Brown Girl Vegan

Category: Appetizer

  • Taiwanese Popcorn Tofu

    Taiwanese Popcorn Tofu

    This bite-sized street snack is crispy, addictive, dusted with spices and tossed with crisp basil leaves – it’s so popular in Taiwan for a reason!

    Taiwanese fried chicken, also known as “Taiwanese popcorn chicken” or “salt and pepper chicken” emerged in Taiwan recently and quickly became a popular street food and night market staple!

    The dish typically consists of bite-sized pieces of chicken (in this recipe, tofu), often marinated in a mixture of soy sauce, shaoxing wine and various spices, then coated in a flour mixture before being deep-fried until crispy. It’s often served with a dusting of seasoning, such as salt, pepper, or a blend of spices, adding a savoury and aromatic flavour.

    In this recipe, we use frozen and thawed tofu to get a springy texture. This dish is entirely vegan and gluten free as we’ll be using tapioca starch to fry off the bites.

    What Ingredients Do I Need?

    • extra firm tofu – freeze the tofu overnight and thaw in microwave for about 2 minutes. Squeeze out and drain excess water to get a springy texture.
    • light soy sauce and shaoxing wine – to marinate the tofu
    • 5-spice powder – a blend of spices like star anise, cloves, cinnamon, Sichuan peppercorns and fennel seeds
    • white pepper – has a more milder and smoother flavour compared to black pepper
    • corn starch
    • tapioca starch
    • thai basil leaves
    • seasoning – 5-spice powder, white pepper, salt and paprika
    Print Recipe

    Taiwanese Popcorn Tofu

    This bite-sized street snack is crispy, addictive, dusted with spices and tossed with crisp basil leaves – it's so popular in Taiwan for a reason!
    Prep Time20 minutes
    Cook Time10 minutes
    Total Time30 minutes
    Course: Appetizer
    Cuisine: Fusion, Taiwanese
    Keyword: tofu, tofu recipes
    Servings: 4

    Ingredients

    • 1 block extra firm tofu 200-250g
    • 3 tbsp light soy sauce
    • 2 tbsp shaoxing wine
    • 2 tsp five spice powder
    • 1/4 tsp white pepper
    • 2 tbsp corn starch
    • 3/4 cup tapioca starch
    • 1.5 cups thai basil leaves

    Seasoning

    • 1/2 tsp five spice
    • 1/2 tsp white pepper
    • 1/2 tsp salt
    • 1/2 tsp paprika

    Instructions

    • In a bowl, combine soy sauce, Shaoxing wine, five-spice powder, white pepper, salt and corn starch. Add the tofu pieces to the marinade and mix until well coated.
    • Cover and refrigerate for at least 20 minutes, or up to 4 hours – overnight for best flavour.
    • In a shallow dish or bowl, add tapioca starch. Heat oil in a pan.
    • Remove the marinated tofu from the refrigerator. Dredge each piece of chicken in the flour mixture until evenly coated, shaking off any excess flour.
    • Carefully lower the pieces into the hot oil, in batches, to avoid overcrowding the fryer. Fry for 5-6 minutes, or until golden brown and cooked through, stirring occasionally for even cooking.
    • Toss in basil leaves and fry until crisp.
    • Once cooked, use a slotted spoon or spider strainer to remove the tofu from the oil and transfer to a paper towel-lined plate to drain excess oil.
    • While still hot, mix together ground spices and sprinkle that over the fried tofu. Add fried basil leaves for extra flavour.
    • Serve the Taiwanese popcorn tofu hot as a snack or appetizer.
  • Mushroom Rice Paper Rolls (Cheong Fun)

    Mushroom Rice Paper Rolls (Cheong Fun)

    Easy rice rolls filled with shitake mushrooms and scallions served in a bed of spicy peanut and chili oil drizzle – also known as ‘chee cheong fun’!

    These easy rice rolls are all over TikTok and 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 are also made with rice rolls made with rice flour. To make the process simpler and quicker, we use rice paper that makes for 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.

    What Ingredients Do I Need?

