Brown Girl Vegan

Category: Soup

  • Mille-Feuille Nabe (Japanese Hotpot)

    Mille-Feuille Nabe (Japanese Hotpot)

    This napa cabbage and tofu hotpot is a vegan version of the traditional mille-feuille nabe and can be made in just 20 minutes – the most convenient soup ever!

    Mille-Feuille Nabe (ミルフィーユ鍋) is a Japanese hotpot dish that has simple yet delicate flavours. The name “mille-feuille” is derived from the French word for “thousand layers,” referring to the way in which ingredients are layered in the hotpot. It looks really beautiful too!

    For the layering, it typically uses napa cabbage (Chinese cabbage) and thin slices of meat – but in this case we’ll be using thinly sliced tofu. Keeps the protein, without the cruelty! These layers are then arranged in a pot and simmered in an umami broth to soak in all the flavours.

    The clear broth is made from dashi (Japanese stock), which adds a subtle umami flavour. It’s essential to get a vegan dashi – many of which are mushroom based – to make this dish completely plant based. In this broth, I also add kelp to substitute bonito flakes (fish). For a deeper flavour profile, I also add ginger slices, light soy sauce and vegan fish sauce. The broth is then strained and gradually absorbed by the cabbage and tofu as it cooks, infusing everything with maximum umaminess!

    You can make a large batch of this dish – this recipe feeds about 4 people. Or you can meal prep 4 meals (with variations of dipping sauces so it wouldn’t get boring!). You can freeze it for 2 weeks to 1 month to reheat and consume whenever.

    You can also make dipping sauces to go with it: I made the classic traditional dipping sauce as well as my popular sesame hotpot sauce.

    If you would like to try an even more speedy version, you can try my 5-minute Microwaveable Hotpot recipe.

    Ingredients You Need

    • napa cabbage – this is used in the traditional version and also makes for the best texture.
    • extra firm tofu – thinly sliced. I also like to freeze and thaw the tofu for the springi-er texture but that is optional!
    • mushrooms – I used brown and white shimeji mushroom but you can also use enoki, crab or shitake mushrooms.
    • broth – fresh slices of ginger, vegan dashi broth (mushroom seasoning and kelp), sake, light soy sauce and dried red chilies

    Gluten free substitutions: Use gluten free soy sauce or tamari or coconut aminos. Ensure mushroom seasoning is gluten free.

    Allium free substitutions: Omit spring onions in sesame dipping sauce.

    Print Recipe

    Mille-Feuille Nabe (Japanese Hotpot)

    This napa cabbage and tofu hotpot is a vegan version of the traditional mille-feuille nabe and can be made in just 20 minutes – the most convenient soup ever!
    Prep Time10 minutes
    Cook Time1 hour 10 minutes
    Total Time20 minutes
    Course: Main Course, Soup
    Cuisine: Fusion, Japanese
    Keyword: hotpot, soup
    Servings: 4

    Ingredients

    • 1 head medium sized napa cabbage
    • 300 g extra firm tofu
    • 1/2 cup white shimeji mushrooms
    • 1/2 cup brown shimeji mushrooms

    Broth

    • 4 cups water
    • 5 slices ginger
    • 2 tbsp mushroom seasoning
    • 1 sheet kelp
    • 2 tbsp sake
    • 1.5 tbsp light soy sauce
    • 1 tbsp vegan fish sauce optional
    • 4 dried red chilies

    Soy Dipping Sauce

    • 3 tbsp light soy sauce
    • 1 tsp shichi-mi tōgarashi Japanese chili flakes
    • 1/2 tsp grated ginger

    Sesame Dipping Sauce

    • 2 tbsp sesame paste or unsweetened smooth peanut butter
    • 2 tsp chili oil
    • 1 tbsp sesame oil
    • 1.5 tbsp light soy sauce
    • 2 tbsp scallions
    • 1 tsp toasted sesame seeds
    • remaining broth to mix to loosen the sauce

    Instructions

    • Separate the napa cabbage leaves and wash them. Thinly slice extra firm tofu.
    • Begin layering the cabbage leaves, then add a layer of tofu on top. Continue layering cabbage and tofu, alternating, until you have used them up. You should end up with a "stack" of cabbage and tofu.
    • Hold them tightly and cut them into 3 or 4 stacks. Arrange them in a spiral or concentric circle pattern on a large and deep pot or pan.
    • Once your layers are arranged, place your mushrooms on top.
    • For the broth, combine the water, kombu (kelp), and seasonings in a pot. Heat over medium and bring to a simmer.
    • Then, strain the broth. Pour over the broth evenly around the layered cabbage and tofu. Add dried red chilies to cook in the broth.
    • Cover the pot and let it cook for about 10 minutes, or until the cabbage is tender.
    • As the pot is cooking, mix together the ingredients needed for the hotpot separately.
    • Once cooked, carefully remove the pot from the heat. You can serve directly from the pot or transfer the contents into individual bowls.
    • Serve with soy or/and sesame dipping sauces on the side. You can have this hotpot with a fresh bowl of steamed rice.
  • Vietnamese Tomato ‘Crab’ Noodle Soup (Bún Riêu)

    Vietnamese Tomato ‘Crab’ Noodle Soup (Bún Riêu)

    This comforting and flavourful noodle soup dish features a sweet and tangy tomato broth, vegan ‘crab cakes’, herbs and tofu puffs.

