These rice paper dumplings with a veggie filling topped with an addictive chili oil sauce is the comfort food that you didn’t know you needed!
These rice paper dumplings are to die for – made with a mix of chopped vegetables, tofu and umami seasonings. The viral sushi-inspired rice paper rolls are amazing, but once you try this you’re definitely going to fall in love!
Traditional Chinese dumplings that typically have stuffings like meat and vegetables. In this recipe, I substituted it with firm tofu and added in vegetables like shiitake mushrooms, cabbage and chopped spring onions.
The folding process may be daunting to some but it’s actually very simple when using rice paper as the ‘wonton wrappers’! Get rice paper sheets and slice them into 4. Layer the 3 of the cut-up rice paper sheets into a ‘star’ shape and dip in water. Place some filling on the wrapper and use the pointed edges to fold them towards the centre.
Screenshot
Ingredients You Need
rice paper sheets – rice paper sheets are gluten free by default. You can find them in asian grocery stores or Vietnamese grocers.
filling – tofu as protein and vegetables like shitake mushrooms, spring onions, cabbage
OR you can also prep the wontons ahead or use frozen wontons!
aromatics – minced ginger, minced garlic
sauce – soy sauce, rice wine vinegar, sesame oil, salt
spices – mushroom seasoning, 5-spice, white pepper
chili oil sauce – chili crisp, soy sauce, rice wine vinegar, agave and water
Gluten free substitutions: Use gluten free soy sauce or tamari or coconut aminos. Use gluten free and vegan mushroom seasoning.
Allium free substitutions: Use chopped coriander instead of spring onions. Omit minced garlic and use hing (asafoetida) instead.
This viral one-pan recipe includes vegan dumplings baked in an aromatic, rich, creamy laksa broth packed with flavour.
These one-pan baked dumplings are life changing – it requires little to no prep while also being versatile enough for you have a balanced meal. Add any veggies, mushrooms or protein you like so it’ll cook in the flavourful laksa broth. Top it with red chilies and coriander for the perfect addition of spice.
I paired these brothy dumplings with air dried ramen noodles, but you can also have them with rice noodles or rice. If you’ve craving something hot and soup-y, you can add a splash of water to have this dish like a dumpling soup.
The viral recipe uses laksa paste and coconut milk for the base – so all you have to do it mix it together with coconut milk in the oven dish, add garlic, soy sauce, lime juice – and you’re good to go!
Ingredients You Need
frozen vegan dumplings – you can use any frozen vegan dumplings for the recipe. Something with a neutral filling is preferred so it goes well with the broth!
additional ingredients – tofu puffs, bok choy, mushrooms of choice
laksa paste – ensure that it’s vegan! Laksa pastes usually contain shrimp paste.
aromatics – minced ginger, red chilies
coconut milk – full fat coconut milk is not necessary as we don’t need the base to be thick.
sauces and seasoning – soy sauce
garnish – red chilies, coriander
Gluten free substitutions: Gluten free rice paper dumplings would work for this recipe. Ensure you use gluten free soy sauce and laksa paste.
Allium free substitutions: Use allium free frozen dumplings and omit garlic.
This viral one-pan recipe includes vegan dumplings baked in an aromatic, rich, creamy laksa broth packed with flavour.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Main Course, Soup
Cuisine: Asian
Keyword: dumplings, soup
Servings: 4
Ingredients
1.5tspminced garlic
2-3tbspvegan laksa paste
1/2tbsplime juice
2tbsplight soy sauce
200mlcoconut milk
2.5cups water
10frozen dumplings
2stalksbok choy
1cuptofu puffs
2red chilies
2tbspchopped coriander
4servingsnoodles
Instructions
Preheat oven to 400°F (200°C).
Add minced garlic, laksa paste, lime juice and soy sauce to an oven dish. Stir until combined.
Pour in the coconut milk and stir until smooth. Add water and whisk well. Add a pinch of turmeric for color if required.
Add chopped bok choy and tofu puffs.
Nestle frozen dumplings into the sauce in a single layer. Spoon some of the sauce over the tops to coat slightly.
