Brown Girl Vegan

Category: Appetizer

  • Curry Chee Cheong Fun

    Curry Chee Cheong Fun

    These easy steamed rice rolls also known as ‘chee cheong fun’ are drenched in a spicy curry gravy and can be made in just 10 minutes!

    These easy rice rolls were an integral part of my childhood – having these for breakfast was a ritual since high school so it would be a shame not to re-create something that I grew up eating in Singapore. These rolls are traditionally filled with shrimp and are also known as ‘chee cheong fun’ which directly translates to pig intestine noodles (because if its appearance!).

    Well, I never knew that so it was good that we all do now – the only time we’ll ever order ‘pig intestine noodles’ as vegans!

    Traditionally, these rolls are made with with rice flour. You can get the cooked version at asian supermarkets. If you can’t access these rice rolls, you can also use rice paper as a delicious substitute. You don’t get the thickness of the rice rolls but you can eat more of them – I’d say that’s a win win.

    You can find the recipe for that here: Mushroom Rice Paper Rolls (Chee Cheong Fun)

    For this recipe, it only takes 10 minutes which is used to make a simple and easy nyonya-style curry. If you have store bought curry paste, you will only take 5 minutes. Steaming the rice rolls will take about 5 minutes too, so technically you’d have a simple 5-minute recipe!

    What Ingredients Do I Need?

    • fresh rice rolls or rice paper – these can readily be found at vietnamese or asian supermarkets.
    • curry paste – you can use storebought or make it from scratch! You would need…
      • lemongrass stalks, shallots, garlic, red chilies
      • curry powder
      • full fat coconut milk
      • salt or gluten free soy sauce
    • garnish – makes the dish more attractive! Try toasted sesame seeds, fried shallots and chili oil (if you’d like to turn up the heat!)

    Gluten free substitutions: Use gluten free soy sauce, if using. Otherwise, this dish is naturally gluten free!

    Allium free substitutions: Omit fresh shallots and garlic. Use 2 lemongrass stalks instead. Remove fried shallots. Add a pinch of asafoetida (hing) while the curry is cooking.

    Print Recipe

    Curry Chee Cheong Fun

    These easy steamed rice rolls also known as ‘chee cheong fun’ are drenched in a spicy curry gravy and can be made in just 10 minutes!
    Prep Time5 minutes
    Cook Time5 minutes
    Total Time10 minutes
    Course: Main Course, Side Dish
    Cuisine: Chinese, Fusion
    Keyword: gluten free, rice rolls
    Servings: 4

    Ingredients

    • 1 stalk lemongrass purple inner core
    • 4 shallots
    • 3 cloves garlic
    • 1 large red chili
    • water to blend
    • 2 tbsp olive oil
    • 2 tbsp curry powder
    • 2 tsp sambal paste
    • 200 ml coconut milk
    • water if curry is too thick

    Garnish

    • toasted sesame seeds
    • fried shallots
    • chili oil

    Instructions

    • If you’re using a bamboo steam basket, you’ll need to line the bottom with parchment paper / cloth or a lettuce/cabbage leaf to prevent the rice rolls from sticking.
    • Boil water in the bottom part of the steamer (or a wok or large pot with a steamer rack) to create steam. Make sure there’s enough water, but don’t let it touch the steaming tray. Steam for 5 minutes.
    • Blend these aromatics: lemongrass stalks, shallots, garlic, and red chili with some water.
    • Add olive oil to a pan. Add the paste, and fry them off until the oil separates.
    • Add curry powder and saute until spices are cooked. Add more water or oil at this stage if necessary.
    • Then add sambal paste and mix well. Add full fat coconut milk, bring to a boil and simmer for 2-3 minutes.
    • Place the hot steamed rolls on a plate. Spoon over the curry until the rolls are generously covered.
    • Garnish with toasted sesame seeds, fried shallots and enjoy!
  • Liang Fen (Mung Bean Jelly Noodles)

    Liang Fen (Mung Bean Jelly Noodles)

    These naturally vegan and gluten free jelly noodles made with mung bean starch and tossed in a refreshing cold chili oil dressing.

    Liang Fen (凉粉) is a traditional Chinese noodle dish known for its refreshing and jelly-like texture – it can be served as a cold appetizer or a quick snack. It is a popular dish in many regions of China, particularly in Sichuan, Chongqing, and other parts of southwestern China.

