50 Vegan Asian Fusion Recipes: Japanese. Korean. Thai. Vietnamese. Chinese. Fusion.
Much of the greatest cooking in Asia has always been plant-based. Japanese shojin ryori is entirely vegan. Many Thai and Vietnamese dishes are built around tofu and vegetables. Korean banchan is predominantly plant-based. The challenge in vegan Asian cooking is not finding dishes to adapt — it is navigating the ingredients that look vegan but are not (fish sauce, shrimp paste, oyster sauce, bonito-based dashi) and knowing how to replace them without losing the flavour.50 original vegan Asian fusion recipes across four chapters — Japanese, Korean and Chinese, Thai and Vietnamese, and creative Asian fusion originals — plus a complete pantry guide covering soy sauce varieties, fish sauce replacements, miso types, chili pastes, noodle types, fermented ingredients, and building a vegan Asian pantry in priority order.Every recipe includes: ✔ Protein, carbs, fat, and calories per serving ✔ Realistic prep and cook times ✔ Clear step-by-step directions ✔ Notes on authentic technique, non-substitutable ingredients, and vegan adaptationsWhat's inside: → Japanese-Inspired Vegan (10 recipes) — Miso ramen from scratch with vegan dashi made from kombu and dried shiitake, miso dissolved off heat (never boiled), and cornstarch-coated crispy baked tofu (20g protein). Tofu katsu curry with a thick panko coating and Japanese curry sauce — the book notes the separation of rice, curry, and katsu in the bowl as the correct presentation (22g protein). Teriyaki tempeh bowl — tempeh is the most protein-dense ingredient in the book at 28g protein. Tofu gyoza using the pan-fry then steam method that produces crispy undersides and soft tops simultaneously. Onigiri rice balls in three fillings: umeboshi, seasoned tofu, and avocado. Agedashi-style tofu baked rather than deep-fried. Mushroom takikomi gohan, where the rice absorbs all the dashi and mushroom flavour during cooking. Miso soup in four styles — all four specify that the miso must be dissolved off heat. Edamame and avocado sushi rolls (12g protein from edamame). Sesame soba noodle salad, better cold, excellent for meal prep. → Korean & Chinese Vegan (10 recipes) — Bibimbap: each vegetable is cooked separately in sesame oil and garlic, arranged in separate sections around the bowl, and mixed vigorously before eating — the book specifies that the mixing is the technique (16g protein). Korean japchae with glass noodles and each vegetable cooked separately, which is the defining preparation. Vegan mapo tofu with doubanjiang (fermented chili bean paste, not substitutable), shiitake mushroom replacing pork, silken tofu gently lowered in, and Sichuan peppercorn oil to finish (16g protein). Vegan dan dan noodles with mushroom and walnut mince replacing pork, dan dan sauce from sesame paste and black vinegar, and Sichuan peppercorn oil — the book specifies this oil is non-negotiable. General Tso's tofu (18g protein). Korean doenjang jjigae — the book notes that doenjang is different from Japanese miso and not interchangeable. Chinese braised aubergine in yu xiang style. Cold sesame noodles Liang Pi style with Chinese black vinegar. Kung pao chickpeas with dried red chilies and Sichuan peppercorns. Kimchi fried rice with vegan kimchi stirred in off the heat to preserve the probiotic cultures. → Thai & Vietnamese Vegan (10 recipes) — Pad thai with tamarind paste — the book states directly that ketchup is not a substitute and the tamarind is non-negotiable (18g protein). Thai green curry with vegan curry paste — the recipe notes that most commercial curry pastes contain shrimp paste and lists how to check or make from scratch. Vietnamese pho with ginger and onion charred directly over a gas flame before simmering — the char is what produces the caramel note in the broth (12g protein). Tom kha with galangal and kaffir lime leaves, not ginger and lime zest, which the book specifies produce a different result. Vietnamese summer rolls with mint — identified as the essential herb, not optional (12g protein). Pad see ew cooked over maximum heat for caramelisation. Thai basil fried rice with Thai basil added at the very end — the book notes that Thai basil and Italian basil are not interchangeable. Lemongrass tofu skewers. Thai peanut noodle bowl. Vietnamese bun bo hue style bowl with miso and nori replacing the traditional shrimp paste broth base. → Asian Fusion Originals (10 recipes) — Miso-glazed roasted cauliflower bowl with quick-pickled cucumber. Gochujang tempeh tacos (Korean-Mexican) with Asian slaw and avocado (22g protein). Japanese curry ramen combining curry roux and miso in one broth. Thai basil fried quinoa replacing rice for higher protein. Korean BBQ jackfruit bowl with quick pickled daikon and carrot. Sesame-crusted tofu salad with miso ginger dressing (20g protein). Sichuan dan dan shakshuka — doubanjiang and sesame paste sauce with silken tofu and kala namak, merging Sichuan and Middle Eastern techniques. Miso butter corn ramen Sapporo-style, defined by corn and vegan butter. Lemongrass coconut soup noodle bowl. Black bean edamame bowl (Asian-Latin) with miso-lime dressing (20g protein). → The Vegan Asian Pantry Guide — Soy sauce varieties: regular, dark, tamari, white soy — not interchangeable. Fish sauce replacements: light soy sauce (1:1, simplest), mushroom soy sauce (more complex), and the nori method (soy + nori + rice vinegar, steeped, closest to the oceanic note). Miso varieties: white (sweet, mild), red (strong, salty), doenjang (Korean, funkier, distinct from Japanese miso). Chili pastes: gochujang (fermented, sweet-spicy), doubanjiang (salty, Sichuan), sambal oelek (raw heat), sriracha (sweet-garlicky). Noodle types. Fermented ingredients. Aromatics by cuisine: galangal versus ginger, lemongrass, kaffir lime, shallots. Sesame products. Asian vinegar types. Building the pantry in priority order — 10 ingredient categories that cover every recipe in the book. 38-page PDF. 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