Brown Girl Vegan

Author: ramyaramesh3007

  • Vegan Roasted Red Pepper Pasta

    Vegan Roasted Red Pepper Pasta

    Make the perfect gut-friendly 10-ingredient pasta sauce that doesn’t skimp on the flavour. It’s also vegan and gluten free!

    Roasted Red Bell Pepper Fusilli

    This SUPER CREAMY red bell pepper sauce is a life changing and healthy sauce base that you can make for lunch or dinner. It also works really well for meal prep.

    The sauce is made with simple pantry friendly ingredients like smoky roasted red bell peppers, tangy sundried tomatoes, nutritional yeast for cheesiness and tahini for that extra dash of creaminess. If you are a vegan or transitioning into a vegan-friendly diet, all of these ingredients really add flavour and come in handy for many vegan dishes.

    This is friendly for the gut because it’s allium free (no onion and garlic) but depending on your tolerance, this may vary. Remember to peel off the skins from the red bell pepper because they may cause some irritation too!

    If you are not able to tolerate any of the ingredients listed above, drop a comment below! I’ll work on a more gut friendly recipe based on your feedback.

    For gluten free pasta, I love to use brown rice fusilli. But you can use any gluten free pasta for this recipe!
    Ensure your oat milk is gluten free too. You can also swap it out with unsweetened soy or cashew milk.

    Print Recipe

    Vegan Roasted Red Pepper Pasta

    Make the perfect gut-friendly 10-ingredient pasta sauce that doesn't skimp on the flavour. Gluten free option too!
    Cook Time30 minutes
    Total Time30 minutes
    Course: Main Course
    Cuisine: Fusion
    Keyword: pasta salad, roasted red pepper, vegan
    Servings: 1

    Equipment

    • 1 Baking Tray
    • 1 Blender

    Ingredients

    • 1 cup gluten free pasta (dry)
    • 1 red bell pepper
    • 1/4 cup sundried tomatoes
    • 3/4 cup oat milk (gluten free)
    • 2 tbsp nutritional yeast
    • 1 tbsp tahini
    • 1 tsp chili flakes
    • 1/2 tsp black pepper
    • salt
    • hing
    • pasta water

    Toppings

    • Vegan Parmesan

    Instructions

    • Roast red bell peppers at 200C for 20 minutes. Peel the skins off but you can keep them if you can tolerate them.
    • Meanwhile, boil pasta according to package ingredients. 
    •  Combine all the ingredients – red bell pepper, sundried tomatoes, oat milk, nutritional yeast, tahini, chili flakes, black pepper, salt, hing and blend until smooth.
    • Combine sauce with the pasta and serve with parsley or vegan parmesan!

    Notes

    1. For gluten free pasta, I love to use brown rice fusilli. But you can use any gluten free pasta for this recipe!
    2. Ensure your oat milk is gluten free. You can swap it out with unsweetened soy or cashew milk too!
    3. If you are not able to tolerate any of the ingredients listed above, drop a comment below! I’ll work on a more gut friendly recipe based on your feedback 🙂
  • Vegan Black Pepper Tofu Bites

    Vegan Black Pepper Tofu Bites

    These 15-minute black pepper tofu bites are savoury, spicy and super addictive. They can also be made gluten free!

    This Black Pepper Tofu recipe cleared out in just a few minutes by my family because it made such an addictive snack! Made with a simple black pepper sauce, these tofu bites are the perfect accompaniment to any meal. If you think tofu is bland, fret not – this recipe is here to change your mind!

    Simple 5-ingredient black pepper sauce

    The black pepper sauce is very simple to make – all you need is light soy sauce, dark soy sauce, rice wine vinegar, black pepper and hing. The addition of corn starch and water would help to thicken the mixture.

    For gluten free option, you can use gluten free soy sauce. 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.

    Black Pepper Tofu Bites made in just 15 minutes

    The spice level is adjustable and this recipe is also onion and garlic free, making it more friendly to my sensitive gut peeps (hot girls with stomach problems am I right!!)

