"Published as Jackfruit and Blue Ginger in the UK, Australia, and New Zealand by Murdoch Books in 2019."

Recipe notes -- Pantry essentials -- Equipment -- Basic recipes and techniques -- India -- Thailand -- Singapore & Malaysia -- China -- Japan -- Mix-and-match leftovers

Ninety recipes from six Asian countries capture the color, spice, and comfort of classic dishes--now totally vegan! East Meets Vegan is your new passport to foods from all over Asia, offering both the tastes and nostalgia of home-cooked favorites with health and sustainability in mind. Drawing on the traditional menus of six Asian countries--India, Thailand, Singapore, Malaysia, China, and Japan--22-year-old food blogger and medical student Sasha Gill shares the secrets of how she keeps her diverse Asian kitchen simple, affordable, yet always delicious. Inside, youll find: Plant-based versions of Asian favorites: spring rolls, red bean pancakes, and mango lassis. Cant-believe-its-vegan twists: Tandoori cauliflower "wings," pineapple fried rice, jackfruit biryani, and a nigiri sushi feast to feed a crowd. A mix-and-match guide: Combine leftovers for personalized Asian fusion. Saturated with mouthwatering photography, East Meets Vegan takes you on a life-changing culinary journey from the comfort of your own kitchen

"Ninety affordable, delicious vegan recipes that capture the color, spice and flavor of dishes from six Asian countries: India, Thailand, Singapore, Malaysia, China, and Japan."--Publisher

When Gill went vegan, she wasn't about to leave her family's home-cooked favorites behind. Drawing on the traditional menus of six Asian countries-- India, Thailand, Singapore, Malaysia, China, and Japan-- she shares plant-based versions of spring rolls, red bean pancakes, and mango lassis and much more. The result is a life-changing culinary journey from the comfort of your own kitchen. -- adapted from back cover

Includes index