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The Herbivorous Butcher Cookbook: 75+ Recipes for Plant-Based Meats and All the Dishes You Can Make with Them
75 vegan recipes for meat alternatives and tasty dishes from cult favorite vegan butcher shop The Herbivorous Butcher.
Think of any go-to American meat-focused cookbook. Now, imagine it vegan. From the Guamanian brother-sister duo behind the acclaimed and beloved vegan butcher shop, The Herbivorous Butcher, here are 75 innovative recipes for plant-based meats and standout vegan dishes. These are butcher shop classics (but so much healthier) such as Pork Chops, Ground Beef, and Chicken Cutlets that taste and chew as good as the real thing—perfect for vegans as well as anyone who wants to eat less meat.
Use these base recipes (or store-bought substitutes) to prepare super-tasty, hearty dishes that are—yep—totally Cherry-Glazed Rib Rack, Nashville Hot Popcorn Chicken, Kale's Very Fine Lasagna, BLT Couscous Crust Quiche, and more. With a chapter on bases, butters, and sauces that will elevate your vegan dishes, plus beautiful photography and entertaining stories, this book is a glimpse of the future—and the future tastes delicious.
AUTHORS WITH SERIOUS Siblings Aubry and Kale Walch opened The Herbivorous Butcher in 2016, which quickly gained a cult following in their local Minneapolis and beyond. Their products are now sold in regional Whole Foods locations, and they ship a wide range of products to all 50 states and Puerto Rico. Their fans have been ardently asking for their recipes—and here they are, for the first time, in this book.
EAT LESS Whether for health, political, or environmental convictions, more and more people are eating less meat and embracing alternative proteins. The Herbivorous Butcher Cookbook offers achievable recipes for making meat substitutes at home, as well as recipes for delicious dishes using those homemade meat substitutes (or store-bought substitutes if you’re in a pinch!).
RECIPES MADE AT HOME FROM REAL These recipes were originally developed in home kitchens by home cooks using widely available ingredients, such as vital wheat protein and soy.
Perfect
Think of any go-to American meat-focused cookbook. Now, imagine it vegan. From the Guamanian brother-sister duo behind the acclaimed and beloved vegan butcher shop, The Herbivorous Butcher, here are 75 innovative recipes for plant-based meats and standout vegan dishes. These are butcher shop classics (but so much healthier) such as Pork Chops, Ground Beef, and Chicken Cutlets that taste and chew as good as the real thing—perfect for vegans as well as anyone who wants to eat less meat.
Use these base recipes (or store-bought substitutes) to prepare super-tasty, hearty dishes that are—yep—totally Cherry-Glazed Rib Rack, Nashville Hot Popcorn Chicken, Kale's Very Fine Lasagna, BLT Couscous Crust Quiche, and more. With a chapter on bases, butters, and sauces that will elevate your vegan dishes, plus beautiful photography and entertaining stories, this book is a glimpse of the future—and the future tastes delicious.
AUTHORS WITH SERIOUS Siblings Aubry and Kale Walch opened The Herbivorous Butcher in 2016, which quickly gained a cult following in their local Minneapolis and beyond. Their products are now sold in regional Whole Foods locations, and they ship a wide range of products to all 50 states and Puerto Rico. Their fans have been ardently asking for their recipes—and here they are, for the first time, in this book.
EAT LESS Whether for health, political, or environmental convictions, more and more people are eating less meat and embracing alternative proteins. The Herbivorous Butcher Cookbook offers achievable recipes for making meat substitutes at home, as well as recipes for delicious dishes using those homemade meat substitutes (or store-bought substitutes if you’re in a pinch!).
RECIPES MADE AT HOME FROM REAL These recipes were originally developed in home kitchens by home cooks using widely available ingredients, such as vital wheat protein and soy.
Perfect
240 pages, Hardcover
Published August 16, 2022
74 people are currently reading
3896 people want to read
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Displaying 1 - 30 of 34 reviews
August 4, 2022
I couldn’t wait to get this book. I’ve watched this business grow online through, reviews and social media. The recipes and the beautiful photos and look and sound amazing. I was surprised at the quality of extra side recipes, the sauces, and combinations, yum. It shows you how to make the basic protein then gives you all the flavors with different amazing combo recipes. I can’t really review a book without trying the recipes, right ? Oh the hardship, LOL.
I make plant protein meats as a hobby, focusing on perfecting salami, pepperoni and sausages to my tastes. I really had to try all their recipes but the Milano salami and pepperoni were first. The pepperoni was just right, it had a nice level of fat, medium spice level it cooked perfectly on my pizza and was quickly gobbled up by my family. The Milano Salami, was so close my carnivore guest couldn’t tell I served him a vegan sandwich. My daughter loved this “meat” putting it on almost everything for days. I didn’t love the texture after the first 24 hours of rest, after 2 days it was fantastic. I made butcher strength Worcestershire sauce ! It was easy, and so much better than the shelved products I used to enjoy. Sunday I made brunch for a group and made the Eggs Benedict Burrito with the Brunchy Brunch Hollandaise sauce. Everyone wanted the recipe, it was that good. Oh you have to try the Lunch Plate Kahlua Pork made with jackfruit, I could eat that every week. I’ve tried many more but not all the recipes yet. I haven’t been disappointed and enjoyed making them. The recipes are clearly written, with mostly easy to find ingredients at you local store. I bought some online, I buy in bulk.