    Print Recipe

    Vegan Black Pepper Tofu Bites

    These 15-minute vegan black pepper tofu bites are savoury, spicy and super addictive. They are also 100% gluten free!
    Cook Time10 minutes
    Total Time10 minutes
    Course: Main Course, Side Dish, Snack
    Cuisine: Asian, Fusion
    Keyword: black pepper, tofu
    Servings: 4

    Equipment

    • 1 Frying Pan

    Ingredients

    • 600 g firm tofu
    • 1 tbsp corn starch
    • 1 tbsp sesame oil
    • 1/2 red chili

    Black Pepper Sauce

    • 1 tbsp light soy sauce (gluten free)
    • 1 tbsp dark soy sauce (gluten free)
    • 1 tsp rice wine vinegar
    • 2 tsp black pepper
    • 1 tsp corn starch
    • 1/4 cup water
    • 1/8 tsp hing

    Ganish

    • Toasted Sesame Seeds
    • Spring Onions

    Instructions

    • Slice tofu into small cubes. Coat them evenly in corn starch. Heat up a pan and fry them until crispy. You can air fry or bake them as well.
    • Take fried tofu off the heat. Finely chop red chili.
    • Add sesame oil to pan and sauté the red chili. Add back the fried tofu and the black pepper sauce. Keep stirring and wait for the sauce mixture to thicken.
    • Top with toasted sesame seeds and spring onions. Serve!

    Notes

    1. Remember to opt for gluten free soy sauce for this recipe. You can also substitute it with tamari or coconut aminos. 
    2. You can replace rice wine vinegar with white vinegar or mirin. 
    3. If you are not allergic to onion and garlic, replace hing with 1 tsp of minced garlic and sauté it with the red chili. 
  • Vegan Asian Rainbow Noodle Salad

    Vegan Asian Rainbow Noodle Salad

    This fresh and crunchy peanut rainbow noodle salad is perfect for the hot summer season, with an addition of Sweet Chili Tempeh for that spicy kick.

    Asian Rainbow Noodle Salad in 30 minutes

    Though we don’t have summer here in Singapore, it’s been incredibly hot this season so here’s a refreshing summer noodle salad recipe that will cool you down for sure.

    I used Quinoa Tempeh as a protein source here from Angie’s Tempeh to make Sweet Chili Tempeh! It was crispy, flavorful and paired perfectly with the cold noodle salad.

    Tempeh is a great protein source

    This recipe can be made gluten free by using gluten free noodles and substituting soy sauce for tamari or coconut aminos. Make sure the sweet Thai chili sauce you use is gluten free as well.

    Print Recipe

    Asian Rainbow Noodle Salad

    This fresh and crunchy rainbow noodle salad is perfect for the hot summer season, with an addition of Sweet Chili Tempeh for that spicy kick.
    Prep Time15 minutes
    Cook Time15 minutes
    Total Time30 minutes
    Course: Main Course
    Cuisine: Asian, Fusion
    Keyword: asian dressing, noodle salad, rainbow
    Servings: 2

    Equipment

    • 1 Large Bowl
    • 1 Frying Pan

    Ingredients

    Peanut Sauce

    • 1 tbsp peanut butter
    • 1 tbsp sesame oil
    • 1 tsp rice wine vinegar
    • 1 tbsp soy sauce
    • 1 tsp chili flakes
    • 1 tsp ginger paste
    • hing
    • 3 tbsp water

    Sweet Chili Tempeh

    • 200 g tempeh
    • 1/2 tbsp soy sauce
    • 1 tbsp sesame oil
    • 1 tsp mirin
    • 1 tbsp thai sweet chili sauce
    • 1 tsp corn starch
    • 2 tbsp water

    Noodle Salad

    • 2 servings noodles
    • purple cabbage
    • carrots
    • spring onions

    Instructions

    • Chop up vegetables into thin slices and keep aside. Cook your noodles according to package instructions.
    • Combine the ingredients for sweet chili sauce – soy sauce, sesame oil, mirin, thai sweet chili sauce, corn starch and water.
    • Chop up tempeh cubes and pan fry them in oil until crispy. You can also air fry them.
    • Pour the sauce over and give it a good mix until the mixture thickens. Add a splash of water if the mixture is too dry.
    • Assemble all the ingredients (noodles, vegetables and tempeh) in a bowl and add noodle sauce. Give it a good mix and top with toasted sesame seeds.

