The Vegan Chinese Kitchen

Starred review from July 4, 2022
Honoring a Chinese cuisine that dates back to the Xia dynasty in 2070–1600 BCE, Che, creator of the Plant-Based Wok blog, serves up an invigorating collection of recipes that put a plant-based spin on the dishes of her heritage. The Chinese word for vegetarian, su, connotes foods that are “simple, quiet and plainly unadorned,” exemplified here by delectable dishes like blanched lettuce in a delicate ginger-soy sauce, stir-fried lotus root, and cucumber salad heated with chili oil and garlic. Separate chapters on tofu and tofu skin (with maker profiles) recast bean curd as a worthy ingredient dished out in many forms, from dried sticks to deep-fried. Che delves into the tradition of tofu as “mock meat” (as in tofu-skin “roast goose” rolls) with a historical long view that casts it as playful rather than ascetic. Meanwhile, an informative chapter on gluten, “the ‘muscle’ of wheat,” touts the ingredient’s strengths (including its “meaty texture and ability to absorb flavor”) and offers instructions for making it from scratch. “Dessert doesn’t really exist in Chinese food,” Che explains, but a few sweet soups conclude a chapter on congee. Family photos interspersed with glamour shots of food feel right in a book whose style so perfectly aligns with its winning subject.

Starred review from September 1, 2022

Che, the creator of the blog The Plant-Based Wok, has compiled a beautiful compendium of her recipes and her personal journey connecting with the long history of vegan Chinese cooking. She begins by relating her own journey to veganism and the struggles she faced with her family's acceptance, which she weaves seamlessly throughout the book. Che guides readers through a wide scope of ingredients, tools, and tips, from caring for a wok to dispelling the myths around MSG. Recipes reflect Che's Chinese culinary training and are rooted in the traditions of thousands of years of vegan cooking, while still being designed for a modern audience. Readers can find a variety of recipes suitable for a quick weeknight meal to more complex offerings, such as vegetarian roast goose. Great visual directions accompany recipes requiring additional preparation, including dumplings and buns. Whether one is a vegan, a "side of the pot" vegetarian, or just looking for delicious meals, Che welcomes readers to embrace her culture and passion for vegan eating. VERDICT Rich visuals, history, stories, and recipes make this the go-to cookbook for vegan Chinese cooking and will likely become a favorite for all levels of cooks and vegetarians.--Sarah Tansley

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