Brown Girl Vegan

Category: Malaysian

  • Vegan Lok Lok (Spiced Skewers)

    Vegan Lok Lok (Spiced Skewers)

    This delicious vegan lok lok is made with fresh, plant-based skewers coated in a spice mix & paired with flavourful dipping sauces for the perfect street food snack for sharing!

    Lok-Lok, means ‘to dip‘ in Hokkien, is a classic street steamboat with a wide range of skewers – most commonly different types of meat and veggies. It’s a popular street food in Malaysia in cities like Johor Bahru, Malacca, Kuching and Penang.

    While these skewered snacks are traditionally deep fried, you can bake or airfry them at home. I find that they are the least messy methods of preparing Lok-Lok, even more so than pan frying (though this is a faster process!)

    Best Ingredients for Vegan Lok-Lok

    • mushrooms – I love using oyster, king oyster, shitake, shimeji, enoki mushrooms
    • fresh vegetables – broccoli, cabbage, eggplant, long green beans
    • protein – tofu, tempeh, plant based meat like vegan spam, chicken, mutton etc.
    • dumplings, tteokbokki and rice cakes – use frozen and thawed ones for faster cooking process
    • spice mix – sichuan pepper, five spice, chili powder, cumin and olive oil
    • dipping sauces
      • spicy chili sauce – red chilies, green chilies, shallot, garlic, coconut sugar or gula melaka syrup, salt and rice wine vinegar
      • creamy peanut sauce – smooth unsweetened peanut butter, light soy sauce, sesame oil, rice wine vinegar, agave or coconut sugar
      • thai sweet chili sauce – I like to use a simple bottled one

    Gluten free substitutions: Use gluten free soy sauce. Use wheat-free meat substitutes, if using.

    Allium free substitutions: Substitute shallot and garlic for a pinch of asafoetida (hing) in the spicy chili sauce. Use allium free thai sweet chili sauce.

    Print Recipe

    Vegan Lok Lok

    This delicious vegan lok lok is made with fresh, plant-based skewers coated in a spice mix & paired with flavourful dipping sauces for the perfect street food snack for sharing!
    Prep Time10 minutes
    Cook Time20 minutes
    Total Time30 minutes
    Course: Main Course, Side Dish
    Cuisine: Malaysian
    Keyword: skewers
    Servings: 4

    Ingredients

    • 4 sticks oyster mushrooms 3 pieces / stick
    • 4 sticks king oyster mushrooms 3 pieces / stick
    • 4 sticks shitake mushrooms 3 pieces / stick
    • 4 sticks extra firm tofu 3 pieces / stick
    • 4 sticks broccoli 3 pieces / stick
    • 4 sticks long green beans 6 pieces / stick
    • 4 sticks eggplant wedges 3 pieces / stick
    • 4 sticks plant based luncheon meat 3 pieces / stick

    Spice Mix

    • 2 tsp sichuan pepper
    • 1 tbsp five spice
    • 2 tbsp chili powder
    • 2 tsp ground cumin
    • 1/4 cup olive oil

    Spicy Chili Dipping Sauce

    • 1 large red chili
    • 1 large green chili
    • 1 shallot
    • 2 cloves garlic
    • 1 tsp coconut sugar
    • 1/2 tsp salt
    • 2 tbsp rice wine vinegar
    • 2 tbsp olive oil

    Creamy Peanut Sauce

    • 2 tbsp smooth unsweetened peanut butter
    • 1 tbsp light soy sauce
    • 1 tsp sesame oil
    • 1 tsp rice wine vinegar
    • 1 tsp agave or coconut sugar
    • 1/4 cup water

    Thai Sweet Chili Sauce

    • 2-3 tbsp thai sweet chili sauce

    Instructions

    • Preheat oven to 200C. Soak bamboo skewers in water for 5 minutes – this is to prevent burning of the sticks when cooking. Slice vegetables into bite sized pieces.
    • Combine the spices for the spice mix.
    • Thread tofu, vegetables, and mock meat onto bamboo skewers. Alternatively you can omit the usage of skewers and bake them all in one pan.
    • Brush the spiced oil on the skewers and bake them for about 20 minutes at 200C.
    • While that's baking, prepare your sauces: for the spicy chili sauce, blend chilies, shallot, garlic and coconut sugar until smooth.
    • Fry the paste off in olive oil and cook until oil separates – add salt, rice wine vinegar and mix well.
    • Mix ingredients for peanut sauce in a small bowl and stir until smooth.
    • Arrange skewers on a plate with sauces on the side. Dip, eat, and enjoy your own homemade lok-lok!
  • Maggi Goreng