I will add this book to my library and gift it to friends. It is on my top 10 vegan cookbooks to own. It’s not a huge book, but is filled with huge flavors, buy it, try the recipes, adjust them to your taste.
I make plant protein meats as a hobby, focusing on perfecting salami, pepperoni and sausages to my tastes. I really had to try all their recipes but the Milano salami and pepperoni were first. The pepperoni was just right, it had a nice level of fat, medium spice level it cooked perfectly on my pizza and was quickly gobbled up by my family. The Milano Salami, was so close my carnivore guest couldn’t tell I served him a vegan sandwich. My daughter loved this “meat” putting it on almost everything for days. I didn’t love the texture after the first 24 hours of rest, after 2 days it was fantastic. I made butcher strength Worcestershire sauce ! It was easy, and so much better than the shelved products I used to enjoy. Sunday I made brunch for a group and made the Eggs Benedict Burrito with the Brunchy Brunch Hollandaise sauce. Everyone wanted the recipe, it was that good. Oh you have to try the Lunch Plate Kahlua Pork made with jackfruit, I could eat that every week. I’ve tried many more but not all the recipes yet. I haven’t been disappointed and enjoyed making them. The recipes are clearly written, with mostly easy to find ingredients at you local store. I bought some online, I buy in bulk.
I will add this book to my library and gift it to friends. It is on my top 10 vegan cookbooks to own. It’s not a huge book, but is filled with huge flavors, buy it, try the recipes, adjust them to your taste.
December 17, 2022
Some awesome sounding recipes in here I definitely want to try. Perfect cookbook for people who don't consume, or want to consume less meat, to get started with this for ideas!
September 20, 2022
I'm on the fence about this one.
For the positives: The photos are stunning and the layout is well done. My husband was so excited about this cookbook and flagged almost all of the meat recipes as something that he was willing to have me cook. He flagged ZERO of the meal recipes, however.
The negatives:
1) There aren't that many "meat" recipes.
The reader will find a nice medley (brats, chops, cutlets, burgers, pot roast, etc) but there are are only about 12-15(?) meats. The other recipes use the meat as an ingredient which brings me to...
2) The recipes are very cumbersome (imho).
If I wanted to make a meal recipe in the book, I had to first make the meat, and even then I sometimes first had to make a special broth or a special seasoning blend to make that meat. The meats themselves take hours, so it was a lot of work and a lot of planning. I also had to buy a kitchen scale to measure my gluten flour, etc. This isn't a way I prefer to cook. It was... a lot of work. Not hard work per se, but far more effort than my usual saute this, throw this in, heat, eat. To make the pork chops, I had to start making dinner at 3pm to serve at 6pm. This is not realistic. Granted there was a lot of "downtime" involving simmering or baking so I did some laundry, but... yikes.
3) I had to buy so many specialized "weird" ingredients to execute the recipes I tried and some I couldn't find at all, such as "beet root powder" so I had to omit it. In the case of the beet root powder, my pepperoni came out looking like a turd rather than red and it wasn't very appealing to look at.
4) You're not going to fool anyone with these "meats" and even many long-time vegans (such as myself) will probably think "oh this is just so-so seitan." There is NO WAY I could serve anything I made to my friends of family, even those who are open to vegan fare and will eat things like Impossible Burgers on their own time.
5) I didn't like anything I made, but I also don't like seitan all that much. I've tried all kinds of seitans and it's just not my thing.
My husband, however, liked the pork chops so much that I have promised to make that recipe at least every few months, for him.
6) The instructions were clear but I always ended up with different results. For example the porkchops told me to measure out 7 2-oz pieces. I had over 8 2-oz pieces. I used a scale to measure every single ingredient and the pieces so it wasn't a "me error."
7) Each recipe makes a lot of food and it's not always clear on whether you can freeze all the extra. A few times I cut a recipe in half.
8) A lot of the "meat" recipes are difficult to use on their own. For example, I made pepperoni. Well okay now what? I suppose I could make pizza, but we have SO MUCH PEPPERONI and I don't necessarily want to serve wheat with a side of wheat. Same for the Salomi. My husband grew tired of the sandwiches and was also thinking it was quite a lot of wheat between the Salomi and bread...
BOTTOM LINE: I think I wanted something different than what I got; We have had their products before and do not feel my executions resulted in what we'd had delivered by mail. I followed everything to a T, making zero substitutions the first time, and then the second time did some tweaks such as using another 1 tbsp tahini instead of oil, or using vegetable broth instead of orange juice. The results were "the same."
