The Vegan Meat Cookbook
Meatless Favorites. Made with Plants. [A Plant-Based Cookbook]
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- 11,99 €
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- 11,99 €
Beschreibung des Verlags
100+ hearty, succulent, people-pleasing meals featuring vegan meat, from comfort food classics and speedy weeknight dinners to global flavors and showstoppers, plus recipes for DIY vegan meats and cheeses.
“When vegan cheese queen Miyoko Schinner pens a new cookbook, you don’t walk to your nearest bookstore. You run. . . . Get ready for your weeknight dinners to never be the same.”—VegNews
From the Impossible Burger and Beyond Meat to MorningStar Farms, Boca Burgers, and more, plant-based meats are a growing trend for those who want to help the planet, animals, and their health but don’t want to give up the meaty flavors they love. In The Vegan Meat Cookbook, bestselling author Miyoko Schinner guides you through the maze of products available on store shelves and offers straightforward guidance on how to best use them in everything from Sausage Calzones with Roasted Fennel and Preserved Lemon to Hominy and Carne Asada Enchiladas with Creamy Green Sauce. Dig in to a satisfying vegan meal of Weeknight Shepherd’s Pie with Bratwurst and Buttery Potatoes or Meaty, Smoky Chili. Wow your guests with Coq au Vin, Linguine with Lemon-Garlic Scallops and Herbs, or Lettuce Wraps with Spicy Garlic Prawns.
For those interested in making their own vegan meats and cheese from scratch, there are recipes for Juicy Chicken, King Trumpet Mushroom Bacon, Easy Buffalo Mozzarella, Miyoko’s famous Unturkey, and many more that you’ll never find in stores. Whether you’re cutting back on meat for your health, the environment, animal welfare, or affordability, The Vegan Meat Cookbook will satisfy the cravings of flexitarians, vegans, vegetarians, and even carnivores.
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Chef Schinner (The Homemade Vegan Pantry), known as the "Queen of Vegan Cheese," proves she knows her way around vegan meat as well, in this stellar recipe collection. She notes that despite an increasing number of vegetarians and vegans, meat consumption is on the rise in America. At the same time, there's a growing population of "flexitarians," who are committed to cutting down their meat intake with plant-based alternatives. With this in mind, she shares flavorful recipes, featuring both plant-based and fake meats, alongside guidance and tips that even experienced cooks will appreciate. There is much that will entice even hardcore carnivores, including a vegan meatloaf, beer-battered jackfruit "fish" and chips, and a "better-than-the-Colonel's" take on fried chicken that's made with tofu or chickpeas. Hearty weeknight meals including vegan beef stroganoff and stove-top tofu chicken parmigiana are just a couple of the twists on familiar fare home cooks will be delighted to try, while plant-focused offerings, such as charbroiled succulent "steak" (made with chickpeas and beets) and king trumpet mushroom "scallops" make delicious alternatives to meat substitutes. Appetizing and accessible, these recipes could just as easily enhance a meat lover's diet as change minds about the place of plants in one's diet.
