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Buddha's Delight

The mock duck on the menu of a vegetarian Chinese restaurant may not seem like Buddhist cuisine, but it is a direct descendant of the centuries-old practice established in Chinese Buddhist monasteries, where cooks found clever ways to create delicious dishes (including elaborate versions of mock meat) that were also cruelty-free. My wonderful aunts Tina, Tanya, and Winnie introduced me to Buddhist cooking at a young age. Here are a few recipes inspired by them. The dishes offer an easy introduction to the celebrated culinary tradition that is so much more than faux meat stir-fries or pork-flavored seitan.


Comments on this Article

Would love to see more Buddhist cooking!