Brown Girl Vegan

Author: ramyaramesh3007

  • Vegan Garlic Parmesan ‘Wings’

    Vegan Garlic Parmesan ‘Wings’

    These vegan garlic parmesan oyster mushroom ‘wings’ are crispy, addictive, and smothered in a rich buttery garlic sauce topped with parmesan.

    These Vegan Garlic Parmesan Oyster Mushroom Wings are the definition of the perfect snack – they are smothered in a rich garlic buttery sauce, topped with vegan nut parmesan and paired with a simple dairy-free ranch dressing. The perfect mushroom ‘wings’ to exist!

    I think you’ll be in disbelief when you taste these – the oyster mushrooms give a nice chicken-y texture and the garlic sauce is quite literally no different from the regular dairy-filled one.

    If you’d like more mushroom wings recipe, check out my popular Vegan KFC Style Fried Chicken Copycat recipe.

    What Do I Need?

    • herbs & spices
      • onion powder
      • garlic powder
      • paprika powder
      • cajun spice or all-purpose seasoning (or chili powder)
      • white pepper
      • black salt – for that ‘eggy’ flavour. If not, substitute with regular salt
    • oyster mushroom clusters – do NOT break them apart!
    • vegan buttermilk – you just need unsweetened plant milk (soy, cashew, oat) and lime juice for this
    • neutral oil for deep frying
    • garlic butter sauce – vegan butter, garlic, hot sauce (optional)
    • vegan ranch – silken tofu, lime juice, salt, garlic powder

    Gluten free substitutions: Substitute all purpose flour with a gluten free flour blend or finely ground gluten free oat flour. Use gluten free oat milk or unsweetened soy milk.

    Allium free substitutions: Substitute garlic and onion powder with a pinch of hing.

    Print Recipe

    Vegan Garlic Parmesan ‘Wings’

    These vegan garlic parmesan oyster mushroom 'wings' are crispy, addictive, and smothered in a rich buttery garlic sauce topped with parmesan.
    Prep Time30 minutes
    Cook Time30 minutes
    Total Time1 hour
    Course: Appetizer, Main Course
    Cuisine: American, Western
    Keyword: mushroom recipes, oyster mushroom
    Servings: 4

    Ingredients

    • 9-10 small oyster mushrooms or you can do 4 big oyster mushroom clusters
    • 1 cup all-purpose flour
    • 2 tsp baking powder
    • 1 tsp black salt to replace 'eggy' flavour. You can use regular salt too
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1 tsp paprika
    • 1 tsp cajun seasoning or all-purpose seasoning or chili powder
    • 1/4 tsp black pepper

    Wet Mixture

    • 1/3 cup flour mix
    • 2/3 cup unsweetened oat or soy milk
    • squeeze lemon juice

    Garlic Butter Sauce

    • 1/4 cup vegan butter
    • 4 cloves garlic minced
    • hot sauce or tobasco optional

    Garnish

    • chopped parsley
    • vegan parmesan

    Instructions

    • Make your vegan buttermilk by combining milk with squeeze of lime or lemon juice.
    • Combine the flour with baking powder, spices, salt, pepper and whisk until well combined.
    • Combine 1/3 cup flour mix with 2/3 cup vegan buttermilk and whisk until well combined.
    • Heat up some oil for frying. Dunk the oyster mushroom clusters in the wet batter, followed by the dry flour mix. Shake off excess flour.
    • Deep fry cluster by cluster until golden brown and crispy. Drain excess oil with a paper towel gently.
    • Add vegan butter to a pan, followed by minced garlic. Let it sizzle on low for a few minutes until garlic is roasted (it shouldn't turn brown though!) Add some hot sauce or tobasco if you'd like.
    • Brush vegan wings with the garlic-butter sauce. Top with vegan parmesan, chopped parsley and serve with vegan ranch. Enjoy!
  • Vegan Arayes (Meat Stuffed Pitas)

    Vegan Arayes (Meat Stuffed Pitas)

    These fluffy pitas stuffed with a vegan ‘meat’ filling and paired with a yogurt sauce is addictive and a delicious snack for any time!

    Arayes are popular middle-eastern street food consisting of fluffy pitas stuffed with a spiced meat mixture, then grilled or baked until crispy on the outside and juicy on the inside – they are similar to other dishes like sfiha (meat pies) and lahmacun (thin meat-topped flatbreads). The filling is typically made with ground meat, mixed with onions, garlic, parsley, and a blend of warm spices like cumin, paprika and 7-spice.

    They’re popular in Lebanese, Palestinian, and Syrian cuisines, but you’ll also find variations across the region. In Palestine, arayes are often grilled over charcoal, giving them a smoky flavor, or baked in traditional taboon ovens.

    This vegan version uses TVP (Textured Vegetable Protein) for a tasty meat-like alternative blended with aromatics, parsley and ground spices. You can pair Arayes with a yogurt based dip, tahini or my creamy silky smooth hummus recipe.

