Brown Girl Vegan

Author: ramyaramesh3007

  • Crispy Rice Paper Sushi Rolls

    Crispy Rice Paper Sushi Rolls

    These ‘sushi dumplings’ is the most unique food trend that tastes amazing and is 100% vegan AND gluten free. Try it now!

    I’m not sure about the origins of this viral trend, but to whoever it was THANK YOU! I found a way for my family to appreciate this asian-fusion snack. They are a combination of crispy spicy tofu, sushi and Vietnamese rice paper so I understand that this is not a remotely authentic sushi recipe.

    Paired with a spicy chili oil dipping sauce, they taste phenomenal. Crispy on the outside and stuffed with fillings on the inside to make the perfect snack. Of all time.


    They take a while more to make but if you have your ingredients prepped in advance, it should be super fast! You can also switch up the ingredients to include different vegetables or another protein source, like tempeh.

    Ingredients to make these ‘Sushi’ Rolls

    • rice paper sheets – are absolutely essential! You can find them at your local Asian grocer as they are most commonly used to make spring rolls in Vietnamese cuisine.
    • extra firm tofu  – you can also substitute with tempeh or a plant based meat of your choice.
    • avocado – for that natural creaminess
    • carrots and cucumber – you need that crunch!
    • spicy sauce – to coat the tofu for a nice flavour
    Print Recipe

    Crispy Rice Paper Sushi Rolls

    These 'sushi dumplings' is the most unique food trend that tastes amazing and is 100% vegan AND gluten free. Try it now!
    Prep Time30 minutes
    Cook Time10 minutes
    Total Time40 minutes
    Course: Main Course, Side Dish, Snack
    Cuisine: Asian, Fusion
    Keyword: dumplings, rice paper, sushi

    Ingredients

    • 450 g extra firm tofu
    • 4 tbsp corn starch
    • 8-10 rice paper sheets
    • 8-10 nori sheets, cut into rectangles
    • 1/2 cup cucumber matchsticks
    • 1/2 cup carrot matchsticks
    • 1 avocado
    • 1 tbsp white sesame seeds
    • 1 tbsp black sesame seeds
    • 1 cup sushi rice
    • 1.5-2 cups water

    Chili Glaze for Tofu

    • 1 tbsp soy sauce
    • 1 tbsp sriracha
    • 1 tsp brown sugar
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 2 tsp leftover corn starch
    • 1/4 cup water

    Chili Oil Dipping Sauce

    • 1 tbsp soy sauce
    • 2 tbsp chili oil

    Instructions

    • Rinse and drain the sushi rice. Add 1.5 cups water first and cook on stovetop for about 18 minutes. If rice is still uncooked, add 1/2 cup of water and cook for a few minutes. Cover the lid and let it cook more in the steam.
    • Slice tofu into rectangles. Coat in corn flour and fry them until crispy.
    • Mix together the ingredients for chili glaze. Pour over tofu and stir until the sauce thickens.
    • Wet the rice paper in water for a split second and lay it on a clean surface.
    • Layer with nori sheet, sushi rice, tofu, avocado, veggies. Wrap the rice paper horizontally, then vertically.
    • Mix the white and black sesame seeds. Roll one side of the sushi rolls into sesame seeds.
    • Fry the rolls in oil until crispy on both sides. Serve with hot chili oil dipping sauce.
  • Vegan Breakfast Bagel Sandwich

    Vegan Breakfast Bagel Sandwich

    This vegan avocado egg breakfast sandwich is everything you need for a hearty, protein packed fulfilling meal to start your day with a BANG!


    This savoury breakfast idea is the perfect way to keep full for a longer time and also enjoy the goodness or natural and whole food ingredients. it’s so yummy you may want to make this for the entire week!

    Packed with a vegan omelette-style egg, vegan cheese, sliced avocado and sriracha mayo, this is the most satisfying & delicious breakfast bagel you’ll ever have.

    For more breakfast sandwich recipes, check out my NEW Vegan Tunacado Sandwich.

    What Do I Need?

    This incredibly easy recipe only takes 30 minutes!

    This recipe is really simple once you crack my vegan egg omelette recipe. Gather your pantry staples like silken tofu, besan (chickpea flour), nutritional yeast and other spices for a flavour boost. Pour it onto a pan like how you would a normal egg, flip it and there you have the most identical looking vegan ‘egg’ you’ve ever seen in your life!

