I must offer my strongest possible recommendation for Speedy BOSH! - it has genuinely changed my relationship with food. None of the recipes I have tried are bad, some are fairly average but many are truly glorious. Obviously, as an EA I have been keeping notes on each dish I try from it in Google Doc and I'd be happy to suggest my favourites to anyone who buys/has the book. 

My favourite cookbook right now is The Korean Vegan. Magical, delicious flavour combinations. The bulgogi blew my mind. The cookbook also sets you up to have a fridge full of sauces and banchan to dress up any weekday rice + protein combination into a delicious meal.

This West-African-inspired peanut soup from Cookie and Kate is what I pull out whenever I want to make something impressively delicious, but also fast and low-effort.

I found I Can Cook Vegan by Isa Chanda Moskovitz to be somewhat hit and miss, but the hits (buffalo cauliflower salad, sloppy shiitakes, chickpea tuna melt, maple-mustard brussel sprouts) were really solid. I recommend this over her earlier cookbooks; she has really reined in her desire to have 30-ingredient recipes that take over an hour to prepare.

The Moosewood Cookbook is a classic for a reason, but you gotta get a version released either before or after the 1990s low-fat fad. We like oil and salt! We like calories! Put the fat in!!

Not a book but a website (only some recipes are veg*n or low meat): https://www.seriouseats.com/

• I got a lot out of Vegetarian Chinese Soul Food. 
• I recently made this Lentil Dahl and this Matar Paneer and both went pretty well!
• My hot take: Asian food (esp. Chinese and Indian) is in a different, higher league to all other cuisines.

Not a book but @Kirsten has some good simple recipes in this post

I like this one and the use of the word "thrice":

DHALL (onions, red lentils, rice)

- fry onions

- add red lentils and thrice that much water and boil until cooked

- add garlic paste and spices 

- whilst cooking cook rice to serve with

- optionally whilst cooking slow fry (caramalise) some onions to serve with.

First up, "Plenty" by Yotam Ottolenghi. This book is a game-changer for veggie and low-meat options. His recipes are packed with flavor and creativity – seriously, you won't miss the meat.

Then there's "Thug Kitchen" – these folks keep it real with their vegan eats and no-nonsense approach. It's all about good food that's easy to make and even easier to enjoy.

And hey, speaking of recipes, I recently stumbled upon the pico de gallo recipe. It's a simple mix of fresh ingredients that adds a burst of flavor to any dish. Trust me, once you try it, you'll wonder how you ever lived without it.

I love cooking vegan or veganized cuisines from other cultures!

Chez Jorge makes vegan Taiwanese food, and everything I've tried from him is a banger: https://instagram.com/chez.jorge?igshid=YmMyMTA2M2Y=

One of my favorite soup/stew bases is coconut milk, tomato paste, peanut butter. I believe this is a West African flavor combo. You can google West African peanut soup if you want a recipe (not all have coconut milk but I strongly recommend).

Made with Lau is not a vegan channel but they have a lot of vegan recipes and many are easily veganizable (they will even often state how to veganize). Its a a channel where a child documents his fathers Cantonese Chinese recipes (who also worked in an American Chinese restaurant). https://youtu.be/lWJpa0MRHAs

I have never made better Thai food than the Thai food I make following Pailin's Kitchen. She's not vegan but has many veganizable recipes. Just amazing. The stuff tastes like it came from a Thai restaurant. https://youtu.be/miLLiyXd1Bc

My favorite cuisine to make is probably Korean. I don't have any specific people I follow, but I flipped through the Korean Vegan Cookbook by Joanne Lee Molinaro and it seems very good. My preferred dish is tteokbokki but I haven't found a good solo recipe for it and will usually combine a few.