Brown Girl Vegan

Author: ramyaramesh3007

  • Thai Basil Noodles

    Thai Basil Noodles

    This dish is a fun twist of pad kra pow (thai basil mince) – spicy aromatic noodles paired with shimeji mushrooms & fried tofu for an easy stir fry dish!

    These pad kra pow inspired Thai Basil Noodles are the perfect fusion between springy ramen noodles and a spicy pad kra pow sauce – made even better with shimeji mushrooms and fried tofu. This is not to be confused with Pad Kee Mao (also known as Thai Drunken Noodles).

    This noodle recipe has bold flavours from the sauce and fragrant basil that ties it all together. The best part is that you can whip this up in less than 30 minutes, making it the perfect easy weeknight meal.

    Tips to Make the Perfect Noodles

    Tips for Perfect Thai Basil Noodles

    • Spiciness: Adjust the number of chilies based on your preference for heat. I’ve used regular red chillies here but you can use Thai bird’s eye chilies as well – they are very spicy however , so use cautiously.
    • Noodles: You can use any noodles for this dish actually but I’ve used air dried ramen noodles that cooks quickly in 3 to 5 minutes.
    • Basil: Thai basil has an unique flavour that provides an unique aroma. You can substitute this for regular sweet basil.
    • Protein & Vegetables: This dish is versatile and can be made with various proteins like tofu, tempeh or any plant-based meat substitutes. I added some shimeji mushrooms in there for more texture as well.

    Ingredients You Need

    • noodles – you can use any type of noodles here. I used air dried ramen for a healthier option.
    • extra firm tofu – pan fry it in olive oil until crispy.
    • aromatics – red chillies, scallions
    • mushrooms – any type of mushrooms work in this recipe, I used shimeji!
    • sauces – light and dark soy sauce, vegan oyster sauce, vegan fish sauce, rice wine vinegar
    • sweetener – coconut sugar or maple syrup
    • thai basil – substitute with sweet basil
    • splash of pasta water – always save the pasta water!!

    Allium free substitutions: omit scallions and substitute with chopped coriander or cilantro.

    Gluten free substitutes: substitute light and dark soy sauces with gluten free versions. Check if vegan oyster sauce and fish sauce are gluten free – if not replace with soy sauce and liquid smoke respectively.

    Print Recipe

    Thai Basil Noodles

    This dish is a fun twist of pad kra pow (thai basil mince) – spicy aromatic noodles paired with shimeji mushrooms & fried tofu for an easy stir fry dish!
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Main Course
    Cuisine: Fusion, Thai
    Keyword: noodles, thai basil, thai recipes
    Servings: 2

    Ingredients

    • 2 noodle cakes
    • 100-150 g extra firm tofu
    • 1 tbsp olive oil or chili oil
    • 1-2 red chillies
    • 2 stalks scallions
    • 1 cup shimeji mushrooms
    • 1 tbsp light soy sauce
    • 2 tbsp dark soy sauce
    • 1 tbsp vegetarian oyster sauce
    • 2 tsp vegan fish sauce
    • 1 tsp rice wine vinegar
    • 1 tsp coconut sugar
    • 1 cup basil leaves packed
    • splash of pasta water

    Instructions

    • Dice tofu into cubes and pan fry until crispy.
    • Cook the noodles according to the package instructions. Drain and set aside.
    • In a small bowl, mix together the soy sauce, vegan oyster sauce, dark soy sauce, vegan fish sauce, rice wine vinegar and coconut sugar. Set aside.
    • Heat the olive oil in a large pan or wok over medium-high heat.
    • Add shimeji mushrooms and stir fry until it has released water and cooked down. Add white part of scallions and sliced chilies. Stir-fry for about 30 seconds until fragrant.
    • You can also add some chili oil at this step. Add back in fried tofu cubes Stir-fry for 1-2 minutes.
    • Add back in the noodles and sauce. Give it a good toss until fully combined. Add noodle water if it's too dry.
    • Lastly, add in thai basil leaves and mix until fully cooked. Serve hot, immediately.

  • Vegan Double Cheeseburger

    Vegan Double Cheeseburger

    This classic vegan cheeseburger is made with a homemade, high protein & healthy beef patty with burger buns, vegan cheese, pickles, ketchup and mustard.

    The vegan cheeseburger is a copycat recipe of Burger King’s “Impossible Whooper” except this is much more delicious and is made with a healthy, high protein homemade vegan beef patty.

    If you’re on this page, this is also your sign to not buy from Burger King or Mcdonald’s as we can easily make this vegan classic cheeseburger that tastes like the actual thing, at home! No one is harmed in the process.

    This is a easy weeknight recipe if you’re craving fast food or a takeout, because it’s freezer friendly and comes together in less than 20 minutes once the patties are prepared!