    Maggi Goreng

    This famous hawker-style dish is made with noodles stir fried with tofu, vegetables, and fresh aromatics. Perfect for a quick and easy meal.

    If cooking seems complicated to you, you are at the right place – I’m here to show you that vegan cooking is more EASY than you think! This popular street food stirfry noodle dish – also known as Maggi Goreng – is one of my favourite ways to clear out leftover vegetables, protein and use instant ramen noodles.

    “Maggi” obviously means noodles but can also be named “mee” to refer to yellow noodles. “Goreng” means “fried,” so it directly translates to “fried noodles”.

    Here are some easy pointers to make this delicious and easy spicy fried noodles:

    • Use maggi noodles or instant leftover ramen for the perfect noodle stirfry that’s also healthier as we’ll be ditching the seasoning that comes with it. You can also use fresh noodles.
    • Some of my favourite vegetables to add to fried rice are kailan, bok choy, kale, carrot, corn and long beans. Depends on what I have in my fridge but this recipe only includes tofu and bok choy.
    • To make this recipe gluten free, substitute the soy sauces with a gluten free version like tamari or coconut aminos. There are also gluten free soy sauces available (look for ones without wheat in them).

    Ingredients You Need

    • noodles – ramen noodles are perfect but you can use any type of noodles.
    • aromatics – shallots, garlic, red chilies (use the small ones for more spice – I used the large one) and scallions
    • kecap manis – this sweet soy sauce is a signature component of maggi goreng. It adds a rich sweetness to the dish. However, the version I used is not gluten free – you can substitute this with soy sauce and a pinch of agave.
    • sauces – soy sauces, vegan oyster sauce, ketchup, vegan sambal, toasted sesame oil
    • spices – curry powder
    • protein – You can use fried tofu or tempeh.
    • vegetables – common vegetables include carrots, peas, green onions, and cabbage. Here, I used kailan or bok choy.
    • garnish – fried shallots, lime and red chilies.

    Gluten free substitutions: 1 tsp kecap manis = 1 tsp gluten free soy sauce + 1/2 tsp agave. You can also use tamari or coconut aminos. Use gluten free soy sauce in place of dark soy sauce as well. If using vegan shrimp paste, ensure it’s gluten free. In place of that, you can use sambal paste too.

    Allium free substitutions: Omit garlic, shallots/red onion, and scallions. Instead use a pinch of asafoetida in the sauce. Substitute green part of scallions for coriander for garnish. Omit fried shallots. Ensure sambal paste is allium free.

    Print Recipe

    Maggi Goreng

    This famous hawker-style dish is made with noodles stir fried with tofu, vegetables, and fresh aromatics. Perfect for a quick and easy meal.
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Main Course
    Cuisine: Indonesian, Malaysian, Singaporean
    Keyword: hawker, noodles
    Servings: 2

    Ingredients

    Maggi Goreng

    • 2 large noodle cakes or 3 small ones
    • 2 servings bok choy or other asian greens
    • 200 g extra firm tofu
    • 1 shallot
    • 3 cloves garlic minced
    • 2 tsp curry powder
    • 3 green onions green and white parts
    • 2 tbsp olive oil

    Sauce

    • 1 tbsp kecap manis
    • 1 tbsp light soy sauce
    • 1/2 tbsp dark soy sauce
    • 1 tbsp vegan oyster sauce
    • 2 tbsp tomato ketchup
    • 1 tsp sambal more if you want it more spicy!
    • 1 tbsp toasted sesame oil

