East: 120 Easy and Delicious Asian-inspired Vegetarian and Vegan recipes

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Heat 4 tablespoons of oil in the same pan and, when hot, return the ground spices with the onions, salt and curry leaves. Fry for 10 to 12 minutes, until the onions are golden and crisp-edged. Meanwhile, cut the vine tomatoes into eighths and the baby tomatoes in half. Preheat the oven to 180°C fan/200°C/400°F/gas 6. Put the radishes into a heatproof bowl, cover with 100ml of just-boiled water, and add the salt, mirin and vinegar. Stir and leave to cool.

This isn’t an attempt to be an authoritative voice on Asian food: to undertake such a survey would take years. This is food I’ve created in my kitchen based on a very personal journey and an adventure. And this is now how I like to cook for my family and friends, and for myself. It is the food I’ve come to love—and I hope you love it too. Published: 21 Oct 2023 Meera Sodha’s vegan recipe for squash, red onion and quinoa salad with beetroot yoghurt I was excited to enter this brave new world in which I found myself. Huge numbers of people, growing by the day, were choosing to eat a more plant-based diet, whether for political, environmental, ethical, or economic reasons. Although a relatively small number were actually becoming vegan, a larger number were looking to reduce the amount of meat and dairy in their diet. This felt like a big and important discussion—I wanted a chance to be a part of it and help move the conversation forward. Modern, vibrant, fuss-free food made from easy-to-find ingredients, East is a must-have whether you're vegan, vegetarian, or simply want to eat more delicious meat-free food.

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Meera Sodha's stunning new collection features brand-new recipes from a wide range of Asian cuisines. This cookbook is a collaboration between Sodha and the East Asian and South East Asian home cooks and gourmet chefs who inspired her along the way. There are noodles, curries, rice dishes, tofu, salads, sides, and sweets, all easy to make and bursting with exciting flavors. The book is divided into 11 sections; you can search by a specific meal such as salads, noodles and curries or take inspiration from the ingredient-lead sections for recipes with rice, tofu, pulses and eggs. Drawing from her 'New Vegan' Guardian column, Meera Sodha's collection features brand-new recipes inspired by Asian cuisine - from India to Indonesia, Singapore to Japan, by way of China, Thailand, and Vietnam. The biggest limitation of all was not being able to travel to the countries whose food I wanted to explore further. When writing my Indian cookbooks, I had traveled for months at a time, taking sharp turns when someone recommended a new dish, or a cook I had to meet. But Arya was still so young and dependent on me, and I didn’t want to leave her. This time, I traveled by reading: I followed Fuchsia Dunlop around the streets of Chengdu and saw 1990s Jakarta through Madhur Jaffrey’s eyes.

Modern, vibrant, easy-to-make food. East is a must-have whether you're vegan, vegetarian, or simply want to eat more delicious meat-free food. Crispy chilli oil, to serve – the Laoganma brand, which is widely available at large supermarkets, south-east Asian food stores and online, is far and away my favourite

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Add the chillies and garlic to the pan and cook, stirring, for 2 minutes. Then add the tamarind and coconut milk, stir, and transfer half the mixture into your second large frying pan. Katsu curry is an unlikely-looking thief of the heart, but this mysterious brown concoction is one of Japan’s favourite dishes. In my take on it, the curry sauce is made using plenty of naturally sweet vegetables plus a couple of store-cupboard essentials. These modest ingredients come together to form a seductive and silky sauce much greater than the sum of its parts. It’s a message to us all never to judge a dish by its colour. She has a seemingly magic ability to tell you exactly the detail you need to make a dish sing. This book is a godsend Bee Wilson, Sunday Times There are no frighteningly long ingredient lists or recherché spices - just simple recipes that really work. It's become my go-to Indian cookery book The Times (Books of the Year) on Made in India

Varieties such as Crown Prince and Delica grace farmers’ markets, and their nutty, honey flavours make them a powerful weapon for the home cook. I have loosely based this recipe on the Bengali malai kari, a dish made with sweet onions, garam masala and rich coconut milk. Warming, hearty and sharpened with a little lime for freshness, it’s best eaten with rice or scooped on to the softest naan you can find.Enticing, inviting and delicious. Vegan and vegetarian dishes that are hard to resist (and why should you?).”

Sodha presents low-effort, high-reward cooking. Home cooks, especially those looking to incorporate more vegetables into ordinary meals, will be won over by her personable advice and reassuring voice.”Chef, food writer and best-selling author, Meera Sodha, shot into the limelight in 2014 with her debut cookbook, Made in India, introducing readers to fresh, vibrant and easy Indian cooking. Born in Lincolnshire to Ugandan Asian parents, her love for her mum’s home cooking and her desire to keep her ancestors’ food traditions alive led her to capture the recipes of her childhood. The dish itself is easy to make – it’s a one-pot recipe that predominantly requires stirring and simmering – and the ingredients are ones you’re likely to already have at home. The result was a coconut-y, spiced, mildly-hot curry punctured with wedges of fried paneer and, as you can imagine, tasted rather good. Although the kale is blitzed in a food processor and wilts to nothing, I expect you could swap it for spinach if you prefer. The same goes for the cheese: if you’re vegan, leave it out.