Brown Girl Vegan

Author: ramyaramesh3007

  • Peanut Satay Sauce

    Peanut Satay Sauce

    This luscious peanut-y sauce is the perfect dip for these delicious tempeh satay skewers – you can also make this as a dip for other dishes like noodles, wraps and spring rolls!

    Satay was one of my favourite foods since young – I grew up having the skewers with a delectable peanut sauce I could never get enough of. It’s savoury, sweet and slightly spicy with coarse but soft peanut bits. You can also make this as a smooth and creamy dip, but this is the way I’ve always had it and for some reason, it tastes so much more delicious!

    This recipe requires just ingredients like onions, garlic, tamarind juice, and peanuts. You can get some of these ingredients online or at your local Asian store.

    What Do I Need?

    • roasted peanuts – I just got ready made roasted peanuts. You can also hand roast them yourself if you’d like!
    • tamarind pulp – to extra tamarind water
    • coconut sugar – for that sweetness. You can also use Gula Melaka (palm sugar) instead
    • kecap manis – sweet soy sauce essential for this dish
    • dried red chilies – deseeded and soaked in warm water
    • garlic & shallots, lemongrass stalk, ginger
    • lime – for that tanginess!
    • pineapple puree – this is completely optional, but I like to add it for that subtle citrusy flavour

    This recipe is also 100% vegan and gluten free! For the satay, I used frozen tempeh satay from Angie’s Tempeh (gifted, but her products are so fresh and tasty!).

    Print Recipe

    Peanut Satay Sauce

    This luscious peanut-y sauce is the perfect dip for these delicious tempeh satay skewers – you can also make this as a dip for other dishes like noodles, wraps and spring rolls!
    Prep Time10 minutes
    Cook Time20 minutes
    Total Time30 minutes
    Course: Condiment, Side Dish
    Cuisine: Fusion, Malaysian, Singaporean
    Keyword: peanut recipes
    Servings: 2

    Ingredients

    • 1 cup baked unsalted peanuts (or roasted)
    • 1.5 tbsp tamarind pulp
    • 1/2 cup water
    • 6 dried red chillies
    • 4 shallots
    • 4 ginger slices
    • 1 lemongrass
    • 1 tsp coriander powder
    • 3 tbsp oil
    • 1 tsp coconut sugar
    • 1 tbsp kecap manis
    • 1 tbsp pineapple puree (optional)
    • 1/2 tsp salt
    • 1 calamansi lime
    • 3/4-1 cup water

    Satay

    • 1 pack frozen satay
    • cucumber
    • rice cakes

    Instructions

    • De-seed your dried chilies and soak them in hot water for 10 minutes.
    • Soak 1.5 tbsp tamarind pulp in 1/2 cup warm water and mix until you get tamarind water. Dispose the seeds.
    • Meanwhile, add your baked or roasted peanuts to a high speed blender and pulse until you get coarse grains (but not too coarse)
    • To another blender (or the same one), add soaked chilies, shallots, lemongrass stalk (the purple part), ginger slices, and coriander powder.
    • Add 1-2 tbsp tamarind water to the blender to blend. Blend until you get a paste.
    • To a pan, add oil and the paste. Saute until fragrant, for 3-5 minutes. Add your crushed peanuts and saute.
    • Add water, kecap manis, coconut sugar, remaining tamarind water and mix until the mixture starting bubbling and you start seeing oil on top.
    • Add salt and squeeze some lime. Give it a good mix.
    • Serve with vegan satay, cucumber slices and rice cakes.
  • Tofu Kecap Stir Fry

    Tofu Kecap Stir Fry

    This Indonesian inspired sweet and soy fried tofu stir fry is delicious and protein packed, yet simple to make – it also only takes 30 minutes to make!