    Ingredients You Need

    • fresh pita bread – fresh ones make for the crispiest arayes!
    • TVP (textured vegetable protein) – you can also substitute this with a plant based lamb or beef mince of your choice. I use soy chunks, rehydrate them and blend them to make my own TVP.
    • aromatics – white onion, tomato, green chili, garlic
    • fresh herbs – parsley or coriander
    • ground spices – lebanese 7 spice blend, smoked paprika, coriander, cumin and cinnamon powder
    • corn starch – to bind the mixture

    Allium free substitutions: Omit white onion and garlic. Substitute with a pinch of hing.

    Gluten free substitutions: Use gluten free pitas.

    Print Recipe

    Vegan Arayes (Meat Stuffed Pitas)

    These fluffy pitas stuffed with a vegan 'meat' filling and paired with a yogurt sauce is addictive and a delicious snack for any time!
    Prep Time10 minutes
    Cook Time20 minutes
    Total Time30 minutes
    Course: Appetizer, Main Course
    Cuisine: Lebanese, Middle East, Palestinian
    Keyword: high protein, pita pockets

    Ingredients

    • 4 fresh pitas
    • 2 cups dry TVP or soy chunks
    • 1/4 white onion
    • 1 medium tomato
    • 1 green chili
    • 2 cloves garlic
    • 1 cup parsley or coriander
    • 1 tbsp Lebanese 7 spice
    • 1 tsp smoked paprika
    • 1/2 tsp coriander
    • 1/4 tsp cinnamon powder
    • 1/2 tsp cumin powder
    • 1 lime
    • 1.5 tbsp corn starch
    • olive oil for frying

    Yogurt Dip

    • 2 stalks spring onions only white part with a little bit of green
    • 1 tsp garlic powder
    • 1/2 tsp lime juice
    • 1 cup plant based / dairy free greek yogurt
    • 1/2 tsp salt

    Instructions

    • Soak TVP or soy chunks in 5 minutes in hot water. Drain excess water. Blend soy chunks into a mince or use TVP as they are.
    • Blend onion, tomato, green chili, garlic and parsley into a paste.
    • Mix TVP with the paste, spices and corn starch until you get a 'meaty' filling texture.
    • Cut each pita into halves or quarters and gently open the pockets. Stuff them with about 3-4 tbsp of the filling, pressing it down lightly to spread evenly.
    • Brush the outside of each stuffed pita with olive oil. Pan fry for a few minutes on both sides until crispy.
    • Grill – Place on a hot grill for 3 minutes per side until golden brown.
      Bake – Preheat oven to 200C and bake for 10-12 minutes, flipping halfway.
      Air-fry – Air fry at 190C for 8-10 minutes until crispy.
    • Blend the ingredients for the yogurt sauce until smooth and creamy.
    • Serve hot with the yogurt sauce.

  • Vegan Maklouba (Palestinian Flipped Rice)

    Vegan Maklouba (Palestinian Flipped Rice)

    Maklouba – also known as Maqluba or Makloubeh – is a Palestinian layered dish made with rice, protein and fried vegetables for a hearty and fulfilling meal.

    Maklouba is a traditional Levantine dish that is popular across Palestine, Jordan, Syria, Lebanon, and Iraq. It’s often considered the national dish of Palestine – and in this era of resistance, I decided to make this Vegan Maklouba at home. Food sometimes goes beyond culinary satisfaction, and in this case preparing this dish at home is an attempt to ensure Palestinian culture is not erased.

    While this version may not be the most traditional or perfect, it serves as a statement to free Palestine while also spreading awareness of this delicious dish that is served at festivities and communal gatherings.

    ‘Maklouba’ also means ‘upside down’ – this layered one-pot dish has many versions but the main concept is to flip the dish upside down to reveal the layers of rice, protein and vegetables. It also incorporates the use of 7-spice which is an unique spice blend of: coriander, allspice, cumin, cloves, black pepper, cinnamon, and nutmeg. It’s very fragrant and aromatic which is why this dish is one of the most delicious rice dishes ever to exist!

    A big thank you to Waseem for inspiring the steps of this recipe.

    Ingredients You Need

    • plant based protein – you can use any beans like chickpeas, black beans, cannelini beans, butterbeans. Mix that with either tempeh, tofu or plant based meat. I have used a combination of chickpeas and tempeh.
    • vegetables – tomatoes, potatoes, eggplant, cauliflower
    • aromatics – white onion, green chili (optional)
    • spice mix for protein – 7 spice, turmeric, salt, black pepper
    • rice – long grain basmati rice works best for this recipe
    • whole spices – bay leaves, cinnamon, cloves or star anise, cardamom
    • garnish – toasted pine nuts, parsley

    Gluten free substitutions: This recipe is naturally gluten free.

    Allium free substitutions: Omit white onion and you’re good!