    Garnish

    • fried shallots
    • red chilies

    Instructions

    • Boil instant ramen noodles for 1-2 minutes (slightly undercooked), then drain and rinse with cold water to prevent sticking.
    • Mince garlic and chop shallots, spring onions and bokchoy. Pan fry tofu until brown.
    • Mix together all sauces – kecap manis, light soy sauce, dark soy sauce, vegan oyster sauce, ketchup, sambal & toasted sesame oil in a small bowl.
    • Heat oil in a wok over medium-high heat. Sauté shallots, white part of scallions until fragrant. Then, add minced garlic, curry powder and saute for a minute.
    • Add back in tofu, noodles, sauce and mix well. Lastly, add bok choy and toss until cooked.
    • Top with more green onions, fried shallots, and a squeeze of lime. Enjoy!
  • Chili Pan Mee with Mushrooms & Eggplant

    Chili Pan Mee with Mushrooms & Eggplant

    This Malaysian favourite features flat, chewy noodles tossed in soy sauce and topped with minced eggplant & mushrooms, bok choy and homemade sambal paste!

    Chili pan mee is a popular Malaysian dry noodle dish that is spicy, flavourful yet comforting at the same time. It typically consists of hand-pulled noodles topped with crispy anchovies, minced meat, fried shallots, egg and chili flakes or sambal. In this recipe, we will be making an easy eggplant & mushroom mince accompanied by homemade sambal paste.

    Originating in Kuala Lumpur, this dish is a modern twist on traditional pan mee (also known as ban mian), which was originally served in soups. Chili pan mee has become a beloved comfort food in Malaysia – it’s fiery and a delicious balanced meal.

    Ingredients You Need

    • homemade sambal paste
      • dried red chillies
      • shallots, garlic cloves
      • fresh red chilli – use small chili padi for more spice!
      • vegan sambal belacan – optional but gives that ‘shrimp’ flavour like traditional sambal
      • neutral oil – you can also use olive oil
      • sweetener – you can use agave, maple syrup for refined sugar free options
    • mushroom eggplant mince
      • shitake mushrooms – you can use other mushrooms too!
      • eggplant
      • toasted sesame oil
      • garlic
      • sauces – light soy sauce, dark soy sauce, vegan oyster sauce
      • sweetener – you can use agave, maple syrup for refined sugar free options
    • toppings
      • blanched greens – kailan, bokchoy or spinach
      • flat pan mee noodles
      • dark soy sauce and toasted sesame oil

    Gluten free substitutions: Use gluten free soy sauce, tamari or coconut aminos. Use gluten free soy sauce instead of dark soy sauce. Substitute vegan oyster sauce with 1/2 tbsp mushroom seasoning. Use flat rice noodles or brown rice noodles instead of pan mee (which is usually wheat based!)

    Allium free substitutions: For sambal, omit shallots and garlic. Instead add about 2 more dried red chilies. For mushroom eggplant mince, substitute garlic with a pinch of asafoetida (hing).

    Print Recipe

    Chili Pan Mee with Mushrooms & Eggplant

    This Malaysian favourite features flat, chewy noodles tossed in soy sauce and topped with minced eggplant & mushrooms, bok choy and homemade sambal paste!
    Prep Time10 minutes
    Cook Time15 minutes
    Total Time25 minutes
    Course: Main Course
    Cuisine: Malaysian
    Keyword: malaysian, noodles, spicy
    Servings: 2

    Ingredients

    Homemade Sambal Paste

    • 4 dried red chilies 6 if allium free
    • 2 shallots
    • 3 cloves garlic
    • 1 fresh red chili
    • 1 tsp vegan shrimp paste / sambal belacan
    • 3 tbsp neutral oil
    • 2 tsp coconut sugar
    • 1/2 tsp salt add more if needed

    Mushroom-Eggplant Mince

    • 4-5 shitake mushrooms
    • 1 medium eggplant
    • 1 tbsp sesame oil
    • 2 cloves minced garlic
    • 1.5 tbsp light soy sauce
    • 1/2 tbsp dark soy sauce
    • 1/2 tbsp vegan oyster sauce
    • 1 tsp sweetener
    • 1/2 tsp white pepper
    • 1 tsp cornstarch +1tbsp water

    Toppings

    • 2 servings ban mian noodles
    • 4 stalks kailan or bok choy
    • 1 tbsp dark soy sauce
    • 2 tsp toasted sesame oil

