Japanese cuisine seems challenging to make vegan, but this gorgeous cookbook makes the daunting task of veganizing classic and modern Japanese dishes so much easier! Learn how to create all the bold, umami flavors without any animal products with Tim Anderson's guidance. Anderson is a chef, food writer, and MasterChef champion who studied Japanese food culture at university and lived in Japan for two years. His recipes, tips, and techniques are guaranteed to elevate your cooking.
- Surprisingly Awesome One-Hour Spicy Sesame, Aubergine and Courgette Ramen
- Kimchi and Tofu Gyoza
- Tofu in Dashi
- 'Deep Roast' Sesame Dressing
- Watermelon Sake Mojito