    Before
    After


    Get your favourite vegan melty cheese – both mozzarella or cheddar cheese work. Also, make sure your avocado is perfectly ripe and you have some sauces on hand to jazz it up.

    To make this gluten free, switch up your bagels for gluten free ones or you can use gluten free bread too.

    Print Recipe

    Breakfast Avocado Egg Bagel Sandwich

    This vegan breakfast sandwich is everything you need for a hearty, protein packed fulfilling meal to start your day with a BANG!
    Prep Time20 minutes
    Cook Time10 minutes
    Total Time30 minutes
    Course: Breakfast, Snack
    Cuisine: Fusion, Western
    Keyword: tofu, vegan egg
    Servings: 4

    Ingredients

    • 300  g soft silken tofu
    • 4 tbsp chickpea flour
    • 2 tbsp corn starch
    • 1/4 tsp  turmeric
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1/2 tsp kala namak
    • 2 tbsp nutritional yeast
    • 2 tbsp oat milk
    • olive oil

    Other Ingredients

    • 4 vegan bagels
    • 2 ripe avocados
    • sriracha mayo (mix equal parts sriracha and mayo)
    • vegan cheese

    Instructions

    • Blend the ingredients needed for the vegan egg in a high speed blender until smooth.
    • Heat some oil on a pan. Once the oil heats up, pour some batter on the pan the size of the round bagel.
    • Let it cook for a few minutes before flipping it over. Add some vegan cheese and cover the lid until the cheese melts and the other side of the egg cooks.
    • Slice your bagel into half and toast it until crispy.
    • Layer with srirach mayo, vegan egg and cheese, avocado. Slice into half vertically and enjoy!
  • Easy Vegan Falafels (Freezer Friendly)

    Easy Vegan Falafels (Freezer Friendly)

    This recipe gives you the crispiest falafels – and they are also freezer friendly, allergen friendly, gluten free and can be prepared in just 30 minutes!

    This Post May Contain Affiliate Links.

    Falafels are a vegan-friendly Middle Eastern snack

    What are Falafels?

    Falafels are deep fried patties or balls made from chickpeas or fava beans – it’s traditionally vegan so most of the middle eastern restaurants that serve them also tend to be vegan! However, they might come with a side of Tzatziki which is not vegan!

    Tips To Make the Best Falafel

    The first time I tried making falafel, everything fell apart when I fried the patties. It could not be salvaged, like at all.

    So here are some tips on how to make the best, crispiest falafels:

    1. Deep fry your falafels!

    Deep frying is the best option to get crispy and well-browned falafels. It is the only way it turns out crispy on the outside and crumbly on the inside.

    You can also air fry or bake them but I can’t guarantee that they will come out as crispy. But they would most definitely still taste good!

    2. Do NOT use Canned Chickpeas.

    Canned chickpeas are pre-cooked so blending them results in a mushy texture. If you try frying them, everything will break and fall apart.

    Instead, soak your chickpeas for 18 hours to a day, and rinse them. Toss them in the blender directly and pulse a few time to get a coarse mixture – not one that’s blended like a paste!

    3. Use a Good Quality Food Processor

    Using a high speed blender where you can blend or pulse flexibly is important. I used Ninja Power Blender & Processor Ultimate System CB402 5-in-1. It’s absolutely amazing because I can use it to chop vegetables, blend smoothies, make dips and even grind dry spices!

    Get $150 off with my code ‘BGVCB402’ – it’s honestly so worth it! (This is gifted, not a paid partnership) so genuinely recommending this highly efficient blender set.

    4. Customize your Spices

    I make my falafels allergen and gut friendly. Soaking chickpeas for such a long period can eliminate the components that contribute to gas and bloating. However, if you have severe gut issues, I would suggest to seek the advice of a medical practitioner.

    Some of the other ingredients I’ve excluded are onions and garlic. Instead, I made them extra nutritious by adding brown rice, carrots, parsley, spices, lemon juice, and the green parts of the spring onion! That way, you don’t compromise on flavour but yet add a healthy boost to your new favourite protein dish.

    This recipe is also entirely gluten free!