    Print Recipe

    Vegan Maklouba (Palestinian Flipped Rice)

    Maklouba – also known as Maqluba or Makloubeh – is a Palestinian layered dish made with rice, protein and fried vegetables for a hearty and fulfilling meal.
    Prep Time45 minutes
    Cook Time30 minutes
    Total Time1 hour 15 minutes
    Course: Main Course
    Cuisine: Middle East, Palestinian
    Keyword: chickpeas, rice, tempeh
    Servings: 4

    Ingredients

    • 1/2 can chickpeas
    • 300 g tempeh
    • 2 medium tomatoes
    • 2 medium potatoes
    • 1 large eggplant
    • 1/2 head cauliflower
    • 1.5 tbsp 7-spice
    • 1/2 tsp turmeric
    • 1 tsp salt
    • 1/4 tsp black pepper
    • 1 cup basmati rice
    • 1.5 cups water
    • 2 bay leaves
    • 1 cinnamon stick
    • 4 cloves or 2 star anise
    • 3 cardamom
    • extra virgin olive oil

    Garnish

    • parsley
    • toasted pine nuts

    Instructions

    • Rinse and drain basmati rice 3-4 times until water runs clear. Soak the rice for 30 minutes.
    • Preheat oven to 200C. Slice eggplant, potatoes into thin slices. Break up cauliflower into small florets. Place on baking tray.
    • Drizzle with a generous amount of olive oil and bake for 25-30 minutes, flipping them halfway.
    • Slice tomatoes. Crumble chickpeas and tempeh. Dice onions.
    • Saute onions in olive oil until translucent. Add 7-spice, turmeric, salt and black pepper – saute for a few seconds until spices are cooked. Add in chickpeas and tempeh.
    • Saute until tempeh is cooked. The mixture should be dark brown in colour.
    • Layer tomatoes > eggplant > cauliflower > chickpea & tempeh mixture > potatoes > basmati rice > aromatics > water in a pressure cooker. Remember to spread the ingredients evenly so it cooks evenly.
    • Cover the lid of the pressure cooker and wait for the steam to release from the nozzle. Lower the flame and cook for 15 minutes. Switch off flame and let the dish remain in the heat for 10-15 minutes.
    • If using a regular karge, heavy-bottomed pot, start layering the ingredients and cover the pot with a lid. Cook the Maklouba on low heat for about 20 minutes. Once cooked, remove the pot from the heat and let it sit for about 5 minutes to set.
    • Open the lid, and place a wide serving plate on top. Carefully flip the cooker upside down (it might be quite heavy so you can do it slowly). Gently lift the pot off, and the layers of rice and vegetables should hold their shape.
    • Garnish with toasted pine nuts and fresh parsley.
  • Spicy Gochujang Vodka Pasta

    Spicy Gochujang Vodka Pasta

    This silky, smooth and creamy viral vodka pasta with a gochujang twist is the ultimate recipe that comes together in just 15 minutes! Dairy free and vegan.

    I can’t believe it took me this long to try the viral vodka pasta – but I must say it’s one of the easiest pasta recipes I’ve tried and hence get the hype surrounding it. However, this recipe is completely vegan, dairy free and vodka-free (so everyone can enjoy it!)

    To delve a little into the origins – the viral vodka quickly became THE “comfort food”, especially during the lockdown when people were experimenting more in the kitchen and were craving quick and flavourful meals. It was also popularised by Gigi Hadid who made her own version of the recipe.

    What Do I Need?

    • pasta: you can use any type of pasta for this recipe, I used Mafaldine because it coats the creamy sauce so well!
    • aromatics: shallots, garlic
    • gochujang: this is a korean spicy paste, and it’s pretty spicy with some notes of sweetness. You can reduce the amount of gochujang if you are sensitive to spice – you could also substitute with ssamjang paste which is a less spicy korean paste similar to gochujang.
    • tomato paste: adds a nice red hue to the sauce! And a key ingredient for the tomato-cream base.
    • cream: using soy cream gives it that nice pink colour, but you can also use full-fat coconut milk for a delicious whole-foods alternative.
    • spices: gochugaru for extra spice
    • herbs: fresh basil
    • garnish: vegan burrata, olive oil, fresh basil, gochugaru

    Allium free substitutions: Omit aromatics like onion and garlic – instead using a pinch of asafoetida. Substitute gochujang for chili paste or omit it altogether.

    Gluten free substitutions: Use gluten free pasta – I recommend brown rice pasta. Omit gochujang.

    Print Recipe

    Spicy Gochujang Vodka Pasta

    This silky, smooth and creamy viral vodka pasta with a gochujang twist is the ultimate recipe that comes together in just 15 minutes! Dairy free and vegan.
    Cook Time15 minutes
    Total Time15 minutes
    Course: Main Course
    Cuisine: Fusion
    Keyword: gochujang, pasta recipes
    Servings: 2

    Ingredients

    • 200 g dry pasta
    • 1 tbsp olive oil
    • 3 cloves garlic 1.5 tsp minced garlic
    • 3 tbsp tomato paste
    • 1 tsp gochujang heaped – add more for more spice
    • 1 tsp gochugaru
    • 1/2 cup full fat coconut milk or coconut cream
    • 1/2 cup pasta water
    • 5 g fresh basil
    • salt
    • black pepper

