“I could never go vegan. I need my protein.”
“I tried to go vegan, but I felt week. I just wasn’t getting enough protein.”
These are all things I’ve heard many, many times. The question, “where do you get you’re protein?” is so ridiculous that the last time someone asked me I laughed at him. (He was serious.) Unfortunately society has been conditioned to think that protein only comes from meat, but the truth his that protein can be found in just about any type of food, include veggies such as broccoli and kale.
In The Great Vegan Protein Book, Celine Steen and Tamsin Noyes share about 100 delicious ways to consume protein. The book focuses on protein-rich foods such as legumes, nuts, seeds, tofu, tempeh, and seitan. These types of foods can be daunting to new vegans and vegetarians, but Tami and Celine explain how to prepare them with ease. For those that are already familiar with these foods, the recipes are creative and fun, and you’re sure to enjoy them too.
If you’re wondering how much protein you need or just how much is in the foods you eat, you’ll find that information and a lot more in the book’s introduction chapter. There’s also an overview of each food type, with interesting tidbits, such as how tempeh is made and the origin of the word “seitan”.
The recipes in The Great Vegan Protein Book vary greatly, so you’ll be able to find something to eat, no mater what it is that you have a hankering for. Breakfast recipes range from Breakfast Farro to Tempeh Breakfast Stacks (which take much less time to prepare than you’d think). There are so many different entrees to choose from that you might have a difficult time narrowing down what to make for dinner. The Well-Dressed Tofu Bowls are drenched in a delicious peanut sauce, and who can say no to Unicorn Tacos? If you’re in the mood for a snack try the Savory Edamame Mini Cakes or the Spicy Chickpea Fries. There are desserts here too. How about a slice of No-Bake Choco Cashew Cheesecake after your protein-rich dinner? There’ are also instructions on how to make two different kinds of seitan, as well as two different types of vegan sausage. None of the dishes that I’ve made from The Great Vegan Protein Book took longer than half an hour to prepare, so there’s no excuse for not making a delicious and healthy meal for dinner.
The Great Vegan Protein Book is an excellent addition anyone’s cookbook library – whether they are new at this vegan thing, a vegan pro, or just trying to reduce their intake of animal foods.
I have a copy of The Great Vegan Protein Book for one lucky reader. Follow the instructions after the recipe to enter.
For the sauce:
- 3 tablespoons 36 g sugar
- 3 tablespoons 45 ml seasoned rice vinegar
- 2 cloves garlic minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon fine sea salt
- 1 tablespoon 15 g sambal oelek, or to taste
- 3 tablespoons 45 ml cold water, more if needed
- 1 tablespoon 8 g cornstarch
For the tacos:
- 3 cups 210 g shredded cabbage
- 3 tablespoons 21 g grated carrot
- 2 tablespoons 12 g minced scallion
- 3 tablespoons 42 g vegan mayonnaise
- 1/2 teaspoon Dijon mustard
- 8 ounces 227 g seitan
- Salt and pepper
- Nonstick cooking spray
- 4 8-inch, or 20 cm soft flour tortillas
To make the sauce: Whisk the sugar, vinegar, garlic, onion powder, salt, and sambal oelek in a small saucepan over medium heat. Cook for 3 to 4 minutes until the sugar is dissolved and the mixture comes to a boil. Whisk the water and cornstarch together in a small bowl, and then pour into the sauce. Cook and whisk for 2 to 3 minutes, until thickened. Add additional water 1 tablespoon (15 ml) at a time, if needed, to get a drizzle consistency. Set aside.
To make the tacos: Toss together the cabbage, carrot, and scallion in a medium-size bowl. Stir in the mayonnaise and mustard. Season to taste with salt and pepper. Heat a grill pan over medium-high heat. Season the cutlets with salt and pepper. Lightly coat the grill pan with the cooking spray. Grill the cutlets for 4 to 6 minutes, until they have marks. Turn over to grill the second side for 3 to 5 minutes, until they also have grill marks. Cut into thin strips.
Heat a skillet over medium-high heat. Cook the tortillas one at a time, for 1 to 2 minutes, turning them over with tongs until softened and hot.
To serve, put one-quarter of the seitan strips in each tortilla. Top with one-quarter of the cabbage mixture and drizzle with 1 to 2 tablespoons (24 to 48 g) chili-garlic sauce, as desired.
From The Great Vegan Protein Book @2015 Celine Steen and Tamasin Noyes. Reprinted with permission from Fairwinds Press.
I have a copy of The Great Vegan Protein Book for one lucky winner. Follow the instructions below to enter. U.S. residents only, please. Contest ends a midnight eastern time on April 26, 2015.