Brown Girl Vegan

Author: ramyaramesh3007

  • Vegan Mushroom Biryani

    Vegan Mushroom Biryani

    This restaurant-style aromatic Oyster Mushroom Biryani is loaded with veggies, warm spices, lots of mint and fragrant basmati rice flavoured with saffron oat milk and crispy onions.

    This is the one dish that I grew up eating and loved: Biryani. I remember the times my family and I would hunt high and low for the restaurant serving the best biryani (though I used to eat meat then). I was able to recreate the flavours of a dum biryani with simple steps like flavouring the vegetables and mushrooms with a generous amount of spiciness so the rice is moist and aromatic.

    It’s a multi-step process preparing this dish and it’s definitely worth the effort. It can also make you several portions, perfect for a family or friends’ gathering. You can also meal prep this as it’s packed with veggies and is versatile enough if you want to switch up ingredients to add more vegetables or protein to the dish.

    Biryani is a rice dish made with layers of spiced sautéed vegetables, rice, and lots of herbs. The flavours infused in the layering and steaming process. It’s also a naturally gluten free dish but most you find at restaurants are probably not vegan due to the heavy usage of ghee.

    What You Need

    • Rice – I usually use long grain basmati rice when making briyani and that’s how it is traditionally prepared. You can use short grain as well (though some times it’s prepared in another method).
    • Vegetables – I use green beans, carrots, baby corn, green peas and oyster mushrooms for this recipe. You can also use tofu or chickpeas.
    • Spices – Both whole and ground spices are important for this recipe. You can find the whole list of spices on my recipe card below.
    • Herbs – Fresh herbs like mint and coriander are essential. I also used saffron, but if you can’t find it you can totally skip that!
    • Yogurt – a lot of times, yogurt is a popular addition when mixing the vegetables, you can easily substitute that with coconut cream!

    You can pair this biryani with my easy 5-minute Vegan Carrot & Cucumber Raita!

    Print Recipe

    Vegan Mushroom Biryani

    This restaurant-style aromatic Oyster Mushroom Biryani is loaded with veggies, warm spices, lots of mint and fragrant basmati rice flavoured with saffron oat milk and crispy onions.
    Prep Time30 minutes
    Cook Time1 hour
    Total Time1 hour 30 minutes
    Course: Main Course
    Cuisine: Indian
    Keyword: rice
    Servings: 6

    Ingredients

    Briyani Rice

    • 2 cups basmati rice
    • 4 cups water
    • 2 tsp salt
    • 2 bay leaves
    • 1 cinnamon stick
    • 5 cloves
    • 3 cardamoms
    • 1 star anise
    • 1 lime

    Vegetable Masala

    • 2 red onions
    • 1 tsp cumin seeds
    • 2 tsp garlic paste
    • 2 tsp ginger paste
    • 1 medium carrot
    • 2 small potatoes
    • 2 cups oyster mushrooms
    • 8 green beans
    • 2 tsp coriander powder
    • 2 tsp kashmiri chili powder
    • 1/4 tsp turmeric
    • 1 tbsp garam masala
    • 1 tsp briyani masala optional
    • 1 tsp salt
    • 1/4 tsp black pepper
    • 1 green chili
    • 200 ml coconut cream
    • 1/3 cup frozen peas
    • 1 cup mint leaves

