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The Great Vegan Protein Book: Fill Up the Healthy Way with More than 100 Delicious Protein-Based Vegan Recipes - Includes - Beans & Lentils
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"How do you get your protein?" As a vegan, you're sure to get asked this question often. Most likely, you've even thought about it yourself. Vegan protein comes from things like tofu and tempeh, to beans, nuts, and protein-rich whole grains like quinoa. There are loads of options out there, but how to prepare them? What to put them in? These are questions that can feel daunting, especially if you haven't used these ingredients before. Never fear, Celine Steen and Tamasin Noyes to the rescue! The Great Vegan Protein Book takes you step-by-step through each protein-rich vegan food group, providing you with valuable information on how to prepare the ingredient along with more than one hundred delicious and easy recipes (many of them low-fat, soy free, and gluten-free!). Each recipe uses whole food ingredients that can be easily found at most grocery stores or farmer's markets-no hard-to-find ingredients or things you can't pronounce. Say yes to protein and eating better with The Great Vegan Protein Book!
- Sales Rank: #172352 in Books
- Published on: 2015-02-15
- Original language: English
- Number of items: 1
- Dimensions: 9.50" h x .50" w x 7.75" l, .0 pounds
- Binding: Paperback
- 176 pages
About the Author
Celine Steen is the author of Vegan Finger Foods, Vegan Sandwiches Save the Day!, Whole Grain Vegan Baking, 500 Vegan Recipes, The Complete Guide to Vegan Food Substitutions, and Hearty Vegan Meals. She is the founder of the blog Have Cake, Will Travel (havecakewilltravel.com). She lives in California.
Tamasin Noyes, a long time vegan, grew up in a meat- and-potatoes family. After years of cookbook testing, Tami was honored to become an author herself. Her cookbooks show that she found her cooking niche in big, bold layers of flavor and compassionate, super satisfying food. To Tami, cooking is the kindest form of nurturing for the planet as well as all of us who live on it.
With Celine Steen, Tami has written Vegan Sandwiches Save the Day! (2012) and the Whole Grain Vegan Baking Book (2013). Tami's solo works include American Vegan Kitchen (2010) and Grills Gone Vegan (2013).
Tami is continually experimenting with ingredients and techniques that coax the most flavors from any dish. Keep up with Tami at her popular blog veganappetite.com and on facebook.
Most helpful customer reviews
30 of 32 people found the following review helpful.
This is definitely a quick favourite in my ever expanding library of cookbooks
By K. Cavalier
This is definitely a quick favourite in my ever expanding library of cookbooks! It is filled with many go-to recipes that easily will find a home in my regular supper rotation. Celine Steen's photographs are gorgeous as always. The photos are many and are vibrant and true to the recipe. In other words yours will look like the picture which I always find helpful soi know what I am aiming for while cooking. They are the kind of photos that make you want to get into the kitchen and get cooking right away!
The book is well laid out and easy to read. They start out with an intro as to why your body needs protein and which plants are great sources of it and basic instructions for cooking a few. There is a nice section on less commonly used grains as well which I appreciated. There is also a handy chart that shows how many grams of protein per serving of different plant based foods so you can quickly see that it isn't hard to get your protein at all!
The book also has a icon system to indicate which recipes are quick and easy, ones that have soy-free potential as well as gluten free potential. They are located just under the title of the recipe for those on gluten free or soy free diets. Usually it means the recipe is free of these ingredients as is but you would make sure that your ingredients are in fact certified gluten or soy free to ensure it.
The recipes start in Chapter 1 which is called Buzzworth Beans and Legumes. There are all kinds of different uses too such as soups, stews, patties, enchiladas and salads which just shows how versatile these protein powerhouses can be. Our favourites in this chapter so far are: Cassoulet, Hurray! which uses white beans and seitan to recreate the classic French dish. The herbs, shiitake mushrooms and panko topping add that extra yum! The Spicy Chickpea Fries served with the Cashew Raita were a quick hit in our house as well. Everyone loved how crisp they were outside while still a it tender inside and the spice was just right! The creamy and refreshing Cashew Raita was a perfect dip with them (and just about everything else!). For something new, we tried the Cacciatore Chickpea-Smothered Caulflower Steaks and while it was a bit tricky to slice the cauliflower, it was well worth the effort. The dish is filling and flavourful! The Cacciatore chickpeas (and veggies) are roasted in the oven which I felt brought out even more flavour and is easy to boot!
