Mostly Meatless: Green Up Your Plate Without Totally Ditching the Meat by America's Test Kitchen Editors

  • Fried egg sandwiches with hummus and sprouts (page 26)

    from Mostly Meatless: Green Up Your Plate Without Totally Ditching the Meat Mostly Meatless by America's Test Kitchen Editors

    • Categories: Egg dishes; Quick / easy; Sandwiches & burgers; Breakfast / brunch; Vegetarian
    • Ingredients: garlic hummus; sandwich bread; Persian cucumbers; sambal oelek; eggs; feta cheese; tomatoes; red onions; alfalfa sprouts
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Notes about Recipes in this book

  • Farro and kale salad with fennel, olives, and pecorino

    • luke_red4e3 on January 26, 2026

      Absolutely amazing. I love the briny flavors and the satisfying chew of the farro and fennel. It’s a regular grain bowl for me!

  • Bacon and cheese black bean burgers

    • Kmatazz on June 29, 2025

      The classic burger sauce is wonderful!!!! Will have that on repeat with burgers. Fritos are the way to go - who would have thought? Great bean burgers that stay together and freeze/ cook well!

  • 'Nduja with beans and greens

    • sara_kwi3s0 on March 07, 2026

      I was surprised at how much I liked this dish. I was going to skip the egg, but the egg is essential to the dish. I added a squeeze of lemon and a sprinkle of Aleppo chilis. I used a skillet instead of a Dutch oven. I just needed to keep cooking down the kale then adding more.

  • Yaki udon

    • Lsblackburn1 on October 30, 2025

      Tasty and easy for a weeknight. I doubled the sauce and noodles and mostly kept the veg quantities the same. Don’t skip the ginger!

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  • ISBN 10 1954210728
  • ISBN 13 9781954210721
  • Published Mar 04 2025
  • Format Paperback
  • Page Count 384
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

200 plant-forward recipes for the modern-day omnivore looking to eat less meat

Vegetables take center stage in globally inspired healthy plates, perfect for anyone following a Mediterranean diet. Attention plant-curious cooks, semi-vegetarians, even conflicted carnivores—anyone with a motive to eat less meat. This vibrant collection fills a needed middle ground with meals that center vegetables while keeping meat on the table in a smaller and occasional—but still satisfying—role. (About half the recipes include meat in some form.)

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