Brown Girl Vegan

Category: Snack

  • Vegan Rendang Samosas

    Vegan Rendang Samosas

    These easier version of samosas filled with a generous amount of jackfruit and oyster mushroom rendang filling and are paired with spicy sambal ijo.

    Though I love all types of samosas, I especially loved samosa chaat which is basically crushed samosas lathered in chickpea curry, tamarind sauce, mint chutney and yogurt. It’s an indulgent snack or can even be considered a meal given it has all the components of a balanced meal – protein, carbs and fibre.

    The part that requires more time to make is the samosa crust itself which is why I’m always looking for easier hacks to prepare the crust – you can check out the recipe for my Air Fried Samosas made with spring roll wrappers.

    For this recipe, I definitely want to try something different – I love rendang which is a traditional Indonesian dish originating from the Minangkabau ethnic group in West Sumatra. The traditional version is a rich beef stew made with many spices and slow-cooked until tender. In 2011, a survey by CNN International ranked rendang as the “world’s most delicious food” – how cool!

    In this plant based version, we will be using shredded oyster mushrooms and pulled jackfruit. You can have the rendang as is or stuffed them in these easy samosa crusts for the ultimate flavourful snack.

    We’ll be pairing these samosas with an easy sambal ijo – which is a vibrant, tangy, and slightly spicy condiment from Indonesia, made from green chilies. Unlike the more common sambal merah (red sambal) that uses red chilies, sambal ijo is made using green peppers, giving it a milder heat and a fresh, slightly citrusy flavour.

    Ingredients You Need

    • samosa crust – we’ll be using frozen parathas for this recipe. Alternatively, you can use spring roll wrappers too.
    • neutral oil for frying
    • filling – canned green jackfruit & oyster mushrooms
    • rendang paste – shallots, garlic, fresh red chilies, dried red chilies, galangal, turmeric, lemongrass stalks (purple inner core)
    • toasted ground coconut – process include toasting fresh grated coconut and grinding it into a fine powder
    • coconut cream
    • aromatics – kaffir lime leaves
    • sweetener – palm sugar or coconut sugar
    • 10-minute sambal ijo – large and small green chilies, shallots, garlic, green tomatoes, agave or coconut sugar, salt

    Gluten free substitutions: Use rice paper instead of instant paratha.

    Allium free substitutions: working on this!

    Print Recipe

    Vegan Rendang Samosas

    These easier version of samosas filled with a generous amount of jackfruit and oyster mushroom rendang filling and are paired with spicy sambal ijo.
    Prep Time1 hour
    Cook Time1 hour
    Total Time2 hours
    Course: Appetizer
    Cuisine: Fusion, Indian, Indonesian
    Keyword: rendang, samosas

    Ingredients

    Vegan Rendang Filling

    • 1 can jackfruit
    • 1 pack oyster mushrooms
    • 5 shallots
    • 5 cloves garlic
    • 5 dried red chilies
    • 3 fresh red chilies
    • 4 stalks lemongrass
    • thumbsized galangal
    • 1/2 tsp turmeric
    • splash of water
    • 4 kaffir lime leaves
    • 1 tbsp coconut sugar or palm sugar
    • 200 ml coconut milk
    • 100 ml water
    • 2 tbsp dark soy sauce
    • 1/2 cup fresh grated coconut

    Samosas

    • 6 instant paratha

    Sambal Ijo

    • 4 large green chilies
    • 2 small green chilies
    • 4 shallots
    • 4 cloves garlic
    • 1/2 green apple or 2 medium green tomatoes
    • 1 tbsp agave or coconut sugar
    • salt
    • 2 tbsp olive oil

    Instructions

    • Deseed and soak dried red chilies in hot water for 5 minutes.
    • Blend all the spices – dried chilies, fresh chilies, galangal, turmeric, garlic, shallots and lemongrass with a splash of water to get a smooth paste.
    • Shred oyster mushrooms and pull apart rinsed and drained jackfruit.
    • Toast fresh grated coconut until slightly brown and dry. Grind into a powder.
    • Heat oil in a large pot or wok over medium heat. Add the rendang paste and sauté for about 3-4 minutes, until it becomes fragrant and darkens in colour.
    • Add other parts of lemongrass (for extra aroma), mushrooms, jackfruit and mix well.
    • Add the water, coconut milk, dark soy sauce and kaffir lime leaves (tear them along the stem). Add ground coconut.
    • Stir everything to combine, scraping up any bits stuck to the bottom. Let it cook for 10 minutes on the heat. Stir occasionally and allow the sauce to reduce and thicken – add water if too dry.
    • While that's cooking, making your sambal ijo – combine all green chilies, shallots, garlic, green apple into a paste.
    • Saute in oil until cooked and fragrant – add sweetener and salt towards the end.
    • Take frozen parathas from the freezer – slice them in half. Roll one half into a cone shape and fill them with 3-4 teaspoons of the rendang filling. Seal the open edge by pressing it tightly with your fingers.
    • Repeat for the rest.
    • Heat oil in a deep pan over medium heat. Once hot, carefully add the samosas in batches.
    • Fry until golden brown and crispy, about 4-5 minutes per batch. Remove and drain on paper towels.
    • Garnish with sliced red chilies and serve with sambal ijo. Enjoy!

