The beauty of this vegan fish n chips is the light and crispy batter, and the slightly sour chips that make you want to keep eating.
The combination of wide rice noodles + yellow noodles with a sweet and savoury sauce is a Singaporean favourite called kway tiao mee.
Stuffed bittergourd is often eaten as part of yong tau foo, but it is also a delicious and beautiful standalone side dish for a Chinese meal.
Crispy on the outside, soft and chewy on the inside, let’s do two types of vegan fried chicken: tofu pops and mushroom chick’un strips!
This vegan sweet and sour is light and appetising, and the freshness of the vegetables cut through the rich sauce. So good with rice!
Kaya is a delicious coconut spread that many of us grew up with in Singapore and Malaysia. This vegan kaya recipe is easy and more healthy.
Singapore cereal prawns is a very unique dish using curry leaves and crispy salty-sweet oats. This vegan version is packed with protein!
These lazy vegan pancakes are perfect for brunch, quick to whip up, and so easy that your kids could do most of the work.
No Name is a vegetable fritter popular within Thailand. This vegan version can be kid-friendly and goes well with curry.
Eggplant and teriyaki sauce are made for each other, so why not combine them into a teriyaki fried rice for a delicious one-bowl meal?
Crispy on the outside and soft on the inside with a savoury sauce, this pan-fried tofu recipe is quick, simple, and so very tasty.
Enjoy the delicate flavour of sigua in this simple steamed dish with glass noodles that brings out its naturally sweet aroma and juices.
Super easy and tasty, this vegan scallops dish is all about the wonderful flavour of garlic and the sweetness of the king oyster mushroom.
A staple dish in Chinese households, choy sum with garlic and mushroom is quick and simple to prepare and an iron-rich addition to your meal.
An easy and good-looking dish with the freshness of kaffir lime and lemongrass. Made with OmniMeat. Warning: These are addictive!
Ipoh horfun is an unassuming but comforting hawker dish from Malaysia / Singapore. Our vegan version replaces chicken with tofu sticks.
This is beautifully simplistic dish. The king oyster mushroom scallops are sweet and juicy and carry the delicious XO sauce nicely.
Okara is a common by-product or tofu and is more nutritious in comparison. These vegan okara sausages are delicious and gluten-free!
Vegan banh xeo is a crispy and springy Vietnamese pancake with the fragrance of coconut and served with fresh herbs.
The popular and delicious vegan kueh dadar is a pandan-infused springy pancake stuffed to the brim with mouthwatering sugared coconut.
Flavourful sausages, creamy mashed potatoes, mushy peas, all drowned in onion gravy. Vegan bangers and mash is my favourite pub grub!
Crunchy vegetables and a tasty stir-fry sauce make this vegan char kway tiao a very popular unhealthy indulgence from hawker stalls.
Combine a rempah, whole spices, tomatoes, and turmeric batter and you get this spicy, tangy and delicious vegan ayam masak merah.
Make a healthier version of Ribena syrup with roselle, sugar, and water. Roselle is high in vitamin C and aids digestion. Great for kids!
Flavoured with dried shiitake mushrooms and a variety of condiments, this smooth and creamy vegan congee is so simple and comforting.
Super purple and super Q, these vegan Hakka abacus seeds made with ube are not only fun to make but also great to eat.
This vegan okara luncheon meat is much more healthy and contains zero mystery meat. And you get so much taste from a small serving.
Colourful vegetables with chickpea ‘eggs’ and yummy vegan luncheon meat, Spam fried rice is a quick and easy mid-week dish.
A lazy and tasty meal that tastes like home. Tofu and mushrooms braised in a stew of flavourful spices, perfect atop a bowl of rice.
This yumcha favourite vegan steamed black bean ‘ribs’ is easy to make. Simply marinate the vegan protein in the tasty sauce and steam!
Tofu with a crispy exterior and soft inside, on a bed of spicy-sweet-nutty sauce, tahu goreng is one of those delectably simple dishes.
Made of tofu and winter melon, this vegan dong po rou / braised pork belly is just as beautiful in texture and easier on your health.