    Liang Fen is primarily made from starch, which is then processed into jelly-like noodles. The starch used can vary, and it is commonly made from: mung bean starch, sweet potato starch, pea starch or even tapioca starch! The starch is mixed with water, then boiled and set to form a jelly-like texture when cooled.

    Mung bean jelly after being set
    Use a noodle scraper to make noodles!

    I love how refreshing Liang Fen is – it’s also low in calories if you pair it with a low-calorie and simple dressing combinations like lime-soy or soy-vinegar! You can also add chili flakes for a spicy kick.

    Making the Jelly

    Half of the starch is dissolved in water first and boiled with the rest of the water until it thickens into a translucent gel. Once cooked, it’s typically poured into a bowl or a flat dish to cool and solidify. After cooling for about 3-4 hours, the gelatinous mass is cut into thin strips or square blocks.

    The texture of liang fen is slippery, chewy, and somewhat gelatinous – the flavour of liang fen itself is quite neutral and versatile, which makes it an excellent base for absorbing the bold, spicy, and tangy flavours of the sauces.

    Screenshot

    Getting real sauc-ey!

    Common dressings and toppings include:

    • Garlic sauce: Crushed garlic mixed with soy sauce, vinegar, and sometimes chili oil or sesame oil.
    • Chili oil: For a spicy kick, especially in Sichuan-style liang fen, which is known for its bold and spicy flavours – we will be doing a rendition of this for this recipe!
    • Vinegar & soy sauce: Adds a sour note that balances out the richness of the chili oil, while adding some salty umaminess
    • Sesame paste: Adds a nutty, rich flavour. Instead of this you can also use unsweetened smooth peanut butter.
    • Garnish: Chopped peanuts, sesame seeds can be sprinkled on top for crunch and texture. Elevate the flavours even more with fresh herbs like coriander or green onions

    Gluten free substitutions: Use gluten free soy sauce like tamari, coconut aminos, or gluten free soy sauce. Use gluten free chili oil.

    Allium free substitutions: Garnish with chopped coriander instead of spring onions.

    Print Recipe

    Liang Fen (Mung Bean Jelly Noodles)

    These naturally vegan and gluten free jelly noodles made with mung bean starch and tossed in a refreshing cold chili oil dressing.
    Prep Time3 hours
    Cook Time5 minutes
    Total Time3 hours 5 minutes
    Course: Appetizer, Main Course, Side Dish
    Cuisine: Chinese
    Keyword: chili oil, cold noodles, gluten free, noodles
    Servings: 2

    Equipment

    • 1 Noodle Slicer or Knife

    Ingredients

    Mung Bean Noodles

    • 1/2 cup mung bean starch
    • 3.5 cups water

    Chili-Oil Dressing

    • 1 tbsp light soy sauce
    • 1 tsp black vinegar
    • 1 tsp chili oil more if you want it more spicy
    • 1 tsp toasted sesame oil
    • pinch asafoetida (hing)

    Garnish

    • spring onions
    • crushed peanuts

    Instructions

    • In a bowl, dissolve the mung bean starch in 1 cup of water, stirring until the starch is completely dissolved with a whisk. There should be no lumps.
    • Add the remaining 2.5 cups of water into a saucepan and pour the starch mixture over medium heat. Stir constantly to prevent lumps from forming.
    • Keep stirring for about 5–7 minutes. The mixture will start to thicken after a few minutes and eventually turn into a gel-like consistency.
    • Once the mixture has thickened, pour it into a flat dish or a bowl. Let it cool to room temperature, then refrigerate for at least 1-2 hours until it firms up completely.
    • Once the jelly is firm, either use a noodle slicer to carve out noodles or use a knife to cut it into thin strips.
    • Mix all the ingredients needed for the chili oil dressing. Pour over the noodles.
    • Garnish with spring onions and crushed peanuts. Enjoy!

  • Vegan Tofu Satay

    Vegan Tofu Satay

    The best plant based, high protein satay – marinated tofu on skewers pan fried and served with a sweet and spicy peanut sauce!

    The origins of satay are often debated, but this recipe is inspired by the satay dishes I grew up eating in Singapore – marinated spiced skewers served with a delicious and fragrant peanut sauce.

    From its Indonesian and Malaysian roots, satay spread to Singapore. In Singapore, satay is often served as part of our hawker center offerings and is an integral part of the country’s street food culture. The skewers also tend to be smaller and can be purchased in bigger quantities. The peanut sauce is always also served generously.

