Brown Girl Vegan

Author: ramyaramesh3007

  • Spicy Chinese Hotpot

    Spicy Chinese Hotpot

    This spicy vegan simmering hotpot has mushrooms, cabbage, tofu and shanghai la mian noodles for the perfect meal for two, paired with a sesame dipping sauce.

    I can’t get enough of hot pots anytime of the year because it’s soup season all day every day for me. I’ve loved going for Chinese New Year steamboats at my friends’ places because it’s fun pouring in the different ingredients in broths, cooking together and having quality conversations.

    Hotpot is a traditional Chinese cooking method where a simmering pot of broth is placed in the center of the dining table, and various raw ingredients are cooked in the pot by the diners. For this version, it is going to be fully vegan with vegetables, mushrooms, silken tofu and noodles. You can also keep this versatile by adding in dumplings, plant-based meat or other vegetables.

    Spicy hotpot is commonly associated with the Sichuan province in southwestern China. Sichuan cuisine is renowned for its bold and pungent flavours, primarily due to the use of Sichuan peppercorns, chili peppers, and aromatics – today, we’ll be using all of those to create a really flavourful broth!

    Ingredients You Need

    • mala soup base – sichuan pepper, broad bean paste and red peppers are crucial for this recipe
    • aromatics – white part of scallions, garlic and ginger
    • seasoning – soy sauce, mushroom seasoning, chili oil
    • vegetables – shitake mushrooms, enoki mushrooms, cabbage, leafy greens
    • protein – silken tofu
    • noodles – dried shanghai la mian but you can use any dried noodles!
    • garnish – spring onions, cilantro
    Print Recipe

    Spicy Chinese Hotpot

    This spicy vegan simmering hotpot has mushrooms, cabbage, tofu and shanghai la mian noodles for the perfect meal for two, paired with a sesame dipping sauce.
    Prep Time5 minutes
    Cook Time15 minutes
    Total Time20 minutes
    Course: Main Course
    Cuisine: Chinese, Fusion
    Keyword: hotpot, sichuan
    Servings: 2

    Ingredients

    Spicy Broth

    • 2 stalks scallions white part
    • 2 cloves garlic
    • 1 tsp ginger paste or 4 slices of ginger
    • 1 tbsp hot bean paste
    • 1 tsp sichuan pepper
    • 1.5 tbsp light soy sauce
    • 2-3 dried red chillies
    • 1/2 tbsp mushroom seasoning
    • 1 tsp chili oil
    • 2.5 cups water

    Vegetables

    • 1 cup shitake mushrooms
    • 1/2 cup enoki mushrooms
    • 150 g silken tofu
    • 1 cake dried noodles
    • 1/2 cup chopped cabbage
    • 2-3 dumplings optional

    Garnish

    • green part of scallions
    • coriander
    • chili oil

    Sesame dipping sauce

    • 2 tbsp sesame paste or tahini
    • 2 tsp chili oil
    • 2 tbsp sesame oil
    • 2 tbsp light soy sauce
    • 1 tbsp toasted sesame seeds
    • 2 tbsp scallions
    • broth to loosen the sauce

    Instructions

    • In a small pot or claypot, add sesame oil and saute white part of scallions, smashed garlic and ginger.
    • Add water and combine the rest of the ingredients: sichuan pepper, hot bean paste, soy sauce, red chillies, mushroom seasoning & chili oil.
    • Bring the broth to a boil and then reduce the heat to simmer.
    • Add mushrooms, tofu and simmer for a few minutes. Add in noodles and cook for 3 minutes.
    • Add in greens of choice and simmer until they are almost cooked.
    • Garnish the hotpot with chopped green onions and fresh cilantro. Serve with dipping sauces on the side.

  • Stuffed Cabbage Rolls

    Stuffed Cabbage Rolls

    These easy savoury & low card pan-fried cabbage rolls are stuffed with a vegetable & tofu filling, doused in a spicy asian-style sauce. Delectable!

    These viral cabbage rolls have taken over my feed for a while now and they are a delicious vegan side dish or snack. They are basically a full veggie version of dumplings and are so delectable, hearty and filling. Cabbage rolls, also go by various names like “golabki” in Polish, “holubtsi” in Ukrainian, “sarma” in Turkish, and “lahanodolmades” in Greek and they have a pretty diverse history and meaning in multiple cultures.

    The concept of wrapping meat in leaves dates back centuries and they are always so so delicious! I have not had the pleasure to try other versions yet but I hope to some day.

    We will be making Chinese cabbage rolls, often referred to as “bai cai juan” (白菜卷) in Mandarin. We stuff vegetables, mushroom & tofu with steamed napa cabbage leaves and douse it an additional spicy sauce for extra flavour!

