Vegan Mock Meat Revolution (delicious Plant-based Recipes)

The Mock Meat Revolution is here and veganism never tasted so good with these stunningly inventive recipes for plant-based meat and fish substitutes.

"Jackie Kearney''s beautifully crafted book revolutionised not only my spice rack but also my cooking style... the ultimate foodie''s travel journal''. Review for My Vegan Travels, The Vegan magazine.

The Mock Meat Revolution is here and veganism never tasted so good with these stunningly inventive recipes for plant-based meat and fish substitutes.

While traditional butchers might be disappearing from the high street there’s a new breed ready to slice a different kind of meat – made from plants! So-called ‘vegetarian butchers’ are creating food that mimics meat and offering convincing substitutes that look, feel and even taste like the real thing. Mock meat, of course, is nothing new. Patties made from soy-based protein and wheat gluten have been around since the 1960s but now vegetables, nuts, pulses and grains are in on the act and taking it to a whole new level. Prepare to be wowed by Jackie Kearney’s Paprika Seitan Vegan ‘Dog’ with Cashew Cheese; Crispy Jackfruit Wings and Chickpea Tuna Quesadillas. From Tofish & Chips to Sea-loving Sushi there’s a plant-based alternative to all your favourite meals. 

Jackie Kearney competed in BBC One’s MasterChef 2011 and was the first vegetarian to reach the final. She is the author of Vegan Street Food, winner of the PETA Best Vegan Cookbook Award 2016 and My Vegan Travels, short-listed for the Travel Cookery Book of the Year Award at the Edward Stanford Travel Writing Awards 2018.