    Satay was one of my favourite foods since young – I grew up having the skewers with a delectable peanut sauce I could never get enough of. It’s savoury, sweet and slightly spicy with coarse but soft peanut bits. You can also make this as a smooth and creamy dip, but this is the way I’ve always had it and for some reason, it tastes so much more delicious! You can find my Peanut Satay Sauce Recipe here.

    What Do I Need?

    • extra firm tofu
    • lemongrass – only the stalk which consists of purple interior
    • aromatics – garlic and shallots
    • dry spices – turmeric, coriander, chili powder
    • sweetener – palm sugar, coconut sugar or gula melaka syrup
    • salt

    Gluten free substitutions: This recipe is naturally 100% gluten free!

    Allium free substitutions: Omit shallots and garlic. Instead add about 5-6 soaked candlenuts and a pinch of hing (asafoetida) to blend.

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    5 from 1 vote

    Vegan Tofu Satay

    The best vegan satay – marinated tofu on skewers pan fried and served with a sweet and spicy peanut sauce!
    Prep Time30 minutes
    Cook Time15 minutes
    Total Time45 minutes
    Course: Appetizer, Main Course
    Cuisine: Indonesian, Malaysian, Singaporean, Thai
    Keyword: dips, tofu recipes
    Servings: 4

    Ingredients

    • 450 g extra firm tofu
    • 3 tbsp olive oil
    • more olive oil for frying if required!
    • 3 lemongrass stalks
    • 3 garlic cloves
    • 6 shallots
    • 1 tsp turmeric
    • 1 tsp coriander powder
    • 1 tsp chilli powder
    • 1 tbsp palm sugar
    • 1.5 tsp salt

    Instructions

    • Drain extra firm tofu of water by patting both sides dry with a paper towel. Cut them into cubes.
    • Prepare the marinade: In a high speed blender or grinder, combine lemongrass, garlic, shallots, turmeric, coriander, palm sugar and salt. Blend until you get a smooth paste.
    • Add the tofu cubes to the bowl and mix to coat evenly. Cover and refrigerate for at least 30 minutes, but you can also let them marinate overnight.
    • To a pan, add 3 tbsp olive oil. Panfry tofu on all sides until crispy. You can also bake or air fry them at 200C for 15-20 minutes, flipping them halfway.
    • Serve satay with peanut sauce, lime wedge, and cucumbers. Garnish with chopped coriander and chilies. Enjoy!

  • Easy Cucumber Noodles (Din Tai Fung Style)

    Easy Cucumber Noodles (Din Tai Fung Style)

    These refreshing thin cucumber noodles are tossed in aromatics, sesame seeds, chili oil and soy sauce. Gluten free option available.

    I wouldn’t say vegetable noodles taste anywhere close to actual traditional noodles but they sure taste delicious when spiced and seasoned right. While cucumber has been all the craze lately (thanks to the amazing cucumber guy, Logan!), asian cucumber salads have always existed and have been a delicious way to eat this refreshing vegetable.

    Cucumber noodles are made by spiralling or slicing cucumbers into thin, noodle-like shapes. They are a fantastic low-carb option, perfect for those following a gluten-free or paleo diet. Because of their high water content and crunchy texture, cucumber noodles have a super fresh bite to them.

    Din Tai Fung’s cucumber salad is typically served as an appetizer or side dish alongside their famous dumplings and other dishes. They have a vegan option and these cucumber ‘noodles’ are dressed in a similar way!

    Ingredients You Need

    • japanese cucumbers – these are long, firm and easy to slice as noodles
    • handheld shredder – this is essential to make long, thin cucumber noodles
    • toasted sesame seeds and sesame oil
    • aromatics – minced ginger and garlic
    • chili crisp
    • seasonings – light soy sauce, rice wine vinegar
    • garnish – spring onions, toasted sesame seeds, sliced chilies

    Gluten free substitution: Use gluten free chili crisp and soy sauce. You can also use tamari or coconut aminos in place of soy sauce.

    Allium free substitution: Omit minced garlic and spring onions. Add a pinch of hing (asafoetida) and chopped coriander as the garnish.

