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

Nonfiction, Food & Drink, Vegetarian, Healthy Cooking
Cover of the book Plant-Based Meats: Hearty, High-Protein Recipes for Vegans, Flexitarians, and Curious Carnivores by Robin Asbell, Countryman Press
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Author: Robin Asbell ISBN: 9781682682227
Publisher: Countryman Press Publication: November 6, 2018
Imprint: Countryman Press Language: English
Author: Robin Asbell
ISBN: 9781682682227
Publisher: Countryman Press
Publication: November 6, 2018
Imprint: Countryman Press
Language: English

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

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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

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