Eat to Hustle: 75 High-Protein Plant-Based Recipes

by Robin Arzón

Genres: Cookbooks, Nonfiction

256 pages, Hardcover

Published March 10, 2026

Reviews

[Rachel · Rating 4 out of 5]

I have really been enjoying this cookbook! Now, I am a Peloton rider and was first intrigued because I follow Robin. However, I found the cookbook to be well thought out and very true to who Robin is. I really appreciate the macros listed on each recipe (including fiber!). There’s also an estimated “lift” effort, aka time spent. Yes, she does make pretty much everything from scratch but it’s easy to substitute things in. Ex, I made the pesto frittata and didn’t want to spend time making my own pesto so I just used what I had in my pantry. There also may be items that you don’t have easily accessible. For me, TVP was only available in my area at Whole Foods so I built my grocery haul one week around shopping there instead of my typical Sprouts. I think this is a great book for vegans and vegan-curious who like cooking and want to make a variety of recipes. I have the chorizo bowls up next to make. Thank you #NetGalley for the opportunity!

[Jennifer Huberdeau · Rating 4 out of 5]

COOKBOOK REVIEW
FORK & FOLIO: Tired of the same old sandwich? These lentil sloppy joes deliver a bold, protein-rich plant-based twist
You won't miss the meat when you make this tangy lentil version that's packed with flavor and protein. Read my review here: https://www.berkshireeagle.com/arts_a...

It's hard to miss Robin Arzón's "Eat to Hustle" when scanning my cookbook cart.

The neon yellow hardcover vibrates with energy before you open it, the same energy Arzón, head instructor and vice president of fitness and programming at Peloton, vibrates with in her Instagram videos, and, I assume, her lessons. What I would not assume, or even think about, really, is that her high-energy lifestyle is fueled by a plant-based diet.

You might be wondering if that's possible; if vegans can get enough protein without taking supplements? Here's how Arzón addresses that misconception in a section of the cookbook, "Fact Check: Vegan Myths Busted": "Everyone's favorite question is 'But where do you get your protein?' Listen up: Plants have protein. Beans, lentils, tofu, tempeh, quinoa, nuts, seeds — even veggies like broccoli and Brussels sprouts are great sources. A cup of lentils has 18 grams of protein. That's equal to three scrambled eggs."


The cookbook has a lot of recipes that are made to look and taste like foods you can get anywhere — cheesesteak and chicken made from seitan, patties made from textured vegetable protein, lox made from carrots and cheese made with tofu — just without the meat and dairy. I'm always a little skeptical of those recipes, but as Arzón explains, when she became vegan, she thought there were certain dishes — Philly cheesesteaks or Sloppy Joes —she'd never be able to enjoy the taste of again. But she's found a way to enjoy them without the meat and dairy.

Can you make Sloppy Joes without the meat? I became curious and decided to find out. This recipe, according to Arzón's rating system, is one dumbbell out of three. It's an easy lift, meaning it's quick and simple, something that can be made on busy days. She wasn't kidding. It was really simple to make and was done in under 30 minutes.


But the real question was, would it taste like a Sloppy Joe? Would the texture be right? The first bite was all I needed to convince me. It was tangy and not too sweet, the texture was just right, and I couldn't wait for my second bite. The lentils and sauce even oozed out the back of the bun as I bit into it. It was a perfect Sloppy Joe — made with lentils, not meat. My only disappointment? That I didn't make one of her desserts to go with it.

[Chelsea Cauley · Rating 5 out of 5]

I'm not vegan. Not even close. But I'm the kind of cook who always wants options for every diet at the table when hosting, and Eat to Hustle just became one of my go-to resources for exactly that.

Robin Arzón delivers 75 high-protein plant-based recipes that genuinely don't feel like they're missing anything. We tried the chickpea pozole and it was delicious, satisfying, and the kind of dish that earns a permanent spot in the rotation when friends and family are coming over. Nobody at the table asked where the meat was, and that's the highest compliment a plant-based recipe can get.

What I really appreciate is that this is more than just a recipe collection. Arzón packs in tons of information. Strategies for meal prepping, tips for balancing macronutrients, myth-busting insights about plant-based eating, and expert contributions from a registered dietitian.

