Brown Girl Vegan

Category: Appetizer

  • Muhammara (Roasted Red Pepper Dip)

    Muhammara (Roasted Red Pepper Dip)

    Muhammara is a sweet, tangy and aromatic roasted red pepper dip from the Middle East, blended with walnuts and breadcrumbs for the perfect texture.

    Muhammara is a sweet & spicy dip originating in Aleppo but now found in many other Middle Eastern regions, made with roasted red bell peppers, walnuts, breadcrumbs, spices and pomegranate molasses.

    I tried this dip first in a Persian Restaurant in Singapore, and was in awe of the vibrant colour and flavour. I was also surprised to find out that it was naturally vegan – once I made it at home, I actually forgot about hummus for abit because this dip was just that unique and good tasting.

    There are some ingredients here that I was not able to access like Aleppo Pepper Flakes so I substituted it with regular chili flakes instead. This recipe can also be made gluten free if you substitute breadcrumbs with a gluten free version!

    Print Recipe

    Muhammara (Roasted Red Pepper Dip)

    Muhammara is a sweet, tangy and aromatic roasted red pepper dip from the Middle East, blended with walnuts and breadcrumbs for the perfect texture.
    Prep Time30 minutes
    Cook Time15 minutes
    Total Time45 minutes
    Course: Appetizer
    Cuisine: Middle East
    Keyword: dips
    Servings: 4

    Ingredients

    • 3 large red bell peppers
    • 1/2 cup chopped walnuts
    • 1/3 cup breadcrumbs
    • 3 tbsp extra virgin olive oil
    • 1/2 tsp ground cumin
    • 1 tsp red pepper flakes
    • 1 tsp lime juice
    • 1 tbsp pomegranate molasses
    • 1/4 tsp black pepper
    • 1/2 tsp salt
    • splash of water (if necessary)

    Garnish

    • 2 roasted chopped walnuts
    • 1 tbsp pomegranate
    • extra virgin olive oil
    • parsley

    Instructions

    • Preheat oven to 200C. Chop red peppers into half and roast them in the oven for 15 to 20 minutes.
    • Blend all the ingredients required in a food processor. For a more authentic version, you could also use a pestle and mortar.
    • Garnish generously with the ingredients and serve with sourdough, pita or any flatbread!
  • Scallion & Leek Pancakes

    Scallion & Leek Pancakes

    These crispy and flaky Chinese-style savoury pancakes are crunchy, addictive and an absolute delight to munch on, when paired with a soy-sesame dipping sauce.

    My first experience with these pancakes were at little shops in my neighbourhood hawker centre that would sell different styles of crispy pancakes. I tried them once or twice but never noticed the simplicity and brilliance of the pancake – we’ve come across many scallion pancake recipes on the Internet but the addition of leeks give it a slight hint of sweetness paired with the tang and acidity from the spring onions.

    Savoury pancakes are usually an instant hit for me, and these taste absolutely amazing. The layers are filled with generous amounts of chopped spring onions and leeks with a hint of sichuan pepper so every bite you take will have the right balance of flavours.

    These pancakes are also known as Cong You Bing (葱油饼) and they are a savoury pastry-type flatbread, originating from northern China.

    Tips to make the perfect pancake

    There are certain steps in this recipe, that might leave you wondering – why do it this way? Here I will give you some tips that I’ve learnt during the recipe testing phase to maximise flavour of these delicious flatbreads!

    Kneading dough

    I’ve tried 2 versions – using a mix of hot and cold water as well as using just hot water to mix the dough. I found that both versions worked well for the dough, but in this recipe I will be using boiling water.

    Filling

    I like to use both parts of the spring onions and leeks to add to the filling. I find that it looks very appealing, colour wise and also tastes very balanced.

    Flakiness of pastry

    Add some flour to the filling. The paste should have a good mix of flour and oil for it to have the perfect texture.

