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"Plant-based protein" as a book category covers works that explore proteins derived from plants—what they are, where they come from (legumes, grains, nuts, seeds, soy, pea, algae, etc.), and how to use them to meet dietary and culinary needs. Titles range from practical cookbooks and meal plans that teach recipes and cooking techniques, to nutrition guides that explain amino acids, protein requirements, sports performance, and combining foods for complete proteins. The category also includes food-science and product-development books on creating meat alternatives, sustainability and environmental-impact studies, buying and stocking guides, and personal narratives or business books about the plant-protein movement. Overall it serves home cooks, vegetarians and vegans, athletes, nutrition professionals, food entrepreneurs, and readers interested in health, ethics, and food-system change.

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