Brown Girl Vegan

Category: Breakfast

  • Vegan Tunacado Sandwich

    Vegan Tunacado Sandwich

    This viral sandwich from Joe and the Juice is simple enough to be made at home – this version is 100% vegan & can be made gluten free.

    This Joe & the Juice Tunacado is so worth making at home!

    The delicious and flavourful combination of pesto, whipped ‘tuna’, avocado and juicy tomatoes is perfection. They use their in-house flatbread which makes it special but – since I couldn’t get any fancy breads around where I live, I used the top and bottom of the loaf to get the same look and feel.

    My rating: 11/10

    Though this is one of the popular food trends, the sandwich also happens to be very healthy. If you are cost-conscious and want to make it at home, it’s also way cheaper. The original tunacado sandwich costs about $11 but with this recipe, here’s how much you’ll spend approximately (prices in USD):

    • can of chickpeas: $1.52
    • 4 tomatoes: $1.50
    • 2 avocadoes: $8
    • pesto (storebought): $4.44
    • sourdough bread: $3.99
    • vegan mayo: $4.48
    • jalapenos: $3
    • fresh dill: $1.30
    • spring onions: $1
    • celery: $2.30
    • lime: $1.20
    • other condiments: salt, black pepper, lime
    • chili oil (optional): $8 (if you live in the US) – not including this because this is more of a pantry staple!

    Total: $32.73

    8 SANDWICHES! That’s about $4 per sandwich. and leftover ingredients that you can repurpose for more meals. and the tunacado sandwich is vegan – this is pretty much impossible to find.

    It costs just $4 to make this sandwich at home – saving you $$$

    This is your sign to try it! I made homemade pesto using fresh ingredients but store bought works just as fine too. You can find my pesto recipe here (just omit the avocado and you’re all set!)

    Can I make this Gluten Free?

    Absolutely. Just swap the bread for gluten free bread slices. If you want to make an easy ‘flatbread’, simply toast the bread on a pan and press it to make it flat and crispy.

    Print Recipe

    Vegan Tunacado Sandwich

    This viral sandwich from Joe and the Juice is simple enough to be made at home – this version is 100% vegan & can be made gluten free.
    Prep Time30 minutes
    Total Time30 minutes
    Course: Breakfast, Main Course, Snack
    Cuisine: Fusion, Western
    Keyword: sandwich

    Ingredients

    Vegan 'Tuna'

    • 1 can chickpeas
    • 1 stem celery
    • 1/4 cup chopped jalapenos
    • 1/4 cup chopped spring onions
    • 1 tsp dried dill (or a handful of fresh dill)
    • 3 tbsp vegan mayo
    • salt
    • black pepper

    Sandwich Ingredients

    • 16 slices sourdough (or any bread really)
    • vegan butter (optional)
    • 2 tomatoes
    • 2 avocadoes
    • 1 bottle store-bought pesto
    • chili crisp (optional)

    Instructions

    • Rinse and drain chickpeas. You can save the chickpea water to make aquafaba that makes a vegan whip!
    • Add the chickpeas and other ingredients to a food processor. Pulse a few times until you get a creamy texture.
    • Thinly slice your tomatoes and avocado.
    • Toast the bread until crispy. You can also slather some vegan butter before toasting for extra flavour.
    • Layer the bread, pesto, vegan 'tuna'. Top that with sliced avocado, chili oil and tomatoes. Finish with the remaining slice of bread and serve!

    Notes

    1. Simply make this recipe gluten free but substituting the bread with gluten free bread! 
  • Vegan Bombay Sandwich

    Vegan Bombay Sandwich

    This Indian Bombay Sandwich is a street food toasted with butter, green chutney, vegetables, cheese, and chaat masala. My version is also entirely vegan and can be made gluten free!

    Toasted Bombay Sandwich made in just 30 minutes – takes even shorter when you’ve prepped your ingredients beforehand!

    I have had many sandwiches like these in India, not specifically in Bombay but you can find them in many other states. However, it’s incredibly hard to find a vegan version because often, the bread contains milk or the chutney contains yoghurt or the sandwich has cheese. So here’s a simple Bombay Sandwich recipe that is vegan, gluten free and even allergen free! It’s also incredibly versatile and customizable.

    You can also check out my other sandwich recipes: Gochujang Tempeh Sandwich, Teriyaki Tofu Sandwich and my 3 Best Vegan Toast Toppings.

