Brown Girl Vegan

Author: ramyaramesh3007

  • Vegan Spicy Shoyu Ramen with Chashu

    Vegan Spicy Shoyu Ramen with Chashu

    This spicy ramen broth is so simple to make, and is complemented by Japanese Chashu made with firm tofu. Vegan and gluten free!

    Shoyu Ramen with Vegan ‘Chashu’

    If you are craving a soupy ramen dish, this one is your go-to. It has a spicy flavours, flavourful tofu Chashu and steamed green vegetables to balance it all out. But first…

    What is Cha-shu?

    The meat in ramen (most often pork) is called called “Chashu” or “Cha Shu” – it is either grilled or fried and is juicy perfection.

    How to Make Vegan Chashu

    Even before I went vegan, I’ve never tried Chashu that often but the times I tried it, it was beautifully cooked. The way to cook the actual meat is quite complicated but with this vegan version, all it needs is some marination.

    Is this Complicated to Make?

    Not at all! It definitely requires a little more time than some of my other noodle recipes, but it’s so worth putting in the time for this one.

    The process is simple: marinate some extra firm tofu in the sauces, make the broth, noodles and tenderise the tofu to perfection.

    What Ingredients Do I Need?

    Growing up in an Asian community, I can get fresh tofu readily where I live. But they tend to be on the softer side so it doesn’t require much tenderisation. However, if you’re getting extra firm tofu from the store, it would be better to marinate your tofu for a little longer.

    You can easily make this gluten free too!

    Some flavours you can expect with this dish are:

    • Spice – comes from the hot bean paste and chili oil when garnishing.
    • Salt, acidity – soy sauce & mirin
    • Smokiness – liquid smoke (this was such an amazing investment – and it’s not that costly either!)
    • Fragrance – sesame oil

    You can use any noodles you’d like and can easily make this dish gluten free with gluten free soy sauce or tamari, liquid aminos. I used regular white vegan ramen noodles.

    Print Recipe

    Vegan Spicy Shoyu Ramen with Chashu

    This spicy ramen broth is so simple to make, and is complemented by Japanese Chashu made with firm tofu. Vegan and gluten free!
    Prep Time30 minutes
    Cook Time10 minutes
    Total Time40 minutes
    Course: Main Course
    Cuisine: Asian, Fusion
    Keyword: japanese, japanese recipes, ramen
    Servings: 2

    Ingredients

    Vegan 'ChaShu'

    • 200 g extra firm tofu
    • 2 tsp mirin
    • 2 tsp gluten free light soy sauce
    • 1/4 tsp liquid smoke
    • 1 tsp maple syrup
    • oil for frying

    Shoyu Ramen

    • 2 servings noodles
    • 1 tbsp sesame oil
    • 1/2 tbsp minced ginger
    • 3 cups water
    • 1 tsp hot bean paste
    • 1/2 tbsp gluten free soy sauce
    • 1 tsp mirin

    Garnish

    • kailan or bok choy
    • toasted sesame seeds
    • chili oil (la-yu)
    • chopped scallions
    • roasted nori sheets

    Instructions

    • Slice your tofu horizontally about 0.5cm thick. Use a glass or mould to cut out a circle. You should get about 4 to 5 circle slices.
    • You can use the rest of the tofu to make a scramble or tofu chorizo.
    • In a bowl, combine mirin, soy sauce, liquid smoke, maple syrup and marinate your tofu slices for 15 to 20 minutes.
    • Prepare your broth. Add some sesame oil to a pot and saute the ginger. Add water, hot bean paste, soy sauce and mirin.
    • Stir until well combined. Bring to a boil and simmer for 5 minutes.
    • Meanwhile, boil your noodles according to package instructions and drain.
    • Fry your tofu until crispy on both sides for a few minutes. Add the remaining marinade to the tofu to get a sticky, saucy texture.
    • Add noodles to a bowl, pour in broth, assemble vegetables, chashu and the garnish of your choice. Serve hot!
  • Spicy Mayo Korean Ramen

    Spicy Mayo Korean Ramen

    This 5-ingredient combination of vegan mayo, korean ramen seasoning, spices and oat milk come together so well and taste amazing! You NEED to try this.

    This Spicy Mayo Ramen Hack was popularized on Tiktok and of course, I had to make it vegan! The original hack compares itself to ‘carbonara’ by using raw eggs but we’re omitting that for obvious reasons.

    This delicious instant ramen recipes comes together in just 10 MINUTES and can be made using pantry staples: spicy instant ramen, vegan mayo, some extra spices and oat milk.

