Brown Girl Vegan

Category: Uncategorized

  • Whipped Dalgona Coffee

    Whipped Dalgona Coffee

    Learn how to make one week’s worth of the viral whipped dalgona coffee (and the frozen version) in one go with ONLY 3 INGREDIENTS!

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    Dalgona coffee – a type of coffee we would have never been familiarised with if it weren’t for the global lockdown in 2020. Dalgona coffee is a type of coffee from South Korea that was popularised on social media in the middle of a pandemic – it’s so easy to make at home and tastes as good as it looks!

    The name “dalgona” refers to a traditional Korean candy, known for its honeycomb texture, which resembles the whipped coffee’s frothy appearance. The drink itself is believed to have roots in a similar whipped coffee called “beaten coffee” that has been enjoyed in other countries, like India, for years.

    Recently, I’ve even seen something similar known as Greek Frappe that has the same concept of whipping coffee until it becomes frothy and serving it over milk.

    The best part is that I’m not an avid coffee drinker but I found this drink super fun to make and drink. It also only requires three ingredients – instant coffee granules, sweetener and water. You can then go ahead and FREEZE it to make frozen whipped coffee over the week!

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    Ingredients You Need

    • instant coffee – you can jazz it up with flavoured instant coffee as well. I used a vanilla flavoured coffee in this recipe!
    • sweetener – the original recipe uses sugar but I’ve used agave syrup here that worked wonderfully as well! You can also use maple syrup for a refined sugar-free alternative
    • water – make sure your water is very hot.
    Print Recipe

    Whipped Dalgona Coffee

    Learn how to make one week's worth of the viral whipped dalgona coffee in one go with ONLY 3 INGREDIENTS!
    Prep Time5 minutes
    Total Time5 minutes
    Course: Drinks
    Cuisine: Fusion, Korean
    Keyword: coffee, drinks
    Servings: 7

    Ingredients

    • 1/2 cup instant coffee flavoured ones work too!
    • 1/2 cup sugar/agave syrup/maple syrup
    • 1/2 cup hot water
    • oat milk
    • ice cubes

    Instructions

    • In a mixing bowl, combine the instant coffee, sugar, and hot water.
    • Using a hand mixer or whisk, beat the mixture until it becomes light, fluffy, and forms stiff peaks (about 4-5 minutes)!
    • Transfer the whip to a glass container and freeze overnight. Keep the remaining whip to make regular dalgona coffee.
    • In a glass, add ice cubes. Pour in the milk, leaving some space at the top. Spoon the whipped coffee mixture on top of the milk.
    • Before drinking, mix the whipped coffee into the milk.
    • Scoop 1-2 scoops of frozen coffee into a glass with ice. Pour in the milk and give it a good mix to make frozen dalgona whipped coffee. Enjoy!
  • Peaches & Cream Smoothie

    Peaches & Cream Smoothie

    Beat the heat with this protein-packed Peaches & Cream Smoothie that’s vegan, gluten free and tastes like dessert!

    As the sun blazes overhead all year long in Singapore, finding ways to stay cool and refreshed is essential. What better way to cool down than with a delicious, creamy smoothie made with peaches and cream?

    Packed with protein, this smoothie also makes for the perfect breakfast! My pro tip: Try adding mushroom powders like lion’s mane mushroom or reishi mushroom powders for an added boost of natural energy.

    What Ingredients Do I Need?

    You would need these ingredients for the perfect peaches & cream smoothie:

    • 2 ripe peaches (peeled, pitted, and sliced) – Fresh peaches are ideal, but you can also use frozen ones if they’re not in season.
    • frozen banana
    • coconut cream
    • superfoods – flax meal + chia seeds + hemp seeds
    • vanilla protein powder
    • pinch of cinnamon
    • oat milk – or any other plant milk!
    Print Recipe

    Peaches & Cream Smoothie

    Beat the heat with a protein-packed Peaches & Cream Smoothie that's vegan, gluten free and tastes like dessert!
    Prep Time5 minutes
    Total Time5 minutes
    Course: Drinks
    Keyword: smoothie, smoothie recipes, summer
    Servings: 1

