Brown Girl Vegan

Author: ramyaramesh3007

  • TikTok Viral Crispy Parmesan Potatoes

    TikTok Viral Crispy Parmesan Potatoes

    This is an easy, vegan version of the TikTok viral crispy parmesan potatoes – the perfect one-pan side dish for the holiday season.

    These are absolutely crunchy, delicious and addictive.

    These crispy parmesan potatoes can be made vegan in a hot minute with the right seasonings and cooking method of potatoes. They are absolutely crunchy, delicious and addictive.

    Here are my tips on how you can master this dish for your next family gathering:

    These are absolutely crunchy, delicious and addictive.

    Parboil your potatoes

    Parboiling your baby potatoes allows your potatoes 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. 

    Use the right seasonings

    To get the same cheesy and strong flavour of these viral potatoes, you need to include these ingredients:

    • Nutritional yeast – for the cheesy flavour. Also packs in some B12 if you’re vegan or vegetarian!
    • Vinegar or lemon juice – for acidity
    • Olive oil – use a generous amount for maximum crisp
    • Herbs – italian seasoning, thyme and rosemary work great with potatoes
    • Spices – onion & garlic powder, and chili flakes (optional)

    You can substitute the nutritional yeast for vegan parmesan substitute or shredded vegan cheese as well.

    How do I get that crispy layer?

    Secret ingredient to get that legendary crispy? Use corn starch!

    The secret to getting that crispy ‘parmesan’ looking layer is corn starch! It’s a gluten free alternative to plain flour and it gives a beautiful crisp layer. I brushed some on top of the potatoes as well for them to crisp up.

    This recipe is also 100% gluten free!

    Print Recipe

    Vegan Crispy Parmesan Potatoes

    This is an easy, vegan version of the TikTok viral crispy parmesan potatoes – the perfect one-pan side dish for the holiday season.
    Prep Time15 minutes
    Cook Time25 minutes
    Total Time40 minutes
    Course: Appetizer, Snack
    Cuisine: Fusion
    Keyword: potatoes
    Servings: 1

    Ingredients

    • 2 cups baby potatoes (200g)
    • 2 tbsp nutritional yeast
    • 2 tsp corn starch
    • 1 tbsp vinegar (sub lemon juice)
    • 3 tbsp olive oil
    • 1 tsp dried thyme
    • 1 tsp dried rosemary
    • 1/2 tsp chili flakes (optional)
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1/4 tsp black pepper
    • salt

    Instructions

    • Preheat oven to 200°C.
    • Boil a pot of water and add some salt. Once the water comes to a boil (bubbling), add the potatoes. Cook for 5 minutes until they are parboiled.
    • Drain the potatoes and wait for them to cool down.
    • Meanwhile, make the sauce to roast them. Combine all the spices in a bowl and mix well with a splash of water to loosen the mixture.
    • Cut the baby potatoes into half.
    • Pour the mixture into a baking tray, saving some to brush the upper layer of potatoes. Line the potatoes, facing down.
    • Brush the potatoes with remaining sauce.
    • Roast in oven for about 15 to 20 minutes. After 15 minutes, keep monitoring to check if you see the crispy forming. It's very easy to burn your potatoes so keeping an eye out always helps!
    • Take out of the oven and let it cool for 5-10 minutes. Garnish with parsley and enjoy immediately!

  • Pumpkin Spice Cold Foam Matcha

    Pumpkin Spice Cold Foam Matcha

    This pumpkin spice cold foam matcha is comfort in a cup. Skip the Starbucks and make this in just 15 minutes!

    Pumpkin Cold Foam Matcha

    What’s in this Pumpkin Cold Foam Matcha?

    • Pure Matcha Powder
    • Whipped Coconut Cream
    • Barista Oat Milk
    • Pumpkin Pie Spice
    • Maple Syrup
    • Vanilla Extract

    Pumpkin spice really does the trick in elevating the flavour of the cold foam. Coconut cream is also the perfect choice to make a vegan cold foam because of its thick creamy texture. It’s also a healthier option that can be used in other recipes too!

    Coconut Cream is an healthy option you can use to make vegan cold foam!

    How do I make the Pumpkin Spice Cold Foam?

    Blend together chilled coconut whipping cream, oat milk, pumpkin spice, vanilla extract and maple syrup in a high speed blender. You can use any other substitute for the sweetener or use barista oat milk for a foamier texture. The amount of pumpkin cream is perfect for one so you can multiply the recipe for more people. You can store this in the refrigerator for 2 to 3 days.

