Brown Girl Vegan

Author: ramyaramesh3007

  • 3 Diwali Dairy Free Drink Ideas

    3 Diwali Dairy Free Drink Ideas

    These indulgent but healthy dairy free drinks will add to the fun during the festive season – make an easy strawberry lassi, authentic chai and a sweet pistachio kulfi milkshake!

    There’s NOTHING more festive than deepavali in my household and I’m always finding ways to make it more fun with delicious food and drinks – my family loves treating themselves to an indulgent drink once in a while so this year I decided to experiment with drinks they already love but with a twist.

    Strawberry Lassi

    As a lassi lover, my vegan self missed the combined taste of fresh fruits blended with yogurt. My family loves mango lassi but I wanted to try something different by combining fresh sweet strawberries with yogurt.

    I got my hands on Alpro’s Greek Yogurt (in my opinion, this is the closest to real dairy yogurt). You can get it for yourself on Redmart, Lazada if you live in Singapore. Otherwise, this brand is pretty popular in the UK. If you live in the US, some of my favourite brands are Kitehill, Forager, and Cocojune.

    It’s also really important to use fresh strawberries! Frozen strawberries will not make your lassi look pink enough! For the sweetener, I like to keep my recipes refined-sugar free so maple syrup, agave, coconut nectar are the best options.

    Print Recipe

    Strawberry Lassi

    This creamy, sweet and fresh indian yogurt drink is indulgent but packed with vitamin c, antioxidants and probiotics for the perfect pick me up!
    Prep Time5 minutes
    Total Time5 minutes
    Course: Drinks
    Cuisine: Fusion, Indian
    Keyword: drinks, lassi
    Servings: 2

    Ingredients

    • 1.5 cups fresh diced strawberries
    • 1/4 cup chopped strawberries
    • 1.5 cups plant based yogurt I used soy
    • 1/2 cup unsweetened oat milk
    • 1/4 cup maple syrup add more accordingly
    • 1/2 tsp ground cardamom
    • 2-3 ice cubes optional

    Instructions

    • In a high speed blender, combine the ingredients to blend. Blend until smooth and creamy.
    • Adjust sweetness as needed. If you prefer a chilled drink, add ice cubes and blend again.
    • Serve in glasses, garnished with a few strawberry slices or chopped strawberries.

    Notes

    TIP! You can turn this into a high protein drink by using soy protein yogurt and soy milk to blend. You can also add 1 scoop of protein powder if you prefer – however, that might change the taste of the drink. 

    Rose & Cardamom Chai

    If you love chai, you would absolutely ADORE this rose & cardamom chai. The flavours of rose and whole spices are pronounced in this recipe so it has an unique flavour compared to regular chai.

    Preferably, you would use fresh whole spices to make this chai – any other instant versions wouldn’t work as well. For the rose petals, I used dried ones. It’s also important to use a creamy but neutral milk in this recipe, so a barista grade oat milk would work the best.

    Tea pulling is also done to aerate and enhance the flavour of tea. This involves pouring the tea back and forth between two containers from a height, creating a frothy texture. The process not only improves the taste by mixing air into the tea but also helps to cool it down slightly, making it more enjoyable to drink – there’s a bit of a theatrical flair to this way of serving as well!

    Print Recipe

    Rose & Cardamom Chai

    This authentic chai with a rose and cardamom twist might be the comfort drink you need on Deepavali!
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Drinks
    Cuisine: Fusion, Indian
    Keyword: chai, drinks, tea
    Servings: 2 small glasses

    Equipment

    • tea strainer
    • 2 metal cups for tea pulling
    • pot for boiling tea

    Ingredients

    • 1 cup water
    • 5 green cardamom pods slightly crushed
    • 2 cloves
    • 3 slices fresh ginger
    • 1 tsp fennel seeds
    • 1 star anise
    • 4 tbsp dried rose petals
    • 1 tbsp loose leaf black tea or use 2 black tea bags
    • 1.5 tbsp jaggery / coconut sugar / palm sugar add more if you like your chai extra sweet
    • 1 cup unsweetened barista oat milk

    Instructions

    • In a saucepan, bring water to a boil and add the tea leaves, cardamom, ginger, fennel seeds, cloves, star anise and 1.5 tbsp rose petals.
    • Simmer for about 5 minutes.
    • Add the dairy-free milk, 1.5 tbsp rose petals and sweetener, then bring to a boil again.
    • Lower the heat as soon as the mixture bubbles to the top.
    • Strain the chai into a metal cup and pull the tea back and forth with another cup a few times until it becomes frothy.
    • Pour into cups, top with more dried rose petals and serve!

    Pistachio Kulfi Milkshake

    Ever had kulfi ice cream topped with pistachios? Kulfi is a popular indian frozen ice cream-like dessert that’s rich and creamy. Traditionally made with milk and flavoured with ingredients like cardamom, saffron, and various nuts including pistachios, kulfi is usually served on a stick or in small cups.

