Discover a calmer, more practical way to cook Chinese vegetarian food at home.
Temple Vegetarian Chinese Cooking brings together Buddhist temple-inspired dishes, home-style vegan Chinese classics, tofu and mushroom recipes, festival dishes, and a clear pantry guide for readers cooking outside China. Each recipe is written in English first, with Chinese names, pinyin, realistic substitutions, and notes for both temple-style and everyday home kitchens.
Inside you will find:
Chinese vegetarian classics such as Buddha’s Delight, braised wheat gluten, vegan mapo tofu, and braised mushrooms with bok choyTemple-friendly notes for cooking without garlic, scallion, onion, egg, dairy, fish sauce, or oyster saucePractical guidance for tofu skin, dried mushrooms, wheat gluten, Chinkiang vinegar, doubanjiang, and vegetarian oyster sauceWeeknight dishes, cold plates, festival recipes, and calm table menusCultural notes on Chinese temple vegetarian food without turning dinner into a history lectureThis is a cookbook for readers who want Chinese vegetarian food that feels flavorful, grounded, and possible in a real home kitchen.
