Brown Girl Vegan

Author: ramyaramesh3007

  • Jamaican Jerk Vegan Rib Tacos

    Jamaican Jerk Vegan Rib Tacos

    These easy fusion Jamaican jerk rib tacos are bursting with flavours from the sticky roasted jerk ribs, avocado lime crema and a refreshing mango salsa!

    Tacos are especially hard find veganised versions of, so making them at home became a really fun experience for me and my family! It’s surprising as tacos are some of the easiest dishes to veganise (just skip the cheese and substitute the meat with mushrooms or tofu).

    What inspired me to make this dish was having one of the most flavourful vegan rib tacos in London – my life hasn’t been the same since. Naturally, I had to recreate it at home as I’m physically many many MANY miles away from this wonderful delight of a taco.

    Jamaican jerk seasoning is renowned for its spicy, aromatic blend of allspice, scotch bonnet peppers, and a variety of herbs and spices. It’s quite hard to get in Singapore so I’ve tried my best to incorporate most of the ingredients that gives its unique flavour profile – that pairs exceptionally well with tender, slow-cooked ribs.

    Only in this case, these slow cooked ribs are VEGAN and they will be slow baked (or roasted) instead. And when I mean slow, just 30 to 40 minutes – which gives you enough time to prep the rest of the ingredients!

    Vegan ribs with a dry spice rub
    Broiled with a jerk bbq sauce

    If you love tacos, you need to check out my Vegan Birria ‘Beef’ Tacos!

    What Do I Need?

    • plant based protein – I used Juicy Marbles ribs (gifted) but you can use any other protein like tofu or tempeh. Just cube them and you’re good to go!
    • jamaican jerk seasoning – I got this pre-made seasoning that made life a whole lot easier!
    • thyme / fresh thyme – this is one of the key components in the jerk-spiced dishes
    • seasoning – onion powder, garlic powder, cayenne pepper
    • jerk bbq sauce
    • mango salsa – tomatoes, mangoes, cilantro, jalapeños, salt & pepper
    • avocado lime crema – avocado, vegan and dairy free cream cheese, garlic powder, lime juice, chopped cilantro with some stems
    Print Recipe

    Jamaican Jerk Vegan Rib Tacos

    These easy fusion Jamaican jerk rib tacos are bursting with flavours from the sticky roasted jerk ribs, avocado lime crema and a refreshing mango salsa!
    Prep Time30 minutes
    Cook Time1 hour
    Total Time1 hour 30 minutes
    Course: Main Course
    Cuisine: Fusion, Jamaican, Mexican
    Keyword: tacos
    Servings: 8 tacos

    Ingredients

    Jamaican Jerk Ribs

    • 1 pack vegan ribs (sub 450g tofu or any other plant based protein)
    • 2 tbsp jamaican jerk seasoning
    • 1 tsp dried or fresh thyme
    • 2 tsp onion powder
    • 2 tsp garlic powder
    • 1 tsp cayenne pepper
    • 1 tsp allspice
    • 3/4 cup vegan jerk bbq sauce

    Avocado Lime Crema

    • 1 avocado
    • 1/2 cup vegan cream cheese (substitute vegan yogurt)
    • 1 tsp garlic powder
    • squeeze lime juice
    • 1/4 cup cilantro
    • 1 tsp salt

    Salsa

    • 1.5 medium tomatoes
    • 1/2 ripe mango
    • 1 jalapeno
    • 2 tbsp chopped cilantro
    • salt
    • black pepper

    Others

    • 8 corn or wheat tortillas
    • oil for baking

    Instructions

    • Preheat your oven to 200°C.
    • In a bowl, mix together the jerk seasoning, thyme, allspice, cayenne pepper, garlic powder, onion powder, salt, and pepper.
    • Rub this dry marinade onto the vegan ribs and spray some oil. Bake at 200C for 20 minutes, flipping them halfway.
    • After 20 minutes, spread some jerk bbq sauce on side and grill/broil in oven for 10 minutes. Repeat the same on the other side after 10 minutes. The edges should be crispy and caramelised (but not burnt!)
    • Once the ribs are cooked, let them rest for a few minutes before removing the meat from the bones. Shred or chop the meat into bite-sized pieces.
    • Chop tomatoes, mangoes, jalapeno and cilantro. Combine all the ingredients needed for the mango salsa.
    • Blend all the ingredients for the avocado lime crema in a high speed blender until smooth and creamy.
    • Spread some of the leftover jerk bbq sauce on the tortillas and fry them on a pan until lightly smoky and charred. Repeat for both sides and all remaining tortillas.
    • Spread a spoonful of crema in the middle of the taco, followed by the bite-sized rib pieces. Top with mango salsa and serve!
  • Peaches & Cream Smoothie

    Peaches & Cream Smoothie

    Beat the heat with this protein-packed Peaches & Cream Smoothie that’s vegan, gluten free and tastes like dessert!

    As the sun blazes overhead all year long in Singapore, finding ways to stay cool and refreshed is essential. What better way to cool down than with a delicious, creamy smoothie made with peaches and cream?

    Packed with protein, this smoothie also makes for the perfect breakfast! My pro tip: Try adding mushroom powders like lion’s mane mushroom or reishi mushroom powders for an added boost of natural energy.

