Vegetarian food suffers from a number of misconceptions, including that it’s not satisfyingly filling. With his new book Vegetarian Entrees that Won’t Leave You Hungry: Nourishing, Flavorful Main Courses That Fill the Center of the Plate, author Lukas Volger proves veg dishes can be both delicious and filling.
Volger earned his chops with his first book, Veggie Burgers Every Which Way, which offered cooks a huge range of options for making vegetarian burgers. He’s done the same with Vegetarian Entrees that Won’t Leave You Hungry by offering recipes for dishes ranging from dumplings and curries, to tostadas, frittatas, noodle bowls, and more.
Given the economic, health, and environmental benefits of eating more veggies, Volger’s book is perfect for both vegetarians and non-vegetarians who want to up their daily veggie quota. He uses everyday ingredients such as grains, beans, noodles, eggs, and seasonable vegetables to create 70 different entrees.
The author includes vegetarian kitchen essentials and 15 informative features, including five salad dressings, five easy desserts, cooking for one, and hosting a dinner party. There are also more than 60 luscious photographs by Christina Heaston.
My one reservation about Vegetarian Entrees that Won’t Leave You Hungry is how the author has organized the recipes. He divides the sections into: Hearty bean- and grain-based salads, soups, rice bowls, and risottos; Pasta, Asian noodle dishes, and dumplings; Curries, braised dishes, and oven-baked dishes; Grain and vegetable cakes, handheld entrees, and simple proteins; Eggs every which way; and Pizzas, tarts, galettes, and crepes. Frankly, when I searched through the book looking for different recipes to try, I found this organization a bit confusing and not particularly helpful. Fortunately, the book has a good index, and when I looked for an ingredient I had like “eggplant,” I found exactly recipes I needed.
Overall, Vogel’s Vegetarian Entrees that Won’t Leave You Hungry is an eye-opener for vegetarians and non-vegetarians alike. If you’re a cook struggling with being more creative with vegetables, this book will inspire you to take vegetables and everyday ingredients to new levels of taste. — BH