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Asian Vegan Recipes

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V for Veganista

V for Veganista

Asian Vegan Recipes

  • Home
  • Cuisines
    • Chinese / TW / HK
    • SG / MY / Indo
    • Thai
    • Filipino
    • American
    • British
    • Indian
    • Vietnamese
    • Korean
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    • Caribbean
  • Course
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    • Condiment
    • Dessert
    • Noodles
    • Salad
    • Soup
  • Categories
    • Basics
    • Comfort Food
    • Few Ingredients
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Home Hawker Food

Hawker Food

Drunken Noodles (Pad Kee Mao)
Gluten-FreeHawker FoodMainsNoodles

Drunken Noodles (Pad Kee Mao)

1578 Views

The essential Thai drunken supper noodles, a nice pad kee mao should be colourful and fun so you can feel happy while your mouth burns.

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30 MinutesEasy
Fried Kway Tiao Mee (Mixed Noodles)
Hawker FoodKid-FriendlyMainsNoodles

Fried Kway Tiao Mee (Mixed Noodles)

1786 Views

The combination of wide rice noodles + yellow noodles with a sweet and savoury sauce is a Singaporean favourite called kway tiao mee.

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30 MinutesMedium
Nasi Goreng Tofu Indonesian Fried Rice
Gluten-FreeHawker FoodMains

Nasi Goreng Tofu (Indo Fried Rice)

1484 Views

This nasi goreng tofu or Indonesian fried rice, is strong in flavour and topped with a vegan chickpea omelette for maximum protein power.

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25 MinutesEasy
Vegan Mee Rebus
*Comfort FoodHawker FoodMainsNoodles

Vegan Mee Rebus

6196 Views

This vegan mee rebus is a warm and comforting Malay dish of yellow noodles in a spicy gravy thickened by blended pumpkin and potato.

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40 MinutesMedium
Vegan Nasi Lemak
Gluten-FreeHawker FoodMains

Vegan Nasi Lemak with the Works

3682 Views

Create an epic vegan nasi lemak plate from scratch with silky okara otak-otak, crispy ayam goreng-style tofu, and an onion omelette.

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40 MinutesEasy
Vegan Sambal Sotong (Chilli Squid)
Gluten-FreeHawker FoodQuick & EasySides

Vegan Sambal Sotong (Chilli Squid)

2356 Views

Springy and chewy king oyster mushrooms are perfect squid alternatives in this mouth-watering and simple vegan sambal sotong dish.

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20 MinutesEasy
Hawker Mushroom Chicken Horfun 香菇鸡丝河粉
Gluten-FreeHawker FoodKid-FriendlyMainsNoodles

Ipoh Mushroom Horfun (怡保鸡丝河粉)

3047 Views

Ipoh horfun is an unassuming but comforting hawker dish from Malaysia / Singapore. Our vegan version replaces chicken with tofu sticks.

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35 MinutesEasy
Vegan Sup Kambing (Mutton Soup)
Gluten-FreeHawker FoodSoup

Vegan Sup Kambing (Mutton Soup)

2477 Views

Loaded with spices, this soup is comforting and delicious. Best paired with a baguette and eaten with your hands and a friend.

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40 MinutesEasy
Vegan Char Kway Tiao (Singapore Fried Rice Noodles)
Hawker FoodKid-FriendlyMainsNoodles

Char Kway Tiao (Fried Rice Noodles)

1523 Views

Crunchy vegetables and a tasty stir-fry sauce make this vegan char kway tiao a very popular unhealthy indulgence from hawker stalls.

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20 MinutesEasy
Vegan Hainanese Chicken Rice (素海南鸡饭)
Gluten-FreeHawker FoodKid-FriendlyMains

Vegan Hainanese Chicken Rice (素海南鸡饭)

16353 Views

Vegan Hainanese Chicken Rice with aromatic rice, tasty king oyster mushroom meat, savoury drizzle sauce, and a tangy chilli on the side.

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50 MinutesEasy
Vegan Khao Soi Northern Curry Noodle
Comfort FoodHawker FoodNoodlesSoup

Khao Soi (Northern Curry Noodle)

1527 Views

Vegan khao soi is a comforting chick’un curry noodle soup topped with tofu, crispy fried noodles, and preserved mustard.

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25 MinutesEasy
Vegan Miang Kham Thai One Bite Wrap
Gluten-FreeHawker FoodSides

Miang Kham (Thai One Bite Wrap)

2554 Views

Miang kham is a journey of flavours wrapped in a leaf. Every single one-bite parcel has the perfect combination of tastes and sensations.

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30 MinutesEasy
Vegan Satay Authentic Singapore Recipe
Hawker FoodKid-FriendlySides

Vegan Satay – Authentic Singapore Recipe

3563 Views

Satay is a mainstay of Singaporean hawker centre food. This authentic vegan satay is aromatic and delicious, and will keep you wanting more.