    Garnish

    • vegan burrata
    • olive oil
    • fresh basil
    • gochugaru

    Instructions

    • Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside, saving the pasta water.
    • In a large skillet, heat the olive oil over medium heat. Add the chopped shallots and saute for 2 minutes. Then add minced garlic and sauté for 2 more minutes.
    • Stir in the tomato paste, gochugaru and gochujang. Add some pasta water to thin it out.
    • Lower the heat and stir in the coconut cream and pasta water. Season with salt and black pepper.
    • Add the cooked pasta to the sauce, tossing to coat evenly. Stir in fresh basil and cook for 2-3 more minutes, allowing the pasta to absorb the sauce and for basil to cook.
    • Serve hot, topped with fresh basil, vegan burrata, olive oil and gochugaru. Enjoy!
  • Banana Pudding Matcha Latte

    Banana Pudding Matcha Latte

    If creamy banana pudding met an iced matcha latte – you would have the best drink-dessert combination ever! Inspired by the viral magnolia bakery matcha latte but vegan!

    Screenshot

    This creamy dreamy vegan banana pudding topped on a cup of iced matcha latte is hardly a drink that anyone thought could work but Magnolia Bakery proved us all wrong – the bakery was founded in 1996 in NYC and they’re known for classic American desserts like banana pudding and cupcakes.

    Visually, not only does this banana pudding latte look stunning – it also is said to taste amazing, hence explaining the hype around it on social media. The balance between the earthy, slightly bitter matcha and the creaminess of the pudding is smooth and not too overpowering, while also hitting the right notes of sweetness.

    For this vegan version, you just need to use the right mix of products, plant milk and fresh ingredients to make the best Vegan Banana Pudding Matcha.

    Screenshot

    What’s in this Iced Banana Pudding Matcha?

    • ice (obviously) but you can make it hot too!
    • vegan banana pudding (made from scratch!)
      • plant milk – you use oat or soy
      • vegan vanilla pudding mix – I used this brand (not sponsored).
      • vegan wafers – if vegan nila wafers are hard to find, just use vegan vanilla wafer biscuits
      • fresh bananas – just make sure they’re not too ripe!
    • plant milk – any milk works, but oat milk has the best taste in matcha
    • ceremonial grade matcha – none of that flavoured, artificial stuff! Get fresh ceremonial grade matcha with a vibrant green colour: that should be the colour of your drink
    Print Recipe

    Banana Pudding Matcha Latte (Vegan!)

    If creamy banana pudding met an iced matcha latte – you would have the best drink-dessert combination ever! Inspired by the viral magnolia bakery matcha latte but vegan!
    Prep Time10 minutes
    Cook Time5 minutes
    Total Time15 minutes
    Course: Dessert, Drinks
    Cuisine: American, Fusion, Japanese
    Keyword: dessert, matcha

    Ingredients

    Banana Pudding

    • 1 pack vegan vanilla wafers
    • 1 box instant vegan pudding mix
    • 2 cups plant milk oat or soy
    • 1 large banana

    Matcha

    • 2 tsp ceremonial grade matcha or 4g
    • hot but not boiling water
    • 3/4 cup oat milk
    • 1 cup ice

    Instructions

    • Make the vanilla pudding according to the package instructions. Add pudding mix to oat milk and combine using an electric whisk until it thickens like pudding.
    • Place wafers on a tray (I just used a small glass container) and layer with a few tablespoons of banana pudding. Place sliced bananas and crush some vegan wafers on top.
    • Repeat 2-3 times with more banana pudding, bananas and wafers. Refrigerate for 5-10 minutes (or overnight if you prefer).
    • Sift the matcha powder with a strainer to ensure there are no clumps.
    • Heat up water but making sure it's not boiling. Add water to 2 tsp matcha and whisk with a matcha whisk until mixture is frothy.
    • Add ice cubes to a cup, followed by oat milk. Pour over the matcha mixture.
    • Scoop banana pudding and layer on top of the iced matcha. Mix well and enjoy!

  • Vegan Rendang Samosas

    Vegan Rendang Samosas

    These easier version of samosas filled with a generous amount of jackfruit and oyster mushroom rendang filling and are paired with spicy sambal ijo.

    Though I love all types of samosas, I especially loved samosa chaat which is basically crushed samosas lathered in chickpea curry, tamarind sauce, mint chutney and yogurt. It’s an indulgent snack or can even be considered a meal given it has all the components of a balanced meal – protein, carbs and fibre.

    The part that requires more time to make is the samosa crust itself which is why I’m always looking for easier hacks to prepare the crust – you can check out the recipe for my Air Fried Samosas made with spring roll wrappers.

    For this recipe, I definitely want to try something different – I love rendang which is a traditional Indonesian dish originating from the Minangkabau ethnic group in West Sumatra. The traditional version is a rich beef stew made with many spices and slow-cooked until tender. In 2011, a survey by CNN International ranked rendang as the “world’s most delicious food” – how cool!

    In this plant based version, we will be using shredded oyster mushrooms and pulled jackfruit. You can have the rendang as is or stuffed them in these easy samosa crusts for the ultimate flavourful snack.