    You can find the directions of making it in the video below.

    @browngirlvegan This drink just hits the spot🍵✨ #pumpkinspice #matcha #icedmatcha #icedmatchalatte #drinkstok #drinktok #recipes #viral #falldrinks #veganrecipes ♬ original sound – r & m &lt33
    Print Recipe

    Pumpkin Spice Cold Foam Matcha

    This pumpkin spice cold foam matcha is comfort in a cup. Skip the Starbucks and make this in just 15 minutes!
    Cook Time15 minutes
    Total Time15 minutes
    Course: Drinks
    Cuisine: Fusion
    Keyword: matcha, pumpkin spice
    Servings: 1

    Ingredients

    Pumpkin Spice Cold Foam

    • 1/4 cup coconut cream
    • 1/2 cup oat milk
    • 1/2 tsp pumpkin spice
    • 1 tbsp maple syrup

    Matcha Latte

    • 2 tsp pure matcha
    • 1/3 cup water
    • 1 cup ice
    • oat milk
    • pumpkin spice (top)

    Instructions

    • Blend ingredients for the cold foam. Put the foam into fridge.
    • Heat up water but making sure it's not boiling. Add water to matcha and whisk with a matcha whisk until mixture is frothy.
    • Add the mixture over ice, followed by oat milk, pumpkin spice cold foam and finally more pumpkin spice!
  • Vegan Honey Salmon Rice Bowl

    Vegan Honey Salmon Rice Bowl

    This Blackened Salmon Rice Bowl is made with vegan salmon, creamy avocado slices, sushi rice and topped with toasted sesame seeds and vegan mayo.

    Vegan Honey Salmon Rice Bowl

    When Emily Mariko’s Salmon Rice bowl went viral, I was astonished at how such an unique combination of ingredients could work in a dish. The original recipe had salmon paired with leftover rice topped with an interesting duo of sriracha and mayo. These are all then ‘mashed’ together and joined by avocado, kimchi and nori sheets that are used to wrap these ingredients in to consume them like ‘little sushi’ bites.

    In all honesty, I didn’t like the combination of flavours the first time I tried it – it was too much and I couldn’t stomach the idea of eating rice mixed with sriracha.

    But what I did love was the concept of adapting sushi to become a deconstructed sushi rice bowl. In this recipe, I’ve paired leftover sushi rice with blackened ‘honey salmon’, creamy avocado slices, vegan mayo and toasted sesame seeds. Simple, but that’s exactly what we need to enjoy the flavours of our vegan salmon.

    What is the Vegan Salmon made of?

    While I could have tried to be innovative like other creators who replicate the exact looks of a salmon fish (which is amazing and inspiring in every way), my mind always goes back to simplicity. When I’m craving a Salmon Rice Bowl, I want it to be (1) flavourful; and (2) not time consuming to create. As a working adult, easy vegan recipes really save the day.

    Vegan salmon using tofu as a substitute

    I used tofu for this vegan salmon – one of the most accessible and affordable protein sources for a vegan. It gets its pinkish colour from beetroot powder and umami-ness from nori sheets. It can be marinated overnight for a nice flavour burst but if you’re pressed for time, you can marinate it for about 30 minutes.

    You can check out my other easy tofu recipes – Miso Glazed Tofu, Korean BBQ Popcorn Tofu Bites, Sweet & Sour Tofu.

    Ingredients You Need

    • Firm Tofu – extra firm tofu works as well. You can freeze the tofu, thaw it in the microwaves for about 2 minutes and drain the excess water.
    • Beetroot Powder – for the pretty pink colour
    • Flavour bombs – garlic powder, red miso, vegetarian oyster sauce
    • Umami – roasted nori sheets
    As a working adult, easy vegan recipes like these save the day.

    And yes…this vegan salmon is absolutely 100% gluten free! (just check if your veg oyster/mushroom sauce & miso contain any gluten).