    Ingredients You Need

    • napa or chinese cabbage – these are the longest cabbage you can find and are easiest to roll.
    • filling – carrots, shitake mushrooms, spring onions, brown rice (or leftover rice)
    • protein – extra firm tofu
    • seasoning – light and dark soy sauces, 5-spice
    • sauce – chili oil, vegan oyster sauce, mushroom seasoning, soy sauce, corn starch
    • garnish – toasted sesame seeds & spring onions

    Allium free substitutions: Ensure the seasonings do not contain alliums. You can omit the spring onions for the garnish.

    Gluten free substitutions: Simply swap out the soy sauces for a gluten free version like tamari or coconut aminos. There are also gluten free soy sauces you can use. Ensure vegan oyster sauce is gluten free.

    Print Recipe

    Stuffed Cabbage Rolls

    These easy savoury & low card pan-fried cabbage rolls are stuffed with a vegetable & tofu filling, doused in a spicy asian-style sauce. Delectable!
    Prep Time15 minutes
    Cook Time25 minutes
    Total Time40 minutes
    Course: Main Course, Side Dish
    Cuisine: Chinese, Fusion
    Keyword: cabbage, dumplings
    Servings: 3

    Ingredients

    Cabbage Rolls

    • 1 head napa cabbage or chinese cabbage
    • water to steam or boil

    Filling

    • 1 small carrot
    • 6 shitake mushrooms
    • 2 stalks spring onions
    • 200 g extra firm tofu
    • 200 g brown rice
    • 1 tbsp dark soy sauce
    • 1 tbsp light soy sauce
    • 1 tsp 5-spice

    Sauce

    • 1-2 tsp chili oil
    • 1 tsp vegan oyster sauce
    • 1 tsp light soy sauce
    • 1 tsp mushroom seasoning
    • 1 tsp corn starch +1/4 cup water

    Instructions

    • In a wok or skillet, heat sesame oil over medium heat.
    • Add carrots, mushrooms, crumbled tofu and spring onions. Saute until vegetables are tender.
    • Add in brown rice. Add soy sauce, 5-spice and salt (if needed) to the filling. Mix well.
    • Separate the Napa cabbage leaves and blanch them in boiling water for 1-2 minutes. Remove and set aside to cool.
    • Cut the end of the cabbage leaf. Place a spoonful of the filling in the centre of the leaf.
    • Fold the sides of the leaf over the filling, then roll it up from the bottom, creating a tight bundle.
    • Repeat with the remaining leaves and filling.
    • Panfry the cabbage rolls in some olive oil until lightly brown. Arrange the cabbage rolls on a serving platter.
    • Mix the ingredients needed for the sauce over the pan and stir until it thickens.
    • Pour it over the cabbage rolls, you can have this on its own or serve it with rice. Enjoy!
  • Easy Chickpea Masala (Chana Masala)

    Easy Chickpea Masala (Chana Masala)

    This creamy and flavourful chana masala is made with a blender in under 20 minutes. Easy to make, extremely tasty, and the perfect healthy, plant-based dinner.

    Chana Masala is a staple, growing up in an Indian household. My mom would make it as a gravy for everything: thosai, idli, roti, paratha and naan. It always added a delicious protein twist to the meal while being immensely flavourful. I also love to pair it with fluffy white basmati rice.

    ‘Chana’ means chickpeas and ‘Masala’ means a blend of spices in Hindi. It’s prepared in many different ways across India, but today I will be showing you a quick version you can make in a blender to recreate the traditional taste in a simple and tasty way. It’s also entirely vegan and gluten free!

    I like to use freshly pureed tomatoes for this recipe for a less acidic profile – the ones that comes in can or a bottle tend to be more sour and acidic. You can also choose to use just ground spices instead of whole spices if you don’t have them. The main spice that gives this dish its flavour is garam masala.

    Ingredients You Need

    • chickpeas – I use canned chickpeas for a quick recipe but you can also soak dried chickpeas overnight and pressure cook them for 10 minutes (5 whistles) to cook them until soft.
    • aromatics – tomatoes, red onion, garlic, ginger, chili
    • ground spices – garam masala, turmeric, kashmiri chili powder, ground coriander
    • whole spices – bay leaf, cardamom, cloves, cinnamon, cumin and fennel seeds
    • creaminess – coconut milk
    Print Recipe

    Easy Chickpea Masala

    This creamy and flavourful chana masala is made with a blender in under 20 minutes. Easy to make, extremely tasty, and the perfect healthy, plant-based dinner.
    Prep Time5 minutes
    Cook Time15 minutes
    Total Time20 minutes
    Course: Main Course
    Cuisine: Indian
    Keyword: chickpeas, curry
    Servings: 4