    We’ll be pairing these samosas with an easy sambal ijo – which is a vibrant, tangy, and slightly spicy condiment from Indonesia, made from green chilies. Unlike the more common sambal merah (red sambal) that uses red chilies, sambal ijo is made using green peppers, giving it a milder heat and a fresh, slightly citrusy flavour.

    Ingredients You Need

    • samosa crust – we’ll be using frozen parathas for this recipe. Alternatively, you can use spring roll wrappers too.
    • neutral oil for frying
    • filling – canned green jackfruit & oyster mushrooms
    • rendang paste – shallots, garlic, fresh red chilies, dried red chilies, galangal, turmeric, lemongrass stalks (purple inner core)
    • toasted ground coconut – process include toasting fresh grated coconut and grinding it into a fine powder
    • coconut cream
    • aromatics – kaffir lime leaves
    • sweetener – palm sugar or coconut sugar
    • 10-minute sambal ijo – large and small green chilies, shallots, garlic, green tomatoes, agave or coconut sugar, salt

    Gluten free substitutions: Use rice paper instead of instant paratha.

    Allium free substitutions: working on this!

    Print Recipe

    Vegan Rendang Samosas

    These easier version of samosas filled with a generous amount of jackfruit and oyster mushroom rendang filling and are paired with spicy sambal ijo.
    Prep Time1 hour
    Cook Time1 hour
    Total Time2 hours
    Course: Appetizer
    Cuisine: Fusion, Indian, Indonesian
    Keyword: rendang, samosas

    Ingredients

    Vegan Rendang Filling

    • 1 can jackfruit
    • 1 pack oyster mushrooms
    • 5 shallots
    • 5 cloves garlic
    • 5 dried red chilies
    • 3 fresh red chilies
    • 4 stalks lemongrass
    • thumbsized galangal
    • 1/2 tsp turmeric
    • splash of water
    • 4 kaffir lime leaves
    • 1 tbsp coconut sugar or palm sugar
    • 200 ml coconut milk
    • 100 ml water
    • 2 tbsp dark soy sauce
    • 1/2 cup fresh grated coconut

    Samosas

    • 6 instant paratha

    Sambal Ijo

    • 4 large green chilies
    • 2 small green chilies
    • 4 shallots
    • 4 cloves garlic
    • 1/2 green apple or 2 medium green tomatoes
    • 1 tbsp agave or coconut sugar
    • salt
    • 2 tbsp olive oil

    Instructions

    • Deseed and soak dried red chilies in hot water for 5 minutes.
    • Blend all the spices – dried chilies, fresh chilies, galangal, turmeric, garlic, shallots and lemongrass with a splash of water to get a smooth paste.
    • Shred oyster mushrooms and pull apart rinsed and drained jackfruit.
    • Toast fresh grated coconut until slightly brown and dry. Grind into a powder.
    • Heat oil in a large pot or wok over medium heat. Add the rendang paste and sauté for about 3-4 minutes, until it becomes fragrant and darkens in colour.
    • Add other parts of lemongrass (for extra aroma), mushrooms, jackfruit and mix well.
    • Add the water, coconut milk, dark soy sauce and kaffir lime leaves (tear them along the stem). Add ground coconut.
    • Stir everything to combine, scraping up any bits stuck to the bottom. Let it cook for 10 minutes on the heat. Stir occasionally and allow the sauce to reduce and thicken – add water if too dry.
    • While that's cooking, making your sambal ijo – combine all green chilies, shallots, garlic, green apple into a paste.
    • Saute in oil until cooked and fragrant – add sweetener and salt towards the end.
    • Take frozen parathas from the freezer – slice them in half. Roll one half into a cone shape and fill them with 3-4 teaspoons of the rendang filling. Seal the open edge by pressing it tightly with your fingers.
    • Repeat for the rest.
    • Heat oil in a deep pan over medium heat. Once hot, carefully add the samosas in batches.
    • Fry until golden brown and crispy, about 4-5 minutes per batch. Remove and drain on paper towels.
    • Garnish with sliced red chilies and serve with sambal ijo. Enjoy!

  • Choo Chee Tofu (Fried Tofu in Red Curry Sauce)

    Choo Chee Tofu (Fried Tofu in Red Curry Sauce)

    This vibrant Thai-inspired dish features crispy air fried tofu in a rich red curry sauce with fresh aromatics & spices. Packed with flavour, vegan and gluten free.

    Choo Chee Tofu is a delicious, naturally vegan Thai dish made with crispy firm tofu doused in a flavourful and rich red curry sauce. The base of the curry is typically made with coconut milk and homemade red curry paste which includes blending fragrant spices like lemongrass, shallots, galangal, garlic and chilies.

    The tofu – regardless of how it’s prepared – absorbs the flavours of the red curry making it the perfect high protein dish to serve with rice or noodles. I air fried them for a fuss free crispy exterior and soft interior but you can also bake or pan fry them.

    This dish is super versatile so you can add on vegetables like bell peppers, mushrooms, or baby corn for a balanced meal. You can also garnish with a sprinkle of crushed peanuts or fresh herbs like cilantro. In this version, we’re using thinly sliced kaffir lime leaves and red chilies.

