Plant-Powered Protein

Starred review from December 1, 2020

Vegan food sales have risen dramatically over the past years as consumers look for healthier options and express concerns over the ethics and environmental damage done by animal agriculture. Longtime vegan author and expert Atlas (Vegan on a Budget; Wild About Greens) offers 125 tantalizing recipes of traditional favorites (e.g., classic ragu, pepper steak, gyros) all made with plant protein ingredients. Beans, tofu, tempeh, seitan, grains, and vegetables also dominate recipes in categories encompassing soups, casseroles, pastas, sandwiches, salads, and sauces. Familiar favorites like chicken noodle soup, jambalaya, meatloaf, and tuna noodle casserole will entice home cooks. Recipes conveniently include straightforward steps and are designed with both veteran vegans and those new to plant-based cooking in mind. A sidebar alongside each recipe gives options for the protein in a given dish, and a comprehensive index lists recipe by protein type. Vivid photographs by Kaminsky will guide home cooks along the way. VERDICT This visually appealing collection of healthy recipes will appeal to all readers looking for meatless-meal options.--Phillip Oliver, formerly with Univ. of North Alabama, Florence

Copyright 2020 Library Journal, LLC Used with permission.

December 1, 2020
In this deep dive into vegan meals and plant-based proteins, Atlas (5-Ingredient Vegan, 2019) explains the environmental and animal-compassionate reasons for adopting a vegan based diet. The result, readers will find, is a chance to explore veganism with a comforting and sincere coach. Atlas starts off with a list of the different kinds of plant proteins before answering questions like "Is pea protein better than soy protein?" and "Why do vegans and the veg-curious want to replicate the foods they gave up?" Dishes include a little bit of everything, from tempeh breakfast sausage patties to homemade burgers. Each recipe includes a summary of the dish, information for protein substitutions, and recipe variations. Ending with a list of protein options and brands, this book will appeal to both vegans and anyone looking for motivation to give vegan meals a try, as well as cooks of all levels.

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