    Print Recipe

    Easy Vegan Falafels

    This recipe gives you the crispiest falafels – and they are also freezer friendly, allergen friendly, gluten free and can be prepared in just 30 minutes!
    Prep Time20 minutes
    Cook Time7 minutes
    Total Time28 minutes
    Course: Appetizer, Main Course
    Cuisine: Middle East
    Keyword: falafels
    Servings: 24

    Ingredients

    • 2 cups dry chickpeas
    • 1/2 tsp baking soda
    • 1 cup cooked brown rice
    • 1 cup parsley
    • 1 cup shredded carrots
    • 1/2 cup spring onions
    • 2 tsp dried dill
    • 1 tbsp coriander powder
    • 1 tbsp cumin powder
    • 1/2 tbsp black pepper
    • 2 tbsp sesame seeds
    • 1 tsp chili powder or flakes
    • 1 tsp baking powder
    • 1 tbsp onion and garlic powder
    • 2 tbsp lemon juice
    • salt
    • oil for frying

    Vegan Tzatziki

    • 300 g silken tofu
    • 1/2 japanese cucumber
    • 1 tsp dill
    • 2 tsp garlic powder
    • 1.5 tbsp lemon juice
    • 1/4 tsp black pepper
    • salt

    Instructions

    • Soak your chickpeas in double the amount of water and let it sit for 18 to 24 hours.
    • Grate your cucumber before preparing the falafels and add some salt.
    • Rinse and drain the chickpeas. Add to a food processor and pulse until they are blended to coarse grains.
    • Blend your carrots, parsley, brown rice and spring onions separately.
    • Combine the mixture with the chickpea mixture. Add all of your spices and give them a good mix until well combined.
    • Form small balls with your hand of around 1.5cm in diameter and press them gently to flatten them.
    • Add oil to a pan and wait for it to heat up. Lower your patties in the oil to fry them. After a few minutes, flip them until they fried to a nice brown colour.
    • Take them off the heat and place on a tissue to drain the excess oil.
    • Drain the excess water from your cucumber and pat with a dry towel.
    • Combine your ingredients needed for the Vegan Tzatziki. Add the grated cucumber and give it a good mix.
    • Serve falafels with Vegan Tzatziki and roasted green peppers (I used shishito peppers) Enjoy!
  • Vegan Nasi Lemak with Fried Tofu

    Vegan Nasi Lemak with Fried Tofu

    This dish consists of fluffy coconut rice with side dishes like spiced fried tofu, sambal beans, sambal chili, roasted peanuts and cucumber. It’s a flavour bomb!

    Nasi lemak is actually a popular breakfast food in Malaysia, and surrounding regions.

    Nasi Lemak, native to Malaysia was something I grew up eating as a Singaporean all my life. Nasi Lemak, also known as coconut rice, is cooked in coconut milk as well as fragrant spices. This recipe aims to be as authentic as possible, but meat-free and vegan!

    The secret to the aromatic rice is definitely the addition of extra ingredients, like pandan leaves and lemongrass. These spices are used often in southeast asian cuisine but is particularly important to boost the flavour of the coconut rice.

    Full recipe is below!

    You can be pretty versatile with the side dishes but I made spiced tofu from spices, lemongrass, ginger and coconut milk. The sambal was store bought and I used it to season the sambal beans as well!

    What Do I Need For This Recipe?

    Here are some essentials you need:

    Coconut Rice

    Long grain basmati rice to make a fluffy and fragrant coconut rice. It’s important to season your rice with fresh herbs and spices but this is very easy to make. You can make this in an instant pot, rice cooker, on the stove or a pressure cooker. I made mine in a pressure cooker.

    Before anything, remember to wash the rice 2-3 times and drain water completely. This helps to get rid of the extra starch so that your rice does not end up sticky. Make sure you drain the water as much as possible.

    Instant Pot

    If you’re using 1 cup rice, use 1/2 cup of coconut cream and 1 cup of water.

    Rice Cooker

    Same for a rice cooker – If you’re using 1 cup rice, use 1/2 cup of coconut cream and 1 cup of water.

    On the Stove

    If you’re using 1 cup rice, use 1/2 cup of coconut cream and 1.5 cups of water.

    Pressure Cooker

    If you’re using 1 cup rice, use 1/2 cup of coconut cream and 3/4 cup of water.

