Project Description

Cover for the book The Asian Vegan Kitchen. Features a bowl of curry lentils at the bottom and fresh and dried herbs and beans at the top. All on a white background.

The Asian Vegan Kitchen: Authentic and Appetizing Dishes from a Continent of Rich Flavors

Author: Hema Parekh · Subject: Cookbooks


The Asian Vegan Kitchen is a collection of recipes from across Asia, featuring the spices and the many tasty ingredients that have made these cuisines popular worldwide. It caters to the growing segment of people of all ages who have chosen to eschew animal products, yet still, want to add some global spice and excitement to their diet.

There is one big difference between The Asian Vegan Kitchen and many other vegan cookbooks. These dishes do not use replacement ingredients for traditional recipes. Instead, author Hema Parekh – a noted teacher of vegetarian cooking styles in Tokyo – has selected recipes that were traditionally vegetarian, and have been enjoyed by diners for decades, even centuries. In doing so, she has had to make only minor changes, if any, for these recipes to be deliciously appealing to everyone: vegan, vegetarian or otherwise.

Over 200 dishes have been selected to cover a wide variety of tastes. Here readers will find vegan-ready recipes for everything from Japan’s sushi to northern Indian curries, from Vietnamese spring rolls to red-hot tofu, Chinese-style. Soups, noodle dishes, and some desserts are also included. The recipes are simple, with detailed explanations. Also included are over 50 mouth-watering photos and a comprehensive glossary.

About the Author

A long-time vegetarian, Hema Parekh has been teaching vegetarian cooking in Tokyo for almost twenty years. She has written two popular books on vegetarian cooking in Japanese: A Touch of Spice and Indian Vegetarian Cooking. Parekh has lived in Japan for 27 years.


“This book has a lot of great recipes in it and I found it quite inspiring. There a limited photos which are all contained in the middle of the book. My only issue with the book was that despite the fact that I have a very diverse collection of spices and herbs, she seemed to come up with things I did not have. So it is up to you to decide if it is worth the effort to track down some odd ingredient if you want to follow the recipes exact.” – L. Berry, Amazon

The Asian Vegan Kitchen does have some ingredients that you may need to go to a special market to buy. And the recipes are somewhat involved, but they’re so authentic. The bonus is that once you take the time and make these recipes, they will taste just like they do at the restaurant. Delicious!” – Lola Rita, Amazon

“I was very happy to find The Asian Vegan Kitchen in a library and decided I wanted my own copy and a few for gifts. The author gives a reasonable overview of several Asian cuisines, highlighting popular dishes and does a very nice job. Occasionally one wonders how big a half a cauliflower is to an Indian person who lives in Japan, but so far the recipes I have tried have worked for me. I’ve learned a number of new tricks. Flavors and textures are excellent. You don’t have to be vegan to appreciate the recipes. I’m omnivorous; there was never a sense that a dish had anything (like meat or eggs) missing.” – T. A. Gary, Amazon


Cover for the book The Asian Vegan Kitchen. Features a bowl of curry lentils at the bottom and fresh and dried herbs and beans at the top. All on a white background.

Disclosure: This listing may contain Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Affiliate Policy for more details.