    It happens to be what my mum grew up having in Bangalore, India. She always reminisced the times she had a stick of kulfi ice cream on the street – despite it being quite sweet, the treat always reminded her of her young and carefree times.

    I wanted to combine the flavours of kulfi ice cream into an easy to drink milkshake, perfect for the festive season or for serving guests. I use my homemade pistachio butter for this recipe.

    Print Recipe

    Pistachio Kulfi Milkshake

    Indulge in the creamy richness of pistachio kulfi ice cream in a milkshake – this offers a refreshing treat perfect for warm days and festive celebrations.
    Prep Time5 minutes
    Cook Time2 minutes
    Total Time10 minutes
    Course: Drinks
    Cuisine: Fusion, Indian
    Keyword: drinks, milkshake
    Servings: 2

    Ingredients

    • 9-10 oat milk ice cubes
    • 1 cup unsweetened oat milk
    • 2 scoops vegan vanilla ice cream (you can skip this)
    • 2 tbsp pistachio butter
    • 1/2 tsp cardamom
    • 2 tbsp sweetener (maple syrup / agave) if necessary

    Rim / Garnish

    • 3 tbsp crushed pistachios
    • 2 tbsp pistachio butter

    Instructions

    • The night before, freeze oat milk in ice mould trays until frozen.
    • In a blender, combine the oat milk ice cubes, oat milk, vanilla ice cream, pistachio butter, cardamom and sweetener. Blend until smooth and creamy.
    • If you prefer a thicker texture, you can add more oat milk ice cubes or regular ice cubes. It would give you more of a 'frappe' like texture.
    • Spread some pistachio butter on the rims of the glasses. Chop pistachios and coat the rims with crushed pistachios.
    • Pour the milkshake into tall glasses. Serve immediately and enjoy!

  • Spicy Korean Tteokbokki

    Spicy Korean Tteokbokki

    These spicy chewy korean rice cakes, also known as tteokbokki, are fun to eat, addictive and pack lots of spices and flavour! These can be made in just 15 minutes.

    Tteokbokki, a popular Korean street food, has said to have originated from Joseon Dynasty (1392-1910). Initially, it was a royal court dish called “tteokjjim,” which consisted of rice cakes (tteok) steamed with various ingredients. Over time, the dish evolved, and by the mid-20th century, it transformed into the spicy, stir-fried version that we all love today – these are typically made with fish cakes, gochujang and vegetables.

    Although I didn’t grow up eating tteokbokki a lot, my newfound obsession with these simple chewy cylindrical rice cakes can be put simply – it absorbs so much flavour from the sauce that makes it very addictive. You can use frozen rice cakes but I’ve used fresh long rice cakes that almost remind me of noodles!

    Ingredients You Need

    • korean tteokbokki – chewy rice cakes that are fresh or frozen
    • aromatics – minced garlic, spring onions (both white and green parts)
    • mushroom seasoning – either mushroom powder or dashi works. If not you can use vegetarian oyster sauce!
    • gochujang – korean red chili paste
    • gochugaru – korean red pepper flakes
    • tomato ketchup – to balance the spice with sweet and sour profiles
    • sweetener – agave
    • light soy sauce
    • garnish – toasted sesame seeds, toasted sesame oil, spring onions

    Gluten free substitutions: Substitute soy sauce with gluten free soy sauce / tamari / coconut aminos. Omit gochujang and substitute with more gochugaru or a gluten free chili paste.

    Allium free substitutions: Omit minced garlic and spring onions. Use a pinch of hing (asafoetida) in the sauce.

    Print Recipe

    Spicy Korean Tteokbokki

    These spicy chewy korean rice cakes, also known as tteokbokki, are fun to eat, addictive and pack lots of spices and flavour! These can be made in just 15 minutes.
    Prep Time5 minutes
    Cook Time10 minutes
    Total Time15 minutes
    Course: Appetizer, Main Course
    Cuisine: Korean
    Keyword: tteokbokki
    Servings: 2

    Ingredients

    • 300 g fresh or frozen tteokbokki
    • 150 g extra firm tofu
    • olive oil for frying
    • 2 stalks spring onions
    • 1/2 cup water
    • 1 tbsp mushroom seasoning (optional)

    Tteokbokki Sauce

    • 1 tbsp gochujang
    • 1 tbsp gochugaru
    • 2 tsp minced garlic
    • 1 tbsp tomato ketchup
    • 1/2 tbsp agave
    • 1 tbsp light soy sauce
    • 1/2 tbsp rice wine vinegar

    Garnish

    • 2 tsp toasted sesame oil
    • toasted sesame seeds
    • spring onions

    Instructions

    • If using dried rice cakes, soak them in water for about 30 minutes to soften. You can use fresh ones readily.
    • Pan fry tofu slices in olive oil until crispy. You can also bake or air fry them.
    • In a bowl, mix together the gochujang, gochugaru, soy sauce, ketchup, agave and rice wine vinegar. Set aside.
    • In a large pan or skillet, add oil. Saute white part of scallions and minced garlic for 1 minute until fragrant. Add in the sauce mixture.
    • Add 1 cup water and mushroom seasoning to boil.
    • Add the rice cakes to the sauce and cook for about 5 minutes until they start to soften. If using fresh rice cakes, 3 minutes would be ideal.
    • Add the pan fried tofu. Cook for an 3-5 minutes, stirring occasionally, until the sauce thickens and everything is heated through.
    • Remove from heat and serve hot, garnished with toasted sesame oil, toasted sesame seeds and green onions. Enjoy!
  • Pistachio Matcha

    Pistachio Matcha

    For both matcha and pistachio lovers, this is the PERFECT drink! Fresh dairy free pistachio butter blended with plant milk and topped with ceremonial grade matcha.

