I'm not vegan, but I'm studying nutrition science so I try to learn even before I finish my college dregree, so i take notes and hopelly thios will be helpul when I wirk

I did not finish the book because, by the time I got to it, I couldn't find the copy on my device. I wish I had perused it in leisure when I had the chance.
It looked fascinating because of the variety of the recipes available in it.

Join the plant-based revolution. This cookbook includes vegan recipes divided in All About Plant Protein, Appetizers & Snacks, Salad Power, Super Sandwiches, Stovetop Simmers & Skillets, Dinners from the Oven, For Breakfast or Brunch, Something Sweet and Basic Recipes. Each recipe includes nutritional information and easy to follow recipes - and is accompanied by super appetizing photographs.

I received a complimentary advanced reader copy of this book through NetGalley. Opinions expressed in this review are completely my own.

Very interesting and creative. I did not imagine that it would have so many options. I’m glad I got this book. I will try to make some of the recipes.

Another Excellent Vegan Cookbook from the Author

I have been reading and enjoying Robin Robertson's vegetarian and vegan cookbooks for 20 years or more. My favorite chili recipe comes from one of her books! So I was delighted to see this plant protein cookbook show up at one of my favorite book review sites. As you might imagine, much of the introductory material focuses on busting the protein myth from several angles that all us vegetarians and vegans have to contend with. One of the first questions asked when people discover you're a vegetarian or vegan is, “Where you get your protein?” The introductory material here lets people know! The author is vegan, as is this book, and she does discuss the protein ingredients featured in this cookbook in some detail, laying out their protein profile as well as other nutritional info. For the most part, the 85 included recipes looked like fun and tasty ones to try out, though the book was a little tofu heavy (and I'm not a fan of tofu). Some creative dairy substitutes made with cashews looked interesting, including cashew sour cream, mayonnaise, and cream cheese. The book is divided into types of dishes, like salads, sandwiches, or dishes made on the stovetop. The book has a lot of photos, but not every recipe has one. I'm not usually fussy about recipes that don't have photos in a cookbook, but I think vegan, plant-rich food is so gorgeous that I would have loved to have seen more pictures of the dishes. I did have one issue with the graphic design of the book. Scattered throughout are various orange highlights; they dominate some pages. The orange is very dark, competing with a black text it is on. The tones have too similar saturation or hue, making it hard to read. But the recipes do look interesting—even if some require many spices or ingredients you won’t find in a typical American grocery store—and I'm certainly looking forward to trying a few.

A super book for vegan eating, either how to start, or how to keep your plant-based meals fresh and exciting. Easy to follow recipes, with no processed ingredients, inspiring and bound to give you a heads up on a journey to plant-based eating. Recommended.

The Plant Protein Revolution Cookbook by Robin Robertson was great. I appreciated that is was mainly focused on high protein recipes.

There were so many kinds of recipes, that you could easily find something for everyone. The recipes were extremely easy to follow. The pictures were stunning. I always love to have a look to aim for. It usually lets me know that I am on the correct track.

I appreciated at the end, that for most alternatives, such as mayo or sour cream, she has a nut based and soy based option. It helps to accommodate for food allergies, taste preferences, and what you might have in your pantry.

I think this is a great book for people at all levels of veganism. I found the recipes more accessible than other similar books I have read in the past.

I received an eARC from Quarto Publishing Group- Harvard Common Press through NetGalley. All opinions are 100% my own.

This is a cookbook focusing on high protein recipes derived from plant sources. Perfect for vegans or vegetarians or anyone trying to cut down on meat but still want a high protein diet.
The book is easy to use with nice clear photographs. Some recipes have harder to find ingredients so would take some preplanning but for the most part recipes would be accessible for most people. Most recipes are conversions of classic and favorite recipes like Nachos and French Toast.
Overall a good vegan cookbook option.

The Plant Protein Revolution Cookbook is another solid cookbook by Robin Robertson, chock full of recipes that sound delicious without being overly complicated or full of obscure and/or expensive ingredients. This specific cookbook is a gracious and delicious rebuttal to the age-old, extremely annoying question of “But where do you get your protein?” that every vegan (or even vegetarian) gets asked endlessly by the (often much less healthy eaters than us) omnivores we encounter. The cookbook’s introduction and first chapter offer a detailed, logical rebuttal to that specific question, along with recommendations for how to boost protein intake overall on a vegan diet. But the recipes in the following chapters offer a concrete answer to the question as well: “Where do I get my protein? Let me show you. Here, try this.”

The Plant Protein Revolution Cookbook is vegan and plant-forward, but it is not whole foods plant based specifically. However, most of the recipes may be easily adjusted to accommodate other dietary restrictions. Refined oils and salt may be omitted from recipes to make them WFPB compliant, for instance. And while the recipes aren’t focused on being allergen friendly, and aren’t even individually labelled with terms like gluten free, nut free, or soy free, the author does briefly address food allergies and make some general suggestions for omissions or replacements to accommodate allergies and other dietary restrictions. I did notice that several of the recipes call for alcoholic ingredients like brandy, and no recommendations are made for substitutions for those, so cooks who are trying to avoid alcohol should be aware. Because of the lack of allergen labels, it might not be a good resource for someone new to a restricted diet, but is otherwise full of recipes that are fairly accommodating of necessary adjustments.