    Saffron Oat Milk

    • pinch saffron
    • 1/3 cup oat milk

    Garnish

    • 2 tbsp mint leaves
    • 2 tbsp coriander leaves

    Instructions

    • Chop vegetables into 1 inch lengths – long beans, carrots and baby corn. Chop oyster mushrooms and potatoes into smaller pieces.
    • Mix together saffron and oat milk.
    • Mix the vegetables with chopped chili, spices, coconut cream and give them all a good mix until combined.
    • In a large tawa (pot), add enough oil to cover the base of the pot. Add your diced onions and saute for a few minutes until caramelised. Keep 3/4 of them aside.
    • To that same pan, add cumin seeds, garlic and ginger pastes and saute until fragrant. Then add your vegetable and coconut cream mixture. Saute for a few minutes and cover with a lid to let them slow cook on a low flame.
    • Prepare your rice: wash and drain basmati rice until the water runs clear. Boil a pot with water and add in your whole spices, salt and lime. Bring to a boil, remove the whole spices except bay leaves and cinnamon. Add washed rice and boil for 8 minutes.
    • Drain and keep aside. Remove bay leaves and cinnamon.
    • Ensure the vegetables on the stove have almost cooked, with no raw smell of the spices. You should see some of the previous oil floating up. Add in your frozen peas, 1/2 cup mint leaves and give a good stir.
    • Take out some of the mixture. Layer with some rice, saffron oat milk and fried onions. Add back the vegetable mixture and layer with rice again. Top with saffron oat milk, mint leaves, coriander leaves and crispy onions.
    • Cover the pot with an aluminium foil and close the lid. Let the briyani cook for 15 minutes on a low flame. Switch off the stove and let it remain on the heat for 10-15 more minutes.
    • Give it a good mix and serve with more mint leaves and my raita. Enjoy!

  • Vegan Okonomiyaki

    Vegan Okonomiyaki

    This vegan Japanese pan-fried pancake is made with cabbage and vegetables, drizzled with my 5-minute homemade Okonomiyaki sauce as well as vegan mayo!

    Okonomiyaki is a popular street food, said to have originated in Japan and is now also found in many Japanese restaurants – however, I have yet to come across a vegan version of this tasty, gem of a pancake. It reminds me of takoyaki balls (pan fried balls stuffed with fillings), in terms of the texture and taste. This pancake is filled with many more vegetables, making it a healthy side dish.

    There are various types of okonomiyaki but this version above are referring to Kansai-style, which involves the mixing of the ingredients together prior to pan frying them.

    I love that this recipe comes together in just 30 minutes, especially if you have your homemade sauce ready to go!

    What You Need

    • cabbage – green cabbage works best for this recipe and is also predominantly done for the traditional version. However, you could switch this up a little and even substitute with purple cabbage for a vibrant pancake!
    • spring onions – I used leeks instead as they have a mild, sweet but different flavour profile. Either are fine infront
    • mushrooms – I used king oyster mushrooms as we use them more than shitake but any mushrooms chopped up jullienne would be perfect
    • flour – you can use regular self-raising flour or gluten free flour
    • kombu dashi – for the umami flavour
    • homemade okonomiyaki sauce – ketchup, vegan worchestershire sauce, soy sauce and a sweetener of your choice: that’s all it takes!
    Print Recipe

    Vegan Okonomiyaki

    This vegan Japanese pan-fried pancake is made with cabbage and vegetables, drizzled with my 5-minute homemade Okonomiyaki sauce as well as vegan mayo!
    Prep Time15 minutes
    Cook Time15 minutes
    Total Time30 minutes
    Course: Appetizer, Main Course
    Cuisine: Japanese
    Keyword: pancakes
    Servings: 2

    Ingredients

    • 2 cups shredded green cabbage
    • 1 stalk leek
    • 1 cup sliced king oyster mushrooms
    • 2/3 cup self-raising flour
    • 3/4 cup water
    • 2 tbsp corn starch
    • 1 tbsp kombu dashi
    • 1 tsp baking powder
    • water (more if batter is too dry)
    • 1/2 tsp salt
    • olive oil for frying

    Homemade Okonomiyaki Sauce

    • 1/4 cup ketchup
    • 2 tbsp vegan worchestershire sauce
    • 1 tbsp light soy sauce
    • 1/2 tbsp sweetener

    Garnish

    • vegan mayo
    • vegan pork floss (optional)
    • spring onions
    • toasted white sesame seeds

    Instructions

    • Mix all the ingredients required for the pancake until fully combined.
    • Heat up a pan with generous amount of olive oil and add the pancake.
    • Cook on one side for 5 minutes with the lid closed on a low-medium flame. Scrape the sides to see if the pancake is sticking to the pan. Flip the pancake with the momentum of your wrist.
    • Cook the other side for 5 more minutes.
    • Make the okonomiyaki sauce by combining all the ingredients fully.
    • Transfer the pancake to a plate, drizzle with sauce and vegan mayo. Sprinkle with vegan floss, spring onions and toasted sesame seeds. Divide into 8 slices and devour!
  • Vegan Fish Soup

    Vegan Fish Soup

    This humble Chinese-style milky fish soup is smooth, silky, fragrant and a comforting dish, paired with rice vermicelli noodles and fried to-fish.

