Brown Girl Vegan

Category: Snack

  • Vegan Philly Cheesesteak

    Vegan Philly Cheesesteak

    This classic sandwich with ‘beef’, bell peppers and cheese originating in Philadelphia now has a delicious vegan version that you won’t be able to get enough of!

    This delectable sandwich was said to be created by Pat and Henry Olivieri, who owned a hot dog stand in Philadelphia but one day, was sick of having hot dogs. He apparently then created the sandwich with beef and onions. The original version didn’t have cheese but was adapted by many other restaurant owners as time went by.

    And…obviously the original version wasn’t vegan but in this day and age where we know we take a stand against animal abuse in factory farming – we can attempt to veganize our favourite foods to get that same taste and texture. I personally love mushrooms so we’ll substituting the ‘grilled beef’ with mushrooms instead!

    Oyster mushrooms are one of my favourite meat substitutes

    What Do I Need?

    My recipes are also inclusive towards those who cannot tolerate raw garlic, onion or alliums but feel free to add some chopped white onions if you’d like!

    But other than that, here’s what you would need for this recipe:

    • oyster mushrooms – my favourite kind of mushrooms. They are optimal for shredding!
    • marinade for mushrooms – smoked paprika, soy sauces and regular condiments
    • melty cheese sauce – plant milk, white beans, spices and potato starch (for that stretchiness)
    • hoagie rolls – these are used for the traditional version but I couldn’t find them so I got a small regular crusted loaf.
    • green bell peppers – can add onions too if you’d like!
    • sauces – vegan mayo, hot sauce
    Make this easy Philly Cheesesteak in less than 40 minutes!
    Print Recipe

    Vegan Philly Cheesesteak

    This classic sandwich with 'beef', bell peppers and cheese originating in Philadelphia now has a delicious vegan version that you won't be able to get enough of!
    Prep Time30 minutes
    Cook Time10 minutes
    Total Time40 minutes
    Course: Main Course
    Cuisine: American
    Keyword: sandwich
    Servings: 2 sandwiches

    Ingredients

    Vegan 'Steak' Filling

    • 1.5 cups shredded oyster mushrooms
    • 1 tsp smoked paprika
    • 1 tbsp light soy sauce
    • 1 tbsp dark soy sauce
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1/4 tsp black pepper
    • splash of water

    Melty Cheese Sauce

    • 1 cup oat milk (or any other plant milk)
    • 2 tbsp potato starch
    • 1/2 cup white beans
    • 4 tbsp nutritional yeast
    • 1/2 tbsp lemon juice
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1 tsp smoked paprika
    • 1/2 tsp salt

    Sandwich

    • 2 hoagie rolls (or italian crusted bread)
    • 1 green bell pepper
    • 2-3 tbsp vegan butter
    • hot sauce
    • vegan mayo

    Instructions

    • Shred your oyster mushrooms. Mix the marinade for the oyster mushrooms and whisk them until combined.
    • Add your mushroom to a pan and fry them until they've released excess water and it's almost going to dry off. Add your sauce and give it a good mix.
    • At this step, I like to taste and see if the oyster mushrooms need more salt. I like to add more dark soy sauce instead of salt for a smokier colour and look.
    • In a blender, combine your ingredients for your vegan cheese sauce. You can substitute potato starch with tapioca starch or cornstarch*
    • Blend until smooth. Add to pan and whisk until the sauce becomes thick / stretchy.
    • Saute some green bell peppers and onions separately on the side.
    • Slice your bread rolls into half (but not completely) and slather them with vegan butter. Place them face down on the pan and toast until crispy.
    • Layer your bread with vegan mayo, hot sauce, oyster mushroom pieces, green bell peppers/onions and lastly a heaping spoon of cheese sauce.
    • Serve as it is or you can also slice it into half! Enjoy!

    Notes

    *Using cornstarch in place of tapioca starch won’t give that stretchiness but you will still get a thick cheese sauce. 
  • Vegan Eggless Kaya Toast

    Vegan Eggless Kaya Toast

    This crispy toast slathered with homemade vegan kaya jam and butter is a famous Singaporean breakfast food and once you try it, you will get why!

    I used to regularly frequent Toast Box or Ya Kun Kaya Toast in Singapore during weekends and the breakfast queues are snaking long. You can also find other variations like – pork floss toast, thick peanut butter toast, butter sugar toast or plain kaya toast without the butter. They are traditional served with runny half boiled eggs which you can mix and add some soy sauce to turn it into a dip. This may sound gross, but it surprisingly goes well together!