    Ingredients You Need for Bombay Sandwich

    I used a herbed shredded vegan cheese, but you can use any that’s melty!
    • Bread – you can use any type of bread, but I would recommend either plain, wholemeal bread or sourdough. In India, they usually use plain white bread.
    • Butter – you can use any vegan butter but I used the brand, Nuttelex.
    • Vegetables – steamed potatoes, tomatoes (you could also add cucumbers and onion slices if you can tolerate it).
    • Cheese – any vegan cheese of your choice works, even better if it’s able to melt! I recommend Violife (not sponsored, just based on my experience).
    • Chaat Masala – you can find this mix in Indian stores or online.
    • GREEN CHUTNEY – this is key to any good tasting Bombay Sandwich! For this, you’d need mint leaves, coriander, ginger, green chili, lime juice and pumpkin seeds (I got these healthy raw pumpkin seeds from Organicule*)
    Print Recipe

    Bombay Sandwich

    This Indian Bombay Sandwich is a street food toasted with butter, green chutney, vegetables, cheese, and chaat masala. 100% vegan & can be made gluten free!
    Prep Time20 minutes
    Cook Time10 minutes
    Total Time30 minutes
    Course: Appetizer, Snack
    Cuisine: Fusion, Indian
    Keyword: indian food, sandwich
    Servings: 5

    Equipment

    • 1 Blender
    • 1 Pan

    Ingredients

    Green Chutney

    • 1 cup mint & coriander leaves
    • 1 green chili
    • 2 tsp minced ginger
    • 1/2 tbsp lemon juice
    • 2 tbsp pumpkin seeds
    • salt
    • splash of water (if necessary to blend)

    Bombay Sandwich

    • 8 slices bread of choice
    • tomato ketchup
    • 1/3 cup crispy sev
    • chili flakes
    • 2 medium potatoes
    • 8 slices tomatoes
    • vegan cheese
    • chaat masala
    • vegan butter

    Instructions

    • Steam your potatoes in the microwave for 3 minutes and wait for it to cool down. Peel off the skin and chop into tiny cubes.
    • Slice tomatoes and keep aside.
    • Wash your coriander and mint leaves and break off the large stems (you can use it to make veggie broths or herbal water). Add them to a blender.
    • Add the rest of the ingredients to a blender – ginger, chili, lemon juice, pumpkin seeds, salt. Blend. If the mixture is too thick and unable to blend, just add a splash of more water.
    • Layer your sandwich with butter, green chutney and the other slice with tomato ketchup. Add sev, chili flakes, potatoes, tomatoes and shredded vegan cheese. Top with some chaat masala and cover with the other slice of bread.
    • Butter the side of the bread that is facing you.
    • Transfer this to a pan to toast side of the buttered bread. While toasting, spread some butter on the other side, and toast them for a few minutes on both sides.
    • Cut the toast diagonally into half and munch on these addictive sandwiches! If you're making this for a party as an appetizer, you can cut them up into small squares for easier snacking.

    Notes

    1. You can make this gluten free by swapping out the bread for gluten free bread slices. Also check the brand of vegan cheese you are using is gluten free. 

    Pumpkin Seeds by Organicule were sponsored and this was a paid partnership on socials.

  • 5-min Vegan Ricotta Cheese

    5-min Vegan Ricotta Cheese

    Ricotta Cheese? Vegan?? Yes, this Ricotta Cheese can be blitzed and made in just 5 minutes! Ultra creamy, delicious and gluten free.

    5-min Vegan Ricotta Cheese

    Searching for a dairy free alternative to cheese? I’ve gotchu’. This vegan ricotta cheese comes together in just 5 MINUTES and 8 ingredients. I know it doesn’t look and taste exactly like ricotta cheese but it’s a great substitute if you’re looking for a thick cheese-like spread with a strong cheesy flavour.

    You can double this as a cream cheese spread by adding 1-2 tablespoons for neutral unsweetened plant milk to it like oat, cashew or soy milk.

    Ingredients You Need

    • Base – you need extra firm tofu for the base. Do not use soft, silken tofu as it will become super runny and will not be thick like a spread.
    • Nuts – the nuts that work best in this recipe are pine nuts, macadamia and slivered almonds. I use pine nuts and they turned out great!
    • Flavour – garlic powder, salt for oomph
    • Acidity – lemon juice and vinegar. Feel free to use just 1 of the ingredients.
    You can double this as a cream cheese spread too!

    This recipe is also entirely gluten free!