Transfer the pan to the oven and bake for 20 minutes, or until the dumplings are heated through and the sauce is bubbling and slightly thickened.
Remove from oven and top with red chilies and chopped coriander. Serve hot, straight from the pan. You can spoon some broth, dumplings and topping over cooked noodles, mix and serve! Enjoy.
Moist, dairy-free pistachio tres leches cake made with a vegan 3-milk mixture, topped with dairy free whipping cream. Perfect for any occasion!
This vegan Pistachio Tres Leches is a dairy-free twist on the beloved Latin American classic. Soft, airy sponge cake is soaked in a luscious trio of plant-based milks – I’ve used coconut condensed milk, coconut milk and oat milk, creating the perfectly moist bite!
The cake itself is infused with the rich, nutty flavour of pistachios and is topped with a cloud of whipped coconut cream. To all the dairy free and lactose intolerant peeps out there, this is THE dessert for you.
For the coconut condensed milk and coconut whipping cream, I used Nature’s Charm for that rich, creamy texture without any dairy – this is a trusted (and maybe only) brand that does a good vegan condensed milk and canned whipping cream. Not sponsored!
Not only that, this cake is infused with real ground pistachios for a nutty, slightly sweet flavour that pairs well with the creamy base. We top it with more chopped pistachios for added crunch and vibrant colour. The vegan pistachio cream or butter might be a little more challenging to access – I used this brand and it worked really well for the recipe.
Moist, dairy-free pistachio tres leches cake made with a vegan 3-milk mixture, topped with dairy free whipping cream. Perfect for any occasion!
Prep Time30 minutesmins
Cook Time40 minutesmins
Total Time1 hourhr10 minutesmins
Course: Dessert
Cuisine: Latin American
Keyword: cake, dessert, pistachio
Servings: 6or 8
Ingredients
Pistachio Tres Leche Cake
2cupsall-purpose flour
1.5tspbaking powder
1tspbaking soda
1/3cuppistachios
pinchsalt
3/4cupgranulated sugar
1/2cupvegan butter
3tbspground flaxseeds+9 tbsp water
1.5tspvanilla extract
1tsplemon juice
3-Milk Mixture
3tbsppistachio cream / butter
1/2cup coconut condensed milk
1/2cupcoconut milk
1cup oat milk or soy milk
Pistachio Whipped Cream
1candairy free whipping cream
1tbsppistachio cream / butter
1tspmatcha powder
Toppings
crushed pistachios
Instructions
Preheat your oven to 350°F (175°C). Grease your baking tray.
Make your flax egg – mix together ground flaxmeal and water and let sit for 10 minutes.
In a large bowl, sift the flour and whisk together the flour, baking powder, baking soda, salt, and ground pistachios.
In a separate bowl, mix the sugar and vegan butter (room temperature). Then add flax egg, plant-based milk, lemon juice and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes. Then, use a fork or skewer to poke holes all over the top.
In a bowl or measuring cup, whisk together the condensed coconut milk, coconut milk, plant-based milk, and pistachio cream. You can also blend it together if easier.
Slowly pour the milk mixture over the warm cake, a little at a time, allowing it to soak in.
Cover the cake and refrigerate for at least 2 hours or overnight to let the flavors develop and absorb fully.
When ready to serve, whip the chilled coconut whipping cream with pistachio cream. Sift in some matcha towards the end into the fluffy cream.
Spread the whipped cream on top of the chilled cake. Garnish with chopped pistachios. Slice and serve cold!
The perfect blend of savoury, spicy and tangy chaat with a base of smashed air fried samosas and layers of yogurt, chutneys and crunchy garnish.
Chaat is one of my FAVOURITE EVER indian snacks because of all the beautiful layers of chutneys and garnish. Combining samosas with chaat means that you get to enjoy this delicious street food with all the flavours of chole (chickpea masala), tamarind-date chutney, mint coriander chutney and refreshing salted vegan yogurt.
