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East Meets Vegan: The Best of Asian Home Cooking, Plant-Based and Delicious
A vibrant tour of Asia in 90 vegan recipes
When Sasha Gill went vegan, she wasn’t about to leave her family’s home-cooked favorites behind. Pad thai without fish sauce? Curry without ghee? In East Meets Vegan, Sasha proves that Asian cooking can be plant-based—as well as easy, affordable, and delicious! Here are:
Veganized favorites: Spring rolls, red bean pancakes, shiitake ramen, mango lassis
Can’t-believe-it’s-vegan twists: Tandoori cauliflower “wings,” pineapple fried rice, jackfruit biryani, “butter chicken,” a sushi feast to feed a crowd
Mix-and-match pairings: Combine leftovers for your own take on Asian fusion.
Bursting with more than 100 sumptuous photographs, this is your passport to a culinary adventure—from the comfort of your kitchen.
When Sasha Gill went vegan, she wasn’t about to leave her family’s home-cooked favorites behind. Pad thai without fish sauce? Curry without ghee? In East Meets Vegan, Sasha proves that Asian cooking can be plant-based—as well as easy, affordable, and delicious! Here are:
Veganized favorites: Spring rolls, red bean pancakes, shiitake ramen, mango lassis
Can’t-believe-it’s-vegan twists: Tandoori cauliflower “wings,” pineapple fried rice, jackfruit biryani, “butter chicken,” a sushi feast to feed a crowd
Mix-and-match pairings: Combine leftovers for your own take on Asian fusion.
Bursting with more than 100 sumptuous photographs, this is your passport to a culinary adventure—from the comfort of your kitchen.
224 pages, Paperback
First published March 1, 2019
108 people are currently reading
2184 people want to read
About the author
Sasha Gill
2 books15 followersBlogger and social media foodie Sasha Gill writes from a firmly held conviction that we can all benefit from a little bit of vegan in our lifestyle. Of Indian and Eurasian heritage, Sasha grew up in Singapore and studied Medicine at Oxford University. She was attracted to vegetarianism as a teenager for health reasons and has made a gradual transition into veganism. She is not a vegan evangelist, but does believe that everyone, at some time, can benefit from an aspect of vegan in their life, for their own health and that of the planet. @thesashadiaries
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Displaying 1 - 30 of 47 reviews
November 26, 2018
The author of this book was born in Singapore and is now a med student at Oxford University. She became a vegan and learned to reinvent cherished family recipes to maintain the flavors that she loved, while omitting the animal products. The recipes were designed “to be accessible, affordable and easy to whip up”. At the beginning of the book are sections on pantry items and equipment used. The author is under the impression that ingredients like makrut lime leaves, lemongrass, jackfruit and palm sugar are available in local supermarkets. Well, maybe in England, but I don’t think I would have much luck finding them without a trip to an Asian market. Also, you can find anything online. The list of necessary spices didn’t have anything that is not readily available to me. The book has beautiful photos of most dishes. Each recipe gives the preparation and cooking times. The prep time was usually under 30 minutes. I’ve been a vegetarian for many years and wanted to eat everything in this book, but not necessarily cook everything, since some of these recipes seemed like a lot of work. I really have no complaints about the book. The food looks good and the author’s writing style is charming.
Examples of recipes:
India. Cauliflower samosas, Creamy spinach curry with crispy tofu, Tandoori cauliflower “wings” (that looked amazingly like fried chicken), Sweet potato and onion pakoras, Vegan “butter chicken”
Thailand. Tofu pad thai, Mushroom tom yum soup, Thai green curry, Pineapple fried rice, Thai basil “chicken”, Sweet corn fritters
Singapore and Malaysia. Satay, Fluffy peanut pancake, Popiah spring rolls, Nasi lemak, Pandan and coconut dumplings
China. Rice noodle rolls, Mushroom and chive dumplings, “Egg drop” soup, Peanut meltaway cookies
Japan. Teriyaki tofu, Baked tempura, Japanese curry, Squash katsu-don, Shiitake “tonkotsu” ramen
I received a free copy of this book from the publisher.
Examples of recipes:
India. Cauliflower samosas, Creamy spinach curry with crispy tofu, Tandoori cauliflower “wings” (that looked amazingly like fried chicken), Sweet potato and onion pakoras, Vegan “butter chicken”
Thailand. Tofu pad thai, Mushroom tom yum soup, Thai green curry, Pineapple fried rice, Thai basil “chicken”, Sweet corn fritters
Singapore and Malaysia. Satay, Fluffy peanut pancake, Popiah spring rolls, Nasi lemak, Pandan and coconut dumplings
China. Rice noodle rolls, Mushroom and chive dumplings, “Egg drop” soup, Peanut meltaway cookies
Japan. Teriyaki tofu, Baked tempura, Japanese curry, Squash katsu-don, Shiitake “tonkotsu” ramen
I received a free copy of this book from the publisher.