    Growing up in Singapore, every time I fell sick I would turn to having fish soup at my nearby hawker center. It’s made with simple ingredients and is warm & comforting for the belly. Not only that, it is infused with ginger, tomatoes and herbs that encourages you to stop for a moment and enjoy the broth.

    The milkiness comes from evaporated milk, but we’re using unsweetened oat milk for that versatile savouries. We’re also pairing that with vegan to-fish (fried tofu fish), wrapped in a nori sheet and fried to perfection. Crispy on the outside, soft and tender on the inside.

    What You Need

    • extra firm tofu – coated in corn starch and fried to perfection
    • nori sheets – can be used to coat the tofu and also add to the broth
    • freshly sliced ginger – fresh ginger gives the most aromatic flavour
    • spring onions – both white and green parts
    • shaoxing wine and vegan fish sauce – I always stock up on these sauces in my pantry as they can be used for a wide variety of asian dishes!
    • salt and sweetener
    • vegan kombu dashi – you can substitute this with mushrooms stock powder
    • tomatoes – juice from the tomatoes adds flavour to the broth
    • rice vermicelli noodles – you can use any other time of noodles but rice vermicelli would be the best option for this recipe, as made traditionally!
    Print Recipe

    Vegan Fish Soup

    This humble Chinese-style milky fish soup is smooth, silky, fragrant and a comforting dish, paired with rice vermicelli noodles and fried to-fish.
    Prep Time15 minutes
    Cook Time15 minutes
    Total Time30 minutes
    Course: Main Course, Soup
    Cuisine: Chinese, Singaporean
    Keyword: fish, soup
    Servings: 2

    Ingredients

    Fried To-fish

    • 150 g extra firm tofu
    • 2 tbsp corn starch
    • 1 slice nori sheet
    • olive oil for frying

    Fish Broth

    • 5 slices ginger
    • 8-10 spring onions
    • 1 tomato
    • 1 tbsp kombu dashi
    • 1 tsp sweetener
    • 2 tbsp shaoxing wine
    • 1 tbsp vegan fish sauce
    • 1/4 tsp white pepper
    • 2 cups water
    • 1/2 cup unsweetened oat milk
    • 1 tbsp sesame oil
    • salt

    Garnish

    • 2 servings rice vermicelli noodles
    • spring onions

    Instructions

    • Slice tofu into squares and slice nori sheets according to that size. Place the nori sheet on one side of the tofu and coat evenly in corn starch. Repeat for rest of the tofu pieces.
    • Pan fry in olive oil or any other neutral oil until crispy.
    • To a pan, add any leftover oil from frying. Add ginger slices and saute until fragrant.
    • Add 2 cups of water, kombu dashi, sauces, sugar and give them a good mix. Bring to a boil.
    • Add sliced tomatoes, garlic powder and give it a good mix.
    • Add oat milk and give it a good mix. Add spring onions and season with salt and sesame oil. Let the flavours infuse.
    • Lastly, add nori sheets and boil for 1 to 2 minutes.
    • Pour broth over cooked rice vermicelli noodles and garnish with to-fish and more spring onions.
  • Muhammara (Roasted Red Pepper Dip)

    Muhammara (Roasted Red Pepper Dip)

    Muhammara is a sweet, tangy and aromatic roasted red pepper dip from the Middle East, blended with walnuts and breadcrumbs for the perfect texture.

    Muhammara is a sweet & spicy dip originating in Aleppo but now found in many other Middle Eastern regions, made with roasted red bell peppers, walnuts, breadcrumbs, spices and pomegranate molasses.

    I tried this dip first in a Persian Restaurant in Singapore, and was in awe of the vibrant colour and flavour. I was also surprised to find out that it was naturally vegan – once I made it at home, I actually forgot about hummus for abit because this dip was just that unique and good tasting.

