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

I LOVE this cookbook! I will admit I am one who hates to follow recipes. I have always “winged it” when it comes to preparing dishes.Six months of becoming a vegan, I realized I would have to learn how to be creative in shopping, preparing and cooking my meals. I also need a wide range of recipes to keep me interested and to develop a habit of prep work. I’m also a picture person and I have to see an end photo, a thorough explanation and a step by step guide in preparation. This book does it all. Plus I love Asian food and the variety is endless.I’ve made recipes from this book from which my friends asked what restaurant did I order takeout. It was hard for them to believe I prepared it myself. They knew I hated following recipes and prep-work.There are so many beautiful photos for each dish, as well as, shopping list for ingredients and step by step instructions for preparation.I’ve purchased a few other cookbooks which have only collected dust, but not this one. I just need to visit the Asian supermarkets so I can stock up on groceries instead of the regular supermarket which limits me.I DEFINITELY recommend this book especially if you’re one who normally detests prep work and following recipes. It will open your eyes to a big variety of vegan choices and especially if you love Asian food.

This is an excellent cookbook. I have made three of the recipes and look forward to making many more. The photos are inspiring.

I am a transplant to the American South from the Polynesian Islands. When I became vegan five years ago the most difficult thing for me was the fact that most vegan recipes are geared towards replicating American foods. I missed the flavors and sheer diversity of home. I love a good burger as much as anyone, but vegan steaks, burgers, chicken, roasts, and cheese are well covered both by commercial products and numerous cookbooks. I longed for the flavors of home; the Bao we would pick up from the local market, the remarkably authentic dishes from the Chinese and Korean restaurants on island. We had a lot of cheap American Fast food, but for REAL food, our South Pacific islands, as does Hawaii, blend tastes from our shared roots with the multitude of islands around the world; Vietnam, Thailand, Taiwan, Singapore, the Philippines. Every home had a big bottle of soy, and a 5 pound bag of rice, along with the small chilis that grew everywhere and with which a bit of sugar and lime be turned into dinner at a moment’s notice.Although you can substitute meats or faux meats in the recipes found in this book, tofu is the main protein.This is what I love most, recipes that do not center on replicating meat, but focus on the overall flavor and texture of the dishes. All of these recipes are inexpensive, only a couple have some ingredient that may be hard to find in certain areas. Every recipe is versatile enough that you can substitute or leave out as needed. Healthy, simple, inexpensive, delicious…did I mention easy ? I recommend this book for busy moms, college students on a budget, and anyone who loves the flavors of Asia and Southeast Asia. Rice or noodles, mushrooms or tofu, and a few staples and veggies, dinner is served.

First off, I've actually tried the recipes. My personal pet peeve is people who review cookbooks before they've tried any of the recipes. Beware reviewers who say the book "looks" or "seems" good.Every recipe I tried came out fine, directions are clear and easy to follow. What I really LOVE is that each recipe has a full page color photo of the dish.I did not have any issues with hard to find ingredients. I do cook a lot of Asian so most of the jarred sauce stuff I already had on hand. Korean gochujang and shitakes are about as weird as these recipes get, imho.The reason I only give it 4 stars is that there are very few recipes that have any green vegetables in them...there's a lot of tofu recipes and lots of "brown" vegetable dishes (like mushroom dishes) but if you want green you're going to be disappointed. What I also found missing was fresh and light recipes, like a Vietnamese rice noodle dish or such.I tried the Braised Tofu and Mushrooms and it knocked my socks off! I tried this recipe, not because it sounded great, but because I had all the ingredients on hand, so expectations were not that high. But I found it incredible that such basic and simple ingredients could create such a wonderful dish.I also tried the Filipino Pumpkin Fritters simply because they were so different and I've never had anything like that before. I found them ok, not anything I'd try again but edible. So far I've tried five recipes and all have been good and 4 of them I'd make again.

Every recipe is beautiful, every dish I have tried delicious. That has been true whether the main protein was tofu or chicken.

This is honestly one of the best cookbooks I have ever purchased. The recipes are simple and easy to follow. The ones I have made have come out even better than expected. ( and I went in with high hopes already) It is just so well done with not just recipes for full dishes but also things like sauces, kimchi, dumpling wrappers, and even more. To Jessica, THANK YOU! You're truly awesome!

Between this great book that is filled with yummy recipes and the blog where new ones are added almost weekly, the lack of Asian Vegan food in my area is no longer an issue.Some ingredients need to be purchased online (unless there is an Asian grocery near you) but some planning in advance cuts out any stress. Most have long shelf lives.The recipes are written well and easy to follow and the results are mouthwatering good.Have not come across one that we did not like and we have made at least two dozen or more from the book alone.(If you follow a low fodmap diet, as I do, it is pretty easy to sub out onion and garlic)

Bought this recipe book as niece is vegetarian and lactose intolerant, so vegan is perfect. I have had this recipe book for awhile now and I make recipes out of it almost every day. There are a lot of recipes with mushrooms, and myself and family are not a fan of. I just replace mushrooms with another vegetable.

love the vast array of dishes covered most of the famous dishes of south asia can be replicated . If you are new to south asian cooking very good start especially because not all kinds of meat might be available so even if you are not vegan itis a very good starting point

This book is an absolute gem! I've only had it for a few weeks and it's already become my favourite. Jeeca's recipes are easy and have the most incredible flavour. There are vegan food bloggers out there who are louder / more visible, but don't even come close in my view. My only regret is not having discovered her blog and this book sooner. Just a cautionary note to adjust cooking times to your taste. I often cook veg for a little while longer than Jeeca indicates (e.g. onions). I think a lot also depends on your stove and the cookware you use.

I have made so many Jeeca Uy recipes from her blog The Foodie Takes Flight, so I originally bought the book thinking that even if there's no recipes I will make, it's at least money going to her for all the recipes she shares for free. However, there are soo many more amazing recipes in this book! I've made quite a few already. Her instructions are easy to follow and the food is always delicious. I saw a review that said there is a lot of tofu recipes. There are quite a few recipes with tofu, however in her book she does say her recipes are a guide for you, so if there is an ingredient you don't like then you can sub it for something else. The book is totally worth buying as I can see myself making nearly every single recipe eventually.

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