Brown Girl Vegan

Author: ramyaramesh3007

  • Vegan Asian Style ‘Beef’ Spaghetti

    Vegan Asian Style ‘Beef’ Spaghetti

    This Vegan Beef Spaghetti recipe is mouthwatering and made with a simple 6-ingredient delectable Asian-style sauce! Scroll down for the gluten free option.

    Everyone says you can never get sick of too much pasta… that’s 100% truth! And also the reason why I’m going to have plenty of pasta recipes on this page. I like to prepare them fusion style so as a disclaimer, the recipes will not aim to replicate authentic Italian pastas unless I state it clearly. Otherwise, this Asian Style ‘Beef’ Spaghetti was one of my fun experiments that turned out delicious!

    Asian Style ‘Beef’ Spaghetti

    I never thought Asian flavours will go so well with spaghetti but this recipe proved me wrong! The key condiments that contribute to the flavour profile are soy sauce, vinegar and sugar. It’s also very important to cook the pasta al-dente for a chewy but delectable texture.

    Plant Based ‘Beef’ Alternatives

    For the ‘beef’, I used Fable Mane Mushrooms by Fable Foods Co. It was sponsored to me by Good Food People SG, a meat alternative grocer. It has the meatiest texture and I definitely could not believe they were actually made of mushrooms only! The ingredient list also seemed clean, without any preservatives or additives. *This review is not sponsored.

    If you’d like to use ground beef, crumbled firm tofu or textured vegetable protein (TVP) work really well as well. You can also use other plant-based meats, like Impossible or Beyond for a mid week or weekend indulgence!

    This Beef Spaghetti can also be made gluten free!

    Make this dish gluten free, easily!

    For a gluten free option, you can swap out light and dark soy sauces for 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. They are relatively easy to find!

    • Lee Kum Kee Gluten Free Soy Sauce
    • Kikkoman Gluten Free Soy Sauce
    • Meridian Tamari Soya Sauce
    • Coconut Secret Coconut Aminos

    You can also try a gluten free version of the pasta – I’ve realized brown rice spaghetti works wonders and tastes very similar to the actual thing. I use the Naturel brand if I want to keep my pasta gluten free.

    Print Recipe

    Vegan Asian Style ‘Beef’ Spaghetti

    The perfect fusion of asian flavours and a meaty substitute in a spaghetti dish.
    Prep Time5 minutes
    Cook Time25 minutes
    Total Time30 minutes
    Course: Main Course
    Cuisine: Chinese, Fusion
    Servings: 1

    Equipment

    • Pot
    • Pan

    Ingredients

    • 100 g dry spaghetti (or any other pasta)
    • 2 tsp dark soy sauce
    • 2 tsp light soy sauce
    • 1 tsp rice wine vinegar
    • 1/2 tsp brown sugar
    • 1 tsp corn starch
    • 1 tsp lime juice
    • 1/4 cup pasta water
    • 1/4 cup chopped tomatoes
    • chill flakes / chill oil optional

    Toppings

    • Spring Onions
    • Toasted Sesame Seeds

    Instructions

    • Boil pasta according to package instructions. Ensure it's cooked until al dente. Filter and keep pasta water
    • Pan roast the tomatoes, add the sauce mixture. chili oil and pasta.
    • Add pasta water and let it be on the heat for about 5 minutes.
    • Garnish with spring onions and toasted sesame seeds!
  • Vegan Chocolate Chip Banana Bread

    Vegan Chocolate Chip Banana Bread

    Banana Bread was the star of lockdown in 2019 and now…we’re bringing it back! This healthy, vegan chocolate chip banana bread recipe is a must-bake for any dessert lover.

    My vegan rendition of Dark Chocolate Chip Banana Bread

    I always tried to master the basics of banana bread before trying any other desserts because…I’m a savory queen. So here’s my final vegan rendition of this popular bake – it’s best paired with vegan vanilla ice cream and the duo truly hits the spot!