  • Crispy Snowflake Dumplings

    Crispy Snowflake Dumplings

    These crispy skirt vegan dumplings are panfried to perfection and can be made in just 10 minutes. Paired with 2 delicious dipping sauces for the ultimate bite!

    Dumplings + crispy base = perfection! There are many creative ways to eat dumplings but one of my favourite methods is to make these crispy snowflake dumplings – as the name suggest, the dumplings are panfried to perfection with a crispy skirt base that resembles a ‘snowflake’ with an intricate pattern.

    While you can definitely make these with fresh dumplings, this recipe is easy enough to make if you’re want a quick meal – use frozen vegan dumplings (any shape with a flat base works). There are many vegan brands out there but my personal favourite and most accessible to me are the ones from Bibigo.

    If you’d like to make your dumplings from scratch, you can try making the fillings from my Vegan Tofu Dumplings (Nepali Tofu Momos) or Spicy Chili Oil Wontons with Pork & Vegetables.

    Ingredients You Need

    • frozen dumplings – you can use your favourite vegan dumplings of your choice.
    • corn starch & water – to make the crispy skirt for your dumplings.
    • chili oil dipping sauce
      • gochugaru (korean chili flakes)
      • toasted sesame seeds
      • spring onions
      • toasted sesame oil
      • light soy sauces
      • rice wine vinegar
    • coriander dipping sauce
      • light soy sauce
      • rice wine vinegar
      • spring onions
      • chopped fresh cilantro
      • green chili
      • minced fresh ginger
    • garnish
      • spring onions (cilantro for allium free)

    Gluten free substitutions: Unfortunately, there are no gluten free options for this recipe unless you use gluten free and vegan dumplings.

    Allium free substitutions: Use allium free dumplings. Omit spring onions from dipping sauces.

    Print Recipe

    Crispy Snowflake Dumplings

    These crispy skirt vegan dumplings are panfried to perfection and can be made in just 10 minutes. Paired with 2 delicious dipping sauces for the ultimate bite!
    Cook Time10 minutes
    Total Time10 minutes
    Course: Appetizer, Main Course, Side Dish
    Cuisine: Chinese
    Keyword: chili oil, dipping sauce, dumplings
    Servings: 4

    Ingredients

    Crispy Dumplings

    • 8-10 frozen dumplings
    • 1/3 cup water
    • 2 tsp corn starch
    • 1/4 tsp salt
    • olive oil for panfrying

    Chili Oil Dipping Sauce

    • 2 tsp chili flakes
    • 1 tsp toasted sesame seeds
    • 1/2 tsp five spice
    • 2 tsp spring onions
    • 1.5 tbsp sesame oil
    • 1.5 tbsp light soy sauce
    • 1 tbsp rice wine vinegar
    • pinch hing

    Coriander Dipping Sauce

    • 1/2 tsp freshly minced ginger
    • 2 tbsp light soy sauce
    • 1 tbsp rice wine vinegar
    • 1 tbsp chopped coriander
    • 1 tbsp spring onions
    • 1 small green chili

    Instructions

    • In a small bowl, whisk together cornstarch, water, and salt until smooth.
    • Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat.
    • Arrange the dumplings in the skillet, flat side down, ensuring they do not touch. Fry for 4-5 minutes until the bottoms are golden brown.
    • Pour the batter into the skillet around the dumplings, ensuring it spreads evenly but doesn’t cover the tops of the dumplings.
    • Cover the skillet with a lid and reduce heat to medium-low. Cook for 5 minutes, allowing the batter to set and crisp up while the dumplings cook through.
    • Once the skirt is golden and crispy, remove the lid and cook for an additional 1-2 minutes to let the steam escape and the bottom crisp further (if it hasn't already).
    • While the dumplings are cooking, you can make the dipping sauces – for the chili oil dipping sauce, add chili flakes, five spice, toasted sesame seeds. Pour over hot sesame oil and let it sizzle. Then add light soy sauce, rice wine vinegar and mix well.
    • For the coriander dipping sauce, mix all ingredients together and give them a good whisk.
    • Cover the pan with a plate and flip them over gently. Break apart the skirt or serve them as is with the dipping sauces and garnish with spring onions. Enjoy!
  • Vegan Birria Samosas

    Vegan Birria Samosas

    These fusion samosas include a vegan mushroom carnitas filling encased in crispy paratha and paired with a spicy consommé for an addictive snack!

