Jackfruit And Blue Ginger: Asian Favourites, Made Vegan

When Sasha Gill turned vegan, she didn't want to miss out on the vibrant flavours of her favourite Asian dishes - so she got to work 'veganising' them. Studying medicine in the UK, far from her childhood home in Singapore, Sasha is a student who understands what it is to be short on time and budget; most of her recipes don't take long or demand expensive ingredients. Through constant experimenting, she started to create dishes just as delicious and satisfying as her street-stall favourites and family dinners - only using plants in place of meat and fish. She includes traditional sweet treats such as Pandan and coconut dumplings, Cardamom-infused kulfi, Mango sticky rice and Vegan Hong Kong 'egg' tarts.