Wait, That's Vegan?!: Plant-Based Meatballs, Burgers, Steaks and Other Dishes You Thought You'd Never Eat Again! Paperback – February 4, 2020

If you are looking for some easy and delicious plant-based recipes you will find them within the pages of this beautiful book. As I've made my way through this book it's been a delight to find each recipe just as enjoyable as the next. I love that Lisa has some easy DIY pantry & condiment recipes that she uses across many of the recipes in this book. One of my favorite is the Cashew Cream, which can be made sweet or savory and can be used in many different recipes. I've posted a couple pictures, of the many recipes, I've made from her book. Mini Cheesecakes, which I made from her Cheesecake recipe and the Crepes. This book not only has appetizing recipes but gorgeous photos as well. You'll love everything about this book! I definitely recommend it!

I randomly bought this cookbook after stumbling across Ms. Angerame's website and my husband and I have been very pleased with my purchase.Pro's:- Each recipe is lovely and feels familiar yet fancy/slightly different than your average vegan cookbook (I have hundreds of cookbooks and don't say this lightly). I can see myself using this for guests or whenever I want to impress someone who is vegan-skeptical.- Most of the ingredients are common in a well-stocked vegan kitchen (see con's below for some exceptions).- She often tells you how long you can keep something and if it freezes well.- Everything we've made so far has been excellent (this includes the tofu scramble, baja tofu, guacamole mash, cashew cream, beet carpaccio with roasted garlic cashew cream, chia pudding neapolitans, almond feta, Chinese slaw, spinach pie).- There are no cheesy pictures of the author throughout. Just delicious food!- Recipes feel balanced - they have enough salt and fat to make them tasty, but aren't overly heavy. There's also a good balance of veggie/bean-centered mains and more decadent treats.- The quantities are listed as volumes and weights- I wish every cookbook would do this.(Potential) Con's:- Many of the recipes are a bit time-consuming, because they involve multiple components, some which take more than a day to prepare (e.g. soaking almonds for the feta then mixing it and letting it sit overnight so you can use it in the deep dish spinach pie or Greek orzo salad). This is also a pro, since you have a complete meal with beautiful, well-thought combinations.- There are a few ingredients you may not have on hand: ume plum vinegar, quinoa flakes, black salt. The nice thing is she uses them in more than one recipe and these are easily obtainable online if not locally.- A lot of recipes call for nuts. This doesn't bother me, but just a head's up.- Many recipes call for aquafaba. Again, this doesn't bother me, since it supposedly freezes fine, but I thought it was worth mentioning.Pictured:- Neapolitans (the biscuit is from Fast Easy Cheap, which I also recommend)- Beet carpaccio- Chinese slaw (I forgot the mandarins :( and didn't include the tofu, but was still very good)- Scrambled tofu- Deep dish spinach pie

I have hundreds of cookbooks and this is my new go-to. I've followed Lisa's blog for years and I know each recipe is extensively tested and developed. I am an amateur chef but very experienced and I'm always dismayed how many cookbooks have recipes I need to modify to get them to work. This is not that cookbook- this is the cookbook you can give to the person you know that never cooked and wants to be vegan without compromise. Additionally, if you have every vegan cookbook and have been replacing animal products in your favorite dishes forever, this cookbook is STILL for you. I've been cooking vegan for 20 years and Lisa's creativity in emulating dairy and meat brought wonderful surprises that I will continue to use. Most of all they are SIMPLE, with maximum flavor in the least amount of time. You will find cooking with this book a joy.

I own many vegan cookbooks but this one is special for three reasons. First, most of the recipes are easy to make yet so delish! Second, The Basics section in this book is unique: by devoting a whole section to basics, it taught me how to make the fundemental things that we can use in concocting our own creations or customizing things a bit to our liking. Three, you can feel the joy, love and excitment that went into all of the experimenting and creating these recipes over the years in cooking for her family. It's a book made by a loving mom for other loving parents! I also think this is a book for everyone as omnivores will delight in the author's joy at discovery: discovery of new ingredients, techniques, combinations and food!

I love this book! Gorgeous pictures of every single recipe which make my mouth water and inspire me to make everything. Nothing is overly fussy and most are relatively quick. It’s not pure health food, nor is it vegan junk. It’s just a balance between virtuous and decadence; real food that you actually want to eat. I’ve made the Caesar salad, the uncrab cakes, Baja tacos, chickpea tuna sandwiches, the almond ricotta, and cashew cream. Everything I would make again. Next on my list is the cauliflower po boys and the tomato galette. I bought this for my mom and she loves it too.

I love cooking and cookbooks and have quite a collection of vegan books. It takes more to impress me because I have so many choices. This book really hits the marks. Every recipe we have tried so far has had clear directions, accurate timing has been easy to do and delicious. We've not had a dud yet. We had the pad thai last night for dinner, the Chinese tofu salad for lunch, we've made the "egg" salad several times, the banana bread, and more. All so good! Thank you for putting so much into this book and making it so accurate, creative, usable, and delicious.