rolled oats ¼ cup pumpkin seeds
Topping Options: sweet potato, ketchup, natural bbq sauce, salt and pepper to taste


  1. Preheat oven to 375°F. Spray or wipe a glass loaf pan with oil and line with a strip of parchment paper, letting the paper overhang the sides of the dish.
  2. In a food processor, combine 1 cup of the lentils, 1 cup of the cooked sweet potato, waxy potato, onion flakes, garlic, tomato paste, tamari, flax meal, balsamic, tahini, oregano, thyme, celery seed, and black pepper. Puree briefly until fairly well combined, but not completely smoothed out. Add the remaining cup of lentils, the oats, and the pumpkin seeds and pulse through a couple of times, scraping down the bowl as needed, until the mixture is fairly well combined but still has texture—take care not to overprocess. Remove the blade and use a spatula to mix through a little more by hand.
  3. Transfer the mixture to the prepared loaf dish. Smooth out with a spatula to evenly distribute the loaf in the dish.
  4. For toppings, use the additional sweet potato, mash it and spread it over the top sprinkled with pinches of salt and pepper. Or, you can use ketchup or barbecue sauce.
  5. Cover the dish with aluminum foil. Bake for 30 minutes, then remove the foil and bake for another 6–7 minutes until the topping is set. Remove from oven and let the loaf cool in the dish for 5–10 minutes. Slice and serve!

Publication Details

  • Title: Dreena’s Kind Kitchen
  • Subtitle: 100 Whole-Foods Vegan Recipes to Enjoy Every Day
  • Author: Dreena Burton
  • Publisher: BenBella Books, Inc.
  • Publication Date: August 24, 2021
  • Price: $24.95 US
  • Format: Paperback
  • Trim Size: 7x9
  • Page Count: 256
  • ISBN: 9781950665921


Once again, Dreena Burton proves that her cookbooks should be a staple in any plant-based home.

T. Colin Campbell, PhD, coauthor of The China Study

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