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    Easy Cucumber Noodles

    These refreshing thin cucumber noodles are tossed in aromatics, sesame seeds, chili oil and soy sauce. Gluten free option available.
    Prep Time10 minutes
    Cook Time5 minutes
    Total Time15 minutes
    Course: Appetizer, Main Course
    Cuisine: Chinese, Fusion
    Keyword: cucumber, gluten free, noodles
    Servings: 2

    Ingredients

    • 1 japanese cucumber
    • 2 tsp toasted sesame seeds
    • 1 tsp minced garlic
    • 1 tsp minced ginger
    • 1-2 tbsp toasted sesame oil
    • 2 tsp chili crisp
    • 2 tsp light soy sauce
    • 1 tsp rice wine vinegar
    • 1 tsp sweetener maple or agave syrup

    Garnish

    • toasted sesame seeds
    • spring onions
    • sliced red chilies

    Instructions

    • Use a spiralizer, julienne peeler, or a mandoline to create noodle-like strips from the cucumbers.
    • If you want to reduce excess moisture, place the cucumber noodles in a colander, sprinkle with salt, and let them sit for about 10 minutes. Rinse and pat dry.
    • In a small bowl, add sesame seeds, minced ginger and garlic. Pour hot sesame oil over them and let it sizzle.
    • Whisk together chili crisp, soy sauce, rice vinegar and sweetener.
    • In a large bowl, toss the cucumber noodles with the dressing until well coated.
    • Transfer to a serving dish and sprinkle with toasted sesame seeds, sliced green onions and red chilies. Serve immediately!
  • Salt and Pepper Eggplant

    Salt and Pepper Eggplant

    This Chinese takeout-style crispy salt and pepper eggplant is tossed in fragrant spices, aromatics that makes it addictive and delicious!

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    Salt and Pepper Eggplant

    This Chinese takeout-style crispy salt and pepper eggplant is tossed in fragrant spices, aromatics that makes it addictive and delicious!
    Prep Time15 minutes
    Cook Time25 minutes
    Total Time40 minutes
    Course: Appetizer
    Cuisine: Chinese, Fusion
    Keyword: eggplant
    Servings: 4

    Ingredients

    • 2 medium eggplants
    • 1/3 cup corn starch
    • 1 tsp salt
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1/2 tsp 5-spice
    • 1 tsp gochugaru
    • oil for frying

    Aromatics and Spices

    • 1/2 red onion
    • 1 large red chili
    • 2 stallks scallions
    • 1/2 tsp 5-spice
    • 1/4 tsp white pepper
    • 1/2 tsp sichuan pepper
    • 1/2 tsp garlic powder

    Instructions

    • Chop eggplant into cubes and soak them in a bowl of water and 1 tsp salt for 10 minutes.
    • In a bowl, mix the cornstarch, salt, white pepper, garlic powder, onion powder, 5-spice and gochugaru. Toss the eggplant cubes in this mixture until evenly coated. You can also coat them one by one but it may take more time.
    • Heat oil in a pan over medium-high heat. Once hot, add the eggplant cubes in a single layer (you may need to do this in batches).
    • Fry until golden and crispy on all sides, about 3-4 minutes per side. Remove and drain on paper towels.
    • On a separate pan, saute finely chopped onions, red chili and saute for 3 minutes. Add spring onions and eggplant, give it a good toss.
    • Mix seasoning – 5-spice, white pepper, garlic powder and salt. Mix well and sprinkle on eggplant. Give it a good even toss and serve!
  • Thai Style Sweet Chili Fried Tofu

    Thai Style Sweet Chili Fried Tofu

    These fried tofu squares drenched in a sweet thai chili sauce and garnished with refreshing carrots, cucumbers and peanuts are the perfect addictive snack!

    Thai Style Fried Tofu is a vegetarian dish that you can often find in many Thai restaurants or vegetarian restaurants in Singapore. I personally love to order it as a side for the perfect crunchy snack to go along with my mains.

    In Thailand, tofu is often fried until golden and served with various dipping sauces, like a sweet chili sauce or a spicy tamarind sauce – this is a popular street snack! It’s also commonly used in dishes like pad thai and various thai curries, making thai cuisine one of the easiest foods to veganise. The method of frying tofu, particularly in Thai cooking, often involves marinating it or using a light coating of corn starch for extra crispiness.

    This dish is super simple to make – simply deep fry, air fry or bake your tofu squares and drench them in a thai sweet chili sauce (which is pretty easy to find!). This recipe will give you the most satisfying snack in under just 20 minutes!