    • rice paper – these can readily be found at vietnamese or asian supermarkets.
    • shitake mushrooms – these are the juiciest and most flavourful mushrooms but you can use other kinds as well like – shimeji, shredded oyster or king oyster mushrooms!
    • scallions – just the green part of scallions add a hint of sweetness to the rolls
    • spicy peanut sauce – unsweetened smooth peanut butter is a must! Pair that with sambal paste and pantry condiments for a quick sauce fix!
    • garnish – makes the dish more attractive! Try toasted sesame seeds, peanut sauce chili oil, and spring onions for the perfect flavours!
    Print Recipe

    Mushroom Rice Paper Rolls

    Easy rice rolls filled with shitake mushrooms and scallions served in a bed of spicy peanut and chili oil drizzle – also known as 'chee cheong fun'!
    Prep Time5 minutes
    Cook Time10 minutes
    Total Time15 minutes
    Course: Appetizer
    Cuisine: Chinese, Fusion
    Keyword: dim sum, dumplings, rice paper
    Servings: 2

    Ingredients

    • 6 rice paper sheets
    • warm water
    • 5 shitake mushrooms
    • 2 stalks spring onions

    Peanut Sauce

    • 2 tbsp unsweetened smooth peanut butter
    • 1 tsp sesame oil
    • 1 tsp sambal paste sub chili paste
    • 1 tbsp light soy sauce
    • 1 tbsp rice wine vinegar
    • 1 tsp maple syrup
    • 3-6 tbsp hot water

    Garnish

    • toasted sesame seeds
    • spring onions
    • chili oil

    Instructions

    • Slice shitake mushrooms and spring onions.
    • Fill a large shallow dish or pan with warm water.
    • Dip one rice paper wrapper into the water, ensuring it's fully submerged for about 5 seconds or until it becomes soft and pliable.
    • Carefully remove it from the water and place it flat on a clean kitchen towel or a damp cutting board.
    • Place 3-4 sliced shitake mushrooms in the center of the softened rice paper wrapper, leaving some space around the edges. Sprinkle spring onions.
    • Fold the bottom edge of the rice paper wrapper over the fillings, then fold in the sides, and roll it tightly to enclose the fillings completely, similar to rolling a burrito.
    • Prepare a steamer by bringing water to a boil. Steam for 5-7 minutes, or until the rice noodle sheet is cooked through (doesn't take long at all!).
    • Meanwhile, mix the ingredients together for the spicy peanut sauce.
    • Place the hot steamed rolls on the bed of peanut sauce. Sprinkle with chili oil, some of the peanut sauce, chopped scallions and toasted sesame seeds.
    • Serve them hot! Enjoy!

    Notes

    • Work quickly when assembling the rolls, as the rice paper wrappers can become sticky and difficult to handle if left out too long.
    • Rice rolls are best enjoyed fresh, but they can be stored in the refrigerator for up to a day.
  • Vegan Soup Dumplings

    Vegan Soup Dumplings

    These bursting pockets of flavour, also known as Xiao Long Bao are a delightful treat and are a superior way of eating dumplings.

    Soup dumplings, also known as Xiao Long Bao, originate from Shanghai, China. They are said to be invented in Nanxiang, a suburb of Shanghai. The dumplings were created ‘accidentally’ by adding gelatinous meat stock to the filling which turned into soup when steamed. The best foods are always accidents, aren’t they?

    The dumplings are traditionally filled with a savoury, umami broth and pork mince. The broth is initially solid when cold but turns into a delicious soup when steamed, which is attributed to the gelatin. In this vegan version, we will use agar agar instead.

    I’ve formulated this recipe with Anh to make the perfect vegan soup dumplings so you don’t have the miss out on the good stuff!

    These take some time to prepare but you can freeze them and have them whenever you’d like! I like to pair them with a dipping sauce made with black vinegar, soy sauce and chili oil. Another way I love to enjoy them is over a bed of spicy peanut sauce. It’s so delicious and I can easily eat 10 of them in one sitting!