    I also find that banana bread is one of the easiest desserts to make that is also pantry friendly. You will need baking staples like flour, baking powder, sugar, vanilla extract and for the main ingredients, ripe bananas and dark chocolate. Walnuts also work great in this recipe.

    Vegan Chocolate Chip Banana Bread made with dark chocolate

    This recipe is not gluten free – none of my gluten free recipes worked (I tried chickpea flour, buckwheat flour was alright and oat flour) so I stuck to self-raising flour while making sure other ingredients were as organic and natural as possible! Hence, this recipe is also REFINED SUGAR FREE and healthy!

    How do I Make a Healthy Banana Bread?

    Got ripe bananas in your kitchen that are about to go bad? Mash them and add them to this recipe is get the bread without adding too much sugar. It’s important to use ripe bananas to get the maximum sweetness.

    I also use coconut sugar to keep this recipe refined sugar free. The dark chocolate chips also do not contain any refined sugar (the ones you find in grocery stores probably contain them so remember to check the ingredient labels!).

    However, for a healthier option, you can substitute self-raising flour for wholemeal flour. Add 1 teaspoon of baking soda to the dry ingredients in this case. 

    I used ripened bananas, refined coconut oil from Nature’s Glory Singapore and coconut flower sugar from NAKED. Here’s what the consistency and texture of the batter looked like:

    Consistency of Banana Bread batter

    Other Substitutions

    You also have to make sure to use REFINED coconut oil! It removes the strong coconut smell and gives you a nice smelling banana bread. However, you can still use regular coconut oil if you are okay with the hint of coconut once the bread is baked.

    You can also substitute oat milk for any other plant milk. I find that both soy and cashew milks work great. If the mixture seems too dry, add in an additional splash of milk to get the consistency shown above.

    Print Recipe

    Vegan Chocolate Chip Banana Bread

    The perfect dessert and snack for tea time. So easy you can make this with your eyes closed sooner or later 😉
    Cook Time1 hour 30 minutes
    Total Time1 hour 30 minutes
    Course: Dessert, Snack
    Keyword: Banana Bread, vegan
    Servings: 4

    Equipment

    • Baking Oven

    Ingredients

    • 1.75 cups self-raising flour
    • 1/3 cup coconut sugar
    • 2 tsp baking powder
    • 1/4 tsp salt
    • 1.5 cups mashed bananas
    • 1/3 cup refined coconut oil
    • 1 tsp vanilla extract
    • 1/4 cup oat milk

    Toppings

    • 1/2 cup dark chocolate chips
    • 1/4 cup walnuts optional
    • 1 banana optional

    Instructions

    • Preheat baking oven at 180C.
    • Sift flour and sugar together. Combine other dry ingredients: baking powder and salt.
    • Mash bananas in a separate, bigger bowl and add coconut oil, vanilla extract.
    • Mix the flour mixture and fold in (do not overmix!). If the mixture is too thick, add more milk until you get a less thick but gummy, stretchy consistency.
    • Pour into loaf pan and top with walnuts, bananas or dark chocolate chips. Bake for about 50 minutes – 1 hour and let cool for 20 minutes.

    Notes

    1. There is not gluten free option for this recipe so far. However, for a healthier option, you can sub self-raising flour for wholemeal flour. Add 1 tsp baking soda to the dry ingredients in this case. 
    2. You can use most plant milks as a substitute for oat milk. 
    3. Make sure to use REFINED coconut oil! It removes the strong coconut smell and gives you a nice smelling banana bread. 
  • Vegan Creamy Miso Ramen

    Vegan Creamy Miso Ramen

    This one-pot creamy miso ramen can be made in LESS THAN 30 MINUTES! The perfect weekday dinner when you’re wiped out.

    I’m sure most of you have tried some rendition of miso ramen before – Miso is fermented soy beans and it’s an incredibly versatile ingredient that can be used to flavour many dishes. Miso ramen soup is flavoured with miso, resulting in a thick soup with a rich umami flavour.

    This creamy one-pot miso ramen can be made in less in 30 minutes!

