Brown Girl Vegan

Author: ramyaramesh3007

  • Vegan Beef & Broccoli Spaghetti

    Vegan Beef & Broccoli Spaghetti

    This better than takeout vegan beef & broccoli stir fry meets bucatini for the perfect asian-fusion dinner made in under 20 minutes!

    Would you believe me if I told you living in Asia, I’ve never ever tried the dish Beef & Broccoli? Even as a non-vegan, the dish is impossible to find at restaurants. The first time I tried it was when I visited the United States – and I guess I get what the hype is on about!

    They are a popular takeout option and are also quick to recreate at home – throw in some plant-based protein, broccoli and an amazing sauce to stir fry and serve with rice. We’ll change things up a little today but making an asian-fusion Beef & Broccoli Spaghetti (actually it’s Bucatini but any pasta works).

    What Do I Need?

    • plant-based beef – you can use an alternative protein or simply extra firm tofu or tempeh for an amazing plant based protein that can soak up all the flavours from the sauce.
    • broccoli – a whole head of broccoli goes into this recipe. I like to keep the broccoli stalk to boil and blend into sauces or make vegetable stalk.
    • pasta – you can use any pasta but I used Bucatini.
    • aromatics – ginger and garlic
    • sauce – all you need are a handful of ingredients like light and dark soy sauces, sesame oil, rice wine vinegar and chili flakes. I also added a splash of chili garlic sauce for more flavour – you can substitute this with sriracha.
    • spices – I also like to add a little 5-spice powder for aroma!

    Gluten free substitutions: Replace soy sauces with gluten free soy sauce, tamari or coconut aminos. Use brown rice or gluten free pasta instead of wheat-based pasta.

    Allium free substitutions: Replace garlic with a pinch of hing! You can also omit the chili garlic sauce.

    Print Recipe

    Vegan Beef & Broccoli Spaghetti

    This better than takeout vegan beef & broccoli stir fry meets bucatini for the perfect asian-fusion dinner made in under 20 minutes!
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Main Course
    Cuisine: Asian, Fusion
    Keyword: asian, pasta, pasta recipes
    Servings: 3

    Ingredients

    Stirfry Sauce

    • 3 tbsp light soy sauce
    • 3 tbsp dark soy sauce
    • 1 tbsp coconut sugar
    • 1 tbsp sesame oil
    • 1 tbsp rice wine vinegar
    • 1 tbsp gochugaru

    Beef & Broccoli Bucatini

    • 3 servings pasta
    • 1 tbsp sesame oil
    • 1 tsp ginger
    • 2 cloves garlic minced
    • 1/2 tsp 5-spice powder
    • 1 tbsp chili garlic sauce sub sriracha
    • 1 head broccoli
    • 1 pack plant-based meat sub 300g extra firm tofu
    • 1 tbsp corn starch mixed with 1/4 cup water
    • 1/2-1 cup pasta water

    Garnish

    • toasted sesame seeds
    • chili oil

    Instructions

    • Boil pasta until al dente according to package instructions. If using tofu, cut into cubes and panfry in olive oil until crispy. Cut broccoli into small florets.
    • Mix all the ingredients needed for the stir fry sauce.
    • To a pan, add sesame oil and heat. Add minced garlic and ginger and saute for a minute. Add 5 spice powder and mix.
    • Add plant based beef (fry for a few minutes) or tofu and add 3 tbsp of the stir fry sauce. Mix well.
    • Add broccoli, rest of the stir fry sauce and some pasta water. Cover the lid to cook for a few minutes.
    • Add chili garlic sauce and corn starch slurry. Mix until the sauce thickens but make sure it's not too thick. Add more pasta water if it's too thick.
    • Add back in your pasta and stir until well combined. Make sure it's not too dry, add more pasta water if required.
    • Serve and garnish with toasted sesame seeds and chili oil.

  • Spicy Toasted Coconut Upma

    Spicy Toasted Coconut Upma

    This popular traditional savoury South Indian breakfast is easy to make and is also the perfect gut friendly meal to start your day!

    Traditional Indian South Indian breakfast

    Upma is a popular South Indian breakfast made with semolina flour (also known as Rava). It’s loaded with veggies, spices and herbs, but semolina flour itself is made from ground durum wheat. 

    The traditional version involves cooking roasted rava in water that is gradually added and has been flavoured by spices and fresh vegetables like carrots and peas. My recipe’s cooking method is slightly different to make the process quicker but still retaining the same taste.