    Instructions

    • Soak dried red chilies in boiling water for 1-2 minutes.
    • Blend the soaked dried chilies, shallots, garlic, fresh chili, a splash of water into a smooth paste.
    • Heat oil in a pan, and stir-fry the chili paste over medium heat for 2-3 minutes until fragrant and slightly darker. Add coconut sugar, fry for a minute and set aside.
    • Boil ban mian noodles of your choice according to package instructions. Drain the noodles AND save the noodle water!
    • Mince mushrooms and eggplant in a blitzer or chop them up finely (this is more time consuming).
    • Heat a little oil in a pan and add minced garlic. Saute for 30 seconds on low flame.
    • Add minced eggplant, mushrooms and saute them until they are half cooked. Add soy sauces, vegan oyster sauce, coconut sugar, a splash of noodle water and continue sautéing them.
    • Add white pepper, corn starch slurry and simmer for 2-3 minutes with the lid closed.
    • Divide the noodles into bowls. Mix in 1/2 tbsp dark soy sauce and 1 tsp sesame oil into 1 serving of noodles. Top with blanched greens, mushroom eggplant mince and sambal.
    • Mix everything together before eating. Enjoy!
  • Vegan Teh Tarik (Pulled Tea)

    Vegan Teh Tarik (Pulled Tea)

    This traditional black tea is pulled with sweetened vegan condensed milk and dairy-free milk to create a sweet, frothy and creamy tea.

    Teh Tarik is a beloved traditional Malaysian and Singaporean drink made from strong black tea, sweetened condensed milk, and evaporated milk, which is “pulled” (or “tarik”) to create a frothy, smooth texture.

    The name “Teh Tarik” literally translates to “pulled tea”, as it points to the method of making it – which includes a dramatic pouring and stretching process that creates foam, froth and a smooth texture.

    The drink is especially popular in mamak stalls (open-air cafes run by Indian Muslim traders) where it’s served alongside traditional Malaysian food. It’s commonly enjoyed during breakfast, after meals, or as an afternoon pick-me-up, often served with roti canai (Indian flatbread).

    How Teh Tarik Is Made:

    Screenshot
    1. The Tea Base
      • Traditionally, strong black tea (often a blend of Ceylon or Assam tea) is brewed. The tea is steeped until it is rich and robust, as the drink needs a strong base to stand up to the sweetness of the milk.
    2. Sweetened Milk
      • A generous amount of sweetened condensed milk is added to the tea, giving it sweetness and a creamy texture. Hence, there is no other sweetener added. For a plant based version, I used sweetened oat condensed milk by Nature’s Charm (not affiliated). They also have a vegan evaporated milk that you can for extra richness – but this recipe doesn’t include it.
    3. The “Pulling” Process
      • This is the signature step where the tea and milk mixture is poured back and forth between two cups at a high height. This helps to mix the tea and milk thoroughly while also creating the characteristic froth and smoothness.
      • The pulling also cools the tea to a drinkable temperature while enhancing its texture, making it rich and velvety.
    Screenshot

    Ingredients You Need

    • black tea leaves – you can use regular black tea, ceylon or assam blends.
    • vegan sweetened condensed milk
    • rich plant milk – oat milk barista blend is a great option (for gluten free, use gluten free oat milk or other milks like cashew or soy)
    Print Recipe

    Vegan Teh Tarik (Pulled Tea)

    This traditional black tea is pulled with sweetened vegan condensed milk and dairy-free milk to create a sweet, frothy and creamy tea.
    Prep Time5 minutes
    Cook Time5 minutes
    Total Time10 minutes
    Course: Drinks
    Cuisine: Malaysian, Singaporean
    Keyword: drinks, tea
    Servings: 2 cups

    Ingredients

    • 4 heaped tsp black tea leaves
    • 1.5 cups water
    • 1 cup barista grade oat milk
    • 3 tbsp vegan condensed oat milk