    Ingredients You Need

    • dumpling wrappers – use circular wrappers to wrap dumplings
    • solid broth – a bunch of spices and seasonings with the main ingredient: agar agar to thicken the mixture like jelly!
    • filling – vegan pork mince or tofu for a wholefood option, spring onions, ginger, sesame oil, seasonings
    Print Recipe

    Vegan Soup Dumplings

    These bursting pockets of flavour, also known as Xiao Long Bao are a delightful treat and are a superior way of eating dumplings.
    Prep Time30 minutes
    Cook Time1 hour
    Total Time1 hour 30 minutes
    Servings: 20

    Equipment

    • Steamer

    Ingredients

    Soup Jelly

    • 1 tsp agar agar
    • 1 cube vegetable stock
    • 1 tbsp light soy sauce
    • 2 tbsp shao xing wine
    • 1 tsp mushroom seasoning
    • 1 tsp agave syrup
    • white pepper
    • salt
    • 1 cup water

    Dumpling Filling

    • 25 round wrappers
    • 250g vegan pork mince or tofu
    • 2 stalks spring onions or chives
    • 1 tsp grated ginger
    • 1/4 tsp white pepper
    • 1 tsp red chili flakes
    • 1 tbsp sesame oil

    Dipping Sauce

    • 2 tbsp light soy sauce
    • 1 tbsp black vinegar
    • 1 tsp chili oil

    Instructions

    • To a pot, add water and ingredients required for soup jelly.
    • Bring to a boil and transfer to a container. Let it cool and refrigerate overnight.
    • In a mixing bowl, combine all the filling ingredients: ground vegan pork, sesame oil, white pepper, chili flakes, grated ginger, and chopped green onions.
    • Chop the solid soup jelly into small cubes and add them to the filling. Mix until well combined.
    • Place a spoonful of filling in the center of each dough circle. Carefully pleat and seal the edges of the dough to form a dumpling, ensuring there are no gaps.
    • Line a steamer basket with parchment paper or cabbage leaves to prevent sticking.
    • Place the assembled dumplings in the steamer basket, leaving space between each dumpling to prevent them from sticking together.
    • Steam the dumplings over boiling water for about 8 minutes – do not over steam if not the soup will come out of the dumplings.
    • Carefully transfer the steamed soup dumplings to a serving plate using a spatula or chopsticks.
    • Serve hot with dipping sauce, immediately.
    • Pierce the dumplings with a chopstick or a soup spoon to release the flavorful broth inside before taking a bite.
  • Spicy Popcorn Tofu

    Spicy Popcorn Tofu

    These tofu bites fried to perfection and tossed in a asian-style spicy sichuan seasoning is the perfect go-to snack for any day.

    Prepare your taste buds for an explosion of heat and flavor with this Spicy Popcorn Tofu. This bite-sized delight packs a punch with its crispy exterior and a bold combination of asian-style spices that will leave you craving for more. It’s simple and cleared out in just a few minutes by my family because it made such an addictive snack!

    Whether you’re hosting a party or looking for a bold snack to elevate your movie night, this crispy and spicy tofu snack has to be on the menu. You can also easily use these in wraps, salads as well as a meat substitute in dishes.

    Enjoy the perfect balance of crunch and spice in every bite by deep frying the tofu to perfection and tossing them in spices in just under 30 minutes.

    What Do I Need?

    • extra firm tofu – freeze the tofu and thaw it the microwave for 2 minutes. Squeeze out excess water and you have the perfect texture to make popcorn tofu!
    • all-purpose flour – you can substitute this with gluten free flour.
    • corn starch – to make the tofu crispy!
    • spices – five spice powder, garlic powder, onion powder, gochugaru (or red chili flakes)
    • neutral oil for frying
    • seasoning – dried red chillies, sichuan pepper, deep fried curry leaves and roasted peanuts

    For gluten free substitutions, swap plain flour for gluten free flour.

    For alliums free substitutions, swap out onion & garlic powders for hing.

    Print Recipe

    Spicy Popcorn Tofu

    These tofu bites fried to perfection and tossed in a asian-style spicy sichuan seasoning is the perfect go-to snack for any day.
    Prep Time10 minutes
    Cook Time20 minutes
    Total Time30 minutes
    Course: Appetizer
    Cuisine: Asian, Fusion
    Keyword: tofu, tofu recipes
    Servings: 4

    Ingredients

    • 250 g extra firm tofu
    • 1/2 cup plain flour
    • 1/2 cup water add more if the batter is too thick
    • 1 tbsp corn starch
    • 1 tsp 5-spice powder
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 2 tsp gochugaru more for more spicy
    • 1 tsp salt
    • 1/4 tsp white pepper
    • neutral oil for frying

