Vegan Asian: A Cookbook: The Best Dishes from Thailand, Japan, China and More Made Simple

by Jeeca Uy

Make Incredible Vegan Versions of Your Favorite Asian Meals

If you crave vegan-friendly versions of classic Asian dishes, this will become your new favorite cookbook! Jeeca Uy, of the hit Instagram account @TheFoodieTakesFlight, transforms traditional Southeast and East Asian cuisine into spectacular vegan renditions that are bursting with flavor. From iconic Thai dishes to piping-hot Japanese fare and everything in between, Jeeca’s recipes will take your palate on a delicious food trip across Asia that will keep you coming back for more. So, why order takeout when you can easily whip up a vegan version that is not only healthier but can taste even better? Find your favorites and discover new ones with recipes such

Pad Thai
Char Siu Tofu
Vietnamese Mushroom Pho
Singaporean Chili Tofu
Chinese Lettuce Wraps
Yang Chow Fried Rice
Japanese Yakisoba
Spicy Dan Dan Noodles
Satay Tofu Sticks with Peanut Sauce
Korean Bulgogi Mushrooms

Along with vibrant photographs, Jeeca has packed this book with tips and tricks to guide any cook, vegan or not, on how best to work with tofu, how to fold dumplings, how to make vegan versions of essential sauces and so much more. This cookbook will quickly become your go-to guide for simple yet delicious vegan Asian recipes.

This cookbook has 60 recipes and 60 full-page photographs.

BONUS GIFT! Jeeca has created a free digital Asian Pantry & Essentials Guide to go with the cookbook. Download it from her website

Genres: Cookbooks, Food, Cooking, Nonfiction, Vegan, Food and Drink, Reference

168 pages, Paperback

Published August 31, 2021

Reviews

[Liz · Rating 5 out of 5]

This book is such a love letter to Asian cuisine. It is full of appreciation for tofu and traditional spices, sauces, and vegetables used across Southeast Asia. There is a splash of fusion in there, but it is overall a nice collection of traditional (especially street food) recipes remixed with plant-based ingredients.

My favorite recipes:
*Filipino Pumpkin Fritters
*Matcha Cookies
*Japanese Tofu Tonkotsu
*Char Siu Tofu
*Savory Scallion and Toasted Sesame Waffles

And just try not to be enticed by the incredible photography in this book. Everything looks delicious.

I like that this book understands its audience's cooking capabilities. We all might be able to make our own dumpling wrappers, but at home buckwheat noodles and diy tofu are not here to make you cry. Instead, she gives us some tips on buying and preserving quality ingredients from Asian grocery stores --where most of her readers are likely to go anyway for some of the ingredients.

Also, this book is rich with instructions and both metric & standard measurements. It's just such a good starting resource for anyone aspiring to infuse their home cooking with some Asian inspired flavors. I got so many ideas from it that while not exactly like her recipes, they are based on them. I'm really excited about what I can make with these ideas.

[Rachel Wimberly · Rating 5 out of 5]

I love Jeeca’a blog and so when she came out with a cookbook I knew I needed to preorder it! This book is fantastic. So many great recipes, amazing full color pictures and easy to understand instructions. Every single recipe I have made from it has turned out amazing. You will not regret this one!

[D S · Rating 5 out of 5]

So delicious

Been waiting for the release of this book since you promoted it and it has so much more in it than I was expecting. Also happy some of the favourites from your posts are in it. Such delicious and easy recipes.

[Anne Chua · Rating 5 out of 5]

This cookbook is very inspiring. Grateful for the tofu and other tips.. I’m still learning how to cook and happy that we have this Vegan Asian cookbook, I’m excited to try a lot of recipes. Thank you Jeeca Uy.

[Pinky · Rating 4 out of 5]

Want to try the Yuxiang Eggplant Noodles, Dubu Ganjeong, and the Lu Rou Fan recipes.