    Ingredients You Need

    • vegan beef substitute – I used a homemade beef patty using textured vegetable protein, oat flour, flax meal, nutritional yeast and seasonings. A ready made plant-based substitute would be Beyond Meat or Impossible
    • vegan cheese
    • veggies – pickles
    • sauce – ketchup and mustard

    Gluten free substitutions: Make sure to use gluten free oat flour and substitute soy sauce and worchestershire sauce for gluten free versions.

    Print Recipe

    Vegan Double Cheeseburger

    This classic vegan cheeseburger is made with a homemade, high protein & healthy beef patty with burger buns, vegan cheese, pickles, ketchup and mustard.
    Prep Time30 minutes
    Cook Time30 minutes
    Total Time1 hour
    Course: Main Course
    Cuisine: American
    Keyword: burger king, burgers, fast food, mcdonalds
    Servings: 3

    Ingredients

    Vegan Beef Patty

    • 2 cups textured vegetable protein (TVP)
    • 1 cup vegetable broth or 1 veg stock cube + 1 cup water
    • 1/2 cup oat flour gluten free
    • 2 tbsp flax meal
    • 2 tbsp nutritional yeast
    • 1 white onion or pink onion
    • 3 cloves garlic
    • 1 tbsp worchestershire sauce
    • 1 tbsp dark soy sauce
    • 2 tbsp ketchup or 1 tbsp tomato paste
    • 1 tsp ground cumin
    • 2 tsp smoked paprika or chili flakes
    • 3 tsp dried mixed herbs
    • 1.5 tbsp corn starch
    • 1/2 tsp liquid smoke
    • 1 tsp salt if needed
    • olive oil for frying

    Burgers

    • 3 burger buns with sesame seeds
    • 3 slices vegan cheese
    • 2 dill pickles
    • ketchup
    • mustard
    • vegan butter (optional)

    Instructions

    • Soak TVP in vegetable broth for 10 minutes until water is fully absorbed.
    • Add dry ingredients – oat flour, flax meal, nutritional yeast, corn starch.
    • Dice onions and saute them until translucent. Add minced garlic cloves and saute for a few minutes.
    • Then add sauces, liquid smoke, ketchup, cumin, chili flakes and saute for 2 minutes. Add dried herbs and mix.
    • Add this mixture to the TVP mixture and give it a good mix. Add salt to the mixture if necessary.
    • Shape them into balls and press them down to form a patty. Place them on a grease paper.
    • You can pan fry them right away or freeze them overnight – up to a week.
    • Add a dash of olive oil to a pan and let it heat up. Place the patties and pan fry them for about 3-4 minutes on both sides until brown and slightly charred.
    • Add a slice of cheese on the patties, sprinkle some water and close the lid to melt the cheese.
    • Assemble the burger: slice burger buns into half, place 2 patties with vegan cheese, sliced pickles and a drizzle of ketchup and mustard.
  • Sizzling Claypot Tofu

    Sizzling Claypot Tofu

    This sizzling tofu dish is packed with vegetables, fried silken tofu and a versatile umami sauce for the perfect meal.

    Claypot tofu is a popular Chinese dish that features this fried soft tofu and a medley of vegetables and sometimes meat or seafood, cooked in an ultra umami & flavourful sauce. When it’s cooked and served in a claypot, the flavours are enhanced because the claypot retains the heat for a longer time.

    Ingredients You Need

    • tubes of silken tofu – you can use regular fried extra firm tofu here as well!
    • aromatics – ginger, garlic, red chillies, spring onions (omit garlic and spring onions for alliums free – substitute with cilantro)
    • vegetables – any type of mushrooms, carrots and peas (you can use frozen veg here too!)
    • seasoning – light soy sauce, vegan oyster sauce, shaoxing wine, white pepper

    How to Care For Your Claypot

    • Seasoning: New claypots often need to be seasoned to prevent cracking and to enhance their non-stick properties.
    • Gradual Heating: Always start with low heat and gradually increase to prevent thermal shock and cracking.
    • Cleaning: Avoid using harsh detergents – instead, use warm water and a soft brush to clean.