    The quest for pistachio matcha started when I was literally craving matcha with fresh pistachio flavours – none of that artificial stuff! AND to find a delicious dairy free version is definitely quite the struggle! What’s better than making it at home from scratch? (once we’ve nailed the pistachio butter, it’s gonna be so quick)

    What’s in this Iced Pistachio Matcha?

    • ice (obviously) but you can make it hot too!
    • pistachio butter (made from scratch!)
      • pistachios – deshelled pistachios
      • tahini – smooth, creamy tahini is preferred for the best texture
      • sweetener – maple syrup or agave works
      • vegan condensed milk – to really make this pistachio butter suitable to add milkshakes, smoothies, and even amazing as a spread. This is the one that I used!
    • plant milk – any milk works, but oat milk has the best taste in matcha
    • ceremonial grade matcha – none of that flavoured, artificial stuff! Get fresh ceremonial grade matcha with a vibrant green colour: that should be the colour of your drink
    Print Recipe

    Iced Pistachio Matcha

    For both matcha and pistachio lovers, this is the PERFECT drink! Fresh dairy free pistachio butter blended with plant milk and topped with ceremonial grade matcha.
    Prep Time15 minutes
    Cook Time10 minutes
    Total Time25 minutes
    Course: Drinks
    Cuisine: Fusion, Japanese
    Keyword: drinks, matcha, pistachio
    Servings: 1

    Ingredients

    Pistachio Butter

    • 1 cup pistachios
    • 1/2 cup tahini (add more if mixture is too thick)
    • 320 g vegan condensed milk
    • 1/2 cup maple syrup
    • 1 tsp matcha for colour
    • 2 tbsp crushed pistachios

    Pistachio Matcha

    • 2 tsp ceremonial grade matcha
    • hot but not boiling water
    • 3/4 cup milk
    • 1 tbsp pistachio butter
    • 1 tbsp sweetener or condensed milk!
    • 1 cup ice
    • 1 tbsp crushed pistachios

    Instructions

    • Blend pistachios and half the amount of tahini until becomes a smooth butter -this would take about 3-5 minutes. Add in maple syrup and condensed milk and blend for 2 minutes until you get a smooth paste.
    • Add pistachio butter to a jar and keep aside.
    • To a high speed blender, add plant milk, pistachio butter and sweetener. Give it a good blend. For the hot version, bring this mixture to a boil over the stove or froth it in a coffee frother.
    • Sift the matcha powder with a strainer to ensure there are no clumps.
    • Heat up water but making sure it's not boiling. Add water to 2 tsp matcha and whisk with a matcha whisk until mixture is frothy.
    • Line the rim of the glass cup with pistachio butter and coat with crushed pistachios.
    • Add pistachio milk, followed by the matcha mixture. Enjoy!

  • Vegan Braised Eggplant with Minced Meat

    Vegan Braised Eggplant with Minced Meat

    This braised eggplant with vegan minced meat is a delicious and comforting stir fry dish that pairs very well over noodles or rice.

    The braised eggplant with minced pork is one of the most comforting meals I have on days I’m craving something simple yet nutritious. This is one of my favourite ways to make eggplant because it uses pantry staple ingredients and can be made in under 40 minutes (or even quicker if you have everything prepped!)

    This trick here is to prevent the eggplant from becoming mushy or take too long to cook – the best way is to soak the eggplants in salted water and let it sit to draw out as much moisture as possible. This helps to quicken the cooking process and make the eggplants have a melt-in-your-mouth texture.

    Ingredients You Need

    • eggplants – medium sized eggplants of any variety works for this recipe
    • protein – you can use minced vegan pork (eg omni mince or impossible meat), textured vegetable protein (TVP) or even crumbled tofu (fried)
    • sesame oil – needed for the aroma!
    • aromatics – garlic, ginger, spring onions
    • seasonings – hot bean paste, shaoxing wine, light soy sauce, dark soy sauce, vegan oyster sauce
    • sauce – corn starch to thicken

    Gluten free substitutions: Omit dark soy sauce and replace with gluten free soy sauce. Omit hot bean paste and replace with gluten free sambal. Replace vegan oyster sauce with 2 tsp mushroom powder.

    Allium free substitutions: Substitute garlic with asafoetida.