    What Ingredients Do I Need?

    You would need these ingredients for the perfect peaches & cream smoothie:

    • 2 ripe peaches (peeled, pitted, and sliced) – Fresh peaches are ideal, but you can also use frozen ones if they’re not in season.
    • frozen banana
    • coconut cream
    • superfoods – flax meal + chia seeds + hemp seeds
    • vanilla protein powder
    • pinch of cinnamon
    • oat milk – or any other plant milk!
    Print Recipe

    Peaches & Cream Smoothie

    Beat the heat with a protein-packed Peaches & Cream Smoothie that's vegan, gluten free and tastes like dessert!
    Prep Time5 minutes
    Total Time5 minutes
    Course: Drinks
    Keyword: smoothie, smoothie recipes, summer
    Servings: 1

    Ingredients

    • 1 frozen banana
    • 2 ripe peaches / 1 cup frozen peaches
    • 1/4 cup coconut cream + more for garnish
    • 2 tbsp vanilla protein powder
    • 1 tbsp flax seeds
    • 1 tbsp chia seeds / hemp seeds
    • pinch ground cinnamon
    • 1 cup oat milk gluten free

    Instructions

    • In a blender, combine all the smoothie ingredients. Blend on high until the mixture is smooth and creamy.
    • Line the glass with some coconut cream. Pour the smoothie into a glass and enjoy immediately.

  • Rice Paper Noodles

    Rice Paper Noodles

    These naturally gluten free and vegan rice paper noodles are prepared sichuan style with spices and soy sauce for the perfect refreshing meal!

    Rice paper has been one of the most popularised ingredients across social media for the past two years, all thanks to the viral rice paper dumplings ‘hack’! What’s interesting is that Vietnamese fried spring rolls and summer rolls have existed for the longest time but was never considered viral until someone decided to make rice paper the new wonton skin stuffed with a mixed tofu & veggie filling. The power of social media!

    Since then, there have been many types of rice paper dumpling recipes (I am guilty of making these Spicy Keema Rice Paper Dumplings myself) and many more ways to use rice paper as a quick hack to make your favourite dish.

    My personal favourite was when I saw someone make noodles with rice paper – that was to me, the best of both worlds. Making noodles from scratch is never an option and sometimes (or most of the time), you’re always left with a few sheets of rice paper, whole or broken. Noodles are the perfect way to use them up.

    They are also naturally vegan and gluten free making it perfect for those with food sensitivities and allergies.

    How to Make The Perfect Noodle

    Soak the rice paper in water

    Fill a plate with some water. Take two sheets of rice paper and submerge them fully and take them out immediately.

    Dampen your chopping board and place these rice paper sheets. Give it a few seconds for them to become soft.

    Slice them gently

    Slice them thinly
    Pull apart gently

    Slice them thinly into rectangles but keep them considerably wide so it’s easier to take them off the chopping board and so they don’t break easily. Peel them from the chopping board to take them out gently.

    If you want an even thicker noodle, you can soak 3 rice paper sheets at one go.

    Microwave them!

    With the remaining water used to soak the rice paper sheets, place the sliced rice paper noodles. Microwave them in an oven-safe dish for one minute! Drain the excess water.

    What Do I Need?

    Screenshot

    For the spices, you can use almost anything you’d like – here I used 5-spice, sichuan pepper and gochugaru. I also added some spring onions before pouring the hot sesame oil.

    You can also simply mix in some soy sauce (with or without following the previous step). Mix well and there you have your easy rice paper noodles!

    Allium free substitutions: Instead of spring onions, you can use coriander!

    Print Recipe

    Rice Paper Noodles

    These naturally gluten free and vegan rice paper noodles are prepared sichuan style with spices and soy sauce for the perfect refreshing meal!
    Prep Time5 minutes
    Cook Time5 minutes
    Total Time10 minutes
    Course: Main Course
    Cuisine: Chinese, Fusion
    Keyword: noodles, rice paper
    Servings: 1

    Ingredients

    • 4 sheets rice paper
    • 1/2 tsp 5-spice powder
    • 1/2 tsp sichuan pepper
    • 1 tsp gochugaru or chili flakes
    • 1 tbsp spring onions or coriander
    • 1 tsp toasted sesame seeds
    • 1 tbsp toasted sesame oil
    • 2 tsp light soy sauce

    Garnish

    • 1 tsp chili oil
    • more spring onions or coriander (optional)
    • toasted sesame seeds optional

    Instructions

    • Fill a plate (with 1/2cm – 1cm depth) with water. Soak two sheets of rice paper together until fully submerged and remove immediately.
    • Dampen chopping board with some water. Place the rice paper on the board and give it a few seconds to soften.
    • Gently slice the rice paper thinly with a sharp knife.
    • Repeat this process with another two sheets of rice paper.
    • With a remaining water used to soak the rice paper, add the soaked rice paper noodles and microwave for one minute.
    • Drain the excess water from the noodles. Transfer them to a clean plate.
    • Add dry spices, sesame seeds, spring onions.
    • Pour hot sesame oil over them and let it sizzle.
    • Add a dash of soy sauce and mix well until fully combined.
    • (Optional) Garnish with chili oil, more sesame seeds and spring onions. Enjoy!
  • Vegan KFC Style Fried Chicken Copycat

    Vegan KFC Style Fried Chicken Copycat

    These crispy, addictive KFC style vegan fried ‘chicken’ is made with the signature 11 herbs and spices for the perfect crunch and taste!