    Instructions

    • Start by brewing fresh black tea leaves in 1.5 cups water. Bring to a boil and add in oat milk. Let it simmer for about 5 minutes.
    • Strain out the tea leaves using a sock filter and keep the hot tea aside.
    • Add sweetened condensed milk to a cup. Carefully pour the tea from one mug to the cup with the condensed milk. Mix well with a spoon.
    • Get a traditional teh tarik kettle and pour the tea into the kettle. Hold the kettle and the cup at opposite ends and pour in ascending height so the tea mixes well and a frothy head forms.
    • You would need to repeat this process around 5 times to create the signature froth and to cool the tea down to a drinkable temperature.
    • Pour the tea into a glass, with a nice frothy top.
  • Vegan Nasi Goreng (Indonesian Fried Rice)

    Vegan Nasi Goreng (Indonesian Fried Rice)

    This famous Indonesian dish is made with leftover rice stir fried with vegan tofu egg, vegetables, and fresh aromatics. Perfect for a quick and easy meal.

    If cooking seems complicated to you, you are at the right place – I’m here to show you that vegan cooking is more EASY than you think! This Indonesian fried rice – also known as Nasi Goreng – is one of my favourite ways to clear out leftover vegetables, protein and rice. “Nasi” means “rice,” and “goreng” means “fried,” so it directly translates to “fried rice.”

    Here are some easy pointers to make this delicious and easy spicy fried rice:

    • Use leftover rice for the perfect fried rice because it has a firmer texture. Using freshly cooked rice can cause the dish to be too mushy.
    • Some of my favourite vegetables to add to fried rice are kailan, bok choy, kale, carrot, corn and long beans. Depends on what I have in my fridge but this recipe only includes tofu egg and beans.
    • To make this recipe gluten free, substitute the soy sauces with a gluten free version like tamari or coconut aminos. There are also gluten free soy sauces available (look for ones without wheat in them).

    Ingredients You Need

    • rice – usually, day-old rice is preferred because it’s drier and less sticky, making it easier to fry and absorb the flavours.
    • aromatics – shallots, garlic, red chilies (use the small ones for more spice – I used the large one)
    • kecap manis – this sweet soy sauce is a signature component of nasi goreng. It adds a rich sweetness to the dish. However, the version I used is not gluten free – you can substitute this with soy sauce and a pinch of agave.
    • protein – I made a vegan tofu egg but you can also add just fried tofu or tempeh.
    • vegetables – common vegetables include carrots, peas, green onions, and cabbage. Here, I used long beans and maitake mushrooms.
    • garnish – fried shallots, sliced cucumber, tomato, lime and red chilies.

    Gluten free substitutions: 1 tsp kecap manis = 1 tsp gluten free soy sauce + 1/2 tsp agave. You can also use tamari or coconut aminos. Use gluten free soy sauce in place of dark soy sauce as well. If using vegan shrimp paste, ensure it’s gluten free. In place of that, you can use sambal paste too.

    Allium free substitutions: Omit garlic and shallots/red onion (both fresh and in powder forms). Instead use a pinch of asafoetida in both cases. Omit adding white part of scallions. Substitute green part of scallions for coriander for garnish. Omit fried shallots. Ensure sambal paste is allium free.

    Print Recipe

    Vegan Nasi Goreng (Indonesian Fried Rice)

    This famous Indonesian dish is made with leftover rice stir fried with vegan tofu egg, vegetables, and fresh aromatics. Perfect for a quick and easy meal.
    Prep Time5 minutes
    Cook Time15 minutes
    Total Time20 minutes
    Course: Main Course
    Cuisine: Indonesian, Malaysian
    Keyword: fried rice, zero waste
    Servings: 2 1 if you’re really hungry!

