Brown Girl Vegan

Category: Lunch

  • Easy Vegan Salmon Sushi Bake

    Easy Vegan Salmon Sushi Bake

    This easy sushi bake will satisfy your cravings for sushi and baked rice at the same time – it’s made with shredded tofu and is absolutely DELICIOUS!

    Easy Sushi Bake made with Tofu ‘Salmon’

    When that sushi craving hits you, try this easy sushi bake you can make from the comfort of your home! It requires some steps but that mostly involves putting ingredients together. Especially when you bake and broil it in the oven to crispy perfection, it’s so addictive! You can pair it with a nori sheet and top it with avocado too. This TikTok viral dish is one of those good ones, I swear.

    How to Prepare Sushi Rice

    First, you would need to prepare your sushi rice. For that, prepare these:

    • sushi rice
    • rice wine vinegar
    • salt
    • sugar

    Rinse the sushi rice 3 to 4 times to remove he excess starch. Bring it to a boil with water and simmer for 18-20 minutes with a lid on. Once done, leave it to cook further in the steam for about 10 minutes.

    Make the perfect sushi rice every time!

    Vegan Shredded ‘Tofu’ Salmon

    This is the most delicious part of the recipe – in traditional sushi bakes, there is usually shredded salmon or imitation crab but we’re using shredded tofu to make it vegan and protein-rich!

    You would most need pantry staple ingredients for this like light and dark soy sauce (gluten free if required) and seasonings like onion and garlic powder to boost the flavour profile.

    Can I make this Gluten Free?

    Absolutely! Just swap out your soy sauces for a gluten free version. Also ensure the vegan mayo and sriracha you’re using are gluten free too!

    Print Recipe
    5 from 1 vote

    Easy Vegan Sushi Bake

    This easy sushi bake will satisfy your cravings for sushi and baked rice at the same time – it's made with shredded tofu and is absolutely DELICIOUS!
    Prep Time20 minutes
    Cook Time20 minutes
    40 minutes
    Course: Main Course
    Cuisine: Fusion, Japanese, Western
    Keyword: sushi, tofu
    Servings: 5

    Ingredients

    Sushi Rice

    • 1 cup sushi rice
    • 1.5 cups water
    • 2 tbsp sushi vinegar
    • 1 tsp salt
    • 2 tsp sugar

    Shredded Tofu 'Salmon'

    • 400 g tofu
    • 1 tbsp light soy sauce (sub with gluten free soy sauce)
    • 1/2 tbsp dark soy sauce (sub with gluten free soy sauce)
    • 1/2 tbsp onion powder
    • 1/2 tbsp garlic powder
    • salt
    • 3 tbsp vegan mayo
    • 2 tbsp sriracha (more if you like it spicy)

    Toppings

    • white toasted sesame seeds
    • black toasted sesame seeds
    • nori flakes
    • vegan mayo
    • sriracha
    • spring onions
    • la yu chili oil (japanese chili oil)

    Instructions

    • Preheat over to 200°C / 392°F.
    • Rinse and drain sushi rice 3-4 times. Combine with water and simmer for 18-20 minutes until rice is cooked with the lid closed. Cover with lid and let it cook in the steam for a few minutes.
    • Meanwhile, shred your tofu. Add some oil to a pan and add your tofu.
    • Fry until it crisps up. Add soy sauces, onion powder, garlic powder and salt. Combine well.
    • Take off heat. Add vegan mayo and sriracha and give it a good mix.
    • Combine cooked sushi rice with sushi vinegar, salt and sugar. Mix well.
    • Add the rice to a baking dish. Layer with white sesame seeds and crushed nori sheets.
    • Add your shredded tofu mix. Drizzle with more sriracha, vegan mayo and black sesame seeds.
    • Bake for about 20 minutes until the top layer looks baked.
    • Top with spring onions, sesame oil and cut them up into slices. Serve with nori sheets and creamy sliced avocado. Enjoy!
  • Vegan Nasi Lemak with Fried Tofu

    Vegan Nasi Lemak with Fried Tofu

    This dish consists of fluffy coconut rice with side dishes like spiced fried tofu, sambal beans, sambal chili, roasted peanuts and cucumber. It’s a flavour bomb!

    Nasi lemak is actually a popular breakfast food in Malaysia, and surrounding regions.

    Nasi Lemak, native to Malaysia was something I grew up eating as a Singaporean all my life. Nasi Lemak, also known as coconut rice, is cooked in coconut milk as well as fragrant spices. This recipe aims to be as authentic as possible, but meat-free and vegan!

    The secret to the aromatic rice is definitely the addition of extra ingredients, like pandan leaves and lemongrass. These spices are used often in southeast asian cuisine but is particularly important to boost the flavour of the coconut rice.

    Full recipe is below!

    You can be pretty versatile with the side dishes but I made spiced tofu from spices, lemongrass, ginger and coconut milk. The sambal was store bought and I used it to season the sambal beans as well!

