The Vegan Butcher

by Zacchary Bird

The ultimate science-meets-magic guide to plant-based meat for vegans who are tired of burgers.

For any vegans shedding a tear over bacon, eggs, or a porterhouse steak, this is your new bible. Whether you want to experiment with simple meat substitutes in everyday meals or make an entire vegan charcuterie board from scratch, this book is here to shake up your perception of plants and reintroduce you to your favorite classics.

Veganism isn't about missing out - it's about getting creative, and with Zacchary's ingenuity, meat's no longer forbidden (and we're not just talking jackfruit). Watermelon? Now it's a ham. Gluten flour? Turkey. Mushrooms - we think you mean steak.

Equal parts science and magic, this cookbook explores the vast world of plant-based meat possibilities. From easy replacements to full-blown kitchen experiments, The Vegan Butcher has recipes for cooks of every level, with substitutes for (almost) any dish you could think of. It's all the comfort of Matty Matheson, but vegan, because let's face it: falafels are great, but sometimes we want an entire turkey, and Zac's here to realize our guilt-free, home-cooked dream.

Genres: Cookbooks, Cooking, Vegan, Nonfiction, Food

304 pages, Hardcover

First published November 2, 2021

About the author

Zacchary Bird is a cheeky chef and content creator from Melbourne, Australia on a mission to make a vegan version of everything that tastes good. He specialises in plant based meat, developing recipes and products for both commercial brands and at-home vegan butchers. Zac is the author of “Vegan Junk Food” and “The Vegan Butcher”, and is known for his recipe and comedy content on social media.

Reviews

[Nez · Rating 3 out of 5]

I would thoroughly recommend this to people who are looking for vegan ‘meaty’ substitutes, which is not me (I prefer healthier vegan options).
I borrowed this from the library, as I was considering buying. I decided not to purchase, but I think many people will like it and give it 4 or 5 stars.
Zac is a character, and I would recommend you follow him on social media.

[Celia Burn · Rating 5 out of 5]

Easily a hundred recipes of different vegan takes on modern and comfort food classics -- some can be time intensive, but not as many as I expected, and majority are incredibly doable. Zacchary Bird gets into the science of replicating certain flavors for specific dishes for the kitchen nerds that care, but it's pretty condensed and useful info, I didn't find it overwhelming by any means.

There are base recipes, as well as separate add-on recipes which build upon them, but if you don't have time or patience to make your own yuba, seitan, etc. they are easily found in international supermarkets and grocery stores alike. You'll be impressed with how many different natural vegetables, spices (and even fruits!) that can add umami to a dish which aren't fungi and completely common items at small or large marts.

Highly recommended whether you have a lot or just a small amount of time to spend in the kitchen while being able to tackle a variety of completely different favorites in vegan form. There's squid ink pasta with a soy sauce base, banana blossom char siu bao, mock duck skewers, jackfruit dino nuggets, and an insane amount more, but truly none of the recipes breakdown to as intimidating as they initially may seem for both beginners and advanced cooks in the kitchen.

[Nat · Rating 5 out of 5]

A great read with a smattering of recipes. More of a history and science behind tastes and products than it is a cookbook. Even the recipes break down into Food Science steps and techniques.
Prior to reading, I thought i was being creative cooking mushrooms to resemble pulled meat. Now I've come away thinking.. yeah i could totally do with adding Methylcellulose and Slaked Lime to my next shop!

[Pri Pri · Rating 5 out of 5]

Amazing recipes!

[R.J. Gilmour · Rating 3 out of 5]

Bird's vegan cookbook is devoted to all forms of faux meat for vegans and is a large book filled with lots of recipes.

[Dray · Rating 5 out of 5]

As a long time vegetarian this book is such a gift! Zach Bird helps navigate the many (old and new) options available for producing fake meat. The chemistry of meat flavors are explored as well as the variety of ways of recreating these flavors. There are both ways of preparing and using a variety of proteins as well as recipes for making a variety of dishes. Bravo. We are in a new world.