    The first time I had tofu kecap was at a roadside Indian casual restaurant on my drive to Johor Bahru. I didn’t expect to be welcome at a place that I just stumbled upon, let alone try vegan dishes. However, they had an ENTIRE section filled with comforting Indian-style vegetables with hot basmati rice. To my surprise, there were also a tofu dish drenched in kecap manis sauce – a sweet soy sauce commonly used in Indonesian cuisine.

    You can also use tempeh in place of tofu or even use a mix! I fried the tofu in some corn starch for it to be extra crispy and flavourful. You can follow the same steps for frying the tempeh.

    What You Need

    • extra firm tofu – I coated my tofu squares in corn starch and pan fried it until crispy. Never goes wrong! You can also bake them or air fry them until crispy.
    • lemongrass – to make the dish more fragrant
    • ginger – for that earthy, spicy flavour
    • kecap manis – an Indonesian sweet soy sauce that’s used in many dishes. It’s the main ingredient for the sauce we’re making!
    • dark soy sauce – for that colour
    • garnish – spring onions and red chilies
    Print Recipe

    Tofu Kecap Stir Fry

    This Indonesian inspired sweet and soy fried tofu stir fry is delicious and protein packed, yet simple to make – it also only takes 30 minutes to make!
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Side Dish
    Cuisine: Fusion, Indonesian
    Keyword: tofu, tofu recipes
    Servings: 3

    Ingredients

    • 300-350 g extra firm tofu
    • 1/2 cup corn starch
    • 1 tsp ginger paste
    • 2 stalks lemongrass the purple part
    • 2 tbsp kecap manis
    • 2 tsp dark soy sauce
    • 1 tsp sambal chili
    • 1/2 cup water
    • 1/4 tsp black pepper
    • olive oil for frying

    Instructions

    • Slice tofu into squares or small cubes and coat them all in corn starch.
    • Pan fry them in minimal olive oil, or air fry them until crispy.
    • To that same pan, add 1 tbsp olive oil, ginger paste and lemongrass paste. Saute until fragrant.
    • Add kecap manis, soy sauce, and sambal. Mix well and add water.
    • Let simmer for 1-2 minutes. Add some black pepper and give that a good mix.
    • Add tofu back in, give it a good mix. Serve with chopped spring onions and red chilies!
  • Vegan Pasta Salad with Spicy Ranch Dressing

    Vegan Pasta Salad with Spicy Ranch Dressing

    This cool and refreshing pasta salad is the most amazing summer dish – made with crunchy vegetables, tasty tofu and a creamy, zesty ranch dressing that is addictive!

    Most of us know this and live by it – the dressing makes or breaks any salad. Crunchy vegetables on its own is great (kind of) but those days when you are craving a filling, wholesome & satisfying salad? The dressing plays a huge huge part in elevating the dish.

    This is a Vegan Pasta Salad with simple ingredients and an ultra creamy and tangy sauce. The secret ingredient – not cashews, nuts or any milk – is soft, silken tofu.

    As someone who prefers carbs, salads often don’t fill me or keep me satisfied. But this pasta salad really hit different. Thanks to the creamy dressing infused with acidic components, herbs and seasoning. It’s also ridiculously easy to make. It’s the preparation of ingredients that takes some time but the dish in itself is so versatile because you can use almost anything on hand!

    This pasta salad can also be made gluten free – simply use a gluten free pasta such as brown rice fusilli or lentil pastas for that extra boost of protein. The dressing is 100% gluten free!

    Print Recipe

    Vegan Pasta Salad with Spicy Ranch Dressing

    Prep Time15 minutes
    Cook Time5 minutes
    Total Time20 minutes
    Course: Main Course, Salad
    Cuisine: Fusion, Western
    Keyword: pasta salad, salad recipes
    Servings: 2

    Ingredients

    Spicy Ranch Dressing

    • 150 g silken tofu
    • 10 g spring onions
    • 1 small jalapeño
    • 5 g fresh dill
    • 1 tbsp lemon juice
    • 2 tbsp nutritional yeast
    • 1 tsp jalapeno juice
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1 tsp dried herbs
    • salt

    Pasta Salad

    • 1.5 cups dry pasta
    • 1/2 cup japanese cucumber
    • 1/2 cup celery stalks
    • 5 cherry tomatoes
    • 1/4 cup olives
    • 1 avocado
    • fried tofu
  • Best Vegan Birria Beef Tacos

    Best Vegan Birria Beef Tacos

    These vegan Birria ‘Beef’ Tacos are cooked in a mix of guajillo and adobo peppers for the ultimate spicy and smokey filling with a cheesy bite.

