Vegan Japaneasy
In Vegan Japaneasy, Tim Anderson taps into Japan's rich culture of cookery that's already vegan or very nearly vegan, so there are no sad substitutes and zero shortcomings on taste. From classics like Vegetable Tempura, Onigiri, Mushroom Gyoza and Fried Tofu in Dashi, to clever vegan conversions including Cauliflower Katsu Curry, French Onion Ramen and Sichuan-Style Hot and Numbing Tofu with Ancient Grains, you don't need to be vegan to enjoy these tasty recipes. Add to that some outrageously good drinks and desserts, like the Watermelon Mojito and Soy Sauce Butterscotch Brownies, and you'll be spoilt for choice.
Vegan JapanEasy
You can enjoy the same big, bold, salty-sweet-spicy-rich-umami flavours of Japanese soul food without so much as glancing down the meat and dairy isles. Japanese cooking is often inherently plant-based, it's uniquely vegan friendly. The oh-so satisfying flavours of Japanese cuisine are usually based in fermented soybean and rice products. This book won't so much teach you how to make dubious "vegan versions" of Japanese meat and fish dishes - because it wouldn't be good, and there's no need. Instead this book taps into Japan's wealth of recipes that are already vegan or very nearly vegan - so there are no sad substitutions and no shortcomings of flavor.
