The 10-year wait is over! Here is the next generation vegetarian cookbook from America''s Test Kitchen 500+ fresh and creative recipes that define vegetarian cooking today Here is vegetarian meal-making at its best with 500+ recipes that showcase incredible flavors, new techniques, and hundreds of weeknight-friendly meals as well as stunning celebration-worthy centerpiece recipes. A complete and essential resource, • Weeknight Recipes : 350 freshly appealing and inventive recipes that are ready in an hour or less, including Eggplant with Black Bean Sauce, Creamy Broccoli Pasta with Crispy Panko, and Summer Squash Tart • Hearty Protein Options : with chapters and meals devoted to eggs, beans and legumes, and tofu and tempeh. Among the must-try recipes are Chickpea Shakshuka, Tofu Curry with Squash, and Cacio e Pepe Beans • Simple Vegetables from A to Z : a chapter covering everything from Asparagus Mimosa to Broiled Smashed Zucchini with Garlicky Yogurt • Multiple Ways to Add Variety : add variety and interest to recipes with collections of quick sauces and spreads, fast flatbreads, 10-minute salads, and more • A Comprehensive Introduction : includes how to build a balanced meal; the anatomy of bowl, salad, and sheet pan meals; and how to mix and match components into customized meals • A Vegetable Cooking Primer : covers prepping vegetables, scrappy cooking suggestions that use the whole vegetable, and how to fill an updated, global vegetarian pantry. Learn about heirloom beans and grains, getting the most from herbs and spices, and using next-level condiments.;; Start the day with Kale and Black Bean Breakfast Burritos, lunch on Mushroom Taleggio Pizza or a big bowl of Green Gumbo, make an easy weeknight dinner of Crispy Gnocchi with Shredded Brussels Sprouts and Gorgonzola, and invite company over for Silky Roasted Eggplant with Tomato and Feta. Vegetarians, vegans, and even meat eaters will all love these super-appealing vegetable-forward recipes....

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America's Test Kitchen publishes best-selling and award-winning cookbooks, including The Complete Mediterranean Cookbook and The Complete Plant-Based Cookbook. It also publishes Cook's Illustrated and Cook's Country magazines and produces public television's top-rated shows America's Test Kitchen and Cook's Country. It is a very real 15,000-square-foot kitchen located in Boston's Seaport district and is home to more than 60 test cooks, editors, and tasting and testing experts.

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**Here is the next generation vegetarian cookbook from America's Test Kitchen

500+ creative recipes that define vegetarian cooking today—fresher, fiberful, fantastic**

Enjoy vegetarian meal-making at its best with 500+ recipes that showcase a wide variety of vegetables and non-meat healthier proteins that help to deliciously add more fiber to your diet. You'll find incredible flavors, new techniques, and hundreds of weeknight-friendly meals as well as stunning celebration-worthy centerpiece recipes.

A complete and essential resource, The New Vegetarian presents a wealth of satisfying main dishes of every kind, from mostly vegetables to burgers, noodles, savory tarts, and hearty soups and salads. You’ll also find:

• Weeknight Recipes: 350 freshly appealing and inventive recipes that are ready in an hour or less, including Eggplant with Black Bean Sauce, Creamy Broccoli Pasta with Crispy Panko, and Summer Squash Tart
• Hearty Protein Options: with chapters and meals devoted to eggs, beans and legumes, and tofu and tempeh. Among the must-try recipes are Chickpea Shakshuka, Tofu Curry with Squash, and Cacio e Pepe Beans
• Simple Vegetables from A to Z: a chapter covering everything from Asparagus Mimosa to Broiled Smashed Zucchini with Garlicky Yogurt
• Multiple Ways to Add Variety: add variety and interest to recipes with collections of quick sauces and spreads, fast flatbreads, 10-minute salads, and more
• A Comprehensive Introduction: includes how to build a balanced meal; the anatomy of bowl, salad, and sheet pan meals; and how to mix and match components into customized meals
• A Vegetable Cooking Primer: covers prepping vegetables, scrappy cooking suggestions that use the whole vegetable, and how to fill an updated, global vegetarian pantry. Learn about heirloom beans and grains, getting the most from herbs and spices, and using next-level condiments.

Start the day with Kale and Black Bean Breakfast Burritos, lunch on Mushroom Taleggio Pizza or a big bowl of Green Gumbo, make an easy weeknight dinner of Crispy Gnocchi with Shredded Brussels Sprouts and Gorgonzola, and invite company over for Silky Roasted Eggplant with Tomato and Feta.

Vegetarians, vegans, and even meat eaters will all love these super-appealing vegetable-forward recipes.