THE VEGAN MEAT COOKBOOK: Meatless Favorites. Made with Plants.

Miyoko Schinner

Ten Speed Press
May 11, 2021
$28/Hardcover
ISBN-13: 978-1984858887

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Miyoko Schinner is the founder of Miyoko’s, the fastest-growing plant-based cheese and butter company in the country, carried in more than 29,000 retailers nationwide, plus Canada and Australia. Schinner is the author of four cookbooks, including The Homemade Vegan Pantry; cohost of the national PBS cooking show Vegan Mashup; a sought-after speaker for events and conferences, and cofounder of Rancho Compasión, an animal sanctuary that is home to over a hundred farm animals. She has been featured in Bloomberg, Forbes, the New York Times, Washington Post, Los Angeles Times, HuffPost, Food & Wine, and others.

100+ hearty, succulent, people-pleasing meals featuring vegan meat, from comfort food classics and speedy weeknight dinners to global flavors and showstoppers, plus recipes for DIY vegan meats and cheeses.

From the Impossible Burger and Beyond Meat to MorningStar Farms, Boca Burgers, and more, plant-based meats are a growing trend for those who want to help the planet, animals, and their health but don’t want to give up the meaty flavors they love. In The Vegan Meat Cookbook, bestselling author Miyoko Schinner guides you through the maze of products available on store shelves and offers straightforward guidance on how to best use them in everything from Sausage Calzones with Roasted Fennel and Preserved Lemon to Hominy and Carne Asada Enchiladas with Creamy Green Sauce. Dig in to a satisfying vegan meal of Weeknight Shepherd’s Pie with Bratwurst and Buttery Potatoes or Meaty, Smoky Chili. Wow your guests with Coq au Vin, Linguine with Lemon-Garlic Scallops and Herbs, or Lettuce Wraps with Spicy Garlic Prawns.

For those interested in making their own vegan meats and cheese from scratch, there are recipes for Juicy Chicken, King Trumpet Mushroom Bacon, Easy Buffalo Mozzarella, Miyoko’s famous Unturkey, and many more that you’ll never find in stores. Whether you’re cutting back on meat for your health, the environment, animal welfare, or affordability, The Vegan Meat Cookbook will satisfy the cravings of flexitarians, vegans, vegetarians, and even carnivores.

Portobello Mushrooms Stuffed with Pesto Chicken

Serves 4

  • 4 large portobello mushrooms, stems removed (save to use in other dishes)
  • 1⁄2 cup plus 2 tablespoons Homemade Cheesy Pesto Sauce (recipe follows), or store-bought vegan pesto
  • 8 ounces store-bought vegan chicken strips or chunks, such as Gardein, Better Chew, Tofurky, or No Evil Foods; or homemade Juicy Chicken, Homemade Ground Chicken, or Savory Roasted Chicken
  • 1 red bell pepper, finely chopped
  • 6 ounces vegan mozzarella cheese, such as Miyoko’s or Violife, grated or sliced

Preheat the oven to 375°F. Grease a 9 by 13-inch baking dish.

Using a pastry brush, paint the outside (top) of the portobello mushrooms with a bit of the pesto. Place them top side down in the prepared baking dish.

If using chicken strips or breasts, cut into 1/2-inch chunks. In a medium bowl, combine the chicken, red bell pepper, and the remaining pesto. Mix well. Fill the mushrooms with this mixture.

Top each the mushroom with the cheese. Cover loosely with aluminum foil. Bake for about 20 minutes, then remove the foil and continue to bake for another 5 to 10 minutes, until the cheese is melted, the mushrooms are browned and juicy looking, and the inside is nice and hot.

Homemade Cheesy Pesto Sauce

Makes about 1 cup

  • 4 cloves garlic, roughly chopped
  • 1 tablespoon white or chickpea miso, or to taste
  • 1⁄4 cup raw pine nuts or walnuts
  • 1⁄2 cup extra-virgin olive oil
  • 2 cups packed fresh basil
  • 2 tablespoons nutritional yeast

Combine all of the ingredients in a food processor and process until finely chopped. It doesn’t need to be smooth, unless you prefer it that way; I like a little texture. Alternatively, you can do this in a mortar and pestle: Start by pounding the garlic, miso, and nuts and drizzle in a bit of oil. Then pound in the basil and the rest of the oil, and finally, stir in the nooch. Store unused pesto in a jar with a layer of olive oil on top (to prevent oxidation) in the refrigerator for up to 2 weeks.


Meat and Cheddar Pie with Green Onion Biscuit Crust

Serves 6 to 8

FILLING

  • 1 tablespoon olive oil
  • 1 yellow or white onion, diced
  • 2 cloves garlic, minced
  • Sea salt
  • 12 ounces store-bought “raw” type vegan ground beef, such as Beyond Meat, Hungry Planet, Meatless Farm, Abbot’s Butcher, Lightlife, or Sweet Earth; or precooked-style vegan ground beef, such as Gardein; or homemade Gluten-and Oil-Free Ground Beef Crumbles (page 195)
  • 2 cups roasted or drained canned tomatoes
  • 2 tablespoons tomato paste
  • 1 tablespoon miso, any type
  • 1 tablespoon soy sauce, tamari, or Bragg Liquid Aminos (see Glossary)
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon curry powder
  • 1⁄2 teaspoon or more red pepper flakes
  • Freshly ground black pepper
  • 8 ounces medium or sharp vegan cheddar cheese, such as Miyoko’s, Violife, or Follow Your Heart, grated

BISCUIT TOPPING

  • 2 cups all-purpose or whole wheat pastry flour
  • 11⁄2 tablespoons baking powder
  • 1 teaspoon curry powder
  • 1 teaspoon sugar
  • 1 teaspoon sea salt
  • 6 tablespoons neutral oil, such as sunflower, canola, avocado, or grapeseed; or vegan butter, such as Miyoko’s, cut into 1⁄2-inch pieces
  • 11⁄2 cups sliced green onions or leeks (white and green parts)
  • 1 cup unsweetened plain or “original” flavor soy, oat, or almond milk

Preheat the oven to 375°F.

Make the filling: Heat the olive oil in a deep skillet, add the onions and garlic, and sauté until translucent and tender, about 7 minutes. Sprinkle with salt and add the ground beef. If you are using the “raw” type, cook it according to the package instructions, usually until it browns or firms up. If using precooked-style crumbles, just heat. Add the tomatoes, tomato paste, miso, soy sauce, basil, thyme, curry powder, and red pepper flakes, season with salt and black pepper, bring to a simmer, and simmer for 5 to 10 minutes, until the tomatoes break down and all of the ingredients have melded into a lovely sauce. Transfer to a 9-inch round or square baking dish. Cover the meat with the grated cheese.

Make the biscuit topping: Combine the flour, baking powder, curry powder, sugar, and salt in a bowl. Stir with a whisk to ensure everything is mixed well. If you are using liquid oil, simply add it and stir. If you are using butter, cut it in with a pastry knife to break it down into pea-size or smaller pieces. Mix in the green onions. Finally, add the milk and mix gently to form a dough.

Pile the biscuit mixture over the cheese and gently spread it to cover the filling completely. Bake for about 45 minutes, until nicely browned and crispy on top. Allow it to cool for a few minutes on the counter, then call the troops over to enjoy.


Reprinted from The Vegan Meat Cookbook. Copyright © 2021 by Miyoko Schinner. Photographs copyright © 2021 by Eva Kolenko. Published by Ten Speed Press, an imprint of Random House.

Contact: Natalie Yera
Nyera@penguinrandomhouse.com


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