    Print Recipe

    Vegan Braised Eggplant with Minced Meat

    This braised eggplant with vegan minced meat is a delicious and comforting stir fry dish that pairs very well over noodles or rice.
    Prep Time15 minutes
    Cook Time25 minutes
    Total Time40 minutes
    Course: Main Course
    Cuisine: Chinese
    Keyword: eggplant
    Servings: 2

    Ingredients

    • 2 medium eggplants
    • 2/3 cup minced vegan pork / textured vegetable protein (TVP)
    • 2 tbsp sesame oil
    • 2 cloves minced garlic
    • 1 tsp minced ginger
    • 1.5 tbsp hot bean paste
    • 1 tbsp shaoxing wine
    • 1 tbsp light soy sauce
    • 2 tsp dark soy sauce
    • 2 tbsp vegan oyster sauce
    • 1/2 tbsp corn starch
    • 1 cup water

    Garnish

    • 2 tbsp chopped spring onions
    • 1 sliced red chili

    Instructions

    • Cut the eggplants into long pieces. Add them to salted water and let them sit for about 10 minutes to draw out moisture and bitterness, then rinse and pat dry.
    • Heat 2 tablespoon of oil in a large pan or wok over medium-high heat. Add the minced garlic and ginger, stirring until fragrant for about a minute.
    • Add hot bean paste and saute. Add the minced meat and cook until browned.
    • Add the eggplant pieces to the pan. Sauté until they begin to soften and are lightly browned (about 5-7 minutes).
    • Add the soy sauces, vegan oyster sauce, hot bean paste, and shao xing wine.
    • Add 3/4 cup water to the pan to create a bit of sauce. Cover and simmer for about 10-15 minutes, stirring occasionally, until the eggplant is fully cooked and tender.
    • Mix 1/2 tbsp corn starch with 1/4 cup water to make corn starch slurry. Mix in to the sauce.
    • Garnish with sliced green onions, red chilies and serve hot over rice.
  • Salt and Pepper Eggplant

    Salt and Pepper Eggplant

    This Chinese takeout-style crispy salt and pepper eggplant is tossed in fragrant spices, aromatics that makes it addictive and delicious!

    Print Recipe

    Salt and Pepper Eggplant

    This Chinese takeout-style crispy salt and pepper eggplant is tossed in fragrant spices, aromatics that makes it addictive and delicious!
    Prep Time15 minutes
    Cook Time25 minutes
    Total Time40 minutes
    Course: Appetizer
    Cuisine: Chinese, Fusion
    Keyword: eggplant
    Servings: 4

    Ingredients

    • 2 medium eggplants
    • 1/3 cup corn starch
    • 1 tsp salt
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1/2 tsp 5-spice
    • 1 tsp gochugaru
    • oil for frying

    Aromatics and Spices

    • 1/2 red onion
    • 1 large red chili
    • 2 stallks scallions
    • 1/2 tsp 5-spice
    • 1/4 tsp white pepper
    • 1/2 tsp sichuan pepper
    • 1/2 tsp garlic powder

    Instructions

    • Chop eggplant into cubes and soak them in a bowl of water and 1 tsp salt for 10 minutes.
    • In a bowl, mix the cornstarch, salt, white pepper, garlic powder, onion powder, 5-spice and gochugaru. Toss the eggplant cubes in this mixture until evenly coated. You can also coat them one by one but it may take more time.
    • Heat oil in a pan over medium-high heat. Once hot, add the eggplant cubes in a single layer (you may need to do this in batches).
    • Fry until golden and crispy on all sides, about 3-4 minutes per side. Remove and drain on paper towels.
    • On a separate pan, saute finely chopped onions, red chili and saute for 3 minutes. Add spring onions and eggplant, give it a good toss.
    • Mix seasoning – 5-spice, white pepper, garlic powder and salt. Mix well and sprinkle on eggplant. Give it a good even toss and serve!
  • Thai Style Sweet Chili Fried Tofu

    Thai Style Sweet Chili Fried Tofu

    These fried tofu squares drenched in a sweet thai chili sauce and garnished with refreshing carrots, cucumbers and peanuts are the perfect addictive snack!

    Thai Style Fried Tofu is a vegetarian dish that you can often find in many Thai restaurants or vegetarian restaurants in Singapore. I personally love to order it as a side for the perfect crunchy snack to go along with my mains.

    In Thailand, tofu is often fried until golden and served with various dipping sauces, like a sweet chili sauce or a spicy tamarind sauce – this is a popular street snack! It’s also commonly used in dishes like pad thai and various thai curries, making thai cuisine one of the easiest foods to veganise. The method of frying tofu, particularly in Thai cooking, often involves marinating it or using a light coating of corn starch for extra crispiness.

    This dish is super simple to make – simply deep fry, air fry or bake your tofu squares and drench them in a thai sweet chili sauce (which is pretty easy to find!). This recipe will give you the most satisfying snack in under just 20 minutes!