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    Scallion and Leek Pancakes

    These crispy and flaky Chinese-style savoury pancakes are crunchy, addictive and an absolute delight to munch on, when paired with a soy-sesame dipping sauce.
    Prep Time15 minutes
    Cook Time30 minutes
    Total Time45 minutes
    Course: Appetizer
    Cuisine: Chinese
    Keyword: pancakes, savoury
    Servings: 4

    Ingredients

    • 2 cups all purpose flour
    • 1/2 tsp salt
    • 2/3 cup boiling water

    Filling

    • 2 tbsp all purpose flour
    • 3 tbsp extra virgin olive oil
    • 1/4 tsp sichuan pepper powder
    • 1/2 cup chopped spring onions
    • 1/2 cup chopped leeks
    • pinch salt

    Soy-sesame dipping sauce

    • 1.5 tbsp light soy sauce
    • 1 tsp rice vinegar
    • 1 tsp sesame oil
    • 1/2 tsp agave syrup

    Instructions

    • Add all the dry ingredients to a bowl and add boiling hot water. Use chopsticks to stir until a rough dough combines.
    • Use your hand to combine further – the dough does not have to be smooth looking. Cover for 15 minutes.
    • Meanwhile, make your filling by combining all the ingredients in a bowl and giving it a mix. Add more oil if mixture is too thick.
    • Knead the dough for a few minutes until it becomes smooth. Cut and divide into 6 pieces.
    • Add some oil on a smooth surface and roll out a piece of dough into a rectangle. Add the filling and loosely roll it up.
    • Twist and roll the dough again until it looks like a snail shell. Roll this again until you get a nice, thin pancake.
    • Repeat this process for the rest of the dough pieces.
    • Heat up your pan and brush with some olive oil. Add the pancake and pan fry for a few minutes on both sides until crispy.
    • Mix the ingredients for soy sesame sauce. Slice the pancakes into four and serve!

  • Korean Braised Tofu

    Korean Braised Tofu

    This spicy braised tofu dish, also known as dubu-jorim is coated in a savoury, spicy sauce seasoned with lots of spring onions and toasted sesame seeds.

    This simple tofu recipe will have you addicted to tofu – it’s pan fried to the perfect crispy and coated in a spicy soy sauce with lots of spring onions and sesame seeds for the ultimate flavour. It makes a nice pairing with rice, noodles or anything really from spring rolls to wraps and sandwiches.

    Tofu is commonly used in many Korean dishes (even meat-based ones) as it’s soaks up all the flavour and an amazing source of protein. It is also incredibly versatile, so you can add it as a substitute to most dishes while still getting the same spicy or sweet flavours.

    One more thing about this recipe is that you can use tofu the way you buy it – no freezing or thawing needed. Using it in its natural form elevates the flavours to the next level! It involves a simple two-step process pan-frying the tofu until golden brown and crispy (yes it gets crispy even without corn starch), then braising them in a spicy-soy sauce loaded with chopped scallions. The aroma is wonderful!

    What You Need for This Recipe

    • Tofu: using extra firm tofu would be ideal so it does not fall apart when frying. Soft tofu tends to do that – one way to avoid this when you only have soft tofu is to deep frying to make sure they get as crispy as possible.
    • Spicy-soy sauce: light soy sauce, sesame oil, gochugaru and coconut sugar to balance out the spice
    • Aromatics: spring onions – add both white and green parts but reserve some of the green for later!
    • Garnish: toasted sesame seeds and green onions
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    Spicy Korean Braised Tofu

    This spicy braised tofu dish, also known as dubu-jorim is coated in a savoury, spicy sauce seasoned with lots of spring onions and toasted sesame seeds.
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Appetizer, Side Dish
    Cuisine: Korean
    Keyword: korean recipes, tofu recipes
    Servings: 4

    Ingredients

    • 450 g extra firm tofu
    • oil for pan frying
    • 3 tbsp light soy sauce
    • 2 tbsp sesame oil
    • 1 tsp coconut sugar
    • 1 tbsp gochugaru
    • 2 tsp toasted sesame seeds (black & white)
    • 1/3 cup scallions
    • 1/4 cup water

    Garnish

    • toasted sesame seeds
    • spring onions green part

    Instructions

    • Slice tofu into squares and pan fry in oil until crispy.
    • Mix all the ingredients needed for the sauce.
    • Pour the sauce over the fried tofu and braise it for a few minutes, letting it soak up all the flavour.
    • Garnish with spring onions and sesame seeds.
  • Kimchi Pancake (Kimchijeon)

    Kimchi Pancake (Kimchijeon)

    This vegan-friendly kimchi pancake is made with a simple batter made from flour, vegan kimchi and vegetables. Nutritious and simple to make!