I had an incredible chaat when I was in Mumbai and it was all I could think about. The crispy smashed samosas was topped with a generous amount of spicy chole, dahi (cashew yogurt), chutneys and crunchy toppings. The chutneys are easy to make but might be the more time consuming part of the recipe – however, it still only took me around 20 minutes to make them!
You can also make samosas at home – my favourite samosa crust hack using instant paratha can be found here.
garnish – pomegranate pearls, sev (fried indian snack you can find at an indian grocer)
spices – chaat masala, kashmiri chili powder
Gluten free substitutions: Ensure hing (asafoetida) is gluten free. Use a gluten free samosa crust or get gluten free store bought samosas. You can also use alternative bases like potatoes.
Allium free substitutions: Omit onions, garlic from chole and substitute with a pinch of hing.
The perfect blend of savoury, spicy and tangy chaat with a base of smashed air fried samosas and layers of yogurt, chutneys and crunchy garnish.
Prep Time20 minutesmins
Cook Time10 minutesmins
Total Time30 minutesmins
Course: Appetizer
Cuisine: Indian
Keyword: chaat, samosas
Servings: 4
Ingredients
Mint-Coriander Chutney
2tbspmint leaves
1/2green chili
1/2cupcoriander
1/4tspground cumin
1tsplemon juice
1/2tspginger paste
2tbsptoasted peanuts
1tspsalt
splashwaterto blend
Tamarind-Date Chutney
4medjool dates
2tspcoconut sugar or palm sugar
3tbsptamarind paste
1/2tspground cumin
1/2tspchili powder
1.5tsplemon juice
1/2cupwarm wateradd more if chutney is too thick
Chole (Chickpea Masala)
1canchickpeas
1red onion
1.5tspginger paste
1.5tspgarlic paste
2mediumtomatoes
1/2tspcumin seeds
1/2tspfennel seeds
1/4tspfenugreek seeds
1tbspgaram masala
1/2tbspkashmiri chili powder
1tspground coriander
1tspground cumin
1/2tspturmeric
1tspsalt
3/4cup water / chickpea water add more if required
Samosa Chaat
4-5vegan samosas
3/4cup vegan yogurtpinch of salt
1/2tspchaat masala
1/2tsp chili powder
2-3tbspsev
1/4cup pomegranate pearls
Instructions
For the tamarind-date chutney, combine all ingredients in a high speed blender and blend until smooth. Add more water if the chutney is more like a paste than a sauce.
Repeat the same process for the mint-coriander chutney.
Dice red onion. To a pan, add oil and saute whole spices – cumin, fennel and fenugreek. Add onions and saute until translucent.
Add garlic and ginger paste. Saute for 1-2 minutes. Add tomato puree (blend 2 medium tomatoes).
Add dry spices and cook until oil starts to separate.
Add boiled chickpeas with some of the cooking water (or plain water). Simmer for a few minutes.
Whisk some vegan unsweetened yogurt until smooth. You can add a pinch of salt if necessary.
Airfry samosas for 2-3 minutes at 180C until crisp. Smash them on a plate.
Spoon over a generous amount of chole. Drizzle the whisked yogurt, tamarind chutney, and mint-coriander chutney.
Sprinkle chaat masala and chili powder. Top with pomegranate seeds evenly and add a generous handful of sev for crunch. Serve!
This viral one-pan recipe includes vegan dumplings baked in a rich, creamy miso-coconut broth packed with umami flavour.
These one-pan baked dumplings are life changing – it requires little to no prep while also being versatile enough for you have a balanced meal. Add any veggies, mushrooms or protein you like so it’ll cook in the umami miso coconut broth. Top it with chili oil crisp and scallions for the perfect addition of spice.
I paired these brothy dumplings with knife cut noodles, but you can also have them with ramen, rice noodles or rice. If you’ve craving something hot and soup-y, you can add a splash of water to have this dish like a dumpling soup.
The viral recipe uses red curry paste and coconut milk for the base – so all you have to do it mix it together with coconut milk in the oven dish, add vegan fish sauce or soy sauce – and you’re good to go!