    Ingredients

    • 1 can chickpeas
    • 2 tbsp vegan butter
    • 1 bay leaf
    • 2-3 cloves
    • 4 cardamom
    • 1 cinnamon stick
    • 1 tsp cumin seeds
    • 1 tsp fennel seeds
    • 1 tbsp garam masala
    • 1/2 tbsp coriander powder
    • 2 tsp kashmiri chili powder
    • 1/4 tsp turmeric
    • 2 tbsp tomato paste
    • 1/2 cup water
    • 1/2 cup coconut milk
    • salt
    • black pepper

    Aromatics to blend

    • 3 medium tomatoes
    • 1 red onion
    • 2 cloves garlic
    • 1 tsp ginger (4-5 slices)
    • 1 green chili sub red chili

    Instructions

    • Drain and rinse the chickpeas.
    • Chop aromatics into half and add them to a high speed blender. Blend until you get a smooth paste.
    • Add 1 tbsp vegan butter to a pan. Once it melts, add all whole spices – bay leaf, cloves, cardamom, cinnamon, cumin and fennel – and saute for a minute until fragrant.
    • Add puree from blender, ground spices and continuously stir until the oil separates (indication that the aromatics are cooked).
    • Add tomato paste, salt, black pepper, water and mix well. Add chickpeas, coconut milk and simmer for 5 minutes.
    • Add more salt to taste if required. Garnish with chopped coriander and serve!

  • Korean Tofu & Mushroom Bulgogi

    Korean Tofu & Mushroom Bulgogi

    This vegan version of korean-style bulgogi is made with pan fried tofu and shimeji mushrooms coated in a spicy, slightly sweet and tangy bulgogi sauce.

    I grew up appreciating many different types of cuisines and cultures, thanks to the prevalence of hawker centres all around Singapore. Hawker centres sell different cuisines of food at different stalls: there are Japanese, Korean, Malay, Noodles, Cai Fan (Chinese Mixed Vegetables), Indian stalls and many more. It’s definitely becoming more modernised now too with more fusion shops emerging every few months.

    One dish I would regularly find and eat at Korean stalls was their chicken hotplate bulgogi. It’s served hot, sizzling and with rice and kimchi. It’s very delicious and addictive! And also an accessible and affordable option in the Singapore food scene.

    This is a super easy Korean BBQ tofu and mushroom recipe for anyone and everyone – the ingredients are all mixed together in one bowl and transferred to a claypot to cook there. You can serve this with rice, noodles or even in lettuce wraps.

    This recipe requires no marination as the flavours are strong and can coat the tofu and mushrooms nicely. I like to pan fry or air fry my tofu before adding it to the sauce for better flavour and texture.

    Ingredients You Need

    • extra firm tofu – pan frying the tofu in olive oil gives it an extra crisp and makes it more firm
    • mushrooms – you can use any type of mushrooms but I love how the sauce coats shimeji brown mushrooms
    • bulgogi marinade – grated pear (you can substitute with apple), soy sauce, coconut sugar, garlic and ginger, gochujang, sesame oil
    • aromatics – scallions (both white and green parts)
    • optional – vegan kimchi and gochugaru

    Gluten free substitutions:

    • Use gluten free soy sauce, tamari or coconut aminos.
    • Omit gochujang – use gluten free and vegan kimchi instead.

    Allium free substitutions (no onion, no garlic):

    • Omit gochujang and use vegan & allium free kimchi instead. You can also choose not to add both.
    • Omit garlic and add a pinch of hing.
    • Instead of stalks of scallions, use thinly sliced fennel or celery.
    Print Recipe

    Korean Tofu & Mushroom Bulgogi

    This vegan version of korean-style bulgogi is made with pan fried tofu and shimeji mushrooms coated in a spicy, slightly sweet and tangy marinade.
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Main Course
    Cuisine: Fusion, Korean
    Keyword: korean recipes, tofu recipes
    Servings: 2

    Ingredients

    • 250 g extra firm tofu 1 block
    • 1.5 cups shimeji mushrooms
    • 1/4 cup grated pear (1/2 pear)
    • 1 tbsp coconut sugar
    • 2 tbsp light soy sauce
    • 1 tsp minced garlic
    • 1 tsp minced ginger
    • 1/2 tbsp gochujang
    • 1/2 cup vegan kimchi optional
    • 2 tbsp sesame oil
    • 2 tsp gochugaru optional, for more spice
    • 2 stalks spring onions
    • toasted sesame seeds
    • rice or lettuce wraps

