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.

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!

This beautiful cookbook is filled with amazing pictures and stories about the author and her love of Eastern food. Most of the recipes have ingredients that will be easy to locate in any grocery store and her recipes are super easy to follow. I love the bright and vibrant pictures throughout the book.

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.

Every aspect of this book is enjoyable. From the recipes, to the photography, to the intimate personal information Gill shares about her own journey becoming vegan, East Meets Vegan is a comprehensive guide on how to enjoy traditional Eastern meals without any animal products.

Tidy collection of vegan versions of popular dishes from China, Japan, Thailand, India, Singapore and Malaysia. You'll find Ma Po Dofu, Rendang, Katsudon, Kofta, Kaya and more. Very colorful, a nice pretty gift of a book.

Amazing vegan recipes with great visuals and diagrams to aid in creation. The samosa one was very straightforward. I love the vibrancy and many spices featured in Eastern cuisine. The mint and cucumber raisa sounds like a too easy compliment for curry, There were also featured lassi recipes including one with a twist. This cookbook features a great mix of recipes for all different levels of expertise.

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.

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.

This book is so diverse I adore it! My favorite type of food always has been Asian food.
Transitioning into veganism and finding Asian food to replace all my favorites with meat in it has always been a challenge. Luckily, living in NYC veganism has massively grown and it has become less of a challenge for me to eat my favorites.
East Meets Vegan has all of my favorites and some new dishes I am excited to try. I love to cook and experiment with new ingredients and tools. A lot of the recipes contain items I have never used and I am so delighted for new challenges. With East Meets Vegan, I don't have to spend another dime on take out or dining out! I can find the joy of making new dishes and some old favorites right at the comfort of my home.
East Meets Vegan is the cookbook I have been searching for two years!
Thank you Sasha Gill for making this beautiful book, you are brilliant!