    Print Recipe

    Vegan Eggless Kaya Toast

    This crispy toast slathered with homemade vegan kaya jam and butter is a famous Singaporean breakfast food and once you try it, you will get why!
    Prep Time25 minutes
    Cook Time5 minutes
    Total Time30 minutes
    Course: Breakfast, Snack
    Cuisine: Asian, Fusion
    Keyword: kaya jam, toast
    Servings: 15 toasts

    Ingredients

    Homemade Kaya Jam

    • 2 medium sweet potatoes (about 2 cups)
    • 1 cup coconut cream
    • 1/2 cup coconut sugar
    • 3 pandan leaves (sub 1/2 tsp pandan extract)
    • 1/4 tsp vanilla extract (optional)

    Kaya Toast

    • white bread (or wholemeal bread)
    • vegan butter
    • vegan homemade kaya

    Instructions

    • Blend sweet potatoes, coconut cream and sugar until it forms a smooth paste.
    • Add the paste to pan on low heat. Tie together the pandan leaves and add to the mixture. If you don't have pandan leaves, you can add pandan extract.
    • Stir until the mixture thickens. Remove the pandan leaves.
    • Wait for it to cool. Transfer to a glass container and refrigerate for up to 2 weeks*.

    Notes

    *The earlier you consume your kaya, the fresher and less sour it tastes. Do not keep for more than 2 weeks as the kaya is fresh and will have a high tendency to spoil. 
  • Spicy Keema Rice Paper Dumplings

    Spicy Keema Rice Paper Dumplings

    These rice paper dumplings with a spicy, indian twist is the comfort food that you didn’t know you needed – paired with a spicy chilli-tomato chutney.

    These keema (minced meat) dumplings are to die for – made with a mix of plant based meat, potatoes, peas and flavourful indian spices. The viral sushi-inspired rice paper dumplings are amazing, but once you try this, I think you’ll love this one more.

    Paired with a spicy chilli-tomato chutney that was inspired by the dipping chutney for nepalese dumplings called Momos, these taste phenomenal. Crispy on the outside and stuffed with a punchy keema filling on the inside to make the perfect snack. Of all time.

    Print Recipe

    Spicy Keema Rice Paper Dumplings

    These rice paper dumplings with a spicy, indian twist is the comfort food that you didn't know you needed – paired with a spicy chilli-tomato chutney.
    Prep Time30 minutes
    Cook Time30 minutes
    Total Time1 hour
    Course: Side Dish, Snack
    Cuisine: Asian, Fusion, Indian
    Keyword: dumplings, indian food, rice paper
    Servings: 10 dumplings

    Ingredients

    Crispy Keema Rice Paper Dumplings

    • 1 pack plant based grounds (I used Impossible)
    • 3 tbsp olive oil
    • 1/2 cup chives / spring onion
    • 1 tsp chilli powder
    • 2 tsp garam masala
    • 1/4 tsp turmeric powder
    • 2 tsp minced ginger
    • 2 tbsp tomato paste
    • 1 cup tomato passata
    • 2 medium potatoes
    • 1 tsp brown sugar
    • 3/4 cup frozen peas
    • 1 lime
    • salt
    • black pepper
    • 10 rice paper sheets
    • oil for frying

    Chili-Tomato Chutney

    • 1/2 cup chopped tomatoes
    • 3 dried chillies
    • 1/2 tsp garam masala
    • 1 tsp brown sugar
    • 1/4 tsp black pepper
    • 1/2 tsp salt
    • 1 tsp garlic powder

    Instructions

    • Add olive oil to a pan. Saute minced ginger until fragrant.
    • Add spices and saute. Add chopped chives and give it a good mix.
    • Add tomato paste and saute until the paste cooks. Then, add your plant based meat and cook it fully.
    • Meanwhile, steam or microwave your potato for 4 minutes in 2 minute intervals. Peel the skin off and chop them into little cubes.
    • Add potatoes, frozen peas and give the mixture a good mix.
    • Add tomato passata and give it a good mix. Cook for about 5 minutes.
    • Finish off with salt, pepper, brown sugar, lime juice and mix well until combined.
    • Dip your rice paper sheet in water. Lay it on a board, place 2 spoonfuls of keema filling and fold them up into dumplings.
    • Wet another piece of rice paper and double fold the dumpling.
    • Repeat this process for the rest of the dumplings.
    • Pan fry them in oil on both sides for a few minutes until crispy.
    • Make your chili-tomato chutney. Soak dried chillies in hot water for 10 minutes.
    • Blend the ingredients needed for the chutney until a smooth paste forms.
    • Serve your crispy keema dumplings with the chili-tomato chutney and sprinkle with some chopped coriander leaves.
  • Roasted Tandoori Cauliflower (2 ways)

