Vegan: Asian Vegan Recipes for a Dairy Free Raw Vegan Lifestyle

Asian Vegan Recipes

[] Gift Included

As part of our commitment to making sure you live a healthy lifestyle, we have included a free e-book in the link below. This book looks at improving every aspect of your life over the long term; including diet, sleep and exercise. I hope that you enjoy this e-book and the extra gift as well. The link to the gift is below:

http://36potentfoodstoloseweightandlivehealthy.gr8.com

[] Disclaimer

Copyright © 2016

All Rights Reserved

No part of this e-book can be transmitted or reproduced in any form including print, electronic, photocopying, scanning, mechanical or recording without prior written permission from the author.

While the author has taken the utmost effort to ensure the accuracy of the written content, all readers are advised to follow information mentioned herein at their own risk. The author cannot be held responsible for any personal or commercial damage caused by information. All readers are encouraged to seek professional advice when needed.

[] About The Book

The Asian cuisine is one of the most popular global cuisines. Regardless of where you go, any country or any city, you will come across a few places that have Asian food on the menu. The aroma, the intense flavors, mix of textures, and the riot of colors make Asian cuisine extremely appealing.

Are you also amongst those who love Asian food but are worried that you would have to give up on your beloved flavors just because you have accepted a vegan lifestyle? You needn’t worry anymore. In this book, we will help you discover the joy of cooking your favorite Asian cuisine with a Vegan twist. Thanks to this book, you will be able to keep up your vegan lifestyle without having to compromise on flavor.

Now you can add some variety to your vegan meals with these easy to cook recipes. You needn’t be an exceptional cook or have access to multiple ingredients. You will be able to enjoy vegan Asian meals with a few staple ingredients and some bold flavors.

In this book, you will learn everything that you need to learn about cooking delicious, yet simple vegan meals at home. Learn simple and soulful soups, delicious appetizers that will leave you wanting more, mouth-watering entrees and desserts too! You can follow your diet without having to compromise on either flavor or taste.

So, let’s get cooking! Scroll back up and grab your copy today!

[] About the author

Sam Kuma is passionate about sharing his culinary experience to the world. His work involves modernization of healthy diet plans. He has published many recipe books for vegan, ketogenic, and paleo diets, dash food cooking, and several cookbooks on ethnic cuisines. His main focus is to make healthy diets like vegan and ketogenic mainstream by sharing easy-to-create, appetizing recipes. In his first two books regarding vegan recipes, he has produced delicious vegan chocolates, desserts, ice creams, burgers, and sandwiches. Below is a link to his other Amazon products:

[+ Sam Kuma Special+]

[] Table of Contents

Gift Included

Disclaimer

About The Book

About the author

Table of Contents

Introduction

Chapter 1: Asian Vegan Breakfast Recipes

Chinese Crullers

Vegetable Rolls

Dou Jiang (Sweetened Soymilk)

Baozi (Chinese Steamed Buns)

Breakfast Wonton Soup

Roasted Sweet Potatoes, Shanxi Style

Chinese Potato Pancakes

Scallion Pancake

Vegetarian Congee

Chapter 2: Asian Vegan Appetizer Recipes

Steamed Tofu Pot Stickers

Vegetable Spring Rolls

Salt and Pepper Tofu

Asian Chili Tofu

Chapter 3: Asian Vegan Soups and Salads

Tofu Soup

Chinese Hot Pot

Nine Vegetable Hot and Sour Soup

Spinach and Peanut Salad

Chinese Salad

Cucumber Salad

Chapter 4: Asian Vegan Noodles and Rice Recipes

Tofu Udon

Veggie Chow Mein

Vegetable Stir Fry Mung Bean Noodles

Fried Rice

Sriracha Fried Rice

Spicy Medley

Hoisin Tofu with Mushrooms and Cauliflower Rice

Chapter 5: Asian Vegan Main Course Recipes

Sesame Tofu

Sesame Seitan with Oyster Mushrooms

Spicy Eggplants

Kung Pao Lentils

Sichuan Tofu with Garlic Sauce

Amaranth with Vegetables from Wok

Chinese Stir Fried Green Beans

Stir-Fry Red Cabbage

Chapter 6: Asian Vegan Desserts

Chocolate Ginger Lychees

Stuffed Apples

Creamy Baihe

Griddled Pineapple with Spiced Caramel

Sweet Peanuts

Chinese Yams in Syrup

Tangerine Duff

Conclusion

[] Introduction

I would like to thank you for downloading this book of Asian Vegan Recipes.