    Spicy ramen works best for this recipe but you can use other flavours as well – you also have to make sure it’s vegan. I use Shin Ramyun which is vegan but do note that it’s may not be allergen friendly. The ingredient list itself does not contain any animal products, eggs or milk.

    Where did this idea even come from?

    Adding mayo to ramen is actually a Japanese trick to make the ramen soup creamy and silky.

    This trend is ABSOLUTELY worth trying!

    The original creator was a popular YouTuber named Harapeko Grizzly (はらぺこグリズリー) from Japan but it was later discovered by other creators on socials. Thanks to this, the recipe went viral but this is a trend absolutely WORTH trying! And it doesn’t matter if you’re vegan or vegetarian, this recipe still brings out the same amazing taste as the original hack.

    Pantry Staple Ingredients Only

    Here’s what you need for this brilliant hack:

    • Instant Ramen Noodles – I used Shin Ramyun. Spicy noodles work great, you can control the amount of seasoning you add depending on your spice tolerance.

    There was a lot of confusion around whether Shin Ramen is vegan — there is vegan certified one you can find here. From what I have seen, the regular Shin Ramen noodles sold in the US is NOT vegan and contains beef. The ones sold in Australia, UK and some stores in Asia seem to be vegan. Do double check before purchasing just in case!

    • Vegan Mayo – I used vegan kewpie mayo. Yes they have those! There’s also one by Heinz which is great.
    • Spices – garlic powder, seasoning packet, black pepper
    • Oat Milk
    • Garnishes!

    If you’re gluten free, you can try this with gluten free ramen.

    Print Recipe

    Spicy Mayo Korean Ramen

    This 5-ingredient combination of vegan mayo, korean ramen seasoning, spices and oat milk come together so well and taste amazing! You NEED to try this.
    Prep Time5 minutes
    Cook Time5 minutes
    Total Time10 minutes
    Course: Main Course
    Cuisine: Asian, Fusion
    Keyword: noodles, ramen
    Servings: 1

    Ingredients

    • 1 packet Instant Ramen Noodles (with seasoning packets)
    • 1 tsp garlic powder
    • 1 tbsp vegan mayo
    • 1/2 cup oat milk
    • noodle water

    Garnish

    • spring onions
    • toasted sesame seeds
    • roasted nori flakes

    Instructions

    • Cook the instant ramen noodles according to the packet instructions. Drain the noodles and save the noodle water.
    • Add the seasoning, garlic powder, vegan mayo into a bowl. Add some noodle water and mix. Add in your oat milk and mix well with chopsticks.
    • Add the noodles back in and mix well. Garnish with toasted sesame seeds, spring onions and nori flakes.
    • For a protein source, you could add some tofu or tempeh!

  • Spicy Salmon Sushi Rice Balls

    Spicy Salmon Sushi Rice Balls

    These delicious vegan salmon rice balls are inspired by Japanese Onigiri and is an easy meal or snack that can be prepared in under 30 minutes.

    A twist on the classic onigiri, also known as o-musubi which are Japanese rice balls made from cooked sushi rice, seasonings and at times, stuffed with fillings and wrapped in a roasted nori sheet. The first ever onigiri I’ve tried is one that I bought from a convenience store and was inspired by the famous Buddhist (Hakka) Thunder Tea Rice.

    It was a triangle shaped rice ball stuffed with green tea leaves spiced tofu and other vegetables. Needless to say, it was very delicious.

    These rice balls are also perfect for meal prep, and to bring into work or school lunches. They are incredibly easy to prepare because it merely involves combining the ingredients together and forming them into balls or triangular shapes for easy consumption (they even have moulds now you can use to make the process easier!).

    What do I need to make these?

    If you are intent on making Asian recipes, this recipe mostly uses pantry staples. The only thing I had to go out of my way to find was vegan mayo which is quite important for this dish.

    These are some of the items you need:

    • Cooked sushi rice – you can cook this from scratch or get a microwaveable rice packet which you can prepare in less than 2 minutes!
    • Extra firm tofu – a staple protein that is accessible and versatile. I shredded the tofu to recreate ‘salmon’ flakes.
    • Gochujang – a korean spicy chili paste. You can adjust according to spice tolerance. Unfortunately, this is not gluten free so you can substitute it with a chili paste of your choice.
    • Sesame oil and sesame seeds – for that toasty flavour profile
    • Chili oil – this optional, but it packs an extra punch. I used Japanese Chili Oil (La-yu)
    • Scallions and other sauces – soy sauce, mirin and vegan mayo

    Can I make this gluten free?