Ingredients You Need
frozen vegan dumplings – you can use any frozen vegan dumplings for the recipe. Something with a neutral filling is preferred so it goes well with the broth!
additional ingredients – beancurd skin, tofu, mushrooms of choice (I used dried beancurd skin and enoki mushrooms!)
miso paste – ensure that it’s vegan! Miso pastes are usually vegan.
aromatics – lemongrass, ginger, garlic
coconut milk – full fat coconut milk is not necessary as we don’t need the base to be thick.
sauces and seasoning – soy sauce, mirin, mushroom seasoning
garnish – chili oil crisp, sesame oil, spring onion
Gluten free substitutions: Gluten free rice paper dumplings would work for this recipe. Ensure you use gluten free soy sauce and miso paste.
Allium free substitutions: Use allium free frozen dumplings and omit garlic.
This viral one-pan recipe includes vegan dumplings baked in a rich, creamy miso-coconut broth packed with umami flavour.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Main Course
Cuisine: Chinese, Fusion
Keyword: baked, dumplings, miso
Servings: 4
Ingredients
2stalkslemongrass
1tspminced ginger
1tspminced garlic
1tbspmiso paste
1.5tspmushroom seasoning
1tbspsoy sauce
1tbspmirin
10-12frozen dumplings
5-6dried beancurd skin
enoki mushrooms
200mlcoconut milk
1.5cups water
Garnish
chili oil crispgarnish
toasted sesame oilgarnish
spring onionsgarnish
4servingsnoodles or ricefor serving
Instructions
Preheat oven to 400°F (200°C).
Add chopped lemongrass, garlic and ginger to an oven dish. Stir in miso paste, mushroom seasoning, soy sauce and mirin until combined with the aromatics.
Pour in the coconut milk and stir until smooth. Add water and whisk well.
Nestle frozen dumplings into the sauce in a single layer. Spoon some of the sauce over the tops to coat slightly. I arranged alternating dumplings and beancurd skin with some enoki mushrooms.
Transfer the pan to the oven and bake for 20 minutes, or until the dumplings are heated through and the sauce is bubbling and slightly thickened.
Remove from oven and top with chili crisp, and scallions. Serve hot, straight from the pan. You can spoon some broth, dumplings and topping over cooked noodles, mix and serve! Enjoy.
The secrets to the most flavourful Banh Mi are a flavourful paté, succulent vegan meatball filling, pickled vegetables and fresh herbs – learn how to make them here!
What is Banh Mi?
Banh Mi is also known as a Vietnamese Baguette made with traditional ingredients used in Vietnamese cuisine. They are a street food, said to originate in Saigon. They are often served with French baguettes, that are on the softer side compared to traditional ones. Typically, they contain pickled carrots, white radish (daikon), chilies, coriander, mayo, sauce and a protein, like chicken, pork, beef or paté. But obviously we want to make this without any cruelty involved, so I made lemongrass tofu meatballs!
The easiest part of making this Banh Mi Sandwich is the filling – the vegetables doesn’t require much precision as you can see in my recipe below. They are also completely plant-based making this sub 100% vegan and healthy.
The best Banh Mi I have tasted so far is the Saigon Delight from The Kind Bowl, a fully vegan Vietnamese Restaurant in Singapore. The flavours in this Banh Mi are heavily inspired by this and can be made in the comfort of your home to satisfy your cravings.
What Do I Need to Make This?
There are 5 components to this dish: let’s break it down.
First, obviously you would need a soft French baguette. You can use a regular french baguette for this if you can’t find a Vietnamese baguette. I had trouble finding a vegan Vietnamese Baguette but after stumbling upon a few places, I managed to find them at a local banh mi store. It’s also not the most traditional version so I’m taking this as a sign that I should learn how to make my own bread. Haha.
Then you would need all the ingredients to make a good veganpaté – vegan of course! I made mine with:
white button mushrooms
chives
walnuts
seasonings
vegan fish sauce
soy sauce
After which comes your pickled vegetables – these are super important to make your sub taste like Banh Mi. I used carrots and white radish submerged in the vinegar solution for a day. Make sure you eat them within 4-7 days to retain the crunchiness of the vegetables.