Every recipe comes with a full macronutrient breakdown, which is genuinely useful whether you're tracking protein or just curious about what you're actually eating. It cuts through the nutrition noise without being preachy or overwhelming.

The range of recipes is impressive too. This isn't a cookbook that peaks at smoothie bowls and salads. There's fried no-chick deluxe sandwiches, and even gooey cinnamon rolls. The chapters are organized around how you actually eat throughout the day, from pre-workout fuel to couch potato cravings, which makes it easy to find what you need in the moment.

If you're plant-based this is a no-brainer, but honestly it's just as valuable if you're like me someone who loves to cook for a crowd and wants to make sure everyone at the table is well fed and happy regardless of what they eat.

Thank you Little, Brown and Company and NetGalley for the ARC. All opinions are my own.

[Kate Reasoner · Rating 5 out of 5]

As a longtime Peloton lover, I was excited to get my hands on this book. If you already subscribe to Robin’s newsletter, some of the recipes will feel familiar but having them all in one place, with clear structure and gorgeous photos, is a real upgrade.

The recipes focus on fueling well with high‑protein, nutrient‑dense vegan meals. I’m not vegan, but I’ve been trying to cut back on meat, and this book offers approachable alternatives for everyday dishes. The difficulty ranges from “simple enough for me” to “I don’t even know what that ingredient is,” but that’s more a reflection of my limited cooking habits than the book itself.

Each recipe clearly lists time and effort, from “easy lift” (my lane) to “heavy lift,” which makes planning super straightforward. The photos are bright, fun, and very Robin - food, lifestyle, and a bit of inspiration mixed in. There are also helpful sections on macros, shopping, and building balanced meals.

What surprised me most were the simple food combinations I’d never think to try but now can’t wait to make. Overall, it’s a vibrant, motivating cookbook for anyone looking to eat more intentionally, whether you’re vegan or just veg‑curious.

[Nicole · Rating 5 out of 5]

This is an excellent cookbook for anyone looking to learn about eating a vegan diet or anyone who wants to eat less meat/incorporate more vegan meals/foods into your rotation.
I love Robin Arzón's Peloton workouts and she has clearly figured out nutrition! The cookbook is beautiful and provides great instructions for planning, cooking, etc.
I loved new flavor combos that I would not have otherwise thought of and will certainly be making my way through the recipes.
Thank you NetGalley and the publisher for access to this eARC.

[Penelope Bloom · Rating 5 out of 5]

A nice illustrated book with plant based recipes that I absolutely would make for myself in my household. I like the holistic approach to eating especially from someone with such a strong presence as a fitness instructor. Love a protein plant-based cookbook.

Thank you for this advanced reader copy, which was provided in exchange for an honest review. All opinions are my own.

[bookcookery]

As someone who's never done Peleton, I hadn't heard of Robin Arzón before picking up this cookbook. And after reading her backstory, I was expecting something closer to Be a Plant-Based Woman Warrior, spare spa-style food, so I was surprised to find hearty, meat-replacement-style cooking.

I tried the three-bean chili, lentil sloppy Joes, DIY seitan, seitan fajitas, and the Fried No-Chick Deluxe. I've never really understood the appeal of sloppy, drippy sandwiches, but the lentil filling was just as delicious served over quinoa or rice. The seitan turned out much looser than the version in The Rabbit Food Cookbook that I've made in the past, and I was initially skeptical since it was more minimally seasoned. However, Arzón builds flavor in both the fajitas and the fried seitan sandwich, and I used the excess marinade to make fried tofu, which turned out spicy and delicious. Though, given that it was fried, sweet, sour, and spicy, it would have been hard for it not to be.

I appreciated that Arzón incorporates a variety of meat alternatives, though some recipes call for processed vegan dairy products that I don't typically use or enjoy. But overall, it was a satisfying cooking and eating experience with a relatively small number of ingredients. It's not my first recommendation for a beginner vegan cook, but it's a tasty addition to a vegan cookbook collection.

Thanks to Voracious and NetGalley for the advance reading copy.

[Clementine · Rating 3 out of 5]

girlboss your way into veganism, i guess? some of the recipes look good but the day i start making my own seitan or TVP is the day i've been taken over by pod people