    The concept of samosas are such an integral part of Indian snack culture and rightfully so because they single handedly helped me survive university. Samosas are often pretty big triangular pastries filled with a savoury filling, often consisting of spiced potatoes, peas, or lentils. They can be deep-fried, baked or air fried.

    Though I love all types of samosas, I especially loved samosa chaat which is basically crushed samosas lathered in chickpea curry, tamarind sauce, mint chutney and yogurt. It’s an indulgent snack or can even be considered a meal given it has all the components of a balanced meal – protein, carbs and fibre.

    Screenshot

    The part that requires more time to make is the samosa crust itself which is why I’m always looking for easier hacks to prepare the crust – you can check out the recipe for my Air Fried Samosas made with spring roll wrappers.

    Birria samosas are the perfect fusion snack combining the tender, flavourful Mexican birria meat made with shredded king oyster mushroom and extra firm tofu with the crispy, triangular Indian samosa. Imagine a spiced birria filling wrapped in flaky, golden pastry, making for the most addictive bite!

    This recipe is a little longer than my quick recipes but it’s worth it to make get the best flavours when recreating this dish at home. Since it’s vegan, you also don’t have to spend much time stewing the meat but by preparing them the right way, you can maximise on flavour.

    Ingredients You Need

    • samosa crust – we’ll be using frozen parathas for this recipe. Alternatively, you can use spring roll wrappers too.
    • neutral oil for frying
    • canned adobo peppers in chipotle sauce – we’re adding this for the base of the birria consommé
    • aromatics – dried red chilies (guajillo chiles, deseeded or dried red chilies) white onion, smashed garlic cloves
    • seasoning – vegan beef boullion cube
    • spices – chili powder, mexican oregano (I used regular), ground cumin, coriander seeds, salt
    • herbs – bay leaves add so much flavour and you can use coriander for garnish

    For the shredded ‘meat’ carnitas, you would need…

    • king oyster mushrooms – these are best to shred!
    • extra firm tofu – to add more dimension and add a meaty texture to the dish. You can substitute this with more mushrooms to make this recipe soy free.
    • spices – garlic powder, taco seasoning, oregano
    • acidity – orange juice or pineapple juice
    • dark soy sauce – for colour (not gluten free!)

    Gluten free substitutions: Use rice paper instead of instant parathas or spring roll wrappers. You can air fry or pan fry them in oil instead of deep frying them. Use tamari or coconut aminos instead of dark soy sauce – you can also omit it altogether.

    Allium free substitutions: Omit onion and garlic. Instead add a pinch of hing (asafoetida).

    Print Recipe
    4 from 1 vote

    Vegan Birria Samosas

    These fusion samosas include a vegan mushroom carnitas filling encased in crispy paratha and paired with a spicy consommé for an addictive snack!
    Prep Time45 minutes
    Cook Time45 minutes
    Total Time1 hour 30 minutes
    Course: Appetizer, Side Dish
    Cuisine: Fusion, Indian, Mexican
    Keyword: indian, mexican, samosas, snack
    Servings: 10 samosas

    Ingredients

    Birria Broth

    • 2 guajillo chiles, deseeded sub 4 dried red chilies
    • 1 can adobo peppers in chipotle sauce
    • 4 smashed garlic cloves
    • 1/2 white onion
    • 1 tbsp olive oil
    • 2 bay leaves
    • 1 tsp chili powder
    • 1 tsp mexican oregano
    • 1 tsp ground cumin
    • 1 tsp coriander seeds
    • 1 beef boullion cube
    • 3 cups water
    • salt to taste

    Vegan Mushroom & Tofu Carnitas

    • 4 king oyster mushrooms
    • 450 g extra firm tofu
    • 1 tbsp olive oil
    • 1 tsp ground cumin
    • 2 tsp dried oregano
    • 3 tbsp taco seasoning
    • 2 tsp garlic powder
    • 1 tbsp dark soy sauce
    • 1/2 cup pineapple or orange juice
    • bunch cilantro

