The Herbivorous Butcher Cookbook: 75+ Recipes for Plant-Based Meats and All the Dishes You Can Make with Them by Aubry Walch and Kale Walch

  • The rib (page 21)

    from The Herbivorous Butcher Cookbook: 75+ Recipes for Plant-Based Meats and All the Dishes You Can Make with Them The Herbivorous Butcher Cookbook by Aubry Walch and Kale Walch

    • Categories: Main course; Cooking ahead; Vegetarian; Vegan
    • Ingredients: vital wheat gluten; nutritional yeast flakes; garbanzo bean flour; granulated garlic; onion powder; paprika; apple juice; soy sauce; liquid smoke; vegan beef bouillon base
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Pepperoni

    • christineakiyoshi on January 28, 2025

      Very good. Huge batch! Much different than other recipes I have tried, uses tomato juice instead of veggie broth for the wet base.

  • Chicken broth powder

    • TB1 on June 07, 2025

      This recipe makes a lot of broth powder, something like 3 cups. So I keep this in a Mason jar. I also use it in recipes that call for chicken bullion since it makes a really tasty broth! This is definitely a staple in our kitchen.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1797211951
  • ISBN 13 9781797211954
  • Linked ISBNs
  • Published Aug 16 2022
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Chronicle Books

Publishers Text

75 vegan recipes for meat alternatives and tasty dishes from cult favorite vegan "butcher" shop The Herbivorous Butcher.

Think of any go-to American meat-focused cookbook. Now, imagine it vegan. From the Guamanian brother-sister duo behind the acclaimed and beloved vegan "butcher" shop, The Herbivorous Butcher, here are 75 innovative recipes for plant-based meats and standout vegan dishes. These are butcher shop classics (but so much healthier) such as Pork Chops, Ground Beef, and Chicken Cutlets that taste and chew as good as the real thing—perfect for vegans as well as anyone who wants to eat less meat.

Use these base recipes (or store-bought substitutes) to prepare super-tasty, hearty dishes that are—yep—totally vegan: Cherry-Glazed Rib Rack, Nashville Hot Popcorn Chicken, Kale's Very Fine Lasagna, BLT Couscous Crust Quiche, and more. With a chapter on bases, "butters," and sauces that will elevate your vegan dishes, plus beautiful photography and entertaining stories, this book is a glimpse of the future—and the future tastes delicious.

Other cookbooks by this author