As a cofounder and chef at the famous Mission Chinese Food restaurants in San Francisco and New York, Danny Bowien is used to creating inventive dishes known for featuring meat in unexpected ways. However, he would often hear friends say, “Man, I wish I could come to Mission, but I don’t eat meat,” and would tell them that, actually, much of the Mission menu was (secretly) vegan—most diners just hadn’t noticed. Drawing from those restaurant recipes and including dishes that hearken back to Danny’s Korean origins, the Mission Vegan Cookbook gives readers an exciting way to approach cooking vegan recipes at home, one that doesn’t sacrifice taste, creativity, or exploration of a wide range of ingredients and influences.