These naturally-coloured galaxy tang yuan rice balls filled with sweet ube are a beautiful twist to the traditional Chinese dessert.
Vegan Hainanese Chicken Rice with aromatic rice, tasty king oyster mushroom meat, savoury drizzle sauce, and a tangy chilli on the side.
Binignit is a Visayan stew of fruit and tubers. eaten as a snack or dessert. This thick, starchy, creamy stew is a Holy Week staple.
This simple long bean chickpea omelette is chock full of protein and looks nice enough to (possibly) con your kids into eating their beans.
This vegan fiesta menudo is made with carrots, potatoes, tofu, seitan, and sausage, cooked in a sweet and savoury tomato stew.
Gelatinous and juicy winter melon; firm and smooth tofu; savoury and chewy Omnimeat balls. The flavour of this soup is clean and subtle.
Enoki mushrooms wrapped in tofu skin and cooked in a light sauce. A lovely and fancy-looking dish that can be created in no time at all.
A pretty dish of OmniMeat and water chestnuts stuffed into braided long beans, cooked in a simple black bean and garlic sauce.
Satay is a mainstay of Singaporean hawker centre food. This authentic vegan satay is aromatic and delicious, and will keep you wanting more.
This vegan kimchi cream pasta is the perfect balance of tangy and creamy. It is a quick and easy pasta that is addictive and delicious!
Make your own vegan okara fish with okara and vital wheat gluten. This soft but firm mock meat is perfect for soups and curries!
This fresh but creamy vegan fish bee hoon noodle soup with thick slithery noodles and lots of toppings is a rainy day comfort food.
This Charlie Chan pasta has distinctively Asian flavours and the mix of the different sauces produce a perfectly savoury and fragrant dish.
Pan-fried tofu and blanched kangkong in a lemongrass sauce bring simple and clean flavours that are the highlight of this dish.
Learn how to make delicious, chewy, salty-sweet chai tow kway / fried carrot cake from scratch. Both black and white versions!
Salt and pepper tofu features crispy and flavourful batter combined with a topping of crunchy garlic and chillies. Quick, easy, and yummy!
6 bok choy, 6 shiitake mushroom “abalone”, and 6 king oyster mushroom “scallops”. 六六大顺 is an easy and very auspicious dish!
In this vegan lo mai gai, shiitake and lion’s mane mushrooms are steamed with glutinous rice for a delicious sticky and filling snack!
Arroz palabok is a silky congee tinted orange by annatto oil, topped with crunchy fried wonton skin, tvp, golden garlic, and spring onion.
Steamed shao mai filled with glutinous rice, carrots, and mushrooms. 蒸蒸日上 means you will constantly be on the up and up!
Sweet and fragrant mango puree topped with coconut cream, mango cubes, and tangy pomelo. This mango pomelo sago is a favourite!
Stuffed full of tofu and vegetable goodness and deep-fried till golden, these money bag wontons are super cute and auspicious.
This creamy and savoury lo pak go (Cantonese radish cake) is a favourite at Hong Kong tea cafes and a delicious tea time snack!
These yummy vegan ngor hiang are deep-fried beancurd skin rolls stuffed with five-spiced OmniMeat, water chestnut, and carrot.
These vegan koi goldfish dumplings look beautiful and are very auspicious for a 年年有余 Lunar New Year where you will want for nothing.
Tub tim grob is a tasty Thai dessert where crunchy water chestnut bits coated in chewy tapioca starch are served in sweetened coconut milk.
This deep-fried nian gao radish cake sandwich features creamy savoury radish cake and sticky sweet nian gao wrapped in crispy rice paper.
Infused with the fragrance of pandan leaves, this vegan pandan chicken is delicious and also looks fantastic! Perfect for parties!
Khanom tako is a layered pudding in a pandan cup. The bottom is tapioca sago and water chestnut while the top is a coconut custard.
This kuih sago is a delicately fragrant nyonya snack / dessert that uses only a few ingredients like tapioca pearls and pandan.
