East Asian classics made vegan—from Dim Sum dumplings to Sichuan-style Dan Dan noodles—inspired by beloved creator WoonHeng’s life immersing herself in Asia’s bold, vibrant flavors

WoonHeng Chia, known for sharing recipes online under the handle @Woon.Heng, grew up in Malaysia, an ethnically diverse country where she was constantly surrounded by an amazing array of East Asian cuisines. From the local markets and coffee shops to the dai chow stir fry joints where she and her loved ones would dine out, WoonHeng’s memories of home were shaped by the diverse and delicious flavors all around her.

When she embraced a plant-based diet, she was inspired to master vegan versions of dishes from dim sum and noodle stir fries to endlessly creative tofu and mushroom recipes. The Vegan Asian Kitchen is a comprehensive and loving look at the naturally plant-forward dishes of East Asia, as well as some of WoonHeng’s own creations and favorite culinary memories.

Packed with delicious recipes such as nasi lemak, sweet-and-sour “pork,” crispy-bottom potstickers, eggplant “unagi” rice bowls, and silky mapo tofu, The Vegan Asian Kitchen showcases crave-worthy plant-based cooking.

WoonHeng also shares Malaysia street food treasures such as roti canai and Thai favorites like drunken noodles. She also transforms mushrooms into the popular Hainanese “chicken” rice and offers homecooked dishes inspired by her mothers, alongside touching family stories and insights on Malaysian and Chinese cultural traditions.

Including a guide to key pantry ingredients like noodles and specialty greens, and a must-have basics chapter for making condiments like Sambal and Chili Oil at home, this cookbook is what every reader needs to satisfy their cravings for the spicy, savory, tangy flavors of East Asian cooking.

About the Author

WoonHeng Chia is the creator of the account @woon.heng where she shares plant-based recipes with an Asian twist. She draws on lessons from her mothers and her time volunteering at the monastery kitchen.

She loves to veganize foods from various Asian cultures by exploring plant-based alternatives, like tofu and mushroom varieties, that are often traditional in Asian cuisines.

She grew up in Kuala Lumpur, Malaysia where she was exposed to a wide array of food at local markets and stir-fry restaurants. She has since moved to Malaysia where she lives with her two children and her husband.