    Savoury breakfasts are also beneficial for health by making us feel fuller for a longer period of time and ultimately, it can cause us to snack less and increase energy levels. A hot plate of Upma is my ideal breakfast on many days and sometimes I even have it for a light dinner as it can be easily digested.

    What makes Upma taste so much better are tempering fresh spices in a generous amount of oil (we’ll be using olive oil) that gives the dish its aroma. Pair with my 5-min Coconut Chutney for the perfect breakfast!

    What Do I Need?

    Here’s a simple list of ingredients you need for this recipe:

    • semolina flour – this is ground durum wheat. For a gluten free version, you can use millet or cooked oatmeal instead.
    • spices – cumin and mustard seeds are a MUST! Curry leaves, ginger and green chillies are other ingredients you need for this recipe.
    • vegetables – I like to add finely chopped carrots and peas. Finely chopping them makes them easier to eat.
    • grated coconut – I use frozen grated coconut that I just microwave for 30 seconds before toasting them and mixing them with the dish. It elevates the flavour profiles so much!
    Print Recipe

    Spicy Toasted Coconut Upma

    This popular traditional savoury South Indian breakfast is easy to make and is also the perfect gut friendly meal to start your day!
    Prep Time5 minutes
    Cook Time15 minutes
    Total Time20 minutes
    Course: Breakfast, Main Course
    Cuisine: Indian
    Servings: 2

    Ingredients

    • 1 cup semolina flour
    • 3 cups hot water
    • 2 tbsp olive oil
    • 1 tsp mustard seeds
    • 1/2 tsp cumin seeds
    • 1 green chilli or 2 small green chillies
    • pinch hing
    • 1 tsp ginger paste
    • 10 curry leaves
    • 1/4 cup chopped carrots
    • 1/4 cup green peas
    • 1 tsp salt
    • 1/4 cup grated coconut
    • 6 cashews
    • handful coriander

    Instructions

    • Boil 3 cups of water. Microwave frozen grated coconut for 30 seconds.
    • Heat oil in a pan. Add mustard seeds and wait for it start popping. Then add cumin seeds and saute for a few seconds.
    • Add ginger paste, chopped green chilli and saute until fragrant. Add a pinch of hing.
    • Add chopped carrots and saute for 3 minutes until they are cooked. Add frozen peas, mix and add in semolina flour.
    • Add in 1/2 cup water, mix and repeat the process until you have finished the water.
    • Close the lid and let it remain in the steam for 5 minutes. Meanwhile, toast your cashews and toast your grated coconut in some oil until it browns.
    • Mix in the coconut and serve Upma with more toasted coconut, cashews and chopped cilantrol

  • Easy Vegan Ban Mian (Mushroom Broth Noodles)

    Easy Vegan Ban Mian (Mushroom Broth Noodles)

    This Vegan Ban Mian is a simple noodle dish, engulfed in a fragrant mushroom broth and topped with shitake mushrooms, greens, plant based mince with a dollop of chili oil.

    Ban Mian is a popular Chinese noodle dish in Singapore and stalls specialising in good Ban Mian are characterised by snaking queues. They consist of handmade noodles served with a comforting and fragrant broth – they are flat and thin making it a fun experience slurping them while eating (if you don’t find that annoying!)

    The name banmian (board/block noodle) came from the Hakka method of cutting the noodle into straight shapes using a wooden block as a ruler! In Hokkien, it was called Mee-Hoon-Kueh which is also a popular soup dish in Singapore and the noodles a short but thick and chewy. I only had tried them recently with a suggestion by my friend and they were so so good! Now I have them every time I visit Fortune Centre (which is vegetarian haven in Singapore!)

    Traditionally, the noodles have egg in them and they are served in a broth flavoured with vegetables and often, meat. They are topped with leafy vegetables, minced pork and dried anchovies. This vegan version however, is a very similar version but most of the umaminess comes from mushrooms!

    There is also a dry version of this: Chili Pan Mee that was invented in Kuala Lumpur. This version is served with similar ingredients except it is dry and is tossed with a chili paste and is served with a dollop of sambal.

    What Do I Need?

    • textured vegetable protein or any plant-based mince (OMNI Foods or Meat Zero are great options!)
    • sesame oil – this is a pantry staple and it adds so much flavour to many asian dishes!
    • shaoxing wine – you can sub this with rice wine vinegar or regular vinegar.
    • white pepper – this is also key to this dish, it varies slightly from black pepper.
    • garlic – sub with hing if you don’t take garlic
    • kombu dashi & mushroom seasoning – to add umaminess, you can add either or both!
    • shitake mushrooms – strongest in terms of elevating the broth flavour
    • ban mian noodles – these might be hard to source but the best place to look for them would be asian supermarkets! If not you can easily substitute them with ramen, udon or rice noodles!