    Kimchi pancake is one of the easiest dishes to make and is absolutely flavour-packed and nutritious from the added vegetables. You can have this as a snack and also pair this with your lunch or dinner as the perfect side dish.

    The Korean name for kimchi pancakes are called Kimchi Buchimgae or Kimchijeon. The history of how kimchi came about was deeper compared to the actual dish itself – During the Silla dynasty (57 BC – AD 935), kimchi became widespread and prevalent as Buddhism caught on and encouraged a vegetarian diet. Who would have thought?

    For my other kimchi recipes, you can check out my: Spicy Kimchi Udon, Vegan Kimchi Grilled Cheese Sandwich, and Vegan Korean Army Stew.

    Traditionally, meat is also often added to the pancakes but today we’ll be making a vegan version packed with veggies and herbs. You can make these pancakes easily with any leftover vegetables at home, flour and a good quality vegan kimchi. One of the key components of flavour is also adding the kimchi brine along with the kimchi that elevates the sourness and spice to another level.

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    Kimchi Pancake (Kimchijeon)

    This vegan-friendly kimchi pancake is made with a simple batter made from flour, vegan kimchi and vegetables. Nutritious and simple to make!
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Appetizer, Side Dish
    Cuisine: Korean
    Keyword: korean, pancakes
    Servings: 3

    Ingredients

    • 1/2 cup flour`
    • 2 tbsp corn starch
    • 1 cup vegan kimchi
    • 1 tbsp kimchi juice
    • 1/3 cup water
    • salt
    • 1/2 cup carrot thinly sliced
    • 1/2 cup baby corn thinly sliced
    • 2 stalks spring onions
    • oil for frying

    Dipping Sauce

    • 2 tsp soy sauce
    • 1 tsp mirin
    • 1 tsp sesame oil
    • 1 tsp toasted sesame oil

    Instructions

    • Combine dry ingredients together first. Add in kimchi, kimchi juice, vegetables and water. Give it a good mix.
    • Add some oil evenly to a pan and add in your kimchi pancake batter. Cook for a few minutes on one side and ensure that the pancake is not sticking to pan.
    • Fling your wrist and flip the pancake, letting it cook for a few minutes on the other side.
    • Mix together ingredients for the dipping sauce. Slice your pancake evenly and serve with the sauce!

  • Hummus with Meat

    Hummus with Meat

    This Lebanese staple consists of a silky, smooth hummus dip topped with vegan ground beef made with tofu and spices and garnished with pine nuts, coriander and olive oil.

    This easy hummus recipe consists of spiced ground vegan beef made with tofu and is traditionally known as hummus bil lahme! This dip originated in Lebanon but can also be widely found across many regions in the Middle East. It has become so popular that it can be found internationally as well!

    The garnish gives the dish more flavour – I used olive oil, paprika, toasted pine nuts and chopped coriander.

    What You Need for This Recipe

    • Chickpeas – I used one can of chickpeas for the recipe along with the chickpea water
    • Tahini – a good quality tahini is needed for silky, smooth hummus
    • Lemon juice – it’s important to add some acidity into this dip
    • Spices – cumin is a must!
    • Olive oil – a good quality olive oil is important, extra virgin or cold pressed olive oils would work
    • Vegan ground beef – extra firm tofu and spices

    This recipe is gluten free! Simple swap out dark soy sauce for a gluten free soy sauce or tamari and you’re good to go!

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    Hummus with Meat

    This Lebanese staple consists of silky, smooth hummus topped with vegan ground beef & garnished with pine nuts, coriander & olive oil.
    Prep Time5 minutes
    Cook Time25 minutes
    Course: Appetizer
    Cuisine: Lebanese, Middle East
    Keyword: dips, hummus
    Servings: 4

    Ingredients

    Vegan Ground 'Beef'

    • 200 g extra firm tofu
    • 1 tsp ground cumin
    • 1 tsp ground coriander
    • 1 tsp dried oregano
    • pinch cayenne pepper
    • 1 tbsp vegan beef stock powder (sub 1/8 cup concentrated vegan beef stock)
    • 1 tbsp dark soy sauce
    • 1 tbsp tomato paste
    • 1/4 freshly cracked black pepper
    • pinch hing
    • salt to taste