    How to Season Your New Claypot

    1. Inspection and Cleaning
      • Rinse the new claypot and lid thoroughly with warm water to remove any dust or debris from the manufacturing process. Do not use soap, as claypots can absorb the soap and affect the flavour of your food later.
    2. Soak the Claypot
      • Fill a large pot or sink with enough water to submerge the claypot and its lid completely.
      • Submerge the claypot and lid in water and let them soak for about 24 hours. This step helps to saturate the clay and reduce the risk of cracking when you first use it for cooking.
    3. Preparing the Starchy Liquid
      • After soaking, drain the claypot and prepare a starchy liquid. You can use rice water (the milky water left after rinsing rice) or a mixture of water with a few tablespoons of cornstarch or rice flour.
    4. Boil the Starchy Liquid in the Claypot
      • Fill the claypot about three-quarters full with the starchy liquid.
      • Place the claypot on the stove. Start with low heat and gradually increase to medium. This gradual heating helps prevent thermal shock, which can crack the pot.
      • Let the liquid come to a gentle boil and simmer for about 30 minutes. The starch will help seal the porous surface of the claypot.
    5. Cooling Down
      • After boiling, turn off the heat and let the claypot cool down naturally to room temperature. Do not pour cold water into the hot claypot or place it in a cold area, as the sudden temperature change can cause cracking.
    6. Oiling the Claypot
      • Once the claypot is completely cool and dry, lightly coat the inside with a thin layer of cooking oil. This further helps to seal the pores and protect the pot.
      • Allow the oil to soak into the pot for a few hours or overnight.
    7. Final Rinse
      • Before using the claypot for cooking, give it a final rinse with warm water (no soap) and dry it thoroughly.
    Print Recipe

    Sizzling Claypot Tofu

    This sizzling tofu dish is packed with vegetables, fried silken tofu, vegan pork mince and a versatile umami sauce for the perfect meal.
    Prep Time30 minutes
    Cook Time30 minutes
    Total Time1 hour
    Course: Main Course
    Cuisine: Asian, Fusion, Singaporean
    Keyword: tofu, tofu recipes
    Servings: 2

    Ingredients

    • 2 tubes silken tofu
    • 1 pack vegan pork mince
    • 2 tbsp sesame oil
    • 1/2 cup chopped carrots
    • 1 cup chopped mushrooms (any kind)
    • 1/4 cup green peas
    • 1/2 tbsp grated ginger
    • 1 big red chili
    • 2 cloves garlic, minced (optional)
    • 1/2 cup water

    Umami Magic

    • 2 tbsp vegan oyster sauce
    • 1 tsp kecap manis (sub 1 tsp sweetener)
    • 1 tbsp light soy sauce
    • 1 tbsp shaoxing wine
    • 1/4 tsp white pepper
    • 1/2 cup water
    • 1/2 tbsp corn starch + 1/4 cup water

    Garnish

    • spring onions or cilantro
    • slices red chillies

    Instructions

    • Chop carrots and mushrooms finely.
    • Heat up neutral oil. Slice silken tofu into circular discs and pat excess water dry.
    • You can coat the silken tofu pieces in corn starch and fry until crispy. If not, you can add them directly to the oil covering the lid after dropping them in. These take longer to fry due to the higher water content.
    • In a small bowl, mix together the soy sauce, vegan oyster sauce, Shaoxing wine, sweetener, and white pepper. Set aside.
    • Heat 2 tablespoons of sesame oil in a claypot over medium heat.
    • Add the minced garlic and ginger, and sauté until fragrant. Add chopped red chillies and saute until cooked.
    • Add vegan pork mince and saute them until fully cooked (crumbling them in the process).
    • Add carrots and mushrooms, and stir-fry for about 3 to 4 minutes until the vegetables start to soften.
    • Add water, sauce, mix well and bring to a boil.
    • Add the corn starch slurry and peas. Combine and simmer for another 2 minutes.
    • Add the fried tofu cubes to the pot and gently stir to coat them with the sauce.
    • Let the mixture simmer for about 5 minutes to allow the flavours to meld.
    • Garnish with fresh cilantro or spring onions and sliced red chillies.
    • Serve the claypot tofu hot with steamed rice.

  • Spicy Miso Pasta with 5-Spice Tofu Crumble

    Spicy Miso Pasta with 5-Spice Tofu Crumble

    This asian-fusion creamy, umami and spicy pasta dish is the perfect easy meal, topped with an easy 5-spice crispy tofu crumble.

    This spicy miso linguine is a delectable fusion dish that brings together the flavours of umami from the miso paste with the comfort of Italian pasta and an added kick with sambal. It pairs perfectly with a roasted 5-spice tofu crumble for that perfect bite.

    What’s more is that this pasta dish contains 23 grams of protein as we’ll be using two types of tofu in the recipe: extra firm tofu for the crumble and silken tofu for the miso sauce.

    This is one of my go-to favourite recipes to make as it’s packed with flavour and can be put together in 30 minutes with an easy pasta sauce made in a blender.

    Ingredients You Need

    • tofu – we need both extra firm and soft silken tofu varieties for this dish. Just a block of each would do!
    • spicy condiments – chili oil and sambal chili paste add a lot of flavour to this dish!
    • aromatics – scallions and garlic powder (substitute with coriander and hing for alliums-free version)
    • condiments – light soy sauce, dark soy sauce, rice wine vinegar
    • seasoning – mushroom seasoning or vegan stock powder, 5-spice, salt
    • vegetables – shimeji mushrooms

    This recipe is gluten free if you substitute soy sauces with gluten free options and if you ensure the seasonings and stock powder is free of what and gluten free as well.