    Roasted Tandoori Cauliflower (2 ways)

    This fabulous, spicy centrepiece doesn’t need a lot of prep time and is absolutely delicious! Pair it with a creamy mint chutney to make a statement.

    This Tandoori Cauliflower is absolutely delicious, healthy and easy to make. Packed with flavours from the spices, baked to the perfect crunch and dipped in a creamy, tangy mint sauce – it’ll bring you out of this world!

    All you have to do is combine your spices, make them into a paste and slather them over your cauliflower. Let it marinate for a few hours for more flavour or you can bake it right away if you’re pressed for time. Still tastes amazing, either wise.

    You can also break them up into pieces and marinate them for a fuller flavour profile. I personally like to cut into the Tandoori Cauliflower like a steak, makes it so much more fun but breaking them up into chunks definitely makes them easier to eat.

    What You Need

    You need pretty much all the common spices Indian cuisine uses so here’s a list of what you would want to stock up if you’re making this recipe:

    • Kashmiri Chilli Powder: this specific type of chilli powder gives a nice, bright orange-red colour to the paste and you can choose the spice level too. I chose mild.
    • Fennel Powder: ground up fennel seeds that are often sold in packets of powder.
    • Coriander Powder: ground up coriander seeds
    • Garam Masala: an essential for curries, masalas, indian-style stir-fries.
    • Onion & Garlic powder: to amp up the flavour but you can omit it if you’d like.
    • Turmeric: again, very much needed for a lot of Indian dishes.
    • Kasthoori Methi: fenugreek leaves
    • Neutral oil: to ensure the cauliflower roasts nicely. You can also use olive oil.
    • Lime/lemon juice: for the extra tang
    • Black Pepper, Salt

    This recipe is also easily gluten free and nut free!

    Print Recipe

    Roasted Tandoori Cauliflower (2 ways)

    This fabulous, spicy centrepiece doesn't need a lot of prep time and is absolutely delicious! Pair it with a creamy mint chutney to make a statement.
    Prep Time5 minutes
    Cook Time55 minutes
    Total Time1 hour
    Course: Main Course, Side Dish
    Cuisine: Indian
    Keyword: cauliflower, indian, tandoori
    Servings: 4

    Ingredients

    • 1 head cauliflower
    • 2 tsp kashmiri chilli powder
    • 1 tsp fennel powder
    • 1 tsp coriander powder
    • 1 tsp garam masala
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1/2 tsp turmeric
    • 1/2 tsp black pepper
    • 1/2 tbsp lime juice
    • 1 tbsp kasthoori methi (fenugreek leaves)
    • 2 tbsp oil
    • salt
    • 1 tsp tandoori masala (optional)
    • splash of water (if pasta is too thick)

    Mint-Cilantro Chutney

    • 150 g silken tofu
    • 1.5 cups mint leaves
    • 1 cup cilantro
    • 1 tsp garam masala
    • 1 tsp minced ginger
    • 1-2 green chillies
    • salt

    Instructions

    • Preheat oven to 220°C / 428°F.
    • Mix all the ingredients to make a smooth, thick paste.
    • Brush it all over the head of cauliflower. You could also break them into chunks and add them to the pasta and give them a quick toss.
    • Spray or drizzle some more oil on top.
    • Bake for about 40-50 minutes until you see some hints of charring. Halfway while baking, spray or drizzle some more oil.
    • Meanwhile, blend the ingredients needed for the mint chutney until smooth. Add a splash of water if the chutney is too thick.
    • Serve cauliflower with lemon wedges and mint chutney to serve. You can even garnish with parsley/coriander if you'd like.
  • Vegan Japanese Egg Sandwich

    Vegan Japanese Egg Sandwich

    This egg-free Japanese Tamago (egg) Sandwich tastes like the real thing and might be even simpler to make than the traditional version!