    I’ve wanted to try Birria Tacos for the longest time since I turned vegan, but options are always limited. I tried them with vegan carnitas at Cena Vegan and they were so delicious so I had to recreate them at home!

    Authentic Mexican ingredients are a little more difficult to find here but I managed to get some dried mexican guajillo chillies from RedMart.

    This recipe is a little longer than my quick recipes but it’s worth it to make get the best flavours when recreating this dish at home. Since it’s vegan, you also don’t have to spend much time stewing the meat but by preparing them the right way, you can maximise on flavour.

    I didn’t use corn tortillas for this recipe as they were hard to find, but these wheat tortillas saved the day and are totally so delicious when cooked and pan fried with the broth.

    What You Need For This Recipe

    For the flavourful and spicy broth, you need:

    • Guajillo Peppers – These are commonly used in Mexican cooking. The ones I got however were very spicy so I had to de-seed them. You only need 1-2 for this recipe.
    • Adobo Peppers – We’re adding this for extra flavour. I used canned adobo peppers cooked in chipotle sauce.
    • Spices – chili powder, mexican oregano (I used regular), ground cumin, salt
    • Bay leaves – add so much flavour!

    For the shredded ‘meat’, you would need:

    • king oyster mushrooms – these are best to shred!
    • extra firm tofu – to add more dimension and add a meaty texture to the dish. You can substitute this with more mushrooms to make this recipe soy free.
    • spices – garlic powder, taco seasoning, oregano
    • acidity – orange juice & lime juice

    If you are able to substitute the wheat tortillas for corn tortillas, this recipe will be entirely gluten free!

    Print Recipe

    Best Beef Birria Tacos

    These vegan Birria 'beef' tacos are cooked in a mix of guajillo and adobo peppers for the ultimate spicy and smokey filling with a cheesy bite.
    Prep Time10 minutes
    Cook Time50 minutes
    Total Time1 hour
    Course: Main Course
    Cuisine: Fusion, Mexican
    Keyword: mexican, tacos
    Servings: 3

    Ingredients

    Birria Broth

    • 2 guajillo chiles deseeded
    • 1 can adobo peppers in chipotle sauce
    • 2-3 cups water
    • 1 tbsp olive oil
    • 2 bay leaves
    • 4 garlic cloves (sub 2 tsp garlic powder)
    • 1 beef boullion
    • 1 tsp chili powder
    • 1 tsp mexican oregano
    • 1 tsp ground cumin
    • salt to taste

    Vegan Mushroom & Tofu 'Carnitas'

    • 3 king oyster mushrooms
    • 300 g extra firm tofu
    • 1 tbsp olive oil
    • 1 tsp ground cumin
    • 2 tsp dried oregano
    • 2 tbsp taco seasoning
    • 2 tsp garlic powder
    • 1 tsp dark soy sauce (sub tamari for gluten free)
    • cilantro
    • 1/2 cup orange juice