    Seasoning

    • 4-5 dried red chillies
    • 2 sprigs curry leaves
    • 1 tsp sichuan pepper
    • 2 tbsp peanuts

    Instructions

    • In a bowl, mix all-purpose flour, cornstarch, 5-spice, onion powder, garlic powder, gochugaru (or red chili flakes), salt and black pepper.
    • Cut the frozen and thawed tofu into squares. Heat vegetable oil in a deep fryer or a heavy-bottomed pan.
    • Fry the coated tofu pieces in batches until they turn golden brown and crispy, about 3-4 minutes per batch.
    • Using a slotted spoon, transfer the fried chicken to a paper towel-lined plate to drain excess oil.
    • In the remaining oil, fry curry leaves (beware of splattering!) until crispy. Repeat with dried red chillies and peanuts.
    • Add sichuan pepper, curry leaves, red chillies and peanuts to the popcorn tofu. Add more salt to taste and give them a toss.
    • Serve hot and enjoy!
  • Korean Fried ‘Chicken’

    Korean Fried ‘Chicken’

    These spicy, juicy Korean Fried ‘Chicken’ is made with lion’s mane mushrooms and a sweet & savoury korean inspired sauce.

    I first had Korean Fried Chicken at a korean restaurant close to where we used to go to college – their Budae Jjigae (Army Stew) and soy korean chicken was one of our must-order dishes. Since I like spicier flavours, I’ve been trying to recreate a vegan version made with mushrooms.

    The texture of lion’s mane mushrooms does an impressive job in replicating the texture of chicken, with the fattiness and tearable layers of the fungi. This delightful twist on the classic Korean Fried Chicken takes these umami-rich mushrooms to new heights, delivering a crunchy exterior with a burst of Korean-inspired gochujang sauce.

    I personally like to eat this as it is because it’s so spicy and flavourful on its own. Another idea would be to slice them and add them as fillings to sandwiches and wraps for a delicious and healthy plant-based meal.

    A key ingredient to making the sauce is gochujang: Gochujang is a Korean fermented red chilli paste with a spicy and sweet flavour. I use a vegan version in all of my korean-inspired recipes – Vegan Tofu & Mushroom Bulgogi, Army Stew, Sundubu Jjigae, & this Creamy Gochujang Rose Pasta.

    What Do I Need?

    • lion’s mane mushrooms – you can also replicate this recipe with oyster mushrooms.
    • all-purpose flour – substitute with gluten free if required
    • corn starch – to add crispiness
    • spices – smoked paprika, garlic powder, onion powder, cayenne pepper
    • salt & black pepper
    • kfc sauce – gochujang, sesame oil, ketchup, maple syrup, white vinegar, soy sauce
    • neutral oil for frying
    Print Recipe

    Korean Fried ‘Chicken’

    These spicy, juicy Korean Fried 'Chicken' is made with lion's mane mushrooms and a sweet & savoury korean inspired sauce.
    Prep Time5 minutes
    Cook Time45 minutes
    Total Time50 minutes
    Course: Appetizer, Main Course
    Cuisine: Fusion, Korean
    Keyword: korean, korean recipes
    Servings: 6

    Ingredients

    • 300 g lion's mane mushrooms
    • 1.5 cups all-purpose flour
    • 2 tbsp corn starch
    • 1 tsp paprika
    • 1/4 tsp cayenne pepper
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1 tsp salt
    • 1/4 tsp black pepper
    • 1 cup oat milk add more to get a thick batter

    Sauce

    • 1 tbsp sesame oil
    • 2 stalks scallions white part
    • 1 clove diced garlic
    • 1 tsp minced ginger
    • 1 tbsp gochujang
    • 1.5 tbsp ketchup
    • 2 tsp rice wine vinegar
    • 1 tbsp soy sauce
    • 1 tsp maple syrup
    • splash of water