    Hummus

    • 1 can chickpeas
    • 3 tbsp tahini
    • 1/2 tsp cumin
    • 1 tbsp lemon juice
    • 3 tbsp extra virgin olive oil
    • salt
    • 3-4 ice cubes
    • 1/4 cup chickpea water (add more if required)

    Garnish

    • extra virgin olive oil
    • smoked paprika
    • 1-2 tbsp pine nuts
    • chopped coriander

    Instructions

    • Crumble extra-firm tofu and add it to a pan with oil. Add all your spices – cumin, coriander, oregano, cayenne pepper, stock powder, hing and black pepper. Give it a good mix until well combined.
    • Add dark soy sauce and tomato paste. Give them a good mix until they are brown and fully pan roasted. They should have a dark hue.
    • Drain chickpeas and add them to a blender. Keep the chickpea water from the can.
    • Add all ingredients for the hummus to a high speed blender and blend until smooth. Add more chickpea water if required.
    • Add the vegan mince to top the hummus and garnish with olive oil, smoked paprika, toasted pine nuts and chopped coriander.
  • Vada Pav

    Vada Pav

    This crispy potato fritter sandwiched between fluffy small buns laced with sweet and spicy chutneys are spicy, flavourful and delicious!

    Vada Pav is a popular fast food or street food dish that originated in central Mumbai as a snack heavily consumed by the working class. You can call it a mini Indian ‘burger’ or a ‘sandwich’ but basically you can have two to three of these with masala chai for the perfect afternoon pick me up.

    Vada basically refers to the crispy fried potato fritter coated in a chickpea batter. The potato filling is extremely simple to cook and prepare with cooked potato, a few spices and herbs. The chickpea frying batter is also very simple to make – combine the ingredients with water to make a nice batter and dunk the patties in it.

    The other most important thing is finding the right bread to make Vada Pav. Pav refers to a small fluffy bun that is widely consumed in India – it’s very soft and light. I managed to find a vegan one where I live and even though traditionally, it is served as it is, I toasted them in vegan butter for more flavour.

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    Vada Pav

    This crispy potato fritter sandwiched between fluffy small buns laced with sweet and spicy chutneys are spicy, flavourful and delicious!
    Prep Time15 minutes
    Cook Time30 minutes
    Total Time40 minutes
    Course: Appetizer, Snack
    Cuisine: Indian
    Keyword: indian food, indian recipes
    Servings: 4

    Ingredients

    Potato Filling

    • 2 medium potatoes (cooked and peeled)
    • 1 tbsp oil
    • 1/2 tsp mustard seeds
    • 1/2 tsp fenugreek seeds
    • 1/2 tsp cumin seeds
    • 1 sprig curry leaves
    • 1 small green chilli
    • 1 tsp ginger paste
    • 1/4 tsp turmeric powder
    • 1 tsp chili powder
    • pinch hing
    • handful coriander
    • 1 tsp lime juice
    • salt

    Chickpea Batter

    • 3/4 cup besan / chickpea flour
    • 1 tbsp rice flour
    • 1/4 tsp turmeric
    • 1/4 tsp chili powder
    • pinch hing
    • salt
    • 1/2 tsp baking powder / soda
    • 1/2 cup water

    Vada Pav

    • green chutney
    • tamarind chutney
    • 4 ladi pav (bread)
    • boondi (made from excess chickpea batter)
    • 4 small green chillies

    Instructions

    • Microwave potatoes on high for 3-4 minutes with the lid closed. Let it cool down, peel off the skin and mash the cooked potatoes.
    • To a pan, add oil, followed by mustard, fenugreek and cumin seeds. Once they sizzle and pop, add curry leaves. Lower the flame here if required.
    • Add chopped green chili, ginger paste and saute for 1-2 minutes.
    • Add spices like turmeric, chili powder and salt. Saute for 30 seconds and make sure they don't burn.
    • Add cooked potatoes and mix well. Add chopped coriander, lime juice and give it a good mix.
    • Mix the ingredients for the chickpea batter – chickpea and rice flour, spices, salt and baking powder. Gradually add water and whisk until smooth.
    • Shape your potatoes into a ball and dunk it in the mixture.
    • Heat up oil for deep frying in another pan. Make sure oil is not too hot. Gently place the potato coated in batter into the oil and fry until golden.
    • Take them from the pan and place on a paper towel to drain any excess oil.
    • Once done frying the patties, spoon some of the excess batter with a spoon or fork and drop them into the hot oil. Once they crisp up, take them out. This is called Boondi.
    • Similarly, drop the green chillies in the oil and be careful during this process. Take the chillies out once they are fried.
    • Slide your ladi pav into half and spread some vegan butter. Pan fry until toasted.
    • Layer the bun with tamarind chutney, green chutney, boondi and vada. Place a green chili before covering with the other slice of bun. Serve!