    Notes

    1. This recipe can be made gluten free by using gluten free noodles and substituting soy sauce for tamari or coconut aminos. Make sure the sweet thai chili sauce you use is gluten free as well.
  • 15-min Thai Basil ‘Chicken’ (Pad Krapow Gai)

    15-min Thai Basil ‘Chicken’ (Pad Krapow Gai)

    One of my favourite dishes growing up, this Vegan Thai Basil ‘Chicken’ recipe doesn’t compromise on taste. And it can be made in just 15 MINUTES!

    15-min Pad Krapow Gai (Thai Basil ‘Chicken’)

    Thai Basil Chicken was one of my staples back when I was younger and I do miss it so much! However, I am happy that I’m able to recreate a vegan version that does not compromise on the spicy flavours. It truly takes me back to when I would have it with rice and some cooling cucumbers.

    This dish is also nutritious and protein-filled as we’re using tofu as the meat substitute. I also really like making this with cubed fried tempeh or shimeji mushrooms.

    Firm Tofu is a great substitute for chicken in this recipe.

    For a gluten free version, you can substitute tamari for soy sauce. Note that you may not get a dark enough colour. The other ingredients are naturally gluten free. 

    Print Recipe

    15-min Thai Basil ‘Chicken’ (Pad Krapow Gai)

    One of my favourite dishes growing up, this Vegan Thai Basil 'Chicken' recipe doesn't compromise on taste. And it can be made in just 15 MINUTES!
    Prep Time5 minutes
    Cook Time10 minutes
    Total Time15 minutes
    Course: Main Course
    Cuisine: Asian, Thai
    Keyword: thai basil, vegan
    Servings: 3

    Equipment

    • 1 Chopping Board
    • 1 Large Frying Pan

    Ingredients

    • 450 g firm tofu (3 blocks)
    • 1 tbsp olive oil
    • 1-2 red chilies
    • 1/2 cup green beans
    • 1 tbsp light soy sauce
    • 1 tbsp dark soy sauce
    • 1 tbsp vegetarian oyster sauce
    • 1 tsp rice wine vinegar
    • 1 tsp brown sugar
    • 1 tsp onion + garlic powder
    • 1 cup basil leaves (packed)
    • splash of water

    Instructions

    • Crumble firm tofu into pieces, resembling the looks of minced 'chicken'. Use frozen and thawed tofu for the best texture.
    • Chop up your red chilies and green beans.
    • To a wok or a pan, add olive oil and wait for it to heat up. Add chilies and sauté for a minute. Add green beans and stir until half cooked (when the beans are brightened green)
    • Add crumbled tofu, give it a good mixture and saute for a few minutes.
    • Add soy sauce, oyster sauce, vinegar, brown sugar and give it a good stir. Taste test and add more light soy sauce if it's not salty enough or a dash of dark soy sauce if the colour is not dark enough.
    • Stir in basil leaves until it softens and take off heat. Serve with rice!

    Notes

    1. For a gluten free version, you can substitute tamari for soy sauce. Note that you may not get a dark enough colour. The other ingredients are naturally gluten free. 
  • 10-min Ginger Scallion Noodles

    10-min Ginger Scallion Noodles

    These 10-minute ginger scallion noodles are incredibly versatile and only needs a few ingredients to make the mind-blowing sauce.

    These Ginger Scallion Noodles can be made in just 10 minutes!

    These ginger scallions noodles are so full of flavour that you don’t need to add any additional ingredients to boost flavour. It only uses freshly minced ginger, scallions (the green part), fragrant sesame oil, hoisin sauce, soy sauce and vinegar.

    This recipe is also onion and garlic free, making it more gut friendly than most recipes. To keep this alliums free, you can substitute spring onions with cilantro.

    You can also easily make this recipe gluten free by using a gluten free ramen like rice noodles or brown rice ramen. Remember to substitute soy sauce for gluten free liquid aminos/coconut aminos/tamari.

