Vegan Chinese Food is a book to make your favourite Chinese dishes at home, using plant-based alternatives for sauces, dumplings, noodles and desserts. The recipes teach how to season a wok and use traditional methods.
Don’t eat rice after 24 hours, it’s a food poisoning hazard. Read more on food safety for people & pets. Use bamboo chopsticks and don’t release fire lanterns for celebrations (harms wildlife and cause fires).
- Kung Pao King Oyster mushroom
- Zha jiang mian noodles
- Hong Kong milk tea
The book is written by a couple who met in Spain and now live in Australia. But Yang Liu was born in Hunan province in China and spent her early years sampling cuisines from each region. They have over 165,000 followers on Instagram.
Also read The Vegan Chinese Kitchen. This book is by Hannah Che, who when she turned vegan, was worried she could not enjoy the food that her family celebrated. But then she learned about zhai cai (a plant-based Chinese cuisine that uses umami-rich ingredients traced back over to centuries to Buddhist temple kitchens). So this book offers:
- Soft tofu in black bean sauce
- Sichuan chilli-oil wontons
- Spicy mushrooms in dandan noodles
- Flaky scallion pancakes
- Pea shoots in mushroom broth
a book of vegan fakeaway recipes!
Yorkshire chef Katy Beskow’s Vegan Fakeaway is a wonderful book, full of no-nonsense recipes to replicate all your fast food favourites. One chapter focuses on Chinese food, with recipes including:
- Hong-Kong-style sweet & sour cauliflower
- Crispy vegetable spring rolls
- Bean curd & broccoli in plum sauce