March 22, 2019
Review to come!
May 30, 2019
* I won this book through a Goodreads giveaway.
This cookbook is not a "basic" vegan cookbook, as it has some exotic dishes with exotic ingredients, but I think it would be great for more experienced cooks or vegans who are looking for something beyond standard vegan fare. There are very nice photos of the prepared dish for nearly every recipe in the book.
I've been a vegan for about a year, and as I am ready to branch out from bean dishes and frozen prepared vegan foods, I am very happy to have a copy of this cookbook.
This cookbook is not a "basic" vegan cookbook, as it has some exotic dishes with exotic ingredients, but I think it would be great for more experienced cooks or vegans who are looking for something beyond standard vegan fare. There are very nice photos of the prepared dish for nearly every recipe in the book.
I've been a vegan for about a year, and as I am ready to branch out from bean dishes and frozen prepared vegan foods, I am very happy to have a copy of this cookbook.
March 7, 2019
I almost never request cookbooks from Netgalley, but East Meets Vegan looked so enticing that I couldn’t resist. The author’s heritage is Indian and Eurasian, and she grew up in Singapore, so I figured that (but for the substitution of plant-based foods for animal products and some other creative experimentation) the recipes would be authentic as well as tasty. And they do indeed look delicious.
The cookbook falls into six different sections: Basic Recipes and Techniques, India, Thailand, Singapore & Malaysia, China and Japan. In its pages are both familiar favorites (Dal Makhani, Cucumber and Mint Raita, Tofu Pad Thai, Thai Green Curry, Satay, Sambal, Scallion Pancakes, Mapo Tofu, Baked Tempura and Shiitake “Tonkotsu” Ramen) and new-to-me dishes (Cauliflower Samosas, Fennel and Parsnip Tarka Dal, Thai-Style Ocean Cakes, Sweetcorn Fritters, Malaysian Rojak Salad, Tempeh Rendang, Gua Bao with Sweet Potato “Belly,” and Hong Kong “Egg” Tarts).
There are color photographs of most of the recipes, and directions are straightforward. Occasionally, some unusual ingredients are called for, but that is only to be expected of a cookbook that is both vegan and one of Asian recipes. On the whole, it seems very accessible for the kind of cookbook it is, and I very much look forward to cooking from it.
In fact, I like the look of it so much that despite having received an ARC, I purchased it in the hopes that the book will do well enough that there will be more cookbooks from Sasha Gill.
The cookbook falls into six different sections: Basic Recipes and Techniques, India, Thailand, Singapore & Malaysia, China and Japan. In its pages are both familiar favorites (Dal Makhani, Cucumber and Mint Raita, Tofu Pad Thai, Thai Green Curry, Satay, Sambal, Scallion Pancakes, Mapo Tofu, Baked Tempura and Shiitake “Tonkotsu” Ramen) and new-to-me dishes (Cauliflower Samosas, Fennel and Parsnip Tarka Dal, Thai-Style Ocean Cakes, Sweetcorn Fritters, Malaysian Rojak Salad, Tempeh Rendang, Gua Bao with Sweet Potato “Belly,” and Hong Kong “Egg” Tarts).
There are color photographs of most of the recipes, and directions are straightforward. Occasionally, some unusual ingredients are called for, but that is only to be expected of a cookbook that is both vegan and one of Asian recipes. On the whole, it seems very accessible for the kind of cookbook it is, and I very much look forward to cooking from it.
In fact, I like the look of it so much that despite having received an ARC, I purchased it in the hopes that the book will do well enough that there will be more cookbooks from Sasha Gill.
May 13, 2020
Excellent cookbook. I love how things are sorted by country of origin. Every single recipe I've tried from this book has been fantastic.
April 9, 2022
East Meets Vegan is a collection of both basic and interesting recipes from several Asian cultures, made vegan. It makes no attempt to be comprehensive (either in the different Asian cuisines or within each cuisine). These are the author's favorite dishes to cook and not what anyone else might consider essential dishes (which is good, because then we're back to comprehensive, which means it might still not be published, given how many thousands of recipes there are to include).
The author grew up in Singapore but went to school in the United Kingdom. Many of her dishes (especially in the Chinese section) reflect her heritage more than they do the original cuisines. But the various cross-cultural influences give her a strong understanding of how to adapt recipes and substitute ingredients.
Many reviewers complain that the recipes have too many ingredients and are too complicated, but the truth is they're no more difficult than the Western recipes those of us with basic cooking skills from Europe and America wouldn't think twice about trying (like baking a spice cake or pulling together a taco bar). It's only because the ingredients and techniques are less familiar that they seem daunting.
