Donna Klein

Donna Klein is a cookbook author and food writer known for practical plant-based cooking built from familiar ingredients. Supermarket Vegan gathers more than 225 recipes made without meat, eggs, or dairy, while deliberately relying on items found in ordinary grocery stores. Penguin’s Tarcher imprint published the book in 2010, arranging dishes across soups, salads, sandwiches, pasta, grain and legume combinations, side dishes, and desserts. Each recipe includes nutritional analysis, and Klein adds ingredient explanations, substitutions, serving suggestions, and preparation notes for cooks managing everyday schedules. Her training in French regional cooking at Le Cordon Bleu in Paris informs a repertoire that ranges well beyond one cuisine. Before this volume, she wrote several other vegan cookbooks and contributed food writing to publications including The Washington Post and Yoga Journal. The result is less a manifesto than a working kitchen reference, with accessibility, variety, and repeatable technique guiding its selection of meals.