    To make this recipe gluten free, all you have to do is swap out your gochujang to a gluten free chili paste or more 1/2 tbsp chili oil. 

    Print Recipe

    Spicy Salmon Sushi Rice Balls

    These delicious vegan salmon rice balls are inspired by Japanese Onigiri and is an easy meal or snack that can be prepared in under 30 minutes.
    Prep Time15 minutes
    Cook Time15 minutes
    Total Time30 minutes
    Course: Appetizer, Snack
    Cuisine: Fusion, Japanese
    Keyword: rice balls, spicy, sushi
    Servings: 4

    Ingredients

    Vegan 'Salmon'

    • 200 g extra firm tofu
    • 1 tbsp olive oil
    • 2 tsp light soy sauce
    • 1 tsp smoked paprika
    • 1 tsp onion powder
    • 1 tsp garlic powder

    Sushi Rice Balls

    • 400 g cooked rice
    • 1/2 tbsp gochujang (adjust according to spice tolerance)
    • 1 tbsp sesame oil
    • 1 tsp chili oil
    • 1/3 cup chopped spring onions
    • 1/2 tbsp gluten free soy sauce
    • 1 tsp mirin
    • 1.5 tbsp vegan mayo
    • 1/2 tbsp black sesame seeds
    • 1/2 tbsp white sesame seeds

    Instructions

    • Prepare your rice. This recipe works best with leftover rice – I used a microwaveable korean rice to make it in just under 2 minutes!
    • Shred your tofu. Add some oil to a pan, your tofu and fry for a few minutes.
    • Add your sauces and spices and let it fry until it browns.
    • Combine the rice, tofu, the rest of the ingredients and mix them until well combined.
    • Roll them into balls, top with more sesame seeds and serve.

    Notes

    1. To make this recipe gluten free, remember to swap out your gochujang to a gluten free chili paste or more 1/2 tbsp chili oil. 
  • Spicy Honey Butter Tofu

    Spicy Honey Butter Tofu

    This Korean Inspired Tofu dish is subtly sweet, buttery with a kick of spice and is the perfect sharing appetizer or snack any day!

    Spicy Honey Butter Tofu made in 30 minutes!

    This stir fried tofu dish is inspired by the famous Korean Honey Butter flavoured potato chips that is sweet with a distinct flavour of creamy butter. However, this dish has a spicy twist to it that makes it hot and addictive!

    How to Veganize Honey & Butter

    Honey Butter Tofu

    There are simple substitutes you can make to make this vegan:

    • Maple Syrup instead of Honey
    • Vegan Butter instead of Butter

    What else you need:

    • Gochugaru (Korean Chili Flakes)
    • Extra firm tofu
    • Corn starch
    • Seasonings: salt, black pepper, onion & garlic powders
    • Garnish: vegan mayo, toasted sesame seeds, scallions

    Can I make this gluten free?

    Absolutely – simple swap out the soy sauce for a gluten free version, or tamari, coconut aminos.

    This recipe is meal prep friendly too.

    Print Recipe

    Spicy Honey Butter Tofu

    This Korean Inspired Tofu dish is subtly sweet, buttery with a kick of spice and is the perfect sharing appetizer or snack any day!
    Prep Time15 minutes
    Cook Time15 minutes
    Total Time30 minutes
    Course: Appetizer, Snack
    Cuisine: Fusion, Korean
    Keyword: tofu, tofu recipes
    Servings: 1

    Ingredients

    • 200 g extra firm tofu
    • 1.5 tbsp corn starch
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • salt

    Spicy Honey Butter Sauce

    • 1/2 tbsp vegan butter
    • 1 tbsp gochugaru (adjust according to spice tolerance)
    • 1/2 tbsp soy sauce
    • 1/2 tbsp maple syrup
    • splash of water

    Garnish

    • vegan mayo
    • 1 tsp white sesame seeds
    • 1 tsp black sesame seeds
    • chopped scallions

    Instructions

    • (OPTIONAL) Freeze tofu overnight. Thaw it in the refrigerator for a few hours or microwaves for a minute.
    • Tear up the tofu into pieces and coat it with the dry mixture – corn starch, seasonings and salt.
    • Panfry or air fry the tofu pieces with a splash of olive oil until crispy (or any other oil of your choice).
    • Add vegan butter to a pan and as it melts, add gochugaru. Follow up with soy sauce, maple syrup and give it a good mix.
    • Add a splash of water, the fried tofu and coat until evenly combined. The dish should be sticky and not dry. Add more water if required.
    • Add vegan mayp, toasted sesame seeds, scallions and give it a good mix. Serve in wraps, tacos, sandwiches, rice bowls or just eat it as a snack!