I don't think I'll be buying a copy of this once the book is out. I might borrow it from the library again to try the Chicken Cutlets, which I didn't get to before my license expired.
UPDATE: I made the chicken cutlets. I measured everything precisely. Half broke apart in the slow baby simmer. The others can only be described as a kitchen sponge. We will not be buying this cookbook.
Thank you netgalley for my ARC
For the positives: The photos are stunning and the layout is well done. My husband was so excited about this cookbook and flagged almost all of the meat recipes as something that he was willing to have me cook. He flagged ZERO of the meal recipes, however.
The negatives:
1) There aren't that many "meat" recipes.
The reader will find a nice medley (brats, chops, cutlets, burgers, pot roast, etc) but there are are only about 12-15(?) meats. The other recipes use the meat as an ingredient which brings me to...
2) The recipes are very cumbersome (imho).
If I wanted to make a meal recipe in the book, I had to first make the meat, and even then I sometimes first had to make a special broth or a special seasoning blend to make that meat. The meats themselves take hours, so it was a lot of work and a lot of planning. I also had to buy a kitchen scale to measure my gluten flour, etc. This isn't a way I prefer to cook. It was... a lot of work. Not hard work per se, but far more effort than my usual saute this, throw this in, heat, eat. To make the pork chops, I had to start making dinner at 3pm to serve at 6pm. This is not realistic. Granted there was a lot of "downtime" involving simmering or baking so I did some laundry, but... yikes.
3) I had to buy so many specialized "weird" ingredients to execute the recipes I tried and some I couldn't find at all, such as "beet root powder" so I had to omit it. In the case of the beet root powder, my pepperoni came out looking like a turd rather than red and it wasn't very appealing to look at.
4) You're not going to fool anyone with these "meats" and even many long-time vegans (such as myself) will probably think "oh this is just so-so seitan." There is NO WAY I could serve anything I made to my friends of family, even those who are open to vegan fare and will eat things like Impossible Burgers on their own time.
5) I didn't like anything I made, but I also don't like seitan all that much. I've tried all kinds of seitans and it's just not my thing.
My husband, however, liked the pork chops so much that I have promised to make that recipe at least every few months, for him.
6) The instructions were clear but I always ended up with different results. For example the porkchops told me to measure out 7 2-oz pieces. I had over 8 2-oz pieces. I used a scale to measure every single ingredient and the pieces so it wasn't a "me error."
7) Each recipe makes a lot of food and it's not always clear on whether you can freeze all the extra. A few times I cut a recipe in half.
8) A lot of the "meat" recipes are difficult to use on their own. For example, I made pepperoni. Well okay now what? I suppose I could make pizza, but we have SO MUCH PEPPERONI and I don't necessarily want to serve wheat with a side of wheat. Same for the Salomi. My husband grew tired of the sandwiches and was also thinking it was quite a lot of wheat between the Salomi and bread...
BOTTOM LINE: I think I wanted something different than what I got; We have had their products before and do not feel my executions resulted in what we'd had delivered by mail. I followed everything to a T, making zero substitutions the first time, and then the second time did some tweaks such as using another 1 tbsp tahini instead of oil, or using vegetable broth instead of orange juice. The results were "the same."
I don't think I'll be buying a copy of this once the book is out. I might borrow it from the library again to try the Chicken Cutlets, which I didn't get to before my license expired.
UPDATE: I made the chicken cutlets. I measured everything precisely. Half broke apart in the slow baby simmer. The others can only be described as a kitchen sponge. We will not be buying this cookbook.
Thank you netgalley for my ARC
November 13, 2022
Offers recipes for faux “meat” nearly all seitan based) as well as meals to use them in. There are a few gf alternatives given, but if you don’t like seitan, this one is probably not for you.
June 6, 2022
This is a great vegan "meat" cookbook that's packed with gorgeous photos of just about every recipe. I was vegan in my past and still lean towards a plant based diet even though I'm keto now, with a focus on whole foods. I'm very familiar with making seitan and that's what almost all of these recipes are, just variations. For those who don't know, seitan is a very meat-like substance that you make by making a sort of dough out of vital wheat gluten and then generally marinating, boiling and/or steaming it. It has a good chew to it and the marinades can impart wonderful flavors so you can make a beefy tasting one or a chicken flavored one or whatever based on the quality of broths you boil or marinate it in. It slices well and you can shape it into shapes like sausages, steaks, chops, etc. or chop it. These recipes are basically all seitan variations, and then there are sides and dishes that use the "meats" in all kinds of tasty ways.