    Tofu/Tempeh

    For the sides, you can use tofu or tempeh. The spices here are very important – it’s a must to have lemongrass, ginger, powdered aromatics and coconut cream. It really brings ties the flavours together. So make sure you have these:

    • lemongrass (most importantly, the stalks)
    • ginger paste or galangal
    • coriander, cumin, chili powder, turmeric
    • corn starch (for extra crisp when frying)
    • coconut cream

    Sambal

    A crucial component that binds and spices up the whole dish, it’s important to choose a good quality sambal paste! I used a sambal chili paste from a home business based in Singapore(gifted, but not an affiliate) and it’s one of my personal favourites now. You can find them here.

    I also used them to season some long beans to make a stir fry.

    Is this dish gluten free?

    Yes, absolutely! Every component of this dish is 100% gluten free. A real treat indeed!

    Print Recipe

    Vegan Nasi Lemak

    This dish consists of fluffy coconut rice with side dishes like spiced fried tofu, sambal beans, sambal chili, roasted peanuts and cucumber. It's a flavour bomb!
    Prep Time30 minutes
    Cook Time45 minutes
    Total Time1 hour 15 minutes
    Course: Main Course
    Cuisine: Asian, Malaysian
    Keyword: Nasi lemak, rice, tofu
    Servings: 4

    Ingredients

    Coconut Rice

    • 1 cup basmati rice
    • 1/2 cup coconut cream
    • 3/4 cup water
    • 1 lemongrass stalk
    • 2 pandan leaves
    • salt

    Spiced Fried Tofu

    • 450 g extra firm tofu
    • 2 stalks lemongrass ends
    • 2 tsp ginger paste
    • 1 tsp coriander seeds
    • 1 tsp cumin (seeds/powered)
    • 1 tsp fennel powder
    • 1 tsp chili powder
    • 1 tsp curry powder
    • 1/4 tsp turmeric
    • 2 tsp corn starch
    • 1/4 cup coconut cream

    Toppings

    • 4 tbsp sambal
    • long beans
    • roasted peanuts
    • cucumber

    Instructions

    • Rinse your rice a few times to get rid of the starchiness. Drain and keep aside.
    • Cook your rice in your preferred method – for pressure cooker, add your rice, coconut cream, water, salt and mix well. Smash the stalk of a lemongrass. Add lemongrass, pandan leaves and close the cooker.
    • Wait for the steam to be released, lower the flame and leave it for 15 minutes. Switch off and let the rice cook more in the steam.
    • Slice your tofu into cubes. Slice the lemongrass until the hint of purple in the cross section disappears. Blend the ingredients needed for the coating using a high speed blender. Coat the tofu cubes evenly.
    • Heat some oil in a frying pan. Fry on all sides until the tofu becomes crispy.
    • Cut up your long beans. Add some oil, sambal paste, salt and ginger to another pan.
    • Add the long beans, and fry until it's half cooked – so it retains its crunchiness.
    • Open up your cooker and mix rice well. Serve with fried tofu, sambal beans, sambal, cucumber and peanuts.

  • Vegan Tunacado Sandwich

    Vegan Tunacado Sandwich

    This viral sandwich from Joe and the Juice is simple enough to be made at home – this version is 100% vegan & can be made gluten free.

    This Joe & the Juice Tunacado is so worth making at home!

    The delicious and flavourful combination of pesto, whipped ‘tuna’, avocado and juicy tomatoes is perfection. They use their in-house flatbread which makes it special but – since I couldn’t get any fancy breads around where I live, I used the top and bottom of the loaf to get the same look and feel.

    My rating: 11/10

    Though this is one of the popular food trends, the sandwich also happens to be very healthy. If you are cost-conscious and want to make it at home, it’s also way cheaper. The original tunacado sandwich costs about $11 but with this recipe, here’s how much you’ll spend approximately (prices in USD):

    • can of chickpeas: $1.52
    • 4 tomatoes: $1.50
    • 2 avocadoes: $8
    • pesto (storebought): $4.44
    • sourdough bread: $3.99
    • vegan mayo: $4.48
    • jalapenos: $3
    • fresh dill: $1.30
    • spring onions: $1
    • celery: $2.30
    • lime: $1.20
    • other condiments: salt, black pepper, lime
    • chili oil (optional): $8 (if you live in the US) – not including this because this is more of a pantry staple!

    Total: $32.73

    8 SANDWICHES! That’s about $4 per sandwich. and leftover ingredients that you can repurpose for more meals. and the tunacado sandwich is vegan – this is pretty much impossible to find.