    Notes

    1. Make this gluten free by swapping out the soy sauce for a gluten free version, or tamari / coconut aminos. 
  • Crispy Smashed Sweet Potatoes with Pesto

    Crispy Smashed Sweet Potatoes with Pesto

    Introducing your new favourite sweet potato recipe – crispy, tangy smashed SWEET POTATOES with creamy pesto and sundried tomato paste. THE holiday recipe of 2022.

    Crispy Smashed Potatoes – but make it with sweet potatoes & creamy pesto!

    If you’ve seen the hype over crispy smashed potatoes, I’m here to tell you that it’s worth every bit of your time making it. It’s just too!! good!!

    I first saw this recipe being done by one of my favourite vegan bloggers, Radhi Devlukia and I’ve been obsessed ever since. I’ve made these with sweet potatoes instead and they taste like crispy french fries, in a ‘smashed potato’ form.

    They taste like crispy french fries, in a ‘smashed potato’ form.

    The keys to this crisp are definitely smashing them flat enough that they don’t break and baking them long enough to get that crisp. Not only that, you have to PAR BOIL them to allow them to get crispy on the outside. If you skip this step, chances are that the outside skin remains rough and you won’t get that crunchiness. 

    If you love potatoes, you also must check out my Vegan Crispy Parmesan Potatoes recipe. And since the focus of these recipes are potatoes, these recipes are entirely gluten free too!

    Ingredients You Need

    • Orange Sweet Potatoes – you would need medium sized sweet potatoes for this recipe.
    • Olive Oil – generous amount for that crisp and crunch.
    • Classic Pesto Ingredients – basil leaves, pine nuts, nutritional yeast and seasonings.
    • Sundried Tomato Paste – you could either use store-bought sun dried tomatoes or puree sundried tomatoes in a jar.
    • Garnish – spring onions! For those who don’t take alliums, you can substitute it with chopped cilantro instead.

    How Should I Eat Them?

    The crispy sweet potatoes taste great and you can just choose to munch them as a snack but to truly impress yourself and your guests, you need to add the flavourful toppings.

    I’ve added creamy pesto and pureed sundried tomatoes but you can also serve them alongside some ranch dipping sauce and even top them with indian street food toppings like green chutney and tamarind chutney.

    If you’re in for an Indian Twist on smashed potatoes, check out my Crispy Smashed Potato Chaat recipe.

    Print Recipe

    Crispy Smashed Sweet Potatoes with Pesto

    Introducing your new favourite sweet potato recipe – crispy, tangy smashed SWEET POTATOES with creamy pesto and sundried tomato paste. THE holiday recipe of 2022.
    Prep Time20 minutes
    Cook Time40 minutes
    Total Time1 hour
    Course: Appetizer, Snack
    Cuisine: Fusion
    Keyword: pesto, potatoes, sweet potatoes

    Equipment

    • 1 Pot
    • 1 Baking Tray
    • 1 Blender
    • 1 Chopping Board

    Ingredients

    Crispy Smashed Sweet Potatoes

    • 2 medium sweet potatoes
    • 4 tbsp olive oil
    • salt
    • black pepper

    Creamy Pesto

    • 1 cup basil leaves
    • 1 tbsp nutritional yeast
    • 1 tbsp pine nuts
    • 1 tsp garlic powder
    • 1/2 tbsp lemon juice
    • black pepper
    • salt
    • splash of hot water

    Garnish

    • 4 tbsp sundried tomato paste
    • spring onions

    Instructions

    • Peel the skins of the sweet potatoes and give it a good rinse. Cut into circles, half a cm wide.
    • Boil a pot of water. Add some salt and bring to a boil. Add the sweet potatoes and par boil for 5-8 minutes. Drain and keep the water.
    • Preheat the oven at 180C.
    • Smash the potatoes with your palm (I found this to be the best way). Press them gently so they do not break.
    • Sprinkle some oil onto a baking tray and line the tray with the potatoes.
    • Brush with some more oil, and crack some black pepper and salt. Bake for about 40 minutes.
    • Prepare your pesto – combine all the ingredients into a blender and blend until smooth.
    • Once the sweet potatoes are roasted and crispy, take out of the oven and let them cool for a few minutes. Add some sundried tomato paste on top, followed by a dollop of pesto and spring onions. Serve!