    Vietnamese Crab Noodle Soup features a rich, flavourful and tangy broth made with crab, often served with thick rice vermicelli, and topped with crab meat, herbs, and fried shallots. The soup is a popular dish in central and southern Vietnam, especially in coastal areas where crab is abundant!

    In this version, we’ll be making a plant based rendition of this dish by making vegan ‘crab’ cakes using hearts of palm and extra firm tofu. Hearts of palm is one of my favourite seafood substitutes due to its versatile flavour and flaky fish-like texture. It comes together nicely for these vegan crab cakes that we will be serving in this dish.

    This noodle soup is the definition of comfort food and the broth itself only takes about 15 minutes to make. If you have ‘crab’ cakes prepared and frozen, you can whip up this meal in under 25 minutes – it’s always the prep that takes more time but your past self will definitely thank you future self with this one.

    Ingredients You Need

    • aromatics – white onion or shallots, ginger, garlic
    • fruits – tomatoes
    • toppings – tofu puffs
    • noodles – rice stick noodles but you can’t find these, thick rice noodles or udon noodles can be substituted!
    • condiments – sweetener like agave or maple syrup, vegan fish sauce (substitute with gluten free light soy sauce)
    • vegan crab and shrimp mixture
      • hearts of palm
      • extra firm tofu
      • lemon juice
      • roasted nori sheets or flakes or powder
      • aromatics – garlic and shallots
      • old bay seasoning – you can also use separate spices if you have them!
      • flaxseed meal – for binding the mixture

    Gluten free substitutions: Use gluten free soy sauce.

    Allium free substitutions: Substitute onion and garlic with a pinch of asafoetida (hing).

    Print Recipe

    Vietnamese Tomato ‘Crab’ Noodle Soup (Bún Riêu)

    This comforting and flavourful noodle soup dish features a sweet and tangy tomato broth, vegan 'crab cakes', herbs and tofu puffs.
    Prep Time30 minutes
    Cook Time30 minutes
    Total Time1 hour
    Course: Main Course
    Cuisine: Vietnamese
    Keyword: noodle soup, noodles, soup
    Servings: 4

    Ingredients

    Vegan Crab and Shrimp Cakes

    • 1 can hearts of palm 450g or 5 sticks
    • 450 g extra firm tofu
    • 1 tsp lemon juice
    • 2 tsp minced garlic
    • 2 shallots chopped
    • 1 nori sheet toasted and ground
    • 1.5 tbsp old bay seasoning
    • 1 tbsp flaxseed meal
    • 3 tbsp water
    • 5 tbsp corn starch

    Tomato Broth

    • 3 medium tomatoes
    • 1 white onion sub 6 shallots
    • 3 slices ginger
    • 6 cups water
    • 1 pack tofu puffs
    • 1 sheet dried kelp
    • 1 tbsp agave
    • 2 tbsp vegan fish sauce
    • 2 tsp anatto powder optional, for colour
    • salt if required

    Toppings

    • 3-4 servings rice noodles
    • chopped mint leaves
    • chopped coriander
    • 2 limes
    • 1 red chili
    • chili oil

    Instructions

    • Combine flaxseed meal with water and let it sit for 5 minutes to thicken. This would be our 'egg' substitute.
    • Start by making vegan 'crab' cakes – shred hearts of palm and crumble tofu. Add toasted and ground nori sheet flakes/powder and combine well.
    • Add old bay seasoning, lemon juice, minced garlic, shallots and flaxseed meal. Mix well.
    • Form your desired shape of the crab cakes and coat them in corn starch. Deep fry or air fry until golden brown.
    • Chop tomatoes in 8 wedges each. To a pan, add olive oil and saute your aromatics – onion and ginger. Add in your tomatoes.
    • Add water, all seasonings and kelp. Bring to a boil and simmer for 5-10 minutes. Remove the kelp and add in your tofu puffs.
    • In a separate pot, cook the bánh canh noodles or substitute rice noodles according to package instructions. Drain and set aside.
    • In serving bowls, place a portion of noodles.Pour the hot tomato broth over the noodles.
    • Top with crab cakes, fresh herbs. Garnish with lime wedges, sliced chili, and chili oil if desired. Enjoy!
  • Sichuan Malatang Hotpot

    Sichuan Malatang Hotpot

    This DIY Malatang Hotpot brings you one step closer to building your own personal customised hotpot experience with a spicy, numbing broth and crispy toppings.

    Malatang is probably a dish you may have not tried before but if you have, you would probably love it. It’s highly customisable which means you can choose what goes into it. Anything mala-flavoured is intriguing to me and the flavour profile can somewhat be described as spicy, numbing and tangy.

    麻 (má): Refers to the numbing sensation from Sichuan peppercorns (also called “prickly ash”). These peppercorns contain compounds like hydroxy-alpha-sanshool that create a tingling, numbing sensation in the mouth. They sell these in whole and powdered forms.

    辣 (là): Refers to the spicy heat, usually derived from dried red chilies or chili oil. This element gives the dish its signature fiery kick.

    There is regular malatang and then there is mala milk hotpot that adds some richness and creaminess to the broth. We will be making a milky version today with plant milk to add that same richness to this vegan version.

    This Malatang was inspired by a popular place known as Hot Hideout in Singapore – their signature Mala Collagen Soup is served with crispy fried toppings and their popular scrambled eggs. I mean who would have thought to add scrambled eggs to Malatang?! I can only assume it tastes as good as it looks – so it was again time to recreate that exact version but make it plant based.