    Ingredients

    Vegan Tofu Egg

    • 100 g extra firm tofu
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1 tbsp nutritional yeast
    • 1/2 tsp black salt

    Nasi Goreng

    • 1.5 cups cooked white rice day old
    • neutral or olive oil for frying
    • 1/2 red onion sub 2 shallots
    • 1 tsp minced garlic
    • 1/2 large red chili
    • 1 tbsp kecap manis
    • 1 tsp vegan shrimp paste optional
    • 1 cup mushrooms any kind, I used maitake
    • 1/4 cup chopped long beans
    • 1 tsp kecap manis
    • 1 tsp dark soy sauce

    Garnish

    • 2 stalks scallions
    • 4 tomato wedges
    • 6 slices cucumber
    • 2 tbsp fried shallots
    • lime wedges
    • vegan sambal optional

    Instructions

    • If you don’t have day-old rice, cook fresh rice, spread it on a tray to cool, and let it sit for 20-30 minutes to dry out. Cold rice is easier to fry and won’t clump together.
    • Dice shallots or red onion finely.
    • Heat 2 tbsp of vegetable oil in a large pan or wok over medium-high heat. Add your shredded mushrooms and saute with kecap manis until browned. Keep aside.
    • Crumble tofu and add all your seasonings. Mix together and stir fry in the same pan for 1-2 minutes. Remove the tofu and set aside.
    • Add more olive oil if necessary. Sauté the shallots until fragrant and softened, about 2-3 minutes.
    • Add the white part of scallions, red chilies, minced garlic and saute for a minute.
    • Add kecap manis, long beans and other vegetables (if using) to the pan. Stir-fry for another 2 minutes until the vegetables are tender but still vibrant. Add tofu egg and mushrooms back into the pan.
    • Add the cold rice to the pan and break up any clumps. Stir well to combine with the vegetables.
    • Drizzle dark soy sauce. Stir-fry everything together until the rice is evenly coated and heated through.
    • Serve nasi goreng with your choice of garnish: fried shallots, sliced cucumber, tomato wedges, lime wedges, red chilies, and spring onions.
  • Penang Char Kway Teow

    Penang Char Kway Teow

    This vegan penang char kway teow stir fry is packed with fresh chewy rice noodles, fresh vegetables, egg doused in a smoky and savoury sauce.

    Penang Char Kway Teow is a famous Malaysian street food made with stir-fried flat rice noodles, seafood or meat, and vegetables. It’s signature flavour is ‘wok hei’ that directly translates to the ‘breath of the wok’ which gives this noodle dish its smokey and charred aroma.

    It originated in Penang and you can find this cheap street food anywhere – back when I was not vegan I’ve tried this dish several times and it’s very addictive!

    But now you and I can enjoy this speedy, plant-based twist on this classic noodle dish that can be ready in 15 minutes. I particularly love this vegan stir-fry because it’s made with fresh rice noodles, vegetables and has its dose of protein.

    Tips to Make the Perfect Char Kway Teow

    I’ve been disappointed by many vegan versions of char kway teow I’ve tried so here are some tips you can use at home to perfect it:

    1. Use a seasoned wok. It’s okay if you don’t have a wok like me, I used a non-stick pan – what is important is high heat to achieve that deliciously smoky “wok hei” flavour.

    2. The balance of salty, sweet, savory, and spicy flavours in the sauce makes this dish ultra tasty with none of the meat.

    3. Incorporate vegan egg or sausage to make it close to the authentic char kway teow, giving you the perfect bite!

    Ingredients You Need

    • dried wide flat rice noodles – these are naturally gluten free, you can also use dried rice noodles!
    • vegan sausage – fry it in agave to mimic taiwanese sausage!
    • stir fried ‘egg’ tofu – garlic and onion powder, nutritional yeast and black salt
    • vegetables – mung bean sprouts, garlic chives or spring onions
    • aromatics – minced garlic, vegan sambal
    • sauce (not gluten free) – light soy sauce, dark soy sauce, kecap manis, vegan oyster sauce

    Gluten free substitutions: Use gluten free sausage. Here are some gluten free sauce substitutes

    • light soy sauce = gluten free soy sauce, tamari, coconut aminos
    • dark soy sauce = gluten free soy sauce, tamari, coconut aminos
    • kecap manis = agave syrup or coconut sugar
    • vegan oyster sauce = gluten free mushroom seasoning

    Allium free substitutions: Omit minced garlic, garlic powder and substitute with asafoetida (hing) in both. Omit garlic chives. Use allium free sambal or chili paste.

