Brown Girl Vegan

Category: Appetizer

  • Vegan Dumpling Lasagne

    Vegan Dumpling Lasagne

    A hearty dumpling lasagne layered with dumpling wrappers, juicy vegan filling topped with chili oil sauce and spring onions.

    This dumpling lasagne is to die for – made with a mix of soft dumpling wrappers and a juicy meaty vegan filling with umami seasonings.

    Traditional Chinese dumplings that typically have stuffings like meat and vegetables. In this recipe, I substituted it with a vegan pork mince (or you can also use extra firm tofu) and added in vegetables like shiitake mushrooms, aromatics and chopped spring onions.

    The best part about this recipe is there’s no folding so you save a lot of time. This took me less than 30 minutes.

    Ingredients You Need

    • dumpling wrappers – use circular or square wrappers for the layers
    • filling – vegan pork mince or tofu for a wholefood option
      • shitake mushrooms, spring onions, ginger, garlic, sesame oil, seasonings
    • toppings – chili oil, soy sauce, black vinegar, sesame oil and spring onions

    Gluten free substitutes:
    – Use extra firm tofu instead of vegan pork mince
    – Use gluten free soy sauce
    – Use rice paper instead of dumpling wrappers.

    Print Recipe

    Vegan Dumpling Lasagne

    A hearty dumpling lasagne layered with dumpling wrappers, juicy vegan filling topped with chili oil sauce and spring onions.
    Prep Time10 minutes
    Cook Time15 minutes
    Total Time25 minutes
    Course: Appetizer, Main Course
    Cuisine: Chinese
    Keyword: chinese, dumplings

    Ingredients

    • 220 g plant based mince or extra firm tofu
    • 1 cup minced shitake mushrooms
    • 1 stalk spring onion
    • 3 garlic cloves
    • 2 tsp minced ginger
    • 2 tbsp light soy sauce
    • 1 tbsp shaoxing wine
    • 1 tbsp mushroom powder or vegan oyster sauce
    • 1 tbsp sesame oil
    • white pepper
    • salt if needed
    • 1 tbsp sesame oil or chili oil
    • 18-20 dumpling wrappers

    Toppings

    • spring onions green part only
    • chili oil sauce 2 tsp chili crisp, 1 tsp sesame oil, 1 tsp soy sauce, 1 tsp black vinegar

    Instructions

    • Mix together all the ingredients for the filling – vegan pork mince, shitake mushrooms, spring onions, minced garlic, ginger, seasonings and chili oil.
    • Lightly dampen dumpling wrappers and layer them on a heat resistant tupperware.
    • Layer the dumpling filling on top – around 1/2cm thick. Repeat this process 1 more and cover the top with dumpling wrappers.
    • Steam for about 15 minutes. Mix together the ingredients for the chili oil sauce.
    • Top with chili oil sauce and spring onions. Enjoy!
  • Crispy Smashed Samosa Chaat

    Crispy Smashed Samosa Chaat

    The perfect blend of savoury, spicy and tangy chaat with a base of smashed air fried samosas and layers of yogurt, chutneys and crunchy garnish.

    Chaat is one of my FAVOURITE EVER indian snacks because of all the beautiful layers of chutneys and garnish. Combining samosas with chaat means that you get to enjoy this delicious street food with all the flavours of chole (chickpea masala), tamarind-date chutney, mint coriander chutney and refreshing salted vegan yogurt.

    I had an incredible chaat when I was in Mumbai and it was all I could think about. The crispy smashed samosas was topped with a generous amount of spicy chole, dahi (cashew yogurt), chutneys and crunchy toppings. The chutneys are easy to make but might be the more time consuming part of the recipe – however, it still only took me around 20 minutes to make them!

    You can also make samosas at home – my favourite samosa crust hack using instant paratha can be found here.

    Instead of samosas, you can use other bases like my  Smashed Potato Chaat or Crispy Smashed Brussel Sprouts Chaat.

    Ingredients You Need

    • samosas – you can use storebought vegan samosas.
    • chole – chickpea masala made with aromatics and spices
      • chickpeas – you can use canned chickpeas
      • aromatics – red onion, garlic, ginger, tomatoes
      • whole spices – cumin seeds, fennel seeds, fenugreek seeds
      • dry spices – garam masala, chili powder, cumin, coriander, turmeric
    • condiments – asafoetida, chili powder, salt and pepper
    • to get that crisp – corn starch slurry made with corn starch and water
    • chutneys – tamarind-date chutney, mint-coriander chutney, vegan soy yogurt
    • garnish – pomegranate pearls, sev (fried indian snack you can find at an indian grocer)
    • spices – chaat masala, kashmiri chili powder

    Gluten free substitutions: Ensure hing (asafoetida) is gluten free. Use a gluten free samosa crust or get gluten free store bought samosas. You can also use alternative bases like potatoes.