    Print Recipe

    Vegan Ginger Scallion Noodles

    These ginger scallion noodles are incredibly versatile and only needs FIVE ingredients for the mindblowing sauce.
    Prep Time5 minutes
    Cook Time5 minutes
    Total Time10 minutes
    Course: Main Course
    Cuisine: Asian, Chinese
    Keyword: asian, ginger scallion, ramen
    Servings: 1

    Equipment

    • 1 Small Bowl
    • 1 Small Pan

    Ingredients

    • 1 block ramen noodles
    • 1.5 tbsp sesame oil
    • 1 tbsp hoisin sauce
    • 1 tsp minced ginger
    • 1 tsp sichuan pepper
    • 2 tbsp chopped scallions
    • 1 tbsp soy sauce
    • 1 tsp maple syrup
    • 1 tsp rice wine vinegar
    • noodle water

    Toppings

    • 2 tsp chili crisp or oil
    • 1 tsp toasted sesame seeds
    • 1 tbsp spring onions

    Instructions

    • Boil instant ramen according to package instructions. Save the noodle water for later.
    • Chop ginger finely and scallions into thin slices. Add both into a bowl, with sichuan pepper.
    • Heat sesame oil for 1-2 minutes on a medium flame (careful not to burn it!). Pour the oil over the ginger-scallion sichuan pepper mixture.
    • Add hoisin sauce, soy sauce, vinegar, sweetener and give the sauce a good mix. Pour over noodles. If noodles are too dry, add a splash of noodle water.
    • Top the dish with your preferred greens, toasted sesame seeds, spring onions and chili oil crisp.

    Notes

    1. For a gluten free version, use gluten free noodles like rice noodles or brown rice ramen. Substitute soy sauce for tamari. 
    2. You can use white vinegar or rice wine vinegar in place of mirin. 
  • 3 Genius Vegan Toast Toppings

    3 Genius Vegan Toast Toppings

    Toasting away with unique toppings! Here are some of my pointers to make the best vegan toasts that are full of FLAVOUR!

    Layering your toasts

    I love to make sure that there are at least 3 layers to my toast and that can include a: spread, vegetable, protein and garnish. The garnish often elevates the dish to a whole new level.

    Vegan Pesto Avocado Tempeh Bacon on Toast

    For example, I’ve layered this slice of sourdough with some store-bought pesto, creamy avocado slices and crispy buckwheat tempeh bacon. One of my favorites til’ this day!

    Adding a unique & punchy twist

    I do not like going basic with toast. Basic toasts are great but adding a punchy twist to it is what makes it extra flavorful, super fun and easy to create.

    For example, I added some curry powder to the scrambled tofu toast topping and it really made all the difference. I also topped it with vegan mayo and spring onions which was unconventional but a beautiful combination.

    Vegan Masala Scrambled Egg on Toast

    Keeping it simple nevertheless

    Who wants to spend an hour making breakfast or lunch nowadays? Toasts are meant to be simple but that does not mean it has to lack in flavour. This Vegan Kimchi Toast can be made in 10 minutes and it’s the heartiest toast with a Korean twist you will appreciate. All toast recipes can be found below!

    Vegan Kimchi Cheese Toast
    Print Recipe

    Vegan Kimchi Cheese Toast

    This is just a duo that can't go wrong.
    Cook Time10 minutes
    Total Time10 minutes
    Course: Breakfast, Snack
    Cuisine: Asian, Fusion
    Keyword: cheese, kimchi
    Servings: 1

    Ingredients

    • 1/2 cup vegan kimchi
    • 2 slices vegan cheese

    Toppings

    • Sourdough
    • Korean Seaweed Flakes
    • Toasted Sesame Seeds

    Instructions

    • Sauté the kimchi until fragrant.
    • Toast your sourdough and place your cheese on top. Cover the lid until the cheese melts.
    • Top your toast with the sautéed kimchi, seaweed flakes & toasted sesame seeds.

