"Minimal meat, maximum flavor. Attention plant-curious cooks, occasional vegetarians, even conflicted carnivores--anyone looking to reduce their meat consumption. This vibrant collection fills a needed middle ground with 200+ hearty recipes that center vegetables and make meat the sidekick. Bulk up juicy chicken shawarma with hearty parnsip; boost umami in an almost-beefless stew with smart seasonings; swap out the meat for tofu in crispy katsu sandwiches. With dozens of techniques for imbuing vegetables with savoriness and making modest amounts of meat go a long way, this book offers sustainable, gradual, and delicious ways to embrace a plant-forward lifestyle -- without entirely ditching the meat." --