[Emily · Rating 5 out of 5]

I've made 2 recipes from this one (Char Siu Tofu and Kung Pao Mushrooms) but I trust that the others I've bookmarked will be great! I have added several recipes from the blog to my regular rotation (Ginger and Scallion Oil Noodles, Spicy Braised Tofu, and Glazed Potatoes are all outstanding) and overall I love the author's straightforward style and helpful photo illustrations.

There are a lot of vegan cookbooks that center vegetables and ultimately don't alter them very much and certainly don't try to replicate meat-y dishes... And that is generally my preference, at least when tasty veggies are in season. But when I want a salty, crispy-fried, rich, sugar-glazed umami bomb, this book/blog are my go-to.

[Cierra B · Rating 3 out of 5]

Note: I haven't made any of the recipes yet, so I can't add any of that info into the review. I plan on updating the rating once I do.

I really liked the variety of recipes in here that can easily be changed between vegan/vegetarian (could probably modify to add meat for those opposed), but they look pretty great in general. Quite a few of these recipes include cooking with the microwave, so for anyone in a rush those would probably be great to use. The one thing I really liked about this cookbook though is that it included vegan version of the sauces used (for example: fish sauce, oyster sauce). I usually just see use vegan version of "whatever sauce" but I really appreciate the make your own section.

[Amy Sigman · Rating 5 out of 5]

My daughter got me this cookbook a year ago for my birthday. I really hadn’t made many of the dishes because they seemed too simple to be good. In the last week I’ve tried three different recipes. Not only are they easy, and the author marks how much time for preparation and for cooking, but the recipes have been amazing!! I wish I had started making more of her recipes last year. Better late than never!

[Dray · Rating 5 out of 5]

It's amazing when you go through a cookbook and every single recipe jumps out at you. I cam across jeeca Uy's work on her website (amazing) and learned there she had authored a cookbook. I immediately ordered it, which is a rare move for me. Since i have had it three of my friends have ordered it as well. I highly recommend reading (and using) this great vegan resource.

[Sylvia · Rating 5 out of 5]

This book is beyond amazing. I use this every week. It is very tofu heavy so if you don’t want to use it then don’t get this book. The book starts with dumplings, then fried rice and then to more tofu heavy dishes. I specifically loved the pineapple fried rice, char siu tofu, and the tofu satay dishes. I didn’t try the dumpling recipes or noodle recipes so I can’t comment on those.

[Chen, Meng Lun · Rating 5 out of 5]

love the photos and simple ingredients

Very happy to see a combination of different type of Vegan Asian food. I love cooking simple foods. Some stuff seems a bit too complicated. But I think there are many that I would like to try to make it.

[Monica · Rating 4 out of 5]

I haven’t yet cooked anything from it, but OMG I want to eat allllll the recipes!!

[Mike Harris · Rating 3 out of 5]

Some good recipes, the instructions where easy to follow, and the ingredients were not too hard to find.

[KathleenB · Rating 3 out of 5]

Looks good but haven’t tried any recipes yet, and apparently there’s online extras but the book doesn’t say anything about that?

[Laurel · Rating 3 out of 5]

Unique delicious looking recipes

Hoping some will convert me to tofu!

[Britt-Inger Pettersson · Rating 4 out of 5]

Looks delicious!

[Y Diên Vĩ · Rating 4 out of 5]

Sách đẹp, nội dung chạm cảm xúc

Học được cách bảo quản đậu khi mua về nếu đóng gói: lấy ra cho vào nước sạch cho chìm đậu, cho vào hộp, để ngăn mát bảo quản, thay nước 2 ngày 1 lần

Lần đầu biết đến muối đen (kala namak)

1 món muốn làm thử là bánh quy matcha hạt lanh

[Marci Mac · Rating 5 out of 5]

I have so far made the kimchi quesadillas, vegan pho, unagi eggplant, and the Thai green curry. Everything has been PHENOMENALLY delicious and simple to make!! Good ingredients, simple cooking methods, stellar results. Up next for me will be the buckwheat noodle and seaweed soup!