I am thrilled though to see that Gill doesn't shy away from what it takes to make the dishes correctly. Too many Asian cookbooks written for American/British audiences are dumbed down and substitute so many ingredients that you might as well be eating at Panda Express.
Her facility with ingredients and flavors is welcome because she not only veganizes every last recipe and gives instructions on how to make it gluten-free (if it isn't already, as many already are), but she tells the reader how to make sauces and spice mixes (and condiments, sides, and more) from scratch or which brands to buy if you choose not to. It's straight-forward and easy to understand.
The one thing that put me off though was the pictures. The food pictures are terrific and the Asian location pictures are okay, if a bit sterile. What I find odd is the pictures of Gill herself. There are so many of them and they're all set up as if she were an advertising model with no agency of her own. These are pictures that rarely even show food and, when they do, she's holding it like a model might hold a pop bottle. There's a history in the United States at least of centering the bodies of young, beautiful, and impossibly thin women to promote cookbooks and other food-related things, especially in the vegan world. While I know these are pictures of the actual author, someone who writes thoughtfully about food culture, a woman whose writing focuses on her intelligence and understanding, the photos themselves don't tell that story. They were so jarring and discomforting that I nearly put the book down and stopped reading.
I'm glad I continued to read because the book is solid with many great ideas and helpful instruction. While I love to read cookbooks like I do novels, this is a book I'd like to own and actually cook from.
The author grew up in Singapore but went to school in the United Kingdom. Many of her dishes (especially in the Chinese section) reflect her heritage more than they do the original cuisines. But the various cross-cultural influences give her a strong understanding of how to adapt recipes and substitute ingredients.
Many reviewers complain that the recipes have too many ingredients and are too complicated, but the truth is they're no more difficult than the Western recipes those of us with basic cooking skills from Europe and America wouldn't think twice about trying (like baking a spice cake or pulling together a taco bar). It's only because the ingredients and techniques are less familiar that they seem daunting.
I am thrilled though to see that Gill doesn't shy away from what it takes to make the dishes correctly. Too many Asian cookbooks written for American/British audiences are dumbed down and substitute so many ingredients that you might as well be eating at Panda Express.
Her facility with ingredients and flavors is welcome because she not only veganizes every last recipe and gives instructions on how to make it gluten-free (if it isn't already, as many already are), but she tells the reader how to make sauces and spice mixes (and condiments, sides, and more) from scratch or which brands to buy if you choose not to. It's straight-forward and easy to understand.
The one thing that put me off though was the pictures. The food pictures are terrific and the Asian location pictures are okay, if a bit sterile. What I find odd is the pictures of Gill herself. There are so many of them and they're all set up as if she were an advertising model with no agency of her own. These are pictures that rarely even show food and, when they do, she's holding it like a model might hold a pop bottle. There's a history in the United States at least of centering the bodies of young, beautiful, and impossibly thin women to promote cookbooks and other food-related things, especially in the vegan world. While I know these are pictures of the actual author, someone who writes thoughtfully about food culture, a woman whose writing focuses on her intelligence and understanding, the photos themselves don't tell that story. They were so jarring and discomforting that I nearly put the book down and stopped reading.
I'm glad I continued to read because the book is solid with many great ideas and helpful instruction. While I love to read cookbooks like I do novels, this is a book I'd like to own and actually cook from.
December 3, 2018
Oh my. A whole book of Asian recipes that are all vegan? Yes, please! There are recipes from India, Thailand, Singapore & Malaysia, China and Japan, making for a huge variety of foods to tempt the home cook. The accompanying photos are very well done. There are so many recipes here I want to try. I'll definitely be adding a copy of this one to my permanent collection when it's published!
Thank you to The Experiment and NetGalley for the opportunity to read this book in exchange for my honest review.
Thank you to The Experiment and NetGalley for the opportunity to read this book in exchange for my honest review.
November 16, 2019
YUM! I’ll take one of everything!
January 24, 2019
The first thing I loved right away was the index in the back! I could search for any ingredient and find all the recipes that called for that ingredient. That was so handy!! As for the recipes, I confess I didn't make them all, but what I did make was delicious and easy, don't be intimidated by ingredient lists, they're mostly spices. The Vegan Butter "Chicken" was amazing and I didn't make my own seitan. I recommend making the cucumber relish and putting it on EVERYTHING; it's that amazing!! Like just eat it with a fork amazing! The Kofta Curry was also very flavorful and I will make it again as well as the pineapple fried rice. That was an interesting take on traditional fried rice and I really recommend it, the pineapple added just the right something to make it really special. The recipes on my list to make next are the Peddlers Noodles (mmm a big bowl of noodles is perfect for this snowy winter!) and the Jackfruit Biryani. I've not really experimented with the whole jackfruit as meat thing yet so I'm looking forward to it. I'm also positive I'm going to love the Yakisoba Stir Fry so that's on deck for this weekend and the lettuce cups I'm sure are going to be in regular rotation for work lunches. I highly recommend this cookbook for anyone looking to dive into more Eastern cooking and/or those looking for flavorful & varietal vegan recipes. There is truly something in here for everyone.
