As a close-to-vegan-vegetarian with a semi-vegetarian husband (meaning he eats meat if left to forage for his own meals), I was surprised by how many recipes he said he would like to try in this cookbook. This is an easy way to introduce people to vegan meals without the knee-jerk reaction of “I won’t eat that” and provides clear instructions, easy substitutions, and Flavor with a capital F. This may even be a cookbook I buy for both my vegan/vegetarian family and “plant curious” friends come Christmas because I think there’s something for everyone in each section. Not only that, there’s information on just how much protein plant-based foods have, which is always a plus for anyone trying to find a healthy balance in their meals!

What’s not to love about this cookbook! The recipes are loaded with protein and the directions are clear and concise. The cookbook is divided into 9 chapters. The Chapter 1 offers an overview of plant-based eating for those who are new to vegan-living and may be skeptical about whether one can get enough protein without meat or meat products. This section identifies plants that are rich in protein, everything from grains, legumes, and nuts to Tofu, Seitan, and more. Chapters 2-8 cover appetizers, power salads, super sandwiches, stovetop simmers and soups, oven-cooked dishes, breakfast, and protein-rich desserts. Although some recipes require the newly converted to plant-based living to make changes to their pantry, there are plenty that do not. So, the newcomer can immediately dive-in. For those who have chosen a plant-based diet for years, there are some mouth-watering recipes that you will want to try immediately. The pictures of the Edamame and Sesame Dressing (24 g protein) and the African Peanut Stew with Red Beans and Sweet Potato, at least for me, had me wanting to run straight to the kitchen even though I had just eaten. In other words, these may be healthy recipes, but they are also visually appearing and exciting. Chapter 9 was my absolute favorite as it provided step-by-step instructions on how to make from scratch the building blocks of many vegan recipes: cashew mayonnaise, cashew cream, vegan ham, and vegan sausage – just to name a few. Knowing how to make these things from scratch will not only save you money, it will allow you to avoid processed store-bought alternatives that often contain too much salt, not to mention preservatives. A fantastic cookbook that I will purchase for myself and friends!

I love this Cookbook! The layout is wonderful and the ratio of recipes to photos was good. I liked the breakdown in the beginning of great plant proteins. The recipe layout is easy to use with wonderful and easy to follow recipes. So many recipes I can’t wait to try with my husband.

Thanks to NetGalley and Harvard Common Press for my ARC in return for my opinion on this title.

I really enjoyed this book. As a vegan cookbook author, I am always on the lookout for plant-based books, and this one didn't disappoint. There are a large array of recipes and ideas, and something for everyone to enjoy, from simple and hearty meals to dishes from different regions, along with a host of interesting info, whether you live a vegan lifestyle or want to find out more.

The 'not enough protein' brigade can become a bit tiresome, after all, what is a protein deficiency and how often has anyone seen it? Apart from in under-privileged and malnourished regions, it isn't common, and scientists have already told us we eat too much protein anyway, far more than our bodies need. Plant-based protein comes from a variety of sources and is just as nutritious - without the negative aspects - as meat-based protein. This book features more than 85 recipes proving just this fact and is definitely one I would recommend to anyone who wants to expand their vegan repertoire.

I do think that a few more photographs would have been nice, especially those featuring brightly coloured fruit and veggies, they are after all a large selling point when it comes to plant-based food, the rich and varied colours, flavours and smells of natural produce. One other small criticism is that many of the recipes use nuts, which are wonderful but can become expensive, especially in times like today, with the current economic instability. But apart from that, I would certainly recommend it.

Robin Robertson is probably my favorite vegan author. Her brilliant little book, Vegan Unplugged (giving tasty, easy vegan recipes for camping, dorm rooms, hotel rooms, power outages, etc.), is one of my all-time favorite cookbooks, vegan or not. I don't always love her cookbooks, but this was another home run for me.

What I loved about it:

It's whole food based instead of relying on processed, fake products. The ingredients are all really healthy, good for you foods -- cashews, beans, vegetables, sour kraut, mushrooms, tofu (buy organic so it's not GMO), tempeh, sweet potatoes, olive oil and so on.

There are lots of color photos and they make everything look appetizing.

Nutritional information is provided for every recipe.

Robin uses lots of herbs, spices and flavor. I love that her recipes are never bland but they're also not really "out there." There are a lot of vegan cookbook authors who combine some pretty weird flavors and call for ingredients even I have never heard of (and I cook with a lot of herbs and spices). Robin uses tried and true flavors like garlic, onion, cilantro, lime, tamari, ginger and lots of garden herbs, along with some optional more exotic flavors at times.

She provides recipes for staples like mayo, sausage, cream, etc. with a variety of ingredients in case you have allergies. There's a cashew mayo and a soy mayo, for instance, so those with nut or soy allergies have a choice. All of these staples are homemade with real foods, though many of the tastiest sounding meat substitutes are seitan-based so they're not gluten free. Again, I appreciate that you don't have to go buy a fake sour cream with 50 questionable ingredients but can instead make it with 5 healthy ones (cashews, non-dairy milk, avocado oil, rice vinegar, sea salt).