    Ingredients You Need

    • extra firm tofu or film silken tofu – both of these work for this recipe. Remember to squeeze out the excess water in the tofu to make sure you get the right texture and crisp after frying!
    • corn starch – to coat the tofu before frying for ultimate crispiness
    • seasonings – salt, garlic powder, mushroom powder
    • thai sweet chili sauce
    • vegan fish sauce – if you can’t find this you can substitute with light soy sauce
    • garnish – julienned carrot, julienned cucumber, crushed peanuts

    Gluten free substitutions: Use gluten free fish sauce or soy sauce – tamari / coconut aminos.

    Allium free substitutions: Omit garlic powder and substitute with hing (asafoetida).

    Print Recipe

    Thai Style Sweet Chili Fried Tofu

    These fried tofu squares drenched in a sweet thai chili sauce and garnished with refreshing carrots, cucumbers and peanuts are the perfect addictive snack!
    Prep Time5 minutes
    Cook Time15 minutes
    Total Time20 minutes
    Course: Appetizer
    Cuisine: Thai
    Keyword: thai recipes, tofu, tofu recipes
    Servings: 4

    Ingredients

    • 300 g extra firm tofu
    • 4 tbsp corn starch
    • 1 tsp garlic powder
    • 1 tsp salt
    • 1 tsp mushroom seasoning
    • oil for deep frying

    Sauce

    • 3-4 tbsp thai sweet chili sauce
    • 2 tsp vegan fish sauce
    • squeeze lime juice

    Garnish

    • 1/4 cup julienned carrots
    • 1/4 cup julienned cucumber
    • 1 tbsp crushed peanuts
    • 1 tbsp chopped coriander (optional)

    Instructions

    • Slice tofu into squares. Pat dry any excess water.
    • Combine corn starch with seasonings. Coat the tofu in the dry mix.
    • Fry / bake / air fry tofu until lightly golden brown and crispy.
    • Mix together thai sweet chili sauce with vegan fish sauce and lime juice.
    • Pour sauce over tofu squares and garnish with carrots, cucumbers, crushed peanuts and coriander.
  • Japanese Curry Udon with Crispy Tempeh Katsu

    Japanese Curry Udon with Crispy Tempeh Katsu

    This luscious and thick homemade Japanese Curry Udon paired with crispy Tempeh Katsu is addictive and perfect for your next weeknight dinner.

    Growing up in Singapore, I was exposed to many different types of cuisines, including Japanese cuisine. One of the dishes I had frequently in school or when I patronised the famous Monster Curry chain (known for their gigantic portions of food), was the always the Katsu Curry Rice. It usually comes with a portion of rice, Japanese curry with a customisable spice level and a big katsu chicken cutlet. Sometimes it also came with a side of pickled vegetables.

    When I went vegan, I definitely missed the flavours of having Japanese Curry. The difference between Japanese Curry and many Indian curries are that Japanese curries tend to be slightly sweeter because of the addition of apples and sweeteners.

    Today, we’re making Japanese Curry Udon paired with gut-friendly and crispy tempeh katsu. It’s one of my favourite well balanced meals to make as it has protein, vegetables, carbs and so much flavour!

    Ingredients You Need

    • kombu or dried kelp – to add to the broth for more umami
    • aromatics and vegetables – white onion, carrots, potatoes, grated apple
    • seasonings – light soy sauce, mushroom dashi, mirin curry roux cubes, toasted sesame oil
    • optional addition – a square of vegan dark chocolate
    • noodles – fresh or frozen udon noodles
    • tempeh – you can use fresh or frozen tempeh. Feel free to also substitute for tofu or sweet potato or eggplant slices here!
    • wet mix – plain flour, corn starch, salt, black pepper, onion and garlic powder, japanese chili flakes, sparkling water
    • dry mix – panko breadcrumbs
    • garnish – spring onions, toasted white & black sesame seeds

    Allium free substitutions: Omit onions, spring onions, onion and garlic powder. Substitute with a pinch of hing in the curry as well as the tempeh batter.

    Print Recipe

    Japanese Curry Udon with Crispy Tempeh Katsu

    This luscious and thick homemade Japanese Curry Udon paired with crispy Tempeh Katsu is addictive and perfect for your next weeknight dinner.
    Prep Time10 minutes
    Cook Time50 minutes
    Total Time1 hour
    Course: Main Course
    Cuisine: Fusion, Japanese
    Keyword: curry udon, noodles, tempeh, udon
    Servings: 2

    Ingredients

    Japanese Curry

    • 2-3 slices slices kombu or dried kelp
    • 3 cups water
    • 1/2 white onion
    • 1/2 carrot chopped
    • 2 small potatoes chopped
    • 1/2 apple grated
    • 1 tbsp toasted sesame oil
    • 2 tbsp light soy sauce
    • 1/2 tbsp mirin
    • 1 tbsp mushroom dashi
    • 2 cubes curry roux
    • 1 square dark chocolate
    • 2 packs udon noodles

