This season brings two vegetarian cookbooks focused on answering the question often directed at vegetarians: Where do you get your protein? Both books emphasize protein’s role in making us feel full.

“The Great Vegan Protein Book: Fill Up the Healthy Way with More Than 100 Delicious, Protein-Based Vegan Recipes”

By Celine Steen & Tamasin Noyes


Recipes: Vegan with gluten-free and soy-free noted

Photos: Full color throughout


Written by two prolific cookbook authors, this book uses beans, grains, tofu, tempeh, nuts and other ingredients to pack in the protein. With an introduction that offers a quick overview of plant-based protein, the book then dives into the recipes. These run the gamut of plant-based basics such as No-Bake Choco Cashew Cheesecake and Butter Bean Gravy to globally inspired dishes such as Baked Falafel and Tempeh Banh Mi sandwiches. The book includes a section on seitan with recipes for Smoky Sausages, Quit-the-Cluck Nuggets and Kind-to-Cows Seitan.

“The High-Protein Vegetarian Cookbook: Hearty Dishes Even Carnivores Will Love”

By Katie Parker with Kristen Smith, Ph.D., R.D., L.D.


Recipes: Vegetarian

Photos: Full color with every recipe

This hardcover book comes from the “Veggie and the Beast” blogger who specializes in filling, meat-free dishes for all eaters. The 75 protein-dense recipes cover all the comfort food bases – Spaghetti and Lentil-Walnut “Meatballs,” White Cheddar Mac and Cheese and Double Bean Juicy Lucy Burgers – and pump up the protein using beans, grains, nuts, cheese and eggs. Global cuisines influence many recipes – Cuban black bean soup, Thai peanut soba noodles, Spanish quinoa – but none of the recipes stray far from the familiar. The sweet side of protein shows up in recipes such as Almond Cinnamon Rolls with Greek Yogurt Glaze and Fudgy Peanut Butter Swirl Brownies.


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