Some of my kids are vegetarian and all of my kids used to love seitan, but most of our whole family has realized they're allergic to gluten so dishes made of nothing but gluten are just not an option. Even for people who aren't sensitive or allergic, if you eat that much gluten for long you're likely to develop a sensitivity. It's a lot! The recipes call for several cups of vital wheat gluten each, which is the concentrated (processed) wheat protein. There's also a sad lack of plants in this plant based cookbook. One of the authors admits to hating most veggies and it kind of shows. These are wonderful recipes to make if you miss meat and/or want some really fancy meals as treats, but for day to day I'd suggest adding a lot more salads, stir fries and maybe just some (gasp) plain old well seasoned organic tofu for better health.
That's not to say that it's not a fabulous cookbook! It's got creative, tasty recipes for those who can do gluten and want to learn to make vegan "meat" dishes.
No nutrition information is provided for the recipes.
I read a temporary digital ARC of this book for review.
Some of my kids are vegetarian and all of my kids used to love seitan, but most of our whole family has realized they're allergic to gluten so dishes made of nothing but gluten are just not an option. Even for people who aren't sensitive or allergic, if you eat that much gluten for long you're likely to develop a sensitivity. It's a lot! The recipes call for several cups of vital wheat gluten each, which is the concentrated (processed) wheat protein. There's also a sad lack of plants in this plant based cookbook. One of the authors admits to hating most veggies and it kind of shows. These are wonderful recipes to make if you miss meat and/or want some really fancy meals as treats, but for day to day I'd suggest adding a lot more salads, stir fries and maybe just some (gasp) plain old well seasoned organic tofu for better health.
That's not to say that it's not a fabulous cookbook! It's got creative, tasty recipes for those who can do gluten and want to learn to make vegan "meat" dishes.
No nutrition information is provided for the recipes.
I read a temporary digital ARC of this book for review.
June 23, 2022
There are so many recipes in this book, from basic "meats" to dishes that feature them to sides to sauces. There are gorgeous photos of everything, which is helpful when you're trying to create something you likely haven't made before (unless you commonly make homemade vegan Spam).
Most of the "meat" recipes are pretty basic, so you can use them in all kinds of dishes, beyond just those included here.
I'll preface this part by saying I own a lot of vegan cookbooks and have made all manner of vegan foods over the last 20 years. My pantry is well-stocked, and I'd say I'm well-versed in niche vegan ingredients. I'm familiar with the commonly used ingredients in this book, but I think it would be helpful for an ingredients section for people that are not. There are some tips and sourcing info below recipes throughout, but a standalone guide would be helpful to some. Even I, for example, didn't know about red beet powder - is it just for color? Taste? Who knows.
All that said, I can't wait to try all of them becuase they make everything look and sound delicious.
Thanks to NetGalley and the publisher for the chance to peek at this ARC.
Most of the "meat" recipes are pretty basic, so you can use them in all kinds of dishes, beyond just those included here.
I'll preface this part by saying I own a lot of vegan cookbooks and have made all manner of vegan foods over the last 20 years. My pantry is well-stocked, and I'd say I'm well-versed in niche vegan ingredients. I'm familiar with the commonly used ingredients in this book, but I think it would be helpful for an ingredients section for people that are not. There are some tips and sourcing info below recipes throughout, but a standalone guide would be helpful to some. Even I, for example, didn't know about red beet powder - is it just for color? Taste? Who knows.
All that said, I can't wait to try all of them becuase they make everything look and sound delicious.
Thanks to NetGalley and the publisher for the chance to peek at this ARC.
May 26, 2023
I have mixed emotions on commercial meat substitutes, many have strange ingredients that may or may not have problems. The authors run a vegan butcher shop, their recipes use normal stuff found in most grocery stores. I'm going to give some of them a try and see how they taste.
One note, these make a lot of 'meat', I'd recommend cutting down on the amounts until you are sure you like the taste.
One note, these make a lot of 'meat', I'd recommend cutting down on the amounts until you are sure you like the taste.
August 22, 2022
Can't wait to try this fantastic looking meals.
July 27, 2022
Good choice for an avid kitchen adventurer that enjoys cooking. Includes recipes for creating a variety of plant based meats that will be used in later recipes. If looking for quick meal prep or a short ingredient list, this is not the right book. If ready for kitchen work and okay with a decent sized list of ingredients, the recipes have great variety and flavors.
Read
August 17, 2022Thanks to NetGalley for a chance to review an advanced copy.
For years I’ve wanted to try food from The Herbivorous Butcher but haven’t lived closed enough. I was very excited to try some recipes from their new book.
There are some people who seek out vegan cookbooks who don’t want to see any faux meats used. If that’s you, this cookbook is not for you. It’s full of from-scratch recipes for mock meats from pepperoni to chicken.
This book is well laid out and filled with gorgeous full-page photos of each of the prepared recipes.
The recipes we tried:
Pepperoni. The flavor was great on this, the texture is closer to sausage. I had this with crackers, on pizza, and in pasta and it added nice flavor to everything.
The Rib. Good texture and flavor.
The porterhouse steaks were good but not great. To me, it tasted like slightly more flavorful seitan but was more effort than making a seitan recipe with a marinade.