    Notes

    1. This recipe is entirely gluten free!
    2. If you don’t have pine nuts, you can use toasted cashews or walnuts. 
  • Vegan Bombay Sandwich

    Vegan Bombay Sandwich

    This Indian Bombay Sandwich is a street food toasted with butter, green chutney, vegetables, cheese, and chaat masala. My version is also entirely vegan and can be made gluten free!

    Toasted Bombay Sandwich made in just 30 minutes – takes even shorter when you’ve prepped your ingredients beforehand!

    I have had many sandwiches like these in India, not specifically in Bombay but you can find them in many other states. However, it’s incredibly hard to find a vegan version because often, the bread contains milk or the chutney contains yoghurt or the sandwich has cheese. So here’s a simple Bombay Sandwich recipe that is vegan, gluten free and even allergen free! It’s also incredibly versatile and customizable.

    You can also check out my other sandwich recipes: Gochujang Tempeh Sandwich, Teriyaki Tofu Sandwich and my 3 Best Vegan Toast Toppings.

    Ingredients You Need for Bombay Sandwich

    I used a herbed shredded vegan cheese, but you can use any that’s melty!
    • Bread – you can use any type of bread, but I would recommend either plain, wholemeal bread or sourdough. In India, they usually use plain white bread.
    • Butter – you can use any vegan butter but I used the brand, Nuttelex.
    • Vegetables – steamed potatoes, tomatoes (you could also add cucumbers and onion slices if you can tolerate it).
    • Cheese – any vegan cheese of your choice works, even better if it’s able to melt! I recommend Violife (not sponsored, just based on my experience).
    • Chaat Masala – you can find this mix in Indian stores or online.
    • GREEN CHUTNEY – this is key to any good tasting Bombay Sandwich! For this, you’d need mint leaves, coriander, ginger, green chili, lime juice and pumpkin seeds (I got these healthy raw pumpkin seeds from Organicule*)
    Print Recipe

    Bombay Sandwich

    This Indian Bombay Sandwich is a street food toasted with butter, green chutney, vegetables, cheese, and chaat masala. 100% vegan & can be made gluten free!
    Prep Time20 minutes
    Cook Time10 minutes
    Total Time30 minutes
    Course: Appetizer, Snack
    Cuisine: Fusion, Indian
    Keyword: indian food, sandwich
    Servings: 5

    Equipment

    • 1 Blender
    • 1 Pan

    Ingredients

    Green Chutney

    • 1 cup mint & coriander leaves
    • 1 green chili
    • 2 tsp minced ginger
    • 1/2 tbsp lemon juice
    • 2 tbsp pumpkin seeds
    • salt
    • splash of water (if necessary to blend)

    Bombay Sandwich

    • 8 slices bread of choice
    • tomato ketchup
    • 1/3 cup crispy sev
    • chili flakes
    • 2 medium potatoes
    • 8 slices tomatoes
    • vegan cheese
    • chaat masala
    • vegan butter

    Instructions

    • Steam your potatoes in the microwave for 3 minutes and wait for it to cool down. Peel off the skin and chop into tiny cubes.
    • Slice tomatoes and keep aside.
    • Wash your coriander and mint leaves and break off the large stems (you can use it to make veggie broths or herbal water). Add them to a blender.
    • Add the rest of the ingredients to a blender – ginger, chili, lemon juice, pumpkin seeds, salt. Blend. If the mixture is too thick and unable to blend, just add a splash of more water.
    • Layer your sandwich with butter, green chutney and the other slice with tomato ketchup. Add sev, chili flakes, potatoes, tomatoes and shredded vegan cheese. Top with some chaat masala and cover with the other slice of bread.
    • Butter the side of the bread that is facing you.
    • Transfer this to a pan to toast side of the buttered bread. While toasting, spread some butter on the other side, and toast them for a few minutes on both sides.
    • Cut the toast diagonally into half and munch on these addictive sandwiches! If you're making this for a party as an appetizer, you can cut them up into small squares for easier snacking.

    Notes

    1. You can make this gluten free by swapping out the bread for gluten free bread slices. Also check the brand of vegan cheese you are using is gluten free. 

    Pumpkin Seeds by Organicule were sponsored and this was a paid partnership on socials.

  • Vegan Laksa

    Vegan Laksa

    This rice noodle laksa dish drenched in a spicy, flavourful coconut curry is an Asian delicacy that’s truly addictive! It’s vegan AND gluten free.

    This spicy noodle dish always reminds me that asian food is like a melting pot of different cultures. The ingredients used are so similar to other curries, yet depth and type of flavours are so different.