    Instructions

    • Slice tofu into strips. Grate 1/2 a pear. Pan fry tofu in olive oil until it gets crispy.
    • To a bowl, add all the ingredients for your marinade: grated pear, coconut sugar, soy sauce, garlic, ginger, gochujang, kimchi, sesame oil, gochugaru and white part of scallions (you can trim them).
    • Transfer to a claypot or a pot and cook for 5-8 minutes until the mushrooms are fully cooked and the dish is sizzling.
    • Add in pan fried tofu and mix well.
    • Garnish with scallions (green part) and toasted sesame seeds. Serve with rice!
  • Bise Bele Bath (Lentils & Rice)

    Bise Bele Bath (Lentils & Rice)

    A quick pressure cook version of sambhar and rice infused with vegetables, red lentils and lots of Indian spices for a comforting meal.

    My parents grew up in Karnataka, India and that meant by biannual trips to Bangalore would include auto rides to my grandfather’s restaurants. We mostly had south indian food but the flavours are different, sometimes the savoury dishes being on the sweeter side. One dish that was particularly popular and made often in my household was Bise Bele Bath (it’s a mouthful to say but it basically means lentils and rice).

    If you’ve tried South Indian food, you might have try sambhar which is a gravy made with lentils and simple spices, paired with white rice. To avoid mixing sambhar and rice, royal cook of Mysore Maharaja devised a plan to cook rice and sambhar together on one stove so it can be easily served on a plate. In this day and age, it would probably make sense to name this dish a ‘one-pot lentils and rice stew’.

    While Khichdi was a whole meal in other states like Gujarat and Rajastan, Bise Bele Bath became that dish in Karnataka. Spicy bisebelebath powder is quintessential for making this dish but you can easily substitute it for garam masala and other spices that are more readily available. The traditional version includes ghee, but we can easily substitute it for oil or vegan butter.

    Ingredients You Need

    • long grain basmati rice or ponni rice – I used millet in place of rice as a healthier alternative! The texture of millet is similar to that of cous cous.
    • whole spices – cumin seeds
    • ground spices – garam masala, kashmiri chili powder, turmeric (or bise bele bath powder)
    • aromatics – green chilli, tamarind, grated coconut
    • lentils – red lentils
    • vegetables – french beans, carrot, peas
    • tempering – vegan butter, mustard seeds, curry leaves, cashews, hing (asafoetida), red chillies
    Print Recipe

    Bise Bele Bath (Lentils & Rice)

    A quick pressure cook version of sambhar and rice infused with vegetables, red lentils and lots of Indian spices for a comforting meal.
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Main Course
    Cuisine: Indian
    Keyword: lentils, rice
    Servings: 4

    Ingredients

    • 1 cup rice / millet / quinoa
    • 1/2 cup red lentils
    • 4.5 cups water
    • 1 tsp cumin seeds
    • 1 green chili
    • 2 tbsp tamarind paste
    • 1.5 tbsp garam masala
    • 1 tsp kashmiri chili powder
    • 1/2 tsp ground turmeric
    • 1 tbsp coriander powder
    • 1 tsp coconut sugar
    • 1-2 tsp salt
    • 1 tbsp butter
    • 1/4 cup grated coconut (sub 1/2 cup coconut cream)
    • 8 french beans
    • 1 medium carrot
    • 1/4 cup green peas frozen

    Tempering

    • 2 tbsp vegan butter
    • 1 tsp mustard seeds
    • 1 sprig curry leaves
    • pinch hing
    • pinch turmeric or chili powder
    • 10 cashews broken
    • 2-3 dried red chillies

    Garnish

    • roasted cashews
    • chopped coriander

    Instructions

    • Soak tamarind paste in 1/2 cup hot water. Dice beans, carrots and green chili finely. Rinse red lentils and millet once, drain and keep aside. If you using rice, rinse 3-4 times until the water runs clear (this will ensure the rice is not starchy).
    • To a pressure cooker, add oil. Add cumin seeds and roast for a minute.
    • Add green chillies, ginger paste and saute for a minute.
    • Add garam masala, turmeric, chili powder & coriander powder. Mix well and add tamarind juice (drain them of the pulp). Mix until the spices are cooked.
    • Add frozen grated coconut and mix until combined. Add water if the mixture is too dry.
    • Mix well and add red lentils, vegetables, and lastly millet or rice.
    • Add remaining water, salt and mix well. Pressure cook for 5 whistles (about 10 minutes).
    • When it's about to be done, temper your spices. Add vegan butter to a small pan.
    • Add mustard seeds, hing, turmeric, curry leaves, red chillies and cashews. Roast them until the cashews are light brown.
    • Take them off the heat immediately and pour over the cooked stew. Mix well.
    • Garnish with more roasted cashews and chopped coriander. Enjoy!
  • Vegan Korean Japchae

    Vegan Korean Japchae

    These stir-fried sweet potato noodles are packed with veggies, tofu strips and a beautiful sesame-soy sauce with a tinge of heat from gochugaru!