    Print Recipe

    5-min Vegan Ricotta Cheese

    Ricotta Cheese? Vegan?? Yes, this Ricotta Cheese can be blitzed and made in just 5 minutes! Ultra creamy, delicious and gluten free.
    Cook Time5 minutes
    Total Time5 minutes
    Course: Appetizer, Snack
    Cuisine: Fusion, Italian
    Keyword: cheese, ricotta, vegan
    Servings: 2

    Ingredients

    • 150 g extra firm tofu
    • 2 tbsp nutritional yeast
    • 3 tbsp pine nuts (sub macadamias / slivered almonds)
    • 1 tsp garlic powder
    • 1 tbsp lemon juice
    • 1 tsp vinegar
    • 1/2 tsp salt
    • 1-2 tbsp plant milk (add depending on the texture)

    Instructions

    • Press your tofu to drain excess water with paper towels.
    • Blend all the ingredients together until you get a ‘soft cheese’ consistency, except plant milk.
    • Try blending the ingredients without plant milk first to gauge the consistency. If it’s too dry and crumbly, add 1 tbsp milk and blend.
    • Top with your favourite toppings – I used chili flakes and dried dill!
  • Vegan Masala Tofu Bhurji (Scramble)

    Vegan Masala Tofu Bhurji (Scramble)

    The Indian spiced tofu scramble is a protein-packed breakfast dish, loaded with healthy spices and can be made within just 30 minutes!

    Vegan ‘Paneer’ Bhurji (Scramble) made using firm tofu

    When I visited India, I was truly taken aback by the number of vegan restaurants just in my neighbourhood. I swear there were more than 10 of them! How times have changed. While that was fascinating to see, I also noticed that many vegetarian restaurants always added some component of dairy in their items e.g, like ghee, yoghurt or butter that made it almost impossible to try the signature dishes. Customization also meant that the key flavour profile would be disrupted.

    Paneer Bhurji was one of those dishes that were heavily ordered by customers when I visited Yogisthaan, an Ayurvedhic Café in Bangalore, India. Paneer is also known as soft cottage cheese and is used in many Indian dishes like Paneer Butter Masala, Palak Paneer, Kadai Paneer and more. Paneer Bhurji however, is prepared slightly differently because it’s scrambled paneer tossed in spices and served with crispy buttered bread.

    Soft firm tofu replicates the texture of Paneer the best!

    It has a slightly gravy like consistency and the paneer is supposed to be super soft in this dish, so I used firm tofu that was crumbled. I do not recommend using frozen and thawed tofu for this recipe as the texture will be more firm. It makes the perfect breakfast dish.

    Ingredients You Need

    This recipe is naturally gluten free and is loaded with spices like cumin, turmeric, garam masala, black pepper and salt. Not forgetting the juicy tomatoes that are mixed in with the scramble, like most Indian dishes.

    • Type of tofu – firm tofu that is also soft (not frozen and thawed tofu)
    • Spices – cumin, turmeric, garam masala, black pepper, black salt (for eggy flavour), coriander powder, chili powder, ginger paste
    • Vegetables – this is pretty flexible. I added finely chopped tomatoes but you could also add in red bell peppers.
    • Garnish – freshly chopped coriander and lemon wedge
    Print Recipe

    Vegan Masala Tofu Bhurji (Scramble)

    The Indian spiced tofu scramble is a protein-packed breakfast dish, loaded with healthy spices and can be made within just 30 minutes!
    Prep Time5 minutes
    Cook Time25 minutes
    Total Time30 minutes
    Course: Breakfast, Main Course
    Cuisine: Indian
    Keyword: breakfast, protein, tofu

    Equipment

    • 1 Large Pan

    Ingredients

    • 300 g firm tofu
    • 1 tbsp olive oil (sub vegan butter)
    • 1 tsp ginger paste
    • 1 green chili
    • 1/2 tsp cumin seeds
    • 1/2 tsp fennel seeds
    • 1 tomato
    • 1/4 tsp turmeric
    • 1 tsp garam masala
    • 1 tsp coriander powder
    • 1 tsp chili powder
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • black salt
    • black pepper
    • 1/3 cup oat milk
    • coriander (garnish)
    • lemon wedge (garnish)

    Instructions

    • Crumble up your firm tofu.
    • Fry cumin and fennel seeds in olive oil until it crackles. 
    • Add ginger paste and saute until fragrant. Add in tomatoes and these spices – turmeric, garam masala, coriander powder, chili powder, onion and garlic powder. This would take 5-10 minutes. Add more oil or olive oil if the mixture sticks to the pan.
    • When they are done (you will see some oil floating at the sides and the tomatoes must be mushed), add in your firm tofu and coat well in the mixture.
    • Add your oat milk, black salt and black pepper. Taste test to see if all the spices are well balanced.
    • Serve with coriander, lemon wedge and a crispy buttered toasted bread.