Chapter 3 is Grains, Nuts, and Seed Powerhouses and is filled wih granola, cookies & squares, waffles, crackers and muffins as well as many savory dishes like pillars, patties, and stuffed peppers. I'm a sucker for all things gingerbread so of course I fell instantly in love with the Gingerbread Quinoa Granola. Using cashew butter, rolled oats and quinoa flakes it packs 6g of protein per serving! As soon as I tasted it, it reminded me of Christmas, I love it with or without non dairy milk and it makes a great afternoon snack with vegan yogurt. The Sesame Berry Squares were a fast favourite as well. They subbed tahini for the usual butter in the cookie part which was quite smart as it is more healthy yet still adds a buttery taste and texture to the dough. We used strawberry jam and it paired perfectly. One recipe we have already made over and over is the Raspberry Chia Breakfast Jars. The picture in the book is beautiful first off, I want to frame it and hang it in my kitchen! It makes you want to make them right away. Secondly the recipe itself is easy and the fruity chia pudding is thick, creamy and packed with berry flavour. The addition of fresh berries makes it even tastier and healthy. We have had these both for breakfast and for dessert! You also have to try the Spelt and Seed Rolls! They are easy to make, filled with all kinds of seeds for added protein but they also provide great texture and crunch. They make the perfect sandwich roll and are also great when you split them and toast them.
Next is chapter 4, Terrific Tofu and Tempeh which is filled with all kinds of recipes to sow you that tofu and tempeh need not to be bland or boring or feared. I first had to make the Reuben Scramble 'Wiches because ever since their other book, Vegan Sandwiches Save the Day!, I have been in love with all things Reuben. This is a no joking around, fork and knife, messy kinda sandwich that could be served for any meal. It has a boldly flavoured tofu scramble filled with veggies which is served on toasted rye bread with baby spinach and of course pickles. Any Reuben fan is sure to be impressed with this new take on a classic. Another one we loved was the Provençale Tofu Salad Sandwiches...we really love sandwiches, can you tell?! It is filled with olives, tomatoes, capers, walnuts and herbes de Provence all giving it great flavour and texture. I like to make a batch and keep it in the fridge for quick lunches over the next few days and the flavour just gets better!
The last chapter, Super Seitan, starts off with Kind-to-Cows and Quit-the-Cluck Seitan. Bo are easy to make and always come out perfect for me! They also freeze well and defrost quickly which is a super bonus in my books for pulling together quick weeknight suppers. There are also tips to make them into nuggets, medallions and even larger cutlets that can be stuffed and rolled. My family all loved the Quit the Cluck Nuggets. If you have the seitan made ahead they are quick to make too! One that we absolutely loved was the Pecan Crusted Seitan with Brussels Sprouts. It easily doubles or triples for family suppers but definitely makes a perfect date night supper for two. Other favourites include the Braciola (super flavourful stuffing inside tender seitan cooked in an amazing tomato sauce) and the Seitan Bolognese (really rich sauce filled with chunks of Seitan and minced veggies that is perfect on noodles but also works great in lasagna).
I highly recommend this book to anyone who loves delicious food, vegan or otherwise. You will easily be able to put that old myth of vegans not getting enough protein to bed when you get all the info and recipes in this gem of a cookbook written by the super awesome team of Celine Steen and Tamasin Noyes!
14 of 15 people found the following review helpful.
The dynamic duo does it again! Tamasin and Celine never disappoint.
By Monica Trzaska
As a Vegan, I have been asked countless times by others: Where do you get your protein from? We know all plants have protein; however some have more protein than others. The “trick” to get enough nutrients is to have a balanced plant based diet. This cookbook does precisely that. It contains delicious, innovative and creative recipes that balance high in protein ingredients from the Plant Kingdom and turn them into everyday meals that would satisfy any palate.
The cookbook is divided in 5 chapters, including an explanation about the different plant proteins, as chapter 1. Then follows the recipes: Beans and Legumes, Grains, Nuts and Seeds, Tofu and Tempeh and finally the chapter about Seitan that includes two recipes of homemade Seitan!
From salads to sandwiches, from soups to dips and entrees, this cookbook has it all. The recipes are easy to follow, using every day and easy to come by ingredients. Notes are included with tips and suggestions. There are several pictures throughout the book that will tempt you to use this cookbook every day.
If you have ever been concerned about you protein intake while following a plant based diet, this cookbook is for you, and for everyone else that enjoys eating right.
14 of 15 people found the following review helpful.
Don't know if the authors are bad at math or what
By Madtownchick
While many of the recipes look yummy and appealing, if you are very serious about your protein intake, be wary. A majority of the recipes have inaccurate protein calculations. Don't know if the authors are bad at math or what. And apparently the editors didn't fact check either. I am a vegan who carefully calculates my protein intake and this glaring error ruined the pleasure of the book for me. Just an example: There was a recipe using tempeh where the real total protein (from the tempeh) was about 42 grams. Yet the claimed protein per serving (based on 4 servings) was 28 grams. That is obviously impossible and the real value is about 10. I went through many, many of the recipes doing similar calculations and getting the same result. But, if you're just going for flavor and don't care about the protein (although based on the title I'd think that's why people get the book), enjoy!
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