    Notes

    1. You can use any vegan cheese for this toast. 
    2. Ensure that the kimchi you use is vegan! Many kimchi brands are not vegan because they contain anchovies or fish sauce. 
    3. For gluten free version, ensure your vegan cheese is gluten free, and substitute regular wheat bread with a gluten-free version.
    Print Recipe

    Vegan Masala Scrambled Egg Toast

    Toasting away this basic scrambled egg toast with a fusion twist!
    Prep Time5 minutes
    Cook Time10 minutes
    Total Time15 minutes
    Course: Breakfast, Snack
    Cuisine: Fusion, Indian
    Keyword: masala, scrambled egg, toast
    Servings: 2

    Equipment

    • 1 Bowl
    • 1 Frying Pan

    Ingredients

    • 150 g firm tofu
    • 1/2 tsp turmeric
    • 1/2 tsp smoked paprika
    • 1 tsp curry powder
    • 1 tsp dijon mustard
    • 1/3 cup oat milk
    • 1/8 tsp hing
    • 1/2 tsp black salt
    • 1/2 tbsp olive oil

    Garnish

    • Black Pepper
    • Vegan Mayo
    • Spring Onions

    Instructions

    • Crumble tofu and combine all ingredients except oat milk. Mix well.
    • Heat up a pan and add some olive oil. Add the tofu and pan fry 5 – 8 minutes.
    • Add oat milk and keep stirring until mixture thickens. Top with black pepper.
    • Transfer the 'egg' to a freshly toasted bread and top with vegan mayo and spring onions. This recipe can make 2 open-faced toasts!

    Notes

    1. For gluten free option, ensure you use gluten free oat milk and swap out your bread for a gluten free version. 
    2. Hing may contain gluten in the form of wheat so you can either use fresh hing (found in indian stores) or substitute it with garlic powder. 
    Print Recipe

    Vegan Tempeh Bacon and Avocado Toast

    An insanely crispy bacon topped on a slice of toast and creamy avocado.
    Prep Time10 minutes
    Cook Time20 minutes
    Total Time30 minutes
    Course: Breakfast, Snack
    Cuisine: American, Fusion
    Keyword: avocado, bacon, toast
    Servings: 2

    Equipment

    • 1 Small Bowl
    • 1 Frying Pan / Air fryer

    Ingredients

    • 200 g tempeh
    • 1 tbsp light soy sauce
    • 1 tsp dark soy sauce
    • 2 tsp smoked paprika
    • 1/8 tsp hing
    • 1 tbsp water

    Toppings

    • 2 slices Sourdough
    • 1 Avocado
    • 1 tbsp Pesto

    Instructions

    • Chop tempeh into rectangular slices, from 3 to 6 cm long. Anything in that range would work!
    • Prepare the marinade: soy sauces, smoked paprika, hing, water. Marinate the tempeh in the mixture for 5-10 minutes or overnight if you have time to spare.
    • Deep fry to get a crispy texture. You can also pan fry* or air fry* the tempeh to use minimal oil.

    Notes

    1. If you are not deep frying your tempeh, you can try pan frying or air frying for a slightly longer time to get a charred look and taste of the tempeh. 
    2. For gluten free option, substitute soy sauces with tamari instead. You can also replace your bread with gluten free bread. 
  • Vegan Kung Pao Tempeh

    Vegan Kung Pao Tempeh

    This Kung Pao Tempeh is spicy, fragrant and super flavourful! It’s also incredibly versatile and the perfect protein packed dish for your next dinner or meal prep.

    Vegan Kung Pao Tempeh

    Would you believe if I said I used to be a certified tempeh hater? Okay let’s maybe not use extreme words, but I never liked the smell and texture of tempeh. But when I became vegan, this was my chance to explore foods I didn’t like in the past. Both tofu and tempeh made that list and now I can’t live without them!

    Tempeh is a traditional indonesian ingredient that is made from fermenting soybeans and when seasoned properly, the texture is just out of this world. Tempeh is also a rich protein source, giving up to 19 grams of protein per serving which is awesome news for anyone!

    This kung pao style tempeh dish is traditionally made with chicken and is a popular classic Chinese dish. It’s also very simple to make, requiring minimal ingredients and good quality tempeh. The tempeh I usually use by Angie’s Tempeh – one of the most healthiest and freshest tempeh I’ve ever tasted. There are also different tempeh options made with various legumes and grains like chickpeas, quinoa, black beans and more!

    Angie’s Tempeh has many different types of tempeh you can try

    When using good quality tempeh, you don’t have to steam it to get rid of the ‘hard’ texture. However, if you are using big chunks of tempeh, boiling it first might make it softer. Fresh tempeh should be used in just a few days, if not it would go bad.