    Print Recipe
    5 from 1 vote

    Vegan Honey Salmon Rice Bowl

    This Blackened Salmon Rice Bowl is made with vegan salmon, creamy avocado slices, sushi rice and topped with toasted sesame seeds and vegan mayo.
    Prep Time30 minutes
    Cook Time15 minutes
    Total Time45 minutes
    Course: Main Course
    Cuisine: Fusion, Japanese
    Keyword: rice bowl, salmon, sushi
    Servings: 2

    Ingredients

    • 400 g firm tofu
    • 1/2 tbsp red miso
    • 1 tsp mirin
    • 1/2 tsp beetroot powder
    • 1 tsp garlic powder
    • 1 tbsp vegan oyster sauce
    • nori sheets (handful)
    • 1/3 cup water
    • 1 tsp maple syrup

    Frying

    • 1/2 cup corn starch
    • neutral oil

    Sushi Rice Bowl

    • 1 cup sushi rice
    • 1/2 avocado
    • vegan mayo
    • black sesame seeds
    • white sesame seeds
    • 1 tsp soy sauce
    • 1 tsp sesame oil
    • nori sheets

    Instructions

    • Cut up firm tofu into 2cm by 2cm squares.
    • Blend together the ingredients needed for the marinade – red miso, mirin, beetroot powder, garlic powder, vegan oyster sauce, nori sheets and water.
    • Pour marinade over tofu to coat evenly and marinate for 30 minutes to overnight.
    • Heat up some oil in a frying pan. Coat the tofu in cornstarch and fry until crispy. The colour should be pink.
    • If you are baking it, preheat the oven to 220 C and bake for about 15-20 minutes until crispy.
    • Pour over the leftover marinade over the fried tofu pieces drizzle 1 tsp maple syrup. Give it a good mix!
    • You can also have the vegan salmon on its own without the marinade poured over. Just skip that step and add 1 tsp of maple syrup before combining them.
    • Assemble your sushi rice bowl. Start with rice, followed by salmon, avocado, soy sauce, sesame oil, vegan mayo and lastly toasted sesame seeds.


  • Thai Coconut Chickpea Curry Ramen

    Thai Coconut Chickpea Curry Ramen

    Creamy & silky thai style coconut milk broth with thick chewy ramen noodles, topped with spiced crispy chickpeas – the perfect meal. You need to try this Coconut Chickpea Curry Ramen!

    A fun way to jazz up your instant noodles – make Coconut Chickpea Curry Ramen

    This Coconut Chickpea Curry Ramen screams pantry friendly and comes together in just 15 minutes (if you have your crispy chickpeas prepared in advance). It’s also a fun way to jazz up your instant ramen noodles to add in some protein, vegetables and flavour.

    What to Have in Your Pantry

    • Coconut Milk – as a vegan, I find myself using coconut milk and cream a lot in savoury dishes and desserts so I always have organic ones stocked up.
    • Red Curry Paste – these really come in handy when you want to make curry or soups but don’t have time to make the paste from scratch. I used Mekhala Living’s Thai Red Curry Paste.
    • Canned Chickpeas – Thought I love soaking chickpeas and boiling them, canned chickpeas are amazing when I’m pressed for time. You can find my recipe for Crispy Roasted Chickpeas here.
    Slide to roast these spiced chickpeas!
    • Vegetables – I used zucchini, but you can use any vegetables you have on hand. Red bell peppers, broccoli, tomatoes, greens, all work beautifully in this recipe.
    • Protein – firm tofu is a great addition.
    • Spices – the spices I use the most for non-indian recipes are turmeric, smoked paprika, onion powder, garlic powder, italian seasoning, black pepper and pink himalayan salt.

    You can turn this recipe gluten free by swapping out the noodles for rice noodles or brown rice ramen. You could also make this as a soup to drink or to pair with steamed rice.

    These noodles are also perfect for meal prep – you can keep it in the fridge for about 2-3 days and just heat it up on high for a minute before consuming it.

    Remember to store the chickpeas separately so they don’t become soggy – you can bake them for a few minutes to bring back their crunchiness although I recommend consuming them immediately after they are baked for maximum crispiness!

    Print Recipe

    Thai Coconut Chickpea Curry Ramen

    Creamy & silky thai style coconut milk broth with thick chewy ramen noodles, topped with spiced crispy chickpeas – the perfect meal!
    Prep Time5 minutes
    Cook Time10 minutes
    Total Time15 minutes
    Course: Main Course
    Cuisine: Asian, Fusion, Thai
    Keyword: chickpeas, coconut, ramen
    Servings: 1

    Ingredients

    • 1 pack instant ramen noodles
    • 100 firm tofu
    • 1/4 cup chopped zucchini
    • 1 tbsp olive oil
    • 1/4 tsp turmeric
    • 2 tsp thai red curry paste (heaping)
    • 1 cup coconut milk
    • 1 cup water / veggie broth
    • 2 tsp lime juice
    • salt (if needed)

    Toppings

    • crispy roasted chickpeas (recipe linked above)
    • squeeze of lime
    • chopped coriander