A Vegan diet is a step ahead of the vegetarian diet. Apart from being strictly vegetarian it also prohibits the consumption of dairy products and any products that are derived from animals like honey or animal fat. Veganism is a healthy and a compassionate way of living. You may have always wanted to try the vegan lifestyle or were simply curious. Regardless of your reason for following a vegan diet, the food that you consume doesn’t have to be bland or boring. Asian food incorporates seemingly simple flavors to create exciting dishes that will leave you wanting more.

The recipes that are given in this book can help you cook delicious food even when you are using Vegan ingredients. Once you get a hang of the different flavor combinations and the cooking techniques, you can vary the ingredients and work with different combinations to cook food that will satisfy your soul.

Depending on what you are in the mood for, there are different recipes that would satisfy your cravings. Pleasing and simple soups, delicious appetizers to start your meal, mouthwatering entrees, or yummy desserts; you can whip up a fancy Chinese meal for your friends and family the next time you invite them over for a meal. Your outlook towards Chinese food will change when you try Vegan Asian recipes. These recipes will help you cook wholesome Vegan meals full of flavor that will make you feel good about yourself.

Asian cuisine is very versatile and the vegan recipes will keep your taste buds tingling. You can incorporate the flavor explosion of Chinese meals into your daily cooking by following the simple and easy recipes that have been mentioned in this book. Going vegan was never this fun. So, why don’t you pick a recipe that you would like to try and get started!

All the best!

[] Chapter 1: Asian Vegan Breakfast Recipes

[] Chinese Crullers

<>. p<>{color:#000;}. Total: 2 hrs 45 min

<>. p<>{color:#000;}. Servings: 4

Ingredients:

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p<>{color:#000;}. 1 teaspoon salt

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p<>{color:#000;}. 1 teaspoon sugar

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p<>{color:#000;}. 2 tablespoons tepid water

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p<>{color:#000;}. 1 teaspoon yeast

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p<>{color:#000;}. 1 cup water

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p<>{color:#000;}. 2 1/4 cups all-purpose flour

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p<>{color:#000;}. 1 teaspoon baking soda

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p<>{color:#000;}. 1/4 teaspoon ammonium bicarbonate

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p<>{color:#000;}. 1/2 teaspoon alum

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p<>{color:#000;}. Vegetable oil for frying as required

Instructions:

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p<>{color:#000;}. Add salt and sugar to a bowl and add 2 tablespoons tepid water. Stir and sprinkle the yeast on top.

#
p<>{color:#000;}. Sift the flour, baking soda, ammonium bicarbonate and alum and set aside.

#
p<>{color:#000;}. Mix the yeast water with 1 cup water and add to the flour mixture.

#
p<>{color:#000;}. Knead into firm dough.

#
p<>{color:#000;}. Allow it to rest in a warm place for 2 hours.

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p<>{color:#000;}. Punch the dough down after 2 hours and roll into 1 inch thick circle.

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p<>{color:#000;}. Cut out ½ inch sticks.

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p<>{color:#000;}. Place a small wok with oil over medium heat

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p<>{color:#000;}. Gently lower the sticks in the hot oil.

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p<>{color:#000;}. Once browned, remove and place on paper towels.

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p<>{color:#000;}. Serve with congee.