    Notes

    1. If you want your scramble to be more spicy, chop up 1 more green chili finely and add it in after adding in your ginger paste.
    2. You can substitute the onion and garlic powder with 1 finely chopped red onion and 1 tsp minced garlic. Add this after the cumin powder and sauté until caramelized. 
  • 5-min Blueberry Matcha Smoothie

    5-min Blueberry Matcha Smoothie

    Replace your morning cuppa’ coffee with this energy boosting smoothie – made with just 6 ingredients!

    5-minute Blueberry Matcha Smoothie

    POV: You found the perfect smoothie to start your day.

    This smoothie just takes 5 minutes to make with pantry staples and a good quality matcha powder. The matcha I used for this recipe was the Barista Blend by Naoki Matcha. (not sponsored).

    How to make the best THICK smoothie!

    This blueberry matcha smoothie is filled with anti-oxidants

    The key to any good smoothie is the texture. Once you’ve nailed the texture, you are pretty much the smoothie master.

    Firstly, it’s important to use frozen fruits or vegetables. If the fruits are not frozen, chances are that your smoothie will be runny and it would taste most like a juice than a smoothie. Ensure that at least 1-2 fruits added are frozen.

    Secondly, it’s important to use a high speed blender to ensure the ingredients are blended together smoothly and there are no remaining chunks. I have heard good reviews about the Vitamix and Ninja brands but I have yet to try them!

    Lastly, it’s crucial to add the plant based milk in small amounts until you get the texture you desire. You can add even more less than the amount stated if you want the texture of a nice cream.

    The other ingredients to get that texture for the smoothie are: banana, frozen blueberries, gluten free oats, frozen avocado and any plant based milk. I used unsweetened oat milk!

    How much matcha powder should I add?

    I added 1 tsp of matcha powder but you can add more for a stronger caffeine boost. Use a high quality matcha powder to ensure that it blends well with the smoothie and doesn’t taste too bitter.

    Print Recipe

    5-min Blueberry Matcha Smoothie

    Replace your morning cuppa' coffee with this energy boosting smoothie – made with just 6 ingredients!
    Cook Time5 minutes
    Total Time5 minutes
    Course: Breakfast, Drinks
    Keyword: blueberry, matcha, smoothie

    Equipment

    • 1 High Speed Blender

    Ingredients

    • 1/2 ripe banana
    • 1 cup frozen blueberries
    • 1 tsp matcha powder
    • 1 tbsp gluten free oats
    • 1/4 cup frozen avocado
    • 3/4 cup plant milk

    Instructions

    • Blend all ingredients in a high speed blender until smooth. Add milk gradually during the blending process to ensure you reach your desired consistency.
  • 3 Genius Vegan Toast Toppings

    3 Genius Vegan Toast Toppings

    Toasting away with unique toppings! Here are some of my pointers to make the best vegan toasts that are full of FLAVOUR!

    Layering your toasts

    I love to make sure that there are at least 3 layers to my toast and that can include a: spread, vegetable, protein and garnish. The garnish often elevates the dish to a whole new level.

    Vegan Pesto Avocado Tempeh Bacon on Toast

    For example, I’ve layered this slice of sourdough with some store-bought pesto, creamy avocado slices and crispy buckwheat tempeh bacon. One of my favorites til’ this day!

    Adding a unique & punchy twist

    I do not like going basic with toast. Basic toasts are great but adding a punchy twist to it is what makes it extra flavorful, super fun and easy to create.

    For example, I added some curry powder to the scrambled tofu toast topping and it really made all the difference. I also topped it with vegan mayo and spring onions which was unconventional but a beautiful combination.

    Vegan Masala Scrambled Egg on Toast

    Keeping it simple nevertheless

    Who wants to spend an hour making breakfast or lunch nowadays? Toasts are meant to be simple but that does not mean it has to lack in flavour. This Vegan Kimchi Toast can be made in 10 minutes and it’s the heartiest toast with a Korean twist you will appreciate. All toast recipes can be found below!