    If you grew up eating Kentucky Fried Chicken (KFC) like me, you’re in for a treat! This Vegan KFC-Style Fried Chicken is a mouthwatering, cruelty-free alternative that doesn’t skimp on flavour or texture. When I was young, my family and I used to frequent the KFC outlet just 5 minutes away from our home to savour the crispy fried chicken and bbq cheese melts – it was a tradition.

    Now I’m recreating that tradition with homemade KFC-style Fried Chicken with oyster mushroom clusters for that chicken-y texture – it’s also very much crunchy, delicious and addictive!

    What Do I Need?

    • herbs & spices
      • onion powder
      • garlic powder
      • ground ginger
      • paprika powder
      • chili powder or cayenne
      • dried oregano
      • dried thyme
      • dried basil
      • all spice
      • white pepper
      • black salt
    • oyster mushroom clusters – do NOT break them apart!
    • vegan buttermilk – you just need unsweetened plant milk (soy, cashew, oat) and lime juice for this
    • neutral oil for deep frying
    • sauce for dipping – bbq, sweet chili, tomato ketchup

    Gluten free substitutions: Substitute all purpose flour with a gluten free flour blend or finely ground gluten free oat flour. Use gluten free oat milk or unsweetened soy milk.

    Allium free substitutions: Substitute garlic and onion powder with a pinch of hing.

    Print Recipe

    Vegan KFC Style Fried Chicken Copycat

    These crispy, addictive KFC style vegan fried 'chicken' is made with the signature 11 herbs and spices for the perfect crunch and taste!
    Prep Time10 minutes
    Cook Time20 minutes
    Total Time30 minutes
    Course: Appetizer, Main Course
    Cuisine: American, Fusion
    Keyword: fast food, kfc, mushroom recipes
    Servings: 2

    Ingredients

    • 4 big oyster mushroom clusters (or you can do 9-10 small ones)
    • 1 cup all-purpose flour
    • 2 tsp baking powder
    • 2 tsp black salt (for that eggy flavour)
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1 tsp ground ginger powder
    • 2 tbsp paprika powder
    • 1 tsp cayenne pepper or 2 tsp chili powder
    • 1 tsp dried thyme
    • 1 tsp dried basil
    • 1 tsp dried oregano
    • 1 tsp all spice
    • 1 tsp white pepper
    • neutral oil to fry

    Wet Mixture

    • 1/3 flour mix
    • 2/3 unsweetened oat or soy milk
    • squeeze lemon juice

    Instructions

    • Make your vegan buttermilk by combining milk with squeeze of lime or lemon juice.
    • Combine the flour with baking powder, 11 herbs and spices and whisk until well combined.
    • Combine 1/3 cup flour mix with 2/3 cup vegan buttermilk and whisk until well combined.
    • Heat up some oil for frying. Dunk the oyster mushroom clusters in the wet batter, followed by the dry flour mix. Shake off excess flour.
    • Deep fry cluster by cluster until golden brown and crispy.
    • Drain excess oil with a paper towel gently.
    • Enjoy with your favourite dipping sauce!
  • Vegan Salted Egg Yolk Tofu

    Vegan Salted Egg Yolk Tofu

    This classic Singaporean adapted Chinese dish is salty, creamy and slightly sweet with bursting flavours from curry leaves and chillies – and it’s vegan!

    The sensation that introduced the flavours of salted egg in Singapore was the salted egg yolk bao – countless people were posting the oozing molten custard on socials which is how I got to know the dish. Traditionally, the bao (steamed bun) is filled with molten custard made from butter, condensed milk and salted egg yolk. The flavours are salty, sweet and addictive!

    Sooner or later, the salted egg yolk flavour was infused into almost everything – from crisps to croissants. I remember not leaning into the hype but once I tried a salted egg yolk bao, my life transformed. Not being dramatic here, but something about this savoury creamy sauce was very delicious.

    Once I turned vegan, I couldn’t have it of course but salted egg yolk dupes in restaurants never quite met the mark. In this simple recipe, we will be recreating Singapore’s famous salted egg yolk chicken but with fried tofu. It’s made with simple ingredients but the flavours come together really well. No yolks used here!

    Ingredients You Need

    • extra firm tofu – this replaces the chicken and is a rich source of plant based protein.
    • corn starch – this helps to make the tofu crispy and fun to eat!
    • seasonings – garlic powder, salt, white pepper
    • vegan butter – this gives a buttery flavour and adds to the creaminess
    • garlic – definitely be generous with the garlic! There’s huge flavour that comes from this
    • nutritional yeast – for the cheesiness. This is a staple in vegan cooking so you can use this in many recipes to get your dose of Vitamin B12.
    • curry Leaves – this is a MUST for the aroma
    • red chilli – one or two depending on the spice level you can tolerate
    • coconut cream – for the creaminess (I swear you can’t taste the coconut!)
    • oat milk – to add some texture to the sauce

    Alliums free substitutions: Omit garlic powder and garlic. Instead, add a pinch of hing to the tofu fry batter and the vegan salted egg yolk sauce. Add an extra chili for more flavour.