    Gluten free substitution: Swap out soy sauce for tamari or gluten free soy sauce.

    Allium free substitution: Swap out garlic for hing.

    Print Recipe

    Easy Vegan Ban Mian

    This Vegan Ban Mian is a simple noodle dish, engulfed in a fragrant mushroom broth and topped with shitake mushrooms, greens, plant based mince with a dollop of chili oil.
    Prep Time5 minutes
    Cook Time15 minutes
    Total Time20 minutes
    Course: Main Course
    Cuisine: Chinese, Singaporean
    Keyword: noodles
    Servings: 2

    Ingredients

    Mince

    • 1/2 cup TVP or 1 packet of plant based mince
    • 1 tbsp sesame oil
    • 1/4 tsp ground white pepper
    • 1 tbsp shaoxing wine
    • 1/2 tsp salt
    • 1/2 tsp sweetener
    • 2 tsp corn starch (optional)

    Mushroom Broth

    • 4 cups water
    • 2 cloves garlic, smashed
    • 1 tsp kombu dashi
    • 1 tsp mushroom seasoning
    • 4-5 shitake mushrooms fresh or dried
    • 1 tbsp light soy sauce

    To serve

    • bunch bok choy or leafy greens
    • chili oil or sambal

    Instructions

    • Add sesame oil to a wok or pan. Saute your plant based mince or soaked TVP for a minute. Add all the other ingredients, including corn starch and saute until fully cooked and crispy. Set aside.
    • In that same pan, add water, garlic, shitake mushrooms, kombu dashi, mushroom seasoning, soy sauce and bring to a boil. Simmer for 5 minutes.
    • As it's simmering, boil your noodles of choice according to package instructions. My dried Ban Mian took about 3 minutes to cook!
    • Blanch your greens in the mushroom broth for a minute and take them out.
    • Serve noodles in a bowl, pour over the broth and garnish with sliced shitake mushrooms, greens, fried mince and chili oil.

  • Vegan Beef Pepper Lunch

    Vegan Beef Pepper Lunch

    This sizzling hot lunch plate with tofu, marinated oyster mushrooms and a crispy rice bottom is what makes this dish unique – paired with their signature ‘honey’ garlic sauce this is perfection!

    Pepper Lunch was my childhood – after school my friends and I would visit the Pepper Lunch outlet to have a sizzling plate of hot rice and meat that we could cook on the spot. Seasoned with black pepper and the sauce from the marinade, the store also gives us a few sauces to dip or drizzle over the rice. I used to be obsessed with their Honey Garlic Sauce that I would endlessly drizzle over my lunch.

    Now that I’ve turned vegan, the only item I can eat there are the rice and corn (maybe mushrooms if they are not coated in butter). I think you might find this relatable, but I highly dislike ordering a dish with many requirements because many times the order may not turn out based on what you requested or not much thought would have been put into creating the dish. Which is why now, I resort to recreating these dishes at home where I have more control of how I can make the dish with fresh ingredients and love while also saving cost by meal-prepping (or letting my family try these dishes!)

    Letting ingredients slow cook on the stove so the rice can form a crispy bottom!

    What makes Pepper Lunch so different is that the sizzling pot means the rice becomes super crispy at the bottom – and when you mix them all together, there’s a nice savoury crunch to your bite. It’s also fun ‘cooking’ the dish on the cast iron plate which is what it’s normally served on at Pepper Lunch outlets. I have used a pan to make this as it was bigger but you should definitely use a big cast iron pan or plate if you have one!

    While making this one-pot Pepper Lunch takes 20 minutes or under, there requires some prepping which also takes just under 20 minutes. These mainly include marinating oyster mushrooms and making a fresh vegan ‘honey’ garlic sauce that you can store for a few days.

    Easy 10-minute vegan honey garlic sauce!

    What You Need

    Stir fried pepper lunch if you want to serve them like this instead!
    • oyster mushrooms – we’ll be marinating these oyster mushrooms to get the best flavour profile for the dish.
    • tofu – this is to add some protein and for a nice hearty bite when mixed with the rice.
    • rice – it’s best to use leftover rice because we’re essentially turning this into ‘fried rice’. However, you can still use fresh rice, just ensure it’s not fully or overcooked as the dish will become mushy.
    • corn – you can use fresh corn from the cob or frozen corn to save time.
    • black pepper – freshly cracked black pepper would be best for the flavour.
    • garlic sauce – you just need a few ingredients for this which I’ve detailed below.