    There are some ingredients here that I was not able to access like Aleppo Pepper Flakes so I substituted it with regular chili flakes instead. This recipe can also be made gluten free if you substitute breadcrumbs with a gluten free version!

    Print Recipe

    Muhammara (Roasted Red Pepper Dip)

    Muhammara is a sweet, tangy and aromatic roasted red pepper dip from the Middle East, blended with walnuts and breadcrumbs for the perfect texture.
    Prep Time30 minutes
    Cook Time15 minutes
    Total Time45 minutes
    Course: Appetizer
    Cuisine: Middle East
    Keyword: dips
    Servings: 4

    Ingredients

    • 3 large red bell peppers
    • 1/2 cup chopped walnuts
    • 1/3 cup breadcrumbs
    • 3 tbsp extra virgin olive oil
    • 1/2 tsp ground cumin
    • 1 tsp red pepper flakes
    • 1 tsp lime juice
    • 1 tbsp pomegranate molasses
    • 1/4 tsp black pepper
    • 1/2 tsp salt
    • splash of water (if necessary)

    Garnish

    • 2 roasted chopped walnuts
    • 1 tbsp pomegranate
    • extra virgin olive oil
    • parsley

    Instructions

    • Preheat oven to 200C. Chop red peppers into half and roast them in the oven for 15 to 20 minutes.
    • Blend all the ingredients required in a food processor. For a more authentic version, you could also use a pestle and mortar.
    • Garnish generously with the ingredients and serve with sourdough, pita or any flatbread!
  • Scallion & Leek Pancakes

    Scallion & Leek Pancakes

    These crispy and flaky Chinese-style savoury pancakes are crunchy, addictive and an absolute delight to munch on, when paired with a soy-sesame dipping sauce.

    My first experience with these pancakes were at little shops in my neighbourhood hawker centre that would sell different styles of crispy pancakes. I tried them once or twice but never noticed the simplicity and brilliance of the pancake – we’ve come across many scallion pancake recipes on the Internet but the addition of leeks give it a slight hint of sweetness paired with the tang and acidity from the spring onions.

    Savoury pancakes are usually an instant hit for me, and these taste absolutely amazing. The layers are filled with generous amounts of chopped spring onions and leeks with a hint of sichuan pepper so every bite you take will have the right balance of flavours.

    These pancakes are also known as Cong You Bing (葱油饼) and they are a savoury pastry-type flatbread, originating from northern China.

    Tips to make the perfect pancake

    There are certain steps in this recipe, that might leave you wondering – why do it this way? Here I will give you some tips that I’ve learnt during the recipe testing phase to maximise flavour of these delicious flatbreads!

    Kneading dough

    I’ve tried 2 versions – using a mix of hot and cold water as well as using just hot water to mix the dough. I found that both versions worked well for the dough, but in this recipe I will be using boiling water.

    Filling

    I like to use both parts of the spring onions and leeks to add to the filling. I find that it looks very appealing, colour wise and also tastes very balanced.

    Flakiness of pastry

    Add some flour to the filling. The paste should have a good mix of flour and oil for it to have the perfect texture.

    Print Recipe

    Scallion and Leek Pancakes

    These crispy and flaky Chinese-style savoury pancakes are crunchy, addictive and an absolute delight to munch on, when paired with a soy-sesame dipping sauce.
    Prep Time15 minutes
    Cook Time30 minutes
    Total Time45 minutes
    Course: Appetizer
    Cuisine: Chinese
    Keyword: pancakes, savoury
    Servings: 4

    Ingredients

    • 2 cups all purpose flour
    • 1/2 tsp salt
    • 2/3 cup boiling water

    Filling

    • 2 tbsp all purpose flour
    • 3 tbsp extra virgin olive oil
    • 1/4 tsp sichuan pepper powder
    • 1/2 cup chopped spring onions
    • 1/2 cup chopped leeks
    • pinch salt