    Vegan Curry Laksa

    Laksa is native to Malaysian & Singaporean cuisines so you can easily get this dish here. However, it’s slightly more challenging to find a vegan version of this dish. This is because the traditional version contains shrimp paste so in this recipe, we veganized it very easily by omitting it!

    Thank you for Anh who created this amazing recipe with me – for authentic asian and vietnamese recipes, go to Veggie Anh!

    For recipes similar to this, you can check out my Thai Coconut Curry Chickpea Ramen, Vegan Kimchi Stew with Ramen, & Vegan Creamy Miso Ramen.

    I can’t find all the ingredients in my grocery store…what do I do?

    While I do recommend making the Laksa paste from scratch, for an easier foolproof version, use store bought Laksa Paste. I love this vegan, gluten free and organic one by Mekhala’s Living. You just need to use 2-3 tablespoons for immense flavour (not an affiliate – I’ve tried and tested this brand on my own accord).

    This laksa is vegan, gluten free and nut free!

    Is Laksa gluten free?

    It absolutely is! Made with whole spices, vegetables, coconut milk and rice noodles, this dish is free from nuts and gluten. If you want to make this soy free, omit the tofu puffs, soy sauce. You don’t need any replacement for this but if you prefer to add a protein – you can always add a soy-free plant based meat alternative.

    Print Recipe

    Vegan Laksa

    This rice noodle dish drenched in a spicy, flavourful coconut curry is an Asian delicacy that's truly addictive! Vegan AND gluten free.
    Prep Time20 minutes
    Cook Time20 minutes
    Total Time40 minutes
    Course: Main Course
    Cuisine: Asian, Malaysian, Singaporean
    Keyword: curry, laksa, noodles
    Servings: 3

    Equipment

    • 1 High Speed Blender
    • 1 pot or pan
    • 1 Chopping Board
    • 1 knife

    Ingredients

    Laksa Paste

    • 4 shallots
    • 4 garlic cloves
    • 3 lemongrass (white part only with purple insides)
    • 6 kaffir lime leaves
    • thumb sized galangal
    • 1 tsp lime zest
    • 3 dried red chili
    • 1 tsp coriander powder
    • 1/2 tsp cumin powder
    • 1 tsp chili powder
    • 1 tsp turmeric

    Laksa

    • 1 tbsp oil
    • 400 ml coconut milk
    • 500 ml water
    • lime juice
    • salt
    • pepper
    • 1/2 tbsp gluten free soy sauce

    Toppings

    • 3 servings thick rice vermicelli noodles
    • bok choy
    • tofu puffs
    • beansprouts
    • sliced red chili
    • coriander

    Instructions

    • Slice the ends of the lemongrass until you no longer see a purple tint on the insides.
    • De-seed the dried red chilies. Soak them in hot water for about 10 minutes. Alternatively, you can boil them for a few minutes.
    • Add the ingredients needed for the paste into a blender. You can chop them up into smaller pieces for easier blending or you can blend them whole. When adding the kaffir lime leaves, tear them into half along the stem to enhance the aroma.
    • Add some oil to pan. Add the curry paste and saute until fragrant (one way to identify this is to see if the oil you added is coming to the top of the paste).
    • Add water, coconut milk and mix well. Add soy sauce, salt and pepper as needed. Bring to a boil.
    • Add your tofu puffs and bok choy. Cook them for a few minutes until the bok choy or greens are bright green. Turn off the heat.
    • Cook your rice noodles according to the packaging instructions.
    • Assemble the noodles in a bowl, add your laksa broth and top with beansprouts, coriander and red chili.

    Notes

    Substitutes: 
    1. You can use any type of noodles for this dish, but I recommend white rice noodles if you want a more authentic taste of the overall flavours of laksa. 
    2. You can omit shallots and garlic if you avoid alliums. You can also add 1/2 tbsp onion and garlic powder for a more gut friendly alternative. 
    3. You can use fresh thai red chillies instead of dried red chilis.
    4. You can replace chili powder with paprika or chili flakes.
     
  • Vegan Biscoff Tiramisu

    Vegan Biscoff Tiramisu

    This easy 30-minute Biscoff Tiramisu is the perfect holiday dessert that tastes sweet, creamy with strong notes of espresso and the addictive flavour of cookie butter.

    Biscoff Tiramisu

    I first came across this on @sepp_eats on Instagram and I thought that was the best idea ever! However, it’s pretty difficult to find vegan mascarpone or vegan cream substitutes here in Asia that actually taste good without the strong smell and taste of coconut oil.

    What base did I use for the cream?