    Ingredients You Need

    • extra firm tofu or film silken tofu – both of these work for this recipe. Remember to squeeze out the excess water in the tofu to make sure you get the right texture and crisp after frying!
    • corn starch – to coat the tofu before frying for ultimate crispiness
    • seasonings – salt, garlic powder, mushroom powder
    • thai sweet chili sauce
    • vegan fish sauce – if you can’t find this you can substitute with light soy sauce
    • garnish – julienned carrot, julienned cucumber, crushed peanuts

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

    Allium free substitutions: Omit garlic powder and substitute with hing (asafoetida).

    Print Recipe

    Thai Style Sweet Chili Fried Tofu

    These fried tofu squares drenched in a sweet thai chili sauce and garnished with refreshing carrots, cucumbers and peanuts are the perfect addictive snack!
    Prep Time5 minutes
    Cook Time15 minutes
    Total Time20 minutes
    Course: Appetizer
    Cuisine: Thai
    Keyword: thai recipes, tofu, tofu recipes
    Servings: 4

    Ingredients

    • 300 g extra firm tofu
    • 4 tbsp corn starch
    • 1 tsp garlic powder
    • 1 tsp salt
    • 1 tsp mushroom seasoning
    • oil for deep frying

    Sauce

    • 3-4 tbsp thai sweet chili sauce
    • 2 tsp vegan fish sauce
    • squeeze lime juice

    Garnish

    • 1/4 cup julienned carrots
    • 1/4 cup julienned cucumber
    • 1 tbsp crushed peanuts
    • 1 tbsp chopped coriander (optional)

    Instructions

    • Slice tofu into squares. Pat dry any excess water.
    • Combine corn starch with seasonings. Coat the tofu in the dry mix.
    • Fry / bake / air fry tofu until lightly golden brown and crispy.
    • Mix together thai sweet chili sauce with vegan fish sauce and lime juice.
    • Pour sauce over tofu squares and garnish with carrots, cucumbers, crushed peanuts and coriander.
  • Tofu Manchurian

    Tofu Manchurian

    These saucey, spicy and slight sweet fried cubes of tofu are the perfect Indo-Chinese fusion inspired dish.

    This Tofu Manchurian is saucey and chewy with the right amount of sweetness and spice. The fried tofu cubes are tossed in a sticky sauce and served with scallions. You can serve this with rice or noodles.

    Indo-Chinese cuisine combines the culinary traditions of India and China – making it the perfect fusion of bold, spicy and tangy flavours.

    Common Ingredients: Ingredients commonly used in Indo-Chinese cuisine include soy sauce, vinegar, ginger, garlic, green chilies, and a variety of Indian spices such as cumin, coriander, and garam masala.

    Vegetarian Focused: Many Indo-Chinese dishes are vegetarian, reflecting the dietary preferences of many Indians – like Hakka Noodles, Gobi Manchurian, Schezwan Fried Rice, Hot & Sour Soup & Dumplings like Momos.

    Ingredients You Need

    • extra firm tofu – you definitely need extra firm tofu for this recipe for the best texture.
    • red bell peppers – adds the perfect sweetness and crunch to the dish.
    • aromatics – ginger and scallions (coriander to keep the recipe alliums free)
    • sauces – soy sauces, sriracha, rice wine vinegar (omit dark soy sauce and use light soy sauce for gluten free option)
    • spices – turmeric, chili powder, white pepper, red pepper flakes, hing
    • flour – use chickpea flour for a gluten free option
    Print Recipe

    Tofu Manchurian

    These saucey, spicy and slight sweet fried cubes of tofu are the perfect Indo-Chinese fusion inspired dish.
    Prep Time20 minutes
    Cook Time20 minutes
    Total Time40 minutes
    Course: Appetizer, Main Course
    Cuisine: Chinese, Fusion, Indian
    Keyword: tofu, tofu recipes
    Servings: 4

    Ingredients

    Tofu Batter

    • 1/4 cup all-purpose flour or chickpea flour
    • 1 tbsp corn starch
    • 1 tbsp rice flour
    • 1 tsp chili powder
    • 1/4 tsp turmeric
    • 1/2 tsp salt
    • 1/4 tsp black pepper
    • pinch hing
    • 1/4 cup oat milk (or more to get the mixture thick, and not runny)
    • oil for frying

    Tofu Manchurian

    • 200 g extra firm tofu
    • 1/2 red bell pepper
    • 1/2 green bell pepper
    • 2 tbsp olive oil
    • 1/2 tbsp ginger paste
    • 2-3 stalks scallions
    • 2 tbsp light soy sauce
    • 1 tbsp rice wine vinegar
    • 2 tbsp sriracha
    • 1 tsp sweetener
    • 1/2 tsp white pepper powder
    • 1-2 tsp chili flakes or 1 red chili chopped finely
    • 1 tsp dark soy sauce
    • salt to taste
    • 2 tsp corn starch (+1/4 cup water)