    Garnish

    • white onions
    • cilantro
    • lime wedges

    Instructions

    • Soak red chilles in warm water for 10 minutes. Blend the chilies, adobo peppers and garlic cloves with some water into a paste.
    • Slice white onion into strips.
    • Add some olive oil and onions onto a pan. Saute for 1-2 minutes and add in the paste. Saute.
    • Add all dry spices and saute for a few minutes. Add water, beef boullion cube and bay leaves – mix well, close the lid and let the broth simmer.
    • Shred your king oyster mushrooms with a fork and pull them apart. Drain the excess water from your tofu and grate the blocks.
    • To another pan, add some olive oil and add mushrooms. Pan fry them until they release all the water. Then add in your shredded tofu
    • Add your spices and seasonings and toss them until they brown and fried. Mix gently so as to not break apart the tofu shreds.
    • Then add in dark soy sauce, 4-5 tbsp birria broth, and pineapple juice. Give that a good mix and set that aside. Your 'meat' must be slightly moist.
    • Take frozen parathas from the freezer – slice them in half. Roll one half into a cone shape and fill them with 3-4 teaspoons of carnitas filling. Seal the open edge by pressing it tightly with your fingers.
    • Repeat for the rest.
    • Heat oil in a deep pan over medium heat. Once hot, carefully add the samosas in batches.
    • Fry until golden brown and crispy, about 4-5 minutes per batch. Remove and drain on paper towels.
    • Garnish with chopped coriander, white onions and serve warm with birria consommé.
  • Crispy Smashed Brussels Sprouts Chaat

    Crispy Smashed Brussels Sprouts Chaat

    The perfect blend of savoury, spicy and tangy chaat with a base of smashed roasted brussels sprouts, and layers of yogurt, chutneys and crunchy garnish.

    Screenshot

    This was the most spontaneous idea I’ve ever tried but it also turned out to be the most flavourful that would convert any brussels sprouts hater! Believe me or not, I’ve never grown up eating brussels sprouts because I’ve only heard people hating on it – but once I discovered it, there was no going back.

    I think of them as mini cabbages and when they’re roasted, they give this beautiful char while also retaining that crunch. We’ve all heard of smashed potatoes, but smashed brussels sprouts are such a fun way to eat them! Simply boil them, smash them with a heavy glass or your hands and roast them in the oven until crispy. You can also pan roast them.

    Chaat is also one of my FAVOURITE EVER indian snacks because of all the beautiful layers of chutneys and garnish. Combining smashed brussels sprouts with chaat means that you get to enjoy this versatile vegetable with all the flavours of tamarind-date chutney, mint coriander chutney and refreshing vegan on yogurt.

    The cherry on top is definitely the garnish which is essentially pomegranate pearls and sev, which is an indian snack made with gram flour, oil and spices making it gluten free too!

    Ingredients You Need

    • brussel sprouts – you can also recreate them with potatoes. You can find my Smashed Potato Chaat recipe here.
    • olive oil – be generous with the olive oil to get sufficient crisp
    • seasoning – try using nutritional yeast to get that cheesy flavour
    • condiments – asafoetida, chili powder, salt and pepper
    • to get that crisp – corn starch slurry made with corn starch and water
    • chutneys – tamarind-date chutney, mint-coriander chutney, vegan soy yogurt
    • garnish – pomegranate pearls, sev (fried indian snack you can find at an indian grocer)
    • spices – chaat masala, kashmiri chili powder

    Gluten free substitutions: Ensure hing (asafoetida) is gluten free.

    Allium free substitutions: None!

    Print Recipe

    Smashed Brussels Sprouts Chaat

    The perfect blend of savoury, spicy and tangy chaat with a base of smashed roasted brussels sprouts, and layers of yogurt, chutneys and crunchy garnish.
    Prep Time15 minutes
    Cook Time45 minutes
    Total Time1 hour
    Course: Appetizer
    Cuisine: Fusion, Indian
    Keyword: brussels sprouts, chaat, indian food, indian recipes
    Servings: 4

    Ingredients

    Smashed Roasted Brussels Sprouts

    • 15 brussels sprouts
    • 2 tbsp olive oil
    • 2 tbsp nutritional yeast
    • pinch hing
    • 1 tsp chili powder
    • 1/4 tsp black pepper
    • 1 tsp salt
    • 2 tsp corn starch
    • 1/4 cup water
    • 1 tsp salt (boiling)

    Tamarind-Date Chutney

    • 4 medjool dates
    • 2 tsp coconut sugar
    • 2.5 tbsp tamarind paste or sauce
    • 1/2 tsp ground cumin
    • 1/2 tsp chili powder
    • 1.5 tsp lemon juice
    • 1/2 cup warm water

    Mint-Coriander Chutney

    • 2 tbsp mint leaves
    • 1/2 green chili
    • 1/2 cup coriander leaves
    • 1/4 tsp ground cumin
    • 1 tsp lemon juice
    • 1/2 tsp ginger paste
    • 2 tbsp peanuts
    • 1 tsp salt

    Toppings

    • 1/4 cup pomegranate pearls
    • 2-3 tbsp sev
    • 3 tbsp vegan yogurt (with salt)
    • 1/2 tsp chaat masala
    • 1/2 tsp chili powder
    • handful coriander

