Brown Girl Vegan

Author: ramyaramesh3007

  • Crispy Tofu Katsu with Tonkatsu Sauce

    Crispy Tofu Katsu with Tonkatsu Sauce

    This crispy and juicy tofu katsu is the perfect ‘chicken’ substitute, drenched in tonkatsu sauce and paired with crunchy shredded cabbage!

    This recipe is a plant based twist on Japanese katsu – meat coated in a breading and fried to golden brown perfection and served with either Japanese curry or tonkatsu sauce. Today, we’ll be using tofu as the main protein to get the juiciest vegan katsu ever! And all in just 20 minutes.

    Choosing the Right Tofu

    Always, always use extra-firm tofu to hold its shape and avoid sogginess. You can press the tofu to remove excess moisture for a firmer texture. This has to be done especially if you freeze and thaw your tofu to drain any excess water compared to regular tofu out of the packet.

    How to use frozen tofu: Freeze your tofu overnight and thaw in the microwave on high for about 2-3 minutes. Press all moisture out with paper towels or by putting something heavy on the tofu. Then you can use it as per normal!

    The Crispy Breading Process

    We need 2 mixes – one dry mix and wet mix.

    Dry mix: Panko breadcrumbs. You can use ground corn flakes for a gluten free substitute.

    Wet mix: Flour, sparkling water and spices. For the crispiest batter for frying.

    Vegan Tonkatsu Sauce

    This is one of the easiest drizzling sauces you can make: just combine a few ingredients like ketchup, vegan worcestershire sauce, sweetener and keep it for up to a week in the fridge.

    If you have more time, you can also try my Vegan Japanese Curry recipe. You can serve it with white rice or noodles, such as udon.

    Ingredients You Need

    • extra firm tofu – I use the brand Fortune. You can choose to freeze and thaw the tofu or use it as is. Alternatively, you can also use tempeh or vegetables like eggplant or sweet potato.
    • condiments – salt, black pepper, onion and garlic powder / hing (optional)
    • wet mix – all-purpose flour and sparkling water
    • dry coating – panko breadcrumbs or ground cornflakes
    • tonkatsu sauce – ketchup, vegan oyster sauce, vegan worchestershire sauce, sake, agave and pinch of hing
    • garnish – scallions, toasted white + black sesame seeds, shredded cabbage

    Gluten free substitutions:

    • Use ground corn flakes instead of panko breadcrumbs. Use gluten free flour instead or all-purpose flour.
    • Ensure vegan oyster sauce is gluten free – if not substitute with gluten free soy sauce / tamari / coconut aminos.
    • Use gluten free asafoetida (hing). If not substitute with 1 tsp garlic powder.

    Allium free substitutions:

    • Omit garlic and onion powder when breading and in tonkatsu sauce. Instead, use a pinch of asafoetida (hing).
    • Omit scallions for garnish.
    Print Recipe

    Crispy Tofu Katsu with Tonkatsu Sauce

    This crispy and juicy tofu katsu is the perfect 'chicken' substitute, drenched in tonkatsu sauce and paired with crunchy shredded cabbage!
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Main Course
    Cuisine: Japanese
    Keyword: katsu, tofu, tofu recipes
    Servings: 4

    Ingredients

    Tofu Katsu

    • 450 g extra firm tofu 2 blocks
    • 1/3 cup all-purpose flour
    • 1/3 cup sparkling water
    • 1/2 tsp salt
    • 1/4 tsp black pepper
    • 1 tsp onion and garlic powder each (optional)
    • 1/2 cup panko breadcrumbs add more if required
    • neutral oil for frying

    Vegan Tonkatsu Sauce

    • 3 tbsp ketchup
    • 2 tbsp vegan oyster sauce
    • 1/4 cup vegan worcestershire sauce
    • 1/4 cup sake
    • 2 tbsp agave
    • pinch asafoetida (hing)

    Serving

    • 4 servings rice or noodles
    • scallions
    • toasted white and black sesame seeds
    • shredded cabbage

    Instructions

    • Freeze tofu overnight and thaw in microwave for 2-3 minutes. Wrap the tofu block in a clean kitchen towel and place a heavy object (like a pan) on top. Let it sit for 2-3 minutes remove excess moisture. Alternatively, you can use the tofu block as is and remove excess moisture.
    • In one shallow bowl, add flour, sparking water, salt, black pepper and seasonings. Mix well.
    • Add panko breadcrumbs into another bowl.
    • Slice the tofu into half so it looks like 2 rectangular or square-ish slabs. Dip them into the plant milk mixture, ensuring all sides are covered.
    • Press into panko breadcrumbs, coating thoroughly on both sides.
    • Heat oil in a pan over medium heat. Fry the tofu pieces for a few minutes on both sides until golden brown and crispy.
    • Remove and place on a wire rack or paper towel to drain excess oil. Once slightly cooled, slice into pieces.
    • For the vegan tonkatsu sauce, combine all ingredients together and whisk until fully mixed.
    • Serve tofu katsu over a bed of white rice with a generous drizzle of tonkatsu sauce. Pair with shredded cabbage and top with scallions & toasted sesame seeds. Enjoy!
  • Viral Turkish Pasta (Anna Paul Recipe)

    Viral Turkish Pasta (Anna Paul Recipe)

    This quick 20-minute viral turkish pasta is drenched in a garlic-yogurt sauce, seasoned minced ‘meat’, cherry tomatoes and chopped cilantro.