    For some reason, everyone loves Japchae and I guess what’s not to love? A light and fragrant noodle dish that is also healthy and balanced really would be the star of the show at a potluck. The noodles are jelly-like, chewy, and slippery, packed with vegetables, mushrooms and pan-fried tofu strips. The sauce is also surprisingly simple yet delicious!

    Traditionally, this dish is not cooked on a pan but rather separately ingredient by ingredient and then the noodles are tossed in together with the sauce. In this recipe, we aim to stir fry them all in one pan to reduce time taken but also taking into consideration the cooking times of the vegetables. For example, we add baby spinach the last as it cooks really fast!

    Korean sweet potato noodles are also known as dangmyeon – and they are delicious! They can be found in asian convenience stores or you can search them up on Amazon. They come in a big pack and can make about 10 servings (which I’m guessing you will because this dish is irresistable!).

    Traditional japchae includes meat like thin strips of beef or pork so we’re substituting it with tofu. You can also use most plant-based substitutes or other whole food options like tempeh or seitan.

    Ingredients You Need

    • sweet potato noodles – these bouncy noodles are jelly like and take just about 5 minutes to boil. Drain and rinse them in cold water to avoid sticking to one another.
    • aromatics – I used red onions in this recipe but you can use white onions too. I also sliced some garlic.
    • vegetables – carrots, red bell peppers, shitake and oyster mushrooms, baby spinach and scallions
    • protein – extra firm tofu cut into strips and pan fried in olive oil
    • sauce – light soy sauce, sesame oil, coconut sugar and for a little spice (gochugaru)
    Print Recipe

    Vegan Korean Japchae

    These stir-fried sweet potato noodles are packed with veggies, tofu strips and a beautiful sesame-soy sauce with a tinge of heat from gochugaru!
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Main Course, Side Dish
    Cuisine: Korean
    Keyword: korean recipes, noodles
    Servings: 2

    Ingredients

    • 100 g sweet potato noodles
    • 1 red onion or 1/2 white onion
    • 2 cloves garlic
    • 2 cups baby spinach
    • 1/2 cup carrots thinly sliced
    • 1/2 red bell pepper thinly sliced
    • 1 cup shitake mushrooms thinly sliced
    • 1/2 cup oyster mushrooms thinly sliced
    • 150 g extra firm tofu cut into thin strips
    • olive oil for frying

    Sauce

    • 1 tsp coconut sugar
    • 3 tbsp light soy sauce
    • 2 tbsp sesame oil
    • 1 tsp gochugaru more if you want more spice

    Garnish

    • toasted sesame seeds
    • kimchi mandu

    Instructions

    • Boil sweet potato noodles according to package instructions. Cut tofu into strips and pan fry them in olive oil.
    • Mix the ingredients required for the sauce.
    • Cut all vegetables into thin strips, including onions. You can slice the garlic or substitute it with 1 tsp minced garlic.
    • In a pan, add some olive oil. Saute onions for 2 minutes, then add garlic and saute for a minute.
    • Add in carrots, red bell peppers, mushrooms and oyster mushrooms. Saute for 3-4 minutes until they are vibrant. Add in scallions.
    • Add pan fried tofu, noodles and the sauce. Mix well. Add baby spinach and mix until it's fully wilted (soft and bright green).
    • Taste and add more soy sauce if needed.
    • Serve with toasted sesame seeds and pan-fried korean mandu (dumplings). Add more chili sesame oil if you prefer. Enjoy!
  • Spicy Miso Ramen with Crispy Tofu

    Spicy Miso Ramen with Crispy Tofu

    This one-pot spicy miso ramen with crispy tofu can be made in JUST 20 MINUTES! The perfect weekday dinner when you’re wiped out.

    I’m sure most of you have tried some rendition of miso ramen before – Miso is fermented soy beans and it’s an incredibly versatile ingredient that can be used to flavour many dishes. Miso ramen soup is flavoured with miso, resulting in a fragrant soup with a rich umami flavour.

    Some fun facts about miso – this fermented umami bomb was thought to have originated in ancient China. From here, it was likely that it travelled Japan via mainland China and the Korean Peninsula in the Asuka period during the 7th Century.

    Isn’t Miso Ramen NOT vegan?

    The traditional version of miso ramen would consist of a rich pork and chicken broth with chashu (tender pork slices) and a soft boiled egg. But! It can be easily veganised, retaining the same umami flavour and preserving the creaminess of it all.