    Gluten free substitutions: Use a gluten free soy sauce / tamari / coconut aminos instead of soy sauce. Use soy milk or cashew milk instead of oat milk (or gluten free oat milk). Ensure vegan butter is gluten free.

    Print Recipe
    5 from 1 vote

    Vegan Salted Egg Yolk Tofu

    This classic Singaporean adapted Chinese dish is salty, creamy and slightly sweet with bursting flavours from curry leaves and chillies – and it's vegan!
    Prep Time20 minutes
    Cook Time10 minutes
    Total Time30 minutes
    Course: Main Course, Snack
    Cuisine: Chinese, Fusion, Singaporean
    Keyword: tofu, tofu recipes, vegan egg
    Servings: 4

    Ingredients

    • 2 cubes tofu (chunked) 350-400g
    • 1/4 tsp salt
    • 1/4 tsp white pepper
    • 1 tsp garlic powder
    • 3-4 tbsp corn starch
    • neutral oil for frying

    Salted 'Egg Yolk' Sauce

    • 2 tbsp vegan butter or sub with oil
    • 3 cloves garlic minced
    • 2 sprgs curry leaves
    • 1 red chilli add one more if you want it extra spicy!
    • 1 tbsp light soy sauce
    • 1/3 tsp turmeric
    • 3 tbsp nutritional yeast
    • 3 tbsp coconut cream
    • 1/2 cup oat milk
    • black salt to taste

    Instructions

    • Drain your tofu and press out the excess water. Break them apart into small chunks.
    • Combine corn starch with salt, white pepper and garlic powder. Coat the tofu chunks in this mixture.
    • Deep fry in a neutral oil until golden brown or crispy. You can also bake or air fry them – spray some oil first. If baking, bake for about 20 minutes at 200C flipping them halfway. If air frying, place the chunks in the air fryer in a single row. Set your air fryer to 400°F and fry for 10 minutes, flipping the tofu halfway.
    • Chop red chilli into slices. Remove all curry leaves from the stems.
    • To a pan, add vegan butter and let it melt.
    • Add minced garlic and saute for 1-2 minutes until fragrant. Then add chillies and saute for another minute.
    • Add curry leaves – beware of splattering.
    • Once it crisps, add oat milk. Mix well. Add light soy sauce.
    • Mix well over a low flame to get a creamy sauce. Add black salt (kala namak) for a 'eggy' flavour instead of regular salt and turmeric for colour.
    • Finally mix in the nutritional yeast and add the fried tofu back in. Let the tofu cook in the sauce for 2-3 minutes.
    • If you'd like more sauce, add a splash of oat milk to mix well and simmer for a minute.
    • Serve with rice. Enjoy!
  • Spicy Cumin Lamb Knife Sliced Noodles

    Spicy Cumin Lamb Knife Sliced Noodles

    These easy chinese-spiced knife cut noodles topped with fragrant and aromatic vegan cumin lamb has a bold but addictive taste.

    These Spicy Cumin Lamb Noodles are the perfect weeknight dinner or meal prep inspo for a healthy, balanced, high protein vegan meal. This recipe was inspired by cumin lamb and noodles that I’ve tried at Chinese restaurants. Here’s a little historical snippet of how cumin lamb got popularised:

    In China, cumin lamb is particularly popular in the region of Xinjiang, a province in the northwest of the country known for its diverse ethnic population – including the Uighurs, Kazakhs, and Hui Muslims. Hence, the region has a blend of Turkic, Mongolian, and Central Asian flavours, creating an unique flavour profile.

    The use of cumin in lamb dishes is heavily influenced by the Uighur and Kazakh culinary traditions. We also can’t forget the Silk Road Legacy – Xinjiang’s location along the ancient Silk Road facilitated cultural and culinary exchanges between China and Central Asia. This historical trade route introduced many spices, including cumin, to the region, which became integral to their then local cuisine.

    One example of a popular cumin flavoured dish is Xinjiang-style Lamb Skewers (Chuanr) – also known as “chuanr” (串儿), they are seasoned with a blend of cumin, chili powder, and other spices before being grilled over an open flame. The result? Smoky, spicy, and savoury flavours that became immensely popular in street food markets and many restaurants.

    What Do I Need For This Dish?

    • vegan lamb protein – or you can also use extra firm tofu that has been fried for a deeper flavour. I usually use vegan mock mutton that has a flavour similar to lamb or beef. You can find this in the frozen section of asian supermarkets or grocers.
    • aromatics – minced ginger, minced garlic, onion, green onions, dried red chillies, ground cumin, 5-spice powder
    • seasonings & sauces – hot bean paste. shaoxing wine (substitute with rice wine vinegar), light soy dark soy sauce
    • vegetable additions – bell pepper
    • noodles – you can use any noodles but for this dish flat noodles are recommended to coat the flavour. I used knife sliced noodles.
    • dry spices – sichuan pepper, gochugaru (korean red pepper flakes or any chili flakes), five spice, dark soy sauce, black vinegar, vegan oyster sauce

    Alliums free substitutions:

    • Substitute spring onions with coriander.
    • For the cumin lamb, omit garlic and onion. Replace with a pinch of hing.
    • For the spiced noodles, omit garlic powder. Replace with a pinch of hing.