    What Do I Need For This Recipe?

    Here are some essentials you need:

    Coconut Rice

    Long grain basmati rice to make a fluffy and fragrant coconut rice. It’s important to season your rice with fresh herbs and spices but this is very easy to make. You can make this in an instant pot, rice cooker, on the stove or a pressure cooker. I made mine in a pressure cooker.

    Before anything, remember to wash the rice 2-3 times and drain water completely. This helps to get rid of the extra starch so that your rice does not end up sticky. Make sure you drain the water as much as possible.

    Instant Pot

    If you’re using 1 cup rice, use 1/2 cup of coconut cream and 1 cup of water.

    Rice Cooker

    Same for a rice cooker – If you’re using 1 cup rice, use 1/2 cup of coconut cream and 1 cup of water.

    On the Stove

    If you’re using 1 cup rice, use 1/2 cup of coconut cream and 1.5 cups of water.

    Pressure Cooker

    If you’re using 1 cup rice, use 1/2 cup of coconut cream and 3/4 cup of water.

    Tofu/Tempeh

    For the sides, you can use tofu or tempeh. The spices here are very important – it’s a must to have lemongrass, ginger, powdered aromatics and coconut cream. It really brings ties the flavours together. So make sure you have these:

    • lemongrass (most importantly, the stalks)
    • ginger paste or galangal
    • coriander, cumin, chili powder, turmeric
    • corn starch (for extra crisp when frying)
    • coconut cream

    Sambal

    A crucial component that binds and spices up the whole dish, it’s important to choose a good quality sambal paste! I used a sambal chili paste from a home business based in Singapore(gifted, but not an affiliate) and it’s one of my personal favourites now. You can find them here.

    I also used them to season some long beans to make a stir fry.

    Is this dish gluten free?

    Yes, absolutely! Every component of this dish is 100% gluten free. A real treat indeed!

    Print Recipe

    Vegan Nasi Lemak

    This dish consists of fluffy coconut rice with side dishes like spiced fried tofu, sambal beans, sambal chili, roasted peanuts and cucumber. It's a flavour bomb!
    Prep Time30 minutes
    Cook Time45 minutes
    Total Time1 hour 15 minutes
    Course: Main Course
    Cuisine: Asian, Malaysian
    Keyword: Nasi lemak, rice, tofu
    Servings: 4

    Ingredients

    Coconut Rice

    • 1 cup basmati rice
    • 1/2 cup coconut cream
    • 3/4 cup water
    • 1 lemongrass stalk
    • 2 pandan leaves
    • salt

    Spiced Fried Tofu

    • 450 g extra firm tofu
    • 2 stalks lemongrass ends
    • 2 tsp ginger paste
    • 1 tsp coriander seeds
    • 1 tsp cumin (seeds/powered)
    • 1 tsp fennel powder
    • 1 tsp chili powder
    • 1 tsp curry powder
    • 1/4 tsp turmeric
    • 2 tsp corn starch
    • 1/4 cup coconut cream

    Toppings

    • 4 tbsp sambal
    • long beans
    • roasted peanuts
    • cucumber

    Instructions

    • Rinse your rice a few times to get rid of the starchiness. Drain and keep aside.
    • Cook your rice in your preferred method – for pressure cooker, add your rice, coconut cream, water, salt and mix well. Smash the stalk of a lemongrass. Add lemongrass, pandan leaves and close the cooker.
    • Wait for the steam to be released, lower the flame and leave it for 15 minutes. Switch off and let the rice cook more in the steam.
    • Slice your tofu into cubes. Slice the lemongrass until the hint of purple in the cross section disappears. Blend the ingredients needed for the coating using a high speed blender. Coat the tofu cubes evenly.
    • Heat some oil in a frying pan. Fry on all sides until the tofu becomes crispy.
    • Cut up your long beans. Add some oil, sambal paste, salt and ginger to another pan.
    • Add the long beans, and fry until it's half cooked – so it retains its crunchiness.
    • Open up your cooker and mix rice well. Serve with fried tofu, sambal beans, sambal, cucumber and peanuts.

  • Vegan Chili Tofu Rice Bowl

    Vegan Chili Tofu Rice Bowl

    This asian-style chili tofu and spicy rice bowl is quick to make, incredibly flavourful and is the perfect MEAL PREP! It’s also gluten free.

    I added a twist of asian flavour to this dish and it’s banging!

    When I shared this dish on my socials, this was one of my most loved and requested recipes! It was inspired by one of dishes I had at Lincolnshire, which was basically a build a bowl concept – grilled tofu, spicy rice and vegetables.

    I added a twist of asian flavour to it and it’s banging! The tofu is so saucey, and the rice is incredibly flavourful and spicy (although you can adjust the spice tolerance). I paired it with some broccoli as well to pack in those vegetables. The ultimate bowl everyone will love!

    If you are looking for more tofu recipes, you can check out my popular tofu dishes that would also pair well with spicy rice:

    What do I need?