For protein, I made a lemongrass tofu meatballs with tofu, lemongrass, spring onions, sauces and corn starch. Tofu is perfect for replicating the textures and flavours of meats like chicken and pork – it’s all in the herbs, spices and seasonings! For the tofu meatballs, we’ll be using aromatics like garlic, spring onions and lemongrass to create the perfect juicy meatball. You can also add some chopped chilies for a touch of heat. For fuss free frying, you can bake or air fry them. Pan frying is great too but it just takes longer and your attention while it cooks.
Fresh herbs are a must for Banh Mi: specifically coriander (or cilantro, they’re the same) and red chillies. If you can’t take spice, feel free to leave the chillies out.
Optionally, you can also add some vegan mayo and sriracha for a sauce boost – because why not?!
What’s more, with this recipe you can make around 4 sandwiches that you can either meal prep or make for your family. People around you can taste the goodness of this!
Ingredients You Need
air fryer meatballs
extra firm tofu – pressed and drained.
vegan fish sauce – you can substitute with soy sauce / tamari / coconut aminos
agave syrup – for sweetener, you can also use maple
aromatics – spring onions, garlic, lemongrass
mushroom pate
button mushrooms
walnuts
spring onions
vegan fish sauce
light soy sauce
agave
onion powder
garlic powder
black pepper
bread
soft french baguette – I’ve also tried using sourdough and it’s delicious!
toppings
sriracha
vegan
pickled carrots & radish
coriander, red chilies
Gluten free substitutions: Use gluten free vegan fish sauce or soy sauce.
The secrets to the most flavourful Banh Mi are a flavourful paté, succulent vegan 'meat' filling, pickled vegetables and fresh herbs – learn how to make them here!
Prep Time1 minutemin
Cook Time20 minutesmins
Total Time1 hourhr20 minutesmins
Course: Main Course
Cuisine: Vietnamese
Keyword: banh mi, sandwich
Servings: 4
Ingredients
Air Fryer Meatballs
450gextra firm tofu
1.5tbspvegan fish sauce
2tspagave syrup
1/3cup spring onions
1.5tspminced garlic
2stalkslemongrasspurple part only
pinchwhite pepper
salt
3.5tbspcorn starch
olive oilfor airfrying
Meatball Glaze
1tbspsoy sauce
1tbsprice wine vinegar
1tbspvegan fish sauce
1/2tbspagave syrup
1/2tbsplime juice
corn starch slurry(1 tbsp corn starch + 1/2 cup water)
Pickled Vegetables
1mediumcarrot
1/2radish
3/4cup rice wine vinegar
3cupswater
3tbspagave syrup
1tbspsalt
Mushroom Pate
1tbspolive oil
400gwhite button mushrooms
1/2cupspring onionschopped
1cup walnutschopped
1tbspvegan fish sauce
1tbsplight soy sauce
1tspagave
1tbsponion powder
1tbspgarlic powder
1/2tspblack pepper
salt
Banh Mi
4vietnamese baguettes
sriracha
vegan mayo
coriander
sliced red chillies
Instructions
Peel carrot and radish. Cut them into thin strips or matchsticks.
In a small saucepan, combine rice vinegar, water, agave, and salt. Heat the mixture over medium heat, stirring occasionally until the agave and salt are completely dissolved. Remove from heat and let it cool to room temperature.
Once the brine has cooled, place the julienned carrots and radishes into a clean jar or container. You can layer them, pressing them down a little to fit.
Carefully pour the cooled brine over the vegetables in the jar, making sure they’re fully submerged. You may want to gently press the vegetables down with a spoon or the back of a chopstick to make sure they're all covered.
Seal the jar and refrigerate the pickled vegetables for at least 1-2 hours before using. For the best flavor, let them sit overnight, though they’re usually great within a few hours. The longer they sit, the more flavorful they’ll become. You can keep them in the fridge for up to 1-2 weeks.