    With just a handful of ingredients, try making this Japanese Tamago Sando (egg sandwich) which is basically an egg salad tucked in between slices of white milk bread (vegan of course). The filling is super creamy and is rich in that egg-yolk flavour. It can also be easily found in any convenience store in Japan.

    I actually don’t like the egg yolk taste and texture of the actual Tamago Sando but this tastes really flavourful but also has that eggy taste at the same time.

    Ingredients You Need

    • Japanese milk bread – a vegan version is really hard to find so you can either make it at home or substitute with any soft white bread!
    • Vegan butter – any brand works.
    • Extra firm tofu – this is going to be our egg substitute but it’s all in how you season it!
    • Mayo – vegan kewpie egg-free mayonnaise is the best for this but you can use any brand.
    • Chives – really brings this dish to the next level!
    • Seasonings – black salt is crucial to add that eggy flavour. Turmeric is needed for the colour too!

    Gluten Free Option

    Luckily, this egg-salad recipe is entirely gluten free (just make your vegan mayo/butter doesn’t contain any gluten). Substitute your white bread with soft gluten-free slices of bread of your choice.

    Print Recipe

    Vegan Japanese Egg Sandwich

    This egg-free Japanese Tamago Sandwich tastes like the real thing and might be even simpler to make than the traditional version with just a handful of ingredients.
    Servings: 3 sandwiches

    Ingredients

    • 450 g extra firm tofu
    • 1/3 cup chopped chives or spring onions
    • 4 tbsp vegan mayo
    • 1 tsp black salt
    • 1/2 tsp turmeric
    • 1/4 tsp black pepper
    • 2 tbsp nutritional yeast
    • 2 tsp garlic powder
    • vegan butter
    • 4-6 slices white bread

    Instructions

    • Crumbled or mash the tofu with a fork until you get a 'mince' like texture.
    • Add all the ingredients – vegan mayo, black salt, turmeric, black pepper, nutritional yeast and give them a good mix.
    • Slice the crust of the bread – you can toast the crust and blend them to make homemade breadcrumbs!
    • Butter both sides of the bread and fill one side with around 2 scoops of the 'egg salad' mixture. Cover with the other slice.
    • Slice them into half and serve!

  • Vegan Yakitori (Japanese Grilled Skewers)

    Vegan Yakitori (Japanese Grilled Skewers)

    These grilled vegan Japanese skewers are packed with the juiciest marinated tofu and crunchy bell peppers – it will leave you wanting for more! Gluten free option.

    Yakitori is traditionally a Japanese style skewered chicken dish with bamboo sticks and are grilled over a charcoal fire. We’ll be making a vegan version today with extra firm tofu and crunchy green bell peppers. You can be versatile and substitute the vegetables with sweet pineapples, leek, spring onions or even make separate sticks with blistered shishito peppers.

    Even though traditionally these are grilled over charcoal, we can make it simple by just pan fry them in minimal oil and flipping them until they get that grilled or ‘charred’ look.

    You can also broil them in the oven at 220°C for about 15 to 20 minutes until they look ‘charred’, flipping them halfway.


    The marinade and coating will be similar to the sauce used in the traditional version, called tare – it consists of a simple blend of soy sauce, mirin, sake and sugar.  If you make Japanese recipes at home frequently, these condiments are a must have!

    Here are some of my favourite viral Japanese-American fusion recipes made vegan: Spicy Sushi Rice Paper Rolls, Sushi Bake, and Spicy ‘Salmon’ Rice Balls.

    Gluten Free Option

    You can serve this dish over some Japanese sushi rice, leftover marinade, toasted sesame seeds and nori flakes. All the ingredients are naturally gluten free except for light soy sauce – you can always substitute it with a gluten free option or coconut aminos. Here are some of my favourite substitutes:

    Lee Kum Kee Gluten Free Soy Sauce | Image Credits to Fairprice Online
    Meridian Tamari Soya Sauce
    Coconut Secret Coconut Aminos
    Print Recipe

    Vegan Yakitori (Japanese Grilled Skewers)

    These grilled vegan Japanese skewers are packed with the juiciest marinated tofu and crunchy bell peppers – it will leave you wanting for more! Gluten free option.
    Prep Time20 minutes
    Cook Time10 minutes
    Total Time30 minutes
    Course: Main Course, Side Dish, Snack
    Cuisine: Japanese
    Keyword: quick, skewers
    Servings: 2