    Tempeh Katsu

    • 4 tbsp plain flour sub with gluten free flour
    • 1 tbsp corn starch
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1-2 tsp japanese chili flakes
    • 1 tsp salt
    • 1/2 tsp black pepper
    • 1/3 cup sparkling water (to form a thick but not runny batter)
    • 1/2 cup breadcrumbs
    • 1/2 cup neutral oil or more for frying

    Garnish

    • 1 stalk spring onions
    • toasted white sesame seeds
    • toasted black sesame seeds

    Instructions

    • Add kombu slices to 3 cups of water and bring to a boil. Simmer for a few minutes.
    • Chop your carrots and potatoes into small cubes. Blend apple into a paste or grate them. Slice onions.
    • Add sesame oil to a pan, onions, potatoes and carrots. Saute for 5-7 minutes.
    • Add back in the kombu stock. Add grated apple, light soy sauce, mirin and bring to a boil.
    • Add curry roux cubes, mushroom seasoning and simmer with the lid closed until the vegetables are cooked. Before serving, add in a piece of dark chocolate and mix well in the heat. At this stage, you can add more water if you don't want a thick curry.
    • Cook udon noodles according to package instructions.
    • Mix together dry ingredients – plain flour, corn starch, salt, black pepper, onion powder , garlic powder and chili flakes.
    • Add 1/3 cup water gradually (add more to get a thick paste, but the batter should not be runny).
    • Coat a thin slice of tempeh in the mixture. Coat it again in breadcrumbs.
    • Deep fry it until golden brown. Drain the excess oil on a tissue. Slice the tempeh into pieces.
    • Serve curry udon over noodles and place tempeh. Garnish with spring onions, toasted sesame seeds and japanese chili flakes. Enjoy!
  • 30-Minute Vegan Pho

    30-Minute Vegan Pho

    This easy one-pot Vietnamese noodle soup consists of an aromatic, umami broth made with spices, mushrooms and fresh herbs!

    Pho is a Vietnamese noodle soup dish that originated in Northern Vietnam, most likely in the early 20th century. Its origins can be traced back to influences from both China and France, which were present in Vietnam during that period. It’s not widely available in many parts of the world, and the taste of the broth is simple yet unmatched!

    Chinese influence: The broth for pho is often compared to the Chinese dish “northern noodle soup” (or “guo kui”), which uses a flavourful, clear beef broth. The use of rice noodles are also present in Chinese noodle dishes.

    French influence: During the French colonial period in Vietnam (from the mid-19th century to 1954), French cooking techniques and ingredients started merging with local Vietnamese food. One possible influence is the French beef stew “pot-au-feu,” – this uses a beef broth with meat and bones. The French introduced the use of simmering bones to create a rich, flavourful broth, which became a key element of pho.

    This version is completely meat free and vegan, while preserving the authentic flavours from fresh whole spices, aromatics and herbs. The umaminess comes from a medley of mushrooms that are cooked and simmered in the broth. The best part? This entire soup can be made in just one pot and in 30 minutes!

    Ingredients You Need

    • aromatics – white onions, ginger, scallions
    • whole spices – star anise, cloves, cinnamon stick, fennel seeds, coriander seeds
    • seasonings – vegan fish sauce (or light soy sauce), rice wine vinegar, sweetener, mushroom seasoning or dashi
    • mushrooms – king oyster, oyster, shitake mushrooms (you can use other varieties as well: shitake has the most umami!)
    • fresh herbs – basil, mint and coriander
    • spice (optional) – fresh red chillies and sriracha
    • protein (optional) – shredded tofu, plant based ‘chicken’, vegan beef (Mine is from Green Rebel)

    Gluten free substitutions: Ensure mushroom dashi and vegan fish sauce are gluten free. If not substitute with gluten free soy sauce or coconut aminos.

    Allium free substitutions: Omit scallions and white onions. Substitute with a few pinches of hing to the broth. Use alliums free sriracha or chili sauce – alternatively you can also use hoisin.

    Print Recipe

    30-minute Vegan Pho

    This easy one-pot Vietnamese noodle soup consists of an aromatic, umami broth made with spices, mushrooms and fresh herbs!
    Prep Time5 minutes
    Cook Time25 minutes
    Total Time30 minutes
    Course: Main Course
    Cuisine: Vietnamese
    Keyword: noodles, soup
    Servings: 2

    Ingredients

    Broth

    • 4 slices 1-inch ginger
    • 2 white onions, halved
    • 2 scallions (white part)
    • 5-6 cups water
    • 1 tbsp mushroom seasoning
    • 1/4 cup vegan fish sauce
    • 1 tbsp rice wine vinegar
    • 1 tbsp sweetener maple syrup / agave
    • 5 star anise
    • 5 cloves
    • 1 cinnamon stick
    • 2 tsp fennel seeds
    • 2 tsp coriander seeds
    • 1 black cardamom (optional)
    • 2 tsp salt adjust accordingly
    • 1/2 cup basil packed
    • 1/2 cup mint leaves packed

    Mushrooms

    • 1 cup mini king oyster mushrooms sliced
    • 1 cup shitake mushrooms sliced
    • 1 cup oyster mushrooms shredded

