100+ hearty, succulent, people-pleasing meals featuring vegan meat, from comfort food classics and speedy weeknight dinners to global flavors and showstoppers, plus recipes for DIY vegan meats and cheeses.

When vegan cheese queen Miyoko Schinner pens a new cookbook, you don t walk to your nearest bookstore. You run. . . . Get ready for your weeknight dinners to never be the same. VegNews

From the Impossible Burger and Beyond Meat to MorningStar Farms, Boca Burgers, and more, plant-based meats are a growing trend for those who want to help the planet, animals, and their health but don t want to give up the meaty flavors they love. In The Vegan Meat Cookbook, bestselling author Miyoko Schinner guides you through the maze of products available on store shelves and offers straightforward guidance on how to best use them in everything from Sausage Calzones with Roasted Fennel and Preserved Lemon to Hominy and Carne Asada Enchiladas with Creamy Green Sauce. Dig in to a satisfying vegan meal of Weeknight Shepherd s Pie with Bratwurst and Buttery Potatoes or Meaty, Smoky Chili. Wow your guests with Coq au Vin, Linguine with Lemon-Garlic Scallops and Herbs, or Lettuce Wraps with Spicy Garlic Prawns.

For those interested in making their own vegan meats and cheese from scratch, there are recipes for Juicy Chicken, King Trumpet Mushroom Bacon, Easy Buffalo Mozzarella, Miyoko s famous Unturkey, and many more that you ll never find in stores. Whether you re cutting back on meat for your health, the environment, animal welfare, or affordability, The Vegan Meat Cookbook will satisfy the cravings of flexitarians, vegans, vegetarians, and even carnivores.

“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)**

Autorentext

Miyoko Schinner

Leseprobe
Introduction

It may seem a bit strange that I would be writing a book on meat, even if made from plants. While I’ve earned the moniker “Queen of Vegan Cheese,” my actual experience in eating meat is limited, having become a vegetarian at the age of twelve. Even before then, I had only eaten meat regularly for a few short years between the age of six, when I left Japan, and twelve, when I became a vegetarian. Prior to the year my mother and I emigrated from Japan to the United States, meat was an occasional treat. Here in the United States, however, my father made sure I got the best nutrition possible, which, to him, meant feeding me meat three times a day. I did get hooked on meat, and cheese as well—although that addiction lasted into my twenties.

When I stopped eating meat after a camping trip in middle school, kids at school would taunt me by shoving burgers in my face. It didn’t bother me—nor did it tempt me. My desire for meat had disappeared overnight, and I no longer equated it with food. Meat was now recognized as an animal, someone who wanted to live as much as I did. No more would I want to eat a steak than I would want to eat a chair. I didn’t struggle to stay vegetarian. It was easy.

However, my experience is unique. Most people don’t make such transitions easily. We are all creatures of habit and culture, as we have been throughout history. We eat what everyone else eats, and that food helps to define our identity, who we are, to which community we belong. We want to eat familiar foods, go out for pizza with friends, or dig into a basket of fried chicken with our kids. So even if your vegan daughter or best friend tells you to go vegan to save the planet or animals, it’s not often easy to do.

I was shocked to read that in 2018 meat consumption in the United States rose to an all-new high of 222 pounds per person. Americans have always eaten more meat than other populations, but the average person today consumes more than double what they did between 1900 and the 1950s (when the advent of TV dinners and fast food made eating meat not only fashionable but truly fun). Compare this statistic to many African countries where meat consumption is still less than 20 pounds per capita annually, or even in China where meat consumption has risen from 11 pounds at the turn of the twentieth century to over 130 pounds today. As meat consumption continues to soar in the United States and China, a third of Brits claim to have stopped or reduced eating meat altogether, and worldwide, according to Google, the word “vegan” is one of the top search terms. Even in the United States, over 50 percent of those polled cite an interest in reducing their meat consumption due to health, environmental, and animal welfare concerns. The center of the plate is in flux worldwide, and experts and people everywhere are discussing the future of protein. Where should it come from? Should it continue to come from animals who are “sustainably grown” and “humanely harvested,” as if using euphemisms to equate animals with plants makes it better for the animal? Or should we invest in research in newer, novel proteins, such as insects or yeast? Is it simply an issue of needing to produce enough protein—any protein—to meet the needs of the world’s exploding population? However much we try to deflect the issue by referring to it as simply a problem of protein sources, the reality is that what the world has an appetite for is meat.

We know that the planet cannot support the billions of livestock we force into the food system. We also know that it’s cruel b…