The Plant Protein Revolution Cookbook: Supercharge Your Body with More Than 85 Delicious Vegan Recipes Made with Protein-Rich Plant-Based Ingredients

I've been a fan of Robin Robertson's cookbooks for many years, as her recipes are accessible for a home cook like me, and also completely delicious (and welcomed by family members, vegan and non-vegan alike). I've been eagerly looking forward to this book, which arrived at a time when we are mostly at home, cooking more, and trying to look after our health. Robin provides a helpful guide to plant-based protein, with creative ideas for meals that are rich in protein and nutritionally balanced. As we are in the hot summer, we've started with the salad chapter. The Caesar Chef's Salad and Green Goddess Nicoise Salad are excellent! We can't wait to try recipes from the rest of the book.

I made the Tuscan Summer Pasta Salad tonight. I’ve never had a salad that packed such a flavor punch! My husband loved it, too, and he ate seconds. This is a very picky man. I was a little skeptical when I tasted the dressing as I made it, but it actually went really well with all the vegetables. Tomorrow night is the portobello gyros. I love Robin Robertson’s cookbooks because she shows you can have several options in a dish if you’re sensitive to a food, or just plain picky like my sweetie. I have collected quite a few of her books, but this one is by far the best yet.

As I approach 60, I'm well aware that my protein needs are increasing. Despite the fact that, during quarantine, my workouts have dwindled to near non-existence, I want to retain as much muscle mass as possible. So this cookbook is a godsend. And, if you're vegan, it will certainly help you answer the biggest question most plant-based eaters [still] get - How do you get your protein? The opening chapters of this cookbook provide a neat little primer on basic protein requirements, explain complete vs. incomplete proteins and list a host of different food items that will help you up your daily protein quotient. Plus, there are 85 simple and tasty recipes. Of those, I was able to sample a handful and here are my thoughts: Chickpea Tuna Salad (p.69) - My go-to has always been Vegan with a Vengeance version (minus the red onions), but this one gives it a run for its money by upping the ante with sunflower seeds and artichoke hearts. The seeds in particular give this a meatier texture without imparting too much of a nutty flavor. As always, I left out the onions and just used store bought Vegannaise for the sake of simplicity. But, if you prefer, the book also includes two recipes for homemade mayos (cashew and soy). This was all around delicious and satisfied my continued cravings for an old-fashioned tuna salad sammie. Tofu Ramen Bowls (pp. 95 -96) - Super easy and delicious one pot soup for those cold winter nights when you wish you could still go out to your local ramen spot, but can't because of COVID-19. Super savory and spicy with garlic, ginger, sesame oil, miso, soy sauce and chili paste. African Peanut Stew with Red Beans and Sweet Potatoes (p. 102) - A very unusual dish, but at the end of the day, still classic comfort food. It has a bit of a chili vibe, with cumin and cayenne pepper, but it's the peanut butter sauce that makes it special. That, plus beans and crunchy peanuts, gives this its protein bona fides. I substituted pink beans for the kidneys, because I prefer their softer shell and creamier texture. White Bean Cassoulet (p. 116) - We move from Africa to France for another yummy bean stew. This is an easy oven baked concoction chock full of herbs and spices which is very satisfying. Interestingly, it calls for a mixture of two different white beans - Cannellini and Great Northern - although I think it would be just fine with one or the other. I kicked this one up a notch by adding some browned Sweet Life brand vegan sausage, to give it an authentic cassoulet flair. Chickpea Piccata with Mushrooms (pp. 131 - 132) - If you've ever had the Seitan Piccata at NYC's Candle 79, this definitely gives it a run for the money. This is a very elegant dish of toothy pan-fried cutlets smothered in a white wine based mushroom gravy. This is probably my favorite dish in the entire book so far. Baked Seitan (pp. 168- 169) - if, like me, you have trouble making homemade seitan in simmering liquid, this baked version is just the ticket. It has none of the rubbery glutinous consistency you get with the boiled version, but all of the meaty goodness. Super easy. While I've only tried six of the recipes at this point, I have bookmarks in quite a few other pages and can't wait to have more of the delicious, protein rich meals. This one's a winner.