    Ingredients

    • 8-10 yakitori sticks (or short satay sticks)
    • 400 g extra firm tofu
    • 1 green bell pepper
    • 3 tbsp soy sauce
    • 2 tbsp mirin
    • 1 tbsp sake
    • 2 tsp brown sugar
    • toasted sesame seeds
    • nori flakes
    • 2 servings white rice (or unseasoned sushi rice)

    Instructions

    • Freeze extra firm tofu overnight. Thaw on the counter for a few hours or microwave for 2 minutes.
    • Squeeze the extra water out and dap with paper towels to ensure there's no moisture.
    • Make your marinade – combine soy sauce, mirin, sake, and brown sugar. Give it a good stir.
    • Break your tofu into chunks and add to the marinade. Toss it until fully coated and marinate for about 20 minutes.
    • Soak your bamboo or wooden sticks in water. This is to prevent them from burning when you are grilling them.
    • Meanwhile, chop your desired vegetables like green bell pepper into 1cmx1cm chunks or squares.
    • Insert them one by one – tofu followed by green bell pepper and repeat until your stick is 3/4 full.
    • Add some oil to a flat frying pan. Lay down your skewers and flip them once they are grilled and slightly charred. Drizzle with more of the marinade as they are frying.
    • Once done, sprinkle some marinade and nori flakes on your rice. Place the skewers on top and top with sesame seeds. Enjoy!
  • Crispy Rice Paper Sushi Rolls

    Crispy Rice Paper Sushi Rolls

    These ‘sushi dumplings’ is the most unique food trend that tastes amazing and is 100% vegan AND gluten free. Try it now!

    I’m not sure about the origins of this viral trend, but to whoever it was THANK YOU! I found a way for my family to appreciate this asian-fusion snack. They are a combination of crispy spicy tofu, sushi and Vietnamese rice paper so I understand that this is not a remotely authentic sushi recipe.

    Paired with a spicy chili oil dipping sauce, they taste phenomenal. Crispy on the outside and stuffed with fillings on the inside to make the perfect snack. Of all time.


    They take a while more to make but if you have your ingredients prepped in advance, it should be super fast! You can also switch up the ingredients to include different vegetables or another protein source, like tempeh.

    Ingredients to make these ‘Sushi’ Rolls

    • rice paper sheets – are absolutely essential! You can find them at your local Asian grocer as they are most commonly used to make spring rolls in Vietnamese cuisine.
    • extra firm tofu  – you can also substitute with tempeh or a plant based meat of your choice.
    • avocado – for that natural creaminess
    • carrots and cucumber – you need that crunch!
    • spicy sauce – to coat the tofu for a nice flavour
    Print Recipe

    Crispy Rice Paper Sushi Rolls

    These 'sushi dumplings' is the most unique food trend that tastes amazing and is 100% vegan AND gluten free. Try it now!
    Prep Time30 minutes
    Cook Time10 minutes
    Total Time40 minutes
    Course: Main Course, Side Dish, Snack
    Cuisine: Asian, Fusion
    Keyword: dumplings, rice paper, sushi

    Ingredients

    • 450 g extra firm tofu
    • 4 tbsp corn starch
    • 8-10 rice paper sheets
    • 8-10 nori sheets, cut into rectangles
    • 1/2 cup cucumber matchsticks
    • 1/2 cup carrot matchsticks
    • 1 avocado
    • 1 tbsp white sesame seeds
    • 1 tbsp black sesame seeds
    • 1 cup sushi rice
    • 1.5-2 cups water

    Chili Glaze for Tofu

    • 1 tbsp soy sauce
    • 1 tbsp sriracha
    • 1 tsp brown sugar
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 2 tsp leftover corn starch
    • 1/4 cup water

    Chili Oil Dipping Sauce

    • 1 tbsp soy sauce
    • 2 tbsp chili oil

    Instructions

    • Rinse and drain the sushi rice. Add 1.5 cups water first and cook on stovetop for about 18 minutes. If rice is still uncooked, add 1/2 cup of water and cook for a few minutes. Cover the lid and let it cook more in the steam.
    • Slice tofu into rectangles. Coat in corn flour and fry them until crispy.
    • Mix together the ingredients for chili glaze. Pour over tofu and stir until the sauce thickens.
    • Wet the rice paper in water for a split second and lay it on a clean surface.
    • Layer with nori sheet, sushi rice, tofu, avocado, veggies. Wrap the rice paper horizontally, then vertically.
    • Mix the white and black sesame seeds. Roll one side of the sushi rolls into sesame seeds.
    • Fry the rolls in oil until crispy on both sides. Serve with hot chili oil dipping sauce.
  • Vegan Tunacado Sandwich

    Vegan Tunacado Sandwich

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

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

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

    My rating: 11/10

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

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

    Total: $32.73

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

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

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

    Can I make this Gluten Free?

