Sarah Kramer’s Go Vegan! App is Delicious

Go Vegan! with Sarah Kramer, a vegan cooking iPhone and iPad app from Arsenal Pulp Press, will make everything you cook more delicious.

Go Vegan! includes 50 vegan recipes from vegan cookbook author Sarah Kramer, with an additional 10 that haven’t been previously published. It has a good variety of recipes, including typical vegan cookbook options, such as lentil burgers, cilantro ginger tempeh, and kale salads, and items I hadn’t seen before, such as Nanaimo bars, cashew creme fraiche, and soy-free gluten-free breakfast sausage. It’s also really easy to find which recipes are soy-free or gluten free. In addition to recipes for meals, there are guides to things like egg replacers, making fake Parmesan, and milk alternatives.


I also feel way more likely to use an app like this for everyday cooking over one like Epicurious, which has infinite options, most of which are definitely not vegan, and many of which are not lactose-intolerant-soy-allergic-friendly. While Go Vegan! is $6.99 in the app store, and Epicurious is free, you get a much easier-to-access vegan cookbook of quality with Go Vegan.

Things I loved about it:

+ Most, though not all, of the recipes have video or audio, and all have pictures. While an app is already a step up from a cookbook, in that it’s less awkward to whip out in the grocery store when you’re trying to remember how many tomatoes you need, the added multimedia element is excellent. There are also additional videos with general cooking tips.
+ Everything to do with the actual recipes, which all look really delicious.
+ Everything to do with Sarah Kramer, whom I have a bit of a crush on.
+ The minimalist, uncluttered design.

Things I did not love about it:

+ The shopping list itself doesn’t have a smart way of combining ingredient amounts from various recipes to tell you the total amounts you will need to purchase. You can sort by ingredient (such as oil) or by location in the store (such as tinned goods or baking, nuts, and spices) but you still have to add to figure out how much of everything you will need. (If you want to double the size of a recipe, you will also have to do this in your head — adding it twice to the shopping list is not an option.)
+ There is no way to zoom in on the text on the recipe screen. It’s black (or pink) on white and there’s enough contrast, but it seems silly that that standard zoom gestures do not work.

Visit Go Vegan! in the App Store. Don’t have an iDevice? We have vegan pumpkin pie for you anyway!

Vegan Pumpkin Pie

by Go Vegan! with Sarah Kramer

I’m thankful for pumpkins, for sugar, and for this pie. Don’t worry that it won’t look ready when you first take it out of the oven — it sets as it cools.

via Go Vegan!


1⁄4 cup (50 g) sugar
1⁄4 cup (25 g) flour
1⁄2 tsp ground cinnamon
2 tbsp vegan margarine
1⁄4 cup (30 g) walnuts or pecans, finely chopped


1 14-oz (398-mL) can unsweetened pumpkin purée
1⁄2 cup (120 mL) vegan “milk”
1⁄4 cup (40 g) cornstarch
1⁄2 cup (120 mL) maple syrup
1⁄2 tsp salt
1⁄4 cup (50 g) sugar
1 tsp ground cinnamon
1 tsp ground ginger
1⁄4 tsp allspice
1 tsp vanilla extract
1 9-in (23-cm) pie crust


1. Preheat oven to 375°F (190°C).

2. In a small bowl, stir together 1⁄4 cup (50 g) sugar, 1⁄4 cup (25 g) flour, 1/2 tsp cinnamon, 2 tbsp vegan margarine, and 1⁄4 cup (30 g) finely chopped walnuts. Set aside.

3. In a food processor, blend together 14-oz (398-mL) can unsweetened pumpkin, 1⁄2 cup (120 mL) vegan “milk,” 1⁄4 cup (40 g) cornstarch, 1⁄2 cup (120 mL) maple syrup, 1⁄2 tsp salt, 1⁄4 cup (50 g) sugar, 1 tsp cinnamon, 1 tsp ground ginger, 1⁄4 tsp allspice, 1 tsp vanilla extract until smooth.

4. Pour pumpkin mixture into prepared pie crus. Sprinkle topping evenly over top and bake for 40–45 minutes. Remove from oven and let cool. Serve at room temperature. Makes 1 pie.

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Ryan Yates

Ryan Yates was the NSFW Editor (2013–2018) and Literary Editor for, with bylines in Nylon, Refinery29, The Toast, Bitch, The Daily Beast, Jezebel, and elsewhere. They live in Los Angeles and also on twitter and instagram.

Ryan has written 1142 articles for us.


  1. so I’ve heard there are quite a few people who don’t like cilantro….that’s not true, is it?

    also this is awesome!I’m not a vegan … but autostraddle taught me to appreciate vegan cooking:)

    • I’ve heard they’ve isolated a gene that corresponds to how you taste cilantro – like, to some people it tastes like soap but then to some people it tastes amazing. I appreciate this because it means that my kitchen-mates don’t steal my frozen garlic naan. yum.


    This is the best news I’ve heard all day. Being allergic to soy is hard.

    • Agreed with the soy allergy being a killer. Throw in some chickpea, lentil, eggplant and peanut allergies- and a mild allergy to some other nuts in large quantities- and I find that my plans to eventually become less of a universe-destroying meat eater are met with some spanners in the works. >:(

      • Coconut also a bad one to have. I’m always looking for edible soy-free, coconut-free, non nut based vegan cheese (I have a casein problem). Blurgh.

        the only one I’ve found is essentially inedible.

          • Daiya cheese is completely a-fucking-mazing. Like, assuming you’re looking for something melty and buttery tasting, it tastes really kind of weird on pizza. But it means you can eat cheesy pasta things without killing adorables animals or having giant allergic reaction shizzle. so yay!

  3. I am happy to see more people attempting to change the way we think about food and what we are consuming– Consumers have the right to know where their food comes from and how animals are treated before they reach their plates. This is a good, short video to watch about this topic: Or visit for information on adapting a more compassionate lifestyle.

  4. Pingback: Sarah Kramer's Go Vegan! App is Delicious | Signs of Irritable Bowel Syndrome

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