    This vegan version of the viral turkish pasta by Anna Paul is a quick and delicious recipe for anyone! The key to the mute but flavourful pasta is the layering: pasta, garlicky yogurt sauce, seasoned ‘beef’ and the game changing paprika butter. This is a modern adaptation of the traditional Turkish dish known as “manti”. Instead of dumplings, you can use any pasta of your choice.

    This meal is also balanced – you have pasta for carbs, textured vegetable protein for protein, yogurt for extra protein & probiotics, cherry tomatoes & cilantro to pack in some fresh vegetables.

    Ingredients You Need

    • pasta shape of choice – I would recommend Conchiglie (what I used), fusilli, farfalle and penne.
    • protein – textured vegetable protein for a wholefoods option! Alternatively, you can also use any plant based ‘beef’ substitute, minced mushrooms or crumbled tofu.
    • aromatics – white onion, minced garlic
    • spices – smoked paprika, onion powder or asafoetida (hing), tomato paste
    • oil – lots of extra virgin olive oil
    • yogurt sauce – plant based soy or cashew yogurt
    • garnish – fresh cherry tomatoes, cilantro or parsley

    Gluten free substitutions: Use gluten free pasta like brown rice or corn pasta. Ensure the hing you use is wheat flour free (pure hing usually is).

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

    Print Recipe

    Viral Turkish Pasta (Anna Paul Recipe)

    This quick 20-minute viral turkish pasta is drenched in a garlic-yogurt sauce, seasoned minced 'meat', cherry tomatoes and chopped cilantro.
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Main Course
    Cuisine: Fusion, Turkish
    Keyword: high protein, pasta, pasta recipes, turkish
    Servings: 4

    Ingredients

    Pasta Dish

    • 1 cup dry shell pasta
    • 1 cup dried textured vegetable protein (TVP)
    • 1/2 white onion
    • 2 tbsp onion powder
    • 2 tsp smoked or sweet paprika
    • 2 tbsp tomato paste
    • 1/2 tsp salt
    • 1/2 tsp black pepper

    Garlic Yogurt Sauce

    • 1 cup plant based yogurt
    • 1 tsp minced garlic about 1 clove
    • 1/2 tsp salt

    Paprika Butter

    • 1 tsp smoked or sweet paprika
    • 2 tbsp olive oil or vegan butter

    Garnish

    • 1/2 cup cherry tomatoes
    • chopped cilantro or parsley

    Instructions

    • Soak textured vegetable protein in hot water for 10 minutes.
    • Boil the pasta until al dente according to package instructions, then drain. Save the excess pasta water.
    • Dice white onion and mince garlic.
    • Combine plant based yogurt with minced garlic, and salt in a bowl and whisk until well-combined.
    • Add olive oil to a small pan on low flame. Add paprika and mix for a few seconds.
    • In a skillet or pan, saute the onions until translucent. Add textured vegetable protein, tomato paste, onion powder, paprika, salt and black pepper.
    • Add a splash of pasta water and saute for 1-2 minutes.
    • Layer the cooked pasta on a serving plate, top with the garlic yogurt sauce, followed by the spiced 'meat'. Drizzle with the paprika-infused butter and garnish with cherry tomatoes and parsley.

  • Crispy Snowflake Dumplings

    Crispy Snowflake Dumplings

    These crispy skirt vegan dumplings are panfried to perfection and can be made in just 10 minutes. Paired with 2 delicious dipping sauces for the ultimate bite!

    Dumplings + crispy base = perfection! There are many creative ways to eat dumplings but one of my favourite methods is to make these crispy snowflake dumplings – as the name suggest, the dumplings are panfried to perfection with a crispy skirt base that resembles a ‘snowflake’ with an intricate pattern.

    While you can definitely make these with fresh dumplings, this recipe is easy enough to make if you’re want a quick meal – use frozen vegan dumplings (any shape with a flat base works). There are many vegan brands out there but my personal favourite and most accessible to me are the ones from Bibigo.

    If you’d like to make your dumplings from scratch, you can try making the fillings from my Vegan Tofu Dumplings (Nepali Tofu Momos) or Spicy Chili Oil Wontons with Pork & Vegetables.