    Ingredients You Need

    Here are some ideas of what you can include in your Malatang:

    • leafy greens – spinach, cabbage, lettuce, kai lan, chye sim, bok choy and more…
    • water-based vegetables – tomatoes, broccoli, different varieties of mushrooms, bittergourd
    • crispy toppings – thin slices of lotus root, potatoes, tofu, plant based spam
    • protein – silken tofu, firm tofu, tempeh, seitan, plant-based meat substitutes, different types of beancurd skin, edamame
    • noodles – ramen or rice noodles if you’re gluten free!
    • herbs and aromatics – shallots, garlic, ginger, cilantro, scallions
    • whole spices – bay leaves, cinnamon, cloves, star anise, dried red chilies, fennel seeds, sichuan peppercorns
    • sauces and seasonings – hot bean paste (gluten free option – chili oil), light soy sauce, shao xing wine, toasted sesame oil
    • milk – soy milk gives the thickest texture but you can also use oat milk, cashew milk or bamnut milk!
    • rice – the perfect accompaniment to a hot soup!

    Gluten free substitutions: Use gluten free chili oil instead of hot bean paste and gluten free soy sauce / tamari / coconut aminos instead of regular soy sauce. You can have the soup with rice instead of wheat noodles or use rice vermicelli / flat rice noodles.

    Allium free substitutions: Omit shallots, garlic and substitute with a pinch of hing (asafoetida). You can also omit scallions.

    Print Recipe

    Sichuan Malatang Hotpot

    This DIY Malatang Hotpot brings you one step closer to building your own personal customised hotpot experience with a spicy, numbing broth and crispy toppings.
    Prep Time30 minutes
    Cook Time40 minutes
    Total Time1 hour 10 minutes
    Course: Main Course
    Cuisine: Chinese, Fusion, Singaporean
    Keyword: mala, noodle soup, noodles, sichuan, soup
    Servings: 2

    Ingredients

    • 5 shallots
    • 4 cloves smashed garlic
    • 2 star anise
    • 4 cloves
    • 2-3 ginger slices
    • 1 bay leaf
    • 1 cinnamon stick
    • 1 tsp fennel seeds
    • 2 tbsp sichuan peppercorns
    • 5 dried red chilies more if you want it more spicy
    • 4 tbsp hot bean paste
    • 2 tbsp shaoxing wine
    • 4 tbsp sesame oil
    • 1 tbsp sweetener
    • 1 tsp salt
    • 3 cups water
    • 1/2 cup plant milk like soy, oat or cashew

    Vegan 'Scrambled Egg'

    • 400 g extra firm tofu
    • 1/2 tsp turmeric
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 2 tbsp nutritional yeast
    • 1/2 tsp black salt
    • 150 g silken tofu
    • 1/2 tsp black salt
    • 1/4 tsp turmeric

    Toppings

    • 2 servings spinach
    • 1/2 cup tofu noodles / beancurd skin
    • 1 medium potato thinly sliced
    • 10 slices lotus root thinly sliced
    • extra firm tofu thinly sliced
    • 1/2 cup oyster mushrooms
    • 1/2 cup enoki mushrooms
    • 1/2 cup king oyster mushrooms

    Toppings

    • chopped cilantro
    • spring onions
    • whole peanuts
    • toasted sesame seeds

    Instructions

    • Slice all your toppings according to your desired shape.
    • To a pot, add sesame oil. Add all whole spices and saute them for 1-2 minutes. Then add shallots, smashed garlic, ginger and saute for a few more minutes.
    • Add water, hot bean paste, shao xing wine, light soy sauce and sweetener. Bring to a boil.
    • Add milk and simmer for a few minutes. Add salt to taste if required. Filter the spices with a strainer and keep aside.
    • Add your sliced mushrooms and let them cook in the broth. Add beancurd skin and your other desired toppings. Hold off on the greens until the last step.
    • In hot oil, fry lotus roots, potato and thinly sliced tofu until they're golden brown and crispy. Drain the excess oil and keep aside. You can fry the peanuts in this oil too!
    • Blend silken tofu with black salt and turmeric. Crumble your extra firm tofu. Add all dry spices like onion powder, garlic powder, turmeric, nutritional yeast and black salt. Fry them off.
    • Add your silken tofu cream and mix well.
    • Cook your noodles according to package instructions.
    • Mix in your greens in the soup until it's cooked. Add your noodles to a bowl and pour over the broth.
    • Add your scrambled 'eggs' and layer on crispy fried toppings. Top with crispy peanuts, chopped scallions, cilantro and toasted sesame seeds. Enjoy!
  • 5-Minute Green Curry Dumpling Soup

    5-Minute Green Curry Dumpling Soup

    This speedy dumpling soup involves frozen dumplings drenched in an aromatic green curry soup base and garnished with chili oil. The perfect 5-minute meal!

    Before you say anything….yes we consider dumplings a meal. It’s encased with wheat flour (carbs), and filled with protein like tofu, soy and vegetables (fibre). Not only that, when paired with a green curry soup base it makes for the perfect comforting meal.

    The base of the soup is made from a fragrant green curry paste, so all you have to do it fry it off in oil, add coconut milk, vegan fish sauce or soy sauce – and you’re good to go!

    I used microwaveable Green Chili Steamed Dumplings by Bibigo. These have been my go-to lately!

