Brown Girl Vegan

Author: ramyaramesh3007

  • Korean Braised Tempeh

    Korean Braised Tempeh

    This spicy braised tempeh dish, inspired by dubu-jorim is coated in a savoury, spicy sauce seasoned with lots of spring onions and toasted sesame seeds.

    This simple tempeh recipe will have you ACTUALLY like tempeh – it’s air fried to the perfect crisp (you can also pan fry it) and coated in a spicy soy sauce with lots of spring onions and sesame seeds for the ultimate flavour. It makes a nice pairing with rice, noodles or anything really from spring rolls to wraps and sandwiches.

    Tempeh is not commonly used in many Korean dishes but tofu is – as it soaks up all the flavour and is an amazing source of protein. Just like tofu, tempeh is also incredibly versatile, so you can add it as a substitute to most dishes while still getting the same spicy or sweet flavours. It also makes the flavour of tempeh less ‘strong’ as it’s ultimately still a fermented dish, so you can’t really tell it’s tempeh.

    One more thing about this recipe is that you can use tempeh the way you buy it – no boiling required! It involves a simple two-step process air-frying the tofu until golden brown and crispy (yes it gets crispy even without corn starch), then braising them in a spicy-soy sauce loaded with chopped scallions. The aroma is wonderful!

    Ingredients You Need

    • Tempeh: using fresh tempeh would be ideal so the flavours are maximized.
    • Spicy-soy sauce: light soy sauce, sesame oil, gochugaru and coconut sugar to balance out the spice
    • Aromatics: spring onions – add both white and green parts but reserve some of the green for later! You can also use garlic, depending on your preference.
    • Garnish: toasted sesame seeds and green onions

    Gluten free substitutions: Use gluten free light soy sauce.

    Allium free substitutions: Unfortunately, this recipe requires scallions but you can always omit it. A good substitute might be coriander – if you don’t mind the strong flavour and aroma.

    Print Recipe

    Korean Braised Tempeh

    This spicy braised tempeh dish, inspired by dubu-jorim is coated in a savoury, spicy sauce seasoned with lots of spring onions and toasted sesame seeds.
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Main Course
    Cuisine: Fusion, Korean
    Keyword: korean recipes, tempeh
    Servings: 2

    Ingredients

    • 450 g tempeh
    • oil for pan frying / air frying
    • 3 tbsp light soy sauce
    • 2 tbsp sesame oil
    • 1 tsp coconut sugar
    • 1 tbsp gochugaru
    • 1 tsp minced garlic
    • 2 tsp toasted sesame seeds  black and white
    • 1/3 cup scallions
    • 1/4 cup water

    Garnish

    • scallions
    • toasted sesame seeds black and white

    Instructions

    • Slice tofu into triangles and pan fry or air fry with olive oil (or any other neutral oil) until crispy.
    • Mix all the ingredients needed for the sauce – sesame oil, soy sauce, coconut sugar, gochugaru, garlic, scallions and toasted sesame seeds.
    • Pour the sauce over the fried tofu and braise it for a few minutes, letting it soak up all the flavour.
    • Garnish with spring onions and sesame seeds. Enjoy!

  • Vegan Dal Makhani (Restaurant Style)

    Vegan Dal Makhani (Restaurant Style)

    This creamy dairy free dal makhani is packed with black lentils and kidney beans cooked in fresh aromatics & spices for the perfect high protein dish!

    This authentic Indian-style Dal Makhani is creamy, dairy free and is packed with protein & fibre from black urad dal and kidney beans. This recipe packs in 19 grams of protein per serving (including 2 wholewheat rotis) and 19 grams of fibre.

    Dal Makhani is a traditional punjabi lentils dish that’s usually slow-cooked with butter (makhan) and cream, hence the name “dal makhani”. Slow cooking gives it deep, smoky flavour and velvety texture – however it is not necessary. You can cook them for 15-20 minutes for a nice flavour.

    Ingredients You Need

    • black urad dal – these black lentils are high in dietary fibre and folates. Unlike green lentils, black lentils contain anthocyanins – the powerful antioxidant found in dark berries like blueberries and blackberries.
    • kidney beans – I personally prefer using canned kidney beans (organic ones with only kidney beans, salt and water) as they tend to be faster.
    • whole spices – bay leaf, cinnamon, cloves, cardamom, cumin seeds
    • aromatics – medium tomatoes, red onion, garlic, ginger
    • ground spices – kashmiri chili powder, coriander, turmeric, cumin, garam masala
    • vegan cream – coconut cream
    • garnish – chopped coriander
    • to pair with – wholewheat roti, vegan naan, brown rice

    Gluten free substitutions: There’s no gluten in this recipe. Pair with gluten free naan, roti or rice.

    Allium free substitutions: Omit garlic and onion. Substitute with a pinch of hing. Use 3 medium tomatoes instead of 2.