    Ingredients You Need

    • frozen dumplings – you can use your favourite vegan dumplings of your choice.
    • corn starch & water – to make the crispy skirt for your dumplings.
    • chili oil dipping sauce
      • gochugaru (korean chili flakes)
      • toasted sesame seeds
      • spring onions
      • toasted sesame oil
      • light soy sauces
      • rice wine vinegar
    • coriander dipping sauce
      • light soy sauce
      • rice wine vinegar
      • spring onions
      • chopped fresh cilantro
      • green chili
      • minced fresh ginger
    • garnish
      • spring onions (cilantro for allium free)

    Gluten free substitutions: Unfortunately, there are no gluten free options for this recipe unless you use gluten free and vegan dumplings.

    Allium free substitutions: Use allium free dumplings. Omit spring onions from dipping sauces.

    Print Recipe

    Crispy Snowflake Dumplings

    These crispy skirt vegan dumplings are panfried to perfection and can be made in just 10 minutes. Paired with 2 delicious dipping sauces for the ultimate bite!
    Cook Time10 minutes
    Total Time10 minutes
    Course: Appetizer, Main Course, Side Dish
    Cuisine: Chinese
    Keyword: chili oil, dipping sauce, dumplings
    Servings: 4

    Ingredients

    Crispy Dumplings

    • 8-10 frozen dumplings
    • 1/3 cup water
    • 2 tsp corn starch
    • 1/4 tsp salt
    • olive oil for panfrying

    Chili Oil Dipping Sauce

    • 2 tsp chili flakes
    • 1 tsp toasted sesame seeds
    • 1/2 tsp five spice
    • 2 tsp spring onions
    • 1.5 tbsp sesame oil
    • 1.5 tbsp light soy sauce
    • 1 tbsp rice wine vinegar
    • pinch hing

    Coriander Dipping Sauce

    • 1/2 tsp freshly minced ginger
    • 2 tbsp light soy sauce
    • 1 tbsp rice wine vinegar
    • 1 tbsp chopped coriander
    • 1 tbsp spring onions
    • 1 small green chili

    Instructions

    • In a small bowl, whisk together cornstarch, water, and salt until smooth.
    • Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat.
    • Arrange the dumplings in the skillet, flat side down, ensuring they do not touch. Fry for 4-5 minutes until the bottoms are golden brown.
    • Pour the batter into the skillet around the dumplings, ensuring it spreads evenly but doesn’t cover the tops of the dumplings.
    • Cover the skillet with a lid and reduce heat to medium-low. Cook for 5 minutes, allowing the batter to set and crisp up while the dumplings cook through.
    • Once the skirt is golden and crispy, remove the lid and cook for an additional 1-2 minutes to let the steam escape and the bottom crisp further (if it hasn't already).
    • While the dumplings are cooking, you can make the dipping sauces – for the chili oil dipping sauce, add chili flakes, five spice, toasted sesame seeds. Pour over hot sesame oil and let it sizzle. Then add light soy sauce, rice wine vinegar and mix well.
    • For the coriander dipping sauce, mix all ingredients together and give them a good whisk.
    • Cover the pan with a plate and flip them over gently. Break apart the skirt or serve them as is with the dipping sauces and garnish with spring onions. Enjoy!
  • Vegan Oyakudon

    Vegan Oyakudon

    This vegan ‘chicken’ and ‘egg’ Japanese rice bowl is a comfort classic that can be prepared in just 20 minutes – easy, vegan and gluten free!

    Oyakudon is a classic Japanese comfort food – “Oya” means “parent,” and “ko” means “child,” which refers to the main ingredients of the dish: chicken (the parent) and eggs (the child). The word “don” refers to “donburi,” which is a bowl of rice topped with many types of ingeredients.

    A vegan version might seem complicated – or even impossible! But here we’re using easy and accessible ingredients to make it. For the ‘chicken’, you can use any plant-based chicken substitute or extra firm tofu. For the egg, we’ll be making a vegan egg mixture using tofu, chickpea flour and seasonings.

    Ingredients You Need

    • aromatics – white onion
    • protein – vegan chicken strips or use extra firm tofu
    • seasonings / sauces – sake, mushroom or dashi powder, light soy sauce, mirin, agave, water
    • vegan egg
      • extra firm tofu
      • soy or oat milk
      • nutritional yeast
      • chickpea flour
      • corn starch
      • turmeric
      • onion and garlic powder
      • black salt
    • to serve – cooked japanese rice and spring onions

    Gluten free substitutions – this recipe is gluten free. However, do double check the ingredient list of nutritional yeast as well as use gluten free oat milk, if using. Vegan chicken strips also have to be gluten free.

    Allium free substitutions: Use 1 cup chopped cabbage strips instead of onions. Use asafoetida instead of onion and garlic powder.