    Garnish

    • scallions green part
    • toasted sesame seeds

    Instructions

    • Clean and trim the lion's mane mushrooms, removing any tough stems. Break apart the mushrooms into small, sizeable chunks.
    • In a bowl, combine all ingredients for the batter – flour, corn starch, spices, salt and black pepper. Mix together with whisk.
    • Add oat milk slowly to the batter until you get a thick and smooth batter (not too thick and not runny).
    • Heat oil in a pan and make sure there's enough oil for the mushrooms to be fully submerged.
    • Coat the mushrooms in the batter and carefully place into oil. The oil must immediately start sizzling.
    • Keep a close eye and fry mushrooms until golden brown. As you're frying all the mushrooms, you can start on the sauce.
    • To a separate pan, add sesame oil and heat up. Add the white part of scallions and saute.
    • Then add sliced garlic and minced ginger. Saute until aromatic.
    • Add gochujang, ketchup, rice wine vinegar, soy sauce and maple syrup. Add a splash of water to loosen the sauce.
    • Add the fried mushrooms back in and serve immediately with toasted sesame seeds and scallions. Enjoy!
  • Parmesan Crusted Brussel Sprouts

    Parmesan Crusted Brussel Sprouts

    This is an easy, vegan version of the TikTok viral crispy parmesan potatoes – the perfect one-pan side dish for the holiday season with Brussel Sprouts instead!

    These crispy parmesan potatoes can be made vegan in a hot minute with the right seasonings and cooking method of potatoes. They are absolutely crunchy, delicious and addictive.

    Here are my tips on how you can master this dish for your holiday dinner:

    Parboil your Brussel Sprouts

    Parboiling your vegetable allows 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. 

    Use the right seasonings

    To get the same cheesy and strong flavour of these viral brussel sprouts, you need to include these ingredients:

    • Nutritional yeast – for the cheesy flavour. Also packs in some B12 if you’re vegan or vegetarian!
    • Vinegar or lemon juice – for acidity
    • Olive oil – use a generous amount for maximum crisp
    • Herbs – italian seasoning, thyme and rosemary work great with potatoes
    • Spices – onion & garlic powder, and chili flakes (optional)

    You can substitute the nutritional yeast for vegan parmesan substitute or shredded vegan cheese as well.

    How do I get that crispy layer?

    The secret to getting that crispy ‘parmesan’ looking layer is corn starch! It’s a gluten free alternative to plain flour and it gives a beautiful crisp layer. I brushed some on top of the potatoes as well for them to crisp up.

    This recipe is also 100% gluten free!

    Print Recipe

    Parmesan Crusted Brussel Sprouts

    This is an easy, vegan version of the TikTok viral crispy parmesan potatoes – the perfect one-pan side dish for the holiday season with Brussel Sprouts instead!
    Prep Time10 minutes
    Cook Time25 minutes
    Total Time35 minutes
    Course: Appetizer
    Cuisine: Fusion
    Keyword: brussel sprouts, tiktok
    Servings: 4

    Ingredients

    • 12-14 brussel sprouts
    • 2 tbsp nutritional yeast
    • 2 tsp corn starch
    • 1 tbsp vinegar sub lemon juice
    • 3-6 tbsp olive oil
    • 1 tsp dried thyme
    • 1 tsp dried rosemary
    • 1/2 tsp chili flakes sub 1/4 tsp cayenne pepper
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1/4 tsp black pepper
    • salt

    Instructions

    • Preheat oven to 200°C. Cut the sprouts into half.
    • Boil a pot of water and add some salt. Once the water comes to a boil (bubbling), add the brussell sprouts. Cook for 5-7 minutes until they are parboiled.
    • Drain the sprouts and wait for them to cool down.
    • Meanwhile, make the sauce to roast them. Combine all the spices in a bowl and mix well with a splash of water to loosen the mixture.
    • Pour the mixture into a baking tray, saving some to brush the upper layer of potatoes. Line the sprouts, facing down.
    • Brush them with remaining sauce.
    • Roast in oven for about 15 to 20 minutes. After 15 minutes, keep monitoring to check if you see the crisp forming. You can also broil for 5 minutes if required. It's very easy to burn them so keeping an eye out always helps!
    • Take out of the oven and let it cool for 5-10 minutes. Enjoy immediately!
  • Vegan Potato & Leek Soup

    Vegan Potato & Leek Soup

    Nothing hits like a creamy, hearty potato & leek soup during chilly days – topped with spiced crispy chickpeas and chives for the ultimate soup-erb soup!