Smoked Cheezy Grits. Even without the jalapenos and green onions (because I was between grocery shopping trips), it was very tasty. A little thinner than I usually make my grits but that’s easy to adjust. The liquid smoke added a nice depth of flavor without being overpowering.
We made the beef broth concentrate, which is key to a lot of the recipes. Be sure to pay attention to quantities. I have never used such a large amount of soy sauce or garlic powder in one go before.
The garlic egg fried rice was bland but I wouldn’t buy a vegan butcher cookbook for a fried rice recipe anyway.
For years I’ve wanted to try food from The Herbivorous Butcher but haven’t lived closed enough. I was very excited to try some recipes from their new book.
There are some people who seek out vegan cookbooks who don’t want to see any faux meats used. If that’s you, this cookbook is not for you. It’s full of from-scratch recipes for mock meats from pepperoni to chicken.
This book is well laid out and filled with gorgeous full-page photos of each of the prepared recipes.
The recipes we tried:
Pepperoni. The flavor was great on this, the texture is closer to sausage. I had this with crackers, on pizza, and in pasta and it added nice flavor to everything.
The Rib. Good texture and flavor.
The porterhouse steaks were good but not great. To me, it tasted like slightly more flavorful seitan but was more effort than making a seitan recipe with a marinade.
Smoked Cheezy Grits. Even without the jalapenos and green onions (because I was between grocery shopping trips), it was very tasty. A little thinner than I usually make my grits but that’s easy to adjust. The liquid smoke added a nice depth of flavor without being overpowering.
We made the beef broth concentrate, which is key to a lot of the recipes. Be sure to pay attention to quantities. I have never used such a large amount of soy sauce or garlic powder in one go before.
The garlic egg fried rice was bland but I wouldn’t buy a vegan butcher cookbook for a fried rice recipe anyway.
June 1, 2022
5 I've-been-searching-for-this, beautifully-vegan, plant-based stars for this one of a kind vegan meats cookbook~!
I've been in and out of veganism, vegetarianism, and pescatarianism for many years now - for the animals, the planet, and my health. Throughout my journey of cutting out more meats and dairy from my diet, I have always wished I had a cookbook of VEGAN MEATS!~ Perhaps one of the hardest alternative parts of changing diet and lifestyle, vegan meats can be hard to really get right. I've had some solid ones at various vegan restaurants, but I've never been able to create my own from scratch.
These recipes range from pepperoni to foie gras [faux gras?] in terms of meats and cuts. If there's something you are craving and/or trying to find an alternative recipe to... it's in here. Very excited about the wide range of "meats" there are recipes for!
There is a whole entire section devoted to sauces, which I am also particularly stoked about. I struggled in the past [with much culinary enthusiasm though!] to craft a "mac and cheese" that didn't taste like vegetables and paste... lol. Very excited to try the "cheese" sauce on some pasta noodles and compare to what I've tried thus far. OH! And did someone say.. elotes? :)
As far as all main sections, we've got main meals, soups, sides, meats, large plates, snacks, sammiches, and sauces covered in this cookbook. 10/10 for variety and content. I love that there are a wide variety of cultural foods as well, and it's not simply what you would look for in traditional American cuisine.
A huge thanks to NetGalley and Chronicle Books for this digital ARC! Also, if you're reading this and feeling extra generous, I would LOVE LOVE LOVE a hard copy of this to have in my kitchen. This is truly an incredible and one of a kind cookbook.
I'll have to venture and visit The Herbivorous Butcher shop one day!
I've been in and out of veganism, vegetarianism, and pescatarianism for many years now - for the animals, the planet, and my health. Throughout my journey of cutting out more meats and dairy from my diet, I have always wished I had a cookbook of VEGAN MEATS!~ Perhaps one of the hardest alternative parts of changing diet and lifestyle, vegan meats can be hard to really get right. I've had some solid ones at various vegan restaurants, but I've never been able to create my own from scratch.
These recipes range from pepperoni to foie gras [faux gras?] in terms of meats and cuts. If there's something you are craving and/or trying to find an alternative recipe to... it's in here. Very excited about the wide range of "meats" there are recipes for!
There is a whole entire section devoted to sauces, which I am also particularly stoked about. I struggled in the past [with much culinary enthusiasm though!] to craft a "mac and cheese" that didn't taste like vegetables and paste... lol. Very excited to try the "cheese" sauce on some pasta noodles and compare to what I've tried thus far. OH! And did someone say.. elotes? :)
As far as all main sections, we've got main meals, soups, sides, meats, large plates, snacks, sammiches, and sauces covered in this cookbook. 10/10 for variety and content. I love that there are a wide variety of cultural foods as well, and it's not simply what you would look for in traditional American cuisine.
A huge thanks to NetGalley and Chronicle Books for this digital ARC! Also, if you're reading this and feeling extra generous, I would LOVE LOVE LOVE a hard copy of this to have in my kitchen. This is truly an incredible and one of a kind cookbook.
