Sometimes you just feel like eating bread stuffed with stuff. The spicy, tangy and juicy flavours of this vegan pulled pork are so good.
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.
This vegan jambalaya is one of my favourite rainy day meals. Creole cooking is about layering flavours, and I share the steps here.
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.
The combination of wide rice noodles + yellow noodles with a sweet and savoury sauce is a Singaporean favourite called kway tiao mee.
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 black bean noodle with broccoli, bittergourd, and mushrooms is a delicious and easy introduction for bittergourd newbies.
These lazy vegan pancakes are perfect for brunch, quick to whip up, and so easy that your kids could do most of the work.
Make a proper Chinese tofu fried rice by following some easy directions, replacing egg with scrambled tofu for an authentic look.
This nasi goreng tofu or Indonesian fried rice, is strong in flavour and topped with a vegan chickpea omelette for maximum protein power.
This vegan mee rebus is a warm and comforting Malay dish of yellow noodles in a spicy gravy thickened by blended pumpkin and potato.
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?
Create an epic vegan nasi lemak plate from scratch with silky okara otak-otak, crispy ayam goreng-style tofu, and an onion omelette.
Not the average black pepper, this vegan spaghetti with Singapore black pepper crab style sauce is sweet, spicy and delicious!
Ipoh horfun is an unassuming but comforting hawker dish from Malaysia / Singapore. Our vegan version replaces chicken with tofu sticks.
These eggplant noodles are spicy and gingery, so comforting and warm. This one-pan recipe is delicious and perfect for lazy people like me!
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.
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.
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 one-pan vegan chilli ‘crab’ capellini combines the delicious sweet and spicy sauce with pasta with the texture of mushrooms.
Lao Gan Ma fried rice is a no-fuss fast and easy way to use up fridge leftovers with the help of a popular chilli condiment from China.
Vegan Hainanese Chicken Rice with aromatic rice, tasty king oyster mushroom meat, savoury drizzle sauce, and a tangy chilli on the side.
Chongqing Xiaomian Noodle is a slippery sluppery soup noodle with a fragrant red chilli soup topped with peanuts and preserved vegetables.
This fresh but creamy vegan fish bee hoon noodle soup with thick slithery noodles and lots of toppings is a rainy day comfort food.
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!
This Charlie Chan pasta has distinctively Asian flavours and the mix of the different sauces produce a perfectly savoury and fragrant dish.
This delicious mee goreng mamak is yellow noodles tossed in a flavourful tomato-sambal-soy sauce with cubes of tofu and potato.
Learn how to make delicious, chewy, salty-sweet chai tow kway / fried carrot cake from scratch. Both black and white versions!
Spicy and savoury vegan braised beef noodles in soup topped with lion’s mane mushrooms, sliced tofu, and preserved vegetables.
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.
This alliums-free vegan olive vegetable fried rice is full of a unique fragrance and flavour and only takes 15 minutes to make!
Gua cai perng is a slightly sticky, savoury, tasty rice dish with mustard greens that is full of comfort and the feeling of home.
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 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.
Mujadara is a traditional Middle Eastern dish. It is a protein-rich, comforting, and affordable dish made of lentils, rice, and onions.
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.
Vegan mala xiang guo is an intense, spicy, flavour explosion. Various ingredients are cooked separately, then tossed in a mala chilli sauce.
This Hokkien bak zhang / zong zi / glutinous rice dumpling is filled with sticky rice fried in soy sauce, mushrooms, mince, and chestnuts.
This vegan bak chor mee is topped with shiitake mushrooms, tofu ‘fish cake’, leafy greens, a dumpling and crispy and fragrant fried garlic