    Instructions

    • Roast chickpeas in oven following my recipe (details above).
    • Cook instant noodles according to package instructions. Drain and rinse with cold water. Keep the excess starchy noodle water.
    • In some olive oil, saute firm tofu until crispy. Add zucchini and wait for it to be cooked.
    • Add turmeric and saute for a few minutes.
    • Add red curry paste, coconut milk and stir until combined. Add lime juice.
    • Add ramen noodles to a bowl, add in your thai curry coconut mixture. Heat up 1 cup of veggie broth combined with the excess noodle water. Pour over noodles.
    • Top with crispy chickpeas, chopped coriander and a squeeze of lime.
  • Spicy Kimchi Udon

    Spicy Kimchi Udon

    This fiery duo of kimchi and gochujang is enough to make you addicted to these spicy & slurpy 15-minute udon noodles!

    This udon noodles can be made in 15 minutes!

    I find kimchi to be one of those foods I always turn to when I’m busy and wanted to prepare something quick. While being so flavourful on its own, it makes an even better meal when it’s paired with spices and gochujang. Kimchi is usually a mix of salted and fermented vegetables with a wide range of seasonings.

    This sauce based paired with thick and chewy udon noodles are to die for! You might find yourself coming back to this dish because it’s that easy to make.

    Ingredients You Need

    • Vegan Kimchi – I used bottled vegan kimchi that is perfect for one or two servings.
    • Gochujang & Gochugaru – these are korean food staples that I always have stocked in my pantry because they can be used in many dishes. Furthermore, I use gochugaru that are mild pepper flakes so I’m pretty generous with the amount I use in all my dishes.
    • Noodles – this recipe used udon noodles but you could also use instant ramen noodles or a gluten free option like rice noodles.

    Gochujang & Gochugaru are staples in Korean cooking!

    You can make this gluten free by substituting the noodles to your favourite gluten free ones. Gochujang is also not gluten free, so you can substitute it with a chili paste of your choice.

    Print Recipe

    Spicy Kimchi Udon

    This fiery duo of kimchi and gochujang is enough to make you addicted to these spicy & slurpy 15-minute udon noodles!
    Prep Time5 minutes
    Cook Time10 minutes
    Total Time15 minutes
    Course: Main Course
    Cuisine: Fusion, Korean
    Keyword: kimchi, korean, udon
    Servings: 2

    Ingredients

    • 2 packs udon noodles (save the noodle water)
    • 3/4 cup kimchi (with juice)
    • 2 tsp gochujang
    • 1 tbsp gochugaru
    • 1/2 tbsp light soy sauce
    • 1 tsp dark soy sauce
    • 1 tsp maple syrup
    • 1 garlic clove
    • 2 tbsp sesame oil
    • 200g extra firm tofu

    Garnish

    • spring onions
    • toasted sesame seeds

    Instructions

    • Soak udon noodles in hot water and separate them with chopsticks. You can also boil them for a few minutes until they separate.
    • Drain and save the excess water. Rinse the noodles with cold water.
    • Slice tofu into strips and pan fry in olive oil until crispy.
    • In a bowl, combine gochugaru, gochujang, soy sauces, maple syrup and a splash of noodle water.
    • Add sesame oil to a pan and add chopped or minced garlic. Saute for a minute and add kimchi with juice. Saute for a few minutes.
    • Add udon noodles, the sauce and give it a good stir.
    • Transfer to a plate and serve with spring onions and toasted sesame seeds.
  • Vegan Butter Chicken (Murgh Makhani)

    Vegan Butter Chicken (Murgh Makhani)

    This homemade vegan butter chicken recipe is buttery, ultra creamy with a subtle hint of sweetness and pairs perfectly with fluffy basmati rice or naan!

    I have not tried a vegan version of Butter ‘Chicken’ that actually tastes good.

    As a vegan, everytime I go to an Indian restaurant, it’s almost always impossible to try their classic dishes like Butter Chicken and Chicken Tikka Masala. They are considered the face of commercialized indian food because they’re popular in many western countries, but nevertheless I have not tried a vegan version that actually tastes good.

    Even the ones I’ve come across in vegetarian restaurants have a meatless option but they often still contain butter, cream and ghee. It’s an integral part of the dish but innovation has taken over veganizing ANY dish at this point.

    Useful tips if you’re making this for the first time

    @browngirlvegan I miss Butter Chicken so much so here’s a tribute with my vegan version♥️ #butterchicken #veganrecipes #recipes #vegansoftiktok #foodtiktok #indianfood ♬ Souhila – Instrumental – Bujaa Beats
    1. Use the thick part of the coconut cream.

