100 fresh, plant-based, umami-packed recipes that show the range of traditional and modern Chinese vegan cuisine from the creator of The Plant-Based Wok.

When Hannah Che decided to become a vegan, she was concerned that it would alienate her from the traditions and food that her Chinese family celebrated. But that was before she learned about zhai cai, or vegetarian cooking, a fascinating subset of Chinese cookery that emphasizes umami-rich ingredients and can be traced back over centuries to Buddhist temple kitchens.

In The Vegan Chinese Kitchen, through gorgeous photography, stories, and recipes, Hannah Che shows us the magic of this highly developed and creative cuisine in which nearly every dish in the Chinese repertoire can be replicated in a meatless way, such as Blistered Dry-Fried String Beans, or Sweet and Sour Tofu. You'll find recipes that are naturally plant-based and as irresistible as they are nourishing, such as:

• Flaky Scallion Pancakes
• Corn Stir-fried with Peppers and Pine Nuts
• Pea Shoots Braised in a Velvety Mushroom Broth Made with Sesame-oil Roux
• Braised Winter Squash with Fermented Black Beans
• Mapo Tofu

The Vegan Chinese Kitchen will delight vegans and omnivores alike, inviting you to explore a whole world of flavors and ingredients.

Hardcover | Clarkson Potter/Ten Speed | 320 pages