Bowl
Vegetarian Recipes for Ramen, Pho, Bibimbap, Dumplings, and Other One-Dish Meals
Available wherever books are sold
Amazon Barnes & Noble Indiebound
Paperback | 256 pages | ISBN: 978-0-54432-528-9 | $25.00 US
Veggie Burgers Every Which Way
Fresh, Flavorful and Healthy Vegan and Vegetarian Burgers—Plus Toppings, Sides, Buns and More
Buy now: Amazon, Barnes & Noble, Indiebound
Paperback | 192 pages | ISBN: 978-1-61519-019-5 | $16.95 US
Vegetarian Entrees that Won’t Leave You Hungry
Nourishing, Flavorful Main-Course Dishes That Fill the Center of the Plate
Buy now: Amazon, Barnes & Noble, Indiebound
Paperback | 256 pages | ISBN: 978-1-61519-033-1 | $17.95 US
Lukas Volger 
LOVE your book Vegetarian Entrees! I saw you at our little bookstore here in Boise Idaho, bought the book, and I am truly enjoying tit. I have made several recipes, and tonight I made the Penne with Kale. Absolutely fantastic. I must say out of all the cookbooks that I have this is definitely one of my favorites it makes it easy to cook in season, and with local ingredients. Thank you!
I’m so glad to hear, Lindsay—thank you so much! That means a lot.
So excited to have bought your Veggie Burger book. Already toasted some gluten-free breadcrumbs per your instructions and am ready to try my first burger recipe! My question to you is this: do you have any info you can share about when it is OK to substitute one bean for another or how to know what bean will work well with other ingredients? Years ago a vegetarian cooking coach told me you can always substitute any bean for another. But my guess is that you have some ideas about which beans to use when – whether it’s about consistency, flavor, or other factors? Obviously, color would make a difference in say a white bean burger. But is it OK to use a differently colored bean? Or a different example, I have a bag of “Light Red Kidney Beans”. Can I use these successfully in your “Quinoa, Red Bean, and Walnut” burger? Thanks in advance for any pointers!!
Hi Dodi- Yes you can absolutely substitute other beans. I find that most dried/canned beans that are similar in shape/size can be swapped for these kinds of recipes. I wouldn’t swap pulses (like lentils or split peas) for kidney beans, but kidney beans for cannellini, navy, or black beans is completely fine. Chickpeas have a slightly firmer texture, which means they’ll affect the finished burger differently. But add the breadcrumbs or other binder bit by bit, until you have a semi-moist texture that just coheres, and you’ll be good to go. Let me know how it works out!!
Like your book Vegetarian Entrees very much.
Thanks! I’m glad to hear!
the cover for your latest book is GORgEOUS!!!!
Thank you! I think so, too.
Hello! I have all three of your books. I’ve been using the Veggie Burgers book for years. We just got the other two, and have taken a deep dive into Bowl — which is a beautiful cookbook, with delightful recipes. HOWEVER, I must say that both my husband and I are constantly disappointed with the index. We’ll see an ingredient, like Eggplant, in one of the recipes, but when we go to find it, it’s not in the index. This happens over and over. A fatal flaw to a gorgeous book. You are an extremely talented and creative chef; it’s time to get the knit-picky details right.
Thank you so much for your support over the years and for these kind words! I’m so sorry about the index issue in BOWL—I forwarded your note along to my publisher (I actually don’t have any role in making the index, thankfully) but will see if there’s any chance to fix it in subsequent printings.
Loved your soba noodles tofu broccoli bowl that I read in Shape magazine. I’m trying to recreate from memory and don’t want to forget any important ingredients. Unfortunately, I gave the magazine away and am stuck trying to guess. Can you help please?
Thanks Lukas!
Hi Anne! Here it is: “Toss 1 cup cooked soba, 1/2 cup steamed broccoli, 1/2 cup baked or panfried tofu, and 1 tablespoon scallions with 2 tablespoons store-bought peanut sauce. Garnish with 2 tablespoons each chopped peanuts and chopped cilantro.”