  • The Best Guacamole Recipe

    The Best Guacamole Recipe

    This vegan, gluten free and gut-friendly guacamole recipe is so addictive and goes great in burritos, burrito bowls, tacos and more!

    This guacamole recipe is plain and simple, which is why it tastes delicious! The tanginess balanced with the creaminess from the avocado and juiciness from the tomatoes is what makes this recipe just perfect.

    What You Need for This Recipe

    • avocados – The quality of the avocados you use makes or breaks a good guacamole. To ensure they are ripe, make sure they are slightly to the touch and not rock hard. Another way to identify is also to ensure they turn a dark colour and have a rough surface!
    • tomatoes – Roma tomatoes are perfect for this recipe, but I couldn’t find them so used grape tomatoes instead. These are better than cherry tomatoes as they are less watery
    • cilantro – a quintessential herbs for guac!
    • jalapeno – I used one in this recipe, but you can use two for extra heat!
    • lime juice – freshly squeezed lime juice is the best
    • salt – sea salt to taste
    • onion – I am avoiding these to make this recipe more gut friendly, but if we were to use onion, 1/2 a red onion would be perfect in this!

    Guacamole is naturally gluten free, nut free and soy free so literally anyone can indulge in this! (unless you have a gene that makes cilantro taste like soap OOPS!)

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    Best Guacamole Recipe

    This vegan, gluten free and gut-friendly guacamole recipe is so addictive and goes great in burritos, burrito bowls, tacos and more!
    Prep Time5 minutes
    Cook Time5 minutes
    Total Time10 minutes
    Course: Appetizer, Side Dish
    Cuisine: Mexican
    Keyword: dips
    Servings: 4

    Ingredients

    • 2 medium ripe avocados
    • 8 grape tomatoes (1 roma tomato)
    • 1 jalapeno
    • 2.5 tbsp chopped cilantro
    • 1 lime, juiced
    • 1/2 tsp sea salt
    • pinch black pepper
    • 1/2 red onion (optional)

    Instructions

    • Chop up finely these ingredients: tomatoes, jalapenos, coriander and onion (if using).
    • Mash the ripe avocados in a bowl. Add the ingredients and squeeze in some fresh lime.
    • Add sea salt and a pinch of black pepper. Mix well and serve with chips or on tacos!
  • Cereal Tofu

    Cereal Tofu

    This Cereal Tofu is a vegan version of the popular Singapore Cereal Prawns dish and is absolutely mouthwatering! Gluten free option too.

    Cereal dishes are an absolute must in Zi Char Restaurants – these are popular casual restaurants in Singapore where families and friends gather to buy several dishes in large portions to share and enjoy. It’s always paired with other seafood dishes like Chili Crab, Fried Squid, Seafood White Beehoon and so on! This dish is hence, the perfect share plate.

    Obviously the traditional version is not vegan, but you can get the same exact taste with this recipe. It’s a little more complicated than my 20-minute tofu recipes, but absolutely worth it for the addictive snack it is!

    Tips to Make the Best Cereal Tofu

    1. Use the right tofu!

    For Cereal Tofu, you would need to use Pressed Tofu. The texture for this type of tofu is in between soft/silken tofu and extra firm tofu. However, if you are not able to access this exact type of tofu, firm tofu would work well as well.

    2. Frying Methods

    Deep frying would make sure the tofu batter is evenly fried. Use a neutral oil for deep frying. However, if you’d like to minimise the amount of oil used, I suggest pan frying in avocado or olive oil but the results won’t be as the same as when you deep fry it.

    You can also air fry them until crispy.

    3. Gluten Free Version

    I have also written a gluten free version for this dish using corn flakes and the taste will absolutely blow your mind. Substitute the Nestum Cereal with equal part corn flakes.

    You would also substitute the plain flour with either gluten free flour or rice flour – in equal portions.