    Ingredients You Need

    • tempeh – a good quality soybean tempeh or you could use any other protein subs like tofu as well!
    • sauces – soy sauce, hoisin sauce, rice wine vinegar or shaoxing wine
    • sesame oil – is a must!
    • aromatics – garlic, ginger and red chillies
    • toppings – cashews, red bell peppers and scallions but you can use any other vegetables you prefer!

    To make this dish 100% gluten free, substitute the soy sauces with tamari. Check if the hoisin sauce is gluten free. You can use any of these types of vinegar to substitute shaoxing wine – rice wine vinegar, white vinegar or mirin.

    Allium free substitutions: Omit garlic and scallions – substitute garlic with hing and scallions with thinly sliced celery or fennel.

    Print Recipe

    Vegan Kung Pao Tempeh

    This Kung Pao Tempeh Dish is numbing, spicy and flavourful all at once! It's also incredibly versatile and the perfect protein packed dish for your next meal prep.
    Prep Time20 minutes
    Cook Time10 minutes
    Total Time30 minutes
    Course: Main Course, Side Dish
    Cuisine: Asian, Chinese, Fusion
    Keyword: kung pao, spicy, tempeh
    Servings: 2

    Equipment

    • 1 Frying Pan

    Ingredients

    • 200 g tempeh
    • 1 tbsp sesame oil
    • 10 cashews
    • 1/2 red bell pepper

    Marinade

    • 1 tbsp light soy sauce
    • 1/2 tbsp dark soy sauce
    • 1 tbsp vegan hoisin sauce
    • 1 tbsp sesame oil
    • 1 tsp maple syrup
    • 1 tsp gochugaru
    • 1 tsp shaoxing wine
    • 1 tbsp corn starch
    • 1/2 cup water

    Spices

    • 3 dried red chilies
    • 2 cloves garlic
    • 1 tsp ginger paste
    • 2 stalks scallions
    • 1 tsp minced ginger

    Toppings

    • Sliced Spring Onions
    • Toasted Sesame Seeds

    Instructions

    • Steam tempeh for 10 minutes. (You don't have to if you're using good quality tempeh).
    • Chop tempeh into cubes and pan fry until brown. Meanwhile, chop red chilies into slices. You can de-seed them for a less spicy version.
    • Make the marinade by combining light soy sauce, dark soy sauce, hoisin sauce, rice vinegar, sesame oil, gochugaru, sweetener. Combine corn starch and water to make corn starch slurry and keep aside.
    • Add sesame oil to pan and sauté sliced garlic & dried red chilies until fragrant.
    • To the oil, add ginger paste, cashews and sauté for a few minutes.
    • Add the pan fried tempeh and give it a good stir. Add red bell peppers, scallions and saute for a few minutes.
    • Add in the marinade and give it a good mix. Add corn starch slurry and more water if mixture is too dry. Top with more spring onions, toasted sesame seeds and serve alongside rice!

    Notes

    1. For a gluten free version, replace soy sauces with tamari. 
    2. Soybean Tempeh was gifted by Angie’s Tempeh. 
  • 30-min Creamy Mushroom Alfredo

    30-min Creamy Mushroom Alfredo

    This creamy mushroom pasta will satisfy your dairy cravings any day! Cheesy, ultra creamy and an umami burst of flavour from shitake mushrooms.

    Vegan Creamy Mushroom Linguine

    Before we go into the specifics of the recipe, this recipe is not authentic to Italian Alfredo but it’s a vegan rendition that I enjoy making because of its’ allergen free ingredients.

    Truth be told, I have also never been a huge fan of cream based pastas because they were often made with heavy cream, cream cheese and other incredibly difficult to digest ingredients for lactose intolerant individuals like me.

    However, once I started experimenting with dairy free ‘cream’ bases using cashews, silken tofu and sunflower seeds, I fell in love with cream based pastas.

    I loved the umami-ness from the shitake mushrooms because it added a depth of flavour to this dish. The tanginess from the lemon juice and slight nuttiness from the cashews made me fall in love with this dish.

    This recipe can easily be made oil-free by omitting olive oil when sautéing the mushrooms and using an oil-free plant based milk.