    Ingredients You Need

    • homemade red curry paste
      • lemongrass stalks – just the part with the purple inner core
      • galangal
      • shallots
      • garlic
      • dried red chilies
      • fresh red chilies
      • lime zest and lime juice
    • vegan fish sauce – ensure it’s gluten free too. If not, omit this from the curry.
    • gluten free light soy sauce
    • coconut sugar – you can substitute with other sweeteners like maple syrup or agave.
    • full fat coconut milk
    • red chili
    • kaffir lime leaves
    • olive oil for frying

    Gluten free substitutions: For soy sauces, substitute with gluten free soy sauce, tamari or coconut aminos. Ensure vegan fish sauce is gluten free – if not substitute with vegan and gluten free mushroom seasoning.

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

    Print Recipe

    Choo Chee Tofu (Fried Tofu in Red Curry Sauce)

    This vibrant Thai-inspired dish features crispy air fried tofu in a rich red curry sauce with fresh aromatics & spices. Packed with flavour, vegan and gluten free.
    Prep Time15 minutes
    Cook Time15 minutes
    Total Time30 minutes
    Course: Appetizer, Main Course
    Cuisine: Thai
    Keyword: curry, thai recipes, tofu recipes
    Servings: 2

    Ingredients

    • 450 g extra firm tofu cut into cubes big or small
    • 2 stalks lemongrass
    • 3 slices galangal
    • 3 small shallots
    • 3 cloves garlic
    • 4 dried red chilies
    • 1 fresh red chili
    • 1 lime
    • 1/2 tsp salt
    • 1/2 cup coconut milk
    • 1 tbsp vegan fish sauce
    • 1 tsp light soy sauce
    • 2 kaffir lime leaves sliced into thin strips
    • 1/2 fresh red chili sliced into thin strips
    • 2 tbsp olive oil

    Serving

    • cooked jasmine rice

    Instructions

    • Soak dried red chilies in hot water for 5 minutes.
    • Cut tofu into cubes, drizzle some olive oil and air fry at 190C for 15 minutes.
    • Blend these in a high speed food processor: lemongrass stalks, galangal, garlic, shallots, dried red chilies, fresh red chilies, 1/4 tsp lime zest, juice of a lime, and some water used to soak chilies. Blend until you get a smooth paste.
    • In a pan, add olive oil over medium heat. Add the red curry paste and sauté for 3-4 minutes until fragrant.
    • Add coconut sugar, vegan fish sauce, light soy sauce and a splash of water. Mix well.
    • Add the coconut milk, mix well. Add more water if required. Slice 1 kaffir lime leaf into thin strips and add it to the curry.
    • If you're adding any other vegetables, add them and let the sauce simmer for about 5 minutes.
    • Place tofu cubes on a plate and pour over the red curry sauce.
    • Garnish with kaffir lime leaf strips and thinly sliced red chili. Enjoy with jasmine rice!
  • Vegan Lok Lok (Spiced Skewers)

    Vegan Lok Lok (Spiced Skewers)

    This delicious vegan lok lok is made with fresh, plant-based skewers coated in a spice mix & paired with flavourful dipping sauces for the perfect street food snack for sharing!

    Lok-Lok, means ‘to dip‘ in Hokkien, is a classic street steamboat with a wide range of skewers – most commonly different types of meat and veggies. It’s a popular street food in Malaysia in cities like Johor Bahru, Malacca, Kuching and Penang.

    While these skewered snacks are traditionally deep fried, you can bake or airfry them at home. I find that they are the least messy methods of preparing Lok-Lok, even more so than pan frying (though this is a faster process!)

    Best Ingredients for Vegan Lok-Lok

    • mushrooms – I love using oyster, king oyster, shitake, shimeji, enoki mushrooms
    • fresh vegetables – broccoli, cabbage, eggplant, long green beans
    • protein – tofu, tempeh, plant based meat like vegan spam, chicken, mutton etc.
    • dumplings, tteokbokki and rice cakes – use frozen and thawed ones for faster cooking process
    • spice mix – sichuan pepper, five spice, chili powder, cumin and olive oil
    • dipping sauces
      • spicy chili sauce – red chilies, green chilies, shallot, garlic, coconut sugar or gula melaka syrup, salt and rice wine vinegar
      • creamy peanut sauce – smooth unsweetened peanut butter, light soy sauce, sesame oil, rice wine vinegar, agave or coconut sugar
      • thai sweet chili sauce – I like to use a simple bottled one

    Gluten free substitutions: Use gluten free soy sauce. Use wheat-free meat substitutes, if using.

    Allium free substitutions: Substitute shallot and garlic for a pinch of asafoetida (hing) in the spicy chili sauce. Use allium free thai sweet chili sauce.