    The ultimate bowl everyone will love!

    These are some of the main ingredients and seasonings you would need:

    • extra firm tofu – for a ‘meaty’ texture.
    • seasoning – chinese 5-spice powder, salt, black pepper, onion and garlic powder
    • glaze – chili crisp, soy sauce, vinegar
    • basmati rice – i find the taste is really good with a long-grain rice
    • spices – cloves, star anise, chili crisp, some indian spices
    • steamed veggies of your choice
    Print Recipe

    Spicy Chili Tofu Rice Bowl

    This asian-style chili tofu and spicy rice bowl is quick to make, incredibly flavourful and is the perfect MEAL PREP! It's also gluten free.
    Prep Time30 minutes
    Cook Time30 minutes
    Course: Main Course
    Cuisine: Asian, Fusion
    Keyword: rice bowl, tofu, tofu recipes
    Servings: 2

    Ingredients

    Spicy Rice

    • 1/2 cup long grain rice
    • 3/4 cup water
    • 1 tbsp olive oil
    • 2 cloves
    • 2 star anise
    • 1 tsp ginger paste
    • 1/4 tsp turmeric powder
    • 1 tsp garam masala
    • 1 tsp chili powder
    • 2 tsp chili crisp
    • salt (if necessary)

    Chili Tofu

    • 1 block extra firm tofu
    • 1/3 cup corn starch
    • 1.5 tsp 5-spice powder
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1/4 tsp black pepper
    • pinch salt
    • oil for frying

    Chili Sauce Glaze

    • 2 tsp chili crisp
    • 1/2 tbsp soy sauce
    • 1 tsp rice wine vinegar
    • 1 tsp sweetener
    • 2 tsp leftover corn starch

    Garnish

    • sesame seeds
    • lime
    • steamed broccoli

    Instructions

    • Wash your rice 2-3 time to remove excess starch. Stir fry some cloves, star anise in oil in a pressure cooker.
    • Add minced ginger and saute. Add turmeric, garam masala, chili powder and stir. If the mixture is too dry, add a splash of water.
    • Add chili crisp. Mix well, add rice and water.
    • Cover the lid and wait for the steam to be released. Then lower the flame to a minimum, add the weight to the lid and leave it on for 10 minutes. Switch off and let it rest in the steam until you prepare your other ingredients.
    • Drain excess water from the tofu and coat in the mixture – corn starch, 5-spice powder, salt, pepper and onion, garlic powder.
    • Coat evenly and pan fry on both sides until crispy. Meanwhile, mix together your chili glaze. Pour over the tofu once they are fried and wait for the sauce to thicken.
    • Prepare your greens – I just steamed my broccoli in the oven for about 2 minutes.
    • Open your pressure cooker and mix the rice. Check if it's cooked. Serve tofu and greens over the spicy rice and garnish with sesame seeds and lime!
  • Vegan Creamy Miso Mushroom Pasta

    Vegan Creamy Miso Mushroom Pasta

    The umami pasta of your dreams is made with staples like mushrooms and miso for a flavour-packed dinner in just 20 minutes!

    This will be your next weeknight dinner hit!

    This creamy miso pasta tastes out of this world with bursts of umami flavours from mushroom, miso and a slight cheesy flavour from nutritional yeast. It’s definitely a weeknight win if you’re planning to cook up something.

    What do I Need?

    And this dish doesn’t require any cream or nuts!

    This recipe mostly uses pantry staples but if you like making creamy pasta, I would definitely recommend stocking up with pasta (obviously and gluten free if required), various herbs, spices and nutritional yeast. But here’s a deeper breakdown:

    • pasta – you can use any kind but spaghetti, linguine and fusilli are great options I have tried with. Gluten free brown rice pasta works too.
    • mushrooms – I used three different types of oyster mushrooms but I find shitake is pretty flavourful as well. I’ve also experimented with a mix of oyster mushrooms, king oyster mushrooms and shimeji mushrooms. The umami flavour is unreal!
    • miso paste – you can find this in most Asian stores. Do check if it’s vegan and gluten free, the organic ones should be.
    • condiments – light soy sauce, rice wine vinegar or mirin (you can substitute this with lemon or lime juice)
    • for extra protein – silken tofu, blended!
    • aromatics -shallots, garlic
    • cheesy flavour – nutritional yeast
    • toppings – chili crisp and spring onion
    Print Recipe
    5 from 1 vote

    Creamy Miso Mushroom Pasta

    The umami pasta of your dreams is made with staples like mushrooms and miso for a flavour-packed dinner in just 15 minutes!
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Main Course
    Cuisine: Fusion
    Keyword: pasta, pasta recipes
    Servings: 1