    You can soak the cashews overnight instead of the express method if you have more time on your hands. The longer it soaks, the creamier your pasta sauce will be.  

    You can make this recipe gluten free by using gluten free pasta (you can find my recommendations here), gluten free oat milk (or soy milk) and making sure the nutritional yeast you’re using is gluten free as well. 

    Print Recipe

    30-min Creamy Mushroom Alfredo

    This creamy mushroom pasta will satisfy your dairy cravings any day! Cheesy, ultra creamy and an umami burst of flavour from shitake mushrooms.
    Prep Time10 minutes
    Cook Time20 minutes
    Total Time30 minutes
    Course: Main Course
    Cuisine: Fusion, Italian
    Keyword: alfredo, pasta salad
    Servings: 1

    Equipment

    • 1 Blender
    • 1 Large Pan

    Ingredients

    • 60 g pasta serving
    • 1/4 cup raw cashews
    • 1 cup gluten free oat milk
    • 1 tbsp nutritional yeast
    • 1/8 tsp hing (sub 1 tsp garlic powder)
    • 1/2 tbsp lemon juice
    • salt
    • pasta water
    • 4 shitake mushrooms
    • 1 tbsp olive oil

    Toppings

    • Vegan Parmesan

    Instructions

    • Boil cashews in hot water and let it sit for 10 minutes.
    • Boil pasta according to package ingredients until al dente.
    • Blend together soaked cashews, 1/2 cup oat milk, nutritional yeast, and spices for pasta sauce.
    • Chop up some shitake mushrooms. Heat a large frying pan. Add some olive oil and sauté the mushrooms until brown and fragrant.
      In this step, you can choose to omit the oil if you prefer a oil free recipe.
    • Add 1/2 cup of oat milk and stir. Add in the blended mixture with cashews and mix in your pasta. Add a splash of pasta water to ensure the sauce remains creamy.
    • Serve immediately with vegan parmesan.

    Notes

    1. You can make this recipe gluten free by using gluten free pasta, gluten free oat milk (or soy milk) and making sure the nutritional yeast you’re using is gluten free as well. 
    2. This recipe can also easily be oil free if you omit olive oil when sautéing the mushrooms. 
    3. You can soak the cashews overnight instead of the express method if you have more time on your hands. The longer it soaks, the creamier your pasta sauce will be.  
  • Vegan Korean Bibimbap

    Vegan Korean Bibimbap

    This Korean rice and vegetable dish is packed with crunchy vegetables, braised oyster mushrooms and a sweet, spicy gochujang sauce. It’s insanely easy to make!

    Bibimbap is a super popular korean dish that you may have heard of already and personally it is one of my favourite! It’s made with rice, crunchy vegetables and seasoned with a hot chili pepper paste, like gochujang. You can also add other ingredients like bulgogi tofu or braised oyster mushrooms.

    Traditionally, it’s prepared in a stone-pot (“dolsot” in korean) to maximize the flavours of the dish. It enables a nice crispy layer of rice for that extra crunch! You can taste the difference in smokiness and flavours too!

    There are many variations of this dish – my version consists of thinly sliced cucumbers, carrots, oyster mushrooms to replace the meat and kimchi for an extra tang.

    Once you prepare the dishes (full recipe below), don’t forget to mix them together before eating! It brings all the flavours together. I like to top it off with more toasted sesame seeds, sesame oil and seaweed flakes.

    Ingredients You Need

    • pearl oyster mushrooms – you can be versatile with this but I got fresh, locally harvested pearl oyster mushrooms from Mushroom Buddies.
    • condiments – you would need soy sauces, maple syrup, rice wine vinegar and toasted white sesame seeds throughout this recipe.
    • vegetables – spinach, carrots, cucumber, vegan kimchi
    • vegan gochujang – korean hot pepper paste

    There is no gluten free option for this dish since gochujang contains gluten. However, you can replace gochujang with sambal chili for a spicy kick.

    For all my gluten free recipes and recipes with gluten free options, visit this page.