    Print Recipe

    Penang Char Kway Teow

    This vegan penang char kway teow stir fry is packed with fresh chewy rice noodles, fresh vegetables, egg doused in a smokey and savoury sauce.
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Main Course
    Cuisine: Fusion, Malaysian, Singaporean
    Keyword: gluten free, noodles, street food
    Servings: 2

    Ingredients

    • 200 g cooked flat rice noodles
    • 3 tbsp olive oil or neutral oil
    • 1 vegan sausage
    • 1 tsp agave
    • 1/2 cup mung bean sprouts
    • 1/2 cup garlic chives or spring onions
    • 3 cloves garlic minced
    • 1 tbsp sambal paste
    • 1/4 tsp liquid smoke optional for extra smokiness
    • 2-4 tbsp noodle water

    Sauce

    • 1 tbsp light soy sauce
    • 1 tbsp dark soy sauce
    • 1 tsp kecap manis
    • 1 tbsp vegan oyster sauce

    Stir Fried 'Egg' Tofu

    • 1/2 block extra firm tofu around 100-120g
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1/4 tsp turmeric
    • 1/2 tsp black salt
    • 1 tbsp nutritional yeast

    Instructions

    • In a small bowl, mix together the light soy sauce, dark soy sauce, vegan oyster sauce, kecap manis and noodle water (if using). Set the sauce aside.
    • Heat 1 tablespoon of oil in a wok or large frying pan over medium-high heat. Add the sliced vegan sausage, brush with agave and stir-fry for 1-2 minutes until it becomes slightly crispy. Set aside.
    • Crumble tofu and add all your seasonings. Mix together and stir fry for 1-2 minutes on a pan.
    • Add 2 tbsp oil to the pan, then saute minced garlic. Add 1/4 cup beansprouts and saute for a minute.
    • Add in eggs, sausage and cooked rice noodles. Drizzle the sauce and mix well. Add sambal paste, liquid smoke and mix again.
    • Saute the rice noodles for 2-3 minutes. Add in remaining 1/4 cup beansprouts, garlic chives and give it a good mix until they are half cooked. The vegetables should be slightly tender but still crunchy.
    • Drizzle over some chili oil and enjoy!
  • Vegan Jackfruit Laksa

    Vegan Jackfruit Laksa

    This jackfruit 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.

    I grew up having this in Singapore and it’s one of the most flavourful noodles dishes you can have. It basically comprises thick rice vermicelli noodles doused in a fragrant and umami coconut curry broth. It’s usually topped with fresh herbs and spices. Truly so addictive!

    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, I veganized it very easily by omitting it!

    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).

    I also used Canned Jackfruit for this recipe which works perfectly fine! The jackfruit is unripe so it’s flaky when pulled apart – however, we can just cut the jackfruit up into pieces for this recipe. I get mine from Nature’s Charm.

    What You Need

    • thick rice vermicelli noodles – or you can substitute this with any noodles you like based on convenience
    • aromatics – shallots, garlic cloves, lemongrass (white part only), kaffir lime leaves, galangal or ginger, limes, dried red chili
    • dry spices – coriander powder, cumin powder, chili powder, turmeric
    • broth base – full-fat coconut milk
    • seasoning – gluten free soy sauce
    • toppings – baked jackfruit, tofu puffs
    • garnish – bok choy, tofu puffs sliced, red chili, coriander

    Gluten free substitutions: This recipe is naturally gluten free! Make sure to use gluten free soy sauce.

    Allium free substitutions: Omit shallots and garlic. Instead soak 5 candlenuts in boiling water and add it to the laksa paste.

    Print Recipe

    Vegan Jackfruit Laksa

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

    Ingredients

    Homemade Laksa Paste

    • 4 shallots
    • 4 garlic cloves
    • 3 lemongrass stalks (parts with purple insides)
    • 6 kaffir lime leaves
    • thumbsized galangal
    • 1 tsp lime zest
    • 3-4 dried red chili
    • 1 tsp coriander powder
    • 1/2 tsp cumin powder
    • 1 tsp chili powder
    • 1/2 tsp turmeric add more for colour if necessary

    Laksa Broth

    • 1 tbsp neutral oil or olive oil
    • 400 ml coconut milk
    • 500 ml water
    • 1 tsp lime juice
    • 1 tbsp gluten free light soy sauce
    • salt
    • 1 can young green jackfruit

    Toppings

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

    Instructions

    • Preheat the oven to 200°C (400°F).
    • Drain and rinse the jackfruit, and cut into smaller pieces. Spread the jackfruit evenly on a baking sheet lined with parchment paper. Drizzle some olive oil and mix well.
    • Bake for 20-25 minutes, flipping halfway through, until the jackfruit is golden and slightly crispy. Set aside.
    • 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 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, baked jackfruit 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 coriander, lime and red chili.
  • Vegan Tofu Satay

    Vegan Tofu Satay

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

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

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

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

    What Do I Need?

