The Veggie Chinese Takeaway / Takeout Cookbook: Wok, No Meat? Over 70 Vegan and Vegetarian Takeout Classics by Kwoklyn Wan

  • Spice & sour soup (page 20)

    from The Veggie Chinese Takeaway / Takeout Cookbook: Wok, No Meat? Over 70 Vegan and Vegetarian Takeout Classics The Veggie Chinese Takeaway / Takeout Cookbook by Kwoklyn Wan

    • Categories: Soups; Chinese; Vegetarian
    • Ingredients: dried wood ear mushrooms; dark soy sauce; light soy sauce; rice vinegar; dried chillies; firm tofu; carrots; canned bamboo shoots; peas; eggs; vegetable stock; white pepper; tomato ketchup; tomato purée; sesame oil
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Notes about Recipes in this book

  • Spring onion pancakes (Cong you bing)

    • MilduraSO on January 11, 2022

      I’d start with half the amount of water. I added the 500ml and it was far too much. I had to add lots and lots of flour then lots more when rolling out. One to make when you have spring onions to use up but otherwise I wouldn’t bother.

    • erin3107 on February 18, 2023

      pretty good

  • Cauliflower fritters

    • erin3107 on July 24, 2022

      These did not work for me, they all fell apart and didn't turn into fritters properly

  • Spicy hoisin mixed vegetables

    • erin3107 on July 24, 2022

      Really yummy! I added vegan chicken as well and took out the bamboo shoots and water chestnuts and it worked really well. I thought the amount of hoisin would be too much but it was fine

  • Kung po cauliflower

    • erin3107 on February 18, 2023

      wasn't that keen on the sauce but this was ok

  • Chilli salt tofu

    • erin3107 on July 24, 2022

      Not terrible but I was expecting something comparable to the chilli salt tofu from the chinese takeaways in the uk, but it was nothing like that

  • Katsu cauliflower with tonkatsu sauce

    • WandaA on September 09, 2020

      This tastes so good! We all loved it in our family. Only downside might be that you didn’t even notice that it actually is cauliflower you are eating. The dip was delicious too. We accompanied it with bok choy with oyster sauce. Will definitely make this again and again!

  • Hoisin-glazed tempeh

    • erin3107 on February 18, 2023

      Good but nothing too special, really easy though and a good way to use up hoisin sauce. I used tofu instead of tempeh

  • Purple sprouting broccoli & peanut satay sauce

    • MilduraSO on January 11, 2022

      If you like peanut butter, you have to make this. My tablespoons were heaped so I needed to add water to get the right consistency with the sauce. The chilli flakes gave it a big kick so for just a bit of heat i’d halve them.

    • erin3107 on February 18, 2023

      was ok but the sauce was a bit too intense for my liking

  • Fried tofu with chilli & black beans

    • MilduraSO on April 17, 2022

      A lovely dish. We made it with squares of tofu for me and strips of chicken for my husband. I was almost scared of the black beans (the word fermented can do that to me). But it was just a bold dish with lots of umami flavour. I might even add more beans next time to see what happens.

  • Black pepper tempeh with green peppers & onions

    • erin3107 on November 05, 2022

      Quite bland. I used tofu instead of tempeh cause I don't like tempeh but I doubt that would have changed the flavour much

  • Eight treasure fried rice

    • erin3107 on July 26, 2022

      This was good and easy! I used plum sauce instead of the mushroom sauce cause I didn't have any and that worked well

  • Rice porridge congee

    • erin3107 on July 26, 2022

      This is a nice savoury breakfast option I think!

  • Chinese baked rice

    • erin3107 on February 18, 2023

      this was pretty decent. I made with vegan cheese which was fine

  • Vegetable chow mein

    • MilduraSO on January 11, 2022

      This was really delicious. My husband said he’d take this over shop bought chow mein any day. Skipped the bamboo shoots and bean sprouts. Used extra baby corn and added snow peas instead. It’s a lot less oily than takeaway with more depth of flavour.

  • Vegetable udon in yellow bean sauce with cashew nuts

    • MilduraSO on April 17, 2022

      I really like this and would make it again but my husband wasn’t a fan. He found it too mild compared to the chow mein and for some inexplicable reason, he’s not a fan of the chunky texture of udon.

  • Dan dan noodles

    • erin3107 on April 03, 2023

      Noodle quantity was confusing as dried/fresh noodles are different weights, but recipe turned out well

  • Tofu, pickled cabbage & black beans on rice noodles

    • erin3107 on July 26, 2022

      this was good but not as nice as I thought it was going to be

  • Mushroom teriyaki with soba noodles

    • erin3107 on July 24, 2022

      Was alright, nothing spectacular

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  • ISBN 10 1787135748
  • ISBN 13 9781787135741
  • Published Oct 20 2020
  • Format Hardcover
  • Page Count 160
  • Language English
  • Countries United States
  • Publisher Quadrille Publishing

Publishers Text

Being vegan or vegetarian, or wanting to reduce your meat intake, doesn't mean missing out on fantastic takeaway favourites. The Veggie Chinese Takeaway Cookbook offers over 70 amazing meat-free recipes, most of which can easily be made vegan.

Wan has spent his life cooking in Chinese restaurants and knows how to make your home recipes taste just like the takeaway. Chinese food is ideal for a veggie diet as it makes the most of fresh vegetables and meat substitutes, and uses very little dairy - but at the same time packs fantastic flavour into everything. From tom yum soup to spring rolls, fried tofu with chilli and black beans or aubergine with sesame seeds, to Hong Kong crispy noodles and sticky rice parcels, you can re-create the tastes of your favourite restaurant quicker than the time it takes to pick up the phone and order.



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