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    Vegan Dal Makhani (Restaurant Style)

    This creamy dairy free dal makhani is packed with black lentils and kidney beans cooked in fresh aromatics & spices for the perfect high protein dish!
    Prep Time12 hours
    Cook Time40 minutes
    Total Time12 hours 40 minutes
    Course: Main Course
    Cuisine: Indian
    Keyword: high protein, kidney beans, lentils
    Servings: 4

    Ingredients

    • 1 cup black urad dal
    • 4 cups water
    • 1 can kidney beans (250g drained weight)
    • 1 bay leaf
    • 1 cinnamon
    • 4 cloves
    • 4 cardamom
    • 1 tsp cumin seeds
    • 2 red onions
    • 3 cloves garlic
    • 2 medium tomatoes
    • 1 tsp ginger paste
    • 2 tbsp olive oil or neutral oil
    • 1 tbsp kashmiri chili powder
    • 1/4 tsp turmeric
    • 1 tsp cumin
    • 1 tsp coriander
    • 1/2 tbsp garam masala
    • 1/4 cup coconut cream
    • 1 tbsp vegan butter
    • 1 tsp salt
    • 1.5-2 cups water (used to boil lentils)

    Garnish

    • coconut cream
    • chopped coriander
    • vegan roti

    Instructions

    • Rinse and soak black urad dal in water overnight or at least 8 hours.
    • Drain and pressure cook with 4 cups water for about 15-20 minutes (or 5-6), until very soft and mushy. Drain and keep the water from the cooked dal for the masala later.
    • Chop onions, garlic, ginger and tomatoes roughly. Blend with some water until you get a smooth paste.
    • Add olive oil to a pot. Add all whole spices, cumin seeds and let them sizzle.
    • Add in the blended paste, ground spices and cook until oil separates (5–7 minutes). Add salt to taste.
    • Add the cooked dal and kidney beans along with 2 cups of water to the masala. Simmer on low heat for 5-10 minutes. Add more water if it gets too thick.
    • Stir in coconut cream, vegan butter and simmer for another 5 minutes.
    • Garnish with a swirl of coconut cream and chopped coriander. Serve hot with naan, roti, or steamed basmati rice.
  • Creamy Double Tofu Ramen

    Creamy Double Tofu Ramen

    This high protein double tofu ramen is made with a silky sesame tofu broth, noodles and topped with soy marinated air fried tofu, scallions and homemade chili crisp.

    This dish was inspired by the famous Tantanmen, but we’ll be simplifying the recipe by blending together tofu, sesame paste and aromatics for the perfect silky smooth broth. This recipe contains 35 grams of protein per serving which is perfect if you’re looking to up your plant based protein intake!

    We’ll be using silken tofu for the broth and extra firm tofu to make soy marinated tofu which will then be air fried. Pair it with scallions and my Homemade 5-minute Chili Oil for the perfect meal!

    Ingredients You Need

    • silken tofu and extra firm tofu
    • white miso – I use a gluten free low sodium variant!
    • sesame paste – this has a different flavour profile than tahini with more of a roasted aroma. However, if you don’t have sesame paste, feel free to use tahini!
    • seasonings – light soy sauce, sake, mirin, mushroom seasoning
    • aromatics – garlic and ginger, scallions
    • noodles – preferably high protein ramen noodles (I used millet + buckwheat ramen!)
    • garnish – toasted sesame seeds, scallions, chili oil

    Gluten free substitutions: Use gluten free miso and gluten free soy sauce. Ensure mushroom seasoning is gluten free too.

    Allium free substitutions: Omit scallions and garlic. Substitute with a pinch of hing in the broth.

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    Creamy Double Tofu Ramen

    This high protein double tofu ramen is made with a silky sesame tofu broth, noodles and topped with soy marinated air fried tofu, scallions and homemade chili crisp.
    Prep Time20 minutes
    Cook Time20 minutes
    Total Time40 minutes
    Course: Main Course
    Cuisine: Chinese, Japanese
    Keyword: high protein, silken tofu, tofu recipes
    Servings: 3

    Ingredients

    Sesame Tofu Broth

    • 150 g silken tofu
    • 1 tbsp white miso
    • 1 tbsp sesame paste
    • 1 tbsp light soy sauce
    • 1 tbsp sake
    • 1 tbsp mirin
    • 1/2 tbsp mushroom seasoning
    • 2-3 cloves roasted garlic
    • 2-3 slices roasted ginger
    • 1 cup oat milk or soy milk
    • 1/2 cup noodle water
    • 3 servings high protein noodles
    • 450 g extra firm tofu
    • 2 tbsp light soy sauce for marination
    • oil for air frying

    Garnish

    • 1-2 stalks scallions
    • toasted sesame seeds
    • asian greens bok choy, spinach, kai lan
    • toasted sesame seeds

    Instructions

    • Slice tofu into squares or cubes. Marinate them in 2 tbsp light soy sauce for 5-10 minutes. Air fry them with a drizzle of oil for 10 minutes at 180C until crispy.
    • Cook the noodles of your choice according to package instructions. Save the noodle water for the sesame tofu broth later.
    • To a high speed blender, add silken tofu, miso, sesame paste, sake, mirin, light soy sauce, mushroom seasoning, roasted garlic and ginger (you can just saute them on a pan).
    • To a pot add soy milk, noodle water and the blended paste. Bring to a boil and whisk together until there are no lumps.
    • Assemble the noodles. Place the noodles in a bowl and spoon over a few ladles of the broth. Top with the air fried tofu, scallions, toasted sesame seeds and chili crisp. Enjoy!