October 23, 2019
This is a beautifully illustrated cookbook of vegan Asian recipes broken down by region (India, China, etc.). It's full of information on creating authentic tasting dishes and provides a symbol to show you which recipes are GF and which are spicy. There are color photos of most recipes. They seem a little on the complicated side and you will need to buy some specialty ingredients, but they seem quite doable. This would make a great cookbook for those who want to expand their vegan cooking or who are looking for great Asian recipes in general.
November 11, 2020
This one's real pretty, and has a lot of food that sounds tasty, but a lot of the recipes are pretty complicated and/or take a long time to make, which is just not my gig these days. Or any days, really. The Jackfruit Biryani sounds good, but it has 36 ingredients. 36! And takes 30 minutes of prep time, plus an additional 50 minutes of cook time. Ouch! Not all the recipes are like that, but enough of them are that it kind of makes me want to run away.
That said, I still want to try the Sweet Corn Fritters and am kind of fascinated by the Fluffy Peanut Pancakes!
That said, I still want to try the Sweet Corn Fritters and am kind of fascinated by the Fluffy Peanut Pancakes!
March 6, 2019
The Experiment and NetGalley provided me with an electronic copy of East Meets Vegan. I was under no obligation to review this book and my opinion is freely given.
East Meets Vegan contains plant-based recipes that focus on the Asian countries of India, Thailand, Singapore & Malaysia, China, and Japan. This celebration of Asian cuisine shows an alternative way of eating without sacrificing flavor. The author starts the book with pantry essentials, those items like agave syrup and agar powder that are fundamental in many vegan recipes. The beginning of the book also includes sections like equipment lists, basic recipes, and techniques, key for those readers who are unfamiliar with either Asian or vegan cooking.
India is the first section of cuisine, with such recipes as Tandoori Cauliflower "Wings" (p. 35), with all of the flavors of the classic dish and Butter Bean Tikka Curry (p. 55), as well as classic staples like different flavored chutneys, naan, and lassi. The author does a good job of infusing the flavors India into vegan dishes, allowing plant-based eaters to experience the delicious cuisine.
The next section is Thailand, a cuisine which already incorporates many fruits and vegetables into the finished dishes. A familiar dish, Green Papaya Salad (p. 70), can be easily made gluten-free with the use of gluten-free soy sauce. Tofu Pad Thai (p. 72) is delicious and will have eaters not at all missing the meat. Mango Sticky Rice (p. 98) is a delectable dessert made with coconut milk, rice, and mango. The author gives a good spread of recipes from starters to desserts, allowing vegan eaters to enjoy all of the flavors that Thailand has to offer.
Singapore & Malaysia have many delicious dishes that are easily converted for plant-based eating. Laksa Lemak (p. 109) is a soup with a creamy coconut milk broth and includes tasty noodles, baby corn, mushrooms, tofu, bean sprouts, and scallions. Popiah Spring Rolls (p. 112) are the Singapore version of a burrito, with a flavorful filling of stewed vegetables, tofu, bean sprouts, and spinach. Glutinous Rice Peanut Balls (p. 128) are a staple, deceptively easy to make and are simply delicious.
The section on China has delicious offerings like Mushroom and Chive Dumplings (p. 149), with a filling so flavorful that the meat will not be missed. With other classic Chinese dishes made plant-based, such as Sweet and Sour Mushrooms (p. 153), "Egg" Drop Soup (p. 165), and Black Bean and Mushroom Stir Fry (p. 169), vegan eaters will be able to enjoy the flavors of the cuisine.
Finally, the section on Japan boasts many heart healthy dishes, such as Baked Tempura (p. 185), Shiitake "Tonkotsu" Ramen (p. 195), Vegetable Hand Sushi (pp. 196-199), and Yaki Soba Stir Fry (p. 209). With recipes that span the entire meal, eaters will be treated to flavorful dishes with a Japanese flair.
With great instructions for items such as wrapping spring rolls and making dumplings, as well as beautiful photographs of the regions and of finished dishes, East Meets Vegan is a great example of fusing exotic cuisines and a plant-based diet. I highly recommend this cookbook to all readers, not just those who eat a vegan diet, because all eaters would benefit from this great food journey through Asia.
East Meets Vegan contains plant-based recipes that focus on the Asian countries of India, Thailand, Singapore & Malaysia, China, and Japan. This celebration of Asian cuisine shows an alternative way of eating without sacrificing flavor. The author starts the book with pantry essentials, those items like agave syrup and agar powder that are fundamental in many vegan recipes. The beginning of the book also includes sections like equipment lists, basic recipes, and techniques, key for those readers who are unfamiliar with either Asian or vegan cooking.