    Instructions

    • Drain any excess water from the tofu by pressing it. Break them up into small chunks.
    • Cut red bell peppers into squares.
    • Add all the ingredients for the batter into a bowl and mix them. Add 1/4 cup of water to get a smooth and thick paste. Add more if required.
    • Add the tofu chunks into the mixture and coat evenly. You can coat them one by one too.
    • Heat up some oil to fry. Fry until golden and crispy and drain the excess oil with a paper towel.
    • In a wok or large pan, heat 2 tablespoons of oil over medium-high heat.
    • Add the minced ginger, chillies (if using) and white part of scallions. Sauté for a minute until fragrant.
    • Add the soy sauce, vinegar, sriracha, sweetener, and salt (if needed). Mix well. Add chili flakes and dark soy sauce.
    • If using bell peppers, add them now and sauté for another 2-3 minutes.
    • Add the cornstarch slurry to the sauce, stirring continuously until it thickens.
    • Add the fried tofu cubes to the sauce and gently toss to coat them evenly.
    • Garnish with chopped spring onions.
  • Air Fried Samosas

    Air Fried Samosas

    Make these easy samosas in an air fryer – crunchy filo pockets of spicy potato goodness paired with a mint-coriander chutney.

    Samosas are deliciously and very much universally loved by everyone – these buttery, crispy South Asian pastries stuffed with a spicy potato vegetable filling cannot go wrong.

    However, it can be a challenge to make them at home so Verna and I have come up with a quick and easy version you can make in an AIR FRYER! It’s so simple, crunchy and very delicious.

    This recipe is no where near the traditional version but it’s a quicker version while also being equally delicious with a different texture – these samosas are made with filo pastry that makes the outer layer crispy, flaky and super duper crunchy!

    Ingredients You Need

    • filo pastry – these work easily and are great to make these triangle shaped samosas. Alternatively, you could also use frozen parathas.
    • potatoes – you can use any type of potatoes for this recipe.
    • whole spices – cumin, fennel seeds
    • aromatics – shallot, ginger, green chili
    • herbs – coriander, mint
    • ground spices – garam masala, chili powder, ground cumin, turmeric, pinch of hing
    • for an extra tang – lemon juice

    You can find the full step-by-step recipe here.

    Print Recipe

    Air Fried Samosas

    Make these easy samosas in an air fryer – crunchy filo pockets of spicy potato goodness paired with a mint-coriander chutney.
    Prep Time30 minutes
    Cook Time30 minutes
    Total Time1 hour
    Course: Appetizer
    Cuisine: Fusion, Indian
    Keyword: indian food, indian recipes, snack
    Servings: 16 samosas

    Ingredients

    • 1 pack filo pastry
    • 2 tbsp neutral oil
    • 3-4 medium potatoes
    • 1 tsp cumin seeds
    • 1 tsp fennel seeds
    • 1 tsp grated ginger
    • 1 large shallot finely chopped
    • 1 green chili finely chopped
    • 1/2 cup frozen green peas
    • 1 tbsp lemon juice
    • coriander finely chopped
    • 2 tsp garam masala
    • 1 tsp chili powder
    • 1 tsp ground cumin
    • 1/2 tsp turmeric
    • Pinch hing

    Mint-Coriander Chutney

    • 1 cup mint leaves
    • 1/2 cup coriander leaves
    • 1 tsp minced ginger
    • 1 green chili
    • 1/2 tsp ground cumin
    • 1 garlic clove
    • squeeze lemon
    • 1 tsp salt

    Instructions

    • Wash and peel potatoes. Dice them and microwave on high for 6 minutes in 2 minute intervals. Cover the lid while microwaving.
    • Alternatively you can boil them in water for about 10-12 minutes.
    • Heat 2 tablespoons of oil in a pan over medium heat.
    • Add cumin and fennel seeds. Add chopped shallots and saute for a few minutes.
    • Add grated ginger, green chili and coriander. Saute for a few minutes.
    • Add turmeric, red chili powder, cumin powder, and garam masala. Mix well.
    • Add back the microwaved potatoes and stir them well – mashing them along the way. Add some water to cook the potatoes further if they are not fully cooked.
    • Finally, toss in green peas, and salt. Mix thoroughly and cook for a few minutes. Let the filling cool.
    • Fold the pastry sheet inward and ensure the width is around 3-4 inches. Slice them horizontally accordingly.
    • Fold the pastry into triangles (as demonstrated in the video above). Tuck in the ends or seal them with a 1:2 ratio of corn starch-water mixture.
    • Brush them generously with oil and place into the airfryer basket in a single layer. Do not overcrowd.
    • Air fry for 10-12 minutes at 180C, turning them halfway through, until they are golden brown and crispy.
    • To make the chutney, simple blend the ingredients in a food processor until you get a smooth paste.
    • Serve the air-fried samosas hot with mint chutney.