    Vegan Protein

    • 300 g extra firm tofu or any other plant based substitute

    Toppings

    • 2-3 servings flat pho noodles (rice noodles)
    • chopped coriander
    • chopped mint
    • red chili slices
    • 1/2 cup blanched beansprouts
    • sriracha

    Instructions

    • Char the onion on a medium sized pot until they are lightly browned and fragrant, about 7 minutes. This adds depth to the broth.
    • Add whole spices, ginger, and scallions and let them roast for a few minutes. Pour in the water.
    • Add vegan fish sauce, rice wine vinegar, sweetener, and mushroom seasoning. Mix well.
    • Add basil and mint and bring to a boil. Add your protein at your stage if adding. Boil for 5 minutes and take out the aromatics with a strainer.
    • When you're left with the clear broth, add in your mushrooms and boil them until fully cooked. Strain them out.
    • While boiling the broth, cook your rice noodles according to package instructions.
    • This is optional but you can also fry or roast your mushrooms and protein with some soy sauce towards the end for more flavour.
    • In each serving bowl, place a portion of the cooked noodles. Ladle the hot broth over the noodles.
    • Place the roasted mushrooms, protein and blanched beansprouts (you can blanch the beansprouts in the boiling noodle water – let's be sustainable <3)
    • Serve the pho with these fresh toppings: mint leaves, cilantro, and sliced chilies. Drizzle some sriracha or hoisin sauce for extra flavour if you prefer. Enjoy!

  • Vegan Tantanmen with Charred Tofu

    Vegan Tantanmen with Charred Tofu

    This Vegan Tantanmen features the perfect creamy, silky sesame broth served with spicy charred tofu and broccoli.

    Tantanmen, also known as tantan noodles, originated in China, specifically from the Sichuan province. The dish is believed to have been inspired by the street food sold by vendors carrying a pole (or “tan”) over their shoulders, hence the name “tantan” (担担). Traditionally, it consists of noodles served in a spicy, savoury broth, often featuring ground meat, sesame paste, and a variety of spices.

    The dish was adapted in Japan, where it evolved into incorporating Japanese ingredients — the ramen is often served with a rich sesame-based broth and various toppings. This version is entirely vegan!

    Ingredients You Need

    • extra firm tofu – this is the perfect option to make charred tofu.
    • charred tofu seasoning – garlic, ginger, hot bean paste, vegan oyster sauce and rice wine vinegar
    • ramen – you can use fresh vegan ramen or dried ramen, both options work!
    • tsuyu – sake, mirin, soy sauce, kombu and mushroom seasoning (you can substitute kombu with nori if you cannot access kombu). This makes at least 1 cup of tsuyu – you can use the remaining as a substitute for soy sauce in other recipes.
    • broth – oat milk, starchy noodle water, pickled mustard, mushroom seasoning.
    • sesame paste – this is not the same as tahini! It has a more roasted, earthy and slightly bitter flavour.
    • chili oil – you can use my Homemade Chili Oil recipe!
    • toppings – spring onions, toasted sesame seeds, chili oil (la-yu), charred broccolini

    Gluten free substitutions: Use a gluten free soy sauce. Ensure your mushroom seasoning doesn’t contain any wheat flour and is gluten free. Use unsweetened soy milk instead of oat milk. Omit hot bean paste for the tofu and substitute with more chili oil.

    Alliums free substitution: Omit garlic when making charred tofu and add a pinch of hing (asafoetida). Omit spring onions and substitute with coriander. Use my Homemade Chili Oil recipe which doesn’t contain any alliums!

    Print Recipe

    Vegan Tantanmen with Charred Tofu

    This Vegan Tantanmen features the perfect creamy, silky sesame broth served with spicy charred tofu and broccoli.
    Prep Time45 minutes
    Cook Time15 minutes
    Total Time1 hour
    Course: Main Course
    Cuisine: Chinese, Fusion, Japanese
    Keyword: noodles, tofu recipes
    Servings: 2

    Ingredients

    Tsuyu

    • 1/4 cup sake
    • 1/2 cup mirin
    • 1/2 cup soy sauce
    • 2 sheets kombu or nori
    • 2 tsp mushroom seasoning

    Soup Base

    • 4 tbsp sesame paste
    • 2 tbsp chili oil
    • 1 cup water
    • 1 cup unsweetened oat milk
    • 1 tbsp mushroom seasoning
    • 2 tbsp chopped pickled mustard

    Charred Tofu

    • 150 g extra firm tofu
    • 2 tsp chili oil
    • 1 tsp garlic paste
    • 1 tsp ginger paste
    • 1 tsp rice wine vinegar
    • 1 tbsp hot bean paste
    • 1 tbsp vegan oyster sauce
    • oil for frying

    Toppings

    • 2 ramen cakes
    • 4 stalks broccolini
    • 4 tbsp spring onions
    • 2 tsp toasted sesame seeds
    • chili oil

