I’m a foodie and I love flavors from around the world. One of the things I was most worried about when I went plant-based was giving up the flavors I loved. But, with a little research, I quickly found that you can make all of your favorite dishes vegetarian or vegan. Today, I wanted to highlight Asian cuisine. From China to Japan, India to Indonesia… Check out these vegan and vegetarian Asian cookbooks! I hope it inspires you to get creative in your plant-based diets.


 

The Asian Vegan Kitchen: Authentic and Appetizing Dishes from a Continent of Rich Flavors 
by Hema Parekh

The Asian Vegan Kitchen is a collection of recipes from across Asia, featuring the spices and the many tasty ingredients that have made these cuisines popular world-wide. It caters to the growing segment of people of all ages who have chosen to eschew animal products, yet still want to add some global spice and excitement to their diet.

 

 


 

Farm to Table Asian Secrets: Vegan & Vegetarian Full-Flavored Recipes for Every Season
by Patricia Tanumihardja

In this delightful Asian cookbook, you’ll learn the secrets of vegetarian and vegan Asian cooking—how to blend flavors, textures, aromas and colors—to create full-flavored vegetarian dishes that are missing none of the umami normally associated only with meat and dairy.

 

 



Vegan: The Essential Asian Cookbook for Vegans
by Zoe Hazan

Asia is home to a wide range of regional cultures and this diversity is reflected in its cuisine. The Essential Asian Cookbook for Vegans incorporates authentic dishes from all over the East so you can enjoy vegan versions of your favorite meals at home.

Whether you are a vegan, a vegetarian or a meat-eater looking to reduce the amount of meat in your diet, this cookbook will inspire you to cook authentic Asian dishes on any night of the week.

 

 

 



Vegan Street Food: Foodie travels from India to Indonesia
by Jackie Kearney

With this book, you can bring this inspirational approach to feeding your family into your own kitchen, whipping up flavorful and wholesome bites. Celebrate vegan food in all its glory, without compromising on flavor or protein, or trying to makes substitutions for meat or fish. That is the beauty of this collection of Asian streetfood—it is simply delicious, and it just so happens to be vegan.

 

 



Bowl
by Lukas Volger

Volger’s ramen explorations led him from a simple bowl of miso ramen to a glorious summer ramen with corn broth, tomatoes, and basil. From there, he went on to the Vietnamese noodle soup pho, with combinations like caramelized spring onions, peas, and baby bok choy. His edamame dumplings with mint are served in soup or over salad, while spicy carrot dumplings appear over toasted quinoa and kale for a rounded dinner. Imaginative grain bowls range from ratatouille polenta to black rice burrito with avocado.

 



The Chinese Vegan Kitchen
by Donna Klein

As the world’s largest producer of fruits and vegetables, China boasts an impressive array of meat-free, egg-free, dairy-free dishes that has also made its cuisine one of the earth’s healthiest. From tasty appetizers to mouthwatering desserts, The Chinese Vegan Kitchen is a collection of easy yet authentic recipes from the various culinary regions of China—Canton, Hunan, Peking, Shanghai, Sichuan, Taiwan, Tibet—that you can prepare in your own kitchen with ingredients readily available in western supermarkets.

 



Vegan: Asian Vegan Recipes for a Dairy Free Raw Vegan Lifestyle
by Sam Kuma

Asian cuisine is very versatile and the vegan recipes will keep your taste buds tingling. You can incorporate the flavor explosion of Chinese meals into your daily cooking by following the simple and easy recipes that have been mentioned in this book. Going vegan was never this fun. So, why don’t you pick a recipe that you would like to try and get started! 

 

 

 



The 30 Minute Vegan’s Taste of the East
by Mark Reinfeld and Jennifer Murray

Noted vegans and vegetarians love Mark Reinfeld and Jennifer Murray’s food. Food Network host and author Ellie Krieger lauds their recipes as “delicious, exciting, healthful, [and] accessible for everyone,”. Now, Reinfeld and Murray turn their skillets to the East, featuring over 150 vegan versions of favorite cuisine from India, Thailand, China, and Japan. Taste of the East also offers inspired animal-free recipes from Indonesia, Nepal, Vietnam, Korea, Tibet, Iran, and Afghanistan.

 

 



Vegan Richa’s Indian Kitchen
by Richa Hingle

Whether you want to enjoy Indian cooking, try some new spices, or add more protein to your meals using legumes and lentils, this book has got it covered. You’ll explore some well-known and new Indian flavor profiles that are easy to make in your own kitchen. Learn the secrets of eclectic Indian taste and textures, and discover meals in which pulses and vegetables are the stars of the dish. And once you taste Richa’s mouth-watering desserts, they will likely become your new favorites.

 



Kansha: Celebrating Japan’s Vegan and Vegetarian Traditions
by Elizabeth Andoh

The celebration of Japan’s vegan and vegetarian traditions begins with kansha—appreciation—an expression of gratitude for nature’s gifts and the efforts and ingenuity of those who transform nature’s bounty into marvelous food. The spirit of kansha, deeply rooted in Buddhist philosophy and practice, encourages all cooks to prepare nutritionally sound and aesthetically satisfying meals that avoid waste, conserve energy, and preserve our natural resources.