  • Buffalo Tofu Bites with Jalapeno Ranch Dip

    Buffalo Tofu Bites with Jalapeno Ranch Dip

    A game snack staple, these tofu bites tossed in a hot buffalo sauce don’t skip on flavour – especially when dipped in a creamy, spicy & refreshing vegan ranch dip.

    Buffalo wings, the iconic spicy, tangy, and delicious snack is a staple in American cuisine – most often enjoyed when watching games or having a family get together. A little history snack: Buffalo wings originated in Buffalo, New York, in 1964 at the Anchor Bar by Teressa Bellissimo who was also the co-owner of the bar.

    She apparently needed a quick and tasty snack for her son and his friends so she used chicken wings, which were typically thrown away or used for stock. They were then fried and tossed in a homemade hot sauce.

    This is indeed an amazing idea to make them with tofu as well – to make the bites more chewy and addictive, we can freeze the tofu and thaw them for the spring-iest texture.

    Ingredients You Need

    • extra firm tofu – freeze and thaw it in the microwave about 2 minutes. Squeeze out excess water with a paper towel and cut them into cubes.
    • oat milk mixture – add apple cider vinegar to oat milk to create vegan buttermilk.
    • panko breadcrumbs – to add the breaded layer.
    • corn starch + mixed with spices – to make the tofu crispy.
    • sauce – a good mix of buffalo hot sauce – I use Frank’s RedHot, but any vinegar-based hot sauce can work – vegan butter, cayenne pepper and a pinch of coconut sugar.
    • silken tofu – for a rich, creamy sauce.
    • herbs – jalapenos and spring onions make an amazing combo for a spicy and flavourful dip.
    • nutritional yeast – to add some cheesiness.
    Print Recipe

    Buffalo Tofu Bites with Jalapeno Ranch Dip

    A game snack staple, these tofu bites tossed in a hot buffalo sauce don't skip on flavour – especially when dipped in a creamy, spicy & refreshing vegan ranch dip.
    Prep Time10 minutes
    Cook Time15 minutes
    Total Time25 minutes
    Course: Appetizer
    Cuisine: American, Fusion
    Keyword: snack, tofu, tofu recipes
    Servings: 2

    Ingredients

    Buffalo Tofu Bites

    • 250g extra firm tofu (1 block)
    • olive oil for frying
    • 1/4 cup corn starch
    • 1/4 tsp cayenne pepper
    • 1/2 tsp salt
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1/4 cup oat milk
    • 1 tsp apple cider vinegar
    • 1/2 cup panko breadcrumbs
    • 1 tbsp vegan butter
    • 1/4 cup hot sauce
    • 1/4 tsp cayenne pepper
    • 1 tsp coconut sugar

    Jalapeno Ranch Dip

    • 150 g silken tofu
    • 1 jalapeno
    • bunch spring onions
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1/2 tsp salt
    • 2 tbsp nutritional yeast
    • 1 tsp vinegar

    Instructions

    • Freeze and thaw it in the microwave about 2 minutes. Squeeze out excess water with a paper towel and cut them into cubes.
    • Add apple cider vinegar to milk and let it sit for 5 minutes. Mix corn starch with spices.
    • Coat the cubes in corn starch, followed by vegan buttermilk and then lastly, the panko breadcrumbs.
    • Heat up oil in a pan and fry them until golden brown.
    • Melt the butter in a saucepan over medium heat. Once melted, add the hot sauce and stir until well combined.
    • Add the tofu bites in the sauce and toss them until evenly coated.
    • For the ranch dip, add all the ingredients to a blender and blend until smooth.
    • Serve the wings hot with celery sticks, carrot sticks, and the jalapeno ranch dip.
  • Viral Smashed Roasted Potato Salad

    Viral Smashed Roasted Potato Salad

    If a creamy potato salad had a baby with the viral smashed potatoes, the combination would be this out of the world roasted potato salad. It’s also dairy and gluten free!