India is the first section of cuisine, with such recipes as Tandoori Cauliflower "Wings" (p. 35), with all of the flavors of the classic dish and Butter Bean Tikka Curry (p. 55), as well as classic staples like different flavored chutneys, naan, and lassi. The author does a good job of infusing the flavors India into vegan dishes, allowing plant-based eaters to experience the delicious cuisine.
The next section is Thailand, a cuisine which already incorporates many fruits and vegetables into the finished dishes. A familiar dish, Green Papaya Salad (p. 70), can be easily made gluten-free with the use of gluten-free soy sauce. Tofu Pad Thai (p. 72) is delicious and will have eaters not at all missing the meat. Mango Sticky Rice (p. 98) is a delectable dessert made with coconut milk, rice, and mango. The author gives a good spread of recipes from starters to desserts, allowing vegan eaters to enjoy all of the flavors that Thailand has to offer.
Singapore & Malaysia have many delicious dishes that are easily converted for plant-based eating. Laksa Lemak (p. 109) is a soup with a creamy coconut milk broth and includes tasty noodles, baby corn, mushrooms, tofu, bean sprouts, and scallions. Popiah Spring Rolls (p. 112) are the Singapore version of a burrito, with a flavorful filling of stewed vegetables, tofu, bean sprouts, and spinach. Glutinous Rice Peanut Balls (p. 128) are a staple, deceptively easy to make and are simply delicious.
The section on China has delicious offerings like Mushroom and Chive Dumplings (p. 149), with a filling so flavorful that the meat will not be missed. With other classic Chinese dishes made plant-based, such as Sweet and Sour Mushrooms (p. 153), "Egg" Drop Soup (p. 165), and Black Bean and Mushroom Stir Fry (p. 169), vegan eaters will be able to enjoy the flavors of the cuisine.
Finally, the section on Japan boasts many heart healthy dishes, such as Baked Tempura (p. 185), Shiitake "Tonkotsu" Ramen (p. 195), Vegetable Hand Sushi (pp. 196-199), and Yaki Soba Stir Fry (p. 209). With recipes that span the entire meal, eaters will be treated to flavorful dishes with a Japanese flair.
With great instructions for items such as wrapping spring rolls and making dumplings, as well as beautiful photographs of the regions and of finished dishes, East Meets Vegan is a great example of fusing exotic cuisines and a plant-based diet. I highly recommend this cookbook to all readers, not just those who eat a vegan diet, because all eaters would benefit from this great food journey through Asia.
January 15, 2019
In the week after New Year, I saw a statistic that a huge number of people had decided to become vegan in 2019 and that 2/3 were expected to stay vegan. For most it was concern for the planet that was making them change their diet.
The good thing is that if books like East Meets Vegan by Sasha Gill continued to be written and published, the transition to a vegan diet will be much easier.
East Meets Vegan takes many loved Asian recipes and makes them vegan. I think it's the fact that so many people think of the foods that they love and will be missing that makes it hard for them to stick to a vegetarian or vegan diet. Gill takes that problem away.
She substitutes tofu, jackfruit (which I'm still on the fence about because I've had one good and one bad dish using it), TVP, mushrooms, and cauliflower in place of meats. Also, she offers replacements for common sauces like oyster sauce.
If you've ever cooked Indian or really any Asian dish, you know that the list of ingredients can run quite long. That's one element that's still the same, but necessary. Most the ingredients are easy to come by and sometimes go by different names so you might want to look unfamiliar ones up before hitting your store or shopping online. For instance, I was unfamiliar with Makrut lime leaves, but when I Googled saw that they were the Kaffir lime leaves that I have cooked with in the past.
The layout of the book is by country and includes India, Thailand, Singapore & Malaysia, China, and Japan. For those of you who think you'll miss sushi, she offers some interesting recipes for handrolls and sushi.
The photography is bright and artistic and shows the recipes to their advantage.
I am very excited by East Meets Vegan and can't wait to try out some of the recipes. Butter bean tikka curry, anyone?
I received an ARC in exchange for an honest review.
The good thing is that if books like East Meets Vegan by Sasha Gill continued to be written and published, the transition to a vegan diet will be much easier.
East Meets Vegan takes many loved Asian recipes and makes them vegan. I think it's the fact that so many people think of the foods that they love and will be missing that makes it hard for them to stick to a vegetarian or vegan diet. Gill takes that problem away.
She substitutes tofu, jackfruit (which I'm still on the fence about because I've had one good and one bad dish using it), TVP, mushrooms, and cauliflower in place of meats. Also, she offers replacements for common sauces like oyster sauce.