    Ingredients You Need

    • frozen vegan dumplings – microwaveable would be best but you can steam or pan fry them too if you have more than 5 minutes.
    • thai green curry paste – ensure that it’s vegan so no shrimp is added to the paste.
    • coconut milk – full fat coconut milk is not necessary as we don’t need the base to be thick.
    • vegan fish sauce – you can substitute this with soy sauce.
    • garnish – chili oil, chillies, chopped coriander

    Gluten free substitutions: Gluten free rice paper dumplings would work for this recipe. Ensure you use gluten free soy sauce.

    Allium free substitutions: Use allium free frozen dumplings and green curry paste.

    Print Recipe

    5-Minute Green Curry Dumpling Soup

    This speedy dumpling soup involves frozen dumplings drenched in an aromatic green curry soup base and garnished with chili oil. The perfect 5-minute meal!
    Cook Time5 minutes
    Total Time5 minutes
    Course: Appetizer, Main Course
    Cuisine: Fusion, Thai
    Keyword: dumplings, green curry, thai recipes
    Servings: 1

    Ingredients

    • 5 frozen dumplings
    • 1.5 tbsp plant based green curry paste
    • 200 ml coconut milk
    • 1/2-1 cup water
    • 1 tbsp vegan fish sauce or light soy sauce

    Garnish

    • chopped coriander
    • red chilies
    • chili oil

    Instructions

    • Microwave dumplings according to package instructions. You can also steam or pan fry them.
    • If steaming: Fill a wok, large pan, or pot with water (enough to reach just below the bamboo steamer). Bring the water to a simmer over medium heat. Place the dumplings in the steamer basket, making sure they are not touching each other. This prevents them from sticking together while steaming. Steam for about 8-10 minutes.
    • If panfrying: Add oil to a pan. Once the oil is hot, carefully place the dumplings in the pan. Fry the dumplings for about 3 minutes without touching them, allowing the bottoms to become golden brown and crispy. Add a splash of water and immediately cover the pan with a lid to trap the steam inside. Cook for about 5 minutes until the water is completely gone.
    • In a large pot, heat olive oil over medium heat. Add green curry paste and sauté for 2-3 minutes until fragrant and the oil begins to separate from the paste.
    • Add coconut milk, water and bring to a simmer. Finish with vegan fish sauce.
    • To serve, place a few dumplings into a bowl. Pour over the hot green curry broth and garnish with chopped coriander, red chilies, and chili oil. Enjoy!
  • 5-Minute Microwaveable Hotpot

    5-Minute Microwaveable Hotpot

    This viral mini microwaveable hotpot is quick to make & packed with vegetables, protein and sauce to make for the most convenient and delicious meal!

    Screenshot

    This comforting viral 5-minute Microwaveable Hotpot has become increasingly popular due to its convenience with minimal prep and cooking time. When prepped and ready to go, all you have to do is microwave this for 5 minutes and you have your own mini hotpot for a quick lunch or dinner.

    This “instant” version of the traditionally labor-intensive dish is just much easier for busy people like me or beginners to cooking.

    Ingredients You Need

    This hotpot is also incredibly versatile, you can add ingredients that take a shorter time to cook like…

    • leafy greens – spinach, kale, cabbage, lettuce, kai lan, chye sim, bok choy and more…
    • water-based vegetables – zucchini, tomatoes, bell peppers, broccoli, mushrooms, bittergourd
    • protein – silken tofu, firm tofu, tempeh, seitan, plant-based meat substitutes, beancurd skin, edamame
    • noodles that only require soaking – rice vermicelli
    • herbs and aromatics – cilantro, thai basil, mint, scallions, chilies
    • sauces – chili oil, peanut dipping sauce
    • rice – the perfect accompaniment to a hot soup!
    • seasonings – light soy sauce, mirin, sesame oil, mushroom seasoning
    Screenshot

    Gluten free substitutions: Substitute soy sauce to gluten free soy sauce / tamari / coconut aminos. Use rice-based gluten free noodles if using. Ensure mushroom seasoning is gluten free.

    Allium free substitutions: Use allium free chili oil.

    Print Recipe

    5-Minute Microwaveable Hotpot

    This viral mini microwaveable hotpot is quick to make & packed with vegetables, protein and sauce to make for the most convenient and delicious meal!
    Prep Time10 minutes
    Cook Time5 minutes
    Total Time15 minutes
    Course: Main Course, Soup
    Cuisine: Fusion, Korean
    Keyword: hotpot, soup
    Servings: 2

    Ingredients

    • 1/2 cup beansprouts
    • 3-4 small bok choy
    • 3-4 king oyster mushrooms
    • 2 scallions
    • thinly sliced tofu
    • 1 tbsp tsuyu or soy sauce
    • 1 tbsp mirin
    • 1 tbsp sesame oil
    • 1 tsp mushroom seasoning
    • 1 tbsp chili crisp
    • 1/2 cup water
    • 2-3 napa cabbage leaves

    Dipping Sauce

    • 2 tbsp sesame paste or unsweetened smooth peanut butter
    • 2 tsp chili oil
    • 2 tbsp sesame oil
    • 2 tbsp light soy sauce
    • 1 tbsp toasted sesame seeds
    • 2 tbsp scallions
    • broth to loosen the sauce

    Instructions

    • Slice your ingredients thinly to ensure they cook quickly and evenly in the hotpot – especially tofu and king oyster mushrooms.
    • Layer your bowl with beansprouts, bok choy, king oyster mushrooms, scallions and sliced tofu.
    • Add tsuyu / soy sauce, mirin, sesame oil, mushroom seasoning, chili crisp and water. Cover with napa cabbage leaves.
    • Microwave for 5 minutes. Cut the cabbage and mix into the soup.
    • Serve hotpot with rice and creamy dipping sauce. Enjoy!