    Print Recipe

    Vegan Oyakudon

    This vegan 'chicken' and 'egg' Japanese rice bowl is a comfort classic that can be prepared in just 20 minutes – easy, vegan and gluten free!
    Prep Time5 minutes
    Cook Time15 minutes
    Total Time20 minutes
    Course: Main Course
    Cuisine: Japanese
    Keyword: donburi, rice, vegan egg
    Servings: 2

    Ingredients

    Vegan 'Egg'

    • 1 block extra firm tofu about 225g
    • 2/3 cup unsweetened soy milk
    • 1 tbsp nutritional yeast
    • 4 tbsp chickpea flour
    • 1.5 tbsp corn starch
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1/4 tsp turmeric
    • 1 tsp black salt

    Stir-Fry

    • 1/2 white onion
    • 1 pack vegan chicken strips 250g extra firm tofu
    • 1 tbsp sake
    • 1 tsp mushroom powder
    • 2 tbsp mirin
    • 1.5 tbsp light soy sauce
    • 2 tsp agave
    • 1/2 cup water

    Garnish

    • 2 servings cooked japanese white rice
    • scallions

    Instructions

    • Slice white onion and pan fry / air fry vegan chicken strips or extra firm tofu until golden.
    • Combine all the ingredients required for the vegan egg into a food processor. Blend on high under you get a smooth paste.
    • To a pan, add onions and saute for 3-4 minutes. Add vegan chicken strips, sake, mirin, light soy sauce, mushroom powder, and agave. Saute for 2 minutes.
    • Then add vegan egg mixture and spread evenly on top of the 'chicken' strips. Slowly add water around the pan.
    • Close the lid and cook for 5-8 minutes. Gently chop up the egg with a pan and scramble all ingredients together.
    • Serve on top of rice and garnish with scallions. Enjoy!

  • Cauliflower Steak with Roasted Red Pepper Hummus

    Cauliflower Steak with Roasted Red Pepper Hummus

    This delicious cauliflower steak is perfectly baked to a golden crisp & served with creamy roasted red pepper hummus for a balanced dish!

    Roasting and blending vegetables are one of my favourite ways to consume veggies so this cauliflower steak with roasted red pepper hummus is an easy and flavour packed meal you can whip up in under 30 minutes.

    The cauliflower can be cut into thick slices (similar to “steaks”) and roasted to create a hearty and spiced vegetable with a crunchy texture. It’s also one of the most versatile vegetables as it soaks up all the flavour from spices and herbs. Roasted cauliflower has an amazing smoky flavour and brings out the natural sweetness of the vegetable.

    Instead of cauliflower, you could also use other vegetables like broccoli or portobello mushrooms. Alternatively, if you would like to up your protein, you can use tofu or tempeh instead.

    To add some protein and flavour to the cauliflower, we’ll also make a roasted red pepper hummus! It’s made by blending canned chickpeas with tahini, pan roasted red bell pepper, spices and olive oil. You can also add other ingredients like roasted tomatoes or sun dried tomatoes to elevate the flavours.

    You can prepare these ahead and store for a few days as a meal prep option. You can also turn them into a sandwich filling or add them to grain bowls.

    Leftover cauliflower ideas:

    • add them to your sandwich or salad bowl
    • bake them again to crisp up and have them as a snack

    How to use up leftover hummus:

    • use as a salad dressing or a dip
    • transform into a high protein pasta sauce

    Ingredients You Need

    • whole head of cauliflower – you can substitute this with broccoli
    • oil of choice – olive oil as we’ll use them generously
    • dry spices – smoked paprika, cumin, coriander, asafoetida (hing), salt, black pepper
    • chickpeas – you can use fresh or canned
    • red bell pepper – you can also use green bell pepper for a green hummus
    • tahini – get smooth tahini for an ultra creamy hummis
    • acidity – lemon juice
    • ice cubes – to give a super smooth hummus
    • garnish – chopped parsley and pomegranate

    This recipe is 100% gluten free and allium free – just check if the asafoetida you use is gluten free!

    Print Recipe

    Cauliflower Steak with Roasted Red Pepper Hummus

    This delicious cauliflower steak is perfectly baked to a golden crisp & served with creamy roasted red pepper hummus for a balanced dish!
    Prep Time5 minutes
    Cook Time25 minutes
    Total Time30 minutes
    Course: Appetizer, Main Course, Side Dish
    Cuisine: Fusion
    Keyword: cauliflower, hummus, roasted red pepper
    Servings: 4

    Ingredients

    Cauliflower Steak

    • 1 head cauliflower about 4 steaks
    • 2 tsp smoked paprika
    • 2 tsp cumin
    • 1 tsp coriander
    • pinch hing
    • 3 tbsp olive oil
    • 1/2 tsp salt
    • 1/4 tsp black pepper