    Print Recipe

    Cereal Tofu

    This Cereal Tofu is a vegan version of the popular Singapore Cereal Prawns dish and is absolutely mouthwatering! Gluten free option too.
    Prep Time15 minutes
    Cook Time15 minutes
    Total Time30 minutes
    Course: Side Dish
    Cuisine: Asian, Singaporean
    Keyword: tofu recipes
    Servings: 4

    Ingredients

    • 300 g pressed tofu firm silken tofu
    • 1/4 cup all-purpose flour (sub gluten free flour or rice flour for gluten free)
    • 2 tbsp corn starch
    • 1 tsp salt
    • 1/3 cup plant milk
    • 1/2 cup nestum cereal (sub crushed cornflakes for gluten free)

    Vegan Cereal

    • 1 tbsp vegan butter
    • 2 chili padi
    • handful curry leaves
    • 1/3 cup nestum cereal (sub crushed cornflakes for gluten free)
    • salt as needed

    Instructions

    • Mix the ingredients for the batter – flour, corn starch, salt, plant milk. Give that a good mix.
    • Pour nestum cereal on to a separate plate. Drain excess water from the pressed tofu and cut them into cubes.
    • Coat them in the batter, followed by the cereal.
    • To a pan, add oil and fry a few minutes on each side until crispy.
    • To another pan, add vegan butter and wait until it melts. Add curry leaves and chili padi (be careful, it pops!) and saute for 30 seconds.
    • Add nestum cereal, salt and give that a good mix.
    • Pour that on top of the fried tofu and serve!

  • Tandoori Tofu Tikka Kebab

    Tandoori Tofu Tikka Kebab

    This Indian Tofu Tikka Skewers are charred, smoky and delicious from the spices, and is perfect when served with my vegan mint yogurt chutney.

    Tandoori Tikka dishes are my faves in North Indian Cuisine – I’ve grown up eating them in restaurants and the smokiness is just unreal. However, it may be quite challenging to recreate the flavours at home if you don’t have a tandoor. This recipe calls for the same char and smokiness while being completely vegan and gluten free!

    Tips to Make the Perfect Skewers

    Remember to use extra firm tofu for this recipe. You get the best texture when you freeze your tofu, thaw them and rinse out any excess water.

    You can use a tofu press or anything heavy to press out the excess water. Or just wrap the tofu block in thick layers of paper towels and place something heavy on top of it. Then wrap paper towels to absorb any remaining water.

    Use soy yogurt for the best taste and texture of the tandoori paste.

    You can marinate the tofu for them to absorb the flavours but if you’re pressed for time, you can skip it – it still tastes very flavourful!

    Ingredients You Need

    • extra firm tofu – always use extra firm tofu for the best texture
    • vegan yogurt – I like to use soy or cashew for the best flavour. Coconut yogurt may be a little too strong and overpowering
    • kashmiri chili powder – this is essential for the nice red colour of the skewers
    • spices – you would need ground fennel, cumin, coriander, onion & garlic, turmeric, black pepper
    • lime juice – for that tanginess
    • neutral oil – you can also olive oil or avocado oil. You can also omit the oil if you want to keep the recipe oil free
    Print Recipe

    Tandoor Tofu Tikka Kebab

    This Indian Tofu Tikka Skewers are charred, smoky and delicious from the spices, and is perfect when served with my vegan mint yogurt chutney.
    Prep Time10 minutes
    Cook Time20 minutes
    Total Time30 minutes
    Course: Appetizer, Main Course
    Cuisine: Indian
    Keyword: indian recipes, tofu recipes
    Servings: 4

    Ingredients

    • 2 blocks extra firm tofu (300g)
    • 2 tbsp vegan yogurt (soy/cashew)
    • 2 tsp kashmiri chili powder
    • 1 tsp fennel powder
    • 1 tsp cumin powder
    • 1 tsp coriander powder
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1/4 tsp turmeric powder
    • 1/4 tsp black pepper
    • 1 tsp lime juice
    • 1/4 tsp liquid smoke
    • 1-2 tbsp oil
    • salt
    • splash of water