There's a great variety of dishes, and no one ingredient is overused so those with allergies can still find lots of options.

There are even protein-packed desserts offered, which actually sounded tasty. I love the idea of bean-based "blondies" with chocolate chips (garbanzo beans, almond butter, oat flour and almond flour make the base) since I've had black bean brownies and they really are surprisingly tasty. Other desserts include blueberry chia pudding, peanut butter banana nice cream (and chocolate sauce -- maple syrup, cocoa, plant milk, almond butter, vanilla -- see, real ingredients!), power bars, cookies, cheesecake, truffles, brownies and more.

Sections include breakfasts, salads, sandwiches, baked goods, skillets and more. She also provides lists of high protein foods with their protein count and lots of information about how much protein we need. I appreciated that she included updated information that we may need more protein than they used to say (we also need more as we age).

Examples of the dishes-- hummus, a cheese wheel, "faux gras," lentil balls, chickpea tuna salad, gyros, burritos, club sandwiches, African peanut stew, Brunswick stew, Jambalaya red beans and rice, meatloaf, mac and cheese, shepherd's pie, white bean mashed potatoes, lasagna, enchiladas, frittatas, breakfast cookies, almond butter french toast (with 17 g of protein!), overnight oats and tofu bacon.

All in all, it's a well done cookbook that provides a real variety of high protein dishes. I'm looking forward to trying some out.

I read a temporary digital ARC of this book for review.

This is a fantastic resource for any vegan. It is organized well and easy to follow. The recipes look divine! I can’t wait to give them a try.

This is a great cookbook for beginner vegans, as it helps to debunk the common protein myths and discusses the best ways to get your plant protein. Lots of delicious looking recipes, from simple (Everything Cheese Ball) to a little more complex (the Faux Gras). The pictures are great, the ingredients clean and simple. This should be a staple cookbook for all vegans!

Good cookbook. The ingredients are easy to find dont need anything special. They dont need a whole lot of time.

Love the pictures.

I am really excited to try many of the recipes in this cookbook, especially the white bean mashed potatoes, white bean cassoulet and the chocolate kissed peanut butter pie 😍😍 I enjoyed how the book was organized and easy reading. I also really liked how Robin explained about plant protein at the beginning of the book and even gave the amounts of protein in many items. I would definitely recommend this book to seasoned vegans, those looking to go plant based or even just incorporate more meatless meals into their diet.

Very nice book! The recipes are easy to read and understand. There are lots of recipes for all tastes. I think the recipes requires too many ingredients and most of them you probably don't have at home. I received a free digital copy of this book from NetGalley in exchange for my honest review

I really liked this book. The recipes were great, it was nicely laid out but could have been improved with more photos of what the recipes should look like.

Some of the recipes looked interesting, but they were either too complicated or didn't seem like something we would enjoy.

As someone who has tried to eat better, I have read many plant protein books lately. There were so many recipes in this book that I had never seen before! There is a brief intro to plant protein, why it's better, and how it works. I really appreciated that if there was a supplemental recipe within the main recipe, it was included directly after the main recipe. It's really had to constantly be flipping back and forth, so this makes it super easy to use. In the back there is a chapter all on making your own protein substitutes which is also so helpful. i will definitely be utilizing this book in the future!

The recipes in this book are wonderful, I can't wait to try them out.
Highly recommended for the recipes, in particular, and the information, which is hard to find elsewhere.

PUBLISHER’S DESCRIPTION:
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 flavours 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.

This cookbook concentrates on plant sources of protein; I had to remind myself of this when I first looked through as my initial thought was it’s all pulses, nuts, and tofu…it isn’t but that was my initial thought. What it is is a book which will give you easy ways to make high protein meals. As a vegan for nearly thirty years I do this instinctively but for a beginner this will be helpful and if you’ve stocked up on nuts, pulses, grains etc because you know they are high protein but don’t know what to do with them it will be very welcome.

The first chapter covers the science and the “why”, with the recipes (all tempting and delicious sounding) categorised in the next, more by method than meal; stovetop or oven rather than lunch and dinner, although there is a breakfast chapter and one for sweets/desserts. The final chapter covers basics (there’s a great seitan recipe) which is always essential in any cookbook, I think. You may wonder why anyone would need a recipe for a sandwich but not many of us would know how to make a high protein sandwich. Do note though, a food processor or blender is needed for many of the recipes.

The recipes are clear and easy to follow and the photographs are excellent with a vibrancy that does whet the appetite but I would have liked a photograph for each; we do after all eat very much with our eyes. Nutritional information is given in a simple, clear way.

I do like very much the “footnote” boxes dotted throughout the pages which give additional information and tips; little touches like this lift a book.

I have only two small criticisms which are really personal preferences, not enough photographs and some of the recipes will be expensive to make…almond flour and cashews don’t come cheap, especially ethically sourced cashews.

Thank you to NetGalley and Quarto Publishing Group/Harvard Common Press for the Advanced Reader Copy of the book, which I have voluntarily reviewed.