If you’re a vegetarian or vegan, chances are you’ve been searching for a cookbook that truly stands out among the rest on your crowded kitchen bookshelf. Well, look no further. This book is the game-changer you’ve been waiting for. Veggie Burgers Every Which Way: Fresh, Flavorful, and Healthy Plant-Based Burgers–Plus Toppings, Sides, Buns, and More will change the way you view veggie burgers,
Lukas Volger takes vegetarian burgers to a whole new level, showcasing their true potential as real, imaginative, and enjoyable cuisine. Prepare to have your taste buds tantalized and your perception of veggie burgers forever transformed.
Say farewell to bland frozen patties and strange imitation meats. Say hello to a mouthwatering selection of veggie burgers that will delight both veggie enthusiasts and those curious about plant-based options. Get ready to savor the tantalizing flavors of Spicy Peanut and Carrot Burgers, Chipotle Black Bean Burgers, Seitan Burgers with Mango BBQ Sauce, and even a unique Beet “Tartare” creation!
Veggie burgers like you’ve never seen them before—everyday ingredients assembled into extraordinary burgers for every craving and occasion
In this exciting new release of his highly praised debut cookbook, Lukas Volger unleashes his culinary wizardry, transforming fresh produce, beans, and grains into an array of delectable veggie burgers, sliders, and mouthwatering sides. Indulging in your daily dose of vegetables has never been so gratifying.
With a simple and user-friendly design, this book is a breeze to navigate. Every step and instruction is crystal clear, making it easy to follow along. And let’s not forget about the stunning photographs that will leave you salivating. These mouthwatering images prove that veggie burgers can be both delicious and visually striking.
Lukas Volger is the author of five cookbooks: Veggie Burgers Every Which Way, Vegetarian Entreés That Won’t Leave You Hungry, Bowl, Start Simple, and Snacks for Dinner. He also created Made by Lukas, a premium veggie burger company established in 2013 and cofounded and served as editorial director of the biannual queer food journal Jarry. His work has been featured in The New York Times, The Washington Post, Bon Appetit, and elsewhere. He lives in Brooklyn, New York.