Making Vegan Meat: The Plant-Based Food Science Cookbook (Plant-Based Protein, Vegetarian Diet, Vegan Cookbook, Seitan Recipes) Paperback – July 20, 2021

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!!

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!

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...

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

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 experimentsEnjoy! 👩‍🍳

Lots of photos, not too complicated overall, ingredient lists aren’t out of control. Love love love this