    Allium free substitutions: Omit onions, garlic from chole and substitute with a pinch of hing.

    Print Recipe

    Crispy Smashed Samosa Chaat

    The perfect blend of savoury, spicy and tangy chaat with a base of smashed air fried samosas and layers of yogurt, chutneys and crunchy garnish.
    Prep Time20 minutes
    Cook Time10 minutes
    Total Time30 minutes
    Course: Appetizer
    Cuisine: Indian
    Keyword: chaat, samosas
    Servings: 4

    Ingredients

    Mint-Coriander Chutney

    • 2 tbsp mint leaves
    • 1/2 green chili
    • 1/2 cup coriander
    • 1/4 tsp ground cumin
    • 1 tsp lemon juice
    • 1/2 tsp ginger paste
    • 2 tbsp toasted peanuts
    • 1 tsp salt
    • splash water to blend

    Tamarind-Date Chutney

    • 4 medjool dates
    • 2 tsp coconut sugar or palm sugar
    • 3 tbsp tamarind paste
    • 1/2 tsp ground cumin
    • 1/2 tsp chili powder
    • 1.5 tsp lemon juice
    • 1/2 cup warm water add more if chutney is too thick

    Chole (Chickpea Masala)

    • 1 can chickpeas
    • 1 red onion
    • 1.5 tsp ginger paste
    • 1.5 tsp garlic paste
    • 2 medium tomatoes
    • 1/2 tsp cumin seeds
    • 1/2 tsp fennel seeds
    • 1/4 tsp fenugreek seeds
    • 1 tbsp garam masala
    • 1/2 tbsp kashmiri chili powder
    • 1 tsp ground coriander
    • 1 tsp ground cumin
    • 1/2 tsp turmeric
    • 1 tsp salt
    • 3/4 cup water / chickpea water add more if required

    Samosa Chaat

    • 4-5 vegan samosas
    • 3/4 cup vegan yogurt pinch of salt
    • 1/2 tsp chaat masala
    • 1/2 tsp chili powder
    • 2-3 tbsp sev
    • 1/4 cup pomegranate pearls

    Instructions

    • For the tamarind-date chutney, combine all ingredients in a high speed blender and blend until smooth. Add more water if the chutney is more like a paste than a sauce.
    • Repeat the same process for the mint-coriander chutney.
    • Dice red onion. To a pan, add oil and saute whole spices – cumin, fennel and fenugreek. Add onions and saute until translucent.
    • Add garlic and ginger paste. Saute for 1-2 minutes. Add tomato puree (blend 2 medium tomatoes).
    • Add dry spices and cook until oil starts to separate.
    • Add boiled chickpeas with some of the cooking water (or plain water). Simmer for a few minutes.
    • Whisk some vegan unsweetened yogurt until smooth. You can add a pinch of salt if necessary.
    • Airfry samosas for 2-3 minutes at 180C until crisp. Smash them on a plate.
    • Spoon over a generous amount of chole. Drizzle the whisked yogurt, tamarind chutney, and mint-coriander chutney.
    • Sprinkle chaat masala and chili powder. Top with pomegranate seeds evenly and add a generous handful of sev for crunch. Serve!
  • Crispy Seaweed Tofu

    Crispy Seaweed Tofu

    These crispy nori-wrapped tofu are pan fried to golden brown perfection and coat in an addictive teriyaki glaze! Vegan and gluten free.

    I grew up eating crispy nori-wrapped fried chicken as a snack in my school canteen when I was 10 years old – one of my guilty pleasures was buying these bite sized snacks almost everyday during my 30-minute lunch break. I definitely missed them once I went vegan but these crispy seaweed tofu bites pretty much have the same flavours while being insanely addictive!

    Seaweed’s umami-rich taste adds depth and complexity to versatile tofu, giving it a savoury and fishy flavour! In this recipe, we glazed it in an addictive teriyaki sauce and it’s perfect when paired with rice with extra vegetables like broccoli and edamame.

    Ingredients You Need

    • extra firm tofu – extra firm tofu holds together the best for this recipe
    • nori sheets
    • corn starch – to make the tofu extra crispy
    • neutral oil for frying
    • teriyaki sauce
      • garlic, ginger
      • light soy sauce, mirin, sake, sesame oil, agave
      • gochugaru
      • corn starch + water
    • garnish
      • green onions
      • toasted sesame seeds

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

    Allium free substitutions: Omit garlic – instead substitute with a pinch of hing. Omit spring onions and garnish with coriander (optional!)