    The toppings really make or break some miso ramen dishes I’ve tried – here, I have added crispy soy tofu, charred corn, and spring onions. I topped it off with some chili flavoured sesame oil and toasted sesame seeds. You can also use this pan fried Popcorn Tofu Bites recipe instead.

    Regular ramen noodles contain egg so make sure to look out for ramen noodles made from wheat flour. For that ‘eggy’ taste, you can add 1/2 tsp baking soda when boiling the ramen. Game changing!

    Gluten free substitutions: Sub soy sauce for gluten free soy sauce, tamari or coconut aminos.

    Please also ensure you choose GLUTEN FREE MISO PASTE. I used Red Miso for this recipe. If you cannot find gluten-free oat milk, soy or cashew milks are great substitutes.

    The spice level is customizable as well. This recipe is not spicy but if you want to add some heat to it, top off with some spicy chili oil or add more hot bean paste.

    Allium free substitutions: Substitute garlic for a pinch of hing. Omit spring onions and use chopped cilantro instead!

    Print Recipe

    Spicy Miso Ramen with Crispy Tofu

    This one-pot spicy miso ramen with crispy tofu can be made in JUST 20 MINUTES! The perfect weekday dinner when you're wiped out.
    Prep Time5 minutes
    Cook Time15 minutes
    Total Time20 minutes
    Course: Main Course, Soup
    Cuisine: Fusion, Japanese
    Keyword: miso soup, noodles
    Servings: 2

    Ingredients

    • 2 servings ramen noodles + water to boil
    • 3.5 cups water
    • 1 tbsp low sodium miso paste
    • 1 tbsp light soy sauce
    • 1 tbsp hot bean paste
    • 1 tbsp rice wine vinegar
    • 1 tsp mushroom seasoning or kombu dashi
    • 1/4 tsp white pepper
    • 4-5 slices ginger
    • 2 cloves smashed garlic
    • 1/2 cup oat milk

    Crispy Tofu

    • 200-250 g extra firm tofu
    • 1 tbsp light soy sauce

    Garnish

    • corn
    • spring onions
    • white sesame seeds
    • black sesame seeds
    • chili oil

    Instructions

    • Boil ramen noodles according to package instructions. Pan fry tofu cubes in olive oil until crispy.
    • Add soy sauce to the tofu and saute for a few minutes. I also sauteed my corn on the same pan until charred.
    • Add 3.5 cups water to a pot. Add garlic, ginger, hot bean paste, rice wine vinegar, mushroom seasoning, soy sauce and white pepper. Bring to a boil.
    • Bring the flame to low and add dissolve miso paste in the soup. Mix until well-combined.
    • Finish with a dash of oat milk. Drain the soup.
    • Pour soup over the noodles. Garnish with tofu, charred corn, spring onions, chili oil and toasted sesame seeds. Enjoy!

  • Vegan Mala Xiang Guo (Sichuan Mala Dry Pot)

    Vegan Mala Xiang Guo (Sichuan Mala Dry Pot)

    This sichuan-style mala stirfry is what dreams are made of – packed with veggies, protein, and a whole lot of spice and numbingness for that authentic taste.

    Mala Xiang Guo has been growing in popularity over the past few years, especially where I live in Singapore. Almost every hawker centre now has this stir fried dish where you can customise the vegetables, proteins and noodles that go in. You can also choose your spice level and add garnishes like cilantro and peanuts if you prefer. Overall, the customisation of the dish ensures anyone and everyone is able to enjoy it and no matter what it’s packed with flavour!

    And it’s not just the chillies that flavour this dish – it also includes spices like garlic, sichuan pepper, 5-spice powder and most importantly, hot bean paste. It’s usually shared between 2 to even more than 6 people sometimes with a huge mega dry pot. It’s crazy how much people love eating Mala Xiang Guo as a social experience (myself included!)

    In restaurants, there are so many delectable dishes to select from – you can pick your choice of protein, different types of beancurd, and vegetables. There is really no right or wrong way to construct your bowl but generally if it’s just the two of us – were pick around 4-5 dishes in a reasonable quantity.

    I used to be so crazy about this dish once that I swore my future partner had to like this dish if not we were just not meant to be – I got lucky that my partner loves it too 😉 However, I always preferred to prepare this dish at home as it was much healthier than ones you find outside (sometimes it’s loaded with oils and you can’t really tell if it’s truly vegan unless it’s a vegetarian place). My favourite vegan mala dry pot has got to be Green On Earth, Rail Mall – you’ve got to try it if you are ever in Singapore!