    Vegan Kimchi Cheese Toast
    Print Recipe

    Vegan Kimchi Cheese Toast

    This is just a duo that can't go wrong.
    Cook Time10 minutes
    Total Time10 minutes
    Course: Breakfast, Snack
    Cuisine: Asian, Fusion
    Keyword: cheese, kimchi
    Servings: 1

    Ingredients

    • 1/2 cup vegan kimchi
    • 2 slices vegan cheese

    Toppings

    • Sourdough
    • Korean Seaweed Flakes
    • Toasted Sesame Seeds

    Instructions

    • Sauté the kimchi until fragrant.
    • Toast your sourdough and place your cheese on top. Cover the lid until the cheese melts.
    • Top your toast with the sautéed kimchi, seaweed flakes & toasted sesame seeds.

    Notes

    1. You can use any vegan cheese for this toast. 
    2. Ensure that the kimchi you use is vegan! Many kimchi brands are not vegan because they contain anchovies or fish sauce. 
    3. For gluten free version, ensure your vegan cheese is gluten free, and substitute regular wheat bread with a gluten-free version.
    Print Recipe

    Vegan Masala Scrambled Egg Toast

    Toasting away this basic scrambled egg toast with a fusion twist!
    Prep Time5 minutes
    Cook Time10 minutes
    Total Time15 minutes
    Course: Breakfast, Snack
    Cuisine: Fusion, Indian
    Keyword: masala, scrambled egg, toast
    Servings: 2

    Equipment

    • 1 Bowl
    • 1 Frying Pan

    Ingredients

    • 150 g firm tofu
    • 1/2 tsp turmeric
    • 1/2 tsp smoked paprika
    • 1 tsp curry powder
    • 1 tsp dijon mustard
    • 1/3 cup oat milk
    • 1/8 tsp hing
    • 1/2 tsp black salt
    • 1/2 tbsp olive oil

    Garnish

    • Black Pepper
    • Vegan Mayo
    • Spring Onions

    Instructions

    • Crumble tofu and combine all ingredients except oat milk. Mix well.
    • Heat up a pan and add some olive oil. Add the tofu and pan fry 5 – 8 minutes.
    • Add oat milk and keep stirring until mixture thickens. Top with black pepper.
    • Transfer the 'egg' to a freshly toasted bread and top with vegan mayo and spring onions. This recipe can make 2 open-faced toasts!

    Notes

    1. For gluten free option, ensure you use gluten free oat milk and swap out your bread for a gluten free version. 
    2. Hing may contain gluten in the form of wheat so you can either use fresh hing (found in indian stores) or substitute it with garlic powder. 
    Print Recipe

    Vegan Tempeh Bacon and Avocado Toast

    An insanely crispy bacon topped on a slice of toast and creamy avocado.
    Prep Time10 minutes
    Cook Time20 minutes
    Total Time30 minutes
    Course: Breakfast, Snack
    Cuisine: American, Fusion
    Keyword: avocado, bacon, toast
    Servings: 2

    Equipment

    • 1 Small Bowl
    • 1 Frying Pan / Air fryer

    Ingredients

    • 200 g tempeh
    • 1 tbsp light soy sauce
    • 1 tsp dark soy sauce
    • 2 tsp smoked paprika
    • 1/8 tsp hing
    • 1 tbsp water

    Toppings

    • 2 slices Sourdough
    • 1 Avocado
    • 1 tbsp Pesto

    Instructions

    • Chop tempeh into rectangular slices, from 3 to 6 cm long. Anything in that range would work!
    • Prepare the marinade: soy sauces, smoked paprika, hing, water. Marinate the tempeh in the mixture for 5-10 minutes or overnight if you have time to spare.
    • Deep fry to get a crispy texture. You can also pan fry* or air fry* the tempeh to use minimal oil.

    Notes

    1. If you are not deep frying your tempeh, you can try pan frying or air frying for a slightly longer time to get a charred look and taste of the tempeh. 
    2. For gluten free option, substitute soy sauces with tamari instead. You can also replace your bread with gluten free bread. 
  • Vegan Matcha Chocolate Chip Pancakes

    Vegan Matcha Chocolate Chip Pancakes

    Matcha and chocolate is an underrated combination – these pancakes give you the perfect boost of energy in the morning.

    If you’re looking for the perfect booster breakfast that is vegan and refined sugar free, nothing beats this chocolate-y caffeinated pancakes. They are also mildly sweet, fluffy and versatile. You can switch up the chocolate sauce for something lighter if you prefer, like maple syrup. You could also add some fresh fruit as toppings, like strawberries and blueberries for a more well-balanced breakfast.