    I took matter into my own hands by doing a quick creamy base using silken tofu and it tasted so good. It’s an affordable option to use for vegan cream, instead of cashews and other nuts.

    This recipe would not work with other types of tofu – only silken tofu is able to give a creamy texture. It’s also a marvellous substitute to mascarpone as both a made in similar processes of curdling soy milk and dairy milk (for the latter).

    Not only that, most lady fingers are made with eggs so as the name suggests, I used Biscoff cookies as the biscuit layer. Safe to say, it did not disappoint.

    The overall taste should be dominated by espresso infused with the flavours of cookie butter. I’ve not added any alcohol to this dish, but it tastes pretty spiked to me. You can also serve this dish in smaller ramekin dessert cups for easy serving. The amounts needed for layer would then differ based on the dimensions you use.

    You can find the full recipe and directions below.

    Print Recipe

    Vegan Biscoff Tiramisu

    This easy 30-minute Biscoff Tiramisu is the perfect holiday dessert that tastes sweet, creamy with strong notes of espresso and the addictive flavour of cookie butter.
    Prep Time30 minutes
    Cook Time4 hours
    Total Time4 hours 30 minutes
    Course: Dessert
    Cuisine: Fusion, Italian
    Keyword: biscoff, dessert, tiramisu
    Servings: 8

    Equipment

    • 1 Blender
    • 1 Baking Dish

    Ingredients

    Vegan Cream 'Mascarpone'

    • 300 g silken tofu
    • 1/2 tbsp lemon juice
    • 1/4 tsp vanilla bean paste
    • 1/2 cup sugar (3/4 cup if you like it sweeter)

    Biscoff Tiramisu

    • 60 biscoff cookies
    • 4 tbsp instant coffee powder
    • 1.5 cup water
    • cocoa powder (to top)

    Instructions

    • Boil water on a pan and add the instant coffee powder. Mix well and let it cool down.
    • Make the vegan sweet cream – add sugar and silken tofu to a blender. Blend until smooth.
    • Add lemon juice and vanilla bean paste and pulse until well combined.
    • Bring our your dishware and pour your espresso in a cup. Dip the biscoff cookie one by one into the espresso quickly and lay in on the dish (make sure you don't dip the cookie in the coffee too long, if not it will break off!)
    • Layer the dish with 2 layers of cookies. Pour half of the vegan cream and spread until smooth.
    • Repeat the process again.
    • Refrigerate for 4 hours. Sift some cocoa powder on top and add crumbled biscoff cookies. Serve immediately!
  • Vegan Scallion Oil Noodles

    Vegan Scallion Oil Noodles

    Made just 20 minutes, these delicious vegan chinese-style noodles gets its flavour from fried scallions, ginger and soy sauces.

    30-min Scallion Oil Noodles

    Scallions are also known as green onions and they can be found as a garnish in my recipes (including my own!). But today, we’ll be making homemade scallion oil which can then be used to coat the noodles to make these easy Scallion Oil Noodles.

    For a slightly shorter and quick recipe, find my 10-min Sesame Ginger Scallion Noodles.

    What makes Scallion Oil Noodles NOT vegan?

    If you happen to stumble across these noodles at a Chinese or Asian Restaurant, they might often contain pork. But other than that, the ingredients are very vegan friendly. All you need for this recipe is:

    • knife shaved noodles or thin ramen noodles
    • few stalks of spring onion (green and white parts)
    • ginger
    • light & dark soy sauces
    • rice vinegar or shaoxing wine (optional)
    • sichuan pepper (optional)

    Can I make this gluten free?

    Absolutely! Simply choose a gluten free soy sauce and use gluten free rice noodles. I used Knife Shaved noodles (containing gluten).

    Print Recipe

    Vegan Scallion Oil Noodles

    Made under 30 minutes, these noodles gets its flavour from fried scallions, ginger and sauces.
    Prep Time10 minutes
    Cook Time15 minutes
    Total Time30 minutes
    Course: Main Course
    Cuisine: Chinese, Fusion
    Keyword: noodles
    Servings: 2

    Ingredients

    • Handful scallions (green and white parts)
    • 5 ginger slices
    • 1/4 cup sesame oil (or any neutral oil)
    • 2 servings knife shaved noodles (or thin ramen noodles)
    • 1 tsp rice wine vinegar
    • 1 tbsp light soy sauce
    • 1 tbsp dark soy sauce
    • 2 tbsp scallion oil