    Print Recipe

    15-min Korean Vegan Bibimbap

    This Korean rice and vegetable dish is packed with crunchy vegetables, braised oyster mushrooms and a sweet, spicy gochujang sauce. It's insanely easy to make!
    Prep Time10 minutes
    Cook Time5 minutes
    Total Time15 minutes
    Course: Main Course
    Cuisine: Fusion, Korean
    Keyword: bibimbap, korean, vegan
    Servings: 2

    Equipment

    • 1 Pan

    Ingredients

    Braised Oyster Mushrooms

    • 150 g shredded pearl oyster mushrooms
    • 1 tbsp sesame oil
    • 1 tbsp light soy sauce
    • 1 tsp dark soy sauce
    • 1 tsp maple syrup
    • 2 tsp toasted white sesame seeds
    • salt if needed

    Sesame Spinach

    • 150 g baby spinach
    • 1/2 tbsp sesame oil
    • 1 tsp light soy sauce
    • 1 tsp toasted white sesame seeds

    Gochujang Sauce

    • 1 tbsp gochujang
    • 2 tsp sesame oil
    • 1 tbsp rice wine vinegar
    • 1 tsp maple syrup
    • 1 tsp toasted white sesame seeds
    • 1-2 tbsp hot water

    Bibimbap

    • 2 cups white rice
    • 1/2 cup sliced cucumbers
    • 1/2 cup sliced carrots
    • 1/4 cup vegan kimchi

    Instructions

    • Shred oyster mushrooms or slice them very thinly.
    • Add some oil to grease your pan and add oyster mushrooms. Season with soy sauces and maple syrup. Pan fry until browned.
    • Add some sesame seeds and mix them together.
    • Meanwhile, prepare your sauce with gochujang, sesame oil, vinegar, maple syrup, sesame seeds and a splash of water.
    • Blanch your spinach in boiling water under softened and bright green. Take out and drain excess water.
    • Add sesame oil, soy sauce and sesame seeds to spinach. Combine with hands or a spoon.
    • Add rice to dolsot (stone pot) and keep under heat until the bottom layer turns crispy.
    • Assemble your bibimbap: sliced cucumbers, carrots, kimchi, spinach and oyster mushrooms. Pour gochujang sauce in the middle.
    • Give the ingredients a good mix and top with more sesame seeds. Enjoy!

  • 5-min Vegan Herbed Feta Cheese

    5-min Vegan Herbed Feta Cheese

    Feta in itself is incredibly versatile and can be used in any dish that needs a salty and tangy companion. This vegan version is made with tofu and tastes so cheesy!

    Vegan Feta Cheese

    This vegan herbed feta cheese only takes 5 minutes to prepare and you can use it in dishes right away. However, if you happen to have more time on your hands, you can marinate the tofu for a few extra hours or overnight. The easiest way is to prep this at night and it’s ready to use the next morning! The texture of tofu is unreal because it mimics feta cheese in the best way possible.

    If you’re using fresh tofu, you can store this for about 2-4 days. This recipe is 100% gluten free – make sure to check that the nutritional yeast you’re using is gluten free as well as some may use wheat.

    You can use this feta tofu cheese in salads, pasta, on toast or on a cheese platter. You can also have them by themselves on a stick as a quick high protein snack. I topped it on some lightly toasted sourdough bread, added chopped sun dried tomatoes and drizzled some truffle oil on top. Perfection!

    Print Recipe

    5-min Vegan Herbed Feta Cheese

    This 5-min vegan version of feta choose is tangy, versatile and FULL OF FLAVOUR.
    Prep Time5 minutes
    Total Time5 minutes
    Course: Appetizer, Side Dish, Snack
    Cuisine: Fusion
    Keyword: cheese, feta, tofu
    Servings: 2

    Equipment

    • 1 Jar
    • 1 Chopping Board

    Ingredients

    • 200g firm tofu
    • 2 tbsp olive oil
    • 1 tbsp vinegar
    • 1 tbsp nutritional yeast
    • 1 tsp dried herbs

    Instructions

    • Mix the ingredients needed for the marinade – olive oil, vinegar, nutritional yeast and dried herbs – into a jar.
    • Cut up firm tofu into even cubes. Add them into the jar and give the jar a good shake.
    • You can serve immediately or marinate it for 3-8 hours for more flavour.

    Notes

    1. This recipe is 100% gluten free.
    2. I’ve tried this recipe with truffle olive oil instead of regular olive oil and it tastes like heaven!