    Gluten free substitutions: Substitute light and dark soy sauce for tamari or a gluten free soy sauce and you’re all set!

    Allium free substitutions: (no onions, garlic, leek, spring onions & chives): substitute ginger with minced ginger or ginger powder and a pinch of hing (asoefitida). Substitute spring onions with chopped cilantro or simply leave them out.

    Print Recipe

    Vegan Beef Pepper Lunch

    This sizzling hot lunch plate with tofu, marinated oyster mushrooms and a crispy rice bottom is what makes this dish unique – paired with their signature 'honey' garlic sauce this is perfection!
    Prep Time15 minutes
    Cook Time20 minutes
    Total Time35 minutes
    Course: Main Course
    Cuisine: Japanese
    Keyword: asian, fried rice
    Servings: 2

    Ingredients

    Pepper Lunch

    • 2 cups oyster mushrooms
    • 1 block tofu 200-250g
    • 1/2 cup corn
    • 2 tbsp vegan butter
    • black pepper
    • 3 stalks spring onions
    • 2 servings rice

    Marinade for Mushrooms

    • 1/2 tbsp garlic powder
    • 1/2 tbsp onion powder
    • 1/2 tsp black pepper
    • 1 tbsp light soy sauce
    • 1 tbsp dark soy sauce
    • 1 tsp sweetener

    'Honey' Garlic Sauce

    • 1/4 cup light soy sauce
    • 1 tbsp minced garlic
    • 1 tbsp garlic powder
    • 1 tbsp coconut cream
    • 1/4 tsp black pepper
    • 1 tsp corn starch + 1/4 cup water
    • splash of water

    Instructions

    • Shred oyster mushrooms into bite sized mushrooms with hand. Marinate the mushrooms in the marinade overnight or around 15-30 minutes.
    • Make your honey garlic sauce by adding soy sauce to a small pan. Then add garlic powder and minced garlic.
    • Add black pepper. Mix well and bring to a sizzle.
    • Add corn starch slurry and wait for the sauce to thicken by stirring it. Add a splash of water if it's too thick.
    • Once that's done, add a tbsp of coconut cream, mix well and keep on low heat for 2-3 minutes.
    • To a large pan, grease with olive oil. Place your cup of rice. Switch on heat to low and add tofu slices, marinated mushrooms, and corn. Cook them for 10 minutes, flipping them where necessary.
    • Add black pepper, vegan butter and scallions to the lunch. Once the rice forms a crispy bottom, you can serve the meal with the pan OR mix all of the ingredients together and top with some of that honey garlic sauce. You can also add this sauce when you're having the meal with the pan.
    • Stir fry until fragrant. Serve!
  • Vegan Sundubu Jjigae (Korean Soft Tofu Stew)

    Vegan Sundubu Jjigae (Korean Soft Tofu Stew)

    This delicious and comforting stew is vegan and can be made in under 20-minutes! It’s loaded with soft silken tofu and enoki mushrooms for the perfect slurp.

    Did you know this Korean Soft Tofu Stew (also known as Sundubu Jjigae) is only made in one-pot and is super duper beginner friendly?

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

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

    The traditional version does not include kimchi, but I’ve added vegan kimchi in this recipe for more texture and varying bite – it also adds some sourness to the stew which I love!

    Important Notes:

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

    Gluten Free Option

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

    Print Recipe

    Vegan Sundubu Jjigae (Korean Soft Tofu Stew)

    This delicious and comforting stew is vegan and can be made in under 20-minutes! It's loaded with soft silken tofu and enoki mushrooms for the perfect slurp.
    Prep Time5 minutes
    Cook Time15 minutes
    Total Time20 minutes
    Course: Main Course, Soup
    Cuisine: Korean
    Keyword: soup, stews
    Servings: 2

    Ingredients

    • 1 tbsp toasted sesame oil
    • 2 tbsp scallions white part
    • 1/2 cup vegan kimchi
    • 300 g silken tofu
    • 30 g enoki mushrooms
    • 2 cups water

    Gochujang Sauce

    • 1 tbsp gochujang
    • 1/2 tbsp gochugaru more if you want it spicy!
    • 1 tbsp light soy sauce
    • 1 tsp sweetener
    • salt

    Garnish

    • toasted sesame seeds
    • 2 tbsp scallions green part

    Instructions

    • Mix the ingredients needed for the gochujang sauce.
    • Add sesame oil to a claypot (or normal pot). Saute white part of scallions.
    • Add vegan kimchi and saute for a minute.
    • Add 2 cups of water, then add gochujang sauce. Mix well.
    • Slice your silken tofu and add them to the stew. Add enoki mushrooms and other greens / mushrooms / beancurd skin if you'd like.
    • Bring to a boil. Close the lid and simmer for 3-5 minutes.
    • Serve with chopped spring onions and toasted sesame seeds.
  • Vegan Chinese Tomato Egg Stirfry

    Vegan Chinese Tomato Egg Stirfry

    This easy 15-minute vegan Chinese tomato egg stir-fry dish is easy to make, cheap, delicious and packed with protein. Serve on rice and enjoy!