    Many think that pancakes don’t taste the same without milk and eggs. I’m here to show you that they can still be fluffy and soft without using any animal products! I’ve been making pancakes this way since I turned vegan and it’s just so good!

    You can also drizzle maple syrup on the fresh pancakes

    Using a good quality matcha powder is also very important to ensure your pancakes tastes mildly earthy and bitter like matcha should. I use the Barista Blend from Naoki Matcha.

    Barista Blend from Naoki Matcha

    You can also use gluten-free oat flour in place of self-raising flour. Other gluten-free options for plant milks include soy, cashew, hazelnut, macadamia and bamnut milks. I usually use Oatly’s Organic Oat Milk as it only contains oats and water – no other additives and preservatives like many other plant milk brands.

    Print Recipe

    Vegan Matcha Chocolate Chip Pancakes

    This underrated combination of flavours give you the perfect boost of energy in the morning.
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Breakfast, Dessert
    Cuisine: American, Fusion
    Keyword: chocolate, matcha, pancakes
    Servings: 4

    Equipment

    • 2 Mixing Bowls
    • 1 Frying Pan

    Ingredients

    • 1 cup self-raising flour (or gluten free oat flour)
    • 1 tsp baking powder
    • 1 tbsp coconut sugar
    • 1 tsp matcha powder (heaping)
    • 1/8 tsp salt
    • 1 cup plant milk
    • 1 tbsp apple cider vinegar
    • 1 tsp vanilla extract

    Toppings

    • Chocolate Chips
    • Matcha Powder

    Instructions

    • Mix wet ingredients – milk, apple cider vinegar, vanilla extract – and let it sit for 5 minutes.
    • Meanwhile, sift flour and combine other dry ingredients like baking powder, sugar, matcha powder and salt.
    • Combine wet ingredients with dry but do not overmix! Overmixing will cause the batter to become dense.
    • You can fold in chocolate chips into the batter or add them as you are frying your pancakes.
    • Heat your frying pan with minimal heat. Pour 1-2 scoops of batter to the frying pan, ensuring the pan is very mildly hot.
    • Add in chocolate chips if you have yet to in the previous step. Once you see bubbles on one side, flip over the pancakes. The pancakes should look smooth in texture.
    • Repeat this for the rest of the pancakes and serve with maple syrup or melted chocolate. Top of with extra matcha powder.

    Notes

    1. You can substitute self-raising flour for gluten-free oat flour or regular oat flour. 
    2. Instead of coconut sugar, you can also use brown sugar or refined sugar. 
    3. The type of plant milk used can also be kept flexible – I used oat milk. You can use soy milk, almond milk, cashew milk, hazelnut milk…the options are endless!
    4. Ensure the chocolate chips you use are vegan. Many chocolate brands contain milk solids. 
  • Vegan Gochujang Tempeh Sandwich

    Vegan Gochujang Tempeh Sandwich

    If someone had made this Gochujang Tempeh sandwich back when I was a tempeh hater, I would have folded. This gorgeous gorgeous Gochujang Tempeh is meat-y, spicy with a hint of sweetness.

    Spicy Gochujang Tempeh Sandwich

    Yes, I was a former tempeh hater. I didn’t like how it smelled and how it tasted but only then I realised, I was not preparing it the right way! Tempeh is an ingredient made by fermenting soy beans so it contains all the good stuff – aka Lactobacillus acidophilus (probiotics!). Since vegans don’t consume traditional yoghurt because it contains dairy, vegan fermented foods like tempeh, kimchi and sauerkraut are life savers indeed!

    This Gochujang Tempeh actually contains pan-fried tempeh in gochujang sauce, JUST Egg, spicy mayo and crunchy Korean seaweed flakes. I used the one from Bibigo, a Korean Cuisine brand.

    Bibigo Korean Seaweed Flakes

    Unfortunately, I have not tried a gluten free version of this because store-bought gochujang contains gluten by default because it contains barley and wheat. However, Koko Gochujang does offer a gluten-free Gochujang so if you are able to find those in Asian stores, feel free to substitute that!

