“Lukas Volger is a master at creating attractive vegetarian and vegan meals that are put together with a light hand but that fill you up.”New York Times

In Praise of One-Bowl Meals: 5 Healthy Recipes From Our Favorite Authors and Chefs —Vogue

Lukas Volger on Heritage Radio Network’s The Food Seen

Cookbook Has Recipes for Ramen, Pho, Bibimbap, and More—AM New York

“A go-to cookbook for Asian-inspired vegetarian soups, noodle bowls, and dumplings.”—Library Journal (starred review)

This Black Sesame Noodle Bowl is a Vegetarian Delight—

One-Dish Vegetarian Bowls Offer a World of Exciting Flavors Using Seasonal Ingredients—The Oregonian

Spring Veggie Bibimbap on Probably This

Kimchi Fried Rice Bowl on Husbands That Cook

The 30 Most Exciting New Spring Cookbooks—Epicurious

6 Wildly Delicious Ways to Revamp Your Morning Oatmeal—

The 10 Most Exciting Healthy Books to Read in 2016—Well+Good

The Complete Guide to Making Veggie Burgers At Home by Cara Eisenpress —First We Feast

“How Lukas Volger is Reinventing the At-Home Veggie Burger” —Well+Good

“These Brooklyn-Made Patties Put the Veggie in Veggie Burger—and They’re Delicious” —Edible Brooklyn

“Authoritative” —Melissa Clark on Veggie Burgers Every Which Way, “The Ultimate Veggie Burger” 

Rajma Veggie Burgers with Feta and Corn Relish on Chitra Agrawal’s

Made by Lukas: Lukas Volger Redefines What It Means to Feast

Made by Lukas photo story by Cara Howe

Lukas Volger on a New Kind of Weeknight Cooking on Food52

Eat Your Words: Episode 172 – Feast by Lukas on Heritage Radio Network

3 Recipes For A Delicious, Meat-Free New Year’s Celebration on BuzzFeed Food

Lukas Volger: The Proust-ish Questionnaire on NY Book Editors blog

Mushroom Burgers with Barley on Leites Culinaria

Cold Peanut Noodles on Charlotte Today (video)

New York City’s Best Veggie Burgers on Well + Good

Tasty Burgers, Without the Meat in the New York Times (also: A Vegetarian Burger Bash on the Well Blog)

A Vegetarian Night with Lukas Volger on The Walkin Kitchen

Kitchensurfing: Lukas Volger’s Vegetarian Lunch 

It’s Meatless Monday: Thai Carrot Burgers on The Budget Smart Girl’s Guide to the Universe

Lukas Volger! Fun Thing Day 35 on The Pencil Box

Mac and cheese with Goat Cheese and Mushrooms on Charlotte Today (video)

“Going Vegan: Dig into meatless entrees hearty enough to satisfy a lumberjack,” The Oregonian by Grant Butler

“Veggie Meals Even a Carnivore Could Love,” by Casey Acierno on Brooklyn Based

Lukas Volger talks about Vegetarian Entrees that Won’t Leave You Hungry with Sadie Babits on Boise State Radio

“With the same inviting mix of boyish candor and enthusiasm that he brought to Veggie Burgers Every Which Way, Volger expands his vision beyond that pervasive sym­bol of vegetarian diets. The beauty of Volger’s approach lies in its simplicity, creativity, and portability; many of the recipes are ideal for making either single servings, family meals, or for feeding a room full of guests. Such dishes as soups, rice bowls, noodles, couscous, grain-based salads, vegetable cakes, and tarts can be wrapped to take on the road or refrigerated for use as leftovers.”
Publishers Weekly

“If the adjective ‘vegetarian’ immediately calls to mind side dishes and incomplete meals, this lively cookbook aims to convince readers otherwise.”
Kirkus Reviews

Vegetarian Entrées That Won’t Leave You Hungry will certainly not leave you hungry, but first it will make you very hungry indeed. Whether or not you are vegetarian, every dish in this book will lure you into the kitchen.” —Martha Rose Shulman, author of The Very Best Recipes for Health

“Finally, Lukas Volger has shattered the protein/veg/sauce format that has shackled vegetarian food for decades.” —Amanda Cohen, chef/owner, Dirt Candy

“[W]ill expand your horizons far past pastas and salads.” —Pittsburgh Post-Gazette  


“Get set for burger nirvana.” Weekly Times (Australia)