  • Kimchi Triple Grilled Cheese with Tomato Gochujang Soup

    Kimchi Triple Grilled Cheese with Tomato Gochujang Soup

    This ultimate kimchi grilled cheese made with 3 vegan cheeses and paired with a creamy tomato gochujang soup is essential for the cozy soup season!

    One regret I have in my life is not discovering soups earlier – the way you can sneak in vegetables, herbs, protein and spices in it and still have it taste good amazes me! And what’s even better with good soup – a delicious kimchi grilled cheese with three different types of cheeses.

    Don’t get me wrong – with vegan cheese it might be difficult to execute this triple cheese situation. In that case, you can always use your favourite melty vegan cheese and load up on that baby!

    As long the name sounds, this dish is actually very simple to make. Roast your vegetables and aromatics in oven while you prepare the grilled cheese. Takes 20 minutes tops!

    Ingredients You Need

    • vegan kimchi – any kimchi works in this recipe (napa cabbage, radish, cucumber)
    • gochujang – korean red pepper paste
    • toasted sesame oil and sesame seeds – these add so much flavour to your sandwich!
    • spring onions – adds a subtle sweetness and sharpness
    • vegan cheese – I used 3 different types of vegan cheeses (parmesan, cheddar, and mozzarella). You can use your favourite brand, I used Herbyvore here*
    • sourdough – the best bread you can use for a grilled cheese toastie!
    • olive oil – a generous amount! we don’t count calories here.
    • vegetables – tomatoes, carrot, bell peppers
    • aromatics – garlic, onion (optional)
    • hidden protein – silken tofu
    • herbs and spices – mixed herbs, nutritional yeast, salt and black pepper

    *cheese was sponsored but this blog post was not!

    Gluten free substitutions: Omit gochujang. Ensure vegan cheese is gluten free. Use gluten free bread.

    Allium free substitutions: Use an alliums free kimchi. Omit spring onions in the toast. Substitute garlic with a pinch of hing (asafoetida) in the soup.

    Print Recipe

    Kimchi Triple Grilled Cheese with Tomato Gochujang Soup

    This ultimate kimchi grilled cheese made with 3 vegan cheeses and paired with a creamy tomato gochujang soup is essential for the cozy soup season!
    Prep Time5 minutes
    Cook Time20 minutes
    Total Time25 minutes
    Course: Main Course, Soup
    Cuisine: Fusion
    Keyword: sandwich, soup
    Servings: 2

    Ingredients

    Kimchi Cheese Toastie

    • 4 slices sourdough
    • 1 cup vegan kimchi
    • 1/2 tbsp gochujang
    • 1 tsp sesame oil
    • 1 tsp toasted sesame seeds
    • 4 tbsp spring onions
    • olive oil
    • vegan parmesan
    • vegan mozzarella
    • vegan cheddar

    Tomato Gochujang Soup

    • 2 medium tomatoes
    • 1/2 medium carrot
    • 2 tsp gochujang
    • 150 g silken tofu
    • 3 tbsp nutritional yeast
    • 1 tsp mixed herbs
    • 2 cloves garlic
    • 1/2 tsp salt

    Garnish

    • olive oil
    • chopped coriander

    Instructions

    • Preheat oven to 200C. Roast tomatoes, carrots, and garlic for 10 minutes. Take out garlic and continue roasting the veg for 10 more minutes.
    • Combine vegan kimchi with gochujang, sesame oil and toasted sesame seeds.
    • Grab a slice of sourdough and add half of the filling. Shred 3 different types of vegan cheese or add shredded cheese on top. Cover with another slice, pressing lightly to help everything stay together.
    • Repeat this for a second sandwich if making two.
    • On a pan, add olive oil and place your sandwich. Drizzle some olive oil on top. Once toasted, flip over carefully toast the other side until bread is golden brown and the cheese melts.
    • Once grilled, slice the sandwiches in half and set them aside while you make the soup.
    • To a blender, add roasted tomato, carrot and garlic. Add silken tofu, herbs and spices and blend until smooth. Pour into a bowl and garnish with more olive oil and coriander. Enjoy!
  • 30-Minute Vegan Pho

    30-Minute Vegan Pho

    This easy one-pot Vietnamese noodle soup consists of an aromatic, umami broth made with spices, mushrooms and fresh herbs!

    Pho is a Vietnamese noodle soup dish that originated in Northern Vietnam, most likely in the early 20th century. Its origins can be traced back to influences from both China and France, which were present in Vietnam during that period. It’s not widely available in many parts of the world, and the taste of the broth is simple yet unmatched!

    Chinese influence: The broth for pho is often compared to the Chinese dish “northern noodle soup” (or “guo kui”), which uses a flavourful, clear beef broth. The use of rice noodles are also present in Chinese noodle dishes.

    French influence: During the French colonial period in Vietnam (from the mid-19th century to 1954), French cooking techniques and ingredients started merging with local Vietnamese food. One possible influence is the French beef stew “pot-au-feu,” – this uses a beef broth with meat and bones. The French introduced the use of simmering bones to create a rich, flavourful broth, which became a key element of pho.

