SO HIGH in sugar and carbs. Like the other books in this series, there’s no nutritional information for the recipes and it’s pretty easy to guess why. They are so high in refined carbs like white flour, grits and sugar, plus very little protein and a lot of unhealthy fats. It makes the same mistake many vegan recipes make of using a wonderful healthy food like eggplant or mushrooms to substitute for meat in a dinner without doing anything about the dive in protein when using these. Protein is abysmally low in almost all of the recipes other than the many tofu ones. Fruit is used heavily which is great in moderation but a smoothie for breakfast that is almost all fruit and then a can of coconut milk is going to wreak havoc on even a healthy person’s blood sugar to start the day. These recipes need way more fiber, way less flour and starches, way more protein (and variety in protein sources) and way less fat and sugar. It doesn’t count as low sugar if the entire dish is made of processed carbs and natural sugars, it’s still not a balanced meal.

I was a vegan for years. I am well aware of the party line about how so many Americans eat too much protein. I know you can get protein from whole plant foods. But I also know that I have to actively work to get enough protein for my age and I still fall short most days. I also know that past 40, consistently eating this high of refined carbs and natural sugars is not sustainable with health. Check out vegan authors like Robin Roberts for good healthy higher protein vegan recipes, especially if you’re over 30 or doing much physical activity.

Also, heads up for those with special dietary needs, these recipes tend to rely heavily on wheat and soy.

This one was a miss for me.

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