    Here’s how I make my gorgeous gorgeous Gochujang Tempeh sandwich

    Print Recipe

    Vegan Gochujang Tempeh Sandwich

    If someone had made this Gochujang Tempeh sandwich back when I was a tempeh hater, I would have folded. This gorgeous gorgeous Gochujang Tempeh is meat-y, spicy with a hint of sweetness.
    Prep Time5 minutes
    Cook Time15 minutes
    Total Time20 minutes
    Course: Main Course, Snack
    Cuisine: Asian, Fusion, Korean
    Keyword: gochujang, sandwich, snack, tempeh

    Equipment

    • 2 Frying Pans
    • Small bowls

    Ingredients

    Gochujang Tempeh

    • 50 g tempeh block
    • 1 tsp gochujang
    • 1 tsp light soy sauce
    • 1 tsp dark soy sauce
    • 1 tsp rice vinegar
    • 2 tsp sesame oil
    • 1 tsp water (to mix)
    • sesame/olive oil (for frying)

    Spicy mayo

    • 1 tsp gochujang
    • 1 tbsp vegan mayo

    Toppings

    • 1 burger bun or sandwich bread
    • seaweed flakes
    • 1 JUST Egg (folded)

    Instructions

    • Pan fry tempeh in a splash of olive oil or sesame oil until crispy on both sides. This should take about 5 minutes per side.
    • Meanwhile, fry the JUST Egg (folded version) until crispy and soft.
    • Add together the ingredients for the sauce – gochujang, soy sauces, rice vinegar and sesame oil. Pour the sauce mixture over the tempeh and coat evenly.
    • Prepare gochujang mayo by mixing gochujang with vegan mayo. Slice the burger bun into half horizontally.
    • Assemble the ingredients in this way: Bun/Bread > Spicy mayo > JUST Egg > Gochujang Tempeh > Seaweed flakes > Bun/Bread. Slice into half vertically and enjoy!

    Notes

    1. Unfortunately, I have not tried a gluten free version of this because store-bought gochujang contains gluten by default because it contains barley and wheat. However, Koko Gochujang does offer a gluten-free Gochujang so if you are able to find those in Asian stores, feel free to substitute that! 
    2. You can substitute rice wine vinegar for mirin or white vinegar. 
    3. You can use any type of bread to make this sandwich. Sourdough or plain white bread would be amazing!
  • Vegan Tiramisu Overnight Oats

    Vegan Tiramisu Overnight Oats

    A caffeinated overnight oats recipe for an energy boost in the morning – and the best part? It only takes 10 minutes of your day.

    Can I just say that with all the baked oats recipes going around, why is everyone starting to forget about the goodness of overnight oats?

    Tiramisu, but make it healthy and vegan!

    This Tiramisu Overnight Oats may sound complicated, but it’s actually very very simple to make – you can literally prepare it in 10 minutes! Save your morning cup of coffee for this caffeinated breakfast dessert that will leave you feeling full, energized and awake before you head out for the day.

    You can browse my quick breakfast recipes for more sweet AND savoury options!

    I like to get creative with overnight oats in general because it’s very easy to put together and doesn’t require any cooking! I also love to prepare them for breakfast meal prep because they require pantry ingredients and staples like oats and nut milk. You can also prepare these in advance and store many variations so you don’t get sick of the same flavours.

    Prep these Tiramisu Overnight Oats in just 10 minutes!

    How to Make Overnight Oats

    As the name states, overnight oats are made to stand overnight in the fridge. The best part is that the preparation is done the night before, so all you have to do is wake up and have the delicious dessert that’s waiting for you.

    Firstly, you have to choose ROLLED OATS. Quick or instant oats don’t taste good in this dish in general. For optimal taste, choose organic rolled oats – I always choose the Bob’s Red Mill brand.

    As shown in the image above, all you have to do mix your rolled oats with ingredients like nut milk, maple syrup, an espresso shot and cocoa powder. For the vegan ‘mascarpone’, simply mix maple syrup and lemon with vegan yoghurt (I used Cocobella’s Vanilla Coconut Yoghurt) as shown below.

    Vegan Mascarpone made with vegan yoghurt

    Gluten Free Option

    Be sure to choose gluten free rolled oats for this recipe and swap out the plant milk for soy milk, cashew milk or almond milk for an equally delectable breakfast!

    Print Recipe

    Vegan Tiramisu Overnight Oats

    A caffeinated overnight oats recipe for a boost in the morning.
    Prep Time10 minutes
    Cook Time8 hours
    Course: Breakfast, Dessert
    Cuisine: Fusion, Western
    Keyword: coffee, overnight oats

    Equipment

    • 1 mason jar

    Ingredients

    • 3/4 cup rolled oats
    • 3/4 cup plant milk
    • 1 shot espresso* (more under Notes)
    • 1.5 tbsp maple syrup
    • 1 tsp cocoa powder

    Vegan 'Mascarpone'

    • 2 tbsp coconut yoghurt
    • 1 tbsp maple syrup
    • 1 tsp lemon juice
    • 1/2 tsp vanilla extract

    Toppings

    • Cocoa Powder

    Instructions

    • Mix rolled oats with plant milk, espresso shot, maple syrup, and cocoa powder.
    • Refrigerate the mixture overnight and up to 24 hours.
    • Mix together ingredients needed for vegan 'mascarpone'. Mix in 1 tbsp into the overnight oats until you get a creamy texture.
    • Top the remaining on the overnight oats and sift some cocoa powder on top.