    This version is completely meat free and vegan, while preserving the authentic flavours from fresh whole spices, aromatics and herbs. The umaminess comes from a medley of mushrooms that are cooked and simmered in the broth. The best part? This entire soup can be made in just one pot and in 30 minutes!

    Ingredients You Need

    • aromatics – white onions, ginger, scallions
    • whole spices – star anise, cloves, cinnamon stick, fennel seeds, coriander seeds
    • seasonings – vegan fish sauce (or light soy sauce), rice wine vinegar, sweetener, mushroom seasoning or dashi
    • mushrooms – king oyster, oyster, shitake mushrooms (you can use other varieties as well: shitake has the most umami!)
    • fresh herbs – basil, mint and coriander
    • spice (optional) – fresh red chillies and sriracha
    • protein (optional) – shredded tofu, plant based ‘chicken’, vegan beef (Mine is from Green Rebel)

    Gluten free substitutions: Ensure mushroom dashi and vegan fish sauce are gluten free. If not substitute with gluten free soy sauce or coconut aminos.

    Allium free substitutions: Omit scallions and white onions. Substitute with a few pinches of hing to the broth. Use alliums free sriracha or chili sauce – alternatively you can also use hoisin.

    Print Recipe

    30-minute Vegan Pho

    This easy one-pot Vietnamese noodle soup consists of an aromatic, umami broth made with spices, mushrooms and fresh herbs!
    Prep Time5 minutes
    Cook Time25 minutes
    Total Time30 minutes
    Course: Main Course
    Cuisine: Vietnamese
    Keyword: noodles, soup
    Servings: 2

    Ingredients

    Broth

    • 4 slices 1-inch ginger
    • 2 white onions, halved
    • 2 scallions (white part)
    • 5-6 cups water
    • 1 tbsp mushroom seasoning
    • 1/4 cup vegan fish sauce
    • 1 tbsp rice wine vinegar
    • 1 tbsp sweetener maple syrup / agave
    • 5 star anise
    • 5 cloves
    • 1 cinnamon stick
    • 2 tsp fennel seeds
    • 2 tsp coriander seeds
    • 1 black cardamom (optional)
    • 2 tsp salt adjust accordingly
    • 1/2 cup basil packed
    • 1/2 cup mint leaves packed

    Mushrooms

    • 1 cup mini king oyster mushrooms sliced
    • 1 cup shitake mushrooms sliced
    • 1 cup oyster mushrooms shredded

    Vegan Protein

    • 300 g extra firm tofu or any other plant based substitute

    Toppings

    • 2-3 servings flat pho noodles (rice noodles)
    • chopped coriander
    • chopped mint
    • red chili slices
    • 1/2 cup blanched beansprouts
    • sriracha

    Instructions

    • Char the onion on a medium sized pot until they are lightly browned and fragrant, about 7 minutes. This adds depth to the broth.
    • Add whole spices, ginger, and scallions and let them roast for a few minutes. Pour in the water.
    • Add vegan fish sauce, rice wine vinegar, sweetener, and mushroom seasoning. Mix well.
    • Add basil and mint and bring to a boil. Add your protein at your stage if adding. Boil for 5 minutes and take out the aromatics with a strainer.
    • When you're left with the clear broth, add in your mushrooms and boil them until fully cooked. Strain them out.
    • While boiling the broth, cook your rice noodles according to package instructions.
    • This is optional but you can also fry or roast your mushrooms and protein with some soy sauce towards the end for more flavour.
    • In each serving bowl, place a portion of the cooked noodles. Ladle the hot broth over the noodles.
    • Place the roasted mushrooms, protein and blanched beansprouts (you can blanch the beansprouts in the boiling noodle water – let's be sustainable <3)
    • Serve the pho with these fresh toppings: mint leaves, cilantro, and sliced chilies. Drizzle some sriracha or hoisin sauce for extra flavour if you prefer. Enjoy!

  • Kimchi Dumpling Ramen Soup

    Kimchi Dumpling Ramen Soup

    This delicious and comforting dumpling soup is vegan and can be made in under 20-minutes! It’s loaded with kimchi, vegan gyozas and mushrooms!

    Did you know this Kimchi Dumpling Ramen Soup (also known as Kimchi Jjigae with Ramen) is only made in one-pot and is super duper beginner friendly?

    In general, Kimchi stews came about when the kimchi variant made with chili peppers grew popular in the peninsula mid-era. My two favourite type of stews are Soondubu-Jjigae (soft tofu stew) and Vegan Korean Army Stew (Budae-jjigae)!

    This dish is made with frozen dumplings, ramen and mushrooms with a spicy broth that will leave you wanting for more. I make these often for weeknight dinners because they are so simple to make, only needs one pot and can be prepared in under 20-minutes.

    Important Notes

    Traditional kimchi is NOT vegan as it might contain anchovies or fish sauce. Kimchi is commonly made with Korean fish sauce to quicken the fermentation process. Wanting Kimchi has a vegan kimchi – you can check them out here.