So many of the recipes sound delicious, and I look forward to trying them. Many are variations on vegan favorites, but there are wholly original recipes as well. There are recipes for seasonings and other recipe components, such as Everything Seasoning Mix, Tofu “Feta”, Baked Marinated Tofu, and Easy “Cheesy” Sauce, as well as recipes for complete dishes. Snacks like Roasted Smoky Chickpeas, Sweet and Spicy Nuts, and Baked Tofu with Peanut Sauce make me hungry just thinking about them. I’m also looking forward to trying dishes like Tuscan Summer Pasta Salad, Rainbow Salad with Lemon Chia Dressing, Tempeh Avocado Reubens, Sloppy Lentils and ‘Shrooms, Tofu Bahn Mi, White Bean Mashed Potatoes, Roasted Cauliflower & Potatoes with Chickpeas & Charmoula Sauce, Super Frittata, Breakfast Quinoa with Mango and Cashews, Almond Butter French Toast, Almond Butter Blondies, and Double Chocolate Brownies, among others. So many recipes to choose from, even on a doubly restricted diet like mine.

Because Plant Protein Revolution not only answers the question “Where do you get your protein?” but offers so many simple yet delicious and healthy ways to do so while on a vegan diet, I would highly recommend this book to beginner vegans, vegans with highly skeptical loved ones who push the protein issue, and home cooks who are not vegan themselves but who like to cook for a person or people who are. Because while a well-balanced, mostly unprocessed and plant-centered vegan diet obviously provides plenty of protein on its own, these recipes offer comfort to those who aren’t quite convinced of that reality yet. These recipes are a compromise that offers the best of both worlds–protein for the protein-obsessed carnivores, that is still vegan for those who eat vegan. I highly recommend this cookbook for anyone cooking vegan dishes for themselves or others, but especially for those new to vegan cooking.

Mmmmm!! This is a feast for the soul, full of hearty, healthy dishes and easy to follow instructions.
As a very occasional meat eater, having spent 9 years a vegetarian, I often lean towards meat free meals, and found plenty of recipes in this book to suit me. There are plenty of high protein plant based meals in the book, and they will even please hardened carnivores.

As part of my 2020 resolution to live more naturally - meaning more fresh cooking from scratch and home grown herbs, as well as eating what is in season to do good for myself and the planet, this little guide will be by my side!

Thank you to Netgalley and the publishers for providing an advance copy of this book in exchange for my honest review.

As someone who has eaten vegan on and off for decades, I honestly didn't find too many new recipes to try out within this book. However, for the new vegan, this has everything you could want to make the transition! I tried out the cheesy sauce and it was a very good substitute for conventional cheesy sauce on the two bean nachos. The book is well laid out with crisp photography.

One of my favorites

I really enjoy this cookbook, most of all because it contains more basic plant protein instead of just processed, store-bought stuff. It starts with an introduction to the plant-based lifestyle, some information on plant protein, and then jumps right into the recipes. The recipes are divided into sections (snacks and appetizers, soups, stews, salads and sides, a number of main courses and sweets).

I do appreciate the selection of recipes, since most are actually doable and also interest me. I enjoyed the photographs, which help me know what to expect the dish to look like. The recipes I have tried so far turned out pretty well and were well received in my family. This is truly a book I will use regularly in my daily life.

This is the PERFECT book for someone starting a plant based diet. The biggest concern every single person has who hears that I'm a vegetarian is how I'm getting enough protein and the biggest reason a lot of people go back to eating meat is because tracking your macros is a hassle and they don't feel they're getting enough protein. This book has great information on plant-based protein and goes through each key ingredient describing many things including protein content. Another amazing thing is that each recipe comes with a nutrition analysis to tell you how many calories, protein, fat, carbs, sugar, and fiber are in each serving. The recipes themselves sound absolutely delicious I just wished there were more photos of the food. Overall I think this book should be a staple in everyone's life even if you aren't plant based it's full of great ideas to switch it up once in a while.

With the majority of people wanting to eat healthily and some of those looking towards a plant-based diet (20 years of no red meat but determined to remove chicken and fish from my diet), this book is a great addition to any kitchen. The Plant Protein Revolution Cookbook is broken down into nine chapters, the first offering a good argument in removing dairy and meat completely from your diet as well as confirming the different source of proteins in foods such as grains, soy foods, vegetables as fruits. Following that, the remaining chapters have recipes covering all types of meal, including snacks, salads, sandwiches stews and sweets as well as the odd burger recipe.
Each recipe is easy to follow with simple instructions together with a full list of ingredients, fantastic photos of most of the completed meals, even though I can never get mine to look the same however that is part of the fun in trying these. Add to this is the meal's macros which is always a bonus for recipe books, and you have a great cookbook which targets the those who raise the idea you cannot get enough protein from a vegetarian or vegan diet.

