Author: ramyaramesh3007

This vegan ‘honey butter’ miso toast includes fluffy buttered bread baked to caramelised perfection and topped with vegan cream.

This viral dessert, originating from Hong Kong and Japan includes a thick slice of toasted bread, buttered and topped with various toppings like ice cream, fruits, or whipped cream. It has a caramelised and crispy exterior with a fluffy soft interior that makes the toast super addictive!

The addition of miso adds a slightly umami and salty twist to the flavours.

Ingredients You Need

• vegan white loaf – an entire loaf is needed so you can cut the loaf into thick slices of at least 3cm each.
• vegan butter – or plant based margarine works as well!
• coconut sugar – for caramelised notes
• vegan honey or maple syrup
• white miso – to add umami. You could also add a pinch of sea salt!

Gluten free substitutions: You can use gluten free white bread. Ensure vegan butter and white miso paste are gluten free.

Allium free substitutions: None!

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Vegan Honey Butter Miso Toast

This vegan 'honey butter' miso toast includes fluffy buttered bread baked to caramelised perfection and topped with vegan cream.

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Course: Dessert

Cuisine: Fusion

Keyword: dessert, toast

Servings: 4

Ingredients

• 1 vegan white loaf
• 2 tbsp vegan butter
• 1/4 cup coconut sugar
• 1/4 cup vegan honey or maple syrup
• 1.5 tsp white miso paste

Garnish

• 3 tbsp vegan cream or whipped cream or 1 scoop vegan vanilla ice cream
• vegan honey or maple syrup drizzle

Instructions

• Preheat over to 200C.
• Mix together: vegan butter, coconut sugar, vegan honey and miso paste. Mix until well combined.
• Cut your loaf into 3-inch thick slabs. I left the crusts on to keep this recipe zero waste.
• Place a grease paper onto a baking tray. Spread the vegan butter mixture on all sides.
• Bake for 20 minutes, flipping halfway until both all sides are golden brown and crispy. You can leave it on for a few minutes longer if you want the slightly 'burnt' flavour.
• Top with vegan cream and drizzle with vegan honey or maple syrup.

This high protein and vegan Chipotle Copycat Burrito Bowl has the signature cilantro lime rice, tofu ‘chicken’, black beans and crunchy vegetables.

As a brown girl who grew up in Singapore all her life, she was the furthest from Chipotle than she could have ever been – but something about these loaded burrito bowls scream satisfaction, comfort and deliciousness. I normally love burrito bowls because of how balanced they are as a meal. They are always versatile enough to mix and match the toppings.

We have our own version of ‘Chipotle’ called Guzman Y Gomez – their burrito bowls are really tasty but can also cost you a fortune if you want to order enough to be full. Their vegan options include pulled shitake and fajitas – both of which lack protein. They don’t have a vegan protein option now though they had a tofu ranchero option a few years ago.

In this recipe, you can make your very own Chipotle Bowl with plant based, high protein and healthy ingredients. It’s also super delicious and a good bang for your buck if you meal prep them or make them for your family. Anh and I worked on this recipe to bring you the best of chipotle flavours while keeping them vegan and healthy!

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Chipotle Burrito Bowl Copycat at Home

This high protein and vegan Chipotle Copycat Burrito Bowl has the signature cilantro lime rice, tofu 'chicken', black beans and crunchy vegetables.

Prep Time1 hour hr

Cook Time1 hour hr

Total Time2 hours hrs

Course: Main Course

Cuisine: Fusion, Mexican, Western

Keyword: bowls, healthy, mexican, salad

Servings: 4

Ingredients

Cilantro Lime Rice

• 1 tbsp vegan butter
• 1 tbsp olive oil
• 2 cups long grain basmati rice
• 3 cups water
• 2 tsp minced garlic
• 1.5 tsp salt
• 2 tbsp lime juice
• 1 cup chopped cilantro

Vegan Tofu 'Chicken'

• 400 g extra firm tofu
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1 tsp smoked paprika
• 2 tbsp light soy sauce
• 2 tsp nutritional yeast
• 2 tsp olive oil
• 1 tbsp corn starch
• 1/4 can adobo peppers in chipotle sauce

Black Beans

• 1 can black beans
• 1/4 white onion chopped
• 2 tsp minced garlic
• 1/4 tsp cumin
• 1/4 tsp coriander
• 1/4 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp pepper
• squeeze of lime

Fajita Veggies

• 1/2 red bell pepper
• 1/2 green bell pepper
• 1/2 white onion
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• salt
• black pepper

Vegan Sour Cream

• 300 g firm tofu (without pressing)
• 1.5 tbsp lime juice
• 1 garlic clove
• 1 tsp dijon mustard
• pinch salt

Guacamole

• 3 avocados
• 1/2 small red onion
• 2 tomatoes
• 3 tbsp chopped cilantro
• 1 jalapeno pepper
• 1 lime juiced
• 1/2 tsp salt

Salsa Pico De Gallo

• 3 medium tomatoes
• 1/2 red onion
• 1/4 cup cilantro packed
• 1 jalapeno pepper
• 1.5 tbsp lime juice
• salt to taste
• black pepper to taste

Garnish

• more cilantro
• lime wedges
• chopped lettuce

Instructions

Cilantro Lime Rice

• Rinse the rice under cold water until the water runs clear.
• To a pressure cooker, add vegan butter, olive oil, minced garlic, lime juice and saute for 2 minutes. Add washed rice, water and pressure cook for about 15 minutes on a medium flame. Switch off the stove and let the rice cook further in the steam for 10 minutes.
• Open the lid of the cooked and mix in cilantro.

