4.5
Customers say
Customers find the recipes in this cookbook fantastic and easy to follow, with plenty of tips and tricks. They appreciate the clear explanations and beautiful photos. The book provides a great guide for beginners, with detailed instructions on ingredients and tools. Customers praise the author’s talent and creativity, finding the recipes comfortable and similar to their favorite dishes.
AI-generated from the text of customer reviews
The Vegan Cookbook That Is Rooted in Food Science
“Mark is an absolute wizard―he can turn the most unexpected ingredients into vegan meat! You will not be disappointed.”―Rose Lee, Cheap Lazy Vegan
#1 Bestseller in Raw Cooking, Vegan Cooking, and Vegetarian Diets
A one-of-a-kind vegan cookbook for those looking to make juicy burgers, sizzling BBQ ribs, Seitan Bacon, and fried chicken, all through the power of fruits and vegetables.
For all food lovers and enthusiasts out there. Making Vegan Meat is a staple cookbook for kitchens where home cooks, professional chefs, foodies, vegans, vegetarians, and the vegan-curious can find super vegan meat recipes. Foodie, food scientist, and YouTuber Mark “Sauce Stache” Thompson shows you a multitude of filling vegan dishes to deeply satisfy your tastebuds.
Make nutritious and creative recipes in this vegan cookbook. Step out of your comfort zone and have fun with healthier, delicious, plant based protein. From mouth-watering BBQ ribs made from mushrooms to crispy bacon from a daikon radish, you will have your dinner guests exclaiming, “Wait! That’s a vegetable?”
Read Making Vegan Meat and:
Learn to experiment in the kitchen with unexpected ingredients and create your own plant-based vegan meat recipesGain insight into how to produce different flavors, textures, and aromasDiscover exciting ways to use a variety of fruits and vegetables, like mushrooms!
If you enjoyed plant-based cookbooks like The Complete Plant-Based Cookbook, Vegan for Everybody, or The Vegan Meat Cookbook, then you’ll love Making Vegan Meat.
From the Publisher
Foodies Rejoice!
Foodie enthusiast, food scientist and Youtuber Mark “Sauce Stache” is here to show you a multitude of vegan and vegetarian dishes that will satisfy your taste buds and have your guests exclaiming, “Wait! That’s Vegan?”
Plant-Protein!
A different type of cookbook for those looking to make the juicy burgers, sizzling BBQ ribs, and Fried Chicken all from the power of fruits and vegetables.
Creative Cooking!
Learn to have fun in the kitchen and step out of your comfort zone and into a deliciously, healthier plant-based lifestyle.
Publisher : Mango (July 20, 2021)
Language : English
Paperback : 170 pages
ISBN-10 : 1642506001
ISBN-13 : 978-1642506006
Item Weight : 1.05 pounds
Dimensions : 8 x 0.5 x 9.75 inches
Beth –
Making Vegan Meat is an important part of the future food revolution. Inspirational!!
Mark “Sauce Stache” Thompson provides creative, inspirational, and delicious plant based recipes that look like, feel like, and taste like your favorite meats—-only better. What’s so great about this book is that Mark provides you with all the information you need to start cooking. Ingredients and tools are explained in detail so you don’t have to Google anything while you’re reading the recipe. He makes it easy, which is so important in a cook book. Best of all, his recipes are fascinating, delicious, and cover all of your favorite vegan meats, vegan eggs, and vegan seafood. He’s an expert at making vegan bacon, so I suggest you definitely try one of these recipes. Also, his vegan eggs are amazing. Definitely check out the Egg Yolk Recipe. It actually looks like a real egg yolk!! For those of you who miss steak and burgers, fret no more. He provides you with recipes that will definitely satisfy your longings. Inspiration and creativity are hallmarks of this book. Mark encourages you to experiment with his recipes and try substitutions to make the recipe exactly how you want it. We are now entering a time of a food revolution and Mark, being a visionary, is definitely a part of it. Buy his book, enjoy it, and start cooking!!
HonestlyVala –
Very interesting read, especially when you watch his videos!
I really enjoy this book. I haven’t made anything out of it because tbh, as with most cookbooks, the amount of effort the recipes take is way too much, but the way he goes into the sciencebof vegan food is fascinating. I’ve learned a LOT, information, technique, and tools, and I am able to incorporate some of it into my regular everyday recipes, like adding marmite to dishes and throwing in a dash of certain ingredients to add certain flavors or textures.I really love the author’s youtube channel and I wanted to support him a bit, so I decided to buy the book and I’m very happy with my purchase overall.These recipes will probably be taken out for holiday’s or get togethers, just because they aren’t exact easy whipped up recipes, but I’m very excited to use this book!