      This vegan version of Butter Chicken comes pretty close and with some minor tweaks like adding coconut cream. Separate the coconut cream with the watery part and keep some for garnish and measure out the cream needed to mix into the curry.

      Using coconut cream won’t make the curry taste coconut-y because it will be overpowered by the other strong spices!
    2. For the ‘chicken’, I used a mix of tofu and plant based chicken.

      It’s super important to freeze your tofu, thaw it and drain it before you used them for a more firm texture. The texture has to be springy. Other options you can use are plant-based chicken or seitan.
    3. Marination is important!

      Marinate your tofu for at least 30 minutes to half an hour. Then bake or grill them for about 15-20 minutes.
    The perfect balance of creaminess with coconut cream & cashews

    Ingredients You Need

    • Tofu – firm or extra firm tofu
    • Tomato sauce base – fresh red tomatoes and boiled/soaked raw cashews
    • Coconut – a good quality coconut cream
    • Whole spices – cinnamon, bay leaves, cloves, cardamom
    • Vegan Butter – Nuttelex never lets me down

    Not forgetting the spices in your pantry if you cook a lot of indian food!

    • garam masala
    • kashmiri chili powder (for the bright red colour)
    • turmeric
    • onion powder
    • garlic powder
    This recipe is vegan AND gluten free!

    You can also use whole spices like onions and garlic. You can use a large onion, diced and 3 cloves of mashed garlic and saute them until caramelized.

    This recipe is also 100% gluten free if you use tofu or gluten free plant based ‘chicken’ substitute. You can meal prep this and store in the fridge in an air-tight container for 2-3 days.

    Print Recipe

    Vegan Butter Chicken

    This homemade vegan butter chicken recipe is buttery, ultra creamy with a subtle hint of sweetness and pairs perfectly with fluffy basmati rice or naan!
    Prep Time40 minutes
    Cook Time20 minutes
    Total Time1 hour
    Course: Main Course
    Cuisine: Indian
    Keyword: butter chicken, indian food
    Servings: 3

    Ingredients

    Marinade for 'Chicken'

    • 300 g firm tofu
    • 150 g plant based chicken (or more tofu)
    • 1 tsp garam masala
    • 1/4 tsp turmeric
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1 tsp kashmiri chili powder
    • 3 tsp coconut cream

    Butter Chicken Gravy

    • 20 red cherry tomatoes (4 large tomatoes)
    • 15 cashews (soaked)
    • 2 tbsp vegan butter
    • 2 bay leaves
    • 5 cloves
    • 5 green cardamom pods
    • 1 cinnamon stick
    • 1 green chili
    • 2 tsp ginger paste
    • 1 tsp chili powder
    • 1 tsp garam masala
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1 tsp sugar
    • 1 cup water
    • 1/4 cup coconut cream
    • salt

    Garnish

    • 1 tbsp coconut cream
    • chopped coriander

    Instructions

    • Soak cashews overnight or in boiling water for 30 minutes.
    • Thaw frozen tofu in the microwave for 2 minutes and drain excess water. Break it up into chunks. Add thawed plant based chicken and combine the ingredients required for the marinade.
    • Marinate for 30 minutes at least, but you can even leave it overnight for more flavour. Preheat your oven to 200°C.
    • Add soaked cashews and tomatoes to a high speed blender to get a smooth and creamy paste.
    • Spray some olive oil on the marinated tofu chunks and bake* in oven for about 15 minutes until the flavours are fully absorbed.
    • Add 1 tbsp vegan butter to a pan and add whole spices – bay leaves, cardamom, cinnamon stick and cloves. Saute until fragrant.
    • Add green chili and ginger paste. Saute until fragrant.
    • Add cashew-tomato paste, chili powder, sugar, salt, onion and garlic powder. Saute until the mixture thickens and you can see oil floating at the sides. Another way to check is you don't smell the raw tomatoes anymore.
    • Add water, mix and do a taste test. Adjust salt if necessary.
    • Add 1/4 cup coconut cream and give it a good mix.
    • Lower the heat and add 1 tbsp of vegan butter on top. If the mixture is too thick, you can add a bit more water or more coconut milk. (Use the rest of the coconut cream/milk in smoothies, desserts)
    • Garnish with more coconut cream and chopped coriander. Serve with naan, paratha or plain basmati rice!

    Notes

    1. If you don’t have vegan butter, you can use vegetable oil. 
    2. This recipe is entirely gluten free (just ensure you’re using a gluten free version of plant based meat if using).
    3. You can also pan fry them in oil until crispy or air fry for 10 minutes! 