    Instructions

    • Add oil to a pan and let it heat up. Add only the bottom half white part of the scallions, ginger slices and fry them until crisp.
    • Take out the crispy scallions, ginger and store hot oil in cup and wait for it to cool before storing it in a glass jar.
    • Meanwhile, boil your noodles according to package instructions. Drain and rinse with cold water to prevent the noodles from sticking to one another.
    • Add 2 tbsp scallion oil to a pan, followed by sichuan pepper (optional) and saute for a minute.
    • Add noodles, sauces and give it a good mix. Add a splash of water if it's too dry.
    • Serve with crispy scallions and freshly cut spring onions (green part) and serve!
  • Vegan Jjajangmyeon (Korean Black Bean Noodles)

    Vegan Jjajangmyeon (Korean Black Bean Noodles)

    These Korean Noodles are thick, chewy, drenched in a comforting black bean sauce and topped with fresh cucumbers. You can make this in less than 30 minutes!

    Have you ever tried these less-heard-of Korean Black Bean Noodles? They are super comforting and are made easily if you’re able to find the right ingredients.

    These noodles are made with a salted black bean paste (called chunjang), diced meat and vegetables. I first had this dish at a Korean vegetarian restaurant called The Boneless Kitchen and it was a really good noodle dish. The chewiness of the noodles paired perfectly with the thick luscious black bean sauce.

    What do I need for this recipe?

    The most important thing you need in chunjang, the salted black bean paste. This can be hard to find, but you should be able to spot them as Korean Marts or Asian stores. This is the exact brand of paste I used:

    Chinese Black Bean Paste for Jjangmyeon

    You would need either a protein substitute like minced plant-based meat or crumbled tofu as well as vegetables. The vegetables that are mostly commonly use are zucchini, potatoes, and carrots.

    Ingredients I used:

    • Jajangmyeon Noodles – I used frozen ones. You can also use ramen, udon or knife-cut noodles.
    • Chunjang Paste – salted black soybean paste. You can find this in korean marts and they generally tend to be vegan (double check still!)
    • Aromatics – white onion
    • Vegetables – diced potatoes, zucchini, cabbage
    • Protein – extra firm tofu or plant-based substitute

    Unfortunately, I have not found a gluten-free black bean paste, so this recipe cannot be made gluten free.

    Allium free substitutions: Omit white onion.

    Print Recipe
    2 from 1 vote

    Vegan Jjajangmyeon (Korean Black Bean Noodles)

    These Korean Noodles are thick, chewy, drenched in a comforting black bean sauce and topped with fresh cucumbers. You can make this in less than 30 minutes!
    Prep Time10 minutes
    Cook Time15 minutes
    Total Time25 minutes
    Course: Main Course
    Cuisine: Korean
    Keyword: noodles
    Servings: 2

    Ingredients

    • 2 servings fresh or frozen vegan jajangmyeon (udon/knife cut)
    • 1/2 white onion
    • 1/2 cup chopped cabbage
    • 1/4 cup chopped zucchini (boiled)
    • 1/2 cup diced shitake mushrooms
    • 2.5 tbsp chunjang (black bean paste)
    • 1 tbsp vegan oyster sauce
    • 1 tbsp sesame oil
    • 1 tsp sweetener agave / maple syrup
    • 1 cup water
    • 1/2 tbsp corn starch + 1/4 cup water

    Fried Tofu

    • 150 g extra firm tofu
    • olive oil for frying
    • 1/2 tsp minced ginger
    • 1/2 tbsp soy sauce
    • 1 tbsp rice wine vinegar
    • salt if needed

    Garnish

    • julienned cucumber
    • toasted sesame seeds

    Instructions

    • Dice your vegetables – onion, cabbage and zucchini into small pieces. Cut up your tofu into small cubes.
    • Add tofu to a pan with olive oil and fry until golden brown and crispy. You can also do this in an air fryer. Air fry at 200°C for 10 minutes, shaking the basket or flipping the tofu halfway through to ensure even crisping.
    • Add soy sauce, rice wine vinegar, and minced ginger. Saute the tofu together. Push them aside.
    • Add sesame oil to the other half of the pan. Add white onion and saute. Mix all ingredients together, add zucchini, shitake mushrooms, and lastly cabbage. Saute for 3-4 minutes until half cooked.
    • Add in black bean paste, vegan oyster sauce, sweetener, mix well and add a cup of water. Bring to a boil.
    • Add your corn starch slurry and let the sauce thicken.
    • Meanwhile, cook your noodles according to packaging instructions and drain excess water. Rinse your noodles in water to separate them.
    • Serve the noodles, alongside the sauce and garnish with julienned cucumber and toasted sesame seeds on top!