Plant-Based Meats: Hearty, High-Protein Recipes for Vegans, Flexitarians, and Curious Carnivores

by Robin Asbell

Overview

Plant proteins that deliver all the meaty satisfaction of your favorite comfort foods

Mock meats have progressed way beyond basic seitan, and reducing your meat consumption is easier than ever before with these realistic alternatives. With a handy guide to ingredients, cooking methods, and the basic flavor profiles behind what makes “meat” so tasty, this book is for meat lovers who still want an option that mimics the real thing, and vegetarians who don’t want all the additives you get with processed, store- bought mock meats. From meat loaf to sausages, from pâté to jerky, Robin Asbell has a plant- based answer for midweek suppers, weekend brunches, and holiday showstoppers.

Recipes include:
• Thai Meatballs in Red Curry
• Smoky King Trumpet Mushroom Bacon
• Cauliflower Buffalo Wings
• Jackfruit Pulled Pork and Barbecue Sauce
• Turkey Roll with Stuffing

Product Details

ISBN-13:	9781682682210
Publisher:	Countryman Press, The
Publication date:	11/06/2018
Pages:	184
Product dimensions:	7.40(w) x 8.60(h) x 0.70(d)

About the Author

Robin Asbell is a cookbook writer and chef. Her work has appeared in Clean Eating, Better Homes and Gardens, Vegetarian Times, Real Food, and elsewhere. She lives and teaches cooking classes outside Minneapolis.

Table of Contents

Introduction 9

Ingredients Glossary 18

Cooking Methods 22

Basic Meats 25

Sausages 35

Lunch Meats and Spreads 49

Meatballs, Burgers, and Meat Loaf 61

Tacos and Pulled Meat 79

Roasts and Filets 89

Ribs and Wings 105

Bacon and Jerky 119

Main Courses 128

Acknowledgments 177

Index 178

Editorial Reviews

11/19/2018
Opening with a strong, persuasive argument for going meatless without getting into the weeds of food politics or a debate about vegan vs. vegetarian diets, cooking teacher Asbell (Great Bowls of Food) does a fine job of making meatless meals approachable and enticing: “The biggest myth is that you can’t get protein without animal-based foods, “Asbell writes. “Forget that. Protein is in everything from spinach to bananas.” Asbell shows how vegan versions of hot dogs (made with tofu, carrots, and miso paste), hamburgers (with seitan and wheat gluten), baloney (firm tofu, beet powder), empanadas, and bulgogi ribs (wheat gluten and yeast) can be just as flavorful and satisfying as the real thing. Asbell provides plenty of recipes that can be prepared in an hour or less and with ingredients that can be easily found. While meatless pepperoni and bacon formed from king trumpet mushrooms might be best reserved for weekend cooking, walnut cauliflower beef for tacos, a mushroom paté, and seitan Kung Pao stir fry are ready in half an hour. Asbell’s surprisingly doable recipes are perfect for those interested in creating meaty-feeling meals with vegetables. (Nov.)

Publishers Weekly