    Other Ingredients

    • 6 tortillas
    • shredded vegan mozarella
    • 1 tbsp lime juice

    Instructions

    • Soak guajillo chiles in warm water for 10 minutes. Blend the peppers and adobo peppers with some water into a paste.
    • Add some oil and add the paste onto a pan. Add 2 cups of water and bay leaves. Mix well and let it simmer for a few minutes.
    • Add beef boullion, spices, and salt. Mix well and cover with a lid. Let it stew and simmer for 20-30 minutes.
    • Shred your king oyster mushrooms with a fork and pull them apart. Drain the excess water from your tofu and shred the blocks.
    • To another pan, add some olive oil and add mushrooms. Pan fry them until they release all the water. Then add in your shredded tofu.
    • Add your spices and seasonings and toss them until they brown and fried. Then add in dark soy sauce, 2 tbsp birria broth, lime juice and orange juice.
    • Give that a good mix and set that aside. Your 'meat' must be slightly moist.
    • Meanwhile, get your tortillas and add them onto a pan. Slather them with the broth one one side and flip. Repeat this with the other side.
    • Add some vegan cheese and meat and flip it over and press the taco down. Grill them on both sides until brown.
    • Repeat this process for the rest of the tacos.
    • Strain the birria broth so you're only left with the soup. Serve the soup alongside the tacos and garnish both with some chopped coriander. Serve!
  • Spicy Tofu Sambal

    Spicy Tofu Sambal

    This authentic and simple Indian-style tofu sambal recipe is a spicy side dish you can add to your meal and can be prepared in just under 30 minutes!

    Tofu sambal is very popular in south-indian cuisine and I’ve been having this in Singapore where I grew up, since I was a child. I do have to warn you that it can be super spicy but it’s also very delicious alongside indian soups and curries. Also referred to as ‘tau sambal’ by locals, something about it screams comfort. And the fact that it’s traditionally made with tofu is very much delightful to hear!

    This spicy tofu sambal made with an easy homemade sambal paste will leave you feeling hot but satisfied. The perfect side dish to any south indian meal or if you want to fuse or jazz things up, you can also add them to wraps, sandwiches or add them as a topping for dishes like fried rice and noodles.

    What You Need for This Recipe

    • extra firm tofu – I use fresh tofu from my market and it’s not the most firm but this recipe is not substituting tofu for ‘chicken’ so we’re good!
    • onions and garlic – for my alliums free peeps, sorry – this recipe has to have onions and garlic but I’m working on an alliums-free version as we speak
    • chillies – the type of chillies you use is very important – the recommended ones are dried red chillies (bedigai chillies) for best colour and flavour
    • tomatoes – you would need lots of them
    • kashmiri chili powder
    • coconut sugar – to balance out the spices
    • salt to taste

    This recipe is also 100% gluten free!

    Print Recipe

    Spicy Tofu Sambal

    This authentic and simple Indian-style tofu sambal recipe is a spicy side dish you can add to your meal and can be prepared in just under 30 minutes!
    Prep Time10 minutes
    Cook Time20 minutes
    Total Time30 minutes
    Course: Main Course, Side Dish
    Cuisine: Fusion, Indian
    Keyword: indian recipes, tofu recipes
    Servings: 4

    Ingredients

    • 450 g extra firm tofu
    • 1 tbsp olive oil
    • 3 dried red chillies
    • 2 medium tomatoes
    • 2 small shallots
    • 3-4 cloves garlic
    • 1/2 tbsp kashmiri chili powder (add more for more spice)
    • 1/2 tsp salt
    • 1 tsp coconut sugar
    • 3/4 cup water
    • 4-5 kaffir lime leaves

    Instructions

    • Soak the dry red chillies in hot water for 10 minutes.
    • Slice the tofu into squares and fry them in olive oil until crispy. You can also bake them at 200C for about 15-20 minutes or air fry them until crispy.
    • Chop garlic, shallots and tomatoes into small cubes and pan fry them in some olive oil until they are soft and mushy (fully cooked).
    • Add them to a high speed blender, along with the soaked chillies and a splash of chili water. Blend until you get a smooth paste.
    • Add back the paste into the pan and add kashmiri chili powder. Saute for a few minutes.
    • Then add water, salt, and coconut sugar. Stir until well combined.
    • Lastly, tear up the kaffir lime leaves along the stem and add them to the sauce. Stir for a minute, then add your tofu in and coat the sauce evenly.
    • Serve as it is, or with some spring onions / coriander and serve!

