East Asian classics made vegan—from Dim Sum dumplings to Sichuan-style Dan Dan noodles—inspired by beloved creator WoonHeng's life immersing herself in Asia’s bold, vibrant flavors.
WoonHeng Chia grew up in Malaysia, an ethnically diverse country where she was constantly surrounded by an amazing array of East Asian cuisines. The Vegan Asian Kitchen is a comprehensive and loving look at the naturally plant-forward dishes of East Asia, as well as some of WoonHeng’s own creations and favorite culinary memories. Packed with delicious recipes such as nasi lemak, sweet-and-sour “pork,” crispy-bottom potstickers, eggplant “unagi” rice bowls, and silky mapo tofu, it’s what every reader needs to satisfy their cravings for the spicy, savory, tangy flavors of East Asian cooking.
Available now:
bit.ly/4aw1Na3