GR –
I’m a chef… this book is very good…
I’m a chef… I don’t do a lot of book reviews though. Books are a very individual type of thing…But, I’ll tell you what; if you want to investigate the area of ‘molecular gastronomy’, which I did…This book will impress you… This author/chef has an amazingly good Tofu scramble recipe that usesa seaweed extract to get the tofu texture and feel almost exactly like real scrambled eggs… The flavoris too high on Turmeric, but that can easily be remedied… The texture is really what I was trying to shootfor. Flavor is my domain. Don’t get me wrong, the recipe is still very good, as is… But, for me, I need to fix the ‘flavor’ aspect a little bit… But, It’s a great book. He introduces you to some very interesting vegan products that add a lot of flavor and texture… Vegan is all about seasonings right? If you have an amazing piece of tofu, it’s going to be because of the seasonings, and maybe a little bit about the cooking technique right? So, being a chef is all about continual learning…There’s a whole world of seasonings, ingredients, etc… out there to learn about and no one; Not even Jacques Pepin’ (who taught me how to cook), knows it all… This book is staying in my library, forever…
Sakura –
Beautiful book!
I am giving this 4 stars since I haven’t tried the recipes yet. But it is a well put together recipe book by Sauce Stache! Yes you will need a few not so conventional ingredients to start, but the recipes and ingredients list are well explained and rather clear. I have been stocking up on a few ingredients the last few months since watching his videos. Look this is not going to be your typical simple beginners vegan cookbook. Also this isn’t going to be a healthy one! But if you like to experiment with vegan food then this should be an interesting one.I’m happy he has a small chapter in non “egg” or un “egg” recipes as well. Although I’m a little surprise he didn’t add a cheese section, as I thought he made a few in his youtube channel, but I’m prob asking for too much now. His YouTube videos are interesting and entertaining and It’s going to be fun experimenting with these non traditional recipes. Even though this is a vegan’s dream book, you don’t have to be vegan to try or enjoy some of these recipes. I’m so happy to try this out, yay!P.S. it’s not a huge book, but it’s plenty to begin with. It’s a visually beautiful well done book. Best
Stephanie Kuras –
Amazing
Lots of photos, not too complicated overall, ingredient lists aren’t out of control. Love love love this
Ridgely Hawthorne –
A New cookbook that clearly explains new tasty uses of different ingredients!
I have followed this author, Mark Thompson 🤓 for years on his YouTube channel Sauce Stache. His use of so many different food items to create vegan foods is a newer path in the area of creating vegan alternatives using ‘off beat’ alternatives. He further explains some of the scientific principles underlying the use of different ingredients which I (amongst other of his video viewers) find fascinating. He also encourages his audience to make these recipes their own, to be used as concepts, versus being slavishly followed. This vegan cookbook is an exciting and long awaited new addition to anyone’s (vegan or not) cookbook repertoire. Further, because of his new approach, makes this a cookbook that will be USED versus buying, picking out a couple recipes, and tossing aside afterward. The only thing I wish differently is that his cookbook here could have held a LOT more of his video recipes! Oh well, I am now looking forward to his NEXT cookbook. And for anyone who follows Sauce Stache and loves making new vegan foods should be,too. Meanwhile enjoy this cookbook (I am currently reading digitally). And don’t be afraid to also purchase a regular copy as you will want a cookbook to use and note your OWN experiments Enjoy! 👩🍳
Kindle Customer –
Primary book to create vegan meat. Bacon, chicken and beef come alive vegan style. No need to accept poor substitutes anymore. Thrill your taste buds . Fantastic texture. This is my next gift for everyone .
Douglas McLaurin –
Compré la edición Kindle al momento que salió. He seguido al autor de este libro -Mark Thompson- a través de su canal de YouTube (Sauce Stauche) desde que inició el confinamiento por COVID en 2020…sus videos son divertidos, experimentales y los resultados son ASOMBROSOS (y deliciosos). He experimentado con sus recetas y se me hace más fácil tenerlas en un compendio, un libro de recetas y he aquí el resultado. No lo pensé demasiado: lo compré.Mi esposa, mi hijo mayor y yo somos Veganos desde hace 5 años y llega un momento en el que sientes cierta nostalgia por ciertos platillos…su textura, más que el sabor. Y con estas recetas hemos alcanzado el Nirvana de la nostalgia alimentaria: ese retorno a sabores, texturas y olores que creíamos haber perdido.Lo malo: muchos productos son difíciles o extremadamente difíciles de conseguir en México, y seguro hacen que el resultado final sea superior…pero han sido muy buenos resultados: tocino, bolonia, salchichas tipo europeas, steaks, hamburguesas….lo tiene TODO.¡Gracias Mark!
Wendi –
Very helpful, great cooking recipe idea, helpful
Brith Jacobsen –
👍
Happy in Kingston –
Great ideas.