    Instructions

    • Heat up a pan over medium flame and crumble some tofu onto a pan. Add chili oil and fry until it gets crispy. Saute garlic and ginger on the side.
    • Prepare the tsuyu by combing the ingredients and bringing to a boil. Simmer for 5 minutes and strain out the kombu/nori sheets. You can use the leftover tsuyu for other recipes as a seasoning sauce.
    • Mix together, add hot bean paste, rice wine vinegar, vegan oyster sauce. Saute the tofu until lightly charred (more crisp than golden brown).
    • Cook the ramen noodles according to package instructions. Drain, save the water and set aside.
    • In a small pot, combine the starchy noodle water, oat milk, mushroom seasoning and chopped pickled mustard greens.
    • Add 2 tbsp sesame paste, 1 tbsp chili oil, 2 tbsp tsuyu in a bowl. Mix together. Ladle in scoops of the oat milk broth and mix well.
    • Char some broccoli on a pan with oil and glaze with tsuyu.
    • Divide and place the cooked noodles into bowls.
    • Top with charred tofu, broccolini, spring onions, toasted sesame seeds and chili oil. Enjoy!

  • Kimchi Dumpling Ramen Soup

    Kimchi Dumpling Ramen Soup

    This delicious and comforting dumpling soup is vegan and can be made in under 20-minutes! It’s loaded with kimchi, vegan gyozas and mushrooms!

    Did you know this Kimchi Dumpling Ramen Soup (also known as Kimchi Jjigae with Ramen) is only made in one-pot and is super duper beginner friendly?

    In general, Kimchi stews came about when the kimchi variant made with chili peppers grew popular in the peninsula mid-era. My two favourite type of stews are Soondubu-Jjigae (soft tofu stew) and Vegan Korean Army Stew (Budae-jjigae)!

    This dish is made with frozen dumplings, ramen and mushrooms with a spicy broth that will leave you wanting for more. I make these often for weeknight dinners because they are so simple to make, only needs one pot and can be prepared in under 20-minutes.

    Important Notes

    Traditional kimchi is NOT vegan as it might contain anchovies or fish sauce. Kimchi is commonly made with Korean fish sauce to quicken the fermentation process. Wanting Kimchi has a vegan kimchi – you can check them out here.

    Ingredients You Need

    • vegan gyozas – both homemade or frozen dumplings work!
    • vegan kimchi – a lot of brands do vegan kimchi, just pick out one without any fish sauce or anchovies!
    • aromatics – ginger, garlic, spring onions
    • seasonings – sesame oil, mushroom powder, gochujang (adjust the spice level by varying the amount of gochujang), light soy sauce
    • ramen – instant ramen noodle cakes work for a quick meal
    • toppings – vegan spam, different types of mushrooms, asian greens like bok choy or chye sim

    Gluten free substitutions: You also have to replace gochujang with a gluten-free chili paste. Remember to also replace the soy sauce with gluten free soy sauce, tamari or coconut aminos for a gluten free version of this dish. I really like the ones below by Lee Kum Kee and Kikkoman. For the ramen, use gluten free rice noodles.

    Alliums free substitutions: You also have to replace gochujang with a alliums free chili paste. Use onion and garlic free kimchi. Omit garlic and substitute with a pinch of hing. Omit spring onions and substitute with chopped coriander.

    Print Recipe

    Kimchi Dumpling Ramen Soup

    This delicious and comforting dumpling soup is vegan and can be made in under 20-minutes! It’s loaded with kimchi, vegan gyozas and mushrooms!
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Main Course, Soup
    Cuisine: Fusion, Korean
    Keyword: kimchi, korean recipes, ramen, soup
    Servings: 1

    Ingredients

    • 1/2 cup vegan kimchi
    • 2-3 stalks spring onions
    • 2 slices ginger or 1 tsp minced ginger
    • 2 cloves smashed garlic
    • 1/2 tbsp mushroom seasoning
    • 1/2 tbsp gochujang
    • 1 tbsp light soy sauce
    • 1 tsp sweetener
    • 2 cups water
    • 1 serving ramen noodle cake

    Toppings

    • 3 frozen dumplings
    • 2 bok choy
    • enoki mushrooms
    • shitake mushrooms
    • mini king oyster mushrooms
    • vegan spam

    Garnish

    • toasted sesame seeds

    Instructions

    • Place the claypot over medium heat and add the vegetable oil. Once hot, add the white part of scallions, smashed garlic and sliced ginger. Sauté for about 1-2 minutes until fragrant.
    • Add chopped kimchi and saute for 1-2 minutes. Add light soy sauce, sesame oil, gochujang, sweetener, and chopped green onions.
    • Add water, mushrooms, vegan spam and bring to a simmer and let it cook for about 5-10 minutes to allow the flavors to combine.
    • Add frozen dumplings and let them cook for 2 minutes. Add the ramen noodles to the simmering broth and cook according to package instructions (usually about 3 minutes for instant ramen).
    • Lastly, add greens and let them boil for 1-2 minutes. Serve with chopped green onions and toasted sesame seeds.