    Ingredients

    • 1 frozen banana
    • 2 ripe peaches / 1 cup frozen peaches
    • 1/4 cup coconut cream + more for garnish
    • 2 tbsp vanilla protein powder
    • 1 tbsp flax seeds
    • 1 tbsp chia seeds / hemp seeds
    • pinch ground cinnamon
    • 1 cup oat milk gluten free

    Instructions

    • In a blender, combine all the smoothie ingredients. Blend on high until the mixture is smooth and creamy.
    • Line the glass with some coconut cream. Pour the smoothie into a glass and enjoy immediately.

  • Bise Bele Bath (Lentils & Rice)

    Bise Bele Bath (Lentils & Rice)

    A quick pressure cook version of sambhar and rice infused with vegetables, red lentils and lots of Indian spices for a comforting meal.

    My parents grew up in Karnataka, India and that meant by biannual trips to Bangalore would include auto rides to my grandfather’s restaurants. We mostly had south indian food but the flavours are different, sometimes the savoury dishes being on the sweeter side. One dish that was particularly popular and made often in my household was Bise Bele Bath (it’s a mouthful to say but it basically means lentils and rice).

    If you’ve tried South Indian food, you might have try sambhar which is a gravy made with lentils and simple spices, paired with white rice. To avoid mixing sambhar and rice, royal cook of Mysore Maharaja devised a plan to cook rice and sambhar together on one stove so it can be easily served on a plate. In this day and age, it would probably make sense to name this dish a ‘one-pot lentils and rice stew’.

    While Khichdi was a whole meal in other states like Gujarat and Rajastan, Bise Bele Bath became that dish in Karnataka. Spicy bisebelebath powder is quintessential for making this dish but you can easily substitute it for garam masala and other spices that are more readily available. The traditional version includes ghee, but we can easily substitute it for oil or vegan butter.

    Ingredients You Need

    • long grain basmati rice or ponni rice – I used millet in place of rice as a healthier alternative! The texture of millet is similar to that of cous cous.
    • whole spices – cumin seeds
    • ground spices – garam masala, kashmiri chili powder, turmeric (or bise bele bath powder)
    • aromatics – green chilli, tamarind, grated coconut
    • lentils – red lentils
    • vegetables – french beans, carrot, peas
    • tempering – vegan butter, mustard seeds, curry leaves, cashews, hing (asafoetida), red chillies
    Print Recipe

    Bise Bele Bath (Lentils & Rice)

    A quick pressure cook version of sambhar and rice infused with vegetables, red lentils and lots of Indian spices for a comforting meal.
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Main Course
    Cuisine: Indian
    Keyword: lentils, rice
    Servings: 4

    Ingredients

    • 1 cup rice / millet / quinoa
    • 1/2 cup red lentils
    • 4.5 cups water
    • 1 tsp cumin seeds
    • 1 green chili
    • 2 tbsp tamarind paste
    • 1.5 tbsp garam masala
    • 1 tsp kashmiri chili powder
    • 1/2 tsp ground turmeric
    • 1 tbsp coriander powder
    • 1 tsp coconut sugar
    • 1-2 tsp salt
    • 1 tbsp butter
    • 1/4 cup grated coconut (sub 1/2 cup coconut cream)
    • 8 french beans
    • 1 medium carrot
    • 1/4 cup green peas frozen

    Tempering

    • 2 tbsp vegan butter
    • 1 tsp mustard seeds
    • 1 sprig curry leaves
    • pinch hing
    • pinch turmeric or chili powder
    • 10 cashews broken
    • 2-3 dried red chillies