    Leek is not a common ingredient in my pantry, but every time I use it I think about why it’s not! Leeks are underrated and have amazing nutritional benefits. They are are high in iron and vitamins while helping to improve digestion. They subtle sweet flavour is what draws me to them as they are not as pungent as they counterpart cousins like onions and garlic.

    Leeks paired with potatoes in soup form is debated to be either a French or Irish classic. After reading up, it was interesting to learn that potatoes were majorly hyped in France (late 18th century onwards) – thanks to Antoine-Augustin Parmentier who was a huge advocate of potatoes as a food source. This subsequently led to surge in potato recipes becoming widespread in the 19th century.

    This easy recipe incorporates just a few ingredients but what makes this a little unique is the crispy topper – spiced crispy chickpeas. It’s one of my favourite ways to prepare chickpeas other than hummus but I may be a little biased because I love chickpeas in all forms.

    What Do I Need?

    This recipe is simple and gluten free. With a short ingredient list and a quick preparation time, you can make this soup easily during chilly days.

    • leeks – you can use both the white and green parts for this recipe
    • potatoes – yukon or russets potatoes work really well!
    • vegetable stock cubes – to add flavour. I always try to use organic ones!
    • herbs – thyme and bay leaves (fresh thyme is great but dried thyme works too)
    • plant milk – to add some creaminess I like to add soy milk! But any plant milk works, even coconut if you want extra creaminess and fattiness
    • garnish – olive oil and chives (+ crispy chickpeas)
    Print Recipe

    Vegan Potato & Leek Soup

    Nothing hits like a creamy, hearty potato & leek soup during chilly days – topped with spiced crispy chickpeas and chives for the ultimate soup-erb soup!
    Prep Time5 minutes
    Cook Time25 minutes
    Total Time30 minutes
    Course: Appetizer, Soup
    Cuisine: Fusion
    Keyword: soup
    Servings: 4

    Ingredients

    • 1 tbsp vegan butter
    • 2 large leeks
    • 3 cloves garlic
    • 2-3 medium potatoes
    • 3 cups water
    • 2 cubes vegetable stock
    • 2 bay leaves
    • 1 tsp dried thyme (sub 2 sprigs fresh thyme)
    • 1/2 tsp salt if needed
    • 1/4 tsp black pepper
    • 1 cup soy milk
    • chivea garnish

    Spiced Crispy Chickpeas

    • 1 can chickpeas
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 2 tsp smoked paprika
    • 1/4 tsp turmeric
    • 1 tsp dried herbs
    • 1/2 tsp salt
    • 1/4 tsp black pepper
    • 1-2 tbsp olive oil

    Instructions

    • Preheat oven to 200C.
    • Drain and rinse your chickpeas from the can. Add them onto a baking tray, add your seasonings and coat the chickpeas evenly.
    • Bake chickpeas for about 15-17 minutes until they are crispy, tossing them halfway.
    • Chop the ends of the leeks (there might be dirt stuck between the layers) and chop them nicely.
    • Peel potatoes and dice them into cubes. Smash the cloves of garlic with a knife.
    • To a pot, add vegan butter. Once it melts, add the leeks and saute for a few minutes. Add garlic and saute for a minute more.
    • Add your potatoes, 3 cups of water (2 cups if you want a thicker soup) and add your seasonings – vegetable stock cube, thyme, black pepper and salt (if needed).
    • Boil for 10 minutes until potatoes are fork tender.
    • Add in your soy milk and mix well. Use an immersion blender and blend the soup until smooth.
    • Top the soup with crispy chickpeas, olive oil and chives. Serve!
  • 15-min Vegan Egg Drop Soup

    15-min Vegan Egg Drop Soup

    With a delicious combination of hearts of palm & beancurd skin, this simple & classic vegan egg drop soup is warming and comforting for the soul.

    “Egg Drop” soup is a hawker favourite and staple and traditionally it’s prepared by dropping a raw egg into the soup (obviously) but we’re making a vegan version with my favourite substitute: beancurd skin.

    If you’re allergic to soy, you can also use hearts of palm. I find that using a mixture of both not only elevates the taste but also makes the soup have varying textures and hence, more hearty to slurp through!