    Roasted Red Pepper Hummus

    • 1 red bell pepper
    • 1 can chickpeas
    • 1/4 cup tahini
    • 4 sundried tomatoes
    • 1 tsp smoked paprika
    • 1 tsp cumin
    • lemon juice
    • 3 tbsp olive oil
    • salt
    • black pepper
    • 3-4 ice cubes
    • 2 tbsp chickpea water to blend

    Garnish

    • chopped parsley
    • pomegranate pearls

    Instructions

    • Preheat oven to to 400°F (200°C).
    • Remove the outer leaves of the cauliflower. Cut the cauliflower into 1 to 1.5-inch thick "steaks" by slicing through the center of the head. You should get about 3-4 steaks, with some florets left behind.
    • Combine spices and olive oil. Place the cauliflower steaks on a baking sheet.
    • Brush one side of the cauli steak with the spice rub. Bake for 25 minutes, flipping them halfway to brush the spice rub on the other side.
    • Roast red bell peppers on a pan. In a food processor, combine chickpeas, roasted red pepper, tahini, spices, lemon juice, olive oil, salt, pepper and ice cubes. Blend until smooth.
    • If the hummus is too thick, add a little chickpea water, 1 tablespoon at a time, until you reach the desired creamy consistency.
    • Spoon a generous amount of the roasted red pepper hummus on a plate and spread it. Place the roasted cauliflower steak on top.
    • Garnish with fresh parsley and pomegranate pearls. Enjoy!

  • Easy Bibimbap with Bulgogi

    Easy Bibimbap with Bulgogi

    This Korean rice and vegetable dish is packed with crunchy vegetables, spicy bulgogi oyster mushrooms cooked in sweet, spicy gochujang kimchi 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, bulgogi 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.

    Ingredients You Need

    • pearl oyster mushrooms – you can be versatile with this but I got fresh, locally harvested pearl oyster mushrooms from Mushroom Buddies.
    • bulgogi marinade – soy sauce, coconut sugar, garlic and ginger, gochujang, sesame oil, vegan kimchi
    • aromatics – scallions (both white and green parts)
    • vegetables – spinach, carrots, cucumber

    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.

    Gluten free substitutions:

    • Use gluten free soy sauce, tamari or coconut aminos.
    • Omit gochujang – use gluten free and vegan kimchi instead.

    Allium free substitutions (no onion, no garlic):

    • Omit gochujang and use vegan & allium free kimchi instead. You can also choose not to add both.
    • Omit garlic and add a pinch of hing.
    • Instead of stalks of scallions, use thinly sliced fennel or celery.
    Print Recipe

    Easy Bibimbap with Bulgogi

    This Korean rice and vegetable dish is packed with crunchy vegetables, spicy bulgogi oyster mushrooms cooked in sweet, spicy gochujang kimchi sauce. It’s insanely easy to make!
    Prep Time10 minutes
    Cook Time15 minutes
    Total Time25 minutes
    Course: Main Course
    Cuisine: Korean
    Keyword: bibimbap, bulgogi
    Servings: 2

    Ingredients

    Mushroom Bulgogi

    • 150 g pearl oyster mushrooms sub with any other mushrooms
    • 1 tsp minced garlic
    • 1 tsp minced ginger
    • 1 tsp gochujang
    • 1.5 tbsp light soy sauce
    • 1 tbsp coconut sugar sub with agave or maple syrup
    • 2 tsp gochugaru
    • 1 tbsp toasted sesame oil
    • 1/2 cup vegan kimchi

    Sesame Spinach

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

    Bibimbap

    • julienned carrots
    • julienned cucumber
    • chopped spring onions
    • toasted sesame seeds
    • 2 servings white or mixed grain rice cooked

    Instructions

    • Shred oyster mushrooms or slice them very thinly.
    • To a bowl, add all the ingredients for your marinade: coconut sugar, soy sauce, garlic, ginger, gochujang, kimchi, sesame oil, gochugaru and white part of scallions (you can trim them).
    • Transfer to a claypot or a pot and cook for 5-8 minutes until the mushrooms are fully cooked and the dish is sizzling. Take it out.
    • 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: mushroom bulgogi, sliced cucumbers, carrots, and spinach.
    • Give the ingredients a good mix and top with more sesame seeds. Enjoy!

  • Vegan Mentaiko Udon

    Vegan Mentaiko Udon

    This creamy, umami udon with vegan ‘mentaiko’ and pan roasted shimeji mushrooms is satisfying, packed with flavour and can be made in under 30 minutes!

    Mentaiko is made with spicy cod roe, a Japanese-Italian fusion dish was then born when this seafood was combined with noodles. While usually made with spaghetti, today we’ll be combining this delicious mentaiko sauce with udon – except that it’ll be completely seafood free, dairy free and vegan! You read that right.