    Garnish

    • roasted cashews
    • chopped coriander

    Instructions

    • Soak tamarind paste in 1/2 cup hot water. Dice beans, carrots and green chili finely. Rinse red lentils and millet once, drain and keep aside. If you using rice, rinse 3-4 times until the water runs clear (this will ensure the rice is not starchy).
    • To a pressure cooker, add oil. Add cumin seeds and roast for a minute.
    • Add green chillies, ginger paste and saute for a minute.
    • Add garam masala, turmeric, chili powder & coriander powder. Mix well and add tamarind juice (drain them of the pulp). Mix until the spices are cooked.
    • Add frozen grated coconut and mix until combined. Add water if the mixture is too dry.
    • Mix well and add red lentils, vegetables, and lastly millet or rice.
    • Add remaining water, salt and mix well. Pressure cook for 5 whistles (about 10 minutes).
    • When it's about to be done, temper your spices. Add vegan butter to a small pan.
    • Add mustard seeds, hing, turmeric, curry leaves, red chillies and cashews. Roast them until the cashews are light brown.
    • Take them off the heat immediately and pour over the cooked stew. Mix well.
    • Garnish with more roasted cashews and chopped coriander. Enjoy!
  • Lemongrass Coconut Noodle Soup with Crispy Enoki Mushrooms

    Lemongrass Coconut Noodle Soup with Crispy Enoki Mushrooms

    This flavourful lemongrass coconut broth filled with mung bean noodles and topped with crispy fried enoki mushrooms are the definition of comfort.

    This asian-inspired noodle soup involves a lemongrass coconut broth made from scratch and contains glass mung bean noodles, beancurd skin and greens. Topped with crispy pan fried enoki mushrooms, chili sesame oil and lime, these noodles are comforting and addictive! I would say these are a mix of flavours from thai curries and laksa soup.

    Making the broth from scratch means enhanced flavours but if you’re short on time, you can simply use a thai red, green or yellow curry paste. You can refer to my 15-min Thai Coconut Chickpea Curry Ramen.

    Lemongrass adds a citrusy fragrance to this dish and it simply cannot be skipped. Use only the stalks for the paste and you can simmer the rest in the broth for added flavour. The paste is infused with lemongrass, galangal, green chili, garlic, shallots and turmeric for a beautiful flavour and yellow colour.

    Pairing this noodle soup with crispy enoki mushrooms is the perfect addition and adds an amazing crunch and flavour profile for the overall dish.

    What Do I Need?

    • noodles – you can use any noodles but I used gluten free mung bean vermicelli noodles. You can use ramen, rice noodles or almost anything you have on hand.
    • protein – I used beancurd skin for protein but you can also fry up some crispy tofu if you’d like.
    • vegetables – I used bok choy but you can use any greens like spinach, broccolini etc.
    • aromatics – lemongrass stalks (with outer layer peeled), galangal, shallots, garlic and turmeric (for colour)
    • coconut milk – a full fat coconut milk is necessary to make this soup creamy. You can add more soup and stock depending on how thick or thin you want the soup.
    • garnish – I garnished the dish with chillies, chili oil and a slice of lime. You can also add chopped basil, cilantro or spring onions.

    This recipe can be made 100% gluten free if you substitute these:

    • gluten free flour for plain flour
    • gluten free oat milk
    • gluten free sambal paste
    Print Recipe

    Lemongrass Coconut Noodle Soup with Crispy Enoki Mushrooms

    This flavourful lemongrass coconut broth filled with mung bean noodles and topped with crispy fried enoki mushrooms are the definition of comfort.
    Prep Time10 minutes
    Cook Time35 minutes
    Total Time45 minutes
    Course: Main Course
    Cuisine: Fusion
    Keyword: noodles
    Servings: 2

    Ingredients

    Lemongrass paste

    • 4 stalks lemongrass
    • Thumbsize galangal
    • 1 green chilli
    • 3 cloves garlic
    • 4 shallots
    • 1/2 tsp turmeric
    • 1 tsp salt
    • splash of water

    Soup

    • 2 tbsp olive oil
    • 2-4 cups water
    • 1/2 lime
    • 200 ml coconut milk
    • 2 servings noodles
    • beancurd skin
    • bok choy
    • 1 tbsp sambal paste (optional)

    Fried Enoki Mushrooms

    • 1 pack enoki mushrooms (4 bunches)
    • 3 tbsp plain flour
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1/4 tsp cayenne pepper
    • salt
    • black pepper
    • 1/4 cup oat milk
    • 1/2 tbsp apple cider vinegar
    • oil for frying