    Some fun facts about miso – this fermented umami bomb was thought to have originated in ancient China. From here, it was likely that it travelled Japan via mainland China and the Korean Peninsula in the Asuka period during the 7th Century.

    Isn’t Miso Ramen NOT vegan?

    The traditional version of miso ramen would consist of a rich pork and chicken broth with chashu (tender pork slices) and a soft boiled egg. But! It can be easily veganized, retaining the same umami flavour and preserving the creaminess of it all.

    The toppings really make or break some miso ramen dishes I’ve tried!

    The toppings really make or break some miso ramen dishes I’ve tried – here, I have added some sautéed sliced fresh shitake mushrooms (you can use dried too), charred corn, spring onions and vegan gyozas. I topped it off with some chili flavoured sesame oil and toasted sesame seeds. You can also substitute the vegan gyozas with pan fried Popcorn Tofu Bites.

    Regular ramen noodles contain egg so make sure to look out for ramen noodles made from wheat flour. For that ‘eggy’ taste, you can add 1/2 tsp baking soda when boiling the ramen. Game changing!

    Gluten Free Options

    This recipe can also easily be made gluten free by substituting regular ramen noodles with brown rice ramen for similar taste. You also have to 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.

    • Lee Kum Kee Gluten Free Soy Sauce
    • Kikkoman Gluten Free Soy Sauce
    • Meridian Tamari Soya Sauce
    • Coconut Secret Coconut Aminos

    Please also ensure you choose GLUTEN FREE MISO PASTE. I used Red Miso for this recipe. If you cannot find gluten-free oat milk, soy or cashew milks are great substitutes.

    The spice level is customizable as well. This recipe is not spicy but if you want to add some heat to it, top off with some spicy chili oil or add more hot bean paste. This recipe is also garlic free and only uses the green tips of the spring onion, making it more friendly to my sensitive gut friends.

    Print Recipe

    Vegan Creamy Miso Ramen

    An easy 30-min recipe for quick weekday meals.
    Cook Time30 minutes
    Total Time30 minutes
    Course: Main Course
    Cuisine: Fusion, Japanese
    Keyword: japanese, miso, ramen, vegan
    Servings: 1
    Author: ramyaramesh3007

    Equipment

    • 1 Small Pot

    Ingredients

    Creamy Miso Ramen

    • 1 block instant ramen
    • 1 tbsp sesame paste (sub tahini)
    • 1/2 tbsp low-sodium miso paste
    • 2 tsp light soy sauce
    • 1 tsp hot bean paste
    • 1 tsp ginger paste
    • 1 tsp mirin
    • 1 tbsp sesame oil
    • 1 cup oat milk
    • 1 cup water
    • dried kombu (handful)

    Garnish

    • 1 tsp chilli oil
    • spring onions (handful)
    • 2 tsp toasted sesame seeds

    Toppings of your choice

    • 3 Vegan Dumplings
    • 2 tbsp Spring Onions (chopped)
    • 1/2 cup Charred Corn
    • 1/2 cup Sauteed Shitake Mushrooms

    Instructions

    • Add the Kombu to 1 cup of water and let it boil for 5 minutes. Soak for 10 minutes.
    • Heat sesame oil in a pot or a pan. Add ginger paste and fry until fragrant.
    • Add the kombu water, followed by sesame paste, hot bean paste and soy sauce. Whisk together until fully combined.
    • Let the broth simmer for 5 minutes on low heat. Add oat milk.
    • Meanwhile, dilute miso paste with some water. Filter it directly using a sieve into the steaming broth. Give it a good mix.
    • Simmer on low for 10 minutes. Meanwhile, prepare the instant ramen according to package ingredients. Drain and rinse with cold water to ensure the noodles don't stick to each other.
    • Place the noodles in a bowl. Add the hot broth to the noodles, followed by the toppings you desire. Serve immediately!

    Notes

    1. Instead of water, you can use more oat milk or soy milk for a extra creamy broth. 
    2. To make this gluten free, swap out ramen noodles with brown rice ramen or rice noodles. You also have to make sure your miso is certified gluten free. Swap out soy sauce for tamari.