Boil your extra firm tofu for 5 minutes and pat dry. Crumble into a bowl and add the rest of the ingredients – minced garlic, chopped spring onions and finely chopped lemongrass, agave, vegan fish sauce, white pepper, salt and corn starch.
Shape them into balls. Air fry at 190C for 15-20 minutes, flipping them halfway. Different air fryers may require slightly longer cooking times.
Make your mushroom pate. To a pan, add olive oil and add mushrooms. Wait until they are cooked and release water. Let 1/2 of the water evaporate.
Add your chives, chopped walnuts, followed by your seasonings. Mix them all together in the heat until they are well combined without much water in the mixture.
Add these to your food processor and blend until it becomes a smooth paste.
Make your meatball glaze by heating the ingredients over a pan until the sauce thickens – coat the meatballs in the sauce.
Slice the baguette into half. Layer with 2 spoonfuls of pate, vegan mayo and sriracha. Top with lemongrass meatballs, pickled veggies, coriander and red chilies. Serve!
This popular Japanese sandwich: strawberry matcha sando consists of fresh strawberries, vegan whipped cream between fluffy bread slices.
Fruit sandos are a popular type of sandwich in Japan and they’re made by layering fresh fruit and lightly sweetened whipped cream between soft, fluffy white bread – usually a Japanese milk bread called shokupan. These sandwiches usually have beautiful cross-sections like this strawberry matcha sando.
How to Make The Perfect Sando
For this recipe, I use vegan whipped cream by Nature’s Charme. This coconut whipped cream is the best I’ve used in place of dairy whipped cream. Chill the sandwich before cutting to keep the cream firm and the shape intact. Do also remember to use fruits that aren’t too ripe or juicy to avoid the bread from becoming soggy.
This popular Japanese sandwich: strawberry matcha sando consists of fresh strawberries, vegan whipped cream between fluffy bread slices.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Appetizer, Main Course
Cuisine: Japanese
Keyword: sandwich
Servings: 3
Ingredients
8-12fresh strawberries
1 can chilled coconut cream
1/2-1tbspmatcha powder
2tspmaple syrup
4-6sliceswhite bread
Instructions
In a chilled bowl, transfer the can of the whipping cream. Sift in the matcha powder to prevent clumps. Add maple syrup (optional).
Whip using a hand mixer or whisk until stiff peaks form. Be careful not to overwhip.
Layout two slices of bread. Spread a thick, even layer of matcha cream on one slice. Arrange strawberries in a line or pattern diagonally.
Top up with more matcha cream and even out. Gently press the other bread slices on top.
Wrap the sandwich tightly in plastic wrap to hold the shape. Draw a line across the centre of the strawberries to slice them accurately later on. Chill in the fridge for 15-30 minutes.
Every bite of this Korean-inspired sandwich tastes like bibimbap – packed with colourful veggies, gochujang tempeh and vegan kimchi, all tucked between slices of sourdough.
Bibimbap is a super popular korean dish that you may have heard of already and personally it is one of my favourite! It’s made with rice, crunchy vegetables and seasoned with a hot chili pepper paste, like gochujang. You can also add other ingredients like bulgogi tofu or braised oyster mushrooms.
But have you ever had in the form of a sandwich? It’s packed with the exact same ingredients and flavours making it the perfect way to use up any leftovers from an actual bibimbap or literally any other basic vegetable – spinach, carrots, mushrooms. For the protein, we use gochujang glazed tempeh but you can also use extra firm tofu.
For the bread, feel free to use anything but using sourdough makes a mean sandwich – the tanginess with the mega crisp and chewiness works so well with the more soft fillings.
Ingredients You Need
bread – sourdough
pearl oyster mushrooms – you can be versatile with this but I always get fresh, locally harvested pearl oyster mushrooms from Mushroom Buddies.
protein – tempeh or tofu
condiments – you would need soy sauces, maple syrup, rice wine vinegar and toasted white sesame seeds throughout this recipe.
gochujang mayo – simply combine gochujang with vegan mayo
There is no gluten free option for this dish since gochujang contains gluten. However, you can replace gochujang with sambal chili for a spicy kick. You can also use gluten free soy sauce and bread.