  • Japanese Pumpkin Croquette (Kabocha Korokke) 

    Japanese Pumpkin Croquette (Kabocha Korokke) 

    The crispiest vegan pumpkin croquette paired with a umami and sour tonkatsu sauce. Eat it on its own or try it in a onigirazu!

    Crispy Kabocha Korokke but vegan!

    When I looked up pumpkin croquettes recipes, most of them contains egg as a binder so I thought why not come up with a way to veganize it? I also had recently visited a vegan restaurant called Saute San where I tried their pumpkin croquettes and was in love with the crunchy exterior and soft, flavourful pumpkin interior.

    It pairs well with some tonkatsu sauce drizzled over it. I used it to make onigirazu (something like a sushi sandwich!) instead using the 4-way tortilla hack that went viral on Tiktok! I used sesame crusted tofu, sushi rice, thinly shaved cucumbers and avocado. You can see the video below for how I did it:

    @browngirlvegan These Japanese Kabocha Croquettes are my fav pumpkin recipe this 🍂 szn✨ #japanesefood #veganrecipes #pumpkinrecipes #vegansoftiktok #recipes #viral #asmr #asmrfood ♬ そよ風 – SHISE

    Tips to get the perfect croquette

    1. Don’t skip the refrigeration step!

    I popped my pumpkin mash with spices into the freezer for about 30 minutes for it to thicken and harden. This step is crucial because we don’t add any external binders like flour.

    2. Shallow frying still works

    Because this croquettes are small, shallow frying still works. Be generous with the oil used to fry and drain the excess afterwards. I wouldn’t recommend pan frying as you won’t get the beautiful golden colour and crispiness.

    Give the pumpkin a gentle ‘smash’ if using it in onigirazu

    3. Yes, these croquettes are freezer friendly

    You can make the croquettes and freeze them for up to a month for easy cooking. The crispiness and quality all remain the same. However, I would recommend to consume this immediately so the croquettes remain fresh, crispy and not soggy.

    Ingredients You Need:

    • Pumpkin – Japanese Kabocha Squash
    • Spices – nutritional yeast and onion, garlic powders for flavour. If you don’t take onion and garlic, you can also substitute it with hing.
    • Oil – neutral oil for frying

    To make this gluten free, substitute panko breadcrumbs with gluten free breadcrumbs. For the tonkatsu sauce, be sure to use gluten free soy sauce or other substitutes like tamari or coconut aminos.

    Print Recipe

    Japanese Pumpkin Croquette (Kabocha Korokke)

    The crispiest vegan pumpkin croquette paired with a umami and sour tonkatsu sauce. Eat it on its own or try it in a onigirazu!
    Prep Time30 minutes
    Cook Time30 minutes
    Total Time1 hour
    Course: Main Course, Snack
    Cuisine: Japanese
    Keyword: croquettes, pumpkin, vegan
    Servings: 2

    Ingredients

    • 1.5 cups kabocha squash cubed
    • 2 tbsp nutritional yeast
    • 1/2 tsp black salt
    • 1/4 tsp black pepper
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 2 tsp corn starch

    For frying

    • 1/2 cup corn starch
    • 1/2 cup plant milk (oat milk or soy milk)
    • 1 cup panko breadcrumbs

    Tonkatsu Sauce

    • 1 tbsp ketchup
    • 2 tsp vegan worcestershire sauce
    • 2 tsp soy sauce
    • 1 tsp sweetener
    • splash of water to dilute

    Instructions

    • Microwave the pumpkin for 3 minutes on high with a lid until soft. You could also steam it.
    • Combine cooked pumpkin with salt, black pepper, nutritional yeast, onion and garlic powder. Refrigerate for about 30 minutes.
    • In 3 separate bowls, arrange the ingredients needed for frying in this order: corn starch, plant milk and panko breadcrumbs.
    • If you're making onigirazu, you can take this time to cook your sushi rice and prepare other ingredients to include – I used sesame crusted tofu, thinly shaved cucumbers and avocado.
    • Make the tonkatsu sauce.
    • Take the pumpkin out of the fridge and roll it into a patties with your hand. Coat evenly in corn starch, followed by plant milk and lastly, panko breadcrumbs.
    • Heat up some oil in the pan. Shallow or deep fry it until crispy.
    • Assemble it in an onigirazu using the tortilla wrap hack (in the video above) and you have yourself a beautiful meal.