Vegan Tofu 'Chicken'

• In a bowl, mix together smoked paprika, garlic powder, light soy sauce, nutritional yeast, salt, and olive oil. Mix well. Add corn starch and give them a good toss until evenly coated.
• In more olive oil, fry the tofu pieces until crispy.
• Blend 1/4 can of peppers in chipotle sauce and add it to the tofu. Add a splash of water to loosen the sauce. Set aside.

Black Beans

• Dice onions. Saute them in olive oil until translucent. Add black beans with the liquid in the can to a pan.
• Add dry spices and cook them down for about 6-8 minutes. Add a squeeze of lime.

Fajita Veggies

• Slice bell peppers and onions into strips. Saute onions first, followed by bell peppers. Add herbs, spices and seasoning. Do not overcook them so they still retain their crunchiness.

Vegan Sour Cream

• Add all ingredients to a high speed blender and blend until smooth.

Guacamole

• For guacamole, simply mash avocados and combine the diced tomatoes, red onion, jalapeno, cilantro, lime juice, and salt in a bowl. Adjust salt and black pepper to taste.

Pico De Gallo

• For pico de gallo, simply mix the diced tomatoes, red onion, cilantro, lime juice, jalapeno and salt in a bowl. Adjust seasoning to taste.

Assemble the bowl

• Start with a base of chopped lettuce and cilantro-lime rice in the bottom of your bowl. Add your tofu, black beans, and fajita veggies. Lastly, add a scoop of pico de gallo and a dollop of guacamole and vegan sour cream. Garnish with lime wedge and more chopped cilantro.

Tender, sweet, and savoury roasted char siu made with tofu served over a bed of springy noodles and homemade wontons.

Char siu noodles is a popular Cantonese dish and can be found all around Singapore. 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. Back when I was not vegan, I’ve tried Char Siu Noodles maybe once or twice and my favourite flavours were the sweetness and smokiness of the meat.

Today, we’ll be making a vegan version of this amazing noodle dish. For the Char Siu, we’ll be marinating tofu in spices and sauces for 24 hours before roasting and glazing it. The noodles are tricky because yellow wonton noodles always contain egg – instead we’re using springy kolo mee which is a type of wheat noodles used in Malaysian Sarawak Kolo Mee. There are versions you can find without egg!

You can use frozen wontons or homemade wontons – both work well. I like to keep the garnish simple with some chili oil and chopped spring onions.

Ingredients You Need

• extra firm tofu – pressed and drained of excess water
• aromatics – garlic and ginger
• toasted sesame oil – for an aromatic flavour
• 5 spice powder – a blend of ground spices like star anise, cloves, cinnamon, fennel and sichuan peppercorn
• sauces – vegan hoisin sauce, vegan oyster sauce, light soy sauce, dark soy sauce, red fermented beancurd, shao xing wine
• sweetener – agave or maple syrup
• homemade or frozen wontons
• asian greens of choice

Gluten free substitutions: Use rice noodles instead of wheat noodles. Ensure all sauces are gluten free – if not substitute with light soy sauce. Omit wontons.

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

Print Recipe

Vegan Char Siu Wonton Noodle Soup

Tender, sweet, and savoury roasted char siu made with tofu served over a bed of springy noodles and homemade wontons.

Prep Time1 day d

Cook Time1 hour hr

Total Time1 hour hr

Course: Main Course

Cuisine: Chinese

Keyword: char siu, noodle soup, wontons

Servings: 1

Ingredients

• 450 g extra firm tofu
• 1/2 tsp 5-spice
• 1/4 tsp white pepper
• 1 tsp sesame oil
• 2 tsp minced garlic
• 1 tbsp vegan hoisin sauce
• 1 tbsp vegan oyster sauce
• 1 tsp light soy sauce
• 1 tsp dark soy sauce
• 1 tbsp shaoxing wine
• 2 tsp red fermented bean curd
• 1 tbsp agave or maple syrup
• 1/2 cup water

Noodle Soup

• 6 cups water
• 2 tbsp mushroom powder
• 3-4 slices ginger
• 1 tbsp shao xing wine
• 1 tbsp light soy sauce
• 1/4 tsp white pepper
• 1/2 tsp sweetener
• 2 tsp sesame oil
• salt to taste
• 4 servings noodle cakes

Toppings

• 4 servings bok choy or any other asian greens
• 12 wontons
• spring onions
• chili oil

Instructions

• Drain the tofu and press it to remove excess water (you can use a tofu press or wrap it in a clean towel and place something heavy on top for 20 minutes).
• Cut the tofu into half so you have 2 rectangular blocks. You would need about 2 tofu blocks.
• In a big glass container, combine all ingredients needed for the marinade and whisk until well combined. Place the tofu blocks in the container and coat them with the sauce evenly. Let it marinate for 24 hours for maximum flavour.
• Preheat oven to 220C. Place the tofu blocks on a baking tray with grease paper. Spoon some of the marinade over and bake for about 20 minutes, flipping halfway.
• While char siu is baking, you can make the noodle soup: add water to a pot, ginger slices and bring to a boil. Add mushroom powder, shaoxing wine, soy sauce, white pepper, sweetener, sesame oil and salt.
• Add you noodles in and cook according to package instructions. Take the noodles out, keeping the soup on flame. You can also boil the wontons in the same broth.
• Glaze the tofu with the marinade and grill for 5 minutes. Repeat this process one or 2 more times to really soak in the flavour.
• Slice the tofu char siu. Assemble noodles and pour soup over. Place tofu char siu, greens and steamed wontons. Garnish with spring onions and chili oil.