    If you’ve seen the hype over crispy smashed potatoes, I’m here to tell you that it’s worth every bit of your time making it. It’s just too!! good!!

    This recipe is one of my favourites because it’s easy, definitely tastes like a potato salad and is super creamy, herby and tangy WHILE also being mega crunchy from the smashed potatoes! It’s addictive and refreshing at the same time.

    And without peeling the potatoes, this also instantly becomes a no waste recipe. Using fresh herbs makes a whole lot of difference with the flavour too! However, you can still use dried herbs, still tastes superb.

    If you love potatoes, you also must check out my Vegan Crispy Parmesan Potatoes recipe. And since the focus of these recipes are potatoes, these recipes are entirely gluten free too!

    Tips to Make the Best Potato Salad

    Boiling Time for Potatoes

    Take note of the boiling time for potatoes – we don’t want to undercook or overcook it! I just add some water to pot, placed it on heat, added some salt before tossing in the baby potatoes. Par boil for 5-8 minutes. Then, check to see if your fork goes through the potatoes. Drain and keep them aside.

    The keys to this crisp are definitely smashing them flat enough that they don’t break and baking them long enough to get that crisp. Not only that, you have to PAR BOIL them to allow them to get crispy on the outside. If you skip this step, chances are that the outside skin remains rough and you won’t get that crunchiness. 

    Slice and Garnish Right

    Mix your dressing ingredients in a bowl. Smash your baby potatoes onto a baking tray and roast them until crispy. Don’t forget to garnish with fresh herbs! I used chopped chives and fresh dill.

    This recipe is also gluten free! Just a friendly reminder to check if the vegan mayonnaise brand you use is gluten free as well!

    If you’re in for an Indian Twist on smashed potatoes, check out my Crispy Smashed Potato Chaat recipe.

    Ingredients You Need

    • baby potatoes – these are the easiest to be smashed and roasted. They also look really cute!
    • olive oil – be generous with the olive oil for this recipe as it determines the crunch factor.
    • vegan mayonnaise – I use vegan kewpie mayo, other brands I love are Heinz or you could make them at home too!
    • dijon mustard – adds the sharpness to the salad
    • vinegar – adds acidity. You can substitute this with lemon juice!
    • dill pickles – potato salad = pickles
    • celery – adds a lovely crunch to the salad, alongside the crispy potatoes!
    • herbs – chives and fresh dill are a must! You can use dried dill too.
    • seasoning – salt and smoked paprika
    Print Recipe
    5 from 1 vote

    Vegan Smashed Roasted Potato Salad

    If a creamy potato salad had a baby with the viral smashed potatoes, the combination would be this out of the world roasted potato salad. It's also dairy and gluten free!
    Prep Time10 minutes
    Cook Time30 minutes
    Total Time40 minutes
    Course: Appetizer, Main Course
    Cuisine: American, Fusion
    Keyword: salad, salad recipes
    Servings: 4

    Ingredients

    • 15-18 baby potatoes
    • 1 tsp salt
    • 3 stalks celery diced
    • 3 stalks fresh dill
    • 3 tbsp chives
    • 1/2 cup vegan mayonnaise
    • 1/2 tbsp dijon mustard
    • 2 tsp apple cider vinegar or rice wine vinegar / white vinegar
    • 3 tbsp diced pickles
    • 1/2 tsp salt
    • 1/2 tsp smoked paprika
    • 1/4 tsp smoked paprika

    Instructions

    • Add some water to a boiling pot, place it on heat, and add some salt. Wash potatoes thoroughly.
    • Preheat the oven at 200C.
    • Toss in the baby potatoes, par boil for 5-8 minutes. Then, check to see if your fork goes through the potatoes smoothly. Drain and keep them aside.
    • Drizzle olive oil onto baking tray and line the tray with the potatoes.
    • Smash the potatoes with a glass cup or your palm. Press them gently so they do not break.
    • Drizzle more oil onto the potatoes. Bake for 25-30 minutes flipping them halfway. Keep a close eye to ensure they don't burn.
    • Mix your dressing ingredients in a bowl – vegan mayonnaise, dijon mustard, apple cider vinegar, finely chopped celery stalks, chives and dill (Reserve some for garnish).
    • Add potatoes into the sauce mixture and toss evenly. Garnish with chives, dill and smoked paprika. Serve!