    Gluten free substitutions:

    • Replace all soy sauces with gluten free soy sauce / tamari / coconut aminos.
    • Replace hot bean paste (which usually contains gluten) with a chili paste or chili crisp.
    • Omit vegan oyster sauce (if not gluten free) and substitute with mushroom powder.
    • Use flat rice noodles instead of knife cut noodles.
    Print Recipe

    Spicy Cumin Lamb Knife Sliced Noodles

    These easy chinese-spiced knife cut noodles topped with fragrant and aromatic vegan cumin lamb has a bold but addictive taste.
    Prep Time10 minutes
    Cook Time20 minutes
    Total Time30 minutes
    Course: Main Course
    Cuisine: Chinese, Fusion
    Keyword: noodles
    Servings: 2

    Ingredients

    Spicy Cumin Lamb

    • 1 pack vegan lamb or mock mutton (450g) (sub with 450g fried tofu chunks)
    • 2 tbsp oil of choice
    • 2 tsp minced ginger
    • 2 tsp minced garlic 3 garlic cloves
    • 1/2 white onion
    • 2 spring onions (white parts – save the green parts for garnish)
    • 3 dried red chillies deseeded for less spice
    • 2 tsp ground cumin
    • 1 tsp 5-spice powder
    • 1/2 tsp sichuan pepper
    • 1 tbsp toasted sesame oil
    • 2 tbsp hot bean paste
    • 3 tbsp shao xing wine
    • 1 tbsp light soy sauce
    • 1 tbsp dark soy sauce
    • 1/2 red bell pepper cut into small pieces
    • 1/2 green bell pepper cut into small pieces

    Cumin Spiced Noodles

    • 2 cakes instant ramen / knife cut noodles
    • 1 cup starchy noodle water
    • 2 tbsp gochugaru sub with red pepper flakes or chili flakes
    • 1/2 tsp sichuan pepper
    • 1 tsp 5-spice powder
    • 1 tsp ground cumin
    • 1 tsp garlic powder (optional)
    • green parts of spring onion
    • 3 tbsp toasted sesame oil
    • 1 tbsp black vinegar
    • 1 tbsp dark soy sauce
    • 1 tbsp vegan oyster sauce

    Garnish

    • sliced spring onions
    • chili oil (optional)

    Instructions

    • Defrost your frozen plant based lamb or prepare your tofu by pan frying them in oil for 5-10 minutes until crispy.
    • To a medium sized pan, add 2 tbsp oil. Add in sliced onions and saute for 2-3 minutes.
    • Add minced garlic, ginger, white part of spring onions and saute for a few more minutes.
    • Add your red chillies and dry spices – cumin, 5-spice, sichuan pepper, and toasted sesame oil.
    • Saute them until the spices are fully cooked and don't emit the 'raw' flavour. They should be fragrant.
    • Then add hot bean paste, shao xing wine, light soy sauce, and dark soy sauce. Add a splash of water here if required.
    • Add in your plant based meat, bell peppers and cook them in the sauce for 5 minutes.
    • Meanwhile, boil your noodles according to package instructions. Save the starchy noodle water!
    • To a bowl, add in your spring onions/coriander and dry spices – sichuan pepper, 5-spice, ground cumin, and garlic powder.
    • Heat up some sesame oil and pour over the spices for the sizzle.
    • Now, add black vinegar, dark soy sauce and vegan oyster sauce. Add some of that noodle water for a thick sauce.
    • Add your noodles back in and give it a good toss.
    • Top the noodles with the cumin lamb, spring onions and serve!

  • Vegan Mongolian Tofu

    Vegan Mongolian Tofu

    This sweet & spicy tofu dish is versatile and can be prepared in under 30 minutes for the perfect Chinese fakeaway dinner!

    Mongolian beef is a popular dish found in many Chinese-American restaurants, known for its savoury, slightly sweet, and spicy flavours. Despite its name, this dish has little to do with traditional Mongolian cuisine. Mongolian beef is among the popular meat dishes developed in Taiwan where Mongolian barbecue restaurants first came about.

    The Mongolian barbecue restaurants that emerged during that period were heavily influenced by Japanese teppanyaki establishments, where meats, vegetables, and sauces are stir-fried on a hot griddle. As a result, while Mongolian beef incorporates elements from various Asian cuisines, Mongolia itself does not play a direct role in its creation.

    In this recipe, we will be preparing Mongolian Tofu – a plant based version of this famous fakeaway dish. It’s easy, delicious and super quick to prepare.

    What Do I Need to Make This?

