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

by Jeeca Uy

Overview

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 as:

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 at: https://thefoodietakesflight.com/cookbooks/free-bonus-ebook/

Product Details

ISBN-13:	9781645672814
Publisher:	Page Street Publishing
Publication date:	08/31/2021
Sold by:	Macmillan
Format:	eBook
Pages:	168
Sales rank:	410,979
File size:	154 MB
Note:	This product may take a few minutes to download.

About the Author

Jeeca Uy is an avid home cook and the creator of the popular vegan food blog The Foodie Takes Flight. Her recipes have been featured in Plant Based News, Best of Vegan, One Green Planet and others. She was born and raised in the Philippines and lives in Metro Manila.

Table of Contents

Introduction 6

Selecting, Storing and Preparing Tofu 9

Delicious Dim Sum and Dumplings 13

Tofu Wontons in Chili Soy Sauce 14

Steamed Chive and Cabbage Dumplings 16

Crispy Vegetable Egg Rolls 18

Baked Wonton Cups with Sweet Chili Tofu 21

Char Siu Tofu Gua Baos 22

Homemade Dumpling Wrappers 24

Homemade Steamed Buns 26

How to Fold and Store Dumplings 28

How to Fold Wontons 30

Flavor-Packed Rice Bowls and Noodle Stir-Fries 33

Thai Pineapple Fried Rice 34

Shiitake Teriyaki Fried Rice 37

Indonesian Fried Rice (Nasi Goreng) 38

Yang Chow Fried Rice 41

Unagi-Style Eggplant Rice Bowls 42

Japanese Yakisoba 45

Pad Thai 46

Yuxiang Eggplant Noodles 49

Soy Sauce-Braised Noodles 50

Singaporean Flat Rice Noodle Stir-Fry (Char Kway Teow) 53

Spicy Dan Dan Noodles 54

Tasty Tofu Dishes 57

Char Siu Tofu 58

Mapo Tofu 61

Sweet and Spicy Crispy Korean Tofu (Dubu Ganjeong) 62

Singaporean Chiii Tofu 65

Japanese Tofu Tonkatsu 66

Filipino Tofu Steak (Bistek Tagalog) 69

Spicy Thai Basil Tofu (Pad Krapow) 70

Garlic, Tofu and Broccoli Stir-Fry 73

Fried Tofu with Black Bean and Chili-Garlic Oil 74

Soups, Stews and Braises for the Soul 77

Vietnamese Mushroom Pho (Pho Chay) 78

Umami Tofu, Mushroom and Miso Ramen 81

Korean Kimchi Stew (Kimchi Jjigae) 84

Japanese Buckwheat Noodle and Seaweed Soup (Wakame Soba) 87

Braised Tofu and Mushrooms in Ginger-Scallion Sauce 88

Filipino Tofu Braised in Tomato Sauce (Afritada) 91

Thai Green Curry 92

Braised "Pork" (Lu Rou Fan) 95

Asian-Inspired Twists 97

Savory Scallion and Toasted Sesame Waffles 98

Charlie Chan Pasta 101

Miso Mushroom Burgers 102

Kimchi Quesadillas 105

Sweet and Spicy Cauliflower Bites 106

Simply Satisfying Vegetables and Sides 109

Chinese Green Beans with Minced "Pork" 110

Japanese Stir-Fried Vegetables (Yasai Itame) 113

Stuffed Chinese Eggplants 114

Eggplant, Potato and Bell Pepper Stir-Fry (Di San Xian) 117

Korean Bulgogi Mushrooms 118

Mixed Mushroom Foil Bake 121

Kung Pao Mushrooms 122

Umami Bites and Refreshing Salads 125

Chinese Lettuce Wraps (San Choy Bow) 126

Korean Kimchi Pancakes (Kimchi Jeon) 129

Satay Tofu Sticks with Peanut Sauce 130

Filipino Pumpkin Fritters (Kalabasa Okoy) 133

Curry Tofu Cakes 134

Vietnamese Sizzling Crepes (Bánh Xèo) 137

Seaweed and Cucumber Salad with Miso-Sesame Dressing 138

Vermicelli Noodle Salad 141

Smacked Cucumber Salad 142

Tempting Sweets and Treats 145

Filipino Caramelized Banana Rolls (Turon) 146

Thai Mango Sticky Rice 148

Matcha Cookies 150

Coconut Cupcakes 153

Make Your Own Basics and Sauces 155

Vegan Mushroom "Oyster" Sauce 156

Chili-Garlic Oil 157

Vegan Kimchi 158

Teriyaki Sauce 160

Vegan Fish Sauce 161

Homemade Sweet Soy Sauce (Kecap Manis) 161

Ginger and Scallion Sauce 162

Acknowledgments 163

About the Author 164

Index 165

Editorial Reviews

Jeeca delightfully shares her knowledge of Asian cooking in an approachable way. You’ll surely adopt these flavor-packed dishes into your weekly dinner rotation!”
—Toni Okamoto, author of Plant-Based on a Budget

“Every dish Jeeca makes is mouthwatering—from her slurpy and saucy noodles to her tofu recipes. You are bound to have many favorites.”
—Nisha Melvani, MS, founder of Cooking for Peanuts

“Vegan Asian will give you amazing options to try. This is definitely a must-buy book!”
—WoonHeng Chia, founder of WoonHeng, Food52 Resident

“I absolutely adore Jeeca’s recipes; they are all bursting with delicious flavors and they are super easy to make, too!”
—Elisa Rossi, founder of Happy Skin Kitchen

“Jeeca is one of my favourite food bloggers. Her recipes are absolutely phenomenal! Her food styling always catches my eye and the range of flavours, spices and cuisines make me crave her delightful dishes. Just one look at her food and you’ll be salivating!”
—Holly Jade, founder of the award-winning vegan blog The Little Blog of Vegan

“As if it’s not enough that Jeeca put together a visually stunning set of recipes that have flavor we all strive for, somehow she also made them easy to make! Vegan Asian will definitely be a staple in my kitchen for years to come.”
—Marissa Wong, founder of It’s All Good Vegan

“All of Jeeca’s recipes are creative, flavourful and always accompanied by the most gorgeous photographs. She’s an incredibly talented chef, and if you love wholesome vegan comfort food, this book is perfect for you to impress vegans and non-vegans alike.”
—Maria Gureeva, author of Earthy Vegan Eats, founder of Earth of Maria

“Jeeca’s recipes are absolutely mouthwatering. As a chef, I am always impressed by her creativity and the flavor profiles she picks. Her recipes are also easy to follow for even a beginner cook. My personal favorites from her book are her noodle dishes and Umami bites."
—Zuliya Khawaja, plant-based chef and founder of Naturally Zuzu

From the Publisher