    Use a gluten free pasta like a brown rice version for similar taste and texture!

    Print Recipe
    5 from 1 vote

    Spicy Miso Pasta with 5-Spice Tofu Crumble

    This asian-fusion creamy, umami and spicy pasta dish is the perfect easy meal, topped with an easy 5-spice crispy tofu crumble.
    Prep Time20 minutes
    Cook Time10 minutes
    Total Time30 minutes
    Course: Main Course
    Cuisine: Asian, Fusion
    Keyword: pasta recipes, tofu, tofu recipes
    Servings: 2

    Ingredients

    5-spice Tofu Crumble

    • 200g extra firm tofu
    • 1/2 tbsp chili flavoured oil sub chili oil / sesame oil
    • pinch hing sub 1 tsp garlic powder
    • 1/2 tsp 5-spice powder
    • 1/2 tbsp light soy sauce
    • 1 tsp dark soy sauce
    • 1 tsp rice wine vinegar
    • 1 tsp sambal or chili paste
    • more olive oil to get it crispy

    Spicy Miso Pasta

    • 150 g silken tofu
    • 1 tbsp miso paste
    • 1-2 tsp sambal or chili paste
    • 1 tsp rice wine vinegar
    • 1 tsp mushroom seasoning
    • 1/2 tsp salt
    • 1/2 cup pasta water to blend
    • 2 servings pasta about 100g dry pasta
    • 1 cup shimeji mushrooms
    • 2 stalks scallions

    Instructions

    • Drain excess water from your tofu and crumble it. Add chili oil to a pan and add the crumbled tofu.
    • Add all your sauces and seasoning and pan fry until crispy. Add more oil if needed.
    • Boil pasta according to package instructions. I used linguine!
    • To a blender, add silken tofu, miso pasta, sambal, rice wine vinegar, mushroom seasoning, pasta water and blend until smooth.
    • To a pan, add shimeji mushrooms and saute until cooked. Chop up and add the white part of scallions.
    • Add in your pasta, sauce and more pasta water if required. Cook for a few minutes.
    • Serve creamy pasta with 5-spice tofu crumble and chopped spring onions. Enjoy!
  • Tofu Manchurian

    Tofu Manchurian

    These saucey, spicy and slight sweet fried cubes of tofu are the perfect Indo-Chinese fusion inspired dish.

    This Tofu Manchurian is saucey and chewy with the right amount of sweetness and spice. The fried tofu cubes are tossed in a sticky sauce and served with scallions. You can serve this with rice or noodles.

    Indo-Chinese cuisine combines the culinary traditions of India and China – making it the perfect fusion of bold, spicy and tangy flavours.

    Common Ingredients: Ingredients commonly used in Indo-Chinese cuisine include soy sauce, vinegar, ginger, garlic, green chilies, and a variety of Indian spices such as cumin, coriander, and garam masala.

    Vegetarian Focused: Many Indo-Chinese dishes are vegetarian, reflecting the dietary preferences of many Indians – like Hakka Noodles, Gobi Manchurian, Schezwan Fried Rice, Hot & Sour Soup & Dumplings like Momos.

    Ingredients You Need

    • extra firm tofu – you definitely need extra firm tofu for this recipe for the best texture.
    • red bell peppers – adds the perfect sweetness and crunch to the dish.
    • aromatics – ginger and scallions (coriander to keep the recipe alliums free)
    • sauces – soy sauces, sriracha, rice wine vinegar (omit dark soy sauce and use light soy sauce for gluten free option)
    • spices – turmeric, chili powder, white pepper, red pepper flakes, hing
    • flour – use chickpea flour for a gluten free option
    Print Recipe

    Tofu Manchurian

    These saucey, spicy and slight sweet fried cubes of tofu are the perfect Indo-Chinese fusion inspired dish.
    Prep Time20 minutes
    Cook Time20 minutes
    Total Time40 minutes
    Course: Appetizer, Main Course
    Cuisine: Chinese, Fusion, Indian
    Keyword: tofu, tofu recipes
    Servings: 4

    Ingredients

    Tofu Batter

    • 1/4 cup all-purpose flour or chickpea flour
    • 1 tbsp corn starch
    • 1 tbsp rice flour
    • 1 tsp chili powder
    • 1/4 tsp turmeric
    • 1/2 tsp salt
    • 1/4 tsp black pepper
    • pinch hing
    • 1/4 cup oat milk (or more to get the mixture thick, and not runny)
    • oil for frying

    Tofu Manchurian

    • 200 g extra firm tofu
    • 1/2 red bell pepper
    • 1/2 green bell pepper
    • 2 tbsp olive oil
    • 1/2 tbsp ginger paste
    • 2-3 stalks scallions
    • 2 tbsp light soy sauce
    • 1 tbsp rice wine vinegar
    • 2 tbsp sriracha
    • 1 tsp sweetener
    • 1/2 tsp white pepper powder
    • 1-2 tsp chili flakes or 1 red chili chopped finely
    • 1 tsp dark soy sauce
    • salt to taste
    • 2 tsp corn starch (+1/4 cup water)