I'll have to venture and visit The Herbivorous Butcher shop one day!
January 3, 2023
Now this is a vegan cookbook! The sibling authors, Aubry Walch and Kale Walch, established a successful vegan butcher shop selling plant-based meat products and have written this book to share some of their recipes.
The book is written in a playful voice that provides you with the knowledge to make tasty homemade versions of those highly processed vegan products you might find in the refrigerated or freezer sections of the local market. You will find recipes for many "meat products" such as ribs, burgers, meat crumbles, chicken and even a carrot based Salt-Roasted Lox.
The recipes are well written and there are color photos for all the finished dishes, something I value greatly in a cookbook, especially in one like this that is providing recipes that don't fit usual food templates. Less experienced cooks may be less familiar with some of the ingredients and cooking techniques but the authors provide solid explanations and instructions.
In addition to the excellent master recipes for the meat-ish items, the authors offer up some of their favorite ways to use their meats. While I was less impressed with these recipes I loved that they also included a chapter for vegan versions of foundation recipes like butter, beef broth concentrate and chicken broth powder.
If you or anyone in your life is vegan or dabbling with veganism, this book would make a great gift or addition to your cookbook library.
The book is written in a playful voice that provides you with the knowledge to make tasty homemade versions of those highly processed vegan products you might find in the refrigerated or freezer sections of the local market. You will find recipes for many "meat products" such as ribs, burgers, meat crumbles, chicken and even a carrot based Salt-Roasted Lox.
The recipes are well written and there are color photos for all the finished dishes, something I value greatly in a cookbook, especially in one like this that is providing recipes that don't fit usual food templates. Less experienced cooks may be less familiar with some of the ingredients and cooking techniques but the authors provide solid explanations and instructions.
In addition to the excellent master recipes for the meat-ish items, the authors offer up some of their favorite ways to use their meats. While I was less impressed with these recipes I loved that they also included a chapter for vegan versions of foundation recipes like butter, beef broth concentrate and chicken broth powder.
If you or anyone in your life is vegan or dabbling with veganism, this book would make a great gift or addition to your cookbook library.
June 4, 2022
The Herbivorous Butcher is a cookbook that showcases plant based meats and recipes where the authors are dedicating this book to positive environmental changes that may occur from the impact of their book and lifestyle changes.
The cover looks tasty, first off! It's a clean way to describe about the inside content.
Broken up into 8 chapters, there's content that covers soups, sides, meat made without meat and more.
I enjoyed reading about the authors', Aubry and Kale, stories in the beginning before diving in. It set a pace and understanding for their background and while they felt passionate to write this cookbook.
The photography and clean black/white color palette for the text/background throughout the book was refreshing and easy on the eyes. Recipes like Cherry-Glazed Rib Rack, Chinese Ramen, and even Kale's Pizza Dough were all highlights when we marked which ones we'd like to try first.
5 Stars. Would recommend. We haven't gone fully meat-free within our home, but I'm excited to try new recipe and have a better understanding of how we could incorporate this more within our diet, while being safe and understanding of vitamins, etc.
Thanks to the publisher, Chronicle Books, the authors, and NetGalley for providing me with an ARC copy to read and review. Review will also be posted to my blog (www.kagoodsell.com/book-reviews), GoodReads, TikTok (@unearthingeco), as well as NetGalley reviews.
The cover looks tasty, first off! It's a clean way to describe about the inside content.
Broken up into 8 chapters, there's content that covers soups, sides, meat made without meat and more.
I enjoyed reading about the authors', Aubry and Kale, stories in the beginning before diving in. It set a pace and understanding for their background and while they felt passionate to write this cookbook.
The photography and clean black/white color palette for the text/background throughout the book was refreshing and easy on the eyes. Recipes like Cherry-Glazed Rib Rack, Chinese Ramen, and even Kale's Pizza Dough were all highlights when we marked which ones we'd like to try first.
5 Stars. Would recommend. We haven't gone fully meat-free within our home, but I'm excited to try new recipe and have a better understanding of how we could incorporate this more within our diet, while being safe and understanding of vitamins, etc.
Thanks to the publisher, Chronicle Books, the authors, and NetGalley for providing me with an ARC copy to read and review. Review will also be posted to my blog (www.kagoodsell.com/book-reviews), GoodReads, TikTok (@unearthingeco), as well as NetGalley reviews.
May 20, 2022
The Herbivourous Butcher Cookbook drew me in with its title and that delicious looking sandwich on the cover. It hooked me with the authors' down-to-earth commentary and creative, different recipes. The pictures featured alongside each recipe literally make my mouth water.
The intros to each section of the cookbook and each recipe left a smile on my face. The authors, Aubry and Kale, are witty and made me feel like a friend. I LOVE that they've included their own Spotify playlist, and some of their favorite podcasts too.