    Garnish

    • chopped coriander
    • lime wedge

    Instructions

    • Preheat over to 220C.
    • Add all spices, lemon juice and yogurt to a bowl and give it a good mix. Add a splash of water if the mixture is too thick.
    • Thaw your frozen extra firm tofu in the microwaves for 2-3 minutes and drain any excess water.
    • Break them up into chunks and coat well in the marinade. Marinate for a few hours to overnight if time allows. If not, please proceed to the next step.
    • Insert them into skewers, along with some vegetables if you'd like. You can use multi-coloured bell peppers for that vibrant colour.
    • Bake them for about 15 minutes, flipping them halfway and put them on the grill setting for 5-10 minutes.
    • Top with some chopped coriander and lime wedge. Serve with my mint coriander chutney.
  • Vegan Thai Fish Cakes

    Vegan Thai Fish Cakes

    If you’ve ever had fish cakes, you ought to try these flavourful thai ‘fish’ patties that are incredibly addictive – paired with spicy sriracha and lime.

    These Thai Fish Cakes are surprisingly easy to make!

    These Vegan Thai Fish Cakes (Tod Mun Pla) are surprisingly easy to make – all you need are mushrooms, sweet potatoes, nori sheets, breadcrumbs and spices.

    These fish cakes are one of my favourite appetizers in thai cuisine and I thought it was time to veganize it!

    I found that lion’s mane mushrooms worked really well in this dish because of their firmness and flaky texture. Thai Fish Cakes are much firmer and has a ‘spongey’ like texture compared to regular fish cakes or fritters.

    What You Need to Make This

    • lion’s mane mushrooms – I used a dehydrated version as I couldn’t find a fresh one. Here are the steps to rehydrate them successfully to ensure perfect texture.

    1. Rinse your mushroom heads thoroughly.
    2. Soak in warm or hot water for about 5 hours or overnight. You can speed up the process by boiling the mushrooms for 10 minutes and soaking them for about 30 minutes to 1 hour.
    3. Squeeze out the extra water from the mushrooms and drain them.
    4. Fill the bowl with fresh water and squeeze the mushrooms until the water changes colour to a dark or light brown.
    5. Squeeze out the extra water from the mushrooms and drain them.
    6. Repeat this process until the water runs clear. Squeeze the mushrooms as much as possible and dry them with a towel. They are now ready to use!

    • sweet potato – you could use regular potato as well but I use sweet potato to get an orange hue for the patties.
    • nori sheets – for that fishy flavour
    • thai red curry paste – you can use store bought but I used fresh spices for a stronger flavour.
    • breadcrumbs – helps to bind the mixtures
    • extra spices!
    Print Recipe

    Vegan Thai Fish Cakes

    If you've ever had fish cakes, you ought to try these flavourful thai 'fish' patties that are incredibly addictive – paired with spicy sriracha and lime.
    Prep Time20 minutes
    Cook Time10 minutes
    Total Time30 minutes
    Course: Appetizer, Snack
    Cuisine: Fusion, Thai
    Keyword: fish cakes
    Servings: 4

    Ingredients

    • 30 g dried lion's mane mushrooms (or 200g fresh lion's mane)
    • small sweet potato
    • 1 nori sheet
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 3 tbsp breadcrumbs
    • 1 tbsp nutritional yeast
    • 2 tbsp thai red curry paste (see recipe for homemade version below)
    • 1/4 tsp black pepper
    • 1/2 tbsp lime juice
    • salt (if needed)

    Or…try using Fresh Thai Paste

    • 3 stalks lemongrass
    • 10-15 kaffir lime leaves
    • 1 tbsp sriracha

    Sriracha Sauce

    • 2 tbsp sriracha
    • 1 tbsp soy sauce
    • 1 tsp vegan fish sauce
    • 1 tsp agave or sugar
    • toasted sesame seeds

    Garnish

    • key limes
    • coriander

    Instructions

    • See my step-by-step instructions on cleaning and soaking lion's mane mushrooms. If you're using fresh ones, wash them thoroughly.
    • If you're making the thai paste at home, blend the lemongrass, kaffir lime leaves and sriracha into a paste first.
    • Shred the lion's mane mushrooms by pulling them apart. Add all ingredients to a food processor and pulse until you get a thick texture.
    • Form balls and shape them into circular patties by pressing them down.
    • Heat some oil in a pan and wait for it to heat up. Fry the patties for a few minutes on each side.
    • Mix together the ingredients for the sriracha sauce.
    • Serve fishcakes with sauce, cut up lime and chopped coriander. Enjoy!

    Notes

    *Prep time is excluding the soaking and cleaning of lion’s mane mushrooms.