Whether you’re exploring vegan options for environmental, ethical, or health reasons, Nava Atlas’s protein-focused recipes extend a warm welcome to the plant-powered protein revolution!
Today’s innovative meat alternatives prove you don’t have to sacrifice meaty flavors to enjoy a plant-based diet. You’ll discover new ways to prepare familiar favorites, from nostalgic classics to bold global fare with dishes are kinder to the earth and better for you.
Plant-Powered Protein offers 125 recipes for using plant-based proteins thoughtfully, incorporating whole foods and fresh vegetables. Bridging the divide between the traditional comfort food diet and the whole food plant-based approach, you’ll find an array of flavorful, easy recipes including:
- Soups and stews like New England Clamless Chowder and Beefy Barley & Bean Stew
- Comfort favorites like Classic Meat Loaf and Italian-Style Sausage & Peppers
- Global-inspired dishes like Korean Bulgogi Bowls, Mongolian-ish Beef, and Thai-Inspired Beefy Salad
- Diner specialties like Gyros, Philly Cheesesteaks, and “Tuna” Melts;
- Indulgent eats like Carne Asada Fries; Pulled Protein Tacos, and Baked Spaghetti Pie
- Brunch winners like Biscuits with Sausage Gravy and Spicy Chorizo Tofu Scramble.
These budget-friendly, approachable recipes will satisfy staunch meat-lovers, picky eaters, and healthy food fans alike. And for those with a DIY spirit, Nava provides from-scratch recipes for plant-powered ground, meatballs, sausage, bacon-style strips, and more.
Quick Chili-Topped Sweet Potatoes
SERVES 4 TO 6
LOADING SWEET POTATOES WITH a streamlined version of chili that includes beefy crumbles is a quick route to a satisfying emergency dinner. If you don’t have the time or patience to bake whole sweet potatoes in a conventional oven (their f lavor and texture do benefitfrom slow cooking), microwaving themis fine. Each large sweet potato (two halves) yields a hefty portion, but if you’re serving this with other dishes, halfa sweet potato topped with chili is quite filling.
FOR THE CHILI
Extra-virgin olive oil for the pan
8 to 10 ounces plant-based beefy crumbles orground or 1 (8-ounce) package beef-style veganburgers, crumbled
1 (15-ounce) can black or red beans, drained and rinsed
1 cup cooked fresh or thawed frozen cornkernels
1 (12-ounce) jar prepared salsa
1 (14-ounce) can diced fire-roasted tomatoes
1 tablespoon chili powder
1 tablespoon barbecue seasoning
FOR THE TOPPING
Vegan cheese shreds, preferably Cheddar- or pepper Jack–style
Thinly sliced scallions or chopped fresh cilantro
- Prick the potatoes all over with a knife or fork. Cook on high in the microwave until soft, 5 to 7 minutes depending on the size of the potatoes. Alternatively, preheat the oven to 425ºF. Wrap the potatoes in foil and bake for 45 minutes to 1 hour, or until soft.
- When the potatoes are cool enough to handle, cut them in half lengthwise and mash the centers lightly. Alternatively, cut them down the center but don’t go all the way, leaving the skin on the bottom intact so that the potatoes function as a pocket.
- In the meantime, heat just enough oil to coat a large skillet orstir-fry pan. Add the beefy crumbles and sauté for 5 minutes over medium-high heat, stirring often.
- Add the remaining chili ingredients and stir. Cook for 8 to 10 minutes over medium-low heat, stirring occasionally.
- Top each sweet potato half generously with chili, followed by a sprinkling of cheese and some scallion and/or cilantro. If you want the cheese to melt completely, microwave individual portions for up to a minute.
Excerpted from the book PLANT-POWERED PROTEIN: 125 RECIPES FOR USING TODAY’S AMAZING MEAT ALTERNATIVES by Nava Atlas. Copyright © 2020 by Nava Atlas. Reprinted with permission of Grand Central Publishing. All rights reserved.