    Soy-sesame dipping sauce

    • 1.5 tbsp light soy sauce
    • 1 tsp rice vinegar
    • 1 tsp sesame oil
    • 1/2 tsp agave syrup

    Instructions

    • Add all the dry ingredients to a bowl and add boiling hot water. Use chopsticks to stir until a rough dough combines.
    • Use your hand to combine further – the dough does not have to be smooth looking. Cover for 15 minutes.
    • Meanwhile, make your filling by combining all the ingredients in a bowl and giving it a mix. Add more oil if mixture is too thick.
    • Knead the dough for a few minutes until it becomes smooth. Cut and divide into 6 pieces.
    • Add some oil on a smooth surface and roll out a piece of dough into a rectangle. Add the filling and loosely roll it up.
    • Twist and roll the dough again until it looks like a snail shell. Roll this again until you get a nice, thin pancake.
    • Repeat this process for the rest of the dough pieces.
    • Heat up your pan and brush with some olive oil. Add the pancake and pan fry for a few minutes on both sides until crispy.
    • Mix the ingredients for soy sesame sauce. Slice the pancakes into four and serve!

  • Filipino Peanut Stew (Kare Kare)

    Filipino Peanut Stew (Kare Kare)

    Kare Kare is a traditional Filipino thick savoury peanut stew, accompanied by a vegan shrimp paste to bring it to the next level.

    Kare Kare is a traditional Filipino stew, commonly using different types of meats like oxtails and pork parts. Today, we’re making a vegan version with lots of veggies, tofu, tempeh and ground peanuts. I’ve served it with some blanched bok choy, garlic sprouts and vegan chili shrimp paste.

    I’ve kept most of the vegetables authentic to this dish like bok choy, eggplants and banana blossoms. However, I’ve substituted spring beans for garlic sprouts for more flavour. To thicken the sauce, I used rice flour but you can also use corn flour if it’s easier to access.

    Kare Kare is best served with hot white rice and tastes amazing! The favourite part of this stew is the fact that it’s freshly prepared and balanced with proteins and plenty of vegetables.

    Since this version does not include any meat, the preparation is also much faster than traditional Kare Kare. It’s also naturally gluten free!

    Ingredients You Need

    • banana blossom – you can also get fresh banana hearts which is what I used in this recipe. They also sell canned banana blossom, which would be more convenient.
    • eggplants – a versatile vegetable used in Kare Kare
    • garlic sprouts – we’re using this in place of long string beans for more flavour but you can still use long spring beans!
    • bok choy – you can use any other chinese greens if you are unable to find bok choy
    • protein – I used extra firm tofu and tempeh
    • rice flour – I used rice flour from a pack for convenience but traditionally toasted rice flour is used
    • annatto powder – to give the stew a brighter colour
    • ground peanuts + unsweetened peanut butter – form the signature flavours of this dish
    • vegan fish sauce
    • beef boullion cube or vegetable stock cube
    • vegan shrimp paste 
    Print Recipe

    Filipino Peanut Stew (Kare Kare)

    Kare Kare is a traditional Filipino thick savoury peanut stew, accompanied by a vegan shrimp paste to bring it to the next level.
    Prep Time15 minutes
    Cook Time30 minutes
    Total Time45 minutes
    Course: Main Course
    Cuisine: Filipino
    Keyword: stews
    Servings: 6

    Ingredients

    • 1 cup banana blossom shredded
    • 2 medium eggplants
    • 3-4 stalks garlic sprouts 2-3 inch length
    • 1 bundle bok choy
    • 1 slab tempeh
    • 250 g extra firm tofu
    • 5 small shallots
    • 3-5 cloves garlic
    • 1 tbsp oil
    • 2 tbsp rice flour
    • 1.5 tbsp annatto powder
    • 3/4 cup ground peanuts
    • 3 tbsp unsweetened peanut butter
    • 2 tbsp vegan fish sauce
    • 1 beef boullion cube
    • salt
    • black pepper
    • 3 tbsp vegan shrimp paste (substitute with sambal)
    • 3.5-4 cups water
    • more oil for frying