    Instructions

    • Bring water to a boil. Add 1 tsp salt to the water.
    • Remove the tough ends of the brussels sprouts and any discoloured leaves. Boil brussels sprouts for 10 minutes and drain excess water. Keep the water to use in other steps of the recipe.
    • Make seasoning by combining olive oil, nutritional yeast, hing, chili powder, black pepper, salt, corn starch and water. Whisk until well combined.
    • Place each brussels sprout on a baking tray and gently flatten it with the bottom of a glass or a plate. You can also use centre of your palms to do so.
    • Preheat the oven to 425°F (220°C). Arrange the smashed sprouts on a baking sheet lined with parchment paper. Brush with the seasoning on both sides.
    • Roast for 25-30 minutes, flipping halfway through, until golden and crispy.
    • For the tamarind-date chutney, combine all ingredients in a high speed blender and blend until smooth. Add more water if the chutney is more like a paste than a sauce.
    • Repeat the same process for the mint-coriander chutney.
    • Whisk some vegan unsweetened yogurt until smooth. You can add a pinch of salt if necessary.
    • Arrange the roasted brussels sprouts on a large serving plate. Drizzle the whisked yogurt, and sprinkle some chaat masala and chili powder.
    • Drizzle the tamarind chutney, and mint-coriander chutney over the sprouts.
    • Sprinkle some pomegranate seeds evenly on top. Add a generous handful of sev for crunch and coriander to taste. Serve!
  • Liang Fen (Mung Bean Jelly Noodles)

    Liang Fen (Mung Bean Jelly Noodles)

    These naturally vegan and gluten free jelly noodles made with mung bean starch and tossed in a refreshing cold chili oil dressing.

    Liang Fen (凉粉) is a traditional Chinese noodle dish known for its refreshing and jelly-like texture – it can be served as a cold appetizer or a quick snack. It is a popular dish in many regions of China, particularly in Sichuan, Chongqing, and other parts of southwestern China.

    Liang Fen is primarily made from starch, which is then processed into jelly-like noodles. The starch used can vary, and it is commonly made from: mung bean starch, sweet potato starch, pea starch or even tapioca starch! The starch is mixed with water, then boiled and set to form a jelly-like texture when cooled.

    Mung bean jelly after being set
    Use a noodle scraper to make noodles!

    I love how refreshing Liang Fen is – it’s also low in calories if you pair it with a low-calorie and simple dressing combinations like lime-soy or soy-vinegar! You can also add chili flakes for a spicy kick.

    Making the Jelly

    Half of the starch is dissolved in water first and boiled with the rest of the water until it thickens into a translucent gel. Once cooked, it’s typically poured into a bowl or a flat dish to cool and solidify. After cooling for about 3-4 hours, the gelatinous mass is cut into thin strips or square blocks.

    The texture of liang fen is slippery, chewy, and somewhat gelatinous – the flavour of liang fen itself is quite neutral and versatile, which makes it an excellent base for absorbing the bold, spicy, and tangy flavours of the sauces.

    Screenshot

    Getting real sauc-ey!

    Common dressings and toppings include:

    • Garlic sauce: Crushed garlic mixed with soy sauce, vinegar, and sometimes chili oil or sesame oil.
    • Chili oil: For a spicy kick, especially in Sichuan-style liang fen, which is known for its bold and spicy flavours – we will be doing a rendition of this for this recipe!
    • Vinegar & soy sauce: Adds a sour note that balances out the richness of the chili oil, while adding some salty umaminess
    • Sesame paste: Adds a nutty, rich flavour. Instead of this you can also use unsweetened smooth peanut butter.
    • Garnish: Chopped peanuts, sesame seeds can be sprinkled on top for crunch and texture. Elevate the flavours even more with fresh herbs like coriander or green onions

    Gluten free substitutions: Use gluten free soy sauce like tamari, coconut aminos, or gluten free soy sauce. Use gluten free chili oil.

    Allium free substitutions: Garnish with chopped coriander instead of spring onions.

    Print Recipe

    Liang Fen (Mung Bean Jelly Noodles)

    These naturally vegan and gluten free jelly noodles made with mung bean starch and tossed in a refreshing cold chili oil dressing.
    Prep Time3 hours
    Cook Time5 minutes
    Total Time3 hours 5 minutes
    Course: Appetizer, Main Course, Side Dish
    Cuisine: Chinese
    Keyword: chili oil, cold noodles, gluten free, noodles
    Servings: 2

    Equipment

    • 1 Noodle Slicer or Knife

    Ingredients

    Mung Bean Noodles

    • 1/2 cup mung bean starch
    • 3.5 cups water

    Chili-Oil Dressing

    • 1 tbsp light soy sauce
    • 1 tsp black vinegar
    • 1 tsp chili oil more if you want it more spicy
    • 1 tsp toasted sesame oil
    • pinch asafoetida (hing)

