The Chinese Vegan Kitchen: More Than 225 Meat-Free, Egg-Free, Dairy-Free Dishes from the Culinary Regions of China by Donna Klein

  • Preserved apple rings, Shandong-style (page 3)

    from The Chinese Vegan Kitchen: More Than 225 Meat-Free, Egg-Free, Dairy-Free Dishes from the Culinary Regions of China The Chinese Vegan Kitchen by Donna Klein

    • Categories: Appetizers / starters; Chinese; Vegan
    • Ingredients: apples
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Notes about Recipes in this book

  • Hunan-style hot-and-sour soup

    • deboChicago on May 04, 2019

      So good! I didn’t have some of the exotic ingredients such as lily buds and cloud ear fungus, so I doubled the peas and it was still delicious. Really easy.

  • Chao fen with mixed vegetables and black bean sauce

    • LFL on July 17, 2022

      1.5 stars. We searched high and low for gluten free black bean sauce and finally found one brand (Sun Luck) but it didn’t even list fermented black beans in the ingredients; miso instead (which sounds close in theory but has a somewhat different flavor). This didn’t come out well. It was the sauce in part but the recipe also had way too much sugar. I seriously felt like I was eating candy. I looked for something to cut it down with so it wouldn’t be so sweet and ended up adding tofu and soy sauce and rice vinegar, which did help some, but we won’t make this again

  • Barbecued tofu with hoisin sauce

    • SylvanMoon on February 06, 2026

      I made this hoisin sauce and marinaded tofu in it, but didn't barbecue or grill the tofu, just pan fried it like normal. Served it with pickled mustard leaf as a garnish. It was very tasty.

  • Hoisin sauce

    • foodtrekker on February 11, 2022

      I like making my own sauces. This one is good!

  • Mushroom-smothered tofu

    • cilantrolime on July 28, 2020

      The method is good but the sauce doesn’t taste very good. Next time I’ll replace dark soy sauce with light soy sauce or maybe hoisin and also add some corn starch to thicken the sauce. Half a cup of broth is too much.

  • Basic Chinese brown sauce

    • foodtrekker on February 11, 2022

      I make and use this sauce all the time! I make it in large amounts and keep it in the refrigerator. A basic but versatile chinese sauce.

  • Hunan-style eggplant

    • foodtrekker on February 11, 2022

      Better than the restaurant version, IMHO!

  • Sweet red bean paste

    • foodtrekker on February 11, 2022

      A simple and delicious filling for breads,cookies, rice patties or balls......Yum!

  • Sesame balls filled with red bean paste

    • foodtrekker on February 11, 2022

      What can I say....Yum!

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  • ISBN 10 1101613610
  • ISBN 13 9781101613610
  • Published Dec 04 2012
  • Format eBook
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Perigee Books
  • Imprint Perigee Books

Publishers Text

Colorful, aromatic, and flavorful—and as simple as ordering in.

The harmonious blending of color, aroma, and flavor has made Chinese cuisine one of the most popular on the planet. 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. This book features:

•225 delicious and nutritious recipes for appetizers, soups, salads, noodle dishes, rice dishes, tofu and other main dishes, side dishes, and desserts
•Nutritional analysis of calories, protein, total fat, saturated fat, cholesterol, sodium, carbohydrate, and dietary fiber for every recipe
•Cooks’ tips throughout
•A glossary of ingredients and where to find them

This is vegan cooking like you’ve never experienced it—but you will be coming back to this irresistible collection time and again.

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