    Instructions

    • Drain any excess water from the tofu by pressing it. Break them up into small chunks.
    • Cut red bell peppers into squares.
    • Add all the ingredients for the batter into a bowl and mix them. Add 1/4 cup of water to get a smooth and thick paste. Add more if required.
    • Add the tofu chunks into the mixture and coat evenly. You can coat them one by one too.
    • Heat up some oil to fry. Fry until golden and crispy and drain the excess oil with a paper towel.
    • In a wok or large pan, heat 2 tablespoons of oil over medium-high heat.
    • Add the minced ginger, chillies (if using) and white part of scallions. Sauté for a minute until fragrant.
    • Add the soy sauce, vinegar, sriracha, sweetener, and salt (if needed). Mix well. Add chili flakes and dark soy sauce.
    • If using bell peppers, add them now and sauté for another 2-3 minutes.
    • Add the cornstarch slurry to the sauce, stirring continuously until it thickens.
    • Add the fried tofu cubes to the sauce and gently toss to coat them evenly.
    • Garnish with chopped spring onions.
  • Air Fried Samosas

    Air Fried Samosas

    Make these easy samosas in an air fryer – crunchy filo pockets of spicy potato goodness paired with a mint-coriander chutney.

    Samosas are deliciously and very much universally loved by everyone – these buttery, crispy South Asian pastries stuffed with a spicy potato vegetable filling cannot go wrong.

    However, it can be a challenge to make them at home so Verna and I have come up with a quick and easy version you can make in an AIR FRYER! It’s so simple, crunchy and very delicious.

    This recipe is no where near the traditional version but it’s a quicker version while also being equally delicious with a different texture – these samosas are made with filo pastry that makes the outer layer crispy, flaky and super duper crunchy!

    Ingredients You Need

    • filo pastry – these work easily and are great to make these triangle shaped samosas. Alternatively, you could also use frozen parathas.
    • potatoes – you can use any type of potatoes for this recipe.
    • whole spices – cumin, fennel seeds
    • aromatics – shallot, ginger, green chili
    • herbs – coriander, mint
    • ground spices – garam masala, chili powder, ground cumin, turmeric, pinch of hing
    • for an extra tang – lemon juice

    You can find the full step-by-step recipe here.

    Print Recipe

    Air Fried Samosas

    Make these easy samosas in an air fryer – crunchy filo pockets of spicy potato goodness paired with a mint-coriander chutney.
    Prep Time30 minutes
    Cook Time30 minutes
    Total Time1 hour
    Course: Appetizer
    Cuisine: Fusion, Indian
    Keyword: indian food, indian recipes, snack
    Servings: 16 samosas

    Ingredients

    • 1 pack filo pastry
    • 2 tbsp neutral oil
    • 3-4 medium potatoes
    • 1 tsp cumin seeds
    • 1 tsp fennel seeds
    • 1 tsp grated ginger
    • 1 large shallot finely chopped
    • 1 green chili finely chopped
    • 1/2 cup frozen green peas
    • 1 tbsp lemon juice
    • coriander finely chopped
    • 2 tsp garam masala
    • 1 tsp chili powder
    • 1 tsp ground cumin
    • 1/2 tsp turmeric
    • Pinch hing

    Mint-Coriander Chutney

    • 1 cup mint leaves
    • 1/2 cup coriander leaves
    • 1 tsp minced ginger
    • 1 green chili
    • 1/2 tsp ground cumin
    • 1 garlic clove
    • squeeze lemon
    • 1 tsp salt

    Instructions

    • Wash and peel potatoes. Dice them and microwave on high for 6 minutes in 2 minute intervals. Cover the lid while microwaving.
    • Alternatively you can boil them in water for about 10-12 minutes.
    • Heat 2 tablespoons of oil in a pan over medium heat.
    • Add cumin and fennel seeds. Add chopped shallots and saute for a few minutes.
    • Add grated ginger, green chili and coriander. Saute for a few minutes.
    • Add turmeric, red chili powder, cumin powder, and garam masala. Mix well.
    • Add back the microwaved potatoes and stir them well – mashing them along the way. Add some water to cook the potatoes further if they are not fully cooked.
    • Finally, toss in green peas, and salt. Mix thoroughly and cook for a few minutes. Let the filling cool.
    • Fold the pastry sheet inward and ensure the width is around 3-4 inches. Slice them horizontally accordingly.
    • Fold the pastry into triangles (as demonstrated in the video above). Tuck in the ends or seal them with a 1:2 ratio of corn starch-water mixture.
    • Brush them generously with oil and place into the airfryer basket in a single layer. Do not overcrowd.
    • Air fry for 10-12 minutes at 180C, turning them halfway through, until they are golden brown and crispy.
    • To make the chutney, simple blend the ingredients in a food processor until you get a smooth paste.
    • Serve the air-fried samosas hot with mint chutney.