    • extra firm tofu – get fresh or good quality extra firm tofu to make this dish. You can also freeze the tofu overnight and thaw it for about 3 minutes in the microwave before squeezing out all the excess water for a better tofu texture
    • aromatics – garlic, ginger, dried red chillies, spring onions
    • seasonings and sauces – light soy sauce, dark soy sauce, vegetarian oyster sauce
    • sugar – coconut sugar for that caramel-y flavour and taste
    • corn starch slurry – to get a thick sauce that will pair well with rice
    Print Recipe

    Vegan Mongolian Tofu

    This sweet & spicy tofu dish is versatile and can be prepared in under 30 minutes for the perfect Chinese fakeaway dinner!
    Prep Time10 minutes
    Cook Time20 minutes
    Total Time30 minutes
    Course: Main Course
    Cuisine: American, Chinese, Fusion, Taiwanese
    Keyword: tofu, tofu recipes
    Servings: 2

    Ingredients

    • 1 block extra firm tofu (300g)
    • 4 tbsp corn starch
    • olive oil for panfrying
    • 2 tbsp olive oil for sauce
    • 1 tsp minced garlic
    • 1 tsp minced ginger
    • 3-4 dried red chillies deseeded
    • 1 tsp toasted sesame oil
    • 2 tbsp light soy sauce
    • 1 tbsp dark soy sauce
    • 1 tbsp veg oyster sauce
    • 1/2 tbsp coconut sugar
    • 1/3 cup water + 1/2 tbsp corn starch
    • 2 stalks green onions
    • salt
    • black pepper
    • toasted sesame seeds for garnish

    Instructions

    • Break your extra firm tofu apart into chunks.
    • Coat the chunks in corn starch. Pan fry them in olive oil until they are golden and crispy on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.
    • In the same skillet used for the tofu, add sesame oil.
    • Add minced garlic, ginger and saute for a few minutes.
    • Then add dried red chillies and sauces: light soy sauce, dark soy sauce, veg oyster sauce, and coconut sugar.
    • Mix well and add corn starch slurry. Cook the sauce until it thickens. Add in spring onions.
    • Once the sauce has slightly thickened, add the crispy tofu back into the skillet.
    • Stir gently to coat the tofu with the sauce and heat through, about 2-3 minutes.
    • Serve the tofu over rice and garnish with toasted sesame seeds.
  • Vegan Subway Steak & Cheese Sub Copycat

    Vegan Subway Steak & Cheese Sub Copycat

    This plant based steak & cheese sub is a subway copycat inspired by the main flavours of the iconic philly cheesesteak.

    The heart of the Steak and Cheese sub from Subway is, of course, is the steak. Subway uses thinly sliced, seasoned beef that’s cooked to tender perfection. The steak is sautéed with a special blend of seasonings that adds depth and flavour without overwhelming the palate.

    In this vegan version, we will be using plant-based steak pieces by Juicy Marbles (gifted, not sponsored).

    But no steak and cheese sub would be complete without the cheese. Subway uses a generous portion of melted American cheese, which adds a rich, creamy texture. As the cheese melts over the hot steak, it creates a gooey, texture that balances out the steak. We will be using vegan smoked applewood cheese as the substitute here.

    Tailor Your Sub

    One of the joys of ordering from Subway is the ability to personalise your sub to suit your taste and preferences. Here’s how you can make a plant-based Steak and Cheese sub at home:

    • Bread Choices: Choose from a variety of bread options, a vegan hoagie roll or french baguette if you can’t access the former.
    • Fresh Toppings: Add a crunch with fresh vegetables like lettuce, tomatoes, cucumbers, and bell peppers. For extra flavour, you could even add onions, pickles, or jalapeños.
    • Sauces and Condiments: Enhance your sub with a range of sauces and condiments – like mayo, bbq, or chili sauces!
    • Extra Additions: Feeling extra hungry? Add more vegan cheese or a double serving of plant-based steak.
    Print Recipe

    Vegan Subway Steak & Cheese Copycat

    This plant based steak & cheese sub is a subway copycat inspired by the main flavours of the iconic philly cheesesteak.
    Prep Time20 minutes
    Cook Time20 minutes
    Total Time40 minutes
    Course: Main Course
    Cuisine: American, Fusion
    Keyword: fast food, sandwich
    Servings: 2

    Ingredients

    • 2 plant based steak fillets
    • 1 green bell pepper
    • 1 medium white onion
    • 1 baguette or 2 vegan hoagie rolls
    • 4 slices lettuce
    • 6 slices tomato
    • 8 slices cucumber
    • 2 slices vegan cheese (or more for more cheesy)
    • salt
    • black pepper
    • olive oil for sauteing
    • vegan mayo
    • bbq sauce (optional)

    Instructions

    • Cut up your steak into small pieces and pan fry them in salt & black pepper until browned.
    • Slice your bell peppers and onions. Saute the onions in some oil until translucent. Then add green bell peppers and saute them for a few minutes until they are fully cooked.
    • Cut the bread into half and slice them horizontally.
    • Prep veggies of choice: chop lettuce into shreds, slice tomatoes and cucumbers.
    • Spread some sauces of your preferences – like vegan mayo and bbq on one side of the bread.
    • Layer the sandwich with lettuce, tomatoes, cucumbers, green bell pepper-onions mix, and steak bites.
    • Slice vegan cheese diagonally into triangles and add into the sandwich. Blowtorch to melt the cheese or microwave for 30 seconds.
    • Your sub is ready!
  • Indian Rojak

    Indian Rojak

    This unique dish which is a jumble of cut up vegetables, protein served with a spicy peanut dipping sauce is a classic southeast asian hawker food you need to try!

    Rojak also known as “to mix” in Malay has its origins in Java, but can be commonly found in Singapore, Malaysia and Indonesia. Most commonly, it is usually served as a salad composed of a mixture of sliced fruit or vegetables or both served with a spicy peanut dressing. The dressing itself varies across the regions and is often described as tangy and spicy due to the sweet, hot and spicy dressing made from freshly ground chillies, peanuts and palm sugar.