If you've ever cooked Indian or really any Asian dish, you know that the list of ingredients can run quite long. That's one element that's still the same, but necessary. Most the ingredients are easy to come by and sometimes go by different names so you might want to look unfamiliar ones up before hitting your store or shopping online. For instance, I was unfamiliar with Makrut lime leaves, but when I Googled saw that they were the Kaffir lime leaves that I have cooked with in the past.
The layout of the book is by country and includes India, Thailand, Singapore & Malaysia, China, and Japan. For those of you who think you'll miss sushi, she offers some interesting recipes for handrolls and sushi.
The photography is bright and artistic and shows the recipes to their advantage.
I am very excited by East Meets Vegan and can't wait to try out some of the recipes. Butter bean tikka curry, anyone?
I received an ARC in exchange for an honest review.
July 29, 2019
Thank you @netgalley for a review copy of this book. All opinions are my own.
I was so excited when I stumbled upon this cookbook. My husband and I have always enjoyed eating and preparing Asian meals. In April of 2018, we started following a vegan / plant based diet and have never regretted that decision. It was definitely an adjustment at first and took a lot of research and prep along the way. We relied heavily on social media and a few popular vegan cookbooks to help guide us on our new lifestyle.
East Meets Vegan is a wonderful resource that I will eagerly add to our collection and will recommend as a staple to any kitchen bookshelf. The book is incredibly colorful and includes vivid pictures with easy to follow instructions. It begins with a brief author intro as well as a few pages about pantry essentials, equipment, and certain explanations about techniques that you will find throughout the recipes. The book is broken down into color coded sections: India, Thailand, Singapore / Malaysia, China and Japan. I loved the personal messages that the author used to describe each dish. They included great memories, helpful information and came across very relatable.
The recipes are fantastic and include easy to shop for ingredients. The ones I flagged to make first are: Cauliflower Samosas, Creamy Spinach Curry with Crispy Tofu, Tandoori Cauliflower “Wings”, Sweet Potato and Onion Pakoras, Tofu Pad Thai, Pineapple Fried Rice, Thai Basil “Chicken”, Mango Sticky Rice, Fluffy Peanut Pancake, Vegan Roti John, Mushroom and Chive Dumplings, Scallion Pancakes, Sweet and Sour Mushrooms, Dumpling Noodles, Teriyaki Tofu, Japanese Curry and Yaki Soba Stir Fry, As you can see, I have lots of new meals to try out.
Overall, this is a fantastic cookbook for anyone interested in Asian cuisine and /or vegan cooking. It would make a wonderful gift as well.
I was so excited when I stumbled upon this cookbook. My husband and I have always enjoyed eating and preparing Asian meals. In April of 2018, we started following a vegan / plant based diet and have never regretted that decision. It was definitely an adjustment at first and took a lot of research and prep along the way. We relied heavily on social media and a few popular vegan cookbooks to help guide us on our new lifestyle.
East Meets Vegan is a wonderful resource that I will eagerly add to our collection and will recommend as a staple to any kitchen bookshelf. The book is incredibly colorful and includes vivid pictures with easy to follow instructions. It begins with a brief author intro as well as a few pages about pantry essentials, equipment, and certain explanations about techniques that you will find throughout the recipes. The book is broken down into color coded sections: India, Thailand, Singapore / Malaysia, China and Japan. I loved the personal messages that the author used to describe each dish. They included great memories, helpful information and came across very relatable.
The recipes are fantastic and include easy to shop for ingredients. The ones I flagged to make first are: Cauliflower Samosas, Creamy Spinach Curry with Crispy Tofu, Tandoori Cauliflower “Wings”, Sweet Potato and Onion Pakoras, Tofu Pad Thai, Pineapple Fried Rice, Thai Basil “Chicken”, Mango Sticky Rice, Fluffy Peanut Pancake, Vegan Roti John, Mushroom and Chive Dumplings, Scallion Pancakes, Sweet and Sour Mushrooms, Dumpling Noodles, Teriyaki Tofu, Japanese Curry and Yaki Soba Stir Fry, As you can see, I have lots of new meals to try out.
Overall, this is a fantastic cookbook for anyone interested in Asian cuisine and /or vegan cooking. It would make a wonderful gift as well.
January 23, 2019
A cookbook filled with Asian recipes that also happen to be 100% vegan?! Dreams really do come true! I read through the entire cookbook in one sitting, it looks amazing!! I cannot wait until the physical cookbook is released, I am going to buy it and cook my way through the entire thing!
The introduction was great, I especially liked how, the author, Sasha Gill, as a student at university, knows that: 1) not everyone has a fully stocked pantry full of spices and appliances waiting for them at home; 2) not every one has the money to fully stock their pantry in one shopping trip; and 3) not every one has an unlimited amount of time/energy to cook a complicated meal.