Some of the recipes are labor-intinsive, but the results seem to be well worth the effort in the end. I cannot wait to try out every single one of them!
I hope to one day visit Herbivourous Butcher in person to see it in all its glory. It sounds like it is beautiful inside, but until then this wonderful cookbook will have to tide me over.
I highly recommend this cookbook, and will most definitely be purchasing a physical copy when it is available!
I received this e-book for free from NetGalley, in exchange for an honest review.
The intros to each section of the cookbook and each recipe left a smile on my face. The authors, Aubry and Kale, are witty and made me feel like a friend. I LOVE that they've included their own Spotify playlist, and some of their favorite podcasts too.
Some of the recipes are labor-intinsive, but the results seem to be well worth the effort in the end. I cannot wait to try out every single one of them!
I hope to one day visit Herbivourous Butcher in person to see it in all its glory. It sounds like it is beautiful inside, but until then this wonderful cookbook will have to tide me over.
I highly recommend this cookbook, and will most definitely be purchasing a physical copy when it is available!
I received this e-book for free from NetGalley, in exchange for an honest review.
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December 28, 2022i'm not going to give this book a rating because i am not vegan, and i don't have any intention of making any of the recipes in it.
-i was very curious about what goes into their plant-based meats and how they're made. it was interesting to read the various recipes and methods they use to replicate different tastes and textures.
-the herbivorous butcher is a 'butcher shop' in downtown Minneapolis that sells these plant-based meats out of a store that looks like a butcher shop (a meat-free one). i'd like to go there sometime and take a look, it sounds like a neat concept. buy the stuff ready to go and take it home and cook it into whatever recipe you want.
-the main reason i read this was i wanted to see if it would be cheaper to make my own fake meat than to buy real meat, since grocery store prices have gone up so much, but i don't think it would be. and the prices on their website certainly aren't. but i would be willing to taste all these plant-based meats if they were offered to me.
https://www.theherbivorousbutcher.com/ and they ship to all 50 states.
July 27, 2022
Aubry and Kale Walch created the perfect cookbook. My daughter is Vegan as well as a talented cook so I thought I would expand my knowledge on non-meat yet tasty meals we can share. I am so impressed by not only the yummy selections but the quality of presentation that went into the creation of this cookbook. The picture to recipe ratio is excellent, photographs are beautiful, ease of cooking instructions take away any intimidation. I never thought I could please my farm raised family with Vegan meals yet, everyone came back for seconds. Our first family Vegan meal was featured on page 137 Pinky-Up Smashed Potato Hot Dish...INCREDIBLE. I have already altered my shopping list to incorporate more new to us meals.
August 30, 2022
I LOVE this cookbook. I first heard about the Herbivorous Butcher through the Food Network years ago, and have followed their journey ever since. However, since I don't live in MN, my only chance to try their products would have been to have it shipped to my home. This cookbook took the things I has been wanting to try for ages and broke down the receipes in a simple, easy to follow fashion. For people unfamiliar with vegan/vegetarian cooking, some of the ingredients and techniques may seem unfamiliar, and the cookbook offers them a safe jumping off point to try with plenty of information. I would reccomend this book to people who are interested in vegan cooking, or even my meat eating friends who want to try something new.
September 5, 2022
I’m not a vegan or even a vegetarian but my youngest is. There’s many recipes I plan to make out of this book and they look and sound delicious. THE HERBIVOROUS BUTCHER: 75+ Recipes For Plant-Based Meats and All the Dishes to Make with Them, by Aubrey and Kale Walch.
I like that recipes call for mostly basic and easy to find ingredients and not a lot of expensive things we may never use again. The recipes are also well written, photographed beautifully, and seem like they will be easy to follow. This will be a great cookbook for those who are wanting to eat less meat but still want those flavors and textures.
Thanks to Chronicle Books and NetGalley got the gift of this ebook in exchange for my honest review. 4 stars!
I like that recipes call for mostly basic and easy to find ingredients and not a lot of expensive things we may never use again. The recipes are also well written, photographed beautifully, and seem like they will be easy to follow. This will be a great cookbook for those who are wanting to eat less meat but still want those flavors and textures.
Thanks to Chronicle Books and NetGalley got the gift of this ebook in exchange for my honest review. 4 stars!
May 28, 2022
If ever there was a book that made my mouth water from cover to cover it would be 'The Herbivorous Butcher Cookbook.' What Aubry and Kale Walch have done for the Vegan community by making these tried and true recipes available after going through all the work of testing them is invaluable! The recipes are diverse, well organized, easy to follow, and thorough enough that even a beginner home cook can follow along to find success. With this book I can easily find options that will make their way into my menu rotation, and satisfy both the vegans and the meat eaters in my household.