    Ingredients You Need

    • vegan gyozas – both homemade or frozen dumplings work!
    • vegan kimchi – a lot of brands do vegan kimchi, just pick out one without any fish sauce or anchovies!
    • aromatics – ginger, garlic, spring onions
    • seasonings – sesame oil, mushroom powder, gochujang (adjust the spice level by varying the amount of gochujang), light soy sauce
    • ramen – instant ramen noodle cakes work for a quick meal
    • toppings – vegan spam, different types of mushrooms, asian greens like bok choy or chye sim

    Gluten free substitutions: You also have to replace gochujang with a gluten-free chili paste. Remember to also replace the soy sauce with gluten free soy sauce, tamari or coconut aminos for a gluten free version of this dish. I really like the ones below by Lee Kum Kee and Kikkoman. For the ramen, use gluten free rice noodles.

    Alliums free substitutions: You also have to replace gochujang with a alliums free chili paste. Use onion and garlic free kimchi. Omit garlic and substitute with a pinch of hing. Omit spring onions and substitute with chopped coriander.

    Print Recipe

    Kimchi Dumpling Ramen Soup

    This delicious and comforting dumpling soup is vegan and can be made in under 20-minutes! It’s loaded with kimchi, vegan gyozas and mushrooms!
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Main Course, Soup
    Cuisine: Fusion, Korean
    Keyword: kimchi, korean recipes, ramen, soup
    Servings: 1

    Ingredients

    • 1/2 cup vegan kimchi
    • 2-3 stalks spring onions
    • 2 slices ginger or 1 tsp minced ginger
    • 2 cloves smashed garlic
    • 1/2 tbsp mushroom seasoning
    • 1/2 tbsp gochujang
    • 1 tbsp light soy sauce
    • 1 tsp sweetener
    • 2 cups water
    • 1 serving ramen noodle cake

    Toppings

    • 3 frozen dumplings
    • 2 bok choy
    • enoki mushrooms
    • shitake mushrooms
    • mini king oyster mushrooms
    • vegan spam

    Garnish

    • toasted sesame seeds

    Instructions

    • Place the claypot over medium heat and add the vegetable oil. Once hot, add the white part of scallions, smashed garlic and sliced ginger. Sauté for about 1-2 minutes until fragrant.
    • Add chopped kimchi and saute for 1-2 minutes. Add light soy sauce, sesame oil, gochujang, sweetener, and chopped green onions.
    • Add water, mushrooms, vegan spam and bring to a simmer and let it cook for about 5-10 minutes to allow the flavors to combine.
    • Add frozen dumplings and let them cook for 2 minutes. Add the ramen noodles to the simmering broth and cook according to package instructions (usually about 3 minutes for instant ramen).
    • Lastly, add greens and let them boil for 1-2 minutes. Serve with chopped green onions and toasted sesame seeds.
  • Vegan Khao Soi (Thai Coconut Noodle Soup)

    Vegan Khao Soi (Thai Coconut Noodle Soup)

    These addictive Thai ‘egg’ noodles topped with a silky coconut broth, fried tofu, herbs and crispy noodles is delicious and easy to make at home!

    Khao Soi is a mouthwatering and aromatic dish originating from Northern Thailand and is particularly popular in Chiang Mai. It is usually a rich, coconut-based curry broth flavoured with spices and aromatics like turmeric, cardamom, coriander seeds, shallots, garlic and chili.

    Khao Soi has roots in the culinary traditions of the region, influenced by Burmese and Chinese cooking. This explains the use of turmeric, coriander, ginger and garlic (heavily used in Burmese dishes). The dish is believed to have been introduced by Chinese Muslim traders.

    Typically, the dish includes egg noodles, which are often served in two forms: soft boiled which are served as the noodles in the soup and a crispy fried noodle topping for the extra crunch. In this version, we will be using vegan flat yellow ‘egg’ noodles made with wheat flour. You can easily make this gluten free too!

    Toppings vary but usually include shallots, pickled mustard greens, lime wedges, and sometimes a protein like chicken or beef. Here, we’re using crispy fried tofu seasoned with vegan ‘chicken’ seasoning. You can use other proteins or meat-substitutes here too – tempeh, green jackfruit, seitan, plant-based chicken, beef and more.

    Ingredients You Need

    • noodles – egg noodles are commonly the base, and they’re served both soft and crispy. Use vegan flat noodles or rice noodles for a gluten free option.
    • coconut milk – creamy coconut milk adds richness to the broth
    • homemade curry paste – turmeric, coriander seeds or powder, dried red chillies (mild spiciness), shallots, garlic, ginger, cardamom (optiona) and salt
    • protein – fried tofu, tempeh, seitain, jackfruit, plant-based substitutes
    • toppings – fresh garnishes like sliced shallots, pickled mustard greens, lime wedges, fresh cilantro, spring onions

    Gluten free substitutions: Use rice noodles instead of wheat-based noodles. Substitute soy sauce for a gluten free version. Ensure vegan fish sauce and vegan chicken seasoning is gluten free.

    Allium free substitutions: Working on it!