    Garnish

    • spring onions
    • crushed peanuts

    Instructions

    • In a bowl, dissolve the mung bean starch in 1 cup of water, stirring until the starch is completely dissolved with a whisk. There should be no lumps.
    • Add the remaining 2.5 cups of water into a saucepan and pour the starch mixture over medium heat. Stir constantly to prevent lumps from forming.
    • Keep stirring for about 5–7 minutes. The mixture will start to thicken after a few minutes and eventually turn into a gel-like consistency.
    • Once the mixture has thickened, pour it into a flat dish or a bowl. Let it cool to room temperature, then refrigerate for at least 1-2 hours until it firms up completely.
    • Once the jelly is firm, either use a noodle slicer to carve out noodles or use a knife to cut it into thin strips.
    • Mix all the ingredients needed for the chili oil dressing. Pour over the noodles.
    • Garnish with spring onions and crushed peanuts. Enjoy!

  • Vegan Butter Chicken Samosas

    Vegan Butter Chicken Samosas

    These easier version of samosas filled with a generous amount of creamy butter ‘chicken’ filling are paired with a refreshing mint-yogurt chutney.

    The concept of samosas are such an integral part of Indian snack culture and rightfully so because they single handedly helped me survive university. Samosas are often pretty big triangular pastries filled with a savoury filling, often consisting of spiced potatoes, peas, or lentils. They can be deep-fried, baked or air fried.

    Though I love all types of samosas, I especially loved samosa chaat which is basically crushed samosas lathered in chickpea curry, tamarind sauce, mint chutney and yogurt. It’s an indulgent snack or can even be considered a meal given it has all the components of a balanced meal – protein, carbs and fibre.

    The part that requires more time to make is the samosa crust itself which is why I’m always looking for easier hacks to prepare the crust – you can check out the recipe for my Air Fried Samosas made with spring roll wrappers.

    For this recipe, I definitely want to try something different – butter chicken samosas were all the hype within the Indian community in Singapore at one point in time. I thought to myself why not combine a beautiful creamy butter chicken masala with an easy crust hack to make the ultimate butter chicken samosas?

    I need to say – these kind of topped my samosa chaat phase back in college. Read on to find out how to make this addictive crispy snack.

    Ingredients You Need

    • samosa crust – we’ll be using frozen parathas for this recipe. Alternatively, you can use spring roll wrappers too.
    • neutral oil for frying
    • protein – extra firm tofu or any other plant based ‘chicken’ substitute
    • dry spices – garam masala, turmeric, onion powder, garlic powder, kashmiri chili powder
    • coconut cream or vegan soy yogurt
    • aromatics for butter ‘chicken’ base – onion, garlic, ginger, green chili, medium tomatoes, tomato paste, soaked cashews
    • vegan butter
    • 5-minute mint coriander chutney – you can find the recipe here!
    Print Recipe

    Vegan Butter Chicken Samosas

    These easier version of samosas filled with a generous amount of creamy butter 'chicken' filling are paired with a refreshing mint-yogurt chutney.
    Prep Time20 minutes
    Cook Time1 hour 10 minutes
    Total Time1 hour 30 minutes
    Course: Appetizer
    Cuisine: Fusion, Indian
    Keyword: samosas, snack
    Servings: 10 samosas

    Ingredients

    • 10 frozen parathas have more spaces if you have more filling to use up
    • neutral oil for frying

    Spiced Tofu

    • 300 g extra firm tofu cubed
    • 1 tsp garam masala
    • 1/4 tsp turmeric
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1 tsp kashmiri chili powder
    • 1 tsp salt
    • pinch black pepper
    • 3 tbsp coconut cream or plant based yogurt

    Butter Chicken Masala

    • 2 tbsp olive oil or neutral oil
    • 1 red onion
    • 3 medium tomatoes
    • 1 tbsp minced garlic 3-4 garlic cloves
    • 1 green chili
    • 1 tbsp tomato paste
    • 10 soaked cashews
    • 1 tbsp vegan butter
    • 1 tsp kashmiri chili powder
    • 1 tsp coriander powder
    • 1/4 tsp turmeric
    • 2 tsp garam masala
    • 1 tsp sweetener
    • 1/4 cup water
    • 1/4 cup coconut cream add more if mixture is too thick and grainy
    • salt to taste

    5-minute Mint Coriander Chutney

    • 3/4 cup mint leaves
    • 1 cup coriander leaves
    • 3 tbsp vegan yogurt
    • squeeze lime juice
    • 1 green chili
    • 1/2 tsp ground cumin
    • 1 tsp salt
    • pinch black pepper
    • 1 garlic clove

