100+ fresh, plant-based, umami-packed recipes that show the range of traditional and modern Chinese vegan cuisine from the creator of The Plant-Based Wok.
When Hannah Che decided to become a vegan, she was concerned that it would alienate her from the traditions and food that her Chinese family celebrated. But that was before she learned about zhai cai, or vegetarian cooking, a fascinating subset of Chinese cookery that emphasizes umami-rich ingredients and can be traced back over centuries to Buddhist temple kitchens.
In The Vegan Chinese Kitchen, through gorgeous photography, stories, and recipes, Hannah Che shows us the magic of this highly developed and creative cuisine in which nearly every dish in the Chinese repertoire can be replicated in a meatless way, such as Blistered Dry-Fried String Beans, or Sweet and Sour Tofu. You'll find recipes that are naturally plant-based and as irresistible as they are nourishing, such as:
Flaky Scallion Pancakes
Corn Stir-fried with Peppers and Pine Nuts
Pea Shoots Braised in a Velvety Mushroom Broth Made with Sesame-oil Roux
Braised Winter Squash with Fermented Black Beans
Mapo Tofu
The Vegan Chinese Kitchen will delight vegans and omnivores alike, inviting you to explore a whole world of flavors and ingredients.
About the Author:
Hannah Che is a cook, writer, and photographer based in Portland, Oregon. Born and raised in Detroit, Michigan, she lived in China for several years with her family, and most recently, spent a year traveling throughout China and Taiwan training as a chef at the Guangzhou Vegetarian Culinary School. She is the creator of the blog The Plant-Based Wok.
Release Date: September 13, 2022
Condition: New