    I used to love the traditional silky Chinese tomato eggs with tangy tomatoes paired with rice and this vegan version is an amazing substitute if you are plant-based or are simply craving this dish. It comes together quickly and tastes amazing on a bed of rice.

    This is also one of my favourite hawker dishes that I’m recreating to show you that eating plant-based can be cost effective and deliciously made at home. I make this for week night dinners when I want a delicious, easy and fuss-free meal.

    What Do I Need?

    You don’t need a whole lot of ingredients and this list includes pantry staples that you can get at your local grocery store. If not, you can always make easy substitutions.

    • silken tofu – soft tofu is essential to mimic the softness and silkiness of the eggs in this dish
    • dried beancurd skin – for varying textures, I also like to add re-hydrated beancurd skin
    • tomatoes – medium ripe tomatoes are the best for this recipe
    • sesame oil – for flavour, but you could also use any other neutral oil
    • aromatics – scallions, ginger and garlic
    • seasoning – shaoxing wine, white pepper, turmeric for colour and black salt (for egg flavour)
    Print Recipe

    Vegan Chinese Tomato Egg Stirfry

    This easy 15-minute vegan Chinese tomato egg stir-fry dish is easy to make, cheap, delicious and packed with protein. Serve on rice and enjoy!
    Prep Time5 minutes
    Cook Time15 minutes
    Total Time20 minutes
    Course: Main Course
    Cuisine: Chinese
    Servings: 2

    Ingredients

    • 4 medium tomatoes
    • 1 dried beancurd sheet
    • 150 g silken tofu
    • 1 tbsp olive oil
    • 1 tbsp sesame oil
    • 2 cloves garlic
    • 1 tsp minced ginger
    • 1 tsp shaoxing wine
    • 1/2 tsp salt
    • pinch white pepper
    • 1/4 tsp turmeric
    • 1/2 tsp sweetener
    • 1 tbsp corn starch mixed with 1/2 cup water
    • 2 stalks spring onion

    Instructions

    • Rehydrate beancurd skin in hot water for 5 minutes. Chop your aromatics – chop garlic, mince ginger and slice the tomatoes.
    • Add olive oil and sesame oil to a pan. Add garlic and saute for a minute. Add ginger and saute for another minute.
    • Add scallions (white part) and saute for a few seconds.
    • Add your tomatoes and mix well. Place silken tofu on top and the dried beancurd sheet so it does not break or fall apart.
    • Then add your seasonings – shaoxing wine, white pepper, sweetener, turmeric and black salt. Give that a good and gentle mix.
    • Lastly, pour over the corn starch slurry and cover the lid to cook for about 5 minutes. Add more water if required (you can use the water used to soak beancurd skin).
    • Garnish with scallions and serve over rice.

  • Olivia Rodrigo Good For Your Guts Erewhon Smoothie Dupe

    Olivia Rodrigo Good For Your Guts Erewhon Smoothie Dupe

    This vegan and gluten free gut-friendly smoothie by Erewhon x Olivia Rodrigo is an easy version you can make in just 5 minutes!

    While the original Olivia Rodrigo x Erewhon smoothie costs $18, you can make up to 10 smoothies at home for just $8 or even less with this easy recipe. It uses frozen fruits, dates, protein powder and probiotics for the perfect gut-friendly smoothie.

    The uniqueness of this smoothie is that it contains all gut-microbiome balancing probiotics – but we’re using an easy blend of protein powder & coconut yogurt to substitute the kombucha. However, you can still use kombucha if you prefer.

    This version is also budget friendly, doesn’t involve fancy ingredients and tastes chocolate-y, sweet with all the health and nutritious benefits.

    This recipe is also 100% vegan and gluten free!