  • Tofu Skin Rolls (Dim Sum Beancurd Rolls)

    Tofu Skin Rolls (Dim Sum Beancurd Rolls)

    These high protein beancurd skin rolls are stuffed with tofu, mushrooms, carrots and drenched in an umami sauce for the perfect mouthwatering dish!

    Beancurd skin rolls, also known as tofu skin rolls or fu pei guen (腐皮卷), are a popular dim sum prepared by wrapping a flavourful filling in sheets of dried beancurd skin (also called yuba or bean curd sheets) and then steaming or deep-frying them.

    The tofu skin I used here contains 42 grams of protein (4 servings) which is insane! When stuffed with extra firm tofu, you get 25 grams of protein per serving so it makes for the perfect high protein snack. You can get tofu skin at asian supermarkets – dried or frozen. Dried ones are pretty shelf-stable so you can keep them for 1-2 years.

    Ingredients You Need

    • dried beancurd sheets
    • protein – extra firm tofu or tempeh
    • vegetables – shitake mushrooms, carrot
    • aromatics – spring onions
    • binder – cornstarch
    • seasonings – sesame oil, mushroom seasoning, five spice
    • sweetener – agave / coconut sugar / maple syrup
    • umami sauce
      • aromatics – ginger, garlic, green onion
      • sauces – soy sauce, vegan oyster sauce, cooking wine, agave, white pepper
      • corn starch slurry

    Gluten free substitutions: Ensure mushroom seasoning is gluten free. Use gluten free soy sauce and vegan oyster sauce.

    Allium free substitutions: Substitute spring onions with coriander for the filling. Instead of garlic, use a pinch of hing (asafoetida).

    Print Recipe

    Tofu Skin Rolls (Dim Sum Beancurd Rolls)

    These high protein beancurd skin rolls are stuffed with tofu, mushrooms, carrots and drenched in an umami sauce for the perfect mouthwatering dish!
    Prep Time30 minutes
    Cook Time30 minutes
    Total Time1 hour
    Course: Appetizer
    Cuisine: Chinese
    Keyword: asian, beancurd skin, high protein, tofu skin
    Servings: 4

    Ingredients

    • 125 g beancurd skin 3 sheets
    • 1 tbsp corn starch + 2tbsp water
    • 450 g extra firm tofu
    • 6 fresh shitake mushrooms
    • 1 small carrot
    • 2 stalks spring onions
    • 1 tbsp cornstarch
    • 1 tbsp sesame oil
    • 1 tbsp mushroom seasoning
    • 1/2 tsp five spice
    • 1 tsp agave
    • 1 tsp salt

    Sauce

    • 1 tbsp sesame oil
    • 3-4 slices ginger
    • 3 cloves garlic smashed
    • 2 stalks green onion
    • 1 tsp light soy sauce
    • 1 tbsp vegan oyster sauce
    • 1 tbsp cooking wine
    • 1 tsp agave
    • 1/2 tsp white pepper
    • 1/2 cup water
    • 1 tsp cornstarch +1 tbsp water

    Instructions

    • Lightly dampen or briefly soak sheets in warm water until pliable. Pat dry. This step is optional because steaming them would soften them as well.
    • Chop shitake mushrooms and cooked them until all water is released. Chop spring onions and julienne carrots.
    • Crumble some tofu in a bowl. Mix together cooked mushrooms, carrots, spring onions and all seasoning. Combine well.
    • Cut the beancurd sheets into squares – about 15-20cm in length.
    • Place a spoonful of filling onto a sheet, roll it up like a spring roll, and seal the 4 edges with corn starch slurry.
    • Steam in a steamer basket for 8-10 minutes.
    • Add oil to a pan and saute ginger, garlic and scallions. Add seasonings, water, corn starch slurry and bring to a boil.
    • Plate the tofu skin rolls neatly on a plate and spoon the sauce over. Garnish with more green onions and toasted sesame seeds. Enjoy!

  • Vegan Japanese Tempura

    Vegan Japanese Tempura

    This easy crispy, golden Japanese tempura is made with fresh veggies and a light, air egg-free batter. Vegan AND gluten free – your new favourite crunchy side dish!

    This crispy Japanese side dish is something that I grew up eating a lot – whether it’s at Japanese-fusion hawker stalls or high end restaurants. Tempura is traditionally not vegan (there’s egg in the batter, and usually comes with seafood-based dipping sauces).