    Instructions

    • Chop your shallots and garlic finely. Slice eggplants and garlic sprouts in a 3-inch length, shred your banana blossoms and keep aside. Reserve some bok choy and garlic sprouts for serving later.
    • Roast 3/4 cup peanuts and ground them into a fine powder.
    • Fry your tofu and tempeh in some oil and keep them aside.
    • Add some oil to a wok. Add shallots and fry until lightly brown. Then add minced garlic and saute until fragrant.
    • Add eggplants and saute for 5-8 minutes until they are cooked. Halfway through, add banana blossoms.
    • Once that's done, add garlic sprouts and saute for about 2 minutes. Remove the ingredients and keep them aside.
    • To the same wok, add water, annatto powder and mix well. Add ground peanuts and peanut butter and combine well.
    • Add vegan fish sauce, beef boullion cube and mix until combined. Mix rice flour in some water to create slurry and pour that in.
    • Bring the mixture to boil as you keep stirring. It should become thicker.
    • Add in your protein and vegetables back in. Lastly, add in your bok choy and mix until they become cooked (should take 1 minute).
    • Mix in 2 tbsp vegan shrimp paste. Mix well and serve with blanched bok choy, stir fried garlic sprouts and a heaping spoon of vegan shrimp paste. Enjoy!
  • Korean Braised Tofu

    Korean Braised Tofu

    This spicy braised tofu dish, also known as dubu-jorim is coated in a savoury, spicy sauce seasoned with lots of spring onions and toasted sesame seeds.

    This simple tofu recipe will have you addicted to tofu – it’s pan fried to the perfect crispy and coated in a spicy soy sauce with lots of spring onions and sesame seeds for the ultimate flavour. It makes a nice pairing with rice, noodles or anything really from spring rolls to wraps and sandwiches.

    Tofu is commonly used in many Korean dishes (even meat-based ones) as it’s soaks up all the flavour and an amazing source of protein. It is also incredibly versatile, so you can add it as a substitute to most dishes while still getting the same spicy or sweet flavours.

    One more thing about this recipe is that you can use tofu the way you buy it – no freezing or thawing needed. Using it in its natural form elevates the flavours to the next level! It involves a simple two-step process pan-frying the tofu until golden brown and crispy (yes it gets crispy even without corn starch), then braising them in a spicy-soy sauce loaded with chopped scallions. The aroma is wonderful!

    What You Need for This Recipe

    • Tofu: using extra firm tofu would be ideal so it does not fall apart when frying. Soft tofu tends to do that – one way to avoid this when you only have soft tofu is to deep frying to make sure they get as crispy as possible.
    • Spicy-soy sauce: light soy sauce, sesame oil, gochugaru and coconut sugar to balance out the spice
    • Aromatics: spring onions – add both white and green parts but reserve some of the green for later!
    • Garnish: toasted sesame seeds and green onions
    Print Recipe

    Spicy Korean Braised Tofu

    This spicy braised tofu dish, also known as dubu-jorim is coated in a savoury, spicy sauce seasoned with lots of spring onions and toasted sesame seeds.
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Appetizer, Side Dish
    Cuisine: Korean
    Keyword: korean recipes, tofu recipes
    Servings: 4

    Ingredients

    • 450 g extra firm tofu
    • oil for pan frying
    • 3 tbsp light soy sauce
    • 2 tbsp sesame oil
    • 1 tsp coconut sugar
    • 1 tbsp gochugaru
    • 2 tsp toasted sesame seeds (black & white)
    • 1/3 cup scallions
    • 1/4 cup water

    Garnish

    • toasted sesame seeds
    • spring onions green part

    Instructions

    • Slice tofu into squares and pan fry in oil until crispy.
    • Mix all the ingredients needed for the sauce.
    • Pour the sauce over the fried tofu and braise it for a few minutes, letting it soak up all the flavour.
    • Garnish with spring onions and sesame seeds.
  • Kimchi Pancake (Kimchijeon)

    Kimchi Pancake (Kimchijeon)

    This vegan-friendly kimchi pancake is made with a simple batter made from flour, vegan kimchi and vegetables. Nutritious and simple to make!