    Print Recipe

    Olivia Rodrigo Good For Your Guts Erewhon Smoothie Dupe

    This vegan and gluten free gut-friendly smoothie by Erewhon x Olivia Rodrigo is an easy version you can make in just 5 minutes!
    Prep Time5 minutes
    Total Time5 minutes
    Course: Drinks
    Keyword: smoothie, smoothie recipes
    Servings: 1

    Ingredients

    • 1/2 cup frozen strawberries
    • 1/2 cup frozen blueberries
    • 1/2 cup frozen mango
    • 1 pack frozen acai (2 scoops)
    • 1/2 avocado
    • 1 medjool date
    • 2 tbsp coconut yogurt
    • 2 scoops chocolate protein powder gluten free
    • 1 cup oat milk gluten free
    • 2 tbsp coconut cream

    Instructions

    • Add all the ingredients to a high speed blender and blend for a minute or 2 until smooth.
    • Line the glass with coconut cream and pour the smoothie in the glass. Enjoy!
  • Lemongrass Coconut Noodle Soup with Crispy Enoki Mushrooms

    Lemongrass Coconut Noodle Soup with Crispy Enoki Mushrooms

    This flavourful lemongrass coconut broth filled with mung bean noodles and topped with crispy fried enoki mushrooms are the definition of comfort.

    This asian-inspired noodle soup involves a lemongrass coconut broth made from scratch and contains glass mung bean noodles, beancurd skin and greens. Topped with crispy pan fried enoki mushrooms, chili sesame oil and lime, these noodles are comforting and addictive! I would say these are a mix of flavours from thai curries and laksa soup.

    Making the broth from scratch means enhanced flavours but if you’re short on time, you can simply use a thai red, green or yellow curry paste. You can refer to my 15-min Thai Coconut Chickpea Curry Ramen.

    Lemongrass adds a citrusy fragrance to this dish and it simply cannot be skipped. Use only the stalks for the paste and you can simmer the rest in the broth for added flavour. The paste is infused with lemongrass, galangal, green chili, garlic, shallots and turmeric for a beautiful flavour and yellow colour.

    Pairing this noodle soup with crispy enoki mushrooms is the perfect addition and adds an amazing crunch and flavour profile for the overall dish.

    What Do I Need?

    • noodles – you can use any noodles but I used gluten free mung bean vermicelli noodles. You can use ramen, rice noodles or almost anything you have on hand.
    • protein – I used beancurd skin for protein but you can also fry up some crispy tofu if you’d like.
    • vegetables – I used bok choy but you can use any greens like spinach, broccolini etc.
    • aromatics – lemongrass stalks (with outer layer peeled), galangal, shallots, garlic and turmeric (for colour)
    • coconut milk – a full fat coconut milk is necessary to make this soup creamy. You can add more soup and stock depending on how thick or thin you want the soup.
    • garnish – I garnished the dish with chillies, chili oil and a slice of lime. You can also add chopped basil, cilantro or spring onions.

    This recipe can be made 100% gluten free if you substitute these:

    • gluten free flour for plain flour
    • gluten free oat milk
    • gluten free sambal paste
    Print Recipe

    Lemongrass Coconut Noodle Soup with Crispy Enoki Mushrooms

    This flavourful lemongrass coconut broth filled with mung bean noodles and topped with crispy fried enoki mushrooms are the definition of comfort.
    Prep Time10 minutes
    Cook Time35 minutes
    Total Time45 minutes
    Course: Main Course
    Cuisine: Fusion
    Keyword: noodles
    Servings: 2

    Ingredients

    Lemongrass paste

    • 4 stalks lemongrass
    • Thumbsize galangal
    • 1 green chilli
    • 3 cloves garlic
    • 4 shallots
    • 1/2 tsp turmeric
    • 1 tsp salt
    • splash of water

    Soup

    • 2 tbsp olive oil
    • 2-4 cups water
    • 1/2 lime
    • 200 ml coconut milk
    • 2 servings noodles
    • beancurd skin
    • bok choy
    • 1 tbsp sambal paste (optional)

    Fried Enoki Mushrooms

    • 1 pack enoki mushrooms (4 bunches)
    • 3 tbsp plain flour
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1/4 tsp cayenne pepper
    • salt
    • black pepper
    • 1/4 cup oat milk
    • 1/2 tbsp apple cider vinegar
    • oil for frying

    Instructions

    • Add ingredients needed for the paste into a high speed blender. Blend until you get a smooth paste.
    • To a pot or pan, add oil. Saute the paste for 5-10 minutes until it becomes fully cooked and fragrant (it will start to release oils at the top)
    • Add 2 cups of water, dash of lime juice and some salt. Then add coconut milk.
    • Add you noodles, beancurd skin and cook according to package instructions. Add quick cooking greens and close the lid.
    • Once it's cooked, add sambal paste and give it a good mix. Keep aside.
    • Combine flour with spices and mix well. Add apple cider vinegar to oat milk (you can do this as the first step to give it some time to react). Dip your enoki mushrooms in flour and into the milk. Repeat the process once more.
    • Heat up oil in a pan. Fry on both sides until crispy.
    • Serve noodles with enoki mushrooms, greens, beancurd skin and top with chili oil, chillies and a slice of lime. Enjoy!

