The Indonesian Vegetarian Table

Join acclaimed chef Petty Pandean-Elliott on a delicious plant-based journey through The Spice Islands. This abundant recipe collection features a bounty of vegetarian and vegan dishes, from fiery sambals and crisp pickles to warming stews and bold curries, each showcasing Indonesia’s rich culinary heritage.

Home cooks of all skill levels will discover accessible, exciting recipes that blend authentic techniques, easy-to-source ingredients, and approachable instructions. Organized by ingredient type – Leafy Greens and Salads; Hearty Vegetables; Tofu; Tempeh; Grains and Legumes; Mushrooms; Ferments and Pickles; Tropical Fruits; and Desserts and Drinks – the book is a testament to Indonesia’s extraordinary biodiversity, as well as the versatility of plant-centric eating. Dishes such as Gado-Gado with Peanut Sauce, Jackfruit Rendang, and Tempeh Laksa offer a feast of flavors, from the fragrant spices of author’s hometown of Sulawesi to the refined ceremonial fare of Bali and beyond.

Dietary icons indicate recipes that are gluten-free, dairy-free, vegan, or nut-free, and a number of weeknight-friendly dishes can be made in under 30 minutes. A glossary of essential ingredients, complete with smart substitutions, ensures confidence for those new to Indonesian cuisine, while the broad range of recipes will appeal to confident cooks seeking creative meat-free meals.

Beautifully written and lushly illustrated, The Indonesian Vegetarian Cookbook is a tribute to a way of eating that has nourished generations – where local ingredients, ancestral knowledge, and colorful flavors converge in dishes that are as satisfying as they are sustainable.