    This plant-based recipe doesn’t compromise on crunch or flavour. The ingredients matter – always use fresh vegetables! Choosing the right classics like sweet potato, eggplant, mushrooms, zucchini, green beans, bell peppers will make all the difference. For this recipe, I’ve used thinly sliced sweet potato, eggplant, okra and enoki mushrooms.

    For extra crispiness, ensure your batter basics – use ice-cold sparkling water and cornstarch for extra crispiness. The cold batter combined with the hot oil is what gives this dish its signature crunch! Also, remember not to overmix the batter – lightly stir to keep the batter airy (you should see tiny bubbles!)

    This recipe is gluten free as we use rice flour as the base. You can make a quick dipping sauce that can be found here. Alternatively, you can combine soy sauce, mirin, and a touch of agave and grated ginger.

    Ingredients You Need

    • vegetables – brinjal, okra, sweet potato, mushrooms, tofu
    • aquafaba – I got mine by whipping the water from a can of chickpeas for 10 minutes
    • ice-cold sparkling water
    • baking soda – crunch factor
    • corn starch – adds to the crispiness
    • rice flour – keeps the recipe gluten free
    • salt – or you black salt for a more ‘eggy’ flavour!

    You can serve the tempura with many dishes like my 10-min Chili Peanut Noodles or Japanese Curry Udon.

    Print Recipe

    Vegan Japanese Tempura

    This easy crispy, golden Japanese tempura is made with fresh veggies and a light, air egg-free batter. Vegan AND gluten free – your new favourite crunchy side dish!
    Prep Time15 minutes
    Cook Time25 minutes
    Total Time40 minutes
    Course: Appetizer, Main Course
    Cuisine: Japanese
    Keyword: japanese, japanese recipes, tempura
    Servings: 4

    Ingredients

    • 1/2 cup aquafaba
    • 1 cup ice cold sparkling water (have more just in case)
    • 1 tsp baking soda
    • 2 tbsp corn starch
    • 1.5 cups rice flour
    • 1 cup rice flour for dry mix
    • 1 tsp salt
    • neutral oil for frying

    Vegetables

    • 1 large eggplant
    • 1 medium sweet potato
    • 1 pack enoki mushrooms
    • 6-8 okra

    Instructions

    • Wash and slice vegetables into bite-sized pieces. Pat dry with a paper towel
    • Drain a can of chickpeas and whisk the water with an electric mixer for 10 minutes to make aquafaba.
    • Combine aquafaba, ice-cold sparkling water, baking soda, corn starch, rice flour and salt. Whisk until well-combined but do not overmix.
    • Dip vegetables into rice flour (dry mix), followed by the wet mix. Then carefully place in hot oil.
    • Fry in batches for 2–3 minutes, until lightly golden and crisp. Remove with a slotted spoon and drain on a wire rack or paper towels.
    • Serve hot with dipping sauce and a side of rice or udon.

  • Vegan Bacon Egg and Cheese Sandwich

    Vegan Bacon Egg and Cheese Sandwich

    This homemade vegan BEC sandwich is mouthwatering, freezer meal prep friendly and made with simple ingredients like crispy mushroom bacon, tofu egg and vegan cheese.

    This New York style Bacon, Egg & Cheese sandwich is a delicious breakfast option you must try – this plant based version includes crispy king oyster mushroom bacon, pan fried tofu egg, vegan cheese, vegan spicy mayo and english muffins.

    I first indeed tried a vegan BEC sandwich in the heart of New York City at a cafe I stumbled upon. It was beyond delicious!

    With many ways to make plant based bacon, my favourite ingredients to use are actually tempeh and king oyster mushrooms. In this recipe, we will marinate king oyster mushroom strips in a smokey marinade and pan fry them to crisp.

    How to build the perfect sandwich

    • Start with the bread: Toasting your muffins adds a great crunch and overall makes the bite more flavourful. You can even spread some dairy free butter before toasting them
    • Vegan cheese: Melt it over the “toast” to create that gooey, cheesy texture.
    • Vegan mayo: I used Nando’s vegan perinaise but you can use any vegan mayo. Spicy mayo adds a kick!
    • Tofu Egg layer: Add the tofu scramble or tofu egg.
    • Vegan bacon: Layer the crispy bacon on the bottom for a solid base of flavour.

    Ingredients You Need

    • vegan bacon – large king oyster mushrooms
    • marinade
      • light soy sauce
      • maple syrup
      • coconut sugar
      • smoked paprika
      • garlic powder
      • onion powder
      • black pepper
    • tofu egg – extra firm tofu
      • black salt
      • nutritional yeast
      • turmeric
      • garlic powder
      • onion powder
    • english muffins
    • vegan cheese
    • vegan mayo – you can also use hot sauce or spicy mayo

    Gluten free substitutions: Use gluten free soy sauce / coconut aminos / tamari. Use gluten free english muffins or gluten free bread.

    Allium free substitutions: Use a pinch of asafoetida (hing) or onion and garlic powder.