  • Vegan Filet-O-Fish Copycat

    Vegan Filet-O-Fish Copycat

    This homemade McDonalds filet-o-fish patty is sandwiched between burger buns, American cheese and the signature tartare sauce for the ultimate comfort meal.

    Filet-O-Fish is one of those meals that is often overlooked as it’s not the most popular – but as an avid ex lover of fish, this burger was always one of my go-to meals. When the simple crispy fish fillet is paired with

    This Vegan Filet-O-Fish is a beloved fast-food classic known for its crispy fish fillet, tangy tartar sauce, and soft buns. This version is also made with fresher ingredients, is vegan and gluten free. Get ready to satisfy your cravings with this delicious vegan burger!

    Ingredients You Need

    • hearts of palm – for that flaky, fishy flavour
    • extra firm tofu – for protein and texture!
    • gluten free oat flour – to the bind the patty and also gluten free
    • nori and miso paste – to add umami and fishy flavouring
    • nutritional yeast – to add flavour to the patty
    • capers + capers brine – for that tanginess
    • dry breading mix – oat flour (or regular all purpose flour), seasonings
    • wet breading mix – oat flour (or regular all purpose flour), apple cider vinegar, dijon mustard, plant milk
    • breadcrumbs – ground cornflakes (or finely ground panko breadcrumbs)
    • tartare sauce – vegan mayonnaise, fresh dill, capers, lemon juice, chopped parsely, dill pickle relish, salt and sweetener
    Print Recipe

    Vegan Filet-O-Fish

    This homemade McDonalds filet-o-fish patty is sandwiched between burger buns, American cheese and the signature tartare sauce for the ultimate comfort meal.
    Prep Time30 minutes
    Cook Time30 minutes
    Total Time1 hour
    Course: Main Course
    Cuisine: American
    Keyword: burgers, fish
    Servings: 1

    Ingredients

    Vegan 'Fish' Patty

    • 200 g extra firm tofu
    • 1 can hearts of palm (4 sticks)
    • 1/2 sheet nori
    • 1.5 tbsp miso paste
    • 2 tbsp nutritional yeast
    • 1 tsp capers
    • 1 tbsp caper brine
    • 1/2 cup oat flour
    • 2 tbsp corn starch

    Dry Breading Mix

    • 1/4 cup oat flour (or all-purpose flour)
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • salt

    Wet Mix

    • 3 tbsp oat flour (or all-purpose flour)
    • 1/2 tbsp apple cider vinegar
    • 1 tsp dijon mustard
    • 2/3 cup plant milk

    Breadcrumbs

    • 1.5 cups cornflakes, ground (or panko breadcrumbs)

    Vegan Tartare Sauce

    • 1 cup vegan mayo
    • 1 tbsp dill
    • 1/2 tbsp chopped capers
    • 1 tbsp lemon juice
    • 1/2 tbsp chopped parsley
    • 1 chopped dill pickle
    • 1/2 tsp salt
    • 1/2 tsp sweetener

    Burgers

    • 4 vegan burger buns
    • 4 slices vegan cheese

    Instructions

    • Add all the ingredients for the patty in a blender except oat flour and corn starch, and pulse until ingredients are well-combined. Do not blend them completely and ensure there are some chunks and flakes in the mixture.
    • Transfer mixture in a bowl and add oat flour, corn starch. If it's too wet, add more oat flour and mix.
    • Shape the mixture into square shaped patties and keep them aside on a grease paper so they don't stick.
    • Set up a breading station with three shallow bowls: one dry mixture, one wet mixture and one with the breadcrumbs.
    • Dredge each fillet in dry mix, shaking off excess. Dip in the wet mixture, then coat with breadcrumbs, pressing gently to adhere.
    • Heat about 1/2 inch of neutral oil in a large skillet over medium-high heat. Once the oil is hot (about 350°F or 175°C), carefully add the breaded fillets.
    • Fry until golden brown and cooked through, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain.
    • In a small bowl, combine the ingredients for tartare sauce. Mix well.
    • Lightly toast the hamburger buns or steam them for a softer texture.
    • Place a slice of American cheese on the bottom half of each bun. You can place them while toasting to melt the cheese slightly by splashing some water onto the pan and cover them with a lid.
    • Top with a hot fish fillet, spreading a generous amount of tartar sauce on top. Cover with the top bun.

    Notes

    For a healthier option: Bake the breaded fish fillets at 400°F (200°C) for 20 minutes, turning halfway through, instead of frying.
  • XO Sauce Tofu

    XO Sauce Tofu

    This saucey delicious fried silken tofu dish is adapted from the traditional non-vegan flavours originating from Hong Kong.

