
PLANT-POWERED PROTEIN: 125 Recipes for Using Today’s Amazing Meat Alternatives
Nava Atlas
Grand Central Publishing
December 29, 2020
$28/Hardcover
ISBN-13: 978-1538718735
Nava Atlas
Grand Central Publishing
December 29, 2020
$28/Hardcover
ISBN-13: 978-1538718735
Nava Atlas is a vegan cooking expert and the author of many bestselling cookbooks, including 5-Ingredient Vegan, Vegan on a Budget, Wild About Greens, and Vegan Holiday Kitchen.
Nava also creates visual books on women’s issues and runs two websites, TheVeganAtlas.com and LiteraryLadiesGuide.com. She lives in the Hudson Valley region of New York State with her family.
Everyone’s favorite meaty dishes go vegan with delicious plant-based recipes featuring beefy crumbles, chicken-style strips, sausage, bacon, seafood, and more!
Whether you’re exploring vegan options for environmental, ethical, or health reasons, Nava Atlas’s protein-focused recipes extend a warm welcome to the plant-powered protein revolution!
Today’s innovative meat alternatives prove you don’t have to sacrifice meaty flavors to enjoy a plant-based diet. You’ll discover new ways to prepare familiar favorites, from nostalgic classics to bold global fare with dishes are kinder to the earth and better for you.
Plant-Powered Protein offers 125 recipes for using plant-based proteins thoughtfully, incorporating whole foods and fresh vegetables. Bridging the divide between the traditional comfort food diet and the whole food plant-based approach, you’ll find an array of flavorful, easy recipes including:
These budget-friendly, approachable recipes will satisfy staunch meat-lovers, picky eaters, and healthy food fans alike. And for those with a DIY spirit, Nava provides from-scratch recipes for plant-powered ground, meatballs, sausage, bacon-style strips, and more.
Serves 6
Usually, a wedding comes after a relationship is underway, but with the first recipe in this collection, the nuptials will happen right out of the gate. Actually, though, the notion that this soup is traditionally served at Italian weddings is a myth. “Italian wedding soup” is a mistranslation of minestra maritata, or “married soup,” referring to the marriage of meat (most often meatballs, but sometimes sausage) and greens in the soup. Because at its heart this is a vegetable soup, it’s easy to swap the real-meat meatballs in favor of the plant-based variety; the marriage of flavors and textures remains a beautiful love affair in a bowl.
Serves 4
In its original form, this recipe uses ground pork. Here you can start with beefy plant-based ground, go straight to plant-based chorizo, or make your own Tempeh and Mushroom Chorizo (page 215). Whichever you opt for, the spicy “meat” mingling with thick udon noodles and plenty of cabbage makes for an easy, hearty dish with plenty of personality.
Cook the noodles according to package directions until al dente, then drain.
Meanwhile, heat 1 tablespoon oil in a stir-fry pan. Add the cabbage and garlic and stir-fry over high heat until the cabbage is crisp-tender and just starting to be touched with brown spots, about 5 minutes. Transfer to a bowl.
Reduce the heat to medium-high and add the remaining oil to the pan. Add the ground (break up with a spatula if clumpy), ketchup, sriracha, paprika, and about 1 tablespoon of the teriyaki sauce.
Stir over medium-high heat until well blended. Let cook undisturbed for a minute or two, until the underside is browned, then turn the mixture over with a spatula and let the underside brown again. Break up the mixture again if necessary.
Add the cooked noodles, ginger, remaining teriyaki sauce, and a bit more than half the scallions to the pan. Use a large fork to distribute the spicy ground through the noodles while stirfrying over medium-high heat for 2 to 3 minutes.
Serve straight from the pan, topping each serving with crushed peanuts or sesame seeds.
These recipes may be reproduced with the following credit:
Recipes from PLANT-POWERED PROTEIN: 125 Recipes for Using Today’s Amazing Meat Alternatives by Nava Atlas. (Grand Central Publishing; December 29, 2020; $28/Hardcover, ISBN-13: 978-1538718735)
Contact: Linda A. Duggins
linda.duggins@hbgusa.com
212-364-1424|