    Print Recipe

    Crispy Seaweed Tofu

    These crispy nori-wrapped tofu are pan fried to golden brown perfection and coat in an addictive teriyaki glaze! Vegan and gluten free.
    Prep Time15 minutes
    Cook Time20 minutes
    Total Time35 minutes
    Course: Appetizer, Main Course
    Cuisine: Fusion, Japanese
    Keyword: high protein, japanese recipes, tofu recipes
    Servings: 4

    Ingredients

    • 450 g extra firm tofu
    • 2-3 nori sheets
    • 1 cup corn starch
    • neutral oil for panfrying

    Teriyaki Glaze

    • 1 tsp minced garlic
    • 1 tsp minced ginger
    • 2 stalks white part of scalions
    • 2 tbsp light soy sauce
    • 1 tbsp mirin
    • 1 tbsp sake
    • 1 tbsp sesame oil
    • 1 tsp agave
    • 1/2 tbsp gochugaru more if you like more spicy!
    • 1 tsp corn starch + 1/2 cup water

    Garnish

    • spring onions
    • toasted sesame seeds
    • rice

    Instructions

    • Press the tofu to remove excess water with paper towels. They do not need to be completely dry. Cut tofu into small rectangles.
    • Cut nori sheet into thin strips and wrap them around each tofu piece. Coat them in corn starch.
    • Heat oil on a pan. Add the tofu cube and pan fry for 5-7 minutes, turning occasionally, until golden brown and crispy on all sides.
    • Remove the tofu from the pan and set it aside.
    • In the same pan add the sesame oil. Add the minced garlic and ginger, cooking for 1-2 minutes until fragrant.
    • Add white part of scallions and the ingredients for the sauce, including the corn starch slurry.
    • Mix until the mixture thickens. Add back in the tofu and give that a good but gentle toss.
    • Garnish with spring onions, toasted sesame seeds and serve!
  • Air Fryer Bang Bang Tofu

    Air Fryer Bang Bang Tofu

    This crispy air-fried tofu tossed in a creamy, spicy sauce is packed with flavour – and ideal as a topping for just about anything!

    Packed with crunch and heat, this air-fried tofu in a creamy, spicy sauce is going to be your new go-to topping or filling for many dishes – including rice, noodles, wraps, salads! Inspired by the traditional Bang Bang Chicken or Shrimp.

    This dish is also packed with protein – with 30 grams of protein and 8 grams of fibre (you can always add some greens to up your fibre!). It’s perfect for a quick weeknight dinner or meal prep for the week.

    Ingredients You Need

    • extra firm tofu
      • onion powder, garlic powder, black salt, white pepper
      • corn starch
    • addictive sauce
      • toasted sesame oil
      • soy sauce
      • mirin
      • white pepper
      • vegan mayo
    • garnish
      • rice
      • green onions
      • toasted sesame seeds

    Gluten free substitutions: Use gluten free soy sauce / tamari / coconut aminos. Ensure vegan mayo and sriracha are gluten free.

    Allium free substitutions: Omit garlic and onion powder – instead substitute with a pinch of hing. Some sriracha brands might contain garlic, instead use allium free chili sauce.

    Print Recipe

    Air Fryer Bang Bang Tofu

    This crispy air-fried tofu tossed in a creamy, spicy sauce is packed with flavour – and ideal as a topping for just about anything!
    Prep Time5 minutes
    Cook Time20 minutes
    Total Time25 minutes
    Course: Appetizer, Main Course
    Cuisine: Fusion
    Keyword: high protein, tofu recipes
    Servings: 2

    Ingredients

    • 450 g extra firm tofu
    • 1 tbsp olive for air frying
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1/4 tsp white pepper
    • 1/2 tsp black salt
    • 2 tbsp corn starch

    Sauce

    • 2 tbsp vegan mayo
    • 2 tbsp sriracha
    • 1.5 tbsp light soy sauce
    • 1 tbsp mirin
    • 1 tbsp sesame oil

    Garnish

    • scallions
    • toasted sesame seeds
    • chili oil optional
    • 2 servings rice

    Instructions

    • Break apart extra firm tofu into chunks. Toss tofu in a bowl with cornstarch, salt, garlic powder, onion powder and white pepper. Lightly drizzle with oil for extra crispiness.
    • Place tofu in a single layer in the basket. Cook for 13-15 minutes shaking halfway through, until golden and crispy.
    • While tofu cooks, combine all ingredients for the sauce and whisk them together.
    • Once tofu is cooked, gently toss with sauce until evenly coated. Garnish with scallions and toasted sesame seeds. Serve over rice and 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.

  • 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!
  • 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!
  • 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!
  • 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.

    Print Recipe

    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!