Making Vegan Meat: The Plant-Based Food Science Cookbook (Plant-Based Protein, Vegetarian Diet, Vegan Cookbook, Seitan Recipes)

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!

Been Vegan for some time now and I tend to stick to purely a vegetable, fruit and whole grain oat diet which really helps and gives incredible energy for a daily workout routine. I use to buy all the pre-cooked vegan items that are sold in stores until I realized that many of the products are made with ingredients I don’t really agree on but that’s for another conversation. I also noticed some brands were lying to try and make “vegan bucks” and get in on the action while saying their products were 100% plant based but still contain eggs. ???. I know what you’re thinking but I’m not gonna name any names…Eh Uh…”Tyson” brand vegan meats🤮what a sham! But I should’ve known better. But here comes this book where I can still keep great flavor in my diet while sticking to my discipline of eating plant made food. I mean c’mon bacon made from a Daikon Radish🤯🤯🤯 Let me tell you I’ve tried every plant based bacon on the market and they taste like cardboard but this…This s**t right here, lol… This one takes the cake as the real thing. What I’m learning in this book and from his YouTube channel has made my day, my month, and my life and that’s the important thing. I’m buying dozens of these books come Christmas time and giving them to everyone I know whether they like it or not.😤 But in all seriousness such an amazing book and it is what the the Vegan world has been waiting for. “WE DID IT JOE” (Kamala Harris voice) 🤣🤣🤣

The media could not be loaded.  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

The instructions are clear, the lettering is well-spaced. I've seen a lot of his videos on YT but I prefer having a book to follow in the kitchen with video for reference. I'm excited to try these recipes. I bought this book after making seitan for the first time and it turned out really good. Recommend if you are looking to incorporate vegan cuisine into your diet.

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...

I’m happy with the book, but I wanted to love it.I think this is a great book if you like to try new things. A lot of the ingredients are expensive and obscure so be prepared to buy the book and then start ordering things online. Some of the recipes also lack clear direction for all steps. The Book does have a few yummy dishes. The watermelon steak is a definite try!

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!

I had originally purchased this book to give to a friend for Christmas; but after having looked through it, I will have to buy her another one, because I’m keeping this.

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 .

The book is everything I expected and more pictures are detailed, instructions are clear. I’ve been following Marc for years on YouTube and I’m excited for him for his first book. You must get this book if you’re interested in anything different that you can create yourself in your own kitchen that’s plant-based. Mark takes plant-based meat to a whole new level