    Notes

    This recipe makes about 5 pumpkin croquettes about 1-2cm in thickness. 
  • Vegan Chorizo Pita Pockets

    Vegan Chorizo Pita Pockets

    This homemade vegan chorizo can be made in 15 minutes and is smokey, firm with a subtle hint of sweetness. It tastes just like the real thing!

    Vegan Chorizo stuffed in pita pockets

    Chorizo is commonly found is Europe (I’ve seen them being sold in several street shops) – it’s a fermented, cured, smoked sausage that has a deep red shade. I have briefly tried it when I visited Prague, Czech Republic but wasn’t a big fan of its appearance and texture. My friend loved it though!

    Then, I tried it again in Vienna and I was like wait…that doesn’t taste that bad. So I got creative at home and made it using firm, crumbled up tofu. The secret to getting in firm is to pan fry it until it gets charred and even more firm to amplify the smokey flavour.

    I even had a few people ask if this was store bought vegan chorizo – it’s such a foolproof recipe that actually looks and tastes good! Here are the results:

    Vegan Chorizo made with extra firm tofu

    I served it by stuffing some pita pockets with pumpkin hummus, lettuce, mushrooms and vegan chorizo. Then I topped it off with a pumpkin hummus sauce that I made by diluting it with some water.

    These are the quintessential seasonings you need:

    • smoked paprika – for smokiness
    • chili powder – for spice
    • light soy sauce – for saltiness
    • dark soy sauce – for a deeper colour
    • maple syrup – subtle hint of sweetness
    • cumin powder – gives it that oomph
    • apple cider vinegar – for acidity
    • ketchup – also for flavour
    • olive oil – for frying
    Make this gluten free but choosing gluten free soy sauce!

    You can simply make this gluten free but substitute the dark and light soy sauce for gluten free versions like tamari and coconut aminos. You may need to add more smoked paprika for a brighter colour.

    Print Recipe

    Vegan Chorizo Pita Pockets

    This homemade vegan chorizo can be made in 15 minutes and is smokey, firm with a subtle hint of sweetness. It tastes just like the real thing!
    Prep Time5 minutes
    Cook Time10 minutes
    Total Time15 minutes
    Course: Main Course, Snack
    Cuisine: Fusion, Mediterranean, Western
    Keyword: chorizo, pita pockets
    Servings: 4

    Ingredients

    • 200 g firm tofu
    • 2 tsp smoked paprika
    • 1 tsp chili powder
    • 2 tsp light soy sauce
    • 1 tsp dark soy sauce
    • 1 tsp maple syrup
    • 1/2 tsp cumin powder
    • 1 tsp apple cider vinegar
    • 2 tsp ketchup
    • olive oil

    Pita Pockets

    • pita pockets
    • lettuce
    • sauteed mushrooms
    • pumpkin hummus

    Instructions

    • Freeze some tofu, thaw it and drain it with paper towels. Then crumble it up to resemble crumbled sausage.
    • Add some olive oil to a pan. Add your crumbled tofu and all the seasonings. Pan fry until somewhat charred and crispy (but not burnt).
    • You can use this in pita pockets, wraps or even buddha bowls. You can also use it as a topping for salads and soups!
  • 10-min Miso Soup with Tofu

    10-min Miso Soup with Tofu

    Grab your miso, tofu and ginger to make this super easy comforting homemade 10-minute miso soup. Vegan AND gluten free!

    This miso soup can be made in just 10 minutes

    Feeling under the weather? Have miso soup. Feeling a simple lunch? Have miso soup with rice. Craving a snack? Have miso soup. Miso soup is by far the easiest dish to make but also very hard to go wrong with it.

    Here, I use red miso paste that is organic, vegan and gluten free along with silken tofu for a boost of protein. A disclaimer that this recipe is not an authentic miso soup recipe, but rather a jazzed up version of it for more flavour and gut-healing properties.

    Silken tofu is perfect addition to miso soup

    Ingredients You Need

    • Quality miso paste – I used red miso but you can use any miso paste that is of good quality.
    • Seasoning – In authentic miso soup recipes, kombu dashi or kelp is added for that umami flavour but to make it more pantry friendly and accessible, I use nori sheets in this recipe.
    • Type of tofu – soft, silken tofu will be the best for miso soup.
    • Additions – I added minced ginger for that kick and brown button mushrooms to add some vegetables. It makes a perfectly balanced meal.

    It’s important to note that you should NOT boil miso! Boiling miso causes it to lose its aroma and nutritional benefits. This recipe is 100% gluten free!