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25 MinutesEasy
Vegan Fish Bee Hoon Noodle Soup 素鱼片米粉
Comfort FoodHawker FoodKid-FriendlyMainsNoodles

Vegan Fish Bee Hoon Noodle (素鱼片米粉)

2492 Views

This fresh but creamy vegan fish bee hoon noodle soup with thick slithery noodles and lots of toppings is a rainy day comfort food.

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30 MinutesEasy
Vegan Satay Bee Hoon 沙嗲米粉
Gluten-FreeHawker FoodMains

Vegan Satay Bee Hoon (沙嗲米粉)

2472 Views

Satay bee hoon is a hawker dish that uses the spicy peanut sauce served with satays. This vegan satay bee hoon is peak ugly delicious!

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15 MinutesEasy
Vegan Mee Goreng Fried Noodle Malaysian Indonesian
Hawker FoodMainsNoodles

Mee Goreng (Malay Fried Noodles)

1244 Views

This delicious mee goreng mamak is yellow noodles tossed in a flavourful tomato-sambal-soy sauce with cubes of tofu and potato.

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30 MinutesEasy
Chai Tow Kway 菜头粿 Fried Carrot Cake
Gluten-FreeHawker FoodKid-FriendlyMains

Vegan Chai Tow Kway (Fried Carrot Cake)

4741 Views

Learn how to make delicious, chewy, salty-sweet chai tow kway / fried carrot cake from scratch. Both black and white versions!

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75 MinutesMedium
Vegan Or Ah Mee Sua 素蚵仔面线 Taiwanese Oyster Vermicelli
Hawker FoodKid-FriendlyMainsNoodlesSoup

Vegan Or Ah Mee Sua | Oyster Vermicelli

4427 Views

This vegan or ah mee sua or Taiwanese oyster vermicelli with straw mushrooms and tofu rolls is thick, starchy, slurpy, and full of umami.

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30 MinutesEasy
Vegan Chicken Curry Noodle Soup
DIY SeitanHawker FoodNoodlesSoup

Vegan Chicken Curry Noodle Soup

1672 Views

This Singapore-style vegan chicken curry noodle soup made with DIY seitan and tofu is flavourful, fragrant, warm, and comforting.

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110 MinutesMedium
Vegan Kam Heong Tofu 甘香豆腐
Gluten-FreeHawker FoodSides

Vegan Kam Heong Tofu | 甘香豆腐

3026 Views

This vegan kam heong tofu is an intensely flavourful and aromatic dish, all savoury, sweet, salty, spicy, and umami at the same time.

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40 MinutesEasy
Tohu Thoke Burmese Shan Tofu Salad
*Gluten-FreeHawker FoodSalad

Tohu Thoke | Burmese Shan Tofu Salad

7313 Views

Tohu thoke / Burmese Shan tofu salad is silky and creamy with the fragrance of garlic, shallots, and coriander. It is absolutely addictive!

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40 MinutesMedium
Vegan Mala Xiang Guo MLXG 麻辣香锅 Spicy Pot
Hawker FoodMainsNoodles

Vegan Mala Xiang Guo 麻辣香锅 | Spicy Pot

4891 Views

Vegan mala xiang guo is an intense, spicy, flavour explosion. Various ingredients are cooked separately, then tossed in a mala chilli sauce.

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50 MinutesEasy
Vegan Bak Chor Mee minced meat noodles
Hawker FoodKid-FriendlyMainsNoodles

Vegan Bak Chor Mee | Minced Meat Noodles

2638 Views

This vegan bak chor mee is topped with shiitake mushrooms, tofu ‘fish cake’, leafy greens, a dumpling and crispy and fragrant fried garlic

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40 MinutesEasy
Vegan Sambal Stingray with Chinchalok from Enoki Mushrooms
Gluten-FreeHawker FoodSides

Vegan Sambal Stingray with Chinchalok

1860 Views

This vegan sambal stingray is made with mushrooms coated in home-made sambal chilli sauce. Tasty and spicy with the fragrance of banana leaf.

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25 MinutesEasy
Vegan Hokkien Fried Prawn Noodles 素福建炒虾面
DIY SeitanHawker FoodKid-FriendlyMainsNoodles

Vegan Hokkien Fried Prawn Mee | 福建炒虾面

2164 Views

Vegan Hokkien fried prawn mee is the combo of two noodles, vegan seafood substitutes, and handmade seitan stir-fried in a flavourful stock.

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55 MinutesEasy
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About Me

I am a Singaporean-Chinese who has lived in Australia and Thailand and am currently enjoying my 10th year on an island in the Philippines. This site is all about authentic Asian vegan food that my family loves to eat.

