There are a lot of ways to be vegan, and none of them are wrong. While steamed veggie bowls, fruit and Smoothies greens-packed salads might lean more towards the whole, unprocessed food end of the spectrum, elsewhere there exists beautiful, indulgent delights like Buffalo seitan wings, (most) French fries, Oreos, and nachos with non-dairy cheese and sour cream (all incredible culinary achievements).
The book is so jam-packed with wild options that it’s actually difficult for me to decide which to list here. I could also have pointed out the cauliflower schnitzel, “turki” tetrazzini (but could it fool my grandma?), mushroom oysters on the half shell, “chick’n” of the woods and waffles, and carrot lox. The table of contents is basically a list of holy grail dishes for vegans; it’s all the stuff you love to see on menus when you go out. Here, those recipes are contained in one excellent book, written by the master of this kind of recipe-building.