The New Vegetarian South

August 1, 2018

Classically trained chef Brulé (Learn To Cook 25 Southern Classics 3 Ways) introduces common meat substitutes (e.g., seitan, textured vegetable protein, jackfruit) and complementary umami-boosters (e.g., miso paste, smoked paprika, onion juice) in 105 Southern-inspired vegetarian and vegan dishes. Appealing to flexitarians and omnivores as well as strict plant-based eaters, the wide-ranging recipes include boozy party dips, zesty pickles, rich gravies, produce-packed mains, and more. It's easy to overlook the meatlessness of "oyster" po' boys, as mushrooms masquerade as shellfish, and pulled "pork" barbecue, in which canned jackfruit stands in for swine. VERDICT Brulé's well-executed second cookbook will delight readers who want to eat more plant-based meals.

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