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Featured Cuisines

  • Chinese / TW / HK72 Recipe(s)
  • S'pore / M'sia / Indo48 Recipe(s)
  • Thai29 Recipe(s)

Featured Categories

  • Gluten-Free127 Recipe(s)
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Recent Recipes

  • Pak Boong Fai Daeng | Stir-Fried Water Spinach Kang Kong
    Few IngredientsGluten-FreeQuick & EasySides

    Pak Boong Fai Daeng | Stir-Fried Morning Glory

    October 4, 2021
  • Tofu with Beansprouts | Taukwa Char Taugeh
    Few IngredientsGluten-FreeKid-FriendlySides

    Tofu with Beansprouts | Taukwa with Taugeh

    September 28, 2021
  • Pad Cha Het | Thai Spicy Mushroom Stir-fry
    *Gluten-FreeSides

    Pad Cha Het | Spicy Mushroom Stir-fry

    September 19, 2021
口水鸡 | 𝑺𝒊𝒄𝒉𝒖𝒂𝒏 𝒔𝒂𝒍𝒊𝒗𝒂 𝒄𝒉𝒊𝒄𝒌’𝒖𝒏

I’m back in the Philippines! Towards of the end of my stay in Singapore I was pretty busy, so there are a bunch of dishes that I haven’t posted yet. I’ll get through them in the next two weeks!

Saliva chicken is a Sichuan dish that mixes all the best flavours of the region’s cuisine. This dish really earns it name because just imagining the taste makes me salivate. 

The protein—in this case seitan chicken or king oyster mushrooms—is shredded and cooked in a seasoned chick’un broth and left to cool.

Garlic, ginger, spring onion, Sichuan peppercorns, spicy chillies, coriander, red chilli oil, Sichuan pepper oil, sesame oil, soy sauce, sugar, fragrant vinegar, cooking wine, and a spoonful of the broth make up the drizzle sauce.

The chick’un is arranged on the plate and drenched in the sauce. Then topped with toasted sesame seeds, toasted crushed peanuts, spring onions, and coriander leaves.

Sichuan cuisine is not all about how spicy you can make food. The balance of flavours is very important. This dish should be numbing 麻, spicy 辣, umami 鲜, fragrant 香, with a touch of sweetness 😘👌
𝑺𝒕𝒊𝒓-𝑭𝒓𝒊𝒆𝒅 𝑩𝒍𝒂 𝑺𝒕𝒊𝒓-𝑭𝒓𝒊𝒆𝒅 𝑩𝒍𝒂𝒄𝒌 𝑷𝒆𝒑𝒑𝒆𝒓 𝑹𝒂𝒎𝒆𝒏

Work has been really unpredictable lately. Sometimes I have an entire day free in the middle of the week to go for a 5-hour walk while other days I get a whole bunch of assignments dumped on my lap(top).

This was from one of those days when I only had about 15 minutes to cook lunch. Luckily, I had the last packet of @kangkangnoodles fresh ramen. Fry your vegetables, tip the noodles straight out of the packet, toss everything for about two minutes, and it's done. IKR? It's wild.

I don't know if people in Singapore are like totally jaded about having great produce but I am still super excited about having baby choysum and cherry tomatoes. Cherry tomatoes + black pepper sauce = a match made in heaven. If you have curry leaves, throw a bunch of them in there for a good measure. 

Damn. Good. Noods.

#kangkangnoodles #kangkangramen
𝒀𝒖𝒎 𝑴𝒂𝒎𝒂 | 𝑻𝒉𝒂𝒊 𝑰𝒏𝒔𝒕𝒂𝒏𝒕 𝑵𝒐𝒐𝒅𝒍𝒆 𝑺𝒂𝒍𝒂𝒅

It’s the weekend and it’s hot, which means that it is time for yum Mama or Thai instant noodle salad! This is a refreshing taste bomb that you will keep shoving into your mouth even after you are full.

To be accurate, this is actually yum Waiwai because we can’t get vegan Mama here. But it’s kind of like how Singaporeans call all diapers ‘Pampers’. Mama was the OG and the name has stuck.

Dressing:
3 tbsp calamansi lime juice
1 tbsp soy sauce
0.5 tbsp vegan fish sauce
1 tbsp raw or palm sugar
3 lemongrass (white part only)
4 shallots (finely sliced)
2 bird’s eye chillies
3 coriander stems and roots
Contents of Waiwai seasoning packs

Ingredients: 
2 packets of Waiwai veg noodles
Omnipork
King oyster mushroom ‘squid’
Vegan prawns or crab stick
Cherry tomatoes
Coriander leaves

Method:

1. Juice the limes and let the sliced shallots soak in the juice to remove the raw spicy taste.
2. Pound the chillies and coriander stems and roots until mushy and add to the juice.
3. Mix all the dressing ingredients together.
4. Boil a pot of water and cook the crab stick and mushroom squid. Pan-fry the Omnipork. Set aside for later.
5. Cook the noodles to al dente then rinse on cold water so that they are sproingy.
6. Toss with dressing, cooked ingredients, cherry tomatoes, and coriander leaves.

