200+ plant-forward recipes for the modern-day omnivore looking to eat less meat

Vegetables take center stage in globally inspired nutritious meals, perfect for anyone following a Mediterranean diet

Attention plant-curious cooks, occasional vegetarians, even conflicted carnivores—anyone looking to reduce their meat consumption. This vibrant collection fills a needed middle ground with 200+ hearty recipes that center vegetables and make meat the sidekick. (About half the recipes include some form of meat!)

Re-engineers Your Favorites with Less Meat: Swiss Chard Enchiladas, Mostly Meatless Meatballs and Marinara, Bacon and Cheese Black Bean Burgers, and Parsnip and Chicken Shawarma bulk up comforting favorites with plants, while paring down the meat.

Vegetables at the Center (with Meat as a Seasoning): Embrace anchovies, bacon, and chorizo to season a heap of vegetables with a little meat—like in our Almost Beefless Beef Stew, Caldo Verde, and Breakfast Fried Rice with Spinach and Shiitakes.
Flavors from the Mediterranean, Asia, Central America, and Beyond: Recipes take inspiration from healthful eating traditions around the world, whether you’re craving Okonomiyaki, Hot Ukrainian Borscht, Peruvian Arroz con Pollo, or Mapo Tofu.
Emphasizes Ease and Efficiency: Cooking more plants doesn’t have to mean spending more time shopping or chopping. We streamlined at every stage of our recipes—leaning on widely available ingredients and shelf-stable pantry goods—to give you time back in your day.

About the Author

America's Test Kitchen publishes best-selling and award-winning cookbooks, including The Complete Mediterranean Cookbook and The Complete Plant-Based Cookbook. It also publishes Cook's Illustrated and Cook's Country magazines and produces public television's top-rated shows, America's Test Kitchen and Cook's Country.

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