Publisher's Synopsis
Step-by-step guidance is provided for preparing vegan meats such as zesty "chickun," robust "beaf," juicy "porq," and hearty vegan sausages that have the flavor, appearance, and texture that truly satisfies. More than 100 recipes include burgers, meatless meatballs, roasts and every variety of shred, batter fry, skewer, steak, cutlet, chop, and barbecue under the sun along with international dishes. Chef Conroy shares his special tips and techniques for preparing a variety of shapes and textures as well as his personal spice blends and flavoring mixes, sauces and glazes, and even a few nondairy staples to enhance these delicious dishes.