    Mentaiko is not an easy ingredient to recreate and make it plant-based but Lisa inspired me to use amaranth as a substitute. It’s very fascinating how it looks EXACTLY like mentaiko when cooked in an umami broth. You can keep and use it in other recipes as well or add it to your rice for an extra boost of nutrients.

    Though these require a tad bit more work to prepare, with the mentaiko prepared this recipe comes together in just 20 minutes. It’s one of my go-to recipes when I don’t have time. Not only that, it’s very pantry friendly especially if you have some staples like vegan cream (soy cream, coconut cream, cashew cream) and vegan mayo (I used kewpie’s vegan mayo).

    To recreate the umami, I like to top the udon with some pan fried shimeji mushrooms – not only do that have more umami-ness than regular button mushrooms, they pair so well with the udon for the perfect bite due to their long shape. Alternatively, you can use crab seafood mushrooms that are even longer and have more umami than shimeji mushrooms. So it goes like this…

    UMAMI METER (Highest -> Lowest):
    Crab mushrooms (also known as seafood mushrooms) > Shimeji Mushrooms > Shitake Mushrooms > King Oyster Mushrooms > Oyster Mushrooms > White & Brown Button Mushrooms

    Ingredients You Need:

    • amaranth – this is a type of grain you can find online or in healthfood stores. If you can’t access it, you can skip it as it only serves to look like mentaiko without much of the actual mentaiko flavour. Instead you can just boil a simple broth to add to the sauce that’ll give you the same umami deliciousness!
    • ume plum – for the distinct tartness
    • udon noodles – you can also use spaghetti or any type of pasta!
    • vegan cream – I used soy cream, but you can use coconut cream or cashew cream
    • vegan butter – you can substitute this with olive oil
    • vegan mayo
    • seasonings – sake, soy sauce, mushroom seasoning, nutritional yeast, hot bean paste
    • mushrooms – shimeji mushrooms
    • garnish – toasted sesame seeds, scallions, ginger

    Gluten free substitutions: Use gluten free pasta or rice noodles. Ensure vegan mayo and mushroom seasoning are gluten free.

    Allium free substitutions: Omit scallions.

    Print Recipe

    Vegan Mentaiko Udon

    This creamy, umami udon with vegan 'mentaiko' and pan roasted shimeji mushrooms is satisfying, packed with flavour and can be made in under 30 minutes!
    Prep Time15 minutes
    Cook Time15 minutes
    Total Time30 minutes
    Course: Main Course
    Cuisine: Japanese
    Keyword: mentaiko, seafood, udon
    Servings: 2

    Ingredients

    Creamy Udon

    • 2 packs frozen or fresh udon
    • 2 tbsp vegan mentaiko
    • 2 tbsp vegan cream
    • 1 tbsp vegan butter
    • 1 tbsp vegan mayo
    • 1 tbsp nutritional yeast
    • 1 tbsp sake
    • 1 tbsp light soy sauce
    • 1 tsp mushroom seasoning
    • 1/4 cup broth
    • 1 tsp hot bean paste
    • 1 cup shimeji mushrooms

    Vegan Mentaiko

    • 1/2 cup amaranth
    • 1.5 cups water
    • 1 tsp soy sauce
    • 1 tsp sake
    • 1 slice kelp
    • 3 medium ume plums chopped

    Garnish

    • toasted sesame seeds
    • green part of scallions
    • marinated ginger

    Instructions

    • Boil amaranth with all the ingredients for about 20 minutes. Take out the kelp and drain the broth from the cooked amaranth. Set aside.
    • Bring a pot of water to a boil. Add the udon noodles and cook according to the package instructions. Or soak them until they separate. Drain and rinse with cold water to stop the cooking process.
    • Heat a little oil in a pan over medium heat and sauté the mushrooms until they are golden, about 3-4 minutes. Season with 1/2 tbsp soy sauce.
    • Remove the mushrooms. Add vegan butter, cream, mayo, nutritional yeast, soy sauce, sake, hot bean paste and mushroom seasoning. Mix well.
    • Add the amaranth (vegan mentaiko) broth. Season with salt if required. Mix well then add in the vegan mentaiko. Simmer for a minute.
    • Add in cooked udon noodles and mix well. Serve on a plate and spoon over the mentaiko sauce. Garnish with panroasted mushrooms, toasted sesame seeds, scallions and ginger. Enjoy!

  • Easy Claypot Rice

    Easy Claypot Rice

    This easy claypot rice is packed with tofu, mushrooms and an ultra flavourful umami sauce all prepared in one pot and in under 30 minutes!

    Claypot dishes are a huge crowd favourite in Singapore and you can find them in almost every hawker centre (food centres). The best part about them is that you can cook all ingredients in a claypot, which helps retain heat and moisture, infusing the ingredients with the braising sauce. Braising helps develop deeper-than-usual flavours, making it the perfect method to cook literally anything in them!