    Instructions

    • Add ingredients needed for the paste into a high speed blender. Blend until you get a smooth paste.
    • To a pot or pan, add oil. Saute the paste for 5-10 minutes until it becomes fully cooked and fragrant (it will start to release oils at the top)
    • Add 2 cups of water, dash of lime juice and some salt. Then add coconut milk.
    • Add you noodles, beancurd skin and cook according to package instructions. Add quick cooking greens and close the lid.
    • Once it's cooked, add sambal paste and give it a good mix. Keep aside.
    • Combine flour with spices and mix well. Add apple cider vinegar to oat milk (you can do this as the first step to give it some time to react). Dip your enoki mushrooms in flour and into the milk. Repeat the process once more.
    • Heat up oil in a pan. Fry on both sides until crispy.
    • Serve noodles with enoki mushrooms, greens, beancurd skin and top with chili oil, chillies and a slice of lime. Enjoy!

  • Vegan One-Pot Lasagne Soup

    Vegan One-Pot Lasagne Soup

    This viral one-pot lasagne soup is hearty, creamy, packed with protein and is the coziest meal without making actual lasagne.

    This hearty soup became viral on TikTok and is supposed to be the “deconstructed” version of lasagne. Credits to Danny Loves Pasta (@dannylovespasta) who came up with the recipe. This thick soup slash stew is comforting, delicious and can be made in just one pot. Apparently, this recipe was so good that even SZA asked for the recipe!

    The original recipe is not vegan so here’s an easy vegan version with tasty protein options – we will be using a mix of textured vegetable protein and extra firm tofu. You can also add some vegetables of your choice to make it a more well-rounded meal. Break the lasagne sheets over the soup and add them directly to cook in the flavourful sauce.

    The soup also calls for cheese, but you can easily substitute that with vegan cheese and nutritional yeast. Instead of cream, use coconut cream for a whole food substitute. When I made this, the soup was quite thick but soon realised that’s how it is meant to be. You can also decide to thin it out with more water and add an extra vegetable stock cube.

    What Do I Need?

    • aromatics – onion and garlic helps to add flavour. If you are alliums free, you can use a pinch of hing.
    • protein – textured vegetable protein (TVP) and extra firm tofu. You can alternatively add cooked lentils and walnuts.
    • seasoning – bay leaves, dried herbs, vegetable boullion cube and nutritional yeast
    • tomato – tomato paste and tomato passata for flavour and colour. You can additional add freshly chopped tomatoes
    • creaminess – coconut cream or soy cream
    • lasagne noodles – you can use gluten free sheets to make this dish gluten free
    • herbs – chopped basil and parsley

    This recipe can easily be made alliums free and gluten free.

    Allium free substitution: pinch of hing (asafoetida) instead of onion and garlic

    gluten free substitute: gluten free vegetable boullion cube, gluten free lasagne noodles

    Print Recipe

    Vegan One-pot Lasagne Soup

    This viral one-pot lasagne soup is hearty, creamy, packed with protein and is the coziest meal without making actual lasagne.
    Prep Time10 minutes
    Cook Time35 minutes
    Total Time45 minutes
    Course: Main Course
    Cuisine: Fusion
    Keyword: pasta, pasta recipes
    Servings: 4

    Ingredients

    • 2 tbsp olive oil
    • 1 white onion
    • 2 cloves garlic
    • 1/2 cup textured vegetable protein (TVP)
    • 2 tsp dried herbs
    • 2 cubes vegetable boullion cube
    • 2 tbsp tomato paste
    • 2 cups tomato passata
    • 2 bay leaves
    • 4-6 cups water
    • 1/2 cup coconut cream
    • 1/2 box lasagne noodles
    • 1/2 cup shredded vegan cheese
    • 2 tbsp nutritional yeast
    • 1/4 cup chopped basil
    • black pepper