    Print Recipe

    Vegan Lok Lok

    This delicious vegan lok lok is made with fresh, plant-based skewers coated in a spice mix & paired with flavourful dipping sauces for the perfect street food snack for sharing!
    Prep Time10 minutes
    Cook Time20 minutes
    Total Time30 minutes
    Course: Main Course, Side Dish
    Cuisine: Malaysian
    Keyword: skewers
    Servings: 4

    Ingredients

    • 4 sticks oyster mushrooms 3 pieces / stick
    • 4 sticks king oyster mushrooms 3 pieces / stick
    • 4 sticks shitake mushrooms 3 pieces / stick
    • 4 sticks extra firm tofu 3 pieces / stick
    • 4 sticks broccoli 3 pieces / stick
    • 4 sticks long green beans 6 pieces / stick
    • 4 sticks eggplant wedges 3 pieces / stick
    • 4 sticks plant based luncheon meat 3 pieces / stick

    Spice Mix

    • 2 tsp sichuan pepper
    • 1 tbsp five spice
    • 2 tbsp chili powder
    • 2 tsp ground cumin
    • 1/4 cup olive oil

    Spicy Chili Dipping Sauce

    • 1 large red chili
    • 1 large green chili
    • 1 shallot
    • 2 cloves garlic
    • 1 tsp coconut sugar
    • 1/2 tsp salt
    • 2 tbsp rice wine vinegar
    • 2 tbsp olive oil

    Creamy Peanut Sauce

    • 2 tbsp smooth unsweetened peanut butter
    • 1 tbsp light soy sauce
    • 1 tsp sesame oil
    • 1 tsp rice wine vinegar
    • 1 tsp agave or coconut sugar
    • 1/4 cup water

    Thai Sweet Chili Sauce

    • 2-3 tbsp thai sweet chili sauce

    Instructions

    • Preheat oven to 200C. Soak bamboo skewers in water for 5 minutes – this is to prevent burning of the sticks when cooking. Slice vegetables into bite sized pieces.
    • Combine the spices for the spice mix.
    • Thread tofu, vegetables, and mock meat onto bamboo skewers. Alternatively you can omit the usage of skewers and bake them all in one pan.
    • Brush the spiced oil on the skewers and bake them for about 20 minutes at 200C.
    • While that's baking, prepare your sauces: for the spicy chili sauce, blend chilies, shallot, garlic and coconut sugar until smooth.
    • Fry the paste off in olive oil and cook until oil separates – add salt, rice wine vinegar and mix well.
    • Mix ingredients for peanut sauce in a small bowl and stir until smooth.
    • Arrange skewers on a plate with sauces on the side. Dip, eat, and enjoy your own homemade lok-lok!
  • Maggi Goreng

    Maggi Goreng

    This famous hawker-style dish is made with noodles stir fried with tofu, vegetables, and fresh aromatics. Perfect for a quick and easy meal.

    If cooking seems complicated to you, you are at the right place – I’m here to show you that vegan cooking is more EASY than you think! This popular street food stirfry noodle dish – also known as Maggi Goreng – is one of my favourite ways to clear out leftover vegetables, protein and use instant ramen noodles.

    “Maggi” obviously means noodles but can also be named “mee” to refer to yellow noodles. “Goreng” means “fried,” so it directly translates to “fried noodles”.

    Here are some easy pointers to make this delicious and easy spicy fried noodles:

    • Use maggi noodles or instant leftover ramen for the perfect noodle stirfry that’s also healthier as we’ll be ditching the seasoning that comes with it. You can also use fresh noodles.
    • Some of my favourite vegetables to add to fried rice are kailan, bok choy, kale, carrot, corn and long beans. Depends on what I have in my fridge but this recipe only includes tofu and bok choy.
    • To make this recipe gluten free, substitute the soy sauces with a gluten free version like tamari or coconut aminos. There are also gluten free soy sauces available (look for ones without wheat in them).

    Ingredients You Need

    • noodles – ramen noodles are perfect but you can use any type of noodles.
    • aromatics – shallots, garlic, red chilies (use the small ones for more spice – I used the large one) and scallions
    • kecap manis – this sweet soy sauce is a signature component of maggi goreng. It adds a rich sweetness to the dish. However, the version I used is not gluten free – you can substitute this with soy sauce and a pinch of agave.
    • sauces – soy sauces, vegan oyster sauce, ketchup, vegan sambal, toasted sesame oil
    • spices – curry powder
    • protein – You can use fried tofu or tempeh.
    • vegetables – common vegetables include carrots, peas, green onions, and cabbage. Here, I used kailan or bok choy.
    • garnish – fried shallots, lime and red chilies.

    Gluten free substitutions: 1 tsp kecap manis = 1 tsp gluten free soy sauce + 1/2 tsp agave. You can also use tamari or coconut aminos. Use gluten free soy sauce in place of dark soy sauce as well. If using vegan shrimp paste, ensure it’s gluten free. In place of that, you can use sambal paste too.

    Allium free substitutions: Omit garlic, shallots/red onion, and scallions. Instead use a pinch of asafoetida in the sauce. Substitute green part of scallions for coriander for garnish. Omit fried shallots. Ensure sambal paste is allium free.