Was delivered very (like two weeks) late, but it seemed to have been misplaced at a shipment facility after being mailed on time by the seller so I guess I can't fault the vendor for that. It arrived well-packaged and in perfect condition. The book itself is great--one of my favorites for when I'm working out and training a lot and need protein-heavy recipes that taste good and don't have insanely exotic ingredients. Overall I'm quite happy with the product and the price.

The cookbook I have been looking for. Great recipes along with a photo. Love this book!!

Started exploring quick and easy vegan and vegetarian cooking with Robin Robertson's cookbooks. Been a great adventure, and having fun working my way through this one.

I've been looking for different cookbooks to help us stay on our Whole Food Plant Based journey. I am Filipino American and have a strong preference for different Asian dishes/cuisines (Japanese, Thai, Korean, Chinese, Malaysian, Filipino, etc.) and have had to learn how to cook with health and plants at the foremost. It helps me to read about the science behind WFPB diets and to read books like Plant Protein Revolution Cookbook. The discussion on health benefits to being on WFPB diet were clearly explained and compelling. The book also has helpful advice re: selecting healthier ingredients for cooking, how to select and compare different ingredients in terms of nutrition and calories (ie tofu, tempeh, and edamame). The discussion of different grains and nuts was helpful to me. I took a whole food plant based cooking class and joined a Whole Food Plant Based Clinic at Bellevue Hospital in NYC. This book aligns with what we learned and discussed and offers suggestions and ways to approach this new diet with excitement. The book helps us to look at the new foods we can eat and focus on how they taste and make us feel instead of focusing on what we are missing. I found that it introduced me to foods and recipes that I would not have ordinarily found or tried. Some recipes I enjoyed were: Black Bean Enchiladas, Chili-Cheesy Baked Potatoes, Noodle Salad with Edamame and Sesame Dressing and Almond Butter Brownies.

If I had a dollar for every time someone asked me where I get my protein, I'd be really, really rich! All kidding aside, "Where do you get your protein?" is probably the #1 question I get asked as a vegan. It's also the thing that my well-meaning family and friends worry about most. Thanks to Robin Robertson, I can now hand them her new cookbook, The Plant Protein Revolution Cookbook and let them page through the over 85 mouth-watering recipes that showcase an abundance of plant-based protein, (along with a load of other nutrients and a ton of big, bold flavors). From snacks and appetizers, to soups, stews, salads, sandwiches and of course, main courses, Robin shatters the annoying myth that you can't get enough protein on a vegan diet. Before sharing her fantastic array of recipes, she dives deep into the many sources of plant protein and how much we really need. This chapter is loaded with great information and a valuable resource for new and experienced vegans alike. The subsequent chapters are a delicious round up of recipes by category. The "Stovetop Simmers and Skillets" is one of my favorites, including recipes for Indonesian Noodles with Tempeh, as well as Tofu Ramen Bowls, Edamame Fried Rice and Quinoa and many others that I'll be rotating into my family's weekly meal plans very soon! I also love the chapters on Protein-Rich Sweets (YUM!) and Plant Protein Basics that includes some general recipes for creating vegan meats, as well as some non dairy sour cream, mayo and cheese. Oh and did I mention there's a whole chapter on breakfast? That chapter alone makes this cookbook worthy of adding to your collection! 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, you can count on The Plant Protein Revolution Cookbook to deliciously deliver all the recipes you need.

I love the recipes of this author

Excellent recipes that are straight forward and reasonable to create repeatedly.

Ich hatte eines der Rezepte aus dem Buch über Peta erhalten. Das war so lecker, dass ich mir kurzerhand das Buch gekauft habe. Und ich wurde nicht enttäuscht. Die bisher ausprobierten Gerichte sind superlecker und schmecken auch meinem Mann.

so far the recipes are good. book is smaller than I was expecting and awkward to keep open.... made in CHINA unfortunately so perhaps that's the problem

I paid almost nineteen pounds for this book. When it (finally) arrived I was excited, lots of recipes and with colourful photos. I brought it for the Seitan recipe which was my first goto. It said to use 1.5 cups of vital wheat gluten (which is 432g). I weighed out one cup and it equalled just over 100g. I decided to stick with the figures and used the 432. After using over £10 worth of ingredients it clearly wasn't 432g. I stuck with it and cooked it, but what came out was anything but setian. The lumpy end result mess is now in the bin. I have contact the seller requesting a refund. I won't be trying any of the other recipes as I'm not wasting more ingredients.