    It costs just $4 to make this sandwich at home – saving you $$$

    This is your sign to try it! I made homemade pesto using fresh ingredients but store bought works just as fine too. You can find my pesto recipe here (just omit the avocado and you’re all set!)

    Can I make this Gluten Free?

    Absolutely. Just swap the bread for gluten free bread slices. If you want to make an easy ‘flatbread’, simply toast the bread on a pan and press it to make it flat and crispy.

    Print Recipe

    Vegan Tunacado Sandwich

    This viral sandwich from Joe and the Juice is simple enough to be made at home – this version is 100% vegan & can be made gluten free.
    Prep Time30 minutes
    Total Time30 minutes
    Course: Breakfast, Main Course, Snack
    Cuisine: Fusion, Western
    Keyword: sandwich

    Ingredients

    Vegan 'Tuna'

    • 1 can chickpeas
    • 1 stem celery
    • 1/4 cup chopped jalapenos
    • 1/4 cup chopped spring onions
    • 1 tsp dried dill (or a handful of fresh dill)
    • 3 tbsp vegan mayo
    • salt
    • black pepper

    Sandwich Ingredients

    • 16 slices sourdough (or any bread really)
    • vegan butter (optional)
    • 2 tomatoes
    • 2 avocadoes
    • 1 bottle store-bought pesto
    • chili crisp (optional)

    Instructions

    • Rinse and drain chickpeas. You can save the chickpea water to make aquafaba that makes a vegan whip!
    • Add the chickpeas and other ingredients to a food processor. Pulse a few times until you get a creamy texture.
    • Thinly slice your tomatoes and avocado.
    • Toast the bread until crispy. You can also slather some vegan butter before toasting for extra flavour.
    • Layer the bread, pesto, vegan 'tuna'. Top that with sliced avocado, chili oil and tomatoes. Finish with the remaining slice of bread and serve!

    Notes

    1. Simply make this recipe gluten free but substituting the bread with gluten free bread! 
  • Vegan Chili Tofu Rice Bowl

    Vegan Chili Tofu Rice Bowl

    This asian-style chili tofu and spicy rice bowl is quick to make, incredibly flavourful and is the perfect MEAL PREP! It’s also gluten free.

    I added a twist of asian flavour to this dish and it’s banging!

    When I shared this dish on my socials, this was one of my most loved and requested recipes! It was inspired by one of dishes I had at Lincolnshire, which was basically a build a bowl concept – grilled tofu, spicy rice and vegetables.

    I added a twist of asian flavour to it and it’s banging! The tofu is so saucey, and the rice is incredibly flavourful and spicy (although you can adjust the spice tolerance). I paired it with some broccoli as well to pack in those vegetables. The ultimate bowl everyone will love!

    If you are looking for more tofu recipes, you can check out my popular tofu dishes that would also pair well with spicy rice:

    What do I need?

    The ultimate bowl everyone will love!

    These are some of the main ingredients and seasonings you would need:

    • extra firm tofu – for a ‘meaty’ texture.
    • seasoning – chinese 5-spice powder, salt, black pepper, onion and garlic powder
    • glaze – chili crisp, soy sauce, vinegar
    • basmati rice – i find the taste is really good with a long-grain rice
    • spices – cloves, star anise, chili crisp, some indian spices
    • steamed veggies of your choice
    Print Recipe

    Spicy Chili Tofu Rice Bowl

    This asian-style chili tofu and spicy rice bowl is quick to make, incredibly flavourful and is the perfect MEAL PREP! It's also gluten free.
    Prep Time30 minutes
    Cook Time30 minutes
    Course: Main Course
    Cuisine: Asian, Fusion
    Keyword: rice bowl, tofu, tofu recipes
    Servings: 2

    Ingredients

    Spicy Rice

    • 1/2 cup long grain rice
    • 3/4 cup water
    • 1 tbsp olive oil
    • 2 cloves
    • 2 star anise
    • 1 tsp ginger paste
    • 1/4 tsp turmeric powder
    • 1 tsp garam masala
    • 1 tsp chili powder
    • 2 tsp chili crisp
    • salt (if necessary)

    Chili Tofu

    • 1 block extra firm tofu
    • 1/3 cup corn starch
    • 1.5 tsp 5-spice powder
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1/4 tsp black pepper
    • pinch salt
    • oil for frying

