The Plant Protein Revolution Cookbook: Supercharge Your Body with More Than 85 Delicious Vegan Recipes Made with Protein-Rich Plant-Based Ingredients

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From the Publisher

The Plant Protein Revolution Cookbook

About the Recipes in This Book

The recipes in this book are 100 percent vegan as well as plant-based, and many are whole-food, plant based or have whole-food, plant-based options.

These recipes were developed to give you delicious, easy-to-prepare, family-friendly meals that also maximize your plant protein intake. The recipe chapters are organized according to the type of meal, such as appetizers, soups, salads, oven-baked dinners, and breakfast. There’s even a chapter devoted to protein-rich desserts. The final chapter features recipes for protein-rich, plant-based alternatives to meat and dairy foods that are used in a variety of ways throughout the book.

Most of the recipes in this book are free of refined flours and processed ingredients. Many of them use little or no oil, or have an oil-free option. In my own home, I use very little oil, preferring to water-sauté, roast, or air-fry whenever possible.

The main reason oil is called for as a first choice in some of the recipes is when it adds a particular nuance to a dish, such as browning or crisping. Still, if you choose to eliminate all oil from your diet, feel free to eliminate it from those recipes as well, substituting water or broth, as needed.

If you don’t find an alternative listed for something you are allergic to or prefer not to eat, feel free to customize the recipes to suit your needs or preferences as described in the Food Allergies section on page 10.

Here are five easy ways to add more protein to the recipes: Use bean pasta in place of regular pasta in the pasta recipes. Add extra beans, quinoa, or tofu to stews, stir-fries, and casseroles. Use plain unsweetened soy milk in recipes calling for plant milk. Sprinkle hulled hemp seeds on top of salads, pasta, and grain dishes. Add a scoop of vegan protein powder to smoothies, oatmeal, and baked goods.

Everything Cheesy Wheel

This easy cheesy wheel gets its name from the seasoning mix it’s coated with. If you prefer a different coating, try ground walnuts or minced chives. Serve with whole-grain crackers.

Plant-Power Buddha Bowls

Sometimes called “hippie bowls,” this main dish salad tastes great no matter what you call it. Make your dressing and components ahead of time and you can assemble it in minutes. If your beans, rice, and sweet potato are not already warm when serving, you may want to heat them. If you have some vegan bacon or roasted mushrooms on hand, either would make a good addition.

Tofu Banh Mi

The banh mi is hands-down my favorite sandwich. It’s hard to resist a toasted roll filled with crisp veggies, hoisin-glazed tofu, fragrant cilantro, spicy sriracha, and creamy mayo.

African Peanut Stew with Red Beans and Sweet Potatoes

This luscious stew is chock-full of vegetables, with extra plant protein coming from the dark red kidney beans and peanuts.

Indonesian Noodles with Tempeh

Also known as bami goreng, these flavorful noodles are a popular dish in Indonesia. Tofu or seitan can be used instead of tempeh, if you prefer. Substitute rice for the noodles and you will have a dish called nasi goreng.

Sheet Pan Provençale Vegetables

The traditional French vegetable stew known as ratatouille gets an update as a sheet pan supper. Roasting brings out the flavor of the vegetables and white beans add protein. Serve alone as a side dish or spoon over cooked pasta or your favorite grain and make it a meal.

Breakfast Quinoa with Mango and Cashews

Move over oats—quinoa is horning in on your breakfast territory. I’ll never forsake my morning oatmeal, but quinoa for breakfast does make a nice protein-rich change of pace, especially with luscious bits of juicy mango and crunchy cashews.

Plant-Perfect Sausage

These sausage links can be sliced or chopped and used as a pizza topping or to add to a scramble. They are also great in a small sub roll with sautéed onions and bell peppers. For less heat, omit the cayenne and cut back on the red pepper flakes.

Publisher ‏ : ‎ Harvard Common Press; Illustrated edition (August 11, 2020)
Language ‏ : ‎ English
Paperback ‏ : ‎ 192 pages
ISBN-10 ‏ : ‎ 1592339603
ISBN-13 ‏ : ‎ 978-1592339600
Item Weight ‏ : ‎ 1.2 pounds
Dimensions ‏ : ‎ 7.95 x 0.65 x 9.2 inches