  • Gochujang Rose Pasta with Mushrooms

    Gochujang Rose Pasta with Mushrooms

    This silky, smooth and creamy gochujang pasta paired with smoky, spicy oyster mushrooms is the ultimate pasta that comes together in under 30 minutes!

    Korean food trends are an absolute must try in my opinion. This creamy gochujang pasta is delicious and comes together in just under half an hour. This pasta is inspired by rose shrimp pasta and we’ll use king oyster mushrooms to substitute the shrimp!

    What Do I Need?

    • pasta: you can use any type of pasta for this recipe, I used Fusilli Corti Bucati because it absorbs the flavours so well!
    • gochujang: this is a korean spicy paste, and it’s pretty spicy with some notes of sweetness. You can reduce the amount of gochujang if you are sensitive to spice – you could also substitute with ssamjang paste which is a less spicy korean paste similar to gochujang.
    • tomato paste: adds a nice red hue to the sauce!
    • cream: using cream gives it that nice pink colour, but you can also use full-fat coconut milk for a delicious .
    • vegan ‘shrimp’ alternative: king oyster mushrooms are perfect for a shrimp substitute and they taste amazing in the smoky, spicy marinade
    Print Recipe

    Gochujang Rose Pasta with Mushrooms

    This silky, smooth and creamy gochujang pasta paired with smoky, spicy oyster mushrooms is the ultimate pasta that comes together in under 30 minutes!
    Prep Time10 minutes
    Cook Time20 minutes
    Total Time30 minutes
    Course: Main Course
    Cuisine: Fusion
    Keyword: gochujang, pasta, pasta recipes
    Servings: 2

    Ingredients

    Rose Pasta

    • 2 cups dry pasta
    • 1 tbsp olive oil
    • 2 tbsp gochujang paste
    • 1 tsp gochugaru
    • 1 tbsp tomato paste
    • 1/2 veggie boullion cube
    • 1/2 cup vegan cream (sub with full fat coconut milk)
    • 1/2-1 cup pasta water
    • 2 tsp garlic powder
    • salt (if needed)

    Vegan Mushroom 'Shrimp'

    • 2 king oyster mushrooms
    • 1 tbsp gochugaru
    • 1 tbsp soy sauce
    • 1/4 tsp liquid smoke (optional)
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1/4 tsp black pepper
    • salt (as needed)
    • olive oil
    • splash of water

    Garnish

    • fresh parsley or coriander
    • gochugaru

    Instructions

    • Slice your mushrooms into circular pieces. Make your marinade with the ingredients listed above. Add a splash of water if the mixture is too thick.
    • Heat up a pan with olive oil. Place mushrooms and pan fry them until they release all water and are cooked.
    • Brush the marinade on both sides of the mushrooms and cook until they are browned.
    • Boil pasta according to the package instructions. Keep the pasta water.
    • On another pan, add some oil and add in your gochujang paste, gochugaru and tomato paste. Stir for a few minutes on a low flame.
    • Add paste water to the mixture, followed by the boullion cube and garlic powder.
    • Mix well and add in your vegan cream before giving it a good mix. Add in your pasta.
    • Give it a good mix and serve with mushrooms and chopped parsley, sprinkle of gochugaru and coriander. Enjoy!
  • Creamy Beet Pink Pasta

    Creamy Beet Pink Pasta

    What’s better that eating pasta, and knowing it has hidden protein and vegetables? This creamy beet barbie pink pasta tastes AS GOOD as it looks!

    This ultra creamy, tangy, earthy and spicy pink pasta with a subtle sweetness from the beets is a pasta you’ll want to make to pack in your protein and veggies. And it looks absolutely gorgeous (almost too pretty to eat!).