    Before diving into the recipe, let’s dive deep into the differences between this iconic dish that can be found across Southeast Asia.

    Indonesian “Rujak”

    In Indonesia, this dish is called “Rujak” and is consumed particularly by the Javanese – and in Javanese culture, this dish is used in ceremonies such as for pregnant woman. If the rujak tasted sweet, the unborn child is most likely to be a girl and if it tasted spicy, the unborn child might be a boy. How interesting!

    The ingredients that go into the Indonesian version of this dish also varies by quite a bit – the typical fruit rujak consists of assorted cut up tropical fruits like water apple (jambu), pineapple, mangoes, jicama, cucumber and sweet potato. The sweet & spicy sauce is made from gula melaka (palm sugar), tamarind, peanuts, prawn paste, bird’s eye chili, and salt.

    Chinese Rojak

    While the Rujak in Indonesia tends to be more fruit-based, Chinese Rojak has a mix of both – it typically consists of cucumber, pineapple, jícama, beansprots, taupok (tofu puffs) and youtiao (cut up fried Chinese fritters).

    The dressing also differs from its Indonesian counterpart – it has a more dark colour and sticky texture. The dressing is typically made of water, shrimp paste (belacan), sugar, chili and lime juice. Some may also add tamarind or black bean paste. It’s also usually topping with crushed peanuts.

    Indian Rojak

    Indian Rojak can be found in both Malaysia and Singapore. In Malaysia, the rojak usually contains fried dough fritters, tofu, boiled potatoes, prawn fritters, hard boiled eggs, bean sprouts, cuttlefish and cucumber mixed with a sweet thick, spicy peanut sauce.

    In Singapore however, Indian rojak tends to be served a little differently – there’s a wide variety of ingredients displayed on the shelf that you can pick and choose – it usually consists of an assortment of potatoes, hard-boiled eggs, tofu, fritters, sometimes even dyed with different colours. Once you pick you favourite items, they are heated up or double fried in a wok, chopped up, and served with a sweet and spicy sauce on the side for dipping.

    The consistency of the sauce is less thick and more runny with the addition of sago pearls, sometimes depending on the hawker.

    What Do I Need for This Recipe?

    We’ll be making Indian Rojak with easy, accessible ingredients!

    • vegetables – potatoes, cucumbers, beansprouts are a must!
    • protein – tofu, tempeh (you could also add any plant based protein here)
    • fritters – we’ll be making easy sweet potato mushroom fritters from scratch!
    • spicy peanut sauce – sweet potato, dried chilies, tamarind, toasted peanuts, palm sugar (or coconut sugar), soy sauce, vegan fish sauce or vegan belacan (can omit if you don’t have)
    • garnish – fried shallots, green chili, crushed peanuts

    This recipe is also 100% vegan and can be easily made gluten free (just swap the flour in the fritters to a gluten free one – like a gluten free blend or chickpea flour!).

    I worked on this recipe together with Jake (@plantfuture). He used to work as a chef and has the most amazing and authentic Indian recipes as well as other cuisines.

    Print Recipe

    Indian Rojak

    This unique dish which is a jumble of cut up vegetables, protein served with a spicy peanut dipping sauce is a classic southeast asian hawker food you need to try!
    Prep Time15 minutes
    Cook Time45 minutes
    Total Time1 hour
    Course: Salad, Side Dish, Snack
    Cuisine: Malaysian, Singaporean
    Keyword: indian, indian food
    Servings: 4

    Ingredients

    Ingredients

    • 1 block extra firm tofu
    • 1 block tempeh
    • neutral oil for pan frying
    • 1 cup beansprouts blanched
    • 2 medium potatoes boiled
    • 1 large cucumber julienned

    Mushroom Sweet Potato Fritters

    • 1 cup diced shitake mushrooms
    • 1 grated sweet potato
    • 1 cup self-raising flour
    • 1/2 cup sparkling water
    • 1 tsp salt
    • 1/4 tsp pepper

    Spicy Peanut Sauce

    • 4 dried red chillies sub 3 tbsp chili paste
    • 2 shallots
    • 3-4 garlic cloves
    • 1 medium sweet potato boiled
    • 2 tbsp tamarind paste + 1 cup water
    • 1 tbsp palm sugar
    • 4 tbsp ground peanuts (about 1/2 cup whole peanuts)
    • salt
    • splash soy sauce