Vegan noodle-wrapped prawns is a two-ingredient entrée that is great for entertaining. Crunchy, tasty, and looks stunning!
This vegan prawns recipe teaches you how to make vegan prawns from scratch with some simple ingredients. Good to eat and fun to make!
This vegan bak kut teh has different mushrooms and tofu stewed in Chinese herbal soup for a layered and nourishing meal.
Sweet, savoury, and smoky, this vegan bacon fried cabbage is a super quick dish to whip up and always a winner at the family table.
This black bean beef with bittergourd with homemade seitan is a savoury and sweet umami-packed dish that will make you love bittergourd!
Sixi kaofu is a Shanghainese sweet and savoury dish made with braised gluten cubes, mushrooms, daylilies, peanuts, and bamboo shoots.
Gua cai perng is a slightly sticky, savoury, tasty rice dish with mustard greens that is full of comfort and the feeling of home.
Qing tuan are beautifully shiny, round, and green glutinous rice flour dumpings associated with Qing Ming and the coming of spring.
Sabudana vada or sago potato patties are crunchy on the outside and soft on the inside. They look great and taste delicious!
This is a very easy recipe to make your own tasty vegan luncheon meat or starch water spam from excess WTF starch water.
Learn how to make your own vegan seitan duck from scratch with flour! This braised seitan duck is super yums when served with noodles.
This sago pudding is simple to prepare and combines accessible ingredients to create a sweet and smoky tropical dessert.
Make your own seitan chick’un (or use tofu) and braise it in a unique sauce in this deliciously sweet and savoury vegan cola chicken dish.
This vegan or ah mee sua or Taiwanese oyster vermicelli with straw mushrooms and tofu rolls is thick, starchy, slurpy, and full of umami.
This vegan tikka masala pasta combines the mild and flavourful tikka masala sauce with pasta for a super slurpable main meal.
This is a simple and delicious kid-friendly vegan recipe. The soft tofu is fried until crispy then drenched in a tasty tomato sauce.
Mujadara is a traditional Middle Eastern dish. It is a protein-rich, comforting, and affordable dish made of lentils, rice, and onions.
Cezerye is a naturally vegan and gluten-free Turkish dessert made carrots, nuts, sugar, and desiccated coconut. It is nutritious and sweet!
This vegan kabsa is a combination of grilled seitan chick’un pieces served over a flavourful rice cooked with spices and a hint of citrus.
This incredibly quick and easy cucumber Sprite pickle is sweet and sour and absolutely refreshing. Perfect for parties or a fridge staple.
This simple granita recipe uses fresh mint, basil, and calamansi juice to create an easy but very refreshing icy dessert for hot summer days.
This Hokkien bak zhang / zong zi / glutinous rice dumpling is filled with sticky rice fried in soy sauce, mushrooms, mince, and chestnuts.
Make a vegan fried chicken cutlet from oyster mushrooms wrapped in rice paper! This yummy cutlet is battered, crumbed, then deep-fried.
This comforting steamed soft tofu is covered in minced TVP and mushroom and drenched with a simple sauce for an easy and yummy weekday dish.
This vegan bak chor mee is topped with shiitake mushrooms, tofu ‘fish cake’, leafy greens, a dumpling and crispy and fragrant fried garlic
This creamy vegan ice cream is made from canistel (eggfruit / chesa), passionfruit, and coconut cream. Gluten-free, nutritious, delicious!
This vegan kueh salat is a delectable cake made from a layer of sticky rice and a layer of pandan custard. The perfect tea time snack!
Pad woon sen is a easy and tasty Thai stir-fried glass noodle dish. Loaded with veggies and mushrooms, it is great for a hot day.
Vegan Hokkien fried prawn mee is the combo of two noodles, vegan seafood substitutes, and handmade seitan stir-fried in a flavourful stock.
This steamed garlic enoki is a super easy and tasty 15-minute dish that is great for kids too. My favourite zero-failure way to eat enoki!
Chewy tofu sticks 腐竹 (fu zhu) are sliced and tossed in a delicious sauce reminiscent of the street-side BBQ stands in China. So easy, so good!