    Garnish

    • shredded vegan cheese
    • parsley or basil

    Instructions

    • Soak TVP in hot water for 5-10 minutes. Drain excess water.
    • Dice onion and chop garlic very finely.
    • Add olive to a pan and add onion. Saute until it becomes translucent, then brown. Add minced garlic and saute for a few minutes.
    • Add TVP and crumble some extra firm tofu. Give it a good mix.
    • Add tomato paste, tomato passata, dried herbs and vegetable boullion cubes. Give it a good mix and add 4 cups of water.
    • Add bay leaves and simmer for 5 minutes.
    • Break lasagne sheets and add to the soup. Cover with the lid and cook for 15-20 minutes, stirring it every 3-5 minutes.
    • Finally add coconut cream, shredded vegan cheese, nutritional yeast and simmer for an additional 5 minutes. Stir in basil.
    • Serve with vegan cheese and chopped parsley.

  • Vegan Thai Fish Cakes

    Vegan Thai Fish Cakes

    If you’ve ever had fish cakes, you ought to try these flavourful thai ‘fish’ patties that are incredibly addictive – paired with spicy sriracha and lime.

    These Thai Fish Cakes are surprisingly easy to make!

    These Vegan Thai Fish Cakes (Tod Mun Pla) are surprisingly easy to make – all you need are mushrooms, sweet potatoes, nori sheets, breadcrumbs and spices.

    These fish cakes are one of my favourite appetizers in thai cuisine and I thought it was time to veganize it!

    I found that lion’s mane mushrooms worked really well in this dish because of their firmness and flaky texture. Thai Fish Cakes are much firmer and has a ‘spongey’ like texture compared to regular fish cakes or fritters.

    What You Need to Make This

    • lion’s mane mushrooms – I used a dehydrated version as I couldn’t find a fresh one. Here are the steps to rehydrate them successfully to ensure perfect texture.

    1. Rinse your mushroom heads thoroughly.
    2. Soak in warm or hot water for about 5 hours or overnight. You can speed up the process by boiling the mushrooms for 10 minutes and soaking them for about 30 minutes to 1 hour.
    3. Squeeze out the extra water from the mushrooms and drain them.
    4. Fill the bowl with fresh water and squeeze the mushrooms until the water changes colour to a dark or light brown.
    5. Squeeze out the extra water from the mushrooms and drain them.
    6. Repeat this process until the water runs clear. Squeeze the mushrooms as much as possible and dry them with a towel. They are now ready to use!

    • sweet potato – you could use regular potato as well but I use sweet potato to get an orange hue for the patties.
    • nori sheets – for that fishy flavour
    • thai red curry paste – you can use store bought but I used fresh spices for a stronger flavour.
    • breadcrumbs – helps to bind the mixtures
    • extra spices!
    Print Recipe

    Vegan Thai Fish Cakes

    If you've ever had fish cakes, you ought to try these flavourful thai 'fish' patties that are incredibly addictive – paired with spicy sriracha and lime.
    Prep Time20 minutes
    Cook Time10 minutes
    Total Time30 minutes
    Course: Appetizer, Snack
    Cuisine: Fusion, Thai
    Keyword: fish cakes
    Servings: 4

    Ingredients

    • 30 g dried lion's mane mushrooms (or 200g fresh lion's mane)
    • small sweet potato
    • 1 nori sheet
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 3 tbsp breadcrumbs
    • 1 tbsp nutritional yeast
    • 2 tbsp thai red curry paste (see recipe for homemade version below)
    • 1/4 tsp black pepper
    • 1/2 tbsp lime juice
    • salt (if needed)

    Or…try using Fresh Thai Paste

    • 3 stalks lemongrass
    • 10-15 kaffir lime leaves
    • 1 tbsp sriracha

    Sriracha Sauce

    • 2 tbsp sriracha
    • 1 tbsp soy sauce
    • 1 tsp vegan fish sauce
    • 1 tsp agave or sugar
    • toasted sesame seeds

    Garnish

    • key limes
    • coriander

    Instructions

    • See my step-by-step instructions on cleaning and soaking lion's mane mushrooms. If you're using fresh ones, wash them thoroughly.
    • If you're making the thai paste at home, blend the lemongrass, kaffir lime leaves and sriracha into a paste first.
    • Shred the lion's mane mushrooms by pulling them apart. Add all ingredients to a food processor and pulse until you get a thick texture.
    • Form balls and shape them into circular patties by pressing them down.
    • Heat some oil in a pan and wait for it to heat up. Fry the patties for a few minutes on each side.
    • Mix together the ingredients for the sriracha sauce.
    • Serve fishcakes with sauce, cut up lime and chopped coriander. Enjoy!