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

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

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

    Print Recipe
    5 from 1 vote

    Vegan Tofu Satay

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

    Ingredients

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

    Instructions

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

  • Vegan Ramly Burger

    Vegan Ramly Burger

    This Malaysian style burger is filled with a vegan beef patty, wrapped in an omelette and topped with a generous amount of mayo, chili sauce and a signature black pepper sauce!

    ‘Ramly Burger’ are sold almost everywhere in Malaysia and they are a brand of their own. Personally, the experiences I’ve had with Ramly Burgers are at Singaporean street food markets, also known as ‘Pasar Malams’. These burgers are juicy, lip-smacking and leave you wanting for more.

    But obviously these popular burgers are made with meat but thankfully, I’ve found a way to veganize them easily. The main ingredients include: beef patty, omelette egg and the signature black pepper sauce.

    You could buy black pepper sauce at Asian grocers but it can be easily made at home with just a few ingredients. The overload of sauces is absolutely essential for these burger sandwiches. All I can remember are the sauces dripping down as I take a bite of this magnificent creation.

    Print Recipe

    Vegan Ramly Burger

    This Malaysian style burger is filled with a vegan beef patty, wrapped in an omelette and topped with a generous amount of mayo, chili sauce and a signature black pepper sauce!
    Cook Time30 minutes
    Total Time30 minutes
    Course: Main Course
    Cuisine: Malaysian, Singaporean
    Keyword: burgers, sandwich
    Servings: 2

    Ingredients

    Signature Black Pepper

    • 2 tsp beef boullion powder (sub 1 boullion cube)
    • 1/2 cup water
    • 1 tsp garlic powder (sub 2 garlic cloves)
    • 1 tbsp light soy sauce
    • 1 tbsp dark soy sauce
    • 1/2 tbsp vegan Worcestershire sauce
    • 2 tbsp corn starch
    • 1/2 tbsp coconut sugar
    • 1/2 tsp freshly ground black pepper
    • 1/8 tsp salt (if needed)

    Ramly Burger

    • 4 vegan burger buns
    • 2 beyond meat patties
    • 1 bottle JUST Egg (or vegan egg alternative)
    • 1 slice vegan cheese (optional)
    • mayonnaise
    • sriracha
    • vegan butter

    Instructions

    • To a pan, add water and boullion powder/cube. Stir until it dissolves fully.
    • Then, add garlic powder, soy sauces, Worcestershire sauce, coconut sugar, black pepper. Mix well and bring the mixture to a boil.
    • Add the corn starch and keep stirring until no lumps are found. If the sauce is too thick, add a splash of water little by little until you reach your desired consistency.
    • Once that's done, add some salt according to your taste preference.
    • Meanwhile, defrost your beyond meat patties. I fry these patties without any oil but you can lightly spray some oil onto your pan and place the patties.
    • Press the patty on both sides to get the char and cook thoroughly.
    • While the patties are cooking, spread some vegan butter and toast the buns.
    • Set it aside and spray some oil into the pan again. Make sure the oil is evenly spread across the pan. Pour in your vegan egg mixture.
    • Place the Beyond Meat in the centre and a slice of vegan cheese on top. Cover the pan with a lid.
    • After about 2-3 minutes, the egg should be cooked. Gently scrape the sides of the egg and fold it on the burger patty.
    • Slather some black pepper sauce on the bun. Place this egg-vegan patty on top.
    • Add more black pepper sauce on top. Drizzle generously with vegan mayo and sriracha. Cover with the other bun and you have the perfect drool-worthy burger!