Probably the most common question for a vegan is "where do you get your protein" and here is a cookbook to answer that question. In general humans need a lot let protein than they think and you can easily get the amount you need from plants.
This cookbook really focuses on the use of beans, legumes, and tofu as the substitute for traditional meals that still give you enough protein. You will find salads, noodles, even sloppy joe's and mashed potatoes that include ingredients like chickpeas, edamame, lentils, and white beans to keep the dish both healthy and filling. A fair number of the recipes have a pretty large ingredient list but in some cases it is because they have homemade dressings or a sauce.
This cookbook might not be the one I would recommend for someone who is new to plant based cooking but it's recipes are very approachable but being remakes of common meals.

You don’t have to be a vegan to enjoy some of these great recipes. With meatless Monday’s I always love to look for varying dishes that would be great to serve and still give you the protein your body needs. This cookbook takes some meatless proteins and offers them to you in a healthy and satisfying recipe.

What did I like? I always grab these books because I’m so in love with hummus. Sure enough....hummus recipes inside. Still there is a wealth of information to help you transition yourself to eating more vegan type dishes. Along with some gorgeous looking food.

Would I recommend or buy? You can always find something to cook in a cookbook, and this book has some delicious recipes. From tofu to some vegan condiments and other various dishes. I would love a copy! This would be an ideal gift for someone looking to go vegan or get the protein they need with vegetable type recipes. It definitely needed more pictures though. I like to look at food!

I received a complimentary copy to read! Four stars but needs more pictures!

The Plant Protein Revolution by Robin Robertson

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

With decades of experience cooking vegan meals, preparing recipes for cookbooks, and sharing her information, Robin Robertson has once again presented a book with wonderful vegan recipes to prepare for family and friends. This time the focus is on protein and how to provide it in vegan meals.

I have and use Robertson’s book with 1000 recipes and have taken more than one dish to potlucks made from that cookbook. Each time they have been a hit. I have taken the Veganuary challenge for the last three years and every year come closer to becoming vegan 24/7 year round. With this goal in mind I am always on the lookout for new recipes and cookbooks that use readily available, inexpensive ingredients used in tasty sounding meals. Living overseas a lot of ingredients are not easy to find so “basics” are my mainstays.

The book begins with an Introduction and is followed by a section on plant protein before moving on to the recipes. I was especially on the lookout for bean, seed, nut and grain recipes since tofu, plant milks and other commercially produced items are hard to find in Lebanon…or exorbitantly expensive. The chapters are then presented as follows: appetizers & snacks, salad power, super sandwiches, stovetop simmers & skillets, from the oven, breakfasts of champions, protein rich sweets and finally plant protein basics…with of course some references, acknowledgements, information about the author and an index. Scattered throughout the pages are boxes in gold with tidbits, words of wisdom, and other information.

What I liked:
* The photographs
* The information and chart on protein
* Allergies information
* Substitutions
* How to add more protein
* Nutritional Analysis
* Layout of recipes
* Introduction to each recipe
* Flavor palette ideas I might be able to play with
* Variety of nations included
* Comfort foods – or what sounded like comfort foods to me
* Basic recipes to create replacements for some meats and dairy products, mayonnaise, and such.

What I didn’t like:
* Knowing that to make many of the recipes that sounded good would require substitutions since many ingredients common in the West are not available where I live.

Did I like this cookbook? Yes
Would I read more cookbooks by this author? Yes

Thank you to NetGalley and Quarto Publishing-Harvard Common Press for the ARC – This is my honest review.

4-5 Stars

Unfortunately, I misread the archive date and as a result do not have access to the book.

However, I did make two of the recipes which were a hit in my non-plant based house. It is a well laid out book and the photos make the recipes inviting. If one is looking for an easy to follow plant based cookbook this will help you on your journey. I also found that the choices were appealing overall to non-plant based eaters. Therefore, I thought at the time this cookbook will appeal to those transitioning to a plant-based diet as many of the recipes are familiar.

I regret not recording the date correctly. However, based on the two recipes I tried and my initial impressions of the book I feel it will be well received. Unfortunately, I will not tweet about this book as I did not save any pictures.

The Plant Protein Revolution Cookbook is not only for vegans and vegetarians. I'd recommend it to anyone who would like to add more plant based protein to their diet.

The recipes are easy to follow. There are no processed ingredients, anything that you need, you can make yourself with recipes from the book, for example "Protein Parm[esan cheese]".

Try the dessert section, the Chocolate-Kissed Peanut Butter Pie is heaven on a plate!

I have been a vegan for around 3 years now so although I am experienced at plant based cookery I am also always looking for new ideas.

This is a great book for those serious about learning more plant based cookery, especially how to incorporate more interesting proteins into your diet rather than buying processed meat alternatives.

There are some really good recipes in here, some staples and some for more advanced or more adventurous cooks, including a delicious shepherd's pie with white bean mash, cashew and tofu cheeses and sauces, and how to make your own seitan loaves.

I enjoyed reading and trying these recipes and I would recommend it to those already following or interested in a more plant based diet.