    Notes

    *Prep time is excluding the soaking and cleaning of lion’s mane mushrooms. 
  • Vegan Kimchi Grilled Cheese Sandwich

    Vegan Kimchi Grilled Cheese Sandwich

    Spicy kimchi combined with a twist of melty mozzarella cheese with crisp toasted bread calls for perfection – another one of my classic sandwich favourites!

    Adding layers to a sandwich always makes it extra delicious – and this melty kimchi toastie is the one. I used applewood smoked vegan mozzarella which melts exceptionally well and goes so well with sautéed kimchi and gochujang. Smearing your bread with butter and drizzling it with a generous amount of mayonnaise adds that extra buttery and creamy kick that would not be able to get enough of!

    Some of my other favourites are these vegan Tunacado Sandwich, Breakfast Bagel and Banh Mi.

    What do I Need?

    • bread – I went with regular wholegrain bread but this would work really well with sourdough!
    • vegan kimchi – many kimchi brands contain anchovies or fish sauce so opt for a vegan one.
    • gochujang – for that extra spicy kick.
    • vegan cheese – a one that melts would just be perfect.
    • garnish – vegan mayonnaise and scallions

    You will end up with some leftover kimchi juice: Add them to your Spicy Kimchi Fried Rice, Vegan Kimchi Stew (Kimchi-jjigae) with Ramen or Spicy Kimchi Udon.

    Print Recipe

    Vegan Kimchi Grilled Cheese Sandwich

    Spicy kimchi combined with a twist of melty mozzarella cheese with crisp toasted bread calls for perfection – another one of my classic sandwich favourites!
    Prep Time5 minutes
    Cook Time5 minutes
    Total Time10 minutes
    Course: Appetizer, Main Course, Snack
    Cuisine: Fusion, Korean
    Keyword: grilled cheese, kimchi
    Servings: 1

    Ingredients

    • 160 g kimchi (1 can)
    • 1 tbsp gochujang
    • 2 slices bread
    • 2 tbsp vegan butter
    • vegan mozerella (or any cheese)
    • vegan mayonnaise
    • 2 tbsp spring onions
    • toasted sesame seeds

    Instructions

    • Add some butter to a pan. Once it melts, place a slice of bread and vegan cheese. Cover the lid so that while the bread gets toasted, the cheese melts.
    • Saute your kimchi for a few minutes or a separate pan and add gochujang. Mix until combined.
    • Once the cheese has melted, transfer the bread to a plate. Toasted the other slice of bread separately with vegan butter lathered on both sides.
    • Add your stir fried kimchi without the kimchi juice, followed by vegan mayo, spring onions and sesame seeds.
    • Cover with the slice of bread, cut into half and serve!
    • You can use the remaining kimchi juice to add to kimchi fried rice, kimchi jjigae etc.!

  • Vegan Breakfast Bagel Sandwich

    Vegan Breakfast Bagel Sandwich

    This vegan avocado egg breakfast sandwich is everything you need for a hearty, protein packed fulfilling meal to start your day with a BANG!


    This savoury breakfast idea is the perfect way to keep full for a longer time and also enjoy the goodness or natural and whole food ingredients. it’s so yummy you may want to make this for the entire week!

    Packed with a vegan omelette-style egg, vegan cheese, sliced avocado and sriracha mayo, this is the most satisfying & delicious breakfast bagel you’ll ever have.

    For more breakfast sandwich recipes, check out my NEW Vegan Tunacado Sandwich.

    What Do I Need?

