When Oxford University medical student Sasha Gill went vegan, she knew that she still wanted to enjoy her favorite traditional meals. Being of Indian and Eurasian heritage, Sasha indulged in delicious, Asian cuisine, bursting with flavor, and going meat-free was not about to change that. So Sasha got into the kitchen and recreated her favorite home-cooked meals, tailoring them to her new plant-based diet. Now she’s sharing 90 of her most delicious meat-free Asian recipes in East Meats Vegan.
In this mouthwatering cookbook, Sasha takes us on a vibrant tour of Asia, with recipes from India, Thailand, China, Japan, Singapore and Malaysia. And with dishes ranging from spring rolls and shiitake ramen, to tandoori cauliflower “wings” and pineapple fried rice, East Meets Vegan proves that Asian cuisine can be delicious and exciting without the meat—as long you’ve mastered the flavor!
So try one of Sasha’s recipes yourself. These pakoras are melt-in-your-mouth gorgeous and very versatile. You can substitute any of the vegetables here for whatever you have on hand, such as spiralized zucchini or shredded cabbage. Serving these golden fritters with a mint chutney, or some mint and cucumber raita, injects a hint of freshness. If you do not have a spiralizer, just use a julienne peeler to shred the vegetables, or cut them into thin strips.”
Sweet potato and onion pakoras
Makes 12 (enough for 4 as a side)
Prep time: 15 minutes
Cooking time: 20 minutes
¾ cup chickpea flour
¼ cup rice flour
1½ teaspoons cornstarch
2 teaspoons garam masala
½ teaspoon ground turmeric
1 teaspoon ground cumin
¼ teaspoon chili powder
1 cm ginger, finely chopped
½ teaspoon salt
¼ teaspoon black pepper
½ cup plant milk
1 white onion, peeled and spiralized
1 sweet potato, peeled and spiralized
oil, for brushing
mint leaves, Mint chutney, to serve
1. Preheat the oven to 450°F, and line a large baking sheet with parchment paper.
2. Sift the flours and cornstarch into a large bowl and add the spices, ginger, salt and pepper. Gradually add the milk, whisking as you go, until no lumps remain. Fold in the onion and sweet potato.
3. Use a large spoon to drop dollops of batter onto the prepared baking sheet, trimming off any strands with scissors, if necessary. Bake the pakoras for 15 minutes, then lightly brush the tops with oil and return to the oven for another 5 minutes, or until they are golden and firm.
4. Let the pakoras cool slightly before serving with mint leaves and chutney.
Mint chutney
Serves 6–8
Prep time: 10 minutes
Cooking time: 5 minutes
1 teaspoon vegetable oil
1 teaspoon mustard seeds
1 cup lightly packed mint leaves
½ cup desiccated coconut
2 green chilies, seeded
1 teaspoon tamarind paste
¼ teaspoon salt
¼ cup coconut milk, plus extra for blending if necessary
1. Heat the oil in a frying pan over high heat and fry the mustard seeds until they start to “pop.” Add the mint leaves and continue to fry until wilted.
2. Transfer the mixture to a food processor, then add the desiccated coconut, chilies, tamarind, salt, coconut milk and chickpeas, if using. Blend to a smooth puree, adding more coconut milk if needed, a tablespoon at a time.
3. This will keep, covered, for 3–4 days in the fridge, and is best served chilled.