    Ingredients You Need

    • sesame oil – toasted sesame oil is a BIG pantry staple for me and we use this as a base oil in this recipe!
    • hot bean paste – this is a secret ingredient for that flavour in mala xiang guo. Unfortunately, this paste is not gluten free.
    • aromatics – garlic and ginger. You can omit garlic and substitute with hing if you are alliums free.
    • chillies – you can customise the number of dried red chillies depending on the spice level you prefer. Medium spice calls for about 4-5 red chili peppers.
    • shaoxing wine – you can substitute this with rice wine vinegar or regular white vinegar.
    • spices – 5-spice powder and ground sichuan pepper
    • sauces – light and dark soy sauces
    • vegetables – you can use any veggies you like but I added lotus root, bok choy, fried tofu, oyster mushrooms, beancurd skin and ramen noodles.
    Print Recipe

    Vegan Mala Xiang Guo (Sichuan Mala Drypot)

    This sichuan-style mala stirfry is what dreams are made of – packed with veggies, protein, and a whole lot of spice and numbingness for that authentic taste.
    Prep Time5 minutes
    Total Time15 minutes
    Course: Main Course
    Cuisine: Chinese
    Keyword: chinese, noodles
    Servings: 2

    Ingredients

    • 2 tbsp sesame oil
    • 2 tbsp hot bean paste
    • 1 tsp minced ginger
    • 2 cloves garlic
    • 4-5 dried red chillies deseeded
    • 2 tbsp peanuts
    • 1.5 tbsp shaoxing wine
    • 1.5 tbsp light soy sauce
    • 1 tsp 5-spice powder
    • 1 tsp sichuan pepper
    • 1/2 tbsp dark soy sauce

    Toppings

    • 8-10 slices lotus root
    • 4 bunches bok choy
    • 150 g extra firm tofu
    • 150 g oyster mushrooms
    • beancurd skin
    • 2 stalks scallions
    • 1 serving ramen

    Garnish

    • toasted sesame seeds
    • chopped cilantro
    • chili sesame oil
    • 1 serving rice for sharing

    Instructions

    • Cube tofu and pan fry in olive oil until crispy. Meanwhile heat up some water in a pot, and blanch your greens for a minute, followed by ingredients that take longer to cook like mushrooms and lotus root (2-3 minutes). Take them out.
    • Boil your ramen noodles according to package instructions with that same water. Drain and keep the water.
    • To a wok, add sesame oil. Add deseeded red chillies, sliced garlic and saute for a few seconds. Add peanuts and saute for a minute. Add ginger paste and saute for a few seconds.
    • Add hot bean paste, shaoxing wine, soy sauces, 5-spice and sichuan pepper. Mix well and add some of the noodle water to loosen the sauce.
    • Let the spices cook for a minute. Add in your mushrooms, lotus root, beancurd skin and chopped scallions. Give it a good mix.
    • Then add ramen, fried tofu and blanched bok choy. Toss and give that a good mix.
    • Serve with toasted sesame seeds and cilantro. Enjoy!

  • Sweet Potato & Quinoa Khichdi

    Sweet Potato & Quinoa Khichdi

    This Khichdi recipe is made with rice, red lentils, quinoa and sweet potato to make a comforting one pot Indian meal. It’s nourishing and healthy!

    This easy vegan and gluten free Khichdi is a light and gut-friendly meal you can make in 20 minutes – there is not much prep work or soaking involved even though it involves dal in the recipe. The traditional version is made with moong dal but we’ve made it with red lentils for a quick pressure cook recipe. You can also make this recipe in an instant pot or a pan.

    The simple traditional version usually is cooked with ghee (NOT vegan!), cumin seeds, and turmeric, and it is said to be beneficial for your health according to Ayurveda. I like to make these for weeknight dinners or weekend meals to incorporate more veggies and protein in my diet.

    Ingredients You Need

    • lentils – I used red lentils but you can use moong dal or yellow lentils. Do note that for moong dal or yellow lentils, you need to soak the lentils overnight to 24 hours for safe consumption and easier digestion.
    • rice – I used a mix of long-grain basmati rice and quinoa. You can also use other types of grains like millet for a nice texture.
    • veggies – I used sweet potato in here but you can add more veggies like diced carrots, peas, long beans depending on what you feel like. I also added a tomato.
    • spices – cumin and turmeric are a must! I added on fennel seeds and for tempering (completely optional) – I used mustard seeds, curry leaves, hing (asafoetida) and chili powder.
    Print Recipe

    Sweet Potato & Quinoa Khichdi

    This Khichdi recipe is made with rice, red lentils, quinoa and sweet potato to make a comforting one pot Indian meal. It's nourishing and healthy!
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Main Course
    Cuisine: Indian
    Keyword: indian food, indian recipes
    Servings: 2

