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Robin Robertson

@veganwithoutborders
Robin Robertson

Robin Robertson is a veteran restaurant chef, cooking teacher, and acclaimed writer. She pens a regular column for VegNews magazine and has written for Vegetarian Times, Health Naturally, Restaurant Business, National Culinary Review, American Culinary Federation magazine, and Better Nutrition. She has written numerous cookbooks, including the best-selling titles Fresh from the Vegan Slow Cooker, Vegan Planet, Vegan on the Cheap, and Quick-Fix Vegan. Robertson currently writes, promotes her books, and teaches classes on her innovative vegan cuisine from her home in the Shenandoah Valley of Virginia. Her website is robinrobertson.com.

All Articles by Robin

Recipes

See the article vegan primavera mac & cheese recipe

Vegan Primavera Mac & Cheese Recipe

This cheesy vegan mac is perfect for the holiday season. Enjoy as a side, or garnish with all the toppings for a festive entree.

Robin Robertson Robin Robertson
Mac & Cheese
Recipe
See the article vegan mac & cheese shepherd’s pie recipe

Vegan Mac & Cheese Shepherd’s Pie Recipe

If you enjoy both shepherd’s pie and mac 'n' cheese, chances are you’ll love this nontraditional union of the two in one delicious casserole.

Robin Robertson Robin Robertson
Vegan Mac & Cheese Shepherd's Pie Recipe
Recipe
See the article mom’s baked vegan mac & cheese recipe

Mom’s Baked Vegan Mac & Cheese Recipe

My mother used to make a delicious baked macaroni and cheese topped with (accidentally vegan) Ritz cracker crumbs and paprika. The sauce began with a roux to make a rich béchamel and was baked to perfection. Note: The texture of this baked casserole is meant to be firm, not saucy. The optional shredded vegan cheese makes the sauce richer, but it’s delicious without it.

Robin Robertson Robin Robertson
Baked Mac & Cheese
Recipe

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