    This recipe only takes 15 minutes tops, and makes the most delicious appetizer. You can elevate this soup by having it with rice and some chili oil.

    What You Need

    • dried beancurd – I like to rehydrate dried beancurd for a nice, stringy egg like texture. It’s so tasty too!
    • hearts of palm – shredding hearts of palm with a fork is another way to get that flaky or stringy texture that we’re looking to replicate in the soup.
    • broth – using a good vegetable stock flavours the broth really well!
    • spices – white pepper, ginger and garlic powders for flavour and turmeric for that yellow colour
    Print Recipe

    15-min Vegan Egg Drop Soup

    With a combination of delicious hearts of palm & beancurd skin, this simple & classic vegan egg drop soup is warming and comforting for the soul.
    Prep Time5 minutes
    Cook Time10 minutes
    Total Time15 minutes
    Course: Appetizer, Soup
    Cuisine: Chinese
    Keyword: soup
    Servings: 4

    Ingredients

    • 1 sheet dried beancurd
    • 2 sticks hearts of palm
    • 4 cups water
    • 1 cube vegetable stock
    • 3/4 tsp black salt
    • 1/4 tsp white pepper
    • 1/2 tsp agave syrup
    • 1 tsp garlic powder
    • 1 tsp ginger powder
    • 3 tbsp corn starch mixed with 1/3 cup water
    • 1/4 tsp turmeric
    • 1 scallion garnish

    Instructions

    • Soak the dried beancurd sheet in hot water for 5 minutes until soft. Slice into thin pieces. Shred the heats of palm in the mean time.
    • Add some water to a pot and add in vegetable stock and salt. Mix well and bring to a boil.
    • Add in beancurd sheet and hearts of palm. Add in all spices – white pepper, garlic powder, ginger powder, agave syrup and turmeric.
    • Bring to a boil and simmer for 5 minutes. Add in corn starch slurry and simmer for another 5 minutes.
    • Garnish with chopped scallions!
  • Vegan Tom Kha (Thai Coconut Soup)

    Vegan Tom Kha (Thai Coconut Soup)

    The flavour and creaminess of Tom Kha, a tangy thai soup, comes from a coconut broth infused with fresh herbs & topped with scallop mushrooms.

    Tom Yum Soup is a staple in my kitchen, but Tom Kha has been a recent favourite – its creaminess from coconut milk and flavour from fresh spices like lemongrass, galangal & kaffir lime leaves has been a hame changer. Often this soup comes with chicken or seafood so to mimic that we will be using king oyster mushrooms to make our vegan scallops.

    Tom kha gai, which is how it’s most commonly referred to (gai means chicken), is one of the most popular soups in Thailand. I have tried it myself several times and it never disappoints. Tom refers to the “heat” while kha is referring to galangal. Ultimately, this broth is flavoured with rice and fresh spices that make this dish extremely versatile and easy to veganise without compromising on flavour!

    What You Need

    • spices – lemongrass whole, galangal and kaffir lime leaves
    • coconut milk – you can use full fat coconut milk or coconut cream
    • vegetable stock – optional, but adds a lot of extra flavour! You can also substitute this with mushroom seasoning or 1 tbsp vegan oyster sauce.
    • soft, silken tofu – this works better in this recipe than extra firm tofu
    • bird’s eye chillies
    • vegan fish sauce – an easy substitute if you don’t have this would be light soy sauce
    • kaffir lime leaves

    This recipe is naturally 100% gluten free (check if your vegetable stock, soy sauce or vegan fish sauce is gluten free).

    Print Recipe

    Vegan Tom Kha

    The flavour and creaminess of Tom Kha, a tangy thai soup, comes from a coconut broth infused with fresh herbs & topped with scallop mushrooms.
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Appetizer, Soup
    Cuisine: Thai
    Keyword: soup, thai recipes
    Servings: 2

    Ingredients

    • 2 king oyster mushrooms
    • 10 slices galangal thumb size
    • 3 lemongrass
    • 6 kaffir lime leaves
    • 150 g silken tofu
    • 1 tbsp neutral oil
    • 1 cube vegetable stock
    • 1/2 tsp salt
    • 2 cups water
    • 200 ml coconut milk
    • 2 bird's eye chillies
    • 1 tbsp vegan fish sauce

