Now, we didn’t know we needed vegetarian eel in our lives, but we require Fuchsia Dunlop’s take on a traditional Chinese delicacy on our plates ASAP. In her cookbooks, Land of Fish and Rice and Every Grain of Rice, Dunlop delivers primarily vegetarian recipes to soothe your cravings for authentic Chinese food compassionately. Dried shiitake take center stage in this dish, serving as the mock eel. They’re rehydrated and then glazed with black vinegar, rice wine, and sticky, dark soy sauce. Served with sensational bell peppers, this plant-forward dish will have you wondering how the bell you lived without it.

Drum Mushrooms