    Chili Sauce Glaze

    • 2 tsp chili crisp
    • 1/2 tbsp soy sauce
    • 1 tsp rice wine vinegar
    • 1 tsp sweetener
    • 2 tsp leftover corn starch

    Garnish

    • sesame seeds
    • lime
    • steamed broccoli

    Instructions

    • Wash your rice 2-3 time to remove excess starch. Stir fry some cloves, star anise in oil in a pressure cooker.
    • Add minced ginger and saute. Add turmeric, garam masala, chili powder and stir. If the mixture is too dry, add a splash of water.
    • Add chili crisp. Mix well, add rice and water.
    • Cover the lid and wait for the steam to be released. Then lower the flame to a minimum, add the weight to the lid and leave it on for 10 minutes. Switch off and let it rest in the steam until you prepare your other ingredients.
    • Drain excess water from the tofu and coat in the mixture – corn starch, 5-spice powder, salt, pepper and onion, garlic powder.
    • Coat evenly and pan fry on both sides until crispy. Meanwhile, mix together your chili glaze. Pour over the tofu once they are fried and wait for the sauce to thicken.
    • Prepare your greens – I just steamed my broccoli in the oven for about 2 minutes.
    • Open your pressure cooker and mix the rice. Check if it's cooked. Serve tofu and greens over the spicy rice and garnish with sesame seeds and lime!
  • Vegan Creamy Miso Mushroom Pasta

    Vegan Creamy Miso Mushroom Pasta

    The umami pasta of your dreams is made with staples like mushrooms and miso for a flavour-packed dinner in just 20 minutes!

    This will be your next weeknight dinner hit!

    This creamy miso pasta tastes out of this world with bursts of umami flavours from mushroom, miso and a slight cheesy flavour from nutritional yeast. It’s definitely a weeknight win if you’re planning to cook up something.

    What do I Need?

    And this dish doesn’t require any cream or nuts!

    This recipe mostly uses pantry staples but if you like making creamy pasta, I would definitely recommend stocking up with pasta (obviously and gluten free if required), various herbs, spices and nutritional yeast. But here’s a deeper breakdown:

    • pasta – you can use any kind but spaghetti, linguine and fusilli are great options I have tried with. Gluten free brown rice pasta works too.
    • mushrooms – I used three different types of oyster mushrooms but I find shitake is pretty flavourful as well. I’ve also experimented with a mix of oyster mushrooms, king oyster mushrooms and shimeji mushrooms. The umami flavour is unreal!
    • miso paste – you can find this in most Asian stores. Do check if it’s vegan and gluten free, the organic ones should be.
    • condiments – light soy sauce, rice wine vinegar or mirin (you can substitute this with lemon or lime juice)
    • for extra protein – silken tofu, blended!
    • aromatics -shallots, garlic
    • cheesy flavour – nutritional yeast
    • toppings – chili crisp and spring onion
    Print Recipe
    5 from 1 vote

    Creamy Miso Mushroom Pasta

    The umami pasta of your dreams is made with staples like mushrooms and miso for a flavour-packed dinner in just 15 minutes!
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Main Course
    Cuisine: Fusion
    Keyword: pasta, pasta recipes
    Servings: 1

    Ingredients

    • 150 g dry pasta + 1 tbsp salt
    • 3 cups mushroom mix take your pick (oyster, king oyster, shiitake, shimeji mushrooms)
    • 1 tbsp soy sauce
    • 1/2 tbsp miso paste (for mushrooms)
    • 2-3 tbsp olive oil
    • 5 cloves garlic
    • 8 small shallots
    • 1 tbsp light soy sauce
    • 1 tbsp mirin
    • 1 tbsp miso paste
    • 150 g silken tofu 300g if you want to up your protein!
    • 2 tsp chili crisp
    • 1/2 cup pasta water
    • 3 tbsp nutritional yeast

    Garnish

    • 2 tsp chili crisp
    • spring onions

    Instructions

    • Boil pasta according to package instructions. Drain and rinse the pasta. Keep aside pasta water.
    • Meanwhile, slice or shred your mushrooms.
    • Add olive oil to a pan on a medium flame. Once heated, add mushrooms and saute. Once they're browned, add 1 tbsp soy sauce and watered down miso paste (1 tbsp miso paste mixed with 1-2 tbsp water).
    • Remove the mushrooms from the pan. Add olive oil, and saute sliced onions and minced garlic. Add soy sauce, mirin and add back in the mushrooms.
    • Add blended silken tofu, watered down miso paste, chili crisp and pasta water. Mix well.
    • Lower the flame and reduce the heat. Add in the cooked paste and stir in nutritional yeast.
    • Serve with more chili crisp and spring onions. Enjoy!
  • Vegan Filipino Eggplant Omelette

    Vegan Filipino Eggplant Omelette

    This crispy ‘egg’ battered eggplant dish is perfect when served over rice and paired with smoky ketchup. It’s also vegan AND gluten free!

