This cookbook includes meal plans, recipes, and advice on how to prepare vegetarian meals ahead of time. With shopping lists, budgeting, tips on types of containers and equipment, and information about how to freeze leftovers, this book is the perfect guide to make vegetarian meals simple and easy when you don’t have a lot of time to cook.

The book begins with an introduction section with general advice and information on meal prepping. Part One of the book has Meal Prep Plans and shopping lists that cover meals for 8 weeks. Part Two has 75 vegetarian recipes, divided by Breakfast recipes, Lunch and Dinners, Sides, Snacks, Sauces and Dips.
There are a few tofu, kale, or quinoa recipes as you would expect, but most of the recipes use colorful and appetizing veggies. The dishes look delicious and use ingredients like chickpeas, squash, potatoes, or pasta noodles to create robust and satisfying meals. This is NOT rabbit food that will leave you hungry an hour later. I really want to try the Black Bean and Sweet Potato Enchiladas!

Below each recipe there is a footnote showing the calories, protein, sugar, fiber, carbs, and sodium in the recipe. The only thing missing is a section with information about getting the right amount of nutrients and vitamins on a vegetarian diet.

Disclaimer: I received a copy of this book from the publisher in exchange for a free and honest review