    Ingredients

    • 150 g dry pasta + 1 tbsp salt
    • 3 cups mushroom mix take your pick (oyster, king oyster, shiitake, shimeji mushrooms)
    • 1 tbsp soy sauce
    • 1/2 tbsp miso paste (for mushrooms)
    • 2-3 tbsp olive oil
    • 5 cloves garlic
    • 8 small shallots
    • 1 tbsp light soy sauce
    • 1 tbsp mirin
    • 1 tbsp miso paste
    • 150 g silken tofu 300g if you want to up your protein!
    • 2 tsp chili crisp
    • 1/2 cup pasta water
    • 3 tbsp nutritional yeast

    Garnish

    • 2 tsp chili crisp
    • spring onions

    Instructions

    • Boil pasta according to package instructions. Drain and rinse the pasta. Keep aside pasta water.
    • Meanwhile, slice or shred your mushrooms.
    • Add olive oil to a pan on a medium flame. Once heated, add mushrooms and saute. Once they're browned, add 1 tbsp soy sauce and watered down miso paste (1 tbsp miso paste mixed with 1-2 tbsp water).
    • Remove the mushrooms from the pan. Add olive oil, and saute sliced onions and minced garlic. Add soy sauce, mirin and add back in the mushrooms.
    • Add blended silken tofu, watered down miso paste, chili crisp and pasta water. Mix well.
    • Lower the flame and reduce the heat. Add in the cooked paste and stir in nutritional yeast.
    • Serve with more chili crisp and spring onions. Enjoy!
  • Vegan Filipino Eggplant Omelette

    Vegan Filipino Eggplant Omelette

    This crispy ‘egg’ battered eggplant dish is perfect when served over rice and paired with smoky ketchup. It’s also vegan AND gluten free!

    Vegan Eggplant Omelette

    This mouthwatering dish is called ‘Tortang Talong’ also known as crispy eggplant omelette native to Philippines and is made by roasting eggplant and coating with an egg mixture. Often times, it’s also stuffed with minced meat which I didn’t include to keep it simple but you can always be versatile with that component!

    This version is also entirely vegan and gluten free (yes we don’t use ANY eggs in this recipe) to get a nice crispy omelette with smashed and peeled eggplant in the middle.

    What do I Need to Make This?

    This can be made in just 20 minutes – making it the perfect go-to dinner!
    • medium sized eggplants – not too small and not too large (to ensure we’re able to flip the eggplant without any breaking)
    • silken tofu, chickpea flour and spices – for the vegan ‘egg’
    • scallions and tomatoes – for garnish
    • smokey ketchup – the traditional recipe uses banana ketchup (I couldn’t access this) so I made a smokey ketchup dip instead.

    This dish is also 100% gluten free and whole food plant based.

    Print Recipe

    Vegan Filipino Eggplant Omelette

    This crispy 'egg' battered eggplant dish is perfect when served over rice and paired with smoky ketchup. It's also vegan AND gluten free!
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Appetizer, Main Course, Snack
    Cuisine: Filipino, Fusion
    Keyword: omelette, vegan egg

    Ingredients

    • 2 medium eggplants
    • 300 g soft silken tofu
    • 3 tbsp chickpea flour
    • 1 tbsp corn starch (or rice flour)
    • 1/4 tsp turmeric
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1/2 tsp kala namak (black salt)
    • 2 tbsp nutritional yeast
    • olive oil

    Smokey Ketchup

    • 2 tbsp ketchup
    • 2 tsp soy sauce
    • 1 tsp maple syrup
    • 1/4 tsp liquid smoke

    Instructions

    • Preheat your oven to 220°C. Slice eggplants in the middle in parts before roasting them in the oven for 10 minutes.
    • Meanwhile, blend the ingredients needed for the vegan egg – soft silken tofu, nutritional yeast, chickpea flour, corn starch and spices.
    • Peel off the eggplant skin. Smash them with a form until they become a think layer.
    • Heat up a pan with olive oil evenly. Place the roasted eggplant and pour the 'egg' mixture over it.
    • Cover with a lid and cook for 2-3 minutes. Flip the eggplant 'egg' carefully and roast for a few minutes on the other side until the egg is cooked through.
    • For the smokey ketchup, combine ketchup, soy sauce, maple syrup and liquid smoke.
    • Serve over rice, sprinkle spring onions and garnish with tomatoes.
  • Vegan Cacio E Pepe

    Vegan Cacio E Pepe

    Cacio E Pepe directly translates to “cheese” & “pepper” but we’ll be making a dairy free version that’s simple but delicious!

    Vegan Cacio E Pepe

    Eventhough we need more ingredients to replace the ‘cheese’ in this vegan version, it comes together in just 15 minutes to give a beautifully creamy sauce. What’s better, the sauce only needs 5 INGREDIENTS!

    The gamechanger though is the freshly cracked black pepper that elevates the flavour profile like no other.

    Ingredients You Need

    • silken tofu – base for the creamy sauce
    • miso – for the aged flavour (replacing the cheese)
    • nutritional yeast – for extra umaminess
    • lemon juice – acidity
    • freshly cracked black pepper

    If you use a gluten free pasta, this entire recipe is gluten free too! Also ensure the miso paste and nutritional yeast you use are gluten free too. Below is the miso paste I use.