There is a section in the beginning that lists easy substitutions for ingredients that are hard to find or, for example, if you don’t have a specialty flour listed, she gives a few common substitutions to use in its place. The recipes all left me wanting to rush home and start cooking! I really liked each of the recipe descriptions and how she tells a story about the dish, gives tips and tricks, and recipe pairings with other recipes throughout the cookbook. Toward the back of the book, there is a whole section on mixing and matching your leftovers from the cookbook; it’s a great idea that I haven’t seen in one of my cookbooks (and I have a fairly large collection).
Honestly, this cookbook can’t be released soon enough; I can’t wait to get my hands on a copy!
The introduction was great, I especially liked how, the author, Sasha Gill, as a student at university, knows that: 1) not everyone has a fully stocked pantry full of spices and appliances waiting for them at home; 2) not every one has the money to fully stock their pantry in one shopping trip; and 3) not every one has an unlimited amount of time/energy to cook a complicated meal.
There is a section in the beginning that lists easy substitutions for ingredients that are hard to find or, for example, if you don’t have a specialty flour listed, she gives a few common substitutions to use in its place. The recipes all left me wanting to rush home and start cooking! I really liked each of the recipe descriptions and how she tells a story about the dish, gives tips and tricks, and recipe pairings with other recipes throughout the cookbook. Toward the back of the book, there is a whole section on mixing and matching your leftovers from the cookbook; it’s a great idea that I haven’t seen in one of my cookbooks (and I have a fairly large collection).
Honestly, this cookbook can’t be released soon enough; I can’t wait to get my hands on a copy!
April 15, 2019
If you’re an American and have an interest in Eastern cuisine, including not-so-common Singapore and Malaysian recipes, you might find this vegan exploration fun and interesting. If you're looking for quick and easy recipes or recipes that require only ingredients easily found in the standard American supermarket, these recipes will not meet your needs.
The author tells us a little about herself (from Singapore but has lived much of her life in the UK) and goes on to explain pantry and equipment requirements needed for the recipes. The book is divided by country: India, Thailand, Singapore and Malaysia, China, and Japan. Each country’s (or countries’) section starts with a short essay about the author's thoughts about the food of the region(s). In general, Eastern cuisines are vegetarian- and vegan-friendly, so a lot of the recipes are ones that are traditional within the culture already. But the author also plays around with making nonvegan recipes into vegan ones, like a version of Thai basil chicken. The recipes in each chapter include appetizers, condiments, side dishes, main dishes, and desserts.
The book is sumptuously photographed. We see both pictures of the countries and photos of the recipes. When needed, the author also gives diagrams of how to fold certain foods, like samosas and summer rolls.
I received a free advance copy of this book, but this did not affect my review.
Read my other reviews at https://www.readingfanaticreviews.com.
The author tells us a little about herself (from Singapore but has lived much of her life in the UK) and goes on to explain pantry and equipment requirements needed for the recipes. The book is divided by country: India, Thailand, Singapore and Malaysia, China, and Japan. Each country’s (or countries’) section starts with a short essay about the author's thoughts about the food of the region(s). In general, Eastern cuisines are vegetarian- and vegan-friendly, so a lot of the recipes are ones that are traditional within the culture already. But the author also plays around with making nonvegan recipes into vegan ones, like a version of Thai basil chicken. The recipes in each chapter include appetizers, condiments, side dishes, main dishes, and desserts.
The book is sumptuously photographed. We see both pictures of the countries and photos of the recipes. When needed, the author also gives diagrams of how to fold certain foods, like samosas and summer rolls.
I received a free advance copy of this book, but this did not affect my review.
Read my other reviews at https://www.readingfanaticreviews.com.
February 18, 2019
Thank you to the publisher and Net Galley for the opportunity to read and review East Meets Vegan. The following is, as always, my honest opinion.
To start, it is a beautifully put together book. It is filled with bright and colorful photos. Nice layouts. The recipes themselves are clear and easy to read.
I tried the "Butter Chicken" recipe. The instructions were very easy to understand and follow. Most importantly, it was absolutely delicious. The two omnivores that ate it also loved it. As I am gluten free, I used the recipe included alternative of tofu instead of seitan. Love that it is a feature.
I would recommend this to vegans and non-vegans wanting to try it out or eat a little healthier.
To start, it is a beautifully put together book. It is filled with bright and colorful photos. Nice layouts. The recipes themselves are clear and easy to read.
I tried the "Butter Chicken" recipe. The instructions were very easy to understand and follow. Most importantly, it was absolutely delicious. The two omnivores that ate it also loved it. As I am gluten free, I used the recipe included alternative of tofu instead of seitan. Love that it is a feature.
I would recommend this to vegans and non-vegans wanting to try it out or eat a little healthier.