Every bite of this Korean-inspired sandwich tastes like bibimbap – packed with colourful veggies, gochujang tempeh and vegan kimchi, all tucked between slices of sourdough.
Prep Time30 minutesmins
Cook Time30 minutesmins
Total Time1 hourhr
Course: Main Course
Cuisine: Fusion, Korean
Keyword: bibimbap, korean recipes, sandwich
Servings: 2
Ingredients
Sandwich
4-6slicessourdough
Braised Oyster Mushrooms
150gshredded pearl oyster mushrooms
1tbspsesame oil
1tbsplight soy sauce
1tspdark soy sauce
1tspagave
1tsptoasted sesame seeds
salt if needed
Gochujang Tempeh
150gtempeh
1tspgochujang
1tsplight soy sauce
1tspdark soy sauce
1tsprice vinegar
2tspsesame oil
1tbspwater to mix
olive oil for airfrying
Sesame Spinach
1pack baby spinach 1 bag
1/2tbspsesame oil
1tsplight soy sauce
1tsptoasted sesame seeds
Other Toppings
sauteed carrots
vegan kimchi
Gochujang Mayo
4tbspvegan mayo
1/2tbspgochujang
Instructions
Air fry tempeh for 7 minutes with a drizzle of olive oil at 180C.
Shred oyster mushrooms or slice them very thinly. Add all sauces, sesame seeds and mix them well.
Add some oil to grease your pan and add oyster mushrooms. Saute until all water has evaporated and shrooms are golden brown.
Take our mushrooms and saute julienned carrots.
Meanwhile, prepare your sauce with gochujang, sesame oil, soy sauces, vinegar, maple syrup, sesame seeds and a splash of water.
Blanch your spinach in boiling water under softened and bright green. Take out and drain excess water.
Add sesame oil, soy sauce and sesame seeds to spinach. Combine with hands or a spoon.
Mix together gochujang and mayo to make spicy mayo.
Toast sourdough with a drizzle of olive oil until crispy.
Spread some of that spicy mayo on the sourdough. Then layer with braised mushrooms, gochujang tempeh, carrots, spinach – cover with the other slice of sourdough and slice into half. Enjoy!
This fluffy foccacia sandwich is loaded with crispy eggplant, fried tofu, tomatoes, avocado with homemade vegan walnut pesto!
A foccacia sandwich is perfect for any season because it loaded with crispy vegetables, tofu and slathered with a refreshing vegan pesto. It’s a flavourful upgrade from regular bread and is perfect for hot or cold fillings!
This sandwich is inspired by my love for foccacia – I got mine from a bakery but there are many wonderful vegan foccacia recipes out there. The fillings are exceptional because there are different depths and layers to this sandwich – we have crispy eggplant, a simple panfried or air fried tofu, fresh juicy tomatoes, creamy avocado, sun dried tomatoes and a nutty, refreshing vegan pesto spread.
These sandwiches are best fresh, but can be stored in an airtight container for 2–3 days. I don’t recommend freezing them as they would change the texture entirely. You can also prep the ingredients separately and assemble them on the day of consumption.
Ingredients You Need
foccacia – I bought fresh focaccia that’s vegan at Tiong Bahru Bakery in Singapore
These crispy nori-wrapped tofu are pan fried to golden brown perfection and coat in an addictive teriyaki glaze! Vegan and gluten free.
I grew up eating crispy nori-wrapped fried chicken as a snack in my school canteen when I was 10 years old – one of my guilty pleasures was buying these bite sized snacks almost everyday during my 30-minute lunch break. I definitely missed them once I went vegan but these crispy seaweed tofu bites pretty much have the same flavours while being insanely addictive!
Seaweed’s umami-rich taste adds depth and complexity to versatile tofu, giving it a savoury and fishy flavour! In this recipe, we glazed it in an addictive teriyaki sauce and it’s perfect when paired with rice with extra vegetables like broccoli and edamame.
Ingredients You Need
extra firm tofu – extra firm tofu holds together the best for this recipe