    Organic and gluten free low sodium miso paste I use
    Print Recipe

    Vegan Cacio E Pepe

    Cacio E Pepe directly translates to "cheese" & "pepper" but we'll be making a dairy free version that's simple but delicious!
    Prep Time10 minutes
    Cook Time5 minutes
    Total Time15 minutes
    Course: Main Course
    Cuisine: Fusion, Italian
    Keyword: italian, pasta, pasta recipes
    Servings: 1

    Ingredients

    • 75 g dry pasta
    • 150 g silken tofu
    • 2 tbsp nutritional yeast
    • 1 tbsp miso paste
    • 2 tsp lemon juice
    • 1/3 cup pasta water
    • freshly cracked black pepper

    Instructions

    • Boil pasta according to package ingredients. Drain and remember to save the pasta water in a bowl.
    • Blend these ingredients until smooth – silken tofu, nutritional yeast, miso paste, lemon juice, pasta water and a pinch of freshly cracked black pepper.
    • Add the pasta sauce to the pasta and stir until mixture thickens for a few minutes.
    • Transfer to a plate and garnish with freshly cracked black pepper.
  • Vegan Laksa

    Vegan Laksa

    This rice noodle laksa dish drenched in a spicy, flavourful coconut curry is an Asian delicacy that’s truly addictive! It’s vegan AND gluten free.

    This spicy noodle dish always reminds me that asian food is like a melting pot of different cultures. The ingredients used are so similar to other curries, yet depth and type of flavours are so different.

    Vegan Curry Laksa

    Laksa is native to Malaysian & Singaporean cuisines so you can easily get this dish here. However, it’s slightly more challenging to find a vegan version of this dish. This is because the traditional version contains shrimp paste so in this recipe, we veganized it very easily by omitting it!

    Thank you for Anh who created this amazing recipe with me – for authentic asian and vietnamese recipes, go to Veggie Anh!

    For recipes similar to this, you can check out my Thai Coconut Curry Chickpea Ramen, Vegan Kimchi Stew with Ramen, & Vegan Creamy Miso Ramen.

    I can’t find all the ingredients in my grocery store…what do I do?

    While I do recommend making the Laksa paste from scratch, for an easier foolproof version, use store bought Laksa Paste. I love this vegan, gluten free and organic one by Mekhala’s Living. You just need to use 2-3 tablespoons for immense flavour (not an affiliate – I’ve tried and tested this brand on my own accord).

    This laksa is vegan, gluten free and nut free!

    Is Laksa gluten free?

    It absolutely is! Made with whole spices, vegetables, coconut milk and rice noodles, this dish is free from nuts and gluten. If you want to make this soy free, omit the tofu puffs, soy sauce. You don’t need any replacement for this but if you prefer to add a protein – you can always add a soy-free plant based meat alternative.

    Print Recipe

    Vegan Laksa

    This rice noodle dish drenched in a spicy, flavourful coconut curry is an Asian delicacy that's truly addictive! Vegan AND gluten free.
    Prep Time20 minutes
    Cook Time20 minutes
    Total Time40 minutes
    Course: Main Course
    Cuisine: Asian, Malaysian, Singaporean
    Keyword: curry, laksa, noodles
    Servings: 3

    Equipment

    • 1 High Speed Blender
    • 1 pot or pan
    • 1 Chopping Board
    • 1 knife

    Ingredients

    Laksa Paste

    • 4 shallots
    • 4 garlic cloves
    • 3 lemongrass (white part only with purple insides)
    • 6 kaffir lime leaves
    • thumb sized galangal
    • 1 tsp lime zest
    • 3 dried red chili
    • 1 tsp coriander powder
    • 1/2 tsp cumin powder
    • 1 tsp chili powder
    • 1 tsp turmeric

    Laksa

    • 1 tbsp oil
    • 400 ml coconut milk
    • 500 ml water
    • lime juice
    • salt
    • pepper
    • 1/2 tbsp gluten free soy sauce

    Toppings

    • 3 servings thick rice vermicelli noodles
    • bok choy
    • tofu puffs
    • beansprouts
    • sliced red chili
    • coriander

    Instructions

    • Slice the ends of the lemongrass until you no longer see a purple tint on the insides.
    • De-seed the dried red chilies. Soak them in hot water for about 10 minutes. Alternatively, you can boil them for a few minutes.
    • Add the ingredients needed for the paste into a blender. You can chop them up into smaller pieces for easier blending or you can blend them whole. When adding the kaffir lime leaves, tear them into half along the stem to enhance the aroma.
    • Add some oil to pan. Add the curry paste and saute until fragrant (one way to identify this is to see if the oil you added is coming to the top of the paste).
    • Add water, coconut milk and mix well. Add soy sauce, salt and pepper as needed. Bring to a boil.
    • Add your tofu puffs and bok choy. Cook them for a few minutes until the bok choy or greens are bright green. Turn off the heat.
    • Cook your rice noodles according to the packaging instructions.
    • Assemble the noodles in a bowl, add your laksa broth and top with beansprouts, coriander and red chili.