    Print Recipe

    Vegan Khao Soi (Thai Coconut Noodle Soup)

    These addictive Thai 'egg' noodles topped with a silky coconut broth, fried tofu, herbs and crispy noodles is delicious and easy to make at home!
    Prep Time15 minutes
    Cook Time30 minutes
    Total Time45 minutes
    Course: Main Course
    Cuisine: Thai
    Keyword: noodles, soup, thai recipes
    Servings: 2

    Ingredients

    Homemade Curry Paste

    • 1.5 tbsp coriander seeds
    • 4 mild red chillies
    • 4 shallots
    • 3 cloves garlic
    • 2 tsp ginger
    • 1 tsp cardamom powder
    • 1/4 tsp ground turmeric
    • 1/4 cup water (water used to soak chillies)

    Soup

    • 200 ml coconut milk
    • 2.5-3 cups water
    • 2 tbsp light soy sauce
    • 1 tbsp vegan fish sauce
    • 1 tsp coconut sugar
    • 2 tbsp neutral oil

    Noodles

    • 2 servings flat fresh or dried noodles for noodle soup
    • 2 servings flat fresh or dried noodles for crispy noodle topping
    • 200 g extra firm tofu
    • 1 tbsp vegan chicken or mushroom seasoning

    Garnish

    • chopped cilantro
    • chopped spring onions
    • 2 shallots sliced
    • 1 lime
    • 2 tbsp picked mustard greens

    Instructions

    • Boil noodles according to package instructions and save the noodle water when draining.
    • Soak dried red chillies in 1/4 cup hot water. Add all aromatics to a high speed blender, add the chili water and blend to a smooth paste.
    • In a pan, heat the vegetable oil over medium heat. Add the curry paste. Cook for about 3-5 minutes until fragrant.
    • Add water from the noodles (2.5 cups first), light soy sauce, vegan fish sauce, and coconut milk. Bring to a simmer. Cook for about 10 minutes
    • If broth is too thick, add 1/2 cup more water. Add coconut sugar and salt to taste (if needed).
    • Cut tofu into strips and coat them in vegan chicken seasoning. Fry them in olive oil until crispy.
    • For crispy noodles, heat oil in a separate pan and fry a handful of the cooked noodles until golden brown. Drain on paper towels.
    • Place a portion of the cooked noodles in a bowl. Ladle the hot soup over the noodles.
    • Top with crispy noodles, sliced shallots, pickled mustard greens, cilantro, spring onions and lime wedges.
    • Drizzle with chili oil or sprinkle chili flakes if you like it spicy. Enjoy!
  • Spicy Chinese Hotpot

    Spicy Chinese Hotpot

    This spicy vegan simmering hotpot has mushrooms, cabbage, tofu and shanghai la mian noodles for the perfect meal for two, paired with a sesame dipping sauce.

    I can’t get enough of hot pots anytime of the year because it’s soup season all day every day for me. I’ve loved going for Chinese New Year steamboats at my friends’ places because it’s fun pouring in the different ingredients in broths, cooking together and having quality conversations.

    Hotpot is a traditional Chinese cooking method where a simmering pot of broth is placed in the center of the dining table, and various raw ingredients are cooked in the pot by the diners. For this version, it is going to be fully vegan with vegetables, mushrooms, silken tofu and noodles. You can also keep this versatile by adding in dumplings, plant-based meat or other vegetables.

    Spicy hotpot is commonly associated with the Sichuan province in southwestern China. Sichuan cuisine is renowned for its bold and pungent flavours, primarily due to the use of Sichuan peppercorns, chili peppers, and aromatics – today, we’ll be using all of those to create a really flavourful broth!

    Ingredients You Need

    • mala soup base – sichuan pepper, broad bean paste and red peppers are crucial for this recipe
    • aromatics – white part of scallions, garlic and ginger
    • seasoning – soy sauce, mushroom seasoning, chili oil
    • vegetables – shitake mushrooms, enoki mushrooms, cabbage, leafy greens
    • protein – silken tofu
    • noodles – dried shanghai la mian but you can use any dried noodles!
    • garnish – spring onions, cilantro
    Print Recipe

    Spicy Chinese Hotpot

    This spicy vegan simmering hotpot has mushrooms, cabbage, tofu and shanghai la mian noodles for the perfect meal for two, paired with a sesame dipping sauce.
    Prep Time5 minutes
    Cook Time15 minutes
    Total Time20 minutes
    Course: Main Course
    Cuisine: Chinese, Fusion
    Keyword: hotpot, sichuan
    Servings: 2

    Ingredients

    Spicy Broth

    • 2 stalks scallions white part
    • 2 cloves garlic
    • 1 tsp ginger paste or 4 slices of ginger
    • 1 tbsp hot bean paste
    • 1 tsp sichuan pepper
    • 1.5 tbsp light soy sauce
    • 2-3 dried red chillies
    • 1/2 tbsp mushroom seasoning
    • 1 tsp chili oil
    • 2.5 cups water

    Vegetables

    • 1 cup shitake mushrooms
    • 1/2 cup enoki mushrooms
    • 150 g silken tofu
    • 1 cake dried noodles
    • 1/2 cup chopped cabbage
    • 2-3 dumplings optional

    Garnish

    • green part of scallions
    • coriander
    • chili oil

    Sesame dipping sauce

    • 2 tbsp sesame paste or tahini
    • 2 tsp chili oil
    • 2 tbsp sesame oil
    • 2 tbsp light soy sauce
    • 1 tbsp toasted sesame seeds
    • 2 tbsp scallions
    • broth to loosen the sauce

    Instructions

    • In a small pot or claypot, add sesame oil and saute white part of scallions, smashed garlic and ginger.
    • Add water and combine the rest of the ingredients: sichuan pepper, hot bean paste, soy sauce, red chillies, mushroom seasoning & chili oil.
    • Bring the broth to a boil and then reduce the heat to simmer.
    • Add mushrooms, tofu and simmer for a few minutes. Add in noodles and cook for 3 minutes.
    • Add in greens of choice and simmer until they are almost cooked.
    • Garnish the hotpot with chopped green onions and fresh cilantro. Serve with dipping sauces on the side.