    What You Need to Make This

    • pasta – you can use any pasta shape, but I love using curly ones. I used Sfoglini in this recipe.
    • beets – use cooked beets to shorten the process of making this pasta. I used Love Beets!
    • beet powder – this is optional, but it adds a nice pink colour + adds nutrition!
    • protein – silken tofu adds creaminess to this dish
    • lemon zest and juice – to add acidity and tanginess to this pasta
    • nutritional yeast – for the cheesy flavour!
    • spices – garlic & onion powder, chili flakes, cayenne pepper. Note: you can substitute garlic powder with 5-6 roasted garlic cloves!
    • pasta water – ALWAYS save your pasta water!

    Tips to Make the Perfect Pasta

    1. Cooked beets saved a lot of time in this recipe, but you can also use fresh beets for a brighter colour. In this case, you may not even need the beet powder. Drizzle some olive oil, salt and pepper on your peeled beets. Bake them at 200C for about 30 minutes and bake them for a few extra minutes if they don’t feel soft and tender.
    2. You can substitute walnuts with pine nuts or soaked cashews.
    3. You can substitute dill for spring onion, roasted leeks or chives.
    4. Garnish is everything: garnish the pasta with fresh herbs, lemon juice/slices, olive oil, chili flakes and even some extra chopped roasted nuts if time allows.
    Print Recipe

    Creamy Beet Pink Pasta

    What's better that eating pasta, and knowing it has hidden protein and vegetables? This creamy beet barbie pink pasta tastes AS GOOD as it looks!
    Prep Time10 minutes
    Cook Time20 minutes
    Total Time30 minutes
    Course: Main Course
    Cuisine: Fusion, Western
    Keyword: pasta, pasta recipes
    Servings: 2

    Ingredients

    • 2 cups dry pasta (I used Sfoglini)
    • 2 small cooked beets
    • 150 g silken tofu
    • 1/4 cup walnuts
    • 1/8 cup fresh dill
    • 1 tsp lemon zest
    • 1/2 tbsp lemon juice
    • 3 tbsp nutritional yeast
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1 tsp chili flakes
    • 1/4 tsp cayenne pepper
    • 1/2 tsp salt
    • 1/4 cup pasta water
    • 2 tbsp beet powder (optional, but adds a vibrant pink colour)r

    Garnish

    • lemon slices
    • fresh dill
    • olive oil (optional)

    Instructions

    • Preheat oven to 220C. Roast cooked beets for about 10 minutes for better flavour.
    • Cook the pasta according to package instructions.
    • To a blender, add silken tofu, roasted beets, walnuts, dill, spices, salt, beet powder and pasta water. Blend until smooth.
    • Pour the pasta sauce over the pasta and give it a good mix.
    • Garnish with olive oil, dill and lemon slices. Serve!
  • Mee Bakso (Indonesian Meatball & Noodle Soup)

    Mee Bakso (Indonesian Meatball & Noodle Soup)

    This herby ‘beef’ meatball and noodle soup, originating in Indonesia is comfort food at its finest – and it is super simple to make!

    This popular street food dish is very popular and apparently, it is said to have originated from China. The soup is made from herbs, and plant based meat balls, along with some greens and red chili. You can even garnish with some sambal and extra kecap manis for more flavours.

    What You Need to Make This

    • noodles – rice vermicelli noodles (gluten free option) or vegan yellow noodles
    • vegan mince – I used plant based mince by Meat Zero. You can also use textured vegetable protein (TVP) or soy protein chunks. Just rehydrate them in hot water before blending them.
    • beef boullion cube – great for that ‘beefy’ aromatic flavour
    • seasonings – white pepper, onion powder, garlic powder
    • broth – ginger, spring onion, celery, star anise, cardamom, cinnamon
    • greens – any asian greens work, like bok choy, kai lan etc.
    • garnish – red chili, sambal, kecap manis
    Print Recipe

    Mee Bakso (Indonesian Beef Meatball Noodle Soup)