    XO sauce originates from Cantonese cuisine from Hong Kong – the sauce in itself is full of flavour, mainly due to the concentrated taste of the dried seafood ingredients – this includes dried scallops, fish and shrimp, which are cooked with other ingredients like onion, garlic & chillies.

    There is some spice to the sauce along with the rich taste of umami, including sweet, smoky, and salty flavours. This is a condiment you can use in many dishes including vegetables, noodles and fried rice. In this recipe, we will be making a VEGAN version of this XO Sauce and drenching it on some firm fried silken tofu.

    The name is actually a reference to XO (‘extra old’) French cognac – which is a super costly drink that elevates your social status in Hong Kong – and because the XO sauce contains unique, classy and high class ingredients it’s given this unique name.

    Ingredients You Need

    • silken tofu – a firm version of silken tofu that’s suitable for frying is perfect for this recipe: it may also be called pressed tofu. If this is not available, you can still use extra firm tofu!
    • vegan sambal or vegan shrimp paste – vegan sambal belacan (shrimp paste) would work amazingly in this recipe.
    • shitake mushrooms – shitake mushrooms add amazing texture to the sauce and a little more umami! (there can never be too much umami).
    • long green beans – chopped up nicely
    • condiments – dark soy sauce, vegan oyster sauce, vegan fish sauce to add more umaminess.
    • spices – gochugaru, chili flakes or chopped red chillies.

    The crispy tofu, vibrant beans, and an umami savoury sauce come together to create this iconic tofu dish you probably can’t get enough of.

    Print Recipe

    XO Sauce Tofu

    This saucey delicious fried silken tofu dish is adapted from the traditional non-vegan flavours originating from Hong Kong.
    Prep Time20 minutes
    Cook Time20 minutes
    Total Time40 minutes
    Course: Appetizer
    Cuisine: Chinese, Hong Kong
    Keyword: tofu, tofu recipes
    Servings: 2

    Ingredients

    • 300 g firm silken tofu
    • oil for frying
    • 5 shitake mushrooms
    • Few green beans
    • 2 tsp vegan sambal belacan or vegan sambal paste
    • 1 tsp coconut sugar
    • 3 tbsp sesame oil
    • 1 tbsp vegan oyster sauce
    • 2 tsp dark soy sauce
    • 1 tbsp vegan fish sauce
    • 2 tsp gochugaru or chili flakes
    • 1/2 cup water
    • 1 tsp corn starch +1/4 cup water

    Instructions

    • Drain the silken tofu and pat it dry with paper towels. Cut the tofu into 1.5-inch cubes.
    • Chop mushrooms and green beans finely.
    • Add the tofu cubes into hot oil and fry until golden and crispy on all sides, about 8-10 minutes. Remove the tofu from the skillet on a paper towel to absorb excess oil and set aside.
    • You can also air fry them for about 10-15 minutes until crispy.
    • In a skillet, add sesame oil and sambal paste. Sauté for about 30 seconds until fragrant and add diced mushrooms.
    • Add condiments – dark soy sauce, vegan oyster sauce, vegan fish sauce, gochugaru and coconut sugar. Mix well.
    • Add a splash of water and simmer for a few minutes. Add green beans and let it cook on heat for 3 minutes.
    • Once that's done, add corn starch slurry and wait for the mixture to thicken, stirring continuously.
    • Serve the XO sauce over the fried tofu and serve with white rice.
  • Viral Smashed Cheeseburger Tacos

    Viral Smashed Cheeseburger Tacos

    This viral “Big Mac” smashed tacos hack definitely lives up to the hype – versatile tacos paired with vegan beef, cheese and a creamy burger sauce.

    Also known as ‘Big Mac Tacos’, these smashed burger tacos are exactly what the name spells: a fusion of smashed burgers and versatile tacos. Instead of traditional burger buns, the juicy beef patty is smashed and served in a tortilla, topped with cheese, lettuce, pickles and a creamy dreamy burger sauce.

    If you’re on this page, this is also your sign to not buy from Mcdonald’s as we can easily make this vegan smashed burger tacos that taste like Big Mac, at home, and make it vegan! No one is harmed in the process.

    This is a easy weeknight recipe if you’re craving fast food or a takeout, because it comes together in just 20 minutes!