    Garnish

    • sliced green chillies
    • crushed roasted peanuts
    • crispy shallots

    Instructions

    • Soak 2tbsp tamarind paste with 1 cup hot water. Take out the seeds.
    • Soak red chillies in hot water until soft.
    • Prepare your spicy peanut sauce. Combine cooked sweet potato, shallots, garlic, chillies, and a splash of leftover water. Blend until smooth.
    • Heat up oil in a pan and add the paste to fry off the aromatics.
    • Add 4 tbsp tamarind water (or 2 tbsp store bought tamarind paste), palm sugar, and continue mixing. Add a splash of water if the paste is too thick.
    • Toast peanuts and blend them until powdered. Add ground peanuts to the mixture. Mix until well combined.
    • Add soy sauce and salt to season. Keep the sauce aside.
    • Slice tofu and tempeh into sizeable cubes and deep fry them in oil until crispy. You can also bake or airfry them for 20 minutes at 190C for a healthier option.
    • For the sweet potato mushroom fritters, grate a whole sweet potato and chop up mushrooms finely.
    • Add them to a bowl, along with self-raising flour, sparkling water, salt and black pepper. Batter should be thick enough to scoop and pan fry.
    • Pan fry in oil for a few minutes on both sides until golden brown and crispy. Chop them into pieces.
    • Then assemble: serve the peanut sauce in a bowl and place a portion of fritters, tofu, tempeh, boiled and diced potatoes, blanched beansprouts, and julienned cucumbers.
    • Garnish with crushed peanuts and fried shallots.
    • You can dip the ingredients individual into the sauce or toss them with the sauce and mix the ingredients together. Enjoy!

  • 5-min Spicy Peanut Butter Miso Nooodles

    5-min Spicy Peanut Butter Miso Nooodles

    Your new favourite quick plant based 5-minute noodle dish is creamy, spicy, savoury and most importantly, zero waste!

    When my Chili Peanut Noodle recipe went viral on Instagram, I was shocked! Not because it didn’t taste good but more so because it was a really simple dish that uses mostly pantry staples. It made me realise that we are always finding ways to simplify what we eat because firstly:

    1. We are always pressed for time.

    Where it’s going to work everyday or managing your workload with family commitments or simply because we fall prey to the hustle culture that we tend to ignore what our body needs to function and give us an optimal amount of energy.

    2. More ingredients = more expensive!

    Okay, I’m definitely someone who spends on groceries because well…I do lots of recipe testing! But if a meal can be made with staple ingredients and I don’t have to go out of the way to get an important ingredients that the dish just won’t taste good without, I’m happy.

    For this recipe, feel free to add on any vegetables or protein for a more balanced meal and for it to be extra filling. I find that having plain ramen noodles in your pantry really helps when you find yourself too tired to cook. I also make sure the ramen noodles don’t contain any preservatives and are made with wheat flour, water, salt only.

    3. We want to be zero waste and sustainable, with low effort

    I love zero waste recipes but many of them require more effort than the actual recipe (but if you have time, you should definitely invest that time!). However, there are lots of them that actually require minimal effort – like this mind blowing peanut butter sauce hack I saw on socials.

    How is this recipe “zero waste”?

    • I use a lot of peanut butter in my smoothies so I’m always left with peanut butter scraps at the end of the jar which I refused to put my hand in and dig out – it’s just not worth it. Instead of that, try add some hot water into the jar and your favourite spices + seasonings to make an amazing luscious peanut butter sauce in no time
    • I used the starchy noodle water that we boil the noodles in to 1) blanch my greens & veggies 2) add to my peanut sauce. It actually gets used up!
    • It’s also a fun way to use up condiments that are almost finishing – like my chili oil in this recipe. Or you could simply just use what you have at home without buying any new ingredients
      • That also means your pantry has to be stocked – mine always has soy sauce, chili oil, miso and gochujang. But in the worst case your pantry is empty (like how many of you have mentioned in the comments section) – you can always mix in the seasoning packet that comes with the ramen!

    Pantry Staples You Need

    This recipe is really pantry friendly. If you cook Asian recipes often, you must have these ingredients already. Here are some staples I use for many dishes:

    • Soy Sauce
    • Vegetarian Mushroom Sauce (Substitute for Oyster Sauce)
    • Miso Paste
    • Rice Wine Vinegar / Mirin / White Vinegar
    • Toasted Sesame Oil
    • Toasted Sesame Seeds
    • Spring Onions
    • Chili Oil
    Print Recipe

    5-min Spicy Peanut Butter Miso Noodles

    Your new favourite quick plant based 5-minute noodle dish is creamy, spicy, savoury and most importantly, zero waste!
    Prep Time3 minutes
    Cook Time2 minutes
    Total Time5 minutes
    Course: Main Course
    Cuisine: Fusion
    Keyword: noodles, ramen, tofu, zero waste
    Servings: 1

    Ingredients

    Spicy Peanut Sauce

    • 1 bottle empty peanut butter with scraps of peanut butter in it
    • 1 tbsp sesame oil
    • 1/2 tbsp light soy sauce
    • 1 tsp miso paste
    • 1 tsp chili oil / crisp
    • 1 tsp sweetener (kecap manis / coconut sugar / agave / maple syrup)
    • 2 tbsp coconut cream
    • 1 small lime juiced
    • 3 tbsp noodle water

    Ingredients

    • 1 block instant ramen
    • greens of choice
    • pre-seasoned tofu
    • crushed peanuts
    • chili oil
    • coriander

    Instructions

    • Boil your instant ramen noodles accordingly package instructions. Drain and SAVE the noodle water.
    • To an empty peanut jar, add all the ingredients and mix well until fully combined.
    • Combine the noodles with the sauce and mix evenly.
    • Blanch or cook your vegetables in the remaining noodle water.
    • Cut up some prepped or pre-seasoned tofu.
    • Serve noodles with greens, tofu and garnish with chili oil, crushed peanuts & chopped coriander.