Mostly Meatless

Plant-Forward Cooking for the Modern Kitchen

• 200+ plant-forward recipes designed for real home cooks
• Meat as a flavor booster—not the centerpiece
• Mediterranean diet–friendly and globally inspired meals
• Weeknight-friendly, practical, and efficient recipes
• Tested by the experts at America’s Test Kitchen

Mostly Meatless is a modern cookbook built for how people actually want to eat today—more vegetables, less meat, and zero compromise on flavor. This collection fills the gap between vegetarian and traditional cooking, offering a flexible approach where vegetables take center stage and meat plays a smaller, strategic role. Developed by the experts at America’s Test Kitchen, every recipe is rigorously tested to ensure it works in your kitchen, every time.

This book is for flexitarians, plant-curious, and anyone looking to reduce their meat consumption.

"200-some featured dishes are designed to whet the appetites of committed vegetarians and those who might be "veggie-curious."

— NPR

Why This Cookbook Works:

Vegetables First, Flavor Always

Recipes are built around vegetables, grains, and legumes—then enhanced with small amounts of meat for depth and richness.

Designed for Real Life

No specialty store runs required. Recipes use accessible ingredients and streamlined techniques so you can cook smarter, not harder.

Globally Inspired Cooking

Explore flavors from the Mediterranean, Asia, and beyond with dishes like Swiss Chard Enchiladas, Miso Dashi Soup with Udon & Halibut, Mushroom Tea Rice, and Cauliflower & Chicken with Quinoa Pilaf.

A Simple Citrus Peel

Hold a citrus strip horizontal, pith side facing you, near the surface of your cocktail. Pinch the zest to express oils onto the cocktail and then rub the outer edge of the glass with the peel.

Making Gift Tags and Recipe Tags

Handwrite on premade tags or on cut-out cardstock.

Type and print the tag and mount on decorative paper.

Print custom labels and become a food-gifting legend.