July 2, 2022
I really enjoyed reading this cookbook! This book is a great addition for vegans, vegetarians, and people looking for non-meat alternatives. It's unique in the way that it offers recipes that replace meat favorites like fried chicken. Yes, there's a recipe for meatless fried chicken. There are also lots of recipes for side dishes that compliment the plant-based mains. I especially liked the section with recipes for "beef stock" and vegan mayo. A must read for vegans who want to add plant-based meats to their cooking rotation.
August 3, 2022
Thank-you NetGalley and Chronicle Books for the chance to review this ARC.
I'm not Vegan. I'll start off by saying that. But I often find myself gravitating to mock meats.
I have lots of vegan cookbooks because I like incorporating vegan meals in my daily life.
So I can say that this is by far the best one I've seen.
I loved the detailed ingredients and the lovely photos. It took a do it yourself approach and I loved that.
My favorite parts had to be the meats it was cool to see all you could create with the right ingredients it was amazing! I can't wait to add this to my shelf!
I'm not Vegan. I'll start off by saying that. But I often find myself gravitating to mock meats.
I have lots of vegan cookbooks because I like incorporating vegan meals in my daily life.
So I can say that this is by far the best one I've seen.
I loved the detailed ingredients and the lovely photos. It took a do it yourself approach and I loved that.
My favorite parts had to be the meats it was cool to see all you could create with the right ingredients it was amazing! I can't wait to add this to my shelf!
May 20, 2022
I received a copy of this book through NetGalley in exchange for an honest review.
This is an interesting recipe book!
There's a lot of interesting plant-based meals you can make with this book. There's a variety of recipes to make fake meat, cheese, etc. to put together meals. The recipes are in both grams and cups. The book also refers to meat throughout the book, but gives recipes for the "meat" in the book. While some of the recipes are time intensive, it is an interesting find.
This is an interesting recipe book!
There's a lot of interesting plant-based meals you can make with this book. There's a variety of recipes to make fake meat, cheese, etc. to put together meals. The recipes are in both grams and cups. The book also refers to meat throughout the book, but gives recipes for the "meat" in the book. While some of the recipes are time intensive, it is an interesting find.
September 25, 2022
Exactly what I wanted
I am WFPB vegan but needed a meal centerpiece omnivores and carnivores would enjoy. This book gave me what I wanted, allowing me to make “pot roast” from scratch-not purchasing ready made meat substitutes.. Just what I wanted!
BTW the Kindle version was easy to use,too!
I am WFPB vegan but needed a meal centerpiece omnivores and carnivores would enjoy. This book gave me what I wanted, allowing me to make “pot roast” from scratch-not purchasing ready made meat substitutes.. Just what I wanted!
BTW the Kindle version was easy to use,too!
February 2, 2025
4/5 ⭐️
Really good book for people looking to learn how to make and utilize seitan. There are other recipes in here, but I think most people will be interested in the seitan recipes. They’re all fairly involved—like most seitan recipes—and I do wish they had included some easier recipes utilizing the seitan. Maybe explained how to prep it ahead to use later in the week?
Really good book for people looking to learn how to make and utilize seitan. There are other recipes in here, but I think most people will be interested in the seitan recipes. They’re all fairly involved—like most seitan recipes—and I do wish they had included some easier recipes utilizing the seitan. Maybe explained how to prep it ahead to use later in the week?
June 16, 2022
Meatless Mondays will never be the same! Gorgeous book and some really unique recipes. I’m not a vegan but this book shows you how easy it would be to leave meat behind.
Thanks to the publisher for a quick peek and I voluntarily left this opinion.
Thanks to the publisher for a quick peek and I voluntarily left this opinion.
July 26, 2022
I received a complimentary copy of this book. Opinions expressed in this review are completely my own. (via Netgalley)
Pretty interesting read! Recipes seem easy enough to follow if you have the right tools/materials.
Pretty interesting read! Recipes seem easy enough to follow if you have the right tools/materials.
Want to read
August 6, 2022Definitely an interesting cookbook. I didn’t even know you could make even half the things they did with these recipes! (Like vegan ribs?!?) Now I will say some of the pictures aren’t the prettiest to look at but they do seem very flavorful.
August 24, 2022
This is a beautiful cookbook. I loved reading the personal stories of the authors.
This book gives beautiful photos, how the recipe was influenced, and detailed directions, along with Pro Tips.
I'm not vegan, but look forward to making some of the recipes. Especially from the Soups chapter.
This book gives beautiful photos, how the recipe was influenced, and detailed directions, along with Pro Tips.
I'm not vegan, but look forward to making some of the recipes. Especially from the Soups chapter.
Want to read
September 20, 2022Great recipes, mouth-watering photographs, and I love how both Aubry and Kale introduce themselves and their reason for becoming vegan/opening The Herbivorous Butcher. That personal touch sets this vegan cookbook apart from others.
December 22, 2022
Looks pretty good, mostly do-able although a little complicated for most things. A bit more use of prepared things like vegan cheeses than I’d have wanted; vegan cheese is the one thing that there really is no commercial alternative for (yet).
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