Enjoy!!
Have you ever taken photos of something, completel Have you ever taken photos of something, completely forget to post it, then weeks later you’re like, “the heck was that?” 🤷🏻‍♀️

Meet my nashi pear soup with herbs and stuff and things. Being rather unhelpful, I took one lonely photo, so I can only tell you the ingredients that I can see.

There was dried tangerine peels, dried lily bulb petals, 川贝 (chuanbei), 半夏 (banxia), and a white stick-like thing called 北沙参 (beishashen).

Boiled with juicy and refreshing nashi pear, this chinese medicine (TCM) tonic is meant to soothe the respiratory tract and relieve dry throat and coughs.

The weather isn’t great at the moment. Take care of yourselves and eat well!
𝑷𝒂𝒅 𝑪𝒉𝒂 𝑴𝒂𝒌𝒖𝒂 | 𝑺𝒑𝒊𝒄𝒚 𝑬𝒈𝒈𝒑𝒍𝒂𝒏𝒕 𝑺𝒕𝒊𝒓-𝑭𝒓𝒚

Move over green curry, this is now my new favourite way to eat round eggplants!

Since I have two round eggplant plants in the PH, I get a couple to put in a curry every now and again and nothing more. So I was super excited to see tons in the Thai supermarket. Finally, I get to cook something with them as the star!

Finger root, young green peppercorns, kaffir limes leaves, coriander, Thai basil, and chilli? Clearly, I was meant to make pad cha.

Pad cha is an aromatic and spicy Thai stir-fry that involves throwing ingredients into a sizzling hot wok. The ingredients in the wok sing/scream “cha cha” through the entire process.

I’ve made pad cha het (mushrooms) tons of times but this is the first time I did it with round eggplants. The eggplants stayed firm on the outside but gooey in the middle and they took on the sauce very well.

OMG it was so good. I don’t have a recipe for this yet but you can follow the pad cha het one below. The only difference is you need to add a little stock as the eggplants don’t ooze as much juice as mushrooms.

Pad Cha Het | Spicy Mushroom Stir-fry: https://bit.ly/3znrrII
𝑩𝒊𝒃𝒊𝒎 𝑮𝒖𝒌𝒔𝒖 | 𝑺𝒑𝒊𝒄𝒚 𝑲𝒐𝒓𝒆𝒂𝒏 𝑴𝒊𝒙𝒆𝒅 𝑵𝒐𝒐𝒅𝒍𝒆𝒔

Remember how I was talking about the awesomeness of having fresh noodles so readily available in Singapore? Well, @kangkangnoodles is a fresh ramen that only takes 30 seconds (!!!) to cook for a perfectly chewy and springy bite. It's so convenient it's almost rude.

Singapore weather has been really weird lately. Big thundery showers but still really hot and muggy. I've been in the mood for something spicy but not warm, so I decided to make bibim guksu, which is rather like the noodle version of bibim bap. 

Bibim guksu is different from bibim bap in that it is often served cold instead of warm. The mixing sauce for bibim guksu also sometimes features apple juice or sprite for an extra zing. I used a sparkling apple juice for the best of both worlds.

This dish is so simple. All you have to do is julienne everything, blanch the stuff you don't want to eat raw, mix up the sauce, cook the noods, then mix everything together violently. This recipe is actually for three servings, but I won't lie, my husband and I ate it all.

Ingredients:
1 packet of fresh ramen

Toppings:
Shiitake mushrooms, lettuce, cucumber, carrots, choy sum, bean sprouts, kimchi, seaweed, toasted sesame seeds.

Sauce:
3 tbsp gochujang 
1 tbsp gochugaru
1 tbsp light soya sauce
2 tbsp white rice vinegar
2 tbsp sparkling apple juice
0.5 tbsp sesame oil
0.5 tbsp sugar (optional)

Method:

1. Mix the sauce in a bowl.

2. Boil a pot of water and blanch the toppings that cannot be eaten raw. After cooking, rinse in cold water to cool.

3. Cook the fresh ramen in boiling water for 30 seconds. Remove and rinse in cold water, the colder the better!

4. Separate into three bundles and arrange with all the toppings on the plate.

5. Top with toasted sesame seeds and 3 tbsp of sauce.

6. Mix vigorously and enjoy!

#kangkangnoodles #kangkangramen
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