  • Vegan One-Pot Lasagne Soup

    Vegan One-Pot Lasagne Soup

    This viral one-pot lasagne soup is hearty, creamy, packed with protein and is the coziest meal without making actual lasagne.

    This hearty soup became viral on TikTok and is supposed to be the “deconstructed” version of lasagne. Credits to Danny Loves Pasta (@dannylovespasta) who came up with the recipe. This thick soup slash stew is comforting, delicious and can be made in just one pot. Apparently, this recipe was so good that even SZA asked for the recipe!

    The original recipe is not vegan so here’s an easy vegan version with tasty protein options – we will be using a mix of textured vegetable protein and extra firm tofu. You can also add some vegetables of your choice to make it a more well-rounded meal. Break the lasagne sheets over the soup and add them directly to cook in the flavourful sauce.

    The soup also calls for cheese, but you can easily substitute that with vegan cheese and nutritional yeast. Instead of cream, use coconut cream for a whole food substitute. When I made this, the soup was quite thick but soon realised that’s how it is meant to be. You can also decide to thin it out with more water and add an extra vegetable stock cube.

    What Do I Need?

    • aromatics – onion and garlic helps to add flavour. If you are alliums free, you can use a pinch of hing.
    • protein – textured vegetable protein (TVP) and extra firm tofu. You can alternatively add cooked lentils and walnuts.
    • seasoning – bay leaves, dried herbs, vegetable boullion cube and nutritional yeast
    • tomato – tomato paste and tomato passata for flavour and colour. You can additional add freshly chopped tomatoes
    • creaminess – coconut cream or soy cream
    • lasagne noodles – you can use gluten free sheets to make this dish gluten free
    • herbs – chopped basil and parsley

    This recipe can easily be made alliums free and gluten free.

    Allium free substitution: pinch of hing (asafoetida) instead of onion and garlic

    gluten free substitute: gluten free vegetable boullion cube, gluten free lasagne noodles

    Print Recipe

    Vegan One-pot Lasagne Soup

    This viral one-pot lasagne soup is hearty, creamy, packed with protein and is the coziest meal without making actual lasagne.
    Prep Time10 minutes
    Cook Time35 minutes
    Total Time45 minutes
    Course: Main Course
    Cuisine: Fusion
    Keyword: pasta, pasta recipes
    Servings: 4

    Ingredients

    • 2 tbsp olive oil
    • 1 white onion
    • 2 cloves garlic
    • 1/2 cup textured vegetable protein (TVP)
    • 2 tsp dried herbs
    • 2 cubes vegetable boullion cube
    • 2 tbsp tomato paste
    • 2 cups tomato passata
    • 2 bay leaves
    • 4-6 cups water
    • 1/2 cup coconut cream
    • 1/2 box lasagne noodles
    • 1/2 cup shredded vegan cheese
    • 2 tbsp nutritional yeast
    • 1/4 cup chopped basil
    • black pepper

    Garnish

    • shredded vegan cheese
    • parsley or basil

    Instructions

    • Soak TVP in hot water for 5-10 minutes. Drain excess water.
    • Dice onion and chop garlic very finely.
    • Add olive to a pan and add onion. Saute until it becomes translucent, then brown. Add minced garlic and saute for a few minutes.
    • Add TVP and crumble some extra firm tofu. Give it a good mix.
    • Add tomato paste, tomato passata, dried herbs and vegetable boullion cubes. Give it a good mix and add 4 cups of water.
    • Add bay leaves and simmer for 5 minutes.
    • Break lasagne sheets and add to the soup. Cover with the lid and cook for 15-20 minutes, stirring it every 3-5 minutes.
    • Finally add coconut cream, shredded vegan cheese, nutritional yeast and simmer for an additional 5 minutes. Stir in basil.
    • Serve with vegan cheese and chopped parsley.

  • Vegan IKEA Swedish Meatballs

    Vegan IKEA Swedish Meatballs

    This vegan version of the popular IKEA meatballs with their signature creamy sauce, upgraded buttery mashed potatoes and cranberry sauce is a meal you should have during the holidays!