    Instructions

    • In a bowl, mix the diced tofu with all dry spices and yogurt. Spread on a baking sheet, drizzle some olive oil and bake at 200C for 20-25 minutes, flipping them halfway.
    • Soak cashews overnight or in boiling water for 10 minutes.
    • To a blender, add tomatoes and blend until it becomes a puree. Add onion, garlic, green chili, tomato paste, soaked cashews and blend again until smooth.
    • In a pan, add olive oil. Add in the puree and saute until aromatics are cooked (oil would separate on top).
    • Add dry spices and cook down for a few minutes. Add sweetener, black pepper and salt to taste.
    • Add in baked tofu and give it a good mix. Add in water and coconut cream slowly, mixing it until you get a thick but creamy paste.
    • Finish off with some vegan butter and stir it in.
    • Take frozen parathas from the freezer – slice them in half. Roll one half into a cone shape and fill them with 3-4 teaspoons of butter chicken filling. Seal the open edge by pressing it tightly with your fingers.
    • Repeat for the rest.
    • Heat oil in a deep pan over medium heat. Once hot, carefully add the samosas in batches.
    • Fry until golden brown and crispy, about 4-5 minutes per batch. Remove and drain on paper towels.
    • Garnish with chopped coriander and serve warm with mint yogurt chutney!
  • Viral Smashed Cheeseburger Tacos

    Viral Smashed Cheeseburger Tacos

    This viral “Big Mac” smashed tacos hack definitely lives up to the hype – versatile tacos paired with vegan beef, cheese and a creamy burger sauce.

    Also known as ‘Big Mac Tacos’, these smashed burger tacos are exactly what the name spells: a fusion of smashed burgers and versatile tacos. Instead of traditional burger buns, the juicy beef patty is smashed and served in a tortilla, topped with cheese, lettuce, pickles and a creamy dreamy burger sauce.

    If you’re on this page, this is also your sign to not buy from Mcdonald’s as we can easily make this vegan smashed burger tacos that taste like Big Mac, at home, and make it vegan! No one is harmed in the process.

    This is a easy weeknight recipe if you’re craving fast food or a takeout, because it comes together in just 20 minutes!

    Ingredients You Need

    • vegan beef substitute – I used Impossible but you can Beyond or my homemade wholefoods based beef patty.
    • vegan cheese
    • veggies – shredded lettuce, pickles
    • creamy burger sauce – vegan mayo, spices, mustard, pickles and more!
    Print Recipe

    Smashed Cheeseburger Tacos

    This viral hack has had me drooling since that start, and they definitely live up to the hype – versatile tacos paired with vegan beef, cheese and a creamy burger sauce.
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Appetizer, Main Course
    Cuisine: American, Fusion
    Keyword: burgers, tacos, viral trends
    Servings: 4

    Ingredients

    • 200 g vegan ground beef
    • 4 slices vegan cheese
    • 1.5 cups shredded lettuce
    • 1/4 cup sliced pickles
    • 4 tortilla wraps or corn tortillas

    Burger Sauce

    • 1/2 cup vegan mayo
    • 1 tsp paprika
    • 1/2 tsp garlic powder
    • 1/2 tsp onion powder
    • 1 tsp mustard
    • 2 small diced pickles
    • 1 tbsp pickle juice
    • 1 tsp worchestershire sauce
    • black pepper

    Instructions

    • Divide the ground beef into 4 equal portions and roll them into balls. Press each ball gently on a tortilla until fully spread across.
    • Add some olive oil to a pan and cook the side of the patty for about 3-4 minutes, until the edges are crispy and the patty is cooked through.
    • Place a slice of cheese on the patty during the last minute of cooking to melt. Add a splash of water and cover the lid.
    • Combine all the ingredients required for the burger sauce.
    • Add shredded lettuce, pickles, and drizzle the burger sauce on the tacos.
    • Serve the smashed cheeseburger tacos immediately, while they are hot.
  • Vada Pav

    Vada Pav

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

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

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

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

    Print Recipe

    Vada Pav

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

    Ingredients

    Potato Filling

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

    Chickpea Batter

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

    Vada Pav

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

    Instructions

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

  • Spicy Tofu Sambal

    Spicy Tofu Sambal

    This authentic and simple Indian-style tofu sambal recipe is a spicy side dish you can add to your meal and can be prepared in just under 30 minutes!

    Tofu sambal is very popular in south-indian cuisine and I’ve been having this in Singapore where I grew up, since I was a child. I do have to warn you that it can be super spicy but it’s also very delicious alongside indian soups and curries. Also referred to as ‘tau sambal’ by locals, something about it screams comfort. And the fact that it’s traditionally made with tofu is very much delightful to hear!

    This spicy tofu sambal made with an easy homemade sambal paste will leave you feeling hot but satisfied. The perfect side dish to any south indian meal or if you want to fuse or jazz things up, you can also add them to wraps, sandwiches or add them as a topping for dishes like fried rice and noodles.