    Print Recipe

    Maggi Goreng

    This famous hawker-style dish is made with noodles stir fried with tofu, vegetables, and fresh aromatics. Perfect for a quick and easy meal.
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Main Course
    Cuisine: Indonesian, Malaysian, Singaporean
    Keyword: hawker, noodles
    Servings: 2

    Ingredients

    Maggi Goreng

    • 2 large noodle cakes or 3 small ones
    • 2 servings bok choy or other asian greens
    • 200 g extra firm tofu
    • 1 shallot
    • 3 cloves garlic minced
    • 2 tsp curry powder
    • 3 green onions green and white parts
    • 2 tbsp olive oil

    Sauce

    • 1 tbsp kecap manis
    • 1 tbsp light soy sauce
    • 1/2 tbsp dark soy sauce
    • 1 tbsp vegan oyster sauce
    • 2 tbsp tomato ketchup
    • 1 tsp sambal more if you want it more spicy!
    • 1 tbsp toasted sesame oil

    Garnish

    • fried shallots
    • red chilies

    Instructions

    • Boil instant ramen noodles for 1-2 minutes (slightly undercooked), then drain and rinse with cold water to prevent sticking.
    • Mince garlic and chop shallots, spring onions and bokchoy. Pan fry tofu until brown.
    • Mix together all sauces – kecap manis, light soy sauce, dark soy sauce, vegan oyster sauce, ketchup, sambal & toasted sesame oil in a small bowl.
    • Heat oil in a wok over medium-high heat. Sauté shallots, white part of scallions until fragrant. Then, add minced garlic, curry powder and saute for a minute.
    • Add back in tofu, noodles, sauce and mix well. Lastly, add bok choy and toss until cooked.
    • Top with more green onions, fried shallots, and a squeeze of lime. Enjoy!
  • Spicy Gochujang Enoki Mushrooms

    Spicy Gochujang Enoki Mushrooms

    Try these spicy enoki mushrooms – tender, umami-packed and coated in flavourful gochujang sauce. Pair these with rice for the perfect quick meal!

    These spicy enoki mushrooms are a flavourful, umami-packed dish that’s quick and easy to make. Their delicate, stringy mushrooms make it easy to absorb the sauces and the texture makes it chewy and delicious. You can pair them with rice or on top of noodle bowls for the perfect balanced meal.

    I also love how they look like noodles so they’re easy to slurp and eat by themselves too. If you can’t get enoki mushrooms, you can also use shredded oyster mushrooms, shimeji mushrooms or a mix of many different type of mushrooms for the most umami dish.

    To add some protein, you can also add in some fried extra firm tofu. Adds to the texture and flavours too! You can also add tempeh or vegetables like zucchini, potato, eggplant and sweet potato.

    Ingredients You Need

    • enoki mushrooms – but you can also use other types of mushrooms.
    • aromatics – white part of scallions, minced garlic
    • spicy sauce – gochugaru, gochujang, agave syrup, light soy sauce, rice vinegar, water, toasted sesame oil
    • garnish – green part of scallions, red chilies, toasted sesame seeds

    Gluten free substitutions: Instead of gochujang, use sambal or chili paste. Use gluten free soy sauce / tamari or coconut aminos.

    Allium free substitutions: Use allium free chili paste or sambal. Omit garlic and scallions. Instead, add a pinch of hing to the sauce.

    Print Recipe

    Spicy Gochujang Enoki Mushrooms

    Try these spicy enoki mushrooms – tender, umami-packed and coated in flavourful gochujang sauce. Pair these with rice for the perfect quick meal!
    Prep Time3 minutes
    Cook Time7 minutes
    Total Time10 minutes
    Course: Main Course, Side Dish
    Cuisine: Fusion, Korean
    Keyword: enoki mushrooms, gochujang, mushroom recipes, spicy
    Servings: 2

    Ingredients

    • 1 pack enoki mushrooms
    • 2 scallions white part
    • 3 cloves garlic
    • 1 tbsp gochujang
    • 1 tbsp gochugaru
    • 1/2 tbsp agave syrup
    • 1/2 tbsp light soy sauce
    • 1/2 tbsp rice vinegar
    • 1/3 cup water
    • 1-2 tbsp toasted sesame oil

    Garnish

    • 2 scallions green part
    • toasted sesame seeds
    • 1 red chili

    Instructions

    • Trim the root ends and separate the mushrooms. Rinse lightly and pat dry.
    • Chop garlic and scallions.
    • In a small bowl, mix gochujang, gochugaru, light soy sauce, rice wine vinegar, agave syrup and toasted sesame oil.
    • Heat oil in a pan over medium heat. Saute garlic and scallions for 1-2 minutes.
    • Pour gochujang sauce, water, mix and let it sizzle. Place enoki mushrooms neatly on the pan. Close the lid and cook enoki mushrooms for 5 minutes.
    • As they're cooking, spoon the sauce over the mushrooms. Add more water if sauce becomes too thick. Stir-fry for another 2-3 minutes until coated and slightly caramelized.
    • Sprinkle with green onions, toasted sesame seeds and red chilies. Serve hot with rice, noodles, or in lettuce wraps. Enjoy!