    Kimchi pancake is one of the easiest dishes to make and is absolutely flavour-packed and nutritious from the added vegetables. You can have this as a snack and also pair this with your lunch or dinner as the perfect side dish.

    The Korean name for kimchi pancakes are called Kimchi Buchimgae or Kimchijeon. The history of how kimchi came about was deeper compared to the actual dish itself – During the Silla dynasty (57 BC – AD 935), kimchi became widespread and prevalent as Buddhism caught on and encouraged a vegetarian diet. Who would have thought?

    For my other kimchi recipes, you can check out my: Spicy Kimchi Udon, Vegan Kimchi Grilled Cheese Sandwich, and Vegan Korean Army Stew.

    Traditionally, meat is also often added to the pancakes but today we’ll be making a vegan version packed with veggies and herbs. You can make these pancakes easily with any leftover vegetables at home, flour and a good quality vegan kimchi. One of the key components of flavour is also adding the kimchi brine along with the kimchi that elevates the sourness and spice to another level.

    Print Recipe

    Kimchi Pancake (Kimchijeon)

    This vegan-friendly kimchi pancake is made with a simple batter made from flour, vegan kimchi and vegetables. Nutritious and simple to make!
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Appetizer, Side Dish
    Cuisine: Korean
    Keyword: korean, pancakes
    Servings: 3

    Ingredients

    • 1/2 cup flour`
    • 2 tbsp corn starch
    • 1 cup vegan kimchi
    • 1 tbsp kimchi juice
    • 1/3 cup water
    • salt
    • 1/2 cup carrot thinly sliced
    • 1/2 cup baby corn thinly sliced
    • 2 stalks spring onions
    • oil for frying

    Dipping Sauce

    • 2 tsp soy sauce
    • 1 tsp mirin
    • 1 tsp sesame oil
    • 1 tsp toasted sesame oil

    Instructions

    • Combine dry ingredients together first. Add in kimchi, kimchi juice, vegetables and water. Give it a good mix.
    • Add some oil evenly to a pan and add in your kimchi pancake batter. Cook for a few minutes on one side and ensure that the pancake is not sticking to pan.
    • Fling your wrist and flip the pancake, letting it cook for a few minutes on the other side.
    • Mix together ingredients for the dipping sauce. Slice your pancake evenly and serve with the sauce!

  • Coconut Chutney

    Coconut Chutney

    This easy 5-minute spicy coconut chutney dip is the perfect accompaniment to your meals to elevate flavour. It’s also naturally vegan and gluten free!

    Coconut chutney dates back to the 17th century where legend has it that Mughal emperor Shah Jahan fell ill and the treatment was to consume something that was light, nutritious and flavourful – and that’s how the great chutney was born.

    I would consider coconut chutney as one of the underrated dip or a condiment, as compared to other popular chutneys like green and tomato-onion chutneys. It’s a south indian dip, best paired with tiffin items like dosai (indian crepes) and idli (fluffy rice cakes). It’s often made with coconut pulp or grated coconut blended with other ingredients such as green chillies, ginger and gram dahl or peanuts!

    Tips to make the best chutney

    The type of blender you use

    To blend this chutney, you would need a high speed blender or grinder. I used raw coconut which is even harder to blend than the grated ones or pulp so a grinder was my best option.

    You can also use a high speed food processor that does the trick. We just have to ensure all the ingredients are blended evenly and you can add a splash of water to make it easier if required.

    Tempering is crucial

    We’ve probably seen countless videos of adding hot oil to spices but tempering is slightly different. You add aroma-inducing spices to slightly hot oil and roast them until you inhale that waft of nuttiness, spice and fragrance. Then pour them over your chutney, hear that sizzle and give it a good mix before serving!

    Also be careful not the burn the spices! In that case, you would lose all the flavour and tempering wouldn’t make much of a difference.