    Notes

    Substitutes: 
    1. You can use any type of noodles for this dish, but I recommend white rice noodles if you want a more authentic taste of the overall flavours of laksa. 
    2. You can omit shallots and garlic if you avoid alliums. You can also add 1/2 tbsp onion and garlic powder for a more gut friendly alternative. 
    3. You can use fresh thai red chillies instead of dried red chilis.
    4. You can replace chili powder with paprika or chili flakes.
     
  • Vegan Honey Salmon Rice Bowl

    Vegan Honey Salmon Rice Bowl

    This Blackened Salmon Rice Bowl is made with vegan salmon, creamy avocado slices, sushi rice and topped with toasted sesame seeds and vegan mayo.

    Vegan Honey Salmon Rice Bowl

    When Emily Mariko’s Salmon Rice bowl went viral, I was astonished at how such an unique combination of ingredients could work in a dish. The original recipe had salmon paired with leftover rice topped with an interesting duo of sriracha and mayo. These are all then ‘mashed’ together and joined by avocado, kimchi and nori sheets that are used to wrap these ingredients in to consume them like ‘little sushi’ bites.

    In all honesty, I didn’t like the combination of flavours the first time I tried it – it was too much and I couldn’t stomach the idea of eating rice mixed with sriracha.

    But what I did love was the concept of adapting sushi to become a deconstructed sushi rice bowl. In this recipe, I’ve paired leftover sushi rice with blackened ‘honey salmon’, creamy avocado slices, vegan mayo and toasted sesame seeds. Simple, but that’s exactly what we need to enjoy the flavours of our vegan salmon.

    What is the Vegan Salmon made of?

    While I could have tried to be innovative like other creators who replicate the exact looks of a salmon fish (which is amazing and inspiring in every way), my mind always goes back to simplicity. When I’m craving a Salmon Rice Bowl, I want it to be (1) flavourful; and (2) not time consuming to create. As a working adult, easy vegan recipes really save the day.

    Vegan salmon using tofu as a substitute

    I used tofu for this vegan salmon – one of the most accessible and affordable protein sources for a vegan. It gets its pinkish colour from beetroot powder and umami-ness from nori sheets. It can be marinated overnight for a nice flavour burst but if you’re pressed for time, you can marinate it for about 30 minutes.

    You can check out my other easy tofu recipes – Miso Glazed Tofu, Korean BBQ Popcorn Tofu Bites, Sweet & Sour Tofu.

    Ingredients You Need

    • Firm Tofu – extra firm tofu works as well. You can freeze the tofu, thaw it in the microwaves for about 2 minutes and drain the excess water.
    • Beetroot Powder – for the pretty pink colour
    • Flavour bombs – garlic powder, red miso, vegetarian oyster sauce
    • Umami – roasted nori sheets
    As a working adult, easy vegan recipes like these save the day.

    And yes…this vegan salmon is absolutely 100% gluten free! (just check if your veg oyster/mushroom sauce & miso contain any gluten).

    Print Recipe
    5 from 1 vote

    Vegan Honey Salmon Rice Bowl

    This Blackened Salmon Rice Bowl is made with vegan salmon, creamy avocado slices, sushi rice and topped with toasted sesame seeds and vegan mayo.
    Prep Time30 minutes
    Cook Time15 minutes
    Total Time45 minutes
    Course: Main Course
    Cuisine: Fusion, Japanese
    Keyword: rice bowl, salmon, sushi
    Servings: 2

    Ingredients

    • 400 g firm tofu
    • 1/2 tbsp red miso
    • 1 tsp mirin
    • 1/2 tsp beetroot powder
    • 1 tsp garlic powder
    • 1 tbsp vegan oyster sauce
    • nori sheets (handful)
    • 1/3 cup water
    • 1 tsp maple syrup

    Frying

    • 1/2 cup corn starch
    • neutral oil

    Sushi Rice Bowl

    • 1 cup sushi rice
    • 1/2 avocado
    • vegan mayo
    • black sesame seeds
    • white sesame seeds
    • 1 tsp soy sauce
    • 1 tsp sesame oil
    • nori sheets

    Instructions

    • Cut up firm tofu into 2cm by 2cm squares.
    • Blend together the ingredients needed for the marinade – red miso, mirin, beetroot powder, garlic powder, vegan oyster sauce, nori sheets and water.
    • Pour marinade over tofu to coat evenly and marinate for 30 minutes to overnight.
    • Heat up some oil in a frying pan. Coat the tofu in cornstarch and fry until crispy. The colour should be pink.
    • If you are baking it, preheat the oven to 220 C and bake for about 15-20 minutes until crispy.
    • Pour over the leftover marinade over the fried tofu pieces drizzle 1 tsp maple syrup. Give it a good mix!
    • You can also have the vegan salmon on its own without the marinade poured over. Just skip that step and add 1 tsp of maple syrup before combining them.
    • Assemble your sushi rice bowl. Start with rice, followed by salmon, avocado, soy sauce, sesame oil, vegan mayo and lastly toasted sesame seeds.