    Print Recipe

    Vegan Bacon, Egg, and Cheese

    This homemade vegan BEC sandwich is mouthwatering, freezer meal prep friendly and made with simple ingredients like crispy mushroom bacon, tofu egg and vegan cheese.
    Prep Time30 minutes
    Cook Time30 minutes
    Total Time1 hour
    Course: Breakfast, Main Course
    Cuisine: American, New York
    Keyword: breakfast, sandwich
    Servings: 4

    Ingredients

    Vegan Bacon

    • 3 large king oyster mushrooms
    • 1 tbsp light soy sauce
    • 1 tsp maple syrup or agave
    • 1 tsp coconut sugar
    • 2 tsp smoked paprika
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1/4 tsp black pepper
    • olive oil for frying

    Tofu Egg

    • 450 g extra firm tofu
    • 1/2 tsp black salt
    • 1 tbsp nutritional yeast
    • 1/4 tsp turmeric
    • 1 tsp garlic powder
    • 1 tsp onion powder

    Others

    • 4 english breakfast muffins
    • 4 slices vegan cheddar cheese
    • vegan spicy or regular mayo

  • Shitake Mushroom Ragù with Pappardelle

    Shitake Mushroom Ragù with Pappardelle

    The flavourful mushroom ragu is cooked in an umami meat-free tomato sauce and mixed in with pappardelle for the perfect pasta dish!

    This rich meat-free mushroom ragu sauce is made with meaty shitake mushrooms, tomato paste and aromatics – and can be made in just 30 minutes.

    The type of mushrooms you choose is important – for the most umami, choose cremini, shiitake, portobello, and oyster mushrooms. In this sauce, we’ll only be using shitake for maximum umami and a chewy texture. For the pasta, we’ll use pappardelle as this pasta shape is wide, flat and ideal for soaking up rich, chunky sauces like mushroom ragu.

    It’s important to slow cook the mushroom ragu sauce so it soaks up all the flavours of the veggies and mushrooms. To quicken the process, you can…

    • pulse veggies and mushrooms in a food processor instead of chopping them. Do the same for aromatics like onion and garlic
    • microwave carrots for a minute or two so they soften first
    • cook the pasta according to package instructions first and prep the veggies while that’s being cooked

    Ingredients You Need

    • lots of extra virgin olive oil – makes for a good sauce trust me!
    • aromatics – garlic, white onion, tomatoes, tomato paste
    • vegetables – carrots
    • mushrooms – shitake mushrooms
    • seasoning – vegan beef boullion cube, soy sauce
    • herbs – bay leaves, fresh thyme
    • pasta – pappardelle
    • garnish – vegan parm, fresh parsley or coriander

    Gluten free substitutions: Use any other gluten free pasta – brown rice pasta is usually the best substitute.

    Allium free substitutions: Omit garlic, onion and substitute with a pinch of asafoetida (hing).

    Print Recipe

    Shitake Mushroom Ragù with Pappardelle

    The flavourful mushroom ragu is cooked in an umami meat-free tomato sauce and mixed in with pappardelle for the perfect pasta dish!
    Prep Time10 minutes
    Cook Time20 minutes
    Total Time30 minutes
    Course: Main Course
    Cuisine: Fusion
    Keyword: pasta recipes
    Servings: 4

    Ingredients

    • 2-3 tbsp extra virgin olive oil
    • 1/2 white onion
    • 3 cloves garlic
    • 1/2 medium carrot
    • 8-10 shitake mushrooms
    • 3 tbsp tomato paste
    • 2 medium tomatoes blended
    • 1 tsp chili powder
    • 1 beef boullion cube
    • 2 small bay leaves
    • 2 tsp fresh thyme
    • 1 cup water
    • 1 tbsp soy sauce
    • 1 tsp salt
    • 1/4 tsp black pepper
    • 400 g pappardelle
    • vegan parmesan
    • fresh parsley

    Instructions

    • Boil pasta according to package instructions. Drain but keep the pasta water. Soak the pasta in iced water to prevent it from cooking further.
    • While pasta is cooking, pulse the vegetables and mushrooms in a food processor until chopped. Do the same for onions and garlic.
    • Add olive oil to a pan and saute onions until softened and translucent. Add the garlic and sauté for another 30 seconds, being careful not to burn it.
    • Add blended tomatoes, tomato paste, chili powder or flakes, thyme and saute until it thickens.
    • Add carrots, shitake mushrooms & water. Add beef boullion cube, salt, black pepper, bay leaf and mix well. Bring to a boil.
    • Close the lid and cook for 10-15 minutes. The sauce should have thickened.
    • Add back in the pasta and mix well. If the sauce is too thick, you can add a little reserved pasta water to loosen it up to your desired consistency.
    • Garnish with vegan parm and chopped parsley.

  • Char Siu ‘Pork Belly’

    Char Siu ‘Pork Belly’

    This char siu ‘pork belly’ made with lion’s mane mushrooms is succulent, full of flavour and tastes almost exactly like the traditional version! Served with rice and crisp cucumbers.