    Ingredients You Need

    • vegan beef substitute – I used Impossible but you can Beyond or my homemade wholefoods based beef patty.
    • vegan cheese
    • veggies – shredded lettuce, pickles
    • creamy burger sauce – vegan mayo, spices, mustard, pickles and more!
    Print Recipe

    Smashed Cheeseburger Tacos

    This viral hack has had me drooling since that start, and they definitely live up to the hype – versatile tacos paired with vegan beef, cheese and a creamy burger sauce.
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Appetizer, Main Course
    Cuisine: American, Fusion
    Keyword: burgers, tacos, viral trends
    Servings: 4

    Ingredients

    • 200 g vegan ground beef
    • 4 slices vegan cheese
    • 1.5 cups shredded lettuce
    • 1/4 cup sliced pickles
    • 4 tortilla wraps or corn tortillas

    Burger Sauce

    • 1/2 cup vegan mayo
    • 1 tsp paprika
    • 1/2 tsp garlic powder
    • 1/2 tsp onion powder
    • 1 tsp mustard
    • 2 small diced pickles
    • 1 tbsp pickle juice
    • 1 tsp worchestershire sauce
    • black pepper

    Instructions

    • Divide the ground beef into 4 equal portions and roll them into balls. Press each ball gently on a tortilla until fully spread across.
    • Add some olive oil to a pan and cook the side of the patty for about 3-4 minutes, until the edges are crispy and the patty is cooked through.
    • Place a slice of cheese on the patty during the last minute of cooking to melt. Add a splash of water and cover the lid.
    • Combine all the ingredients required for the burger sauce.
    • Add shredded lettuce, pickles, and drizzle the burger sauce on the tacos.
    • Serve the smashed cheeseburger tacos immediately, while they are hot.
  • Buffalo Tofu Bites with Jalapeno Ranch Dip

    Buffalo Tofu Bites with Jalapeno Ranch Dip

    A game snack staple, these tofu bites tossed in a hot buffalo sauce don’t skip on flavour – especially when dipped in a creamy, spicy & refreshing vegan ranch dip.

    Buffalo wings, the iconic spicy, tangy, and delicious snack is a staple in American cuisine – most often enjoyed when watching games or having a family get together. A little history snack: Buffalo wings originated in Buffalo, New York, in 1964 at the Anchor Bar by Teressa Bellissimo who was also the co-owner of the bar.

    She apparently needed a quick and tasty snack for her son and his friends so she used chicken wings, which were typically thrown away or used for stock. They were then fried and tossed in a homemade hot sauce.

    This is indeed an amazing idea to make them with tofu as well – to make the bites more chewy and addictive, we can freeze the tofu and thaw them for the spring-iest texture.

    Ingredients You Need

    • extra firm tofu – freeze and thaw it in the microwave about 2 minutes. Squeeze out excess water with a paper towel and cut them into cubes.
    • oat milk mixture – add apple cider vinegar to oat milk to create vegan buttermilk.
    • panko breadcrumbs – to add the breaded layer.
    • corn starch + mixed with spices – to make the tofu crispy.
    • sauce – a good mix of buffalo hot sauce – I use Frank’s RedHot, but any vinegar-based hot sauce can work – vegan butter, cayenne pepper and a pinch of coconut sugar.
    • silken tofu – for a rich, creamy sauce.
    • herbs – jalapenos and spring onions make an amazing combo for a spicy and flavourful dip.
    • nutritional yeast – to add some cheesiness.
    Print Recipe

    Buffalo Tofu Bites with Jalapeno Ranch Dip

    A game snack staple, these tofu bites tossed in a hot buffalo sauce don't skip on flavour – especially when dipped in a creamy, spicy & refreshing vegan ranch dip.
    Prep Time10 minutes
    Cook Time15 minutes
    Total Time25 minutes
    Course: Appetizer
    Cuisine: American, Fusion
    Keyword: snack, tofu, tofu recipes
    Servings: 2

    Ingredients

    Buffalo Tofu Bites

    • 250g extra firm tofu (1 block)
    • olive oil for frying
    • 1/4 cup corn starch
    • 1/4 tsp cayenne pepper
    • 1/2 tsp salt
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1/4 cup oat milk
    • 1 tsp apple cider vinegar
    • 1/2 cup panko breadcrumbs
    • 1 tbsp vegan butter
    • 1/4 cup hot sauce
    • 1/4 tsp cayenne pepper
    • 1 tsp coconut sugar

    Jalapeno Ranch Dip

    • 150 g silken tofu
    • 1 jalapeno
    • bunch spring onions
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1/2 tsp salt
    • 2 tbsp nutritional yeast
    • 1 tsp vinegar

    Instructions

    • Freeze and thaw it in the microwave about 2 minutes. Squeeze out excess water with a paper towel and cut them into cubes.
    • Add apple cider vinegar to milk and let it sit for 5 minutes. Mix corn starch with spices.
    • Coat the cubes in corn starch, followed by vegan buttermilk and then lastly, the panko breadcrumbs.
    • Heat up oil in a pan and fry them until golden brown.
    • Melt the butter in a saucepan over medium heat. Once melted, add the hot sauce and stir until well combined.
    • Add the tofu bites in the sauce and toss them until evenly coated.
    • For the ranch dip, add all the ingredients to a blender and blend until smooth.
    • Serve the wings hot with celery sticks, carrot sticks, and the jalapeno ranch dip.