    Ingredients

    • 1/2 cup red lentils
    • 1/2 cup tri-colour quinoa
    • 1/2 cup basmati rice
    • 1 large sweet potato
    • 1 tbsp olive oil
    • 1 green chili
    • 1 tsp minced ginger
    • 1 tsp cumin seeds
    • 1 tsp fennel seeds optional
    • 1 tomato
    • 1/4 tsp turmeric
    • 1 tsp salt
    • 4 cups water

    Tempering

    • 2 tbsp olive oil
    • 1 tsp mustard seeds
    • 8-10 curry leaves
    • pinch hing
    • 1 tsp chili powder

    Instructions

    • Rinse quinoa and lentils once. Wash rice 3 times and drain until water runs clear.
    • Peel sweet potato and dice in very small pieces. Chop green chili and tomato finely.
    • To a pressure cooker, add oil and saute cumin & fennel seeds. Add green chili, ginger and saute for a minute.
    • Add tomatoes, turmeric and cook them until the tomatoes get mushy (2 – 3 minutes).
    • Add quinoa, lentils, rice, sweet potato and water. Add salt to taste, mix well and pressure cook for 2 whistles (about 8 minutes) and leave it in the steam for a few minutes.
    • Meanwhile, heat up some oil. Add mustard seeds and curry leaves and wait for them to pop (stay safe!).
    • Add hing, chili powder and once the oil is hot, take off the heat. Immediately pour over the khichdi (remember to do this after the khichdi is done and when you are leaving it in the steam to ensure the oil is still hot when your pour over)
    • Give that a good mix and serve with chopped coriander.
  • Teriyaki Tofu Rice Bowl

    Teriyaki Tofu Rice Bowl

    This healthy, plant-based rice bowl is made with teriyaki tofu, edamame, cucumbers, topped with spring onions and drizzled with sriracha mayo.

    Teriyaki Tofu Rice Bowl made in under 20 minutes!

    Having lived in a really hot and humid country all year round, these refreshing rice bowls are one way to keep me sane. Fresh, crunchy vegetables are a must and when paired with a warm bowl of rice and this teriyaki tofu as a protein, flavour and nutrition are guaranteed.

    This summer bowl has pan fried tofu coated in a quick teriyaki marinade, cooling chopped cucumbers, crunchy edamame, topped with spring onions and toasted sesame seeds. It’s generously then drizzled with sriracha mayo. The flavours just come together so well, it’s delicious and doesn’t make you feel bloated or sluggish.

    Making the teriyaki tofu is so simple – cut them into cube, coat them in a quick teriyaki sauce and pan fry them. Then toss in the remaining marinade and serve over a bed of rice and vegetables.

    Ingredients You Need

    • Base – rice or other grain free alternatives like quinoa or cous cous.
    • Protein – extra firm tofu coated in a teriyaki. You can check out my Vegan Ginger Sesame Tofu Poke Bowl or Mango Tofu and Rice Bowl if you want to switch up your the flavours of your tofu.
    • Sauce – light and dark soy sauces, maple syrup and rice wine vinegar.
    • Toppings – edamame, cucumber, sushi ginger, spring onions and toasted sesame seeds

    You can also keep this recipe grain free by substituting the rice with fluffy quinoa. This recipe is also entirely gluten free if you substitute the soy sauces for gluten free ones!

    Allium free substitution: simply avoid adding the spring onions!

    Print Recipe

    Teriyaki Tofu Rice Bowl

    This healthy, plant-based rice bowl is made with teriyaki tofu, edamame, cucumbers, topped with spring onions and drizzled with sriracha mayo.
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Main Course
    Cuisine: Chinese, Fusion, Japanese
    Keyword: rice bowl, sushi
    Servings: 2

    Ingredients

    Teriyaki Tofu

    • 1 block extra firm tofu 300g
    • 1 tbsp light soy sauce
    • 1/2 tbsp rice wine vinegar
    • 1 tsp maple syrup
    • 1/2 tbsp dark soy sauce
    • 1 tbsp corn starch

    Rice Bowl

    • 2 cups rice
    • 1/2 cup edamame
    • 1 small cucumber
    • sushi ginger
    • spring onions
    • toasted sesame seeds
    • sriracha mayo

    Instructions

    • Cut tofu into cubes. Add all ingredients to a tupperware, close the lid and give it a good shake until fully coated.
    • Spray some oil on a pan and pan fry the tofu until crisp (leave the sauce behind). Then, drizzle the marinade and mix well – you should get a stick texture.
    • Serve tofu on a bed of rice, with edamame, sliced cucumbers, toasted sesame seeds, spring onions and sushi ginger.
    • Drizzle sriracha mayo on top and serve!