“Come Back, Veggie Burger. All Is Forgiven,” New York Times Diner’s Journal (related: “Masters of Disguise Among Meatless Burgers”)

Cookbook Chronicles: Lukas Volger, at

“Best of 2010: Crack Open the Cookbook Cream of the Crop” at The Oregonian

“The Perfect Veggie Burger: Brooklyn Burger Fan Swaps Frozen Patties for Flavor,” New York Daily News, by Gina Salamone, November 14, 2010

“Cooking the Books” with Emily Gould on The Awl, October 26, 2010

“A burger that’s freshly picked,” Denver Post

“Finally: Veggie Burgers That Don’t Taste Like Cardboard” on Svelte Gourmand

“All About Veggie Burgers” on Charlotte Today (video)

“Expert Advice: 4 Tips for Building a Better Veggie Burger” on Apartment Therapy’s “The Kitchn” blog

“The Splendid Table” with Lynn Rosetto Kasper, August 21, 2010

“[A] wonderful addition to every person’s cookbook library. . . . This cookbook will get a lot of use in our home. Kids love burgers and veggie burgers are a wonderful meal for when you are having company.”
Vegan Family Style Blog

“If you are trying to cut back on meat and want to use up some of your vegetable gardens’ great produce in another way, veggie burgers will help inspire you. Who knows, maybe the next big thing after the DB Royale is a DB veggie burger?”

“[Lukas Volger] elevates the vegetarian burger to its rightful status as real food.”
Susan Schwartz, Montreal Gazette

“Two guides to doing something a bit different,” Winston-Salem Journal

“Let’s Eat In” radio show segment with Cathy Erway

“Go ahead, create your own veggie burgers,” Miami Herald

“Chatting with Veggie Burgers Every Which Way’s Lukas Volger…,” Village Voice “Fork in the Road” blog, Part 1 & Part 2

“One of Volger’s best veggie burgers combines a variety of mushrooms and barley, combining foresty and nutty flavors you’d find in a wintertime wild mushroom soup. . . When we made it, we topped it with some sautéed hedgehog mushrooms from the farmers market—the ultimate in veggie excess. Try going back to eating one of those frozen soy burgers after that.”
Grant Butler, The Oregonian

“Volger’s excellent new book should not be thought of as just for vegetarians. While he gives ample information and instruction about vegetarian preparations, it is the variety and creativity of the recipes that makes this new cookbook stand out. Recipes such as his Tuscan White Bean Burger flavoured with garlic and sage, or his Thai Carrot Burgers with coriander, cinnamon and peanut butter, or the Chipotle Black Bean Burgers with corn and lime, or his Cashew Leek Burger with thyme and crimini mushrooms, are sure to get just about any carnivore’s mouth watering.”
Sean Smith, CBC’s (Canadian Broadcasting Corporation) monthly “Cookbook Club”

“Who knew shredded carrots or quinoa could be so deliciously molded into a pattie? And satisfy a dyed-in-the-wool carnivore.”
Pittsburgh Post-Gazette

“This is a small volume with a big mission: to up the flavor profile of this particular vegetarian genre. The reach goes beyond beans, including spinach-chickpea burgers, curried eggplant and tomato burgers, corn bread buns and rutabaga fries.”
The Washington Post Grilling Issue, “Season’s Hottest Reads”\

“This is a terrific book! I’ve never been a fan of veggie burgers—neither the word ‘veggie’ nor the dry little disks with their strange little flavors. But Lukas Volger has just the right idea: Make real food with real flavor—and burgers that go far beyond any microwavable snack. There’s a lot to like in Veggie Burgers Every Which Way, including some very appealing sides, dressings, and, what else? Buns! I’m headed to my kitchen right now.” —Deborah Madison, author of Vegetarian Cooking for Everyone and Vegetarian Suppers from Deborah Madison’s Kitchen

“Lukas Volger’s burgers are made with real food—fresh produce, whole grains and beans, fresh herbs and spices—combined with imagination and great taste. This appealing book is the best collection of vegetarian burgers I’ve ever seen, a refreshing departure from the over-processed veggie burgers of yore.” —Martha Rose Shulman, Recipes for Health,

“The world of burgers has just grown bigger, fresher, more colorful, and deliciously diverse thanks to Lukas Volger’s back-to-basics approach to the veggie burger. Summer barbecues may never look the same again!” —Cathy Erway, author of The Art of Eating In and


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