Vegan Chinese Food
by Yang Liu
Vegan Chinese Food gives flavourful plant-based alternatives to 86 wellloved and diverse Chinese recipes, including sauces, dumplings, noodles and desserts. The book draws upon Yang’s experience of wanting to make the dishes from her childhood vegan-friendly, as well as the long history of vegan cooking in China.
Published by Hardie Grant Books, RRP$45.00, available in stores nationally.
Photography by Katharina Pinczolits.
DRY POT CAULIFLOWER
½ onion, thinly sliced
90 ml (3 fl oz) canola (rapeseed)
oil
400 g (14 oz) caulilini or cauliflower, broken into small pieces
3 garlic cloves, sliced
5 dried chillies,
