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Make It Meatless: 100 "Meaty" Recipes that Taste Just Like the Real Thing
Recreate your favorite meaty meals with over 100 comforting plant-based recipes—featuring remarkably realistic meat substitutes
On TikTok, Shreya Walia’s “Make it Meatless” series has garnered over 70 million views. In this original series, she shows viewers how to create hyper-realistic versions of popular meat-based dishes using plant-based ingredients, and they are—quite literally—“eating it up!”
Though these videos target plant-based eaters, even meat enthusiasts have admitted their eagerness to try Shreya’s creations. Shreya uses new techniques and unique ingredients such as lion’s mane, banana blossom, and king oyster mushrooms (no processed meat substitutes here!) to recreate not only the appearance but also the texture of fish, chicken, pork, and beef.
In Make it Meatless, Shreya will teach you how to do the same. Turn mushrooms into Nashville Hot Chicken Tenders, tofu into Buffalo Burgers, hearts of palm into Fish Tacos, and more. You won’t miss the meat!
On TikTok, Shreya Walia’s “Make it Meatless” series has garnered over 70 million views. In this original series, she shows viewers how to create hyper-realistic versions of popular meat-based dishes using plant-based ingredients, and they are—quite literally—“eating it up!”
Though these videos target plant-based eaters, even meat enthusiasts have admitted their eagerness to try Shreya’s creations. Shreya uses new techniques and unique ingredients such as lion’s mane, banana blossom, and king oyster mushrooms (no processed meat substitutes here!) to recreate not only the appearance but also the texture of fish, chicken, pork, and beef.
In Make it Meatless, Shreya will teach you how to do the same. Turn mushrooms into Nashville Hot Chicken Tenders, tofu into Buffalo Burgers, hearts of palm into Fish Tacos, and more. You won’t miss the meat!
256 pages, Hardcover
Published August 26, 2025
7 people are currently reading
38 people want to read
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Displaying 1 - 3 of 3 reviews
October 16, 2025
While a nicely designed book, there is a lot of repetition, as well as a lot of frying, in it. The recipes do a very good job of visually recreating familiar, trendy meat dishes but saying they taste "like" the real thing is highly dependent on how you define the word "like".
The many fried chicken dishes look like the real deal but are based on fried mushrooms or seitan. Pretty much anything fried then sauced can taste good, and the sauces and accompaniments for the majority of the recipes in the book are basically the same as what you would find in the meat versions.
The author is a former lawyer who posted recipes online and now has many followers. The tone of her book is very approachable and affable, likely contributing factors to her online success. Kudos to her for her accomplishments but I couldn't help wondering if she just tweaked other cook's recipes and called them her own.
That niggling thought aside, recipes are generally well-written but sometimes lack specific details like the frying temperature the oil should reach or have inconsistent measurements (like calling for.5 oz of one herb and a bunch for another, bunches of herbs can vary wildly in size). I did appreciate that all the "meat" recipes are from scratch and no highly processed meat products are employed.
There are plenty, well-styled photos of the dishes along with many of them showing the author hoisting a bite toward her mouth. Maybe that's a thing she does online. One nice touch is the inclusion of QR codes for numerous recipes one can follow to see how the dish is made. This is best suited for fans of the author and cooks seeking meatless "meat-look-a-like" meals.
The many fried chicken dishes look like the real deal but are based on fried mushrooms or seitan. Pretty much anything fried then sauced can taste good, and the sauces and accompaniments for the majority of the recipes in the book are basically the same as what you would find in the meat versions.
The author is a former lawyer who posted recipes online and now has many followers. The tone of her book is very approachable and affable, likely contributing factors to her online success. Kudos to her for her accomplishments but I couldn't help wondering if she just tweaked other cook's recipes and called them her own.
That niggling thought aside, recipes are generally well-written but sometimes lack specific details like the frying temperature the oil should reach or have inconsistent measurements (like calling for.5 oz of one herb and a bunch for another, bunches of herbs can vary wildly in size). I did appreciate that all the "meat" recipes are from scratch and no highly processed meat products are employed.
There are plenty, well-styled photos of the dishes along with many of them showing the author hoisting a bite toward her mouth. Maybe that's a thing she does online. One nice touch is the inclusion of QR codes for numerous recipes one can follow to see how the dish is made. This is best suited for fans of the author and cooks seeking meatless "meat-look-a-like" meals.
September 5, 2025
Not actually fully vegan, but there's definitely a stack of recipes I'm excited to try!
September 24, 2025
I'm intrigued by many of these recipes. Star review might change after making a few. Lots of mushroom based meals.
Displaying 1 - 3 of 3 reviews