    This incredibly easy recipe only takes 30 minutes!

    This recipe is really simple once you crack my vegan egg omelette recipe. Gather your pantry staples like silken tofu, besan (chickpea flour), nutritional yeast and other spices for a flavour boost. Pour it onto a pan like how you would a normal egg, flip it and there you have the most identical looking vegan ‘egg’ you’ve ever seen in your life!

    Before
    After


    Get your favourite vegan melty cheese – both mozzarella or cheddar cheese work. Also, make sure your avocado is perfectly ripe and you have some sauces on hand to jazz it up.

    To make this gluten free, switch up your bagels for gluten free ones or you can use gluten free bread too.

    Print Recipe

    Breakfast Avocado Egg Bagel Sandwich

    This vegan breakfast sandwich is everything you need for a hearty, protein packed fulfilling meal to start your day with a BANG!
    Prep Time20 minutes
    Cook Time10 minutes
    Total Time30 minutes
    Course: Breakfast, Snack
    Cuisine: Fusion, Western
    Keyword: tofu, vegan egg
    Servings: 4

    Ingredients

    • 300  g soft silken tofu
    • 4 tbsp chickpea flour
    • 2 tbsp corn starch
    • 1/4 tsp  turmeric
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1/2 tsp kala namak
    • 2 tbsp nutritional yeast
    • 2 tbsp oat milk
    • olive oil

    Other Ingredients

    • 4 vegan bagels
    • 2 ripe avocados
    • sriracha mayo (mix equal parts sriracha and mayo)
    • vegan cheese

    Instructions

    • Blend the ingredients needed for the vegan egg in a high speed blender until smooth.
    • Heat some oil on a pan. Once the oil heats up, pour some batter on the pan the size of the round bagel.
    • Let it cook for a few minutes before flipping it over. Add some vegan cheese and cover the lid until the cheese melts and the other side of the egg cooks.
    • Slice your bagel into half and toast it until crispy.
    • Layer with srirach mayo, vegan egg and cheese, avocado. Slice into half vertically and enjoy!
  • Vegan Chorizo Pita Pockets

    Vegan Chorizo Pita Pockets

    This homemade vegan chorizo can be made in 15 minutes and is smokey, firm with a subtle hint of sweetness. It tastes just like the real thing!

    Vegan Chorizo stuffed in pita pockets

    Chorizo is commonly found is Europe (I’ve seen them being sold in several street shops) – it’s a fermented, cured, smoked sausage that has a deep red shade. I have briefly tried it when I visited Prague, Czech Republic but wasn’t a big fan of its appearance and texture. My friend loved it though!

    Then, I tried it again in Vienna and I was like wait…that doesn’t taste that bad. So I got creative at home and made it using firm, crumbled up tofu. The secret to getting in firm is to pan fry it until it gets charred and even more firm to amplify the smokey flavour.

    I even had a few people ask if this was store bought vegan chorizo – it’s such a foolproof recipe that actually looks and tastes good! Here are the results:

    Vegan Chorizo made with extra firm tofu

    I served it by stuffing some pita pockets with pumpkin hummus, lettuce, mushrooms and vegan chorizo. Then I topped it off with a pumpkin hummus sauce that I made by diluting it with some water.

    These are the quintessential seasonings you need:

    • smoked paprika – for smokiness
    • chili powder – for spice
    • light soy sauce – for saltiness
    • dark soy sauce – for a deeper colour
    • maple syrup – subtle hint of sweetness
    • cumin powder – gives it that oomph
    • apple cider vinegar – for acidity
    • ketchup – also for flavour
    • olive oil – for frying
    Make this gluten free but choosing gluten free soy sauce!

    You can simply make this gluten free but substitute the dark and light soy sauce for gluten free versions like tamari and coconut aminos. You may need to add more smoked paprika for a brighter colour.