    In this recipe, I’ll be using shitake mushrooms and extra firm tofu but you can actually use ANY type of mushrooms or protein. For the extra firm tofu, you don’t even need to bake or pan fry them as the texture once cooked in the claypot is firm and delicious! In this recipe, I’ve used long grain basmati rice but you can also use jasmine rice for the perfect texture.

    Ingredients You Need

    • mushrooms – you can use any type of mushrooms. Here, I used shitake mushrooms.
    • protein – tofu puffs, extra firm tofu work well! Tempeh or soy-free tofu would also work really well.
    • vegetables – you can add on vegetables, like carrots and peas (you can use frozen veg here too!) You can also top it with leafy greens like bok choy
    • aromatics – scallions, garlic (if using)
    • seasoning – light soy sauce, dark soy sauce, vegan oyster sauce, vegan fish sauce, asafoetida (hing) or minced garlic, sesame oil, white pepper

    Gluten free substitutions: Use gluten free soy sauce, tamari or coconut aminos instead of dark soy sauce. Substitute vegan oyster sauce with 1 tbsp mushroom powder. You can also substitute vegan fish sauce for soy sauce.

    Allium free substitutions: Use asafoetida (hing) instead of garlic. Omit scallions.

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    Easy Claypot Rice

    This easy claypot rice is packed with tofu, mushrooms and an ultra flavourful umami sauce all prepared in one pot and in under 30 minutes!
    Prep Time15 minutes
    Cook Time15 minutes
    Total Time30 minutes
    Course: Main Course
    Cuisine: Chinese, Hong Kong
    Keyword: claypot, rice
    Servings: 2

    Ingredients

    • 1 cup long grain basmati or jasmine rice
    • 1 cup water
    • 1/2 cup tofu cubed or squared
    • 1 cup shitake mushrooms sliced
    • 1 tbsp light soy sauce
    • 1/2 tbsp dark soy sauce
    • 1 tbsp vegan oyster sauce
    • 1/2 tbsp vegan fish sauce optional
    • 1 tbsp toasted sesame oil
    • 1/4 tsp agave syrup
    • pinch asafoetida (hing)
    • 1/8 tsp white pepper
    • 2 scallions white part

    Garnish

    • 2 scallions green part
    • chili oil

    Instructions

    • Rinse rice 3-4 times until the water runs clear. Add rice and water to a claypot and let it soak for 15 minutes.
    • In the meantime, chop tofu, mushrooms and scallions.
    • In a small bowl, whisk together light soy sauce, dark soy sauce, vegan oyster sauce, vegan fish sauce, sesame oil, agave, hing and white pepper.
    • Place mushrooms, tofu and scallions on the rice in the claypot. Cover with a lid and cook over medium heat for 10 minutes or until the rice is almost done.
    • Drizzle the sauce over the cooked rice in the claypot. Gently mix it into the rice.
    • Cover the claypot and cook over low heat for 5 minutes to allow the flavors to meld.
    • Garnish with green part of scallions, chili oil and serve!
  • Crispy Vegan Shrimp Toast

    Crispy Vegan Shrimp Toast

    These vegan ‘shrimp’ toasts are the perfect snack if you want something sesame, umami & addictive! Oil free and gluten free options.

    This ‘shrimp’ toast is a plant-based twist on the classic appetizer, usually made with a shrimp paste spread on bread, then fried or baked. This vegan version replicates the seafood flavour and texture using accessible ingredients like tofu and mushrooms.

    The first time I ever had these crispy ‘shrimp’ toasts were at a restaurant in London which I absolutely adored. I had to recreate it at home because when the cravings hit, they hit hard.

    It’s surprising how easy it is to make these! It’s not as messy as you’d imagine with the deep frying because in this recipe, you can bake or air fry them with minimal oil while achieving that same crunch and flavour – that’s definitely a WIN WIN.

    Ingredients You Need

    • extra firm tofu – ensure minimal water content in your tofu so it still holds the texture once blended!
    • crab mushrooms – these are white umami mushrooms that give the best flavour in dishes that require a strong ‘umami’ flavour. If you can’t find these, you can also use white shimeji mushrooms or king oyster mushrooms.
    • aromatics – shallot, garlic, spring onion
    • seasoning – roasted nori sheet or flakes, old bay seasoning, vegan fish sauce, light soy sauce
    • bread – any white or wholemeal bread works too!
    • sesame seeds – white and black sesame seeds
    • olive oil – for light frying but optional!

    Gluten free substitutions: Use gluten free bread or rice cakes. Substitute with gluten free soy sauce and gluten free and vegan fish sauce.

    Allium free substitutions: Omit garlic, shallot, and spring onions – substitute with a pinch of asafoetida (hing). Ensure hing is gluten free if you’re following a gluten free diet.