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

    Print Recipe

    Vegan Tunacado Sandwich

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

    Ingredients

    Vegan 'Tuna'

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

    Sandwich Ingredients

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

    Instructions

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

    Notes

    1. Simply make this recipe gluten free but substituting the bread with gluten free bread! 
  • Vegan 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.
  • Spicy Salmon Sushi Rice Balls

    Spicy Salmon Sushi Rice Balls

    These delicious vegan salmon rice balls are inspired by Japanese Onigiri and is an easy meal or snack that can be prepared in under 30 minutes.

    A twist on the classic onigiri, also known as o-musubi which are Japanese rice balls made from cooked sushi rice, seasonings and at times, stuffed with fillings and wrapped in a roasted nori sheet. The first ever onigiri I’ve tried is one that I bought from a convenience store and was inspired by the famous Buddhist (Hakka) Thunder Tea Rice.

    It was a triangle shaped rice ball stuffed with green tea leaves spiced tofu and other vegetables. Needless to say, it was very delicious.

    These rice balls are also perfect for meal prep, and to bring into work or school lunches. They are incredibly easy to prepare because it merely involves combining the ingredients together and forming them into balls or triangular shapes for easy consumption (they even have moulds now you can use to make the process easier!).

    What do I need to make these?

    If you are intent on making Asian recipes, this recipe mostly uses pantry staples. The only thing I had to go out of my way to find was vegan mayo which is quite important for this dish.

    These are some of the items you need:

    • Cooked sushi rice – you can cook this from scratch or get a microwaveable rice packet which you can prepare in less than 2 minutes!
    • Extra firm tofu – a staple protein that is accessible and versatile. I shredded the tofu to recreate ‘salmon’ flakes.
    • Gochujang – a korean spicy chili paste. You can adjust according to spice tolerance. Unfortunately, this is not gluten free so you can substitute it with a chili paste of your choice.
    • Sesame oil and sesame seeds – for that toasty flavour profile
    • Chili oil – this optional, but it packs an extra punch. I used Japanese Chili Oil (La-yu)
    • Scallions and other sauces – soy sauce, mirin and vegan mayo

    Can I make this gluten free?

    To make this recipe gluten free, all you have to do is swap out your gochujang to a gluten free chili paste or more 1/2 tbsp chili oil. 

    Print Recipe

    Spicy Salmon Sushi Rice Balls

    These delicious vegan salmon rice balls are inspired by Japanese Onigiri and is an easy meal or snack that can be prepared in under 30 minutes.
    Prep Time15 minutes
    Cook Time15 minutes
    Total Time30 minutes
    Course: Appetizer, Snack
    Cuisine: Fusion, Japanese
    Keyword: rice balls, spicy, sushi
    Servings: 4

    Ingredients

    Vegan 'Salmon'

    • 200 g extra firm tofu
    • 1 tbsp olive oil
    • 2 tsp light soy sauce
    • 1 tsp smoked paprika
    • 1 tsp onion powder
    • 1 tsp garlic powder

    Sushi Rice Balls

    • 400 g cooked rice
    • 1/2 tbsp gochujang (adjust according to spice tolerance)
    • 1 tbsp sesame oil
    • 1 tsp chili oil
    • 1/3 cup chopped spring onions
    • 1/2 tbsp gluten free soy sauce
    • 1 tsp mirin
    • 1.5 tbsp vegan mayo
    • 1/2 tbsp black sesame seeds
    • 1/2 tbsp white sesame seeds

    Instructions

    • Prepare your rice. This recipe works best with leftover rice – I used a microwaveable korean rice to make it in just under 2 minutes!
    • Shred your tofu. Add some oil to a pan, your tofu and fry for a few minutes.
    • Add your sauces and spices and let it fry until it browns.
    • Combine the rice, tofu, the rest of the ingredients and mix them until well combined.
    • Roll them into balls, top with more sesame seeds and serve.

    Notes

    1. To make this recipe gluten free, remember to swap out your gochujang to a gluten free chili paste or more 1/2 tbsp chili oil.