    Char Siu (Chinese BBQ pork), a beloved dish in Chinese cuisine known for its sweet, savory, and slightly smoky flavor. Even though as a child I was not allowed to consume pork due to religious reasons (on hindsight it was not entirely just religion – it was a health concern too), I still found myself sneakily trying a plate of Char Siu Rice at the hawker centre just 5 minutes away from my home.

    The beauty of the dish lies in the smokiness and sweetness that comes together with a drizzle of sauce and fresh steamed hot rice. Char Siu is traditionally made with pork, often pork belly, and roasted to create a tender, caramelized outer layer.  Char siu refers to barbecued pork and directly translates to “fork roast” in Cantonese, referring to the traditional method of skewering the pork and roasting it over an open flame.

    Once I turned vegan, the only Char Siu substitutes were ultra processed, ‘red-looking’ soy meat that was far from juicy. So I turned to the plant based saviour that soaks in flavours like a sponge while retaining the chewy texture: lion’s mane mushrooms.

    Lion’s mane is making its way round the health and wellness community with its potential cognitive and immune-boosting properties, but it’s been a really common plant based substitute in many vegetarian restaurants in Singapore and Asia. Eating them whole is a fun way to substitute meat in many recipes.

    Their meaty, slightly fibrous texture gives them the perfect opportunity to be in place of meats like chicken, pork and beef. Marinating them in a flavourful Char Siu glaze gives them a rich and smoky flavour. Whether you’re roasting, grilling, or pan-frying, you can achieve a crispy caramelized exterior while keeping the inside moist and succulent.

    Ingredients You Need

    • lion’s mane ‘steaks’ – get large lion’s mane mushrooms. I get mine from Mushroom Buddies
    • char siu marinade – we need a balance of sweet, salty, savoury, and smokey flavours
      • vegan hoisin sauce
      • light soy sauce, dark soy sauce
      • chinese five-spice powder
      • agave syrup
      • fermented red beancurd (this is KEY for the flavour + red colour!) – if you’re unable to find this, you can use red miso
      • vegan oyster sauce
      • shaoxing wine – chinese cooking wine
      • sesame oil
      • white pepper
      • minced garlic
      • beetroot juice (for colour) – you can also use beetroot powder or dragonfruit powder
      • pinch liquid smoke
    • steamed rice
    • asian greens of choice – bok choy, kailan or kang kong (water spinach)
    • crisp cucumbers

    Allium free substitutions: Omit minced garlic in marinade and substitute with asofoetida (hing).

    Print Recipe

    Char Siu ‘Pork Belly’

    This char siu 'pork belly' made with lion's mane mushrooms is succulent, full of flavour and tastes almost exactly like the traditional version! Served with rice and crisp cucumbers.
    Prep Time30 minutes
    Cook Time30 minutes
    Total Time1 hour
    Course: Main Course
    Cuisine: Asian, Chinese
    Keyword: lion’s mane mushroom, mushroom recipes, pork belly
    Servings: 4

    Ingredients

    • 2 large lion's mane steaks or 4 smaller ones
    • 1/2 tsp 5-spice
    • 1/4 tsp white pepper
    • 1 tsp toasted sesame oil
    • 2 tsp minced garlic
    • 1 tbsp vegan hoisin sauce
    • 1 tbsp vegan oyster sauce
    • 1 tsp light soy sauce
    • 1 tbsp shaoxing wine
    • 2 tsp red fermented bean curd
    • 1 tbsp agave / maple syrup / coconut sugar
    • 1/4 cup water
    • 1/4 cup beetroot juice
    • pinch liquid smoke
    • neutral oil for frying

    Serving

    • 4 servings white rice
    • cucumbers
    • asian greens of choice

    Instructions

    • Clean the mushrooms by gently wiping them with a damp cloth (avoid rinsing under water as they absorb moisture easily).
    • In a large bowl or tupperware, whisk together the ingredients for the marinade.
    • Place the mushroom steaks in, cover with a lid and shake to get the marinade evenly coated on mushrooms.
    • Let the mushrooms marinade for at least 30 minutes – you can marinate them for longer for a deeper flavour or even overnight. Flip the tupperware halfway to ensure even coating.
    • Heat oil in a large pan over medium-high heat. Once hot, add the marinated mushroom onto pan. After a minute, place a heavy lid on the mushrooms to press them down to get a 'steak' like appearance.
    • Pan fry them for 4-5 minutes on each side until golden brown and slightly seared around the edges. While cooking, spoon some of the leftover marinade over the mushrooms to glaze them
    • Slice the mushrooms. Serve them alongside a bed of white rice, cucumbers and greens. Enjoy!

  • Vegan Bún Chả

    Vegan Bún Chả

    This fresh Bun Cha includes juicy & flavourful vietnamese tofu meatballs with vermicelli noodles, crispy rice paper spring rolls, herbs & a tangy nuoc cham dressing.

