Books

Veggie Burgers Every Which Way: Fresh, Flavorful and Healthy Vegan and Vegetarian Burgers—Plus Toppings, Sides, Buns and More
Available wherever books are sold, or buy the book now: Amazon, Barnes & Noble, Borders, Booksamillion.comGreenlight Bookstore, Indiebound, Powell’s

Tasty, Exciting, Inexpensive–Veggie Burgers Every Which Way!
Whether you already subsist on veggie burgers, enjoy them occasionally, or ardently wish there was an alternative to the rubbery, over-processed frozen burgers sold in cardboard boxes, Veggie Burgers Every Which Way is the book for you–one you will want to cook from over and over again.

Author Lukas Volger has assembled more than thirty unique, delicious veggie burger recipes including Tofu and Chard Burgers, Thai Carrot Burgers, Baked Falafel Burgers, Corn Burgers with Sun-Dried Tomatoes and Goat Cheese, and more. More than half the burger recipes are vegan and/or gluten-free, as are many of the extras, which include buns, sides, toppings, and condiments. Everyday ingredient choices ensure that all the burgers and extras are a breeze to assemble. The wide variety of tastes and flavors will excite every palate and suit every craving and occasion. And dozens of mouthwatering photographs leave no doubt that great-tasting veggie burgers can look spectacular, too!

Paperback | 192 pages | ISBN: 978-1-61519-019-5 | $16.95 US

Vegetarian Entrees that Won’t Leave You Hungry: Nourishing, Flavorful Main-Course Dishes That Fill the Center of the Plate
Available wherever books are sold, or buy the book now: Amazon, Barnes & Noble, Borders, Booksamillion.com, Greenlight BookstoreIndiebound, Powell’s

Whether you’ve eaten vegetarian fare for two weeks or twenty years, creating flavorful, filling dinners every night can be a chore. The problem: for former omnivores, “entrée” means meat or fish at the center of the plate—with vegetable sides. And replacing that hunk of protein with more vegetables can make “dinner” seem like nothing but sides.

Now, Lukas Volger cooks up more than 100 main courses so varied that vegetarians—and omnivores who are eating more plant-based foods—will never lack an exciting new dish for dinner. Easy entrées like Creamed Kale on Toast and Winter Root Vegetable Gratins showcase seasonal produce; recipes for dumplings, noodle bowls, and curries draw on global cuisines; and inventions like Lentil & Parsnip Soup and Simple Seitan Lettuce Wraps transform everyday ingredients into appealing new flavor and taste sensations. These nutritionally balanced meals satisfy every craving—and definitely won’t leave you snacking later.

Paperback | 256 pages | ISBN: 978-1-61519-033-1 | $17.95 US

17 responses to “Books

  1. Pingback: On Ryan’s Plate: Bacon Veggie Burgers « On Anna's Plate

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  5. Pingback: Roasted Butternut Squash and Black Bean Burgers | TheUnderCoverCook.com

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  7. Lindsay Clarke

    LOVE your book Vegetarian Entrees! I saw you at our little bookstore here in Boise Idaho, bought the book, and I am truly enjoying tit. I have made several recipes, and tonight I made the Penne with Kale. Absolutely fantastic. I must say out of all the cookbooks that I have this is definitely one of my favorites it makes it easy to cook in season, and with local ingredients. Thank you!

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  10. Pingback: Lukas Volger’s Bulgur Salad with Kale and Feta | Brooklyn Based

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  13. Pingback: Soba salad, big burgers and chips | The Lentil Institution

  14. Dodi

    So excited to have bought your Veggie Burger book. Already toasted some gluten-free breadcrumbs per your instructions and am ready to try my first burger recipe! My question to you is this: do you have any info you can share about when it is OK to substitute one bean for another or how to know what bean will work well with other ingredients? Years ago a vegetarian cooking coach told me you can always substitute any bean for another. But my guess is that you have some ideas about which beans to use when – whether it’s about consistency, flavor, or other factors? Obviously, color would make a difference in say a white bean burger. But is it OK to use a differently colored bean? Or a different example, I have a bag of “Light Red Kidney Beans”. Can I use these successfully in your “Quinoa, Red Bean, and Walnut” burger? Thanks in advance for any pointers!!

    • Hi Dodi- Yes you can absolutely substitute other beans. I find that most dried/canned beans that are similar in shape/size can be swapped for these kinds of recipes. I wouldn’t swap pulses (like lentils or split peas) for kidney beans, but kidney beans for cannellini, navy, or black beans is completely fine. Chickpeas have a slightly firmer texture, which means they’ll affect the finished burger differently. But add the breadcrumbs or other binder bit by bit, until you have a semi-moist texture that just coheres, and you’ll be good to go. Let me know how it works out!!

  15. Pingback: These Brooklyn-Made Patties Put the Veggie in Veggie Burger—and They're Delicious - Edible Brooklyn

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