Jackfruit and Blue Ginger: Asian Favourites, Made Vegan by Sasha Gill

  • Burmese tofu (page 20)

    from Jackfruit and Blue Ginger: Asian Favourites, Made Vegan Jackfruit and Blue Ginger by Sasha Gill

    • Categories: Burmese; Vegan; Vegetarian
    • Ingredients: chickpea flour; turmeric
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Notes about this book

Notes about Recipes in this book

  • Dashi

    • radishseed on December 27, 2024

      Nice dashi. I used Better Than Bouillon vegetable broth at lower-than-normal strength and reserved the shiitake mushrooms to add to my miso soup.

  • Garlic naan

    • pixie_brsj1p on May 29, 2026

      Great texture, interesting cooking technique. Great with dhal.

  • Vegan 'butter chicken'

    • joseph_vh59eb on April 17, 2026

      Good flavour - slightly too acidic. When making next time I might skip the addition of the lemon juice or use fresh tomatoes for the base.

  • Jackfruit massaman curry

    • SugarFree_Vegan on May 24, 2020

      I found this a really easy curry to make that you can do in advance and warm through when you are ready to eat. I cheated and used lemongrass puree from a tube and didn't use the serundeng paste that you could make as you only need a little. I also used powdered coconut milk as I was only make enough for 2 portions, this way I don't have to open a full can of coconut milk and can control how creamy I make my curries. It really needs a good squeeze of lime in my opinion but is very tasty and served with Jasmine Rice is a fragrant and tasty meal that doesn't require lots of fresh ingredients.

  • Jackfruit biryani

    • Shirls on March 14, 2026

      Whilst there are a few steps this is actually pretty easy to make. It’s laid out clearly and really well spiced and delicious. I added some chickpeas to the curry element as I realised I had ran out of energy to make a second curry and it made it a perfect all in one dish that was filling. I would happily cook this for company

  • Cendol

    • Pandan on July 22, 2024

      I only used the recipe as a rough guide. I made the Cendol strands with a ready made mix, cooked some adzuki beans, steeped coconut milk with additional Pandan leaves and crushed the ice with a vitamix. Also added a pinch of salt and a teaspoon of sugar to the coconut milk. The coconut milk got partially solid once added with the ice. Maybe this happened because I used organic coconut milk without emulsifiers. This doesn’t happen with the cendol I had in Malaysia. Have to find a more suitable coconut milk or maybe thin it out with evaporated milk.

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  • ISBN 10 1760631779
  • ISBN 13 9781760631772
  • Linked ISBNs
  • Published Jan 10 2019
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries Australia
  • Publisher Murdoch

Publishers Text

A modern way to dine: Jackfruit and Blue Ginger is more than a vegan recipe book, it is a true collection of Asian favourites with a vegan twist. Perfect for fans of books such as Plenty, Bosh!, and Eat Vegan.

Vibrant Asian flavours: When Sasha Gill turned vegan, she didn't want to miss out on the vibrant flavours of her favourite Asian dishes; so she got to work 'veganising' them. Studying medicine in the UK, far from her childhood home in Singapore, Sasha is a student who understands what it is to be short on time and budget; most of her recipes don't take long or demand expensive ingredients. Through constant experimenting, she started to create dishes just as delicious and satisfying as her street-stall favourites and family dinners; only using plants in place of meat and fish.



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