    Print Recipe

    Vegan Chorizo Pita Pockets

    This homemade vegan chorizo can be made in 15 minutes and is smokey, firm with a subtle hint of sweetness. It tastes just like the real thing!
    Prep Time5 minutes
    Cook Time10 minutes
    Total Time15 minutes
    Course: Main Course, Snack
    Cuisine: Fusion, Mediterranean, Western
    Keyword: chorizo, pita pockets
    Servings: 4

    Ingredients

    • 200 g firm tofu
    • 2 tsp smoked paprika
    • 1 tsp chili powder
    • 2 tsp light soy sauce
    • 1 tsp dark soy sauce
    • 1 tsp maple syrup
    • 1/2 tsp cumin powder
    • 1 tsp apple cider vinegar
    • 2 tsp ketchup
    • olive oil

    Pita Pockets

    • pita pockets
    • lettuce
    • sauteed mushrooms
    • pumpkin hummus

    Instructions

    • Freeze some tofu, thaw it and drain it with paper towels. Then crumble it up to resemble crumbled sausage.
    • Add some olive oil to a pan. Add your crumbled tofu and all the seasonings. Pan fry until somewhat charred and crispy (but not burnt).
    • You can use this in pita pockets, wraps or even buddha bowls. You can also use it as a topping for salads and soups!
  • Vegan Roasted Red Pepper Pasta

    Vegan Roasted Red Pepper Pasta

    Make the perfect gut-friendly 10-ingredient pasta sauce that doesn’t skimp on the flavour. It’s also vegan and gluten free!

    Roasted Red Bell Pepper Fusilli

    This SUPER CREAMY red bell pepper sauce is a life changing and healthy sauce base that you can make for lunch or dinner. It also works really well for meal prep.

    The sauce is made with simple pantry friendly ingredients like smoky roasted red bell peppers, tangy sundried tomatoes, nutritional yeast for cheesiness and tahini for that extra dash of creaminess. If you are a vegan or transitioning into a vegan-friendly diet, all of these ingredients really add flavour and come in handy for many vegan dishes.

    This is friendly for the gut because it’s allium free (no onion and garlic) but depending on your tolerance, this may vary. Remember to peel off the skins from the red bell pepper because they may cause some irritation too!

    If you are not able to tolerate any of the ingredients listed above, drop a comment below! I’ll work on a more gut friendly recipe based on your feedback.

    For gluten free pasta, I love to use brown rice fusilli. But you can use any gluten free pasta for this recipe!
    Ensure your oat milk is gluten free too. You can also swap it out with unsweetened soy or cashew milk.

    Print Recipe

    Vegan Roasted Red Pepper Pasta

    Make the perfect gut-friendly 10-ingredient pasta sauce that doesn't skimp on the flavour. Gluten free option too!
    Cook Time30 minutes
    Total Time30 minutes
    Course: Main Course
    Cuisine: Fusion
    Keyword: pasta salad, roasted red pepper, vegan
    Servings: 1

    Equipment

    • 1 Baking Tray
    • 1 Blender

    Ingredients

    • 1 cup gluten free pasta (dry)
    • 1 red bell pepper
    • 1/4 cup sundried tomatoes
    • 3/4 cup oat milk (gluten free)
    • 2 tbsp nutritional yeast
    • 1 tbsp tahini
    • 1 tsp chili flakes
    • 1/2 tsp black pepper
    • salt
    • hing
    • pasta water

    Toppings

    • Vegan Parmesan

    Instructions

    • Roast red bell peppers at 200C for 20 minutes. Peel the skins off but you can keep them if you can tolerate them.
    • Meanwhile, boil pasta according to package ingredients. 
    •  Combine all the ingredients – red bell pepper, sundried tomatoes, oat milk, nutritional yeast, tahini, chili flakes, black pepper, salt, hing and blend until smooth.
    • Combine sauce with the pasta and serve with parsley or vegan parmesan!

    Notes

    1. For gluten free pasta, I love to use brown rice fusilli. But you can use any gluten free pasta for this recipe!
    2. Ensure your oat milk is gluten free. You can swap it out with unsweetened soy or cashew milk too!
    3. If you are not able to tolerate any of the ingredients listed above, drop a comment below! I’ll work on a more gut friendly recipe based on your feedback 🙂