  • Thai Coconut Chickpea Curry Ramen

    Thai Coconut Chickpea Curry Ramen

    Creamy & silky thai style coconut milk broth with thick chewy ramen noodles, topped with spiced crispy chickpeas – the perfect meal. You need to try this Coconut Chickpea Curry Ramen!

    A fun way to jazz up your instant noodles – make Coconut Chickpea Curry Ramen

    This Coconut Chickpea Curry Ramen screams pantry friendly and comes together in just 15 minutes (if you have your crispy chickpeas prepared in advance). It’s also a fun way to jazz up your instant ramen noodles to add in some protein, vegetables and flavour.

    What to Have in Your Pantry

    • Coconut Milk – as a vegan, I find myself using coconut milk and cream a lot in savoury dishes and desserts so I always have organic ones stocked up.
    • Red Curry Paste – these really come in handy when you want to make curry or soups but don’t have time to make the paste from scratch. I used Mekhala Living’s Thai Red Curry Paste.
    • Canned Chickpeas – Thought I love soaking chickpeas and boiling them, canned chickpeas are amazing when I’m pressed for time. You can find my recipe for Crispy Roasted Chickpeas here.
    Slide to roast these spiced chickpeas!
    • Vegetables – I used zucchini, but you can use any vegetables you have on hand. Red bell peppers, broccoli, tomatoes, greens, all work beautifully in this recipe.
    • Protein – firm tofu is a great addition.
    • Spices – the spices I use the most for non-indian recipes are turmeric, smoked paprika, onion powder, garlic powder, italian seasoning, black pepper and pink himalayan salt.

    You can turn this recipe gluten free by swapping out the noodles for rice noodles or brown rice ramen. You could also make this as a soup to drink or to pair with steamed rice.

    These noodles are also perfect for meal prep – you can keep it in the fridge for about 2-3 days and just heat it up on high for a minute before consuming it.

    Remember to store the chickpeas separately so they don’t become soggy – you can bake them for a few minutes to bring back their crunchiness although I recommend consuming them immediately after they are baked for maximum crispiness!

    Print Recipe

    Thai Coconut Chickpea Curry Ramen

    Creamy & silky thai style coconut milk broth with thick chewy ramen noodles, topped with spiced crispy chickpeas – the perfect meal!
    Prep Time5 minutes
    Cook Time10 minutes
    Total Time15 minutes
    Course: Main Course
    Cuisine: Asian, Fusion, Thai
    Keyword: chickpeas, coconut, ramen
    Servings: 1

    Ingredients

    • 1 pack instant ramen noodles
    • 100 firm tofu
    • 1/4 cup chopped zucchini
    • 1 tbsp olive oil
    • 1/4 tsp turmeric
    • 2 tsp thai red curry paste (heaping)
    • 1 cup coconut milk
    • 1 cup water / veggie broth
    • 2 tsp lime juice
    • salt (if needed)

    Toppings

    • crispy roasted chickpeas (recipe linked above)
    • squeeze of lime
    • chopped coriander

    Instructions

    • Roast chickpeas in oven following my recipe (details above).
    • Cook instant noodles according to package instructions. Drain and rinse with cold water. Keep the excess starchy noodle water.
    • In some olive oil, saute firm tofu until crispy. Add zucchini and wait for it to be cooked.
    • Add turmeric and saute for a few minutes.
    • Add red curry paste, coconut milk and stir until combined. Add lime juice.
    • Add ramen noodles to a bowl, add in your thai curry coconut mixture. Heat up 1 cup of veggie broth combined with the excess noodle water. Pour over noodles.
    • Top with crispy chickpeas, chopped coriander and a squeeze of lime.
  • Vegan Butter Chicken (Murgh Makhani)

    Vegan Butter Chicken (Murgh Makhani)

    This homemade vegan butter chicken recipe is buttery, ultra creamy with a subtle hint of sweetness and pairs perfectly with fluffy basmati rice or naan!

    I have not tried a vegan version of Butter ‘Chicken’ that actually tastes good.

    As a vegan, everytime I go to an Indian restaurant, it’s almost always impossible to try their classic dishes like Butter Chicken and Chicken Tikka Masala. They are considered the face of commercialized indian food because they’re popular in many western countries, but nevertheless I have not tried a vegan version that actually tastes good.

    Even the ones I’ve come across in vegetarian restaurants have a meatless option but they often still contain butter, cream and ghee. It’s an integral part of the dish but innovation has taken over veganizing ANY dish at this point.