[][] Vegetable Rolls

<>. p<>{color:#000;}. Total: 45 min

<>. p<>{color:#000;}. Servings: 5

Ingredients:

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p<>{color:#000;}. 2 cups whole wheat flour

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p<>{color:#000;}. 1 teaspoon salt

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p<>{color:#000;}. Water, as needed

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p<>{color:#000;}. 2 cups mixed chopped vegetables (carrots, beans, cabbage), parboiled

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p<>{color:#000;}. 1 tablespoon soy sauce

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p<>{color:#000;}. 1 tablespoon chili sauce

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p<>{color:#000;}. 1 tablespoon rice wine

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p<>{color:#000;}. Salt to taste

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p<>{color:#000;}. Pepper to taste

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p<>{color:#000;}. Soy sauce to serve

Instructions:

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p<>{color:#000;}. Place the vegetables in a bowl and add in the soy sauce, chili sauce, rice wine, salt and pepper and mix well.

#
p<>{color:#000;}. Meanwhile, mix the flour, salt, and water in a bowl and knead into firm dough.

#
p<>{color:#000;}. Set aside for 15 minutes.

#
p<>{color:#000;}. Roll it into a 1 inch thick round and cut into 2 × 2 inch squares.

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p<>{color:#000;}. Place about 1 tablespoon of the vegetable mix in the center of each square and fold it into an envelope.

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p<>{color:#000;}. Steam for 15 – 20 minutes or until the outer coating completely cooks.

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p<>{color:#000;}. Serve with light soy sauce.

[] Dou Jiang (Sweetened Soymilk)

<>. p<>{color:#000;}. Total: 10 hrs

<>. p<>{color:#000;}. Servings: 8

Ingredients:

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p<>{color:#000;}. 3 cups soybeans, rinsed

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p<>{color:#000;}. 20 cups water (10 + 10)

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p<>{color:#000;}. Sugar to taste

Instructions:

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p<>{color:#000;}. Soak the soybeans in 10 cups water overnight and drain the water

#
p<>{color:#000;}. Rinse the beans again and place in a large blender jar along with 10 cups of water.

#
p<>{color:#000;}. If your jar is not a large enough jar, then do it in batches.

#
p<>{color:#000;}. Sift the blended soy mixture through a muslin cloth and squeeze out the milk.

#
p<>{color:#000;}. Pour the milk in a pan and bring it to a boil.

#
p<>{color:#000;}. Add in the sugar and simmer until completely dissolved.

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p<>{color:#000;}. Remove from heat and cool completely.

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p<>{color:#000;}. Chill and serve later.

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p<>{color:#000;}. It can be served as a breakfast drink or as a dip for crullers.

[] Baozi (Chinese Steamed Buns)

<>. p<>{color:#000;}. Total: 1hr 30 min

<>. p<>{color:#000;}. Servings: 8

Ingredients:

For the wrappers:

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p<>{color:#000;}. 21 ounces all-purpose flour

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p<>{color:#000;}. 5 1/2 ounces warm water

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p<>{color:#000;}. 4 1/2 teaspoons yeast

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p<>{color:#000;}. 2 teaspoons sugar (optional)

*
p<>{color:#000;}. Vegetable oil for brushing

For the filling:

*
p<>{color:#000;}. 2 packages tofu

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p<>{color:#000;}. 2 inches ginger, minced

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p<>{color:#000;}. 1 spring onion, chopped

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p<>{color:#000;}. 2 cloves garlic, minced

*
p<>{color:#000;}. 2 teaspoons doubanjiang

*
p<>{color:#000;}. 2 teaspoons cooking oil

*
p<>{color:#000;}. 2 teaspoons light soy sauce

*
p<>{color:#000;}. Salt to taste

Instructions:

#
p<>{color:#000;}. To make the wrappers: add yeast and sugar if you are using warm water and mix well. Set aside for 5 minutes.

#
p<>{color:#000;}. Add the water – yeast mixture to the flour and knead into soft, smooth dough.

#
p<>{color:#000;}. Cover and set it aside till it doubles in size.

#
p<>{color:#000;}. Meanwhile make the filling as follows: place a skillet over medium heat. Add oil.

#
p<>{color:#000;}. When the oil is heated, add ginger, garlic, and doubanjiang. Sauté until fragrant. Add rest of the ingredients of the filling and sauté for a few minutes until thoroughly heated.

#
p<>{color:#000;}. Remove from heat and set aside.

***

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