    The first time I tried IKEA meatballs, I was in heaven and I haven’t stopped eating them ever since. Our trips to IKEA always end with a hearty meal of delicious meatballs, creamy gravy, mashed potatoes and their signature 50-cents soy ice cream. Once I turned vegan, I was fortunate enough to still be able to try their plant balls but the sauce and mashed potatoes were not.

    Holiday season was the perfect opportunity for me to try making a vegan version of these meatballs. These taste just like the real deal and when paired with the vegan mushroom sauce, buttery mashed potatoes, and cranberry sauce, it’s just so delicious on its own!

    These are also made from entirely whole foods making this a nutritious meal option too. A little history lesson: these meatball dish are also known as ‘Koettbullar’ – Swedish meatballs doused in a fresh mushroom sauce.

    These meatballs are also meal-prep friendly – simply freeze them ahead of time and bake / pan fry them when required. You can also store the sauce separately and combine them right before eating them. This ensures the meatballs don’t get soggy.

    What You Need

    • textured vegetable protein (TVP) – TVP is generally only made from one ingredient: defatted soy flour
    • swiss brown mushrooms – you can also substitute this with shitake or white mushrooms
    • gluten free oats – oats serve as a great binder and also has a neutral taste profile
    • gluten free breadcrumbs – an additional ingredient to bind the mixture
    • seasoning – light soy sauce, worchestershire sauce
    • herbs – chives

    The gravy is made with coconut cream and seasonings. Mashed potatoes are also an easy one to make with very minimal ingredients. This recipe can easily be adapted to be 100% gluten free with the right omissions too! Full recipe and details are below.

    Print Recipe

    Vegan IKEA Swedish Meatballs

    This is a vegan recipe for the popular IKEA meatballs with the signature creamy sauce, upgraded buttery mashed potatoes & cranberry sauce!
    Prep Time15 minutes
    Cook Time45 minutes
    Total Time1 hour
    Course: Main Course
    Cuisine: Fusion, Swedish
    Keyword: christmas
    Servings: 20 meatballs

    Ingredients

    Swedish Meatballs

    • 1/2 white onion
    • 1/2 cup textured vegetable protein
    • 1.5 cups swiss brown mushrooms
    • 4 garlic cloves
    • 1 tsp ground cumin
    • 3/4 cup gluten free rolled oats
    • 1 cup gluten free breadcrumbs
    • 3 tbsp chives
    • 2 tbsp light soy sauce gf if required
    • 1/2 tsp black pepper
    • 1/2-1 tsp salt

    Vegan Mushroom Sauce

    • 1 tsp minced garlic
    • 1 cup water
    • 1 vegetable stock cube
    • 1 tbsp mushroom seasoning
    • 200 ml coconut milk
    • 1 tbsp light soy sauce gf if required
    • 1 tbsp dark soy sauce
    • 1 tbsp worchestershire sauce gf if required
    • 1 tsp dijon mustard
    • 1 tsp onion powder
    • 1/4 tsp black pepper
    • salt if required
    • 1 tbsp corn starch mixed with 1/4 cup water

    Buttery Mashed Potatoes

    • 2 medium potatoes
    • 1 tbsp vegan butter
    • 2 tbsp plant milk
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1/4 tsp black pepper
    • 1 tsp salt
    • pinch cayenne pepper

    Instructions

    • Preheat oven to 180C. Microwave your potatoes for 4 minutes in 2-minute intervals.
    • Chop onions and mushrooms and saute them in the pan until they are fully cooked.
    • Add oats, cooked onions & mushrooms and all the other ingredients in a food processor. Pulse until you get a well-combined dough like mixture.
    • Shape them into balls with your hand and grease your baking tray with some olive oil. Bake for 15 minutes. Broil for 5 minutes.
    • Alternatively, you can pan fry or deep fry them on all sides until browned on all sides.
    • While baking, prepare your mashed potatoes. Slice potatoes into half and peel them. Mash them with a fork or potato masher and add all your ingredients – vegan butter, plant milk and spices.
    • Then prepare your mushroom sauce. Add minced garlic to pan and saute for a few minutes. Add water, veg stock cube, mushroom seasoning and combine well.
    • Add light soy sauce, dark soy sauce, worchestershire sauce, dijon mustard, onion powder and corn starch slurry.
    • Combine mixture until it thickens. Add coconut milk and mix well.
    • Serve meatballs with mashed potatoes and cranberry sauce. Pour the sauce over the meatballs and season with chives.