December 4, 2019
This is an aesthetically jaw-dropping book. The photographs of the prepared food are stunning. Its recipes are divided by country: China, Thailand, India, etc. This organizational schema made sense to me. I liked that the recipes were not highly dependent on cooking with nuts or nut milks, since I am allergic. I have found that many other vegan cookbooks specify specific types of nuts (usually cashews) as a cheese or milk substitute. This book instead indicates that cooks should use "plant milk of choice". Good move, Sasha Gill. Some recipes still use nuts but only a few.
I am only rating three stars though because this book relies almost exclusively on exotic ingredients, oils, and spices, that will be costly or illusive to most home cooks.
I am only rating three stars though because this book relies almost exclusively on exotic ingredients, oils, and spices, that will be costly or illusive to most home cooks.
February 1, 2019
Healthy living recipes that are easy enough to make. It is however important to follow the recipes carefully. I am not a vegan at all but got interested in the book and found it good with tasty end results. The family makes a point to go meatless every once a week or so for health reasons and I found the recipes uncomplicated and fast to prepare, once you have all the ingredients. It’s evident once you start the recipes, a lot of thought and knowledge is behind making the cooking simple. I am happy with the book. Decided to go back to the store to get a couple more books for friends, however the book was out of stock:(.
July 19, 2020
Seems weird to rate a cookbook, but this is so well written, the Singaporean author comes across as so pleasant and knowledgeable, that I have to. Recipes from India, Thailand, Singapore, Malaysia, China, and Japan are presented simply and succinctly. Good food. I'm not vegan, and sometimes it seemed it would have been simpler to use milk and eggs, but I value the non-meat versions of these tried and true recipes.
May 22, 2021
This is my 2nd favorite cookbook ever, and I'm not even a vegetarian, much less a vegan. There are a lot of things that you will be able to find in a regular grocery store (at least around my area), but we keep a pretty stocked Asian pantry, so that's ok. The cauliflower recipes are amazing, and the mango summer rolls were total standouts. I have to make the summer rolls every other week for my kids.
March 3, 2019
Veganized versions of the authors favorite Asian dishes. It was a delight to read the recipes. The recipes are accessible, interesting and exciting. I enjoyed that the cookbook was organized by Country as it also felt like I was traveling. I can’t wait to try some of these recipes!
* I received an ARC from NetGalley in exchange for an unbiased review of this book.
* I received an ARC from NetGalley in exchange for an unbiased review of this book.
February 16, 2025
Beautiful book with lots of delicious-looking recipes! My one caveat is that she uses a lot of processed vegan foods like TVP, vegan yogurt, smoked tofu, etc. I tend to not buy these foods so there are a lot of recipes I won't try, but for folks who keep these around they will find lots of fabulous inspiration here.
March 10, 2019
The book is well organized and colorful, and the recipes look delicious. It definitely doesn't seem like it's for the beginner, or for anyone who doesn't have access to a Middle Eastern or Asian grocery store, or at least some specialty spice shops (even Whole Foods doesn't carry some of the spices and other ingredients needed in quite a few recipes). But, I can likely find some substitutes, or at least use this as inspiration and then customize it based on what I have and what I like.
The recipes themselves are quite complex at times, too. But, they all sound amazing and there's a good range. The chana masala fries look epic, and I can't wait to make them.
Thanks Netgalley for the ARC!
(I read this in 2019 but I feel like this shouldn't count toward my reading challenge lol).
The recipes themselves are quite complex at times, too. But, they all sound amazing and there's a good range. The chana masala fries look epic, and I can't wait to make them.
Thanks Netgalley for the ARC!
(I read this in 2019 but I feel like this shouldn't count toward my reading challenge lol).
April 10, 2019
Good selection of cultural recipes from several countries. An adventure in eating. Well written. If you are not familiar with the ingredients the author describes what they are, where you may find them to purchase and substitutes for them if suitable.
June 26, 2019
Already purchased a copy for our household and I'll be adding it to our library's book list for our food collection! Absolutely loved making the recipes and enjoyed being able to share this with my partner who is vegan! I highly recommend this for anyone who is looking for vegan versions of their favorite eastern cuisine!
February 15, 2020
When the recipe was easy the food turned out GREAT. When it was complicated, the food turned out bleh. Some of these recipes just don't work when you're cooking for more than one. There are a few that I loved but I would one recommend this cookbook if you're just cooking for yourself.
January 31, 2024
Just because it's vegan doesn't mean it's healthy. We loved the inspiration for most of these recipes but did need to adjust them to meet higher standards of health. Is tofu still considered "healthy?"
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February 12, 2024Beautiful photos, one for every recipe. I liked the flow of the book through the countries featured and read a bit about each recipe. There is a long ingredient list for many of the recipes, which put me off trying more than a couple of them.
October 17, 2025
another random library find! loved how this book was split up by different countries cuisine, i felt like this helped me learn so much more about cooking styles. definitely have some recipes in here i want to try
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