    Vegan Bun Cha (photo from The Meatmen Channel)

    Bún chả, a popular Vietnamese dish from Hanoi, features grilled meat served with rice vermicelli noodles, fresh herbs, and a sweet and tangy dipping sauce made with fish sauce & aromatics. In this recipe, we will be substituting the traditional meat for tofu to make easy vietnamese meatballs in an air fryer. Not only that, we will use that same filling to make crispy rice paper spring rolls for a bonus crunch!

    Air fryer Vietnamese Meatballs & Crispy Rice Paper Spring Rolls (photo from The Meatmen Channel)

    Tofu is perfect for replicating the textures and flavours of meats like chicken and pork – it’s all in the herbs, spices and seasonings! For the tofu meatballs, we’ll be using aromatics like garlic, spring onions and lemongrass to create the perfect juicy meatball. You can also add some chopped chilies for a touch of heat. For fuss free frying, you can bake or air fry them. Pan frying is great too but it just takes longer and your attention while it cooks.

    If there is excess filling, fret not! You can use them to make crispy rice paper spring rolls that are completely plant based and gluten free. Boil some extra rice vermicelli noodles, combine them with shitake mushrooms, the filling and wrap them up with a sheet of rice paper. Air fry them or bake them until crispy. Seriously, so good!

    Another component of the Bun Cha is the sauce: Nước chấm! It’s a fish sauce based dressing for the Bun Cha. You can create an easy version with vegan fish sauce, lime juice, rice vinegar, chilies and garlic. So simple!

    Nuoc Cham is the key to maximum flavour! (photo from The Meatmen Channel)

    Ingredients You Need

    • air fryer meatballs
      • extra firm tofu – pressed and drained.
      • vegan fish sauce – you can substitute with soy sauce / tamari / coconut aminos
      • agave syrup – for sweetener, you can also use maple
      • aromatics – spring onions, garlic, lemongrass
    • crispy spring rolls
      • rice paper sheets
      • shitake mushrooms
    • nuoc cham
      • vegan fish sauce – you can substitute with soy sauce / tamari / coconut aminos
      • agave syrup
      • rice wine vinegar
      • aromatics – bird’s eye chili, garlic
      • lime juice
    • toppings
      • thick rice vermicelli noodles – the thick kind works best for this recipe!
      • cucumber
      • pickled carrots & radish
      • coriander, fried shallots

    Gluten free substitutions: Use gluten free vegan fish sauce or soy sauce.

    Kelly from The Meatmen Channel and Ramya from BrownGirlVegan (Photo)

    I had so much fun filming this recipe in The Meatmen Channel kitchen with Kelly. Full step by step instructions can be found in the video below! (Stay tuned)

    Print Recipe

    Vegan Bún Chả

    This fresh Bun Cha includes juicy & flavourful vietnamese tofu meatballs with vermicelli noodles, crispy rice paper spring rolls, herbs & a tangy nuoc cham dressing.
    Prep Time45 minutes
    Cook Time45 minutes
    Total Time1 hour 30 minutes
    Course: Main Course
    Cuisine: Vietnamese
    Keyword: meatballs, noodle salad
    Servings: 3

    Ingredients

    Air Fryer Meatballs

    • 450 g extra firm tofu
    • 1.5 tbsp vegan fish sauce
    • 2 tsp agave syrup
    • 1/3 cup spring onions
    • 1.5 tsp minced garlic
    • 1 stalk lemongrass purple part only
    • pinch white pepper
    • salt
    • 2.5 tbsp corn starch (to be added to half of the mixture)
    • olive oil for air frying

    Crispy Rice Paper Spring Rolls

    • 10 sheets rice paper
    • 1/2 cup chopped shitake mushrooms

    Nuoc Cham

    • 2 tbsp vegan fish sauce
    • 1.5 tbsp agave syrup
    • 2 tbsp rice wine vinegar
    • 1 tsp minced garlic
    • 1/2 tbsp lime juice
    • 1 small bird's eye chili
    • 3 tbsp water

    Pickled Vegetables

    • 2 medium carrots
    • 1 large radish
    • 1.5 cups rice wine vinegar
    • 6 cups water
    • 1/4 cup agave syrup
    • 1.5 tbsp salt

    Toppings

    • 4 servings thick rice vermicelli noodles
    • julienned cucumber
    • pickled carrot and radish
    • coriander
    • fried shallots

    Instructions

    Pickled Vegetables (Optional)

    • Peel 2 medium carrots and 1 radish. Cut them into thin strips or matchsticks.
    • In a small saucepan, combine rice vinegar, water, agave, and salt. Heat the mixture over medium heat, stirring occasionally until the agave and salt are completely dissolved. Remove from heat and let it cool to room temperature.
    • Once the brine has cooled, place the julienned carrots and radishes into a clean jar or container. You can layer them, pressing them down a little to fit.
    • Carefully pour the cooled brine over the vegetables in the jar, making sure they’re fully submerged. You may want to gently press the vegetables down with a spoon or the back of a chopstick to make sure they're all covered.
    • Seal the jar and refrigerate the pickled vegetables for at least 1-2 hours before using. For the best flavor, let them sit overnight, though they’re usually great within a few hours. The longer they sit, the more flavorful they’ll become. You can keep them in the fridge for up to 1-2 weeks.