    This herby 'beef' meatball and noodle soup, originating in Indonesia is comfort food at its finest – and it is super simple to make!
    Cook Time30 minutes
    Total Time30 minutes
    Course: Main Course
    Cuisine: Indonesian
    Keyword: noodles, soup
    Servings: 2

    Ingredients

    Vegan Meatballs

    • 220 g plant based mince (sub soy protein or TVP)
    • 1/2 cup coriander (packed)
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1/4 tsp white pepper
    • 1/2 tsp salt

    Bakso Soup

    • 3.5 cups water
    • 1 star anise
    • 3 cardamom pods
    • 1 cinnamon stick
    • 3 stalks celery 10cm long
    • 1/2 cup spring onions
    • thumbsize ginger
    • 1 tsp brown sugar
    • 1/4 tsp white pepper

    Garnish

    • sliced red chilies
    • handful of greens
    • sambal
    • kecap manis

    Instructions

    • Preheat oven to 200C.
    • In a food processor, combine plant based meat, coriander, onion powder, garlic powder, white pepper and salt.
    • Shape them into small meatballs and spray some olive on top. Bake for 15 minutes, flipping them halfway.
    • Slice your ginger into thin slices. Cut your spring onions and celery into sizeable pieces as well.
    • Add water to a pot, along with the spices – star anise, cardamom, cinnamon, ginger, celery, spring onion and beef boullion cube. Bring them to a boil.
    • Boil for about 10 minutes with the lid closed. Then, add white pepper, sugar, and salt.
    • Blanch noodles in hot water for a minute or two. Serve noodles with meatballs, soup, greens and chillies.
  • Vegan Ramly Burger

    Vegan Ramly Burger

    This Malaysian style burger is filled with a vegan beef patty, wrapped in an omelette and topped with a generous amount of mayo, chili sauce and a signature black pepper sauce!

    ‘Ramly Burger’ are sold almost everywhere in Malaysia and they are a brand of their own. Personally, the experiences I’ve had with Ramly Burgers are at Singaporean street food markets, also known as ‘Pasar Malams’. These burgers are juicy, lip-smacking and leave you wanting for more.

    But obviously these popular burgers are made with meat but thankfully, I’ve found a way to veganize them easily. The main ingredients include: beef patty, omelette egg and the signature black pepper sauce.

    You could buy black pepper sauce at Asian grocers but it can be easily made at home with just a few ingredients. The overload of sauces is absolutely essential for these burger sandwiches. All I can remember are the sauces dripping down as I take a bite of this magnificent creation.

    Print Recipe

    Vegan Ramly Burger

    This Malaysian style burger is filled with a vegan beef patty, wrapped in an omelette and topped with a generous amount of mayo, chili sauce and a signature black pepper sauce!
    Cook Time30 minutes
    Total Time30 minutes
    Course: Main Course
    Cuisine: Malaysian, Singaporean
    Keyword: burgers, sandwich
    Servings: 2

    Ingredients

    Signature Black Pepper

    • 2 tsp beef boullion powder (sub 1 boullion cube)
    • 1/2 cup water
    • 1 tsp garlic powder (sub 2 garlic cloves)
    • 1 tbsp light soy sauce
    • 1 tbsp dark soy sauce
    • 1/2 tbsp vegan Worcestershire sauce
    • 2 tbsp corn starch
    • 1/2 tbsp coconut sugar
    • 1/2 tsp freshly ground black pepper
    • 1/8 tsp salt (if needed)

    Ramly Burger

    • 4 vegan burger buns
    • 2 beyond meat patties
    • 1 bottle JUST Egg (or vegan egg alternative)
    • 1 slice vegan cheese (optional)
    • mayonnaise
    • sriracha
    • vegan butter