    Print Recipe

    10-min Miso Soup with Tofu

    Grab your miso, tofu and ginger to make this super easy comforting homemade 10-minute miso soup.
    Prep Time5 minutes
    Cook Time5 minutes
    Total Time10 minutes
    Course: Main Course, Snack, Soup
    Cuisine: Asian, Fusion, Japanese
    Keyword: miso soup, tofu recipes
    Servings: 2

    Ingredients

    • 150 g silken tofu
    • 1 tbsp miso paste
    • 1 tsp minced ginger
    • 4-5 slices nori (seaweed)
    • 1 tsp sesame oil
    • 2 cups water
    • salt
    • spring onions
    • 1 cup brown mushrooms (optional)

    Instructions

    • Dice up your tofu and mushrooms into cubes.
    • Add sesame oil to a pan and saute ginger. Add mushrooms and saute until they are cooked.
    • Then add 2 cups of water and nori sheets. Bring to a boil. Add salt and bring down the heat to a low flame.
    • Use a strainer to gently combine the miso paste into the soup. Take off immediately.
    • Serve with spring onions.
  • Vegan Sweet & Sour ‘Pork’

    Vegan Sweet & Sour ‘Pork’

    This Sweet & Sour ‘Pork’ is made using deep fried firm tofu, coated in an easy and incredible vegan sweet & sour sauce.

    The secret to the best tasting sweet & sour pork is deep frying coated tofu until crispy.

    Sweet and sour pork is arguably one of the most popular Chinese dishes, but it’s definitely difficult to find a vegan version. The secret to the best tasting sweet & sour pork is deep frying coated tofu until crispy.

    The Secrets to Making the Best Tofu

    An easy and amazing tofu snack that is simply irresistible. This can be also double as a main when you pair it with some rice and noodles. And the secret to it’s ‘chicken’-like texture?

    Secret #1: Freezing & thawing your tofu blocks! All you have to do is freeze your firm tofu overnight and thaw it in the refrigerator for a few hours or microwave on high for a minute or two. Remember to drain the excess water fully using paper towels or a tofu press.

    Freezing & thawing your tofu blocks gives a firm texture.

    Alternatively, you can also press it down with your sauce tubs or anything that resembles heavy blocks. Once that is done, you should notice the change in the texture – it should be firmer, chewier and springy.

    Secret #2: When pan frying, deep drying or air frying your tofu pieces, remember to coat them in some spices and corn flour. This gives you extra crispy tofu with extra flavour!

    Secret #3: Choosing a flavourful sauce. The sauce base for this recipe is very simple – a mix of plum sauce, ketchup, soy sauce and more!

    Ingredients You Need

    • Plant Based Chicken – I used frozen and thawed firm tofu for a nice spring texture. You can also use a chicken substitute or mock meat for this dish.
    • Sweet & Sour sauce – the secret ingredient for this dish is plum sauce to give it that sweetness and subtle of sour-y taste. Don’t skip on the vegan worcestershire sauce and ketchup too!
    • Vegetables – pineapples and red bell peppers are the best!

    The biggest challenge for me was finding vegan Worcestershire sauce, but I managed to find it at an online grocer. I’ve attached the brand and packaging below (Woolworths Worcestershire Sauce). The sauce is both vegan-friendly and gluten free!

    Woolworths Worcestershire Sauce that is vegan AND gluten free~

    For gluten free option, you can swap out your soy sauce for a gluten free version or use tamari or coconut aminos.

    Print Recipe

    Vegan Sweet & Sour ‘Pork’

    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Main Course, Snack
    Cuisine: Chinese, Fusion
    Keyword: sweet and sour, tofu recipes
    Servings: 2

    Ingredients

    • 300 g firm tofu
    • 1.5 tsp plum sauce
    • 2 tsp ketchup
    • 1 tsp vegan worcestershire sauce
    • 1 tsp vegan oyster sauce
    • 1 tsp soy sauce
    • 1 tsp mirin
    • 1/2 tsp sweetener
    • 2 tsp corn starch
    • splash of water
    • 1 tsp sesame oil
    • corn starch (for frying)

    Other Toppings

    • 1/2 cup red bell peppers
    • 1/2 cup pineapples
    • toasted sesame seeds

    Instructions

    • Coat tofu chunks in corn flour and air fry/pan fry until crispy. 
    • Meanwhile mix the ingredients for the sauce (everything except corn starch, water and sesame oil). 
    • Add sesame oil to a pan, followed by red bell peppers and pineapples.
    • Add in your fried tofu, sauce and cornstarch slurry (corn starch + water).
    • Saute until it thickens and serve with toasted sesame seeds!