    Noodles

    • Cook rice vermicelli noodles according to package instructions and drain. Rinse with cold water or soak in ice water to prevent them from sticking together.

    Air fryer Meatballs & Spring Rolls

    • Boil your extra firm tofu for 5 minutes and pat dry. Crumble into a bowl and add the rest of the ingredients – minced garlic, chopped spring onions and finely chopped lemongrass, agave, vegan fish sauce, white pepper and salt.
    • Split the mixture into half – add 2.5 tbsp corn starch in one half of the mixture. Air fry at 190C for 30 minutes, flipping them halfway. Different air fryers may require slightly longer cooking times.
    • For the other half, keep as is. Add ½ cup chopped shitake mushrooms and 1 serving cooked rice vermicelli noodles.
    • Soak rice paper in water. Place the fillings in a log shape and fold in the sides of the rice paper, then roll it up tightly from the bottom to the top.
    • Brush with oil and air fry at 190C for 20 minutes.

    Nuoc Cham Sauce

    • In a small bowl, combine vegan fish sauce, agave syrup, rice wine vinegar, minced garlic, lime juice, chili and water.

    Assembly!

    • Cut spring rolls into bite sized pieces.
    • Divide noodles into 2 serving bowls. Place about 2-3 meatballs, 1 cut up spring roll, and toppings. Spoon over some of that sauce and serve.
  • Airfryer Stuffed Portabello Mushrooms

    Airfryer Stuffed Portabello Mushrooms

    These air fryer vegan egg stuffed portabello mushrooms make for the perfect high protein breakfast or snack – and they’re addictive & delicious!

    Looking for an easy, delicious AND high protein breakfast idea? I gotchu. Make these healthy, balanced breakfast stuffed portabello mushrooms in an air fryer for the perfect juicy, satiating and addictive meal.

    In this recipe, we used extra firm tofu to recreate ‘scrambled eggs’ with a similar texture by crumbling them. To recreate the flavours, the secret ingredients are black salt for that egg-y smell as well as nutritional yeast for the flavour.

    You can also bake these but using an air fryer reduces cooking time and gives the mushrooms a perfect crisp while keeping the filling and mushrooms soft, flavourful and juicy.

    Ingredients You Need

    • vegan egg ‘substitute’
      • extra firm tofu
      • turmeric
      • black salt
      • garlic powder
      • onion powder
      • chopped chives
      • portabello mushroom stems
    • big portabello mushrooms – you can use smaller ones too!
    • seasonings – light soy sauce, paprika
    • sweetener – agave or maple syrup
    • lemon juice
    • extra virgin olive oil
    • avocado mash – cilantro, lemon juice, garlic powder

    Gluten free substitutions: Use gluten free soy sauce / tamari / coconut aminos.

    Allium free substitutions: Use asafoetida (hing) in place of onion and garlic powder.

    Print Recipe

    Airfryer Stuffed Portabello Mushrooms

    These air fryer vegan egg stuffed portabello mushrooms make for the perfect high protein breakfast or snack – and they're addictive & delicious!
    Prep Time15 minutes
    Cook Time15 minutes
    Total Time30 minutes
    Course: Appetizer, Main Course, Snack
    Cuisine: American, Western
    Keyword: breakfast, mushroom recipes, vegan egg
    Servings: 2

    Ingredients

    Vegan Egg Scramble

    • 225 g extra firm tofu
    • 1/4 tsp turmeric
    • 1/2 tsp black salt
    • 1/2 tsp garlic powder
    • 1/2 tsp onion powder
    • 1 tbsp nutritional yeast
    • 2 tbsp chopped chives
    • chopped mushroom stalks

    Portabello Mushrooms

    • 6 big portabello mushrooms
    • 2 tsp soy sauce
    • 1 tsp agave
    • 2 tsp lemon juice
    • 1 tsp paprika
    • 2 tbsp olive oil
    • salt
    • black pepper

    Cilantro Avocado Mash

    • 1 avocado
    • 2 tbsp chopped cilantro
    • 1/2 tsp garlic powder
    • salt
    • black pepper

    Garnish

    • paprika
    • chopped chives

    Instructions

    • Remove stems from mushrooms and brush them with the sauce mixture generously.
    • Crumble extra firm tofu and mix together all spices, herbs and the chopped stalks of the portabello mushrooms.
    • Stuff the mushrooms with the vegan egg scramble. Air fry for 10 minutes at 180C.
    • Mash avocado and add all the ingredients before mixing them together.
    • Serve with avo mash on top of the mushrooms with a sprinkle of paprika and chopped chives. Enjoy!