    Useful tips if you’re making this for the first time

    @browngirlvegan I miss Butter Chicken so much so here’s a tribute with my vegan version♥️ #butterchicken #veganrecipes #recipes #vegansoftiktok #foodtiktok #indianfood ♬ Souhila – Instrumental – Bujaa Beats
    1. Use the thick part of the coconut cream.

      This vegan version of Butter Chicken comes pretty close and with some minor tweaks like adding coconut cream. Separate the coconut cream with the watery part and keep some for garnish and measure out the cream needed to mix into the curry.

      Using coconut cream won’t make the curry taste coconut-y because it will be overpowered by the other strong spices!
    2. For the ‘chicken’, I used a mix of tofu and plant based chicken.

      It’s super important to freeze your tofu, thaw it and drain it before you used them for a more firm texture. The texture has to be springy. Other options you can use are plant-based chicken or seitan.
    3. Marination is important!

      Marinate your tofu for at least 30 minutes to half an hour. Then bake or grill them for about 15-20 minutes.
    The perfect balance of creaminess with coconut cream & cashews

    Ingredients You Need

    • Tofu – firm or extra firm tofu
    • Tomato sauce base – fresh red tomatoes and boiled/soaked raw cashews
    • Coconut – a good quality coconut cream
    • Whole spices – cinnamon, bay leaves, cloves, cardamom
    • Vegan Butter – Nuttelex never lets me down

    Not forgetting the spices in your pantry if you cook a lot of indian food!

    • garam masala
    • kashmiri chili powder (for the bright red colour)
    • turmeric
    • onion powder
    • garlic powder
    This recipe is vegan AND gluten free!

    You can also use whole spices like onions and garlic. You can use a large onion, diced and 3 cloves of mashed garlic and saute them until caramelized.

    This recipe is also 100% gluten free if you use tofu or gluten free plant based ‘chicken’ substitute. You can meal prep this and store in the fridge in an air-tight container for 2-3 days.

    Print Recipe

    Vegan Butter Chicken

    This homemade vegan butter chicken recipe is buttery, ultra creamy with a subtle hint of sweetness and pairs perfectly with fluffy basmati rice or naan!
    Prep Time40 minutes
    Cook Time20 minutes
    Total Time1 hour
    Course: Main Course
    Cuisine: Indian
    Keyword: butter chicken, indian food
    Servings: 3

    Ingredients

    Marinade for 'Chicken'

    • 300 g firm tofu
    • 150 g plant based chicken (or more tofu)
    • 1 tsp garam masala
    • 1/4 tsp turmeric
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1 tsp kashmiri chili powder
    • 3 tsp coconut cream

    Butter Chicken Gravy

    • 20 red cherry tomatoes (4 large tomatoes)
    • 15 cashews (soaked)
    • 2 tbsp vegan butter
    • 2 bay leaves
    • 5 cloves
    • 5 green cardamom pods
    • 1 cinnamon stick
    • 1 green chili
    • 2 tsp ginger paste
    • 1 tsp chili powder
    • 1 tsp garam masala
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1 tsp sugar
    • 1 cup water
    • 1/4 cup coconut cream
    • salt

    Garnish

    • 1 tbsp coconut cream
    • chopped coriander

    Instructions

    • Soak cashews overnight or in boiling water for 30 minutes.
    • Thaw frozen tofu in the microwave for 2 minutes and drain excess water. Break it up into chunks. Add thawed plant based chicken and combine the ingredients required for the marinade.
    • Marinate for 30 minutes at least, but you can even leave it overnight for more flavour. Preheat your oven to 200°C.
    • Add soaked cashews and tomatoes to a high speed blender to get a smooth and creamy paste.
    • Spray some olive oil on the marinated tofu chunks and bake* in oven for about 15 minutes until the flavours are fully absorbed.
    • Add 1 tbsp vegan butter to a pan and add whole spices – bay leaves, cardamom, cinnamon stick and cloves. Saute until fragrant.
    • Add green chili and ginger paste. Saute until fragrant.
    • Add cashew-tomato paste, chili powder, sugar, salt, onion and garlic powder. Saute until the mixture thickens and you can see oil floating at the sides. Another way to check is you don't smell the raw tomatoes anymore.
    • Add water, mix and do a taste test. Adjust salt if necessary.
    • Add 1/4 cup coconut cream and give it a good mix.
    • Lower the heat and add 1 tbsp of vegan butter on top. If the mixture is too thick, you can add a bit more water or more coconut milk. (Use the rest of the coconut cream/milk in smoothies, desserts)
    • Garnish with more coconut cream and chopped coriander. Serve with naan, paratha or plain basmati rice!

    Notes

    1. If you don’t have vegan butter, you can use vegetable oil. 
    2. This recipe is entirely gluten free (just ensure you’re using a gluten free version of plant based meat if using).
    3. You can also pan fry them in oil until crispy or air fry for 10 minutes!