    Notes

    *1. One espresso shot can be replicated with 2 tsp instant coffee powder mixed with 1/4 cup of water. 
    2. For a gluten free option, use gluten-free oats and gluten free plant milk (soy, cashew, almond are great options).
  • Vegan Blueberry Pancakes (Fluffy!)

    Vegan Blueberry Pancakes (Fluffy!)

    These vegan pancakes are fluffy, light and tastes lovely like regular pancakes. And the secret to making it fluffy? Read on find out!

    Vegan Pancakes can be fluffy too!

    Many think that pancakes don’t taste the same without milk and eggs. I’m here to show you that they can still be fluffy and soft without using any animal products! I’ve been making pancakes this way since I turned vegan and it’s just so good!

    How to Make Pancakes

    The process of making these pancakes is very simple – combine wet ingredients and dry ingredients separately, mix them and pour them into circular shapes onto the pan to get that fluffy texture. However, this does not work if the batter is kept outside longer than 10-20 minutes because the air bubbles in the batter will escape – and this means your pancakes will be on the dense rather than being fluffy.

    You can use other berries or chocolate for this vegan pancake recipe!

    The ingredient that actually helps to create these air bubbles is adding apple cider vinegar to your wet mixture of plant milk and vanilla extract! Who would have though? You can now enjoy regular mouthwatering pancakes with cruelty free ingredients.

    I used blueberries in this recipe, but you can also use strawberries, blackberries or even chocolate chip for more pleasurable breakfast! Check out these Matcha Chocolate Chip Pancakes if you need an energy boost in the morning.

    Gluten Free Option

    There is no direct gluten-free substitute to self-raising flour BUT I have tried this recipe with gluten-free oat flour and I really liked the taste and texture. You can also try adding a mashed banana to it and reducing the plant milk for a healthier spin on this classic pancake recipe.

    Other gluten-free options for plant milks include soy, cashew, hazelnut, macadamia and bamnut milks. I usually use Oatly’s Organic Oat Milk as it only contains oats and water – no other additives and preservatives like many other plant milk brands.

    Print Recipe

    Vegan Blueberry Pancakes

    These classic pancakes don't fall short of flavour and fluffiness – both of which are essential to this popular breakfast dessert.
    Prep Time20 minutes
    Cook Time10 minutes
    Total Time30 minutes
    Course: Breakfast, Dessert
    Cuisine: American
    Keyword: breakfast, pancakes, western

    Equipment

    • 1 Frying Pan

    Ingredients

    Dry Ingredients

    • 1 cup self-raising flour
    • 1 tsp baking powder
    • 1/4 tsp salt
    • 1 tbsp coconut sugar

    Wet Ingredients

    • 1 cup plant milk
    • 1 tbsp apple cider vinegar
    • 1 tsp vanilla extract

    Toppings

    • 1/2 cup blueberries
    • 1/4 cup blueberries (to top)
    • 1/4 cup maple syrup (to top)

    Instructions

    • Add apple cider vinegar and vanilla extract to plant milk and let it sit for 10 minutes.
    • In a large bowl, sift together the flour, sugar and mix all dry ingredients together.
    • Combine the wet mixture into the dry mixture but do not overmix! You should be seeing bubbles in the batter at this point.
    • Mix in the blueberries.
    • Spray some oil on a mildly heated pan. Immediately pour the mixture into batches onto the pan.
    • Flip the pancake over when you see bubbles appearing on the batter. Cook about 2-3 minutes on each side.
    • Stack it on a plate before adding more blueberries and maple syrup.

    Notes

    1. You can substitute self-raising flour for gluten-free oat flour or regular oat flour. 
    2. Instead of coconut sugar, you can also use brown sugar, palm sugar or unrefined raw sugar. 
    3. The type of plant milk used can also be kept flexible – I used oat milk. You can use soy milk, almond milk, cashew milk, hazelnut milk…the options are endless!