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    Crispy Vegan ‘Shrimp’ Toasts

    These vegan 'shrimp' toasts are the perfect snack if you want something sesame, umami & addictive! Oil free and gluten free options.
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Appetizer
    Cuisine: Asian, Fusion, Thai
    Keyword: shrimp, toast

    Ingredients

    • 250 g extra firm tofu 1 block
    • 100 g white crab mushrooms
    • 1 shallot
    • 1 clove garlic
    • 1 spring onion
    • small sheet roasted nori
    • 1 tsp old bay seasoning
    • 1 tbsp vegan fish sauce
    • 1 tbsp light soy sauce
    • 1 tsp lemon juice

    Toast

    • 8 slices square shaped bread
    • 1/4 cup white sesame seeds
    • 1/4 cup black sesame seeds
    • olive oil for frying
    • thai sweet chili sauce for dipping

    Instructions

    • To a blender, combine extra firm tofu, mushrooms, nori, spring onion, garlic, shallot, vegan fish sauce, soy sauce, and lemon juice. Blend until you get a smooth but thick paste.
    • Combine white and black sesame seeds on a plate and give them a good mix.
    • Slice your bread diagonally across into 4 triangles. Spread the vegan shrimp mixture evenly onto one side of each bread slice.
    • Press toast on the sesame seeds gently to get them to stick. Spray or brush some olive oil on top if using.
    • Airfry at 180℃ for 7 minutes.
    • Serve with thai sweet chili sauce. Enjoy!
  • Smashed Dumpling Tacos

    Smashed Dumpling Tacos

    These vegan smashed dumpling tacos are made with a vegan pork filling smashed on a tortilla and paired with a chili oil dipping sauce. Perfection!

    These smashed dumpling tacos are inspired by the TikTok viral ‘Big Mac Tacos’, these smashed tacos are exactly what the name spells: a fusion of smashed burgers, dumpling filling and versatile tacos. Instead of traditional burger buns, the juicy dumpling filling is smashed and served on a tortilla, topped with spring onions, chopped coriander and a chili oil dipping sauce.

    This is a easy weeknight recipe if you’re craving chinese food or a takeout, because it comes together in just 20 minutes!

    Ingredients You Need

    • vegan pork substitute – I used Meat Zero, but Omnimeat is another option. You can also use crumbled tofu or textured vegetable protein as a wholefoods option.
    • sauces – light soy sauce, shaoxing wine
    • spices and aromatics – white pepper, ginger, garlic
    • garnish – spring onions, coriander, toasted sesame seeds.
    • chili oil dipping sauce – gochugaru, five-spice, onion powder, garlic powder, toasted sesame seeds, soy sauce, shaoxing wine.

    Gluten free substitutions: You can use gluten free tortilla or rice paper. Use gluten free soy sauce, tamari or coconut aminos.

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

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    Smashed Dumpling Tacos

    These vegan smashed dumpling tacos are made with a vegan pork filling smashed on a tortilla and paired with a chili oil dipping sauce. Perfection!
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Main Course
    Cuisine: Chinese, Fusion
    Keyword: dumplings, tacos
    Servings: 4

    Ingredients

    'Pork' Filling

    • 220 g vegan pork mince sub tofu or TVP (1 cup dry TVP, soaked)
    • 2 scallions
    • 1 tsp minced ginger
    • 1 tsp minced garlic
    • 1 tbsp light soy sauce
    • 1 tbsp toasted sesame oil
    • 1 tbsp shaoxing wine
    • 1 tsp vegan fish sauce optional

    Smashed Tacos

    • 4 tortillas 8 -10 dumpling skins
    • chopped spring onions
    • chopped coriander
    • toasted sesame seeds

    Chili Oil Dipping Sauce

    • 1.5 tbsp gochugaru red chili flakes
    • 1/2 tsp 5-spice
    • 1/2 tsp garlic powder
    • 1/2 tsp onion powder
    • 1/2 tsp toasted sesame seeds
    • 2 tbsp sesame oil
    • 1 tbsp light soy sauce
    • 1 tbsp shao xing wine
    • 1 tsp sweetener
    • 2 tbsp hot water

    Instructions

    • Combine all the ingredients for the vegan 'pork' filling.
    • Divide the mixture into 4 equal portions and roll them into balls. Press each ball gently on a tortilla until fully spread across.
    • Add some olive oil to a pan and cook the side of the patty for about 3-4 minutes, until the edges are crispy and the patty is cooked through.
    • To a small heatproof bowl, add gochugaru, 5-spice, onion and garlic powder and toasted sesame seeds. Heat up sesame oil and pour hot oil over the spices.
    • Add soy sauce, shaoxing wine, sweetener and splash of water.
    • Garnish smashed dumpling tacos with chopped spring onions and coriander. Drizzle over some chili oil sauce or dip your tacos in and enjoy!