    Instructions

    • To a pan, add water and boullion powder/cube. Stir until it dissolves fully.
    • Then, add garlic powder, soy sauces, Worcestershire sauce, coconut sugar, black pepper. Mix well and bring the mixture to a boil.
    • Add the corn starch and keep stirring until no lumps are found. If the sauce is too thick, add a splash of water little by little until you reach your desired consistency.
    • Once that's done, add some salt according to your taste preference.
    • Meanwhile, defrost your beyond meat patties. I fry these patties without any oil but you can lightly spray some oil onto your pan and place the patties.
    • Press the patty on both sides to get the char and cook thoroughly.
    • While the patties are cooking, spread some vegan butter and toast the buns.
    • Set it aside and spray some oil into the pan again. Make sure the oil is evenly spread across the pan. Pour in your vegan egg mixture.
    • Place the Beyond Meat in the centre and a slice of vegan cheese on top. Cover the pan with a lid.
    • After about 2-3 minutes, the egg should be cooked. Gently scrape the sides of the egg and fold it on the burger patty.
    • Slather some black pepper sauce on the bun. Place this egg-vegan patty on top.
    • Add more black pepper sauce on top. Drizzle generously with vegan mayo and sriracha. Cover with the other bun and you have the perfect drool-worthy burger!
  • Hot & Spicy Dumpling Soup

    Hot & Spicy Dumpling Soup

    This spicy dumpling soup is hot, fragrant from spices and tastes like absolutely comfort food when paired with these veggie dumplings.

    This recipe draws inspiration from the hot & sour soup and it’s so addicting! And did you know it’s also super simple to make? Add your spices, pour over oil, broth and steamed dumplings. Tada!

    This is not a fully authentic version since I did add a few more ingredients. But this version with dumplings will fill you up to the brim!

    The soup base itself requires quite a few ingredients but is very easy to prepare:

    • Chili flakes – I used shandong chili flakes but you can use gochugaru
    • Sichuan pepper – this gives the numbing flavour
    • 5-spice powder – adds depth to the dish
    • Soy Sauce – I used both light and dark soy sauces
    • Sugar – balance out the dish
    • Black vinegar (Zhenjiang or Chinkiang vinegar) – if you can’t source this, you can substitute it with white vinegar
    • Shao xing wine – to add that zing or acidity
    • White pepper powder – this spice is quintessential to this dish!

    I got my dumplings from Angie’s Tempeh, they were delicious (they were gifted BUT I would re-purchase them again, so good!). They only ship in Singapore. But you can use any frozen dumplings of your choice!

    Print Recipe

    Hot & Spicy Dumpling Soup

    This spicy dumpling soup is hot, fragrant from spices and tastes like absolutely comfort food when paired with these veggie dumplings.
    Prep Time10 minutes
    Cook Time5 minutes
    Total Time15 minutes
    Course: Main Course, Soup
    Cuisine: Chinese
    Keyword: miso soup, spicy
    Servings: 2

    Ingredients

    • 10 frozen dumplings
    • 2 tsp shandong chili flakes (sub with gochugaru)
    • 1 tsp ground sichuan pepper
    • 1 tsp garlic powder
    • 1 tsp 5-spice powder
    • 2 tbsp oil
    • 2 tbsp light soy sauce
    • 1 tbsp dark soy sauce
    • 1 tbsp black vinegar
    • 2 tbsp shao xing wine
    • 1 tsp coconut sugar
    • pinch white pepper
    • 2 cups water
    • 1 tbsp toasted sesame seeds
    • 1-2 tbsp chopped scallions
    • 1 handful coriander

    Instructions

    • Add spices to a heatproof bowl – chili flakes, sichuan pepper, 5-spice, garlic powder.
    • Heat up oil on a low-medium flame until you see some steam (do not overheat it!)
    • Pour over the spices and let it sizzle. Add soy sauces, black vinegar, shao xing wine, coconut sugar and add a pinch of white pepper.
    • Give that a good mix. Boil your frozen dumplings according to package instructions.
    • Use the water you used to boil the dumplings as your 'broth', and add 2 cups to the bowl.
    • Gently add your cooked dumplings, garnish with spring onions, coriander and toasted sesame seeds. Serve!