The Vegan Meat Cookbook

“Explore how vegan dishes can get a similar ‘meaty’ texture and hearty flavor without actually using any animal products. By re-examining vegetables’ roles in cooking and drawing from a selection of meat alternative companies . . . Schinner lays out accessible recipes for dishes including Spanish chorizo, bouillabaisse, and shiitake pot stickers.”—Thrillist

“As if Miyoko hasn’t given us all enough to last a lifetime with her line of gourmet cheeses and her incredible book, The Homemade Vegan Pantry, now she’s coming in hot with The Vegan Meat Cookbook and I wholeheartedly approve! Miyoko is our vegan guru, guiding us through all the tricks for cooking with available products and demystifying how to make your own elevated homemade plant proteins. This book is a winner and needs to have a place on your bookshelf.”—Lauren Toyota, creator of hot for food and bestselling author of Hot for Food Vegan Comfort Classics
 
“Miyoko’s ability to innovate and lovingly craft such brilliant food has always been incredible, but to make it so accessible to the home cook is no less than miraculous. Using a palette of plant-based meat and cheese from across the globe, Miyoko has masterfully painted a symphony of flavors that will tantalize taste buds for years to come.”—Kale Walch, cofounder of The Herbivorous Butcher
 
“At last—a cookbook expressly for making vegan meat. I’m drooling over these incredibly easy versions of all of our favorite all-time classic meals. Sit down and feast on buttermilk fried chicken, meatloaf, calamari, beef stroganoff, and so many more. And wait till you try her burgers! Bravo, Miyoko!”—Chloe Coscarelli, vegan chef and author of Chloe Flavor

“Miyoko’s recipes are fun and flavorful, we know you’ll love them as much as we do!”—Coco & Lala, hosts of cooking show Keeping up with Coco & Lala

“Chef Schinner (The Homemade Vegan Pantry), known as the ‘Queen of Vegan Cheese,’ proves she knows her way around vegan meat as well, in this stellar recipe collection. Appetizing and accessible, these recipes could just as easily enhance a meat lover’s diet as change minds about the place of plants in one’s diet.”—Publishers Weekly (starred review)