The Plant Protein Revolution Cookbook by Robin Robertson

The Plant Protein Revolution Cookbook

by Robin Robertson

In this sumptuous and authoritative cookbook full of delectable protein-packed recipes, best-selling vegan author Robin Robertson shatters the stubborn myth that it's hard to get enough protein on a plant-based diet.

Robin serves up more than 85 fantastic recipes that deliver ample amounts of entirely plant-based protein, along with a host of other nutrients and a whole lot of big, bold, substantial flavors that anyone, vegan or not, can enjoy.

From snacks and appetizers like Roasted Smoky Chickpeas, in which tamari and chickpeas are the main protein sources, and Baked Tofu with Peanut Sauce, where peanuts and tofu deliver a big protein punch, through delicious soups, stews, salads, and sides, and on to dozens of robust main courses like Jambalaya Red Beans and Rice, Indonesian Noodles with Tempeh, and White Bean Cassoulet, The Plant Protein Revolution Cookbook packs loads of tasty nutrients onto every page. Chapters on plant-protein-rich breakfasts, sandwiches, and sweets and treats make this a book you can use all day, any day.

Whether you are a vegan wondering where your protein will come from or an omnivore who wants to eat meatless on occasion but needs to know you're getting plenty of protein, this enticing book deliciously delivers all the recipes you need.

Reviewed by annieb123 on

4 of 5 stars

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Originally published on my blog: Nonstop Reader.

The Plant Protein Revolution Cookbook is a tutorial guide and recipe collection by Robin Robertson. Due out 11th Aug 2020 from Quarto on their Harvard Common Press imprint, it's 192 pages and will be available in paperback format.

The book follows a logical and easy to follow format. The first chapter covers the background of plant proteins and explains the different sources, and how to streamline meal planning and prep (including a pantry staples lists of protein rich nuts, grains, legumes, and processed plant based protein sources like seitan and tofu) as well as a very general beginner-accessible discussion of the time-saving and streamlining techniques. The recipe chapters are arranged thematically: snacks, salads, sandwiches, stovetop dishes, baked dishes, breakfasts, sweets, and staples and ingredient recipes. Nutritional information is included in the footer at the end of the recipes and includes calories, fat (incl. saturated fats), protein, carbs, fiber, and sugar. Some special dietary information is included (protein plus,etc).

The recipe chapters include a surprisingly varied selection of different world cuisines: Eastern European, American, Asian, Southwestern, and more.

The recipes have their ingredients listed bullet style in a sidebar. Measurements are given in US standard with metric/SI units in parentheses (yay!). Special tools and ingredients are also listed, along with yields and cooking directions. Most of the ingredients are easily sourced at any moderately well stocked grocery store. The book also includes a short author bio, bibliography/resource list, and a cross-referenced index.

My one quibble with the book is that the recipes are mostly not photographed. There are some photos, and they're clear and attractive, but they are a minority of recipes in the book. These are appealing "everyday" recipes which are tasty and family-friendly (no kale smoothies).

Four stars.

Disclosure: I received an ARC at no cost from the author/publisher for review purposes.

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Reading updates

  • Started reading
  • 22 July, 2020: Finished reading
  • 22 July, 2020: Reviewed