    Vegan Eggplant Omelette

    This mouthwatering dish is called ‘Tortang Talong’ also known as crispy eggplant omelette native to Philippines and is made by roasting eggplant and coating with an egg mixture. Often times, it’s also stuffed with minced meat which I didn’t include to keep it simple but you can always be versatile with that component!

    This version is also entirely vegan and gluten free (yes we don’t use ANY eggs in this recipe) to get a nice crispy omelette with smashed and peeled eggplant in the middle.

    What do I Need to Make This?

    This can be made in just 20 minutes – making it the perfect go-to dinner!
    • medium sized eggplants – not too small and not too large (to ensure we’re able to flip the eggplant without any breaking)
    • silken tofu, chickpea flour and spices – for the vegan ‘egg’
    • scallions and tomatoes – for garnish
    • smokey ketchup – the traditional recipe uses banana ketchup (I couldn’t access this) so I made a smokey ketchup dip instead.

    This dish is also 100% gluten free and whole food plant based.

    Print Recipe

    Vegan Filipino Eggplant Omelette

    This crispy 'egg' battered eggplant dish is perfect when served over rice and paired with smoky ketchup. It's also vegan AND gluten free!
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Appetizer, Main Course, Snack
    Cuisine: Filipino, Fusion
    Keyword: omelette, vegan egg

    Ingredients

    • 2 medium eggplants
    • 300 g soft silken tofu
    • 3 tbsp chickpea flour
    • 1 tbsp corn starch (or rice flour)
    • 1/4 tsp turmeric
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1/2 tsp kala namak (black salt)
    • 2 tbsp nutritional yeast
    • olive oil

    Smokey Ketchup

    • 2 tbsp ketchup
    • 2 tsp soy sauce
    • 1 tsp maple syrup
    • 1/4 tsp liquid smoke

    Instructions

    • Preheat your oven to 220°C. Slice eggplants in the middle in parts before roasting them in the oven for 10 minutes.
    • Meanwhile, blend the ingredients needed for the vegan egg – soft silken tofu, nutritional yeast, chickpea flour, corn starch and spices.
    • Peel off the eggplant skin. Smash them with a form until they become a think layer.
    • Heat up a pan with olive oil evenly. Place the roasted eggplant and pour the 'egg' mixture over it.
    • Cover with a lid and cook for 2-3 minutes. Flip the eggplant 'egg' carefully and roast for a few minutes on the other side until the egg is cooked through.
    • For the smokey ketchup, combine ketchup, soy sauce, maple syrup and liquid smoke.
    • Serve over rice, sprinkle spring onions and garnish with tomatoes.
  • Vegan Cacio E Pepe

    Vegan Cacio E Pepe

    Cacio E Pepe directly translates to “cheese” & “pepper” but we’ll be making a dairy free version that’s simple but delicious!

    Vegan Cacio E Pepe

    Eventhough we need more ingredients to replace the ‘cheese’ in this vegan version, it comes together in just 15 minutes to give a beautifully creamy sauce. What’s better, the sauce only needs 5 INGREDIENTS!

    The gamechanger though is the freshly cracked black pepper that elevates the flavour profile like no other.

    Ingredients You Need

    • silken tofu – base for the creamy sauce
    • miso – for the aged flavour (replacing the cheese)
    • nutritional yeast – for extra umaminess
    • lemon juice – acidity
    • freshly cracked black pepper

    If you use a gluten free pasta, this entire recipe is gluten free too! Also ensure the miso paste and nutritional yeast you use are gluten free too. Below is the miso paste I use.

