The Complete Plant-Based Cookbook: 500 Inspired, Flexible Recipes for Eating Well without Meat

by America's Test Kitchen (Editor)

Overview

Plant-based eating is easy, budget-friendly, and inclusive with these 500+ crowd-pleasing recipes you can make vegan or vegetarian!

This award-winning book from America’s Test Kitchen offers their best tips for preparing vegetables and plant-based meats, boosting flavor and nutrition, and stocking your pantry with healthy staples.

Plant-based cooking means different things to different people. ATK’s diverse, modern plant-based cookbook offers foolproof recipes you can tailor to suit your own needs—whether you’re vegan, vegetarian, or simply curious about eating less meat. Inside you’ll find:

• 500+ plant-based recipes inspired by cuisines around the world
• Vegan and vegetarian variations for each recipe, with easy ingredient swaps
• Overview of modern plant-based eating, including meat and dairy alternatives
• Simple strategies for grocery shopping and storage
• ATK-approved techniques and tips for maximizing vegetables, boosting flavor, and meeting nutritional needs
• Irresistible dishes from breakfast (Rancheros with Avocado, with either tofu or eggs) to mains (Green Gumbo, Mushroom Bolognese) to sides (Vindaloo-Style Sweet Potatoes) to desserts (No-Bake Cherry-Almond Crisp, using coconut oil or butter)

These recipes take their inspiration from cuisines around the world that are rich with boldly flavored dishes that feature vegan and vegetarian protein sources. So from building a plant-centric plate to cooking with plant-based meat and dairy, you’ll find everything you need here to create varied, satisfying meals everyone will love.

Product Details

ISBN-13:	9781948703369
Publisher:	America's Test Kitchen
Publication date:	12/01/2020
Series:	The Complete ATK Cookbook Series
Pages:	432
Sales rank:	12,596
Product dimensions:	8.50(w) x 9.90(h) x 1.00(d)

About the Author

America’s Test Kitchen is well-known for its top-rated television shows with more than 4 million weekly public television viewers, bestselling cookbooks, magazines, websites, and cooking school. The highly reputable and recognizable brands of America’s Test Kitchen, Cook’s Illustrated, and Cook’s Country are the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best. Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!

Table of Contents

Welcome to America's Test Kitchen ix

Getting Started: A Plant-Based Primer x

Brunch 28

Soups, Stews, and Chilis 54

Sandwiches, Burgers, Pizza, and More 86

Vegetable Salads 122

The Pasta and Noodle Bowl 154

Vegetable Dishes Big and Small 186

Great Grains 236

Bountiful Beans 276

Electric Pressure-Cooker and Slow-Cooker Dishes 310

Small Bites and Snacks 342

Plant-Powered Desserts 368

Gluten-Free Recipes in this Book 392

Nutritional Information for Our Recipes 398

Conversions and Equivalents 414

Index 417

Editorial Reviews

“An exhaustive but approachable primer for those looking for a ‘flexible’ diet. Chock-full of tips, you can dive into the science of plant-based cooking or just sit back and enjoy the 500 recipes.” — Minneapolis Star Tribune

From the Publisher