    Garnish

    • 1/2 lime
    • sliced chillies
    • scallions
    • coriander
    • chili oil

    Instructions

    • Slice the king oyster mushrooms into round shapes and slit them criss-cross to mimic scallops. Cut silken tofu into cubes.
    • Cut the stalks of the lemongrass and smash them with your knife. Slice galangal for better infusion of flavours.
    • To a pan, heat some oil. Add galangal and lemongrass. Saute for a few minutes until fragrant.
    • Add in your oyster mushrooms (if not you can also pan fry them first before adding). And saute until they are fully cooked and lightly browned.
    • Add in water, veggie stock cube, salt and mix well. Add in your silken tofu and bring to a boil.
    • Add in coconut milk and red chillies (slit them if you want more spice). Finish with some vegan fish sauce or light soy sauce.
    • Squeeze juice from half a lime. Serve and garnish with spring onions, coriander, chillies and chili oil. Enjoy!
  • Vegan Okonomiyaki

    Vegan Okonomiyaki

    This vegan Japanese pan-fried pancake is made with cabbage and vegetables, drizzled with my 5-minute homemade Okonomiyaki sauce as well as vegan mayo!

    Okonomiyaki is a popular street food, said to have originated in Japan and is now also found in many Japanese restaurants – however, I have yet to come across a vegan version of this tasty, gem of a pancake. It reminds me of takoyaki balls (pan fried balls stuffed with fillings), in terms of the texture and taste. This pancake is filled with many more vegetables, making it a healthy side dish.

    There are various types of okonomiyaki but this version above are referring to Kansai-style, which involves the mixing of the ingredients together prior to pan frying them.

    I love that this recipe comes together in just 30 minutes, especially if you have your homemade sauce ready to go!

    What You Need

    • cabbage – green cabbage works best for this recipe and is also predominantly done for the traditional version. However, you could switch this up a little and even substitute with purple cabbage for a vibrant pancake!
    • spring onions – I used leeks instead as they have a mild, sweet but different flavour profile. Either are fine infront
    • mushrooms – I used king oyster mushrooms as we use them more than shitake but any mushrooms chopped up jullienne would be perfect
    • flour – you can use regular self-raising flour or gluten free flour
    • kombu dashi – for the umami flavour
    • homemade okonomiyaki sauce – ketchup, vegan worchestershire sauce, soy sauce and a sweetener of your choice: that’s all it takes!
    Print Recipe

    Vegan Okonomiyaki

    This vegan Japanese pan-fried pancake is made with cabbage and vegetables, drizzled with my 5-minute homemade Okonomiyaki sauce as well as vegan mayo!
    Prep Time15 minutes
    Cook Time15 minutes
    Total Time30 minutes
    Course: Appetizer, Main Course
    Cuisine: Japanese
    Keyword: pancakes
    Servings: 2

    Ingredients

    • 2 cups shredded green cabbage
    • 1 stalk leek
    • 1 cup sliced king oyster mushrooms
    • 2/3 cup self-raising flour
    • 3/4 cup water
    • 2 tbsp corn starch
    • 1 tbsp kombu dashi
    • 1 tsp baking powder
    • water (more if batter is too dry)
    • 1/2 tsp salt
    • olive oil for frying

    Homemade Okonomiyaki Sauce

    • 1/4 cup ketchup
    • 2 tbsp vegan worchestershire sauce
    • 1 tbsp light soy sauce
    • 1/2 tbsp sweetener

    Garnish

    • vegan mayo
    • vegan pork floss (optional)
    • spring onions
    • toasted white sesame seeds

    Instructions

    • Mix all the ingredients required for the pancake until fully combined.
    • Heat up a pan with generous amount of olive oil and add the pancake.
    • Cook on one side for 5 minutes with the lid closed on a low-medium flame. Scrape the sides to see if the pancake is sticking to the pan. Flip the pancake with the momentum of your wrist.
    • Cook the other side for 5 more minutes.
    • Make the okonomiyaki sauce by combining all the ingredients fully.
    • Transfer the pancake to a plate, drizzle with sauce and vegan mayo. Sprinkle with vegan floss, spring onions and toasted sesame seeds. Divide into 8 slices and devour!