    Organic and gluten free low sodium miso paste I use
    Print Recipe

    Vegan Cacio E Pepe

    Cacio E Pepe directly translates to "cheese" & "pepper" but we'll be making a dairy free version that's simple but delicious!
    Prep Time10 minutes
    Cook Time5 minutes
    Total Time15 minutes
    Course: Main Course
    Cuisine: Fusion, Italian
    Keyword: italian, pasta, pasta recipes
    Servings: 1

    Ingredients

    • 75 g dry pasta
    • 150 g silken tofu
    • 2 tbsp nutritional yeast
    • 1 tbsp miso paste
    • 2 tsp lemon juice
    • 1/3 cup pasta water
    • freshly cracked black pepper

    Instructions

    • Boil pasta according to package ingredients. Drain and remember to save the pasta water in a bowl.
    • Blend these ingredients until smooth – silken tofu, nutritional yeast, miso paste, lemon juice, pasta water and a pinch of freshly cracked black pepper.
    • Add the pasta sauce to the pasta and stir until mixture thickens for a few minutes.
    • Transfer to a plate and garnish with freshly cracked black pepper.
  • 10-min Spicy Sesame Noodles

    10-min Spicy Sesame Noodles

    If you’re looking for yet another easy noodle recipe, these spicy sesame noodles are the best for week night dinners and meal prep. It’s also vegan AND gluten free.

    These simple sesame noodles is really a simple dish that uses only pantry staples. It also made me realize that we are always finding ways to simplify what we eat because firstly:

    1. We are always pressed for time.

    Whether it’s going to work everyday or managing your workload with family commitments or simply because we fall prey to the hustle culture that we tend to ignore what our body needs to function and give us an optimal amount of energy. Eating a simple home cooked meal always hits the spot!

    2. More ingredients = more expensive!

    Okay, I’m definitely someone who spends on groceries because well…I do lots of recipe testing! But if a meal can be made with staple ingredients and I don’t have to go out of the way to get an important ingredients that the dish just won’t taste good without, I’m happy.

    For this recipe, feel free to add on any vegetables or protein for a more balanced meal and for it to be extra filling. I find that having plain ramen noodles in your pantry really helps when you find yourself too tired to cook. I also make sure the ramen noodles don’t contain any preservatives and are made with wheat flour, water, salt only.

    Pantry Staples You Need

    This recipe is really pantry friendly. If you cook Asian recipes often, you must have these ingredients already.

    Here are some staples I use for many dishes:

    • Soy Sauce (Gluten Free Options below)
    • Vegetarian Mushroom Sauce (Substitute for Oyster Sauce) – not needed for this recipe though!
    • Rice Wine Vinegar / Mirin / White Vinegar
    • Chinese Sesame Paste or Tahini
    • Toasted Sesame Oil
    • Toasted Sesame Seeds
    • Spring Onions
    • Chili Oil

    Gluten Free Option

    For a gluten free option, swap out regular wheat-based ramen for brown rice ramen or rice noodles.

    Remember to use a gluten free alternative to soy sauce, such as a gluten free version. The rest of the ingredients are naturally gluten free.

    I really like the ones below by Lee Kum Kee and Kikkoman. I have also attached the images of other gluten free soy sauce alternatives like Tamari and Coconut Aminos below. You can get them at Amazon or your local Asian grocery store.

    Lee Kum Kee Gluten Free Soy Sauce | Image Credits to Fairprice Online
    Meridian Tamari Soya Sauce
    Coconut Secret Coconut Aminos

    Print Recipe

    10-min Spicy Sesame Noodles

    If you're looking for yet another easy noodle recipe, these spicy sesame noodles are the best for week night dinners and meal prep. It's also vegan AND gluten free.
    Prep Time5 minutes
    Cook Time5 minutes
    Total Time10 minutes
    Course: Main Course
    Cuisine: Asian, Fusion
    Keyword: chinese, noodles, sesame
    Servings: 1

    Ingredients

    • 1 tbsp sesame paste (or tahini)
    • 1 tsp mirin
    • 1/2 tbsp gluten free soy sauce
    • 2 tsp chili oil
    • 1 tsp maple syrup
    • 1/3 cup noodle water
    • 1 serving ramen noodles

    Garnish

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

    Instructions

    • Boil ramen according to package instructions, drain and SAVE the noodle water.
    • Rinse the noodles in cold water to ensure the noodles don't stick to one another while you're preparing the sauce.
    • Combine sesame paste, mirin, soy sauce, chili oil, maple syrup and noodle water until it forms a smooth paste. Add more starchy noodle water if required.
    • Add the noodles to the sesame sauce, give it a good mix and garnish with spring onions and sesame seeds.