    Print Recipe

    Coconut Chutney

    This easy 5-minute spicy coconut chutney dip is the perfect accompaniment to your meals to elevate flavour. It's also naturally vegan and gluten free!
    Cook Time5 minutes
    Total Time5 minutes
    Course: Condiment
    Cuisine: Indian
    Keyword: chutney, dips
    Servings: 4

    Ingredients

    • 3/4 grated coconut
    • 2 tbsp gram dahl
    • 1 tsp minced ginger (or 3 ginger slices)
    • 1 green chili
    • 1/2 tsp salt
    • 1.5 tbsp groundnut oil (sub neutral oil)
    • 1/4 tsp mustard seeds
    • 1/2 tsp cumin seeds
    • 1 sprig curry leaves
    • 1 dried red chili, broken
    • pinch hing

    Instructions

    • Blend grated coconut, gram dahl until a coarse mixture forms. Then add ginger, green chili, salt and a splash of water before blending them into a smooth paste.
    • Add oil to a small pan on low-medium heat and add mustard and cumin seeds.
    • Once they start popping, add curry leaves and wait from them to crackle.
    • Then, add dried red chili, let them roast and get crispy in the oil on low heat for 2 minutes. Make sure they don't burn!
    • Transfer the coconut chutney into a bowl and pour over the oil mixture. Give it a good mix and it's ready to serve!

  • Hummus with Meat

    Hummus with Meat

    This Lebanese staple consists of a silky, smooth hummus dip topped with vegan ground beef made with tofu and spices and garnished with pine nuts, coriander and olive oil.

    This easy hummus recipe consists of spiced ground vegan beef made with tofu and is traditionally known as hummus bil lahme! This dip originated in Lebanon but can also be widely found across many regions in the Middle East. It has become so popular that it can be found internationally as well!

    The garnish gives the dish more flavour – I used olive oil, paprika, toasted pine nuts and chopped coriander.

    What You Need for This Recipe

    • Chickpeas – I used one can of chickpeas for the recipe along with the chickpea water
    • Tahini – a good quality tahini is needed for silky, smooth hummus
    • Lemon juice – it’s important to add some acidity into this dip
    • Spices – cumin is a must!
    • Olive oil – a good quality olive oil is important, extra virgin or cold pressed olive oils would work
    • Vegan ground beef – extra firm tofu and spices

    This recipe is gluten free! Simple swap out dark soy sauce for a gluten free soy sauce or tamari and you’re good to go!

    Print Recipe

    Hummus with Meat

    This Lebanese staple consists of silky, smooth hummus topped with vegan ground beef & garnished with pine nuts, coriander & olive oil.
    Prep Time5 minutes
    Cook Time25 minutes
    Course: Appetizer
    Cuisine: Lebanese, Middle East
    Keyword: dips, hummus
    Servings: 4

    Ingredients

    Vegan Ground 'Beef'

    • 200 g extra firm tofu
    • 1 tsp ground cumin
    • 1 tsp ground coriander
    • 1 tsp dried oregano
    • pinch cayenne pepper
    • 1 tbsp vegan beef stock powder (sub 1/8 cup concentrated vegan beef stock)
    • 1 tbsp dark soy sauce
    • 1 tbsp tomato paste
    • 1/4 freshly cracked black pepper
    • pinch hing
    • salt to taste

    Hummus

    • 1 can chickpeas
    • 3 tbsp tahini
    • 1/2 tsp cumin
    • 1 tbsp lemon juice
    • 3 tbsp extra virgin olive oil
    • salt
    • 3-4 ice cubes
    • 1/4 cup chickpea water (add more if required)

    Garnish

    • extra virgin olive oil
    • smoked paprika
    • 1-2 tbsp pine nuts
    • chopped coriander

    Instructions

    • Crumble extra-firm tofu and add it to a pan with oil. Add all your spices – cumin, coriander, oregano, cayenne pepper, stock powder, hing and black pepper. Give it a good mix until well combined.
    • Add dark soy sauce and tomato paste. Give them a good mix until they are brown and fully pan roasted. They should have a dark hue.
    • Drain chickpeas and add them to a blender. Keep the chickpea water from the can.
    • Add all ingredients for the hummus to a high speed blender and blend until smooth. Add more chickpea water if required.
    • Add the vegan mince to top the hummus and garnish with olive oil, smoked paprika, toasted pine nuts and chopped coriander.