    What You Need for This Recipe

    • extra firm tofu – I use fresh tofu from my market and it’s not the most firm but this recipe is not substituting tofu for ‘chicken’ so we’re good!
    • onions and garlic – for my alliums free peeps, sorry – this recipe has to have onions and garlic but I’m working on an alliums-free version as we speak
    • chillies – the type of chillies you use is very important – the recommended ones are dried red chillies (bedigai chillies) for best colour and flavour
    • tomatoes – you would need lots of them
    • kashmiri chili powder
    • coconut sugar – to balance out the spices
    • salt to taste

    This recipe is also 100% gluten free!

    Print Recipe

    Spicy Tofu Sambal

    This authentic and simple Indian-style tofu sambal recipe is a spicy side dish you can add to your meal and can be prepared in just under 30 minutes!
    Prep Time10 minutes
    Cook Time20 minutes
    Total Time30 minutes
    Course: Main Course, Side Dish
    Cuisine: Fusion, Indian
    Keyword: indian recipes, tofu recipes
    Servings: 4

    Ingredients

    • 450 g extra firm tofu
    • 1 tbsp olive oil
    • 3 dried red chillies
    • 2 medium tomatoes
    • 2 small shallots
    • 3-4 cloves garlic
    • 1/2 tbsp kashmiri chili powder (add more for more spice)
    • 1/2 tsp salt
    • 1 tsp coconut sugar
    • 3/4 cup water
    • 4-5 kaffir lime leaves

    Instructions

    • Soak the dry red chillies in hot water for 10 minutes.
    • Slice the tofu into squares and fry them in olive oil until crispy. You can also bake them at 200C for about 15-20 minutes or air fry them until crispy.
    • Chop garlic, shallots and tomatoes into small cubes and pan fry them in some olive oil until they are soft and mushy (fully cooked).
    • Add them to a high speed blender, along with the soaked chillies and a splash of chili water. Blend until you get a smooth paste.
    • Add back the paste into the pan and add kashmiri chili powder. Saute for a few minutes.
    • Then add water, salt, and coconut sugar. Stir until well combined.
    • Lastly, tear up the kaffir lime leaves along the stem and add them to the sauce. Stir for a minute, then add your tofu in and coat the sauce evenly.
    • Serve as it is, or with some spring onions / coriander and serve!

  • Vegan Spicy Pork Floss Sandwich

    Vegan Spicy Pork Floss Sandwich

    This vegan Moo Yong Sandwich is a traditional thai sandwich made with vegan pork floss, smeared with mayo and a generous amount of chili oil.

    My sandwich series is the perfect way to explore veganized versions of sandwiches around the world. Moo Yong Sandwich – also known as Pork Floss Sandwich – is a popular one in Thailand. Pork floss is a common topping in many asian dishes, including the famous rice porridge dish called Congee.

    It’s spongey and will remind you of cotton candy. It’s salty, savoury and packs a nice flavour in fresh asian bakeries. It’s super delicious, to say the least but a vegan version might be a little difficult to find in physical stores but you should be able to get them on Amazon.

    This sandwich may look simple but actually consists of many layers: it uses white bread with a bologna-style meat (I used smoked tofu for this) and layers of vegan mayo, pork gloss and chili oil.

    What You Need

    • white bread – or any type of bread should work, as long as they are regular square slices of bread.
    • extra firm tofu – to imitate the meat
    • vegan pork floss – you can find this on amazon.
    • chili oil – find my homemade version here.
    • vegan mayo
    Print Recipe

    Vegan Spicy Pork Floss Sandwich

    This vegan Moo Yong Sandwich is a traditional thai sandwich made with vegan pork floss, smeared with mayo and a generous amount of chili oil.
    Prep Time10 minutes
    Cook Time5 minutes
    Total Time15 minutes
    Course: Side Dish, Snack
    Cuisine: Asian, Fusion, Thai
    Keyword: chili oil, sandwich
    Servings: 1

    Ingredients

    • 4 slices white bread
    • 3 tbsp vegan mayo
    • 150 g extra firm tofu
    • 1/4 tsp liquid smoke
    • 1/2 tbsp rice wine vinegar
    • 1/2 tbsp soy sauce
    • pinch beetroot powder (optional)
    • 2 tbsp chili oil (more if you want it spicier)
    • vegan pork floss (as much as you'd like!)

    Instructions

    • Shave your tofu and toss them on a pan. Add liquid smoke, vinegar and soy sauce and give it a good mix.
    • Slather a slice of white bread with vegan mayo and top with half of the smoked tofu.
    • Layer with another slice of bread and add 1 tbsp chili oil – spread it across. Top with vegan floss.
    • Add chili oil to the other slice of your bread and place it on top. Add vegan mayo to the upper side, more smoked tofu and cover with the last slice of bread.
    • Slice it diagonally and serve!