In this eggplant sambal terong recipe, the eggplant is equal to the spice paste and onions, creating a gooey and flavourful spicy condiment.
Pad krapao is one of my favourite Thai street food dishes. This fun green version with string beans is quick and easy to make.
Stir fried bean sprouts is a very simple homely dish that every Chinese grandparent would have made at some stage as part of a meal.
Banana blossom has a unique texture and flavour. This Thai banana blossom salad is the perfect balance of sweet, spicy, sour and salty.
Sayur lodeh is an unassuming coconut vegetable curry and one of my favourite comfort foods, bringing back the memories and tastes of home.
This easy recipe is a Chindonesian mash up where creamy eggplant meets the slight crunch of the spicy sweet soy sauce.
Recipes for two versions of vegan tom yum soup—the bold and creamy tom yum nam khon, and the clean and clear tom yum nam sai.
Tomatoes, onion, garlic, ginger and a variety of spices make up the masala base for a simple and tasty Indian okra dish.
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.
In this easy two-ingredient recipe, the sweet onion offsets the bitterness of the fried bittergourd and the amchur adds a tangy lift.
Thai cashew tofu or tofu pad med mamuang is a savoury, spicy dish where soft protein is contrasted with a crunchy bite in a tangy sauce.
This super easy and customizable 10-minute hot and sour soup is a great appetizer that warms you to the core after a cold rainy day.
This Sichuan eggplant dish features a balance of salty, sour, sweet, spicy, fragrant and the freshness of ginger, garlic and spring onion.
This vegan sweet and sour is light and appetising, and the freshness of the vegetables cut through the rich sauce. So good with rice!
Mapo tofu is saucy and full of flavour, and surprisingly quick to make. This is the authentic Sichuan way of preparing this dish.
Singapore cereal prawns is a very unique dish using curry leaves and crispy salty-sweet oats. This vegan version is packed with protein!
This spicy and savoury vegan Thai holy basil stir-fry or pad krapao with tofu can be whipped up in 15 minutes for a quick and delicious meal.
The most famous of Thai salads, the green papaya salad or som tam is a bright and flavourful dish from Isan region of Thailand.
Sweet and spicy, green curry is the crowd favourite of Thai curries. An additional avocado at the end adds an unorthodox but tasty twist.
No Name is a vegetable fritter popular within Thailand. This vegan version can be kid-friendly and goes well with curry.
This vegan version of Taiwanese Three Cup Chicken is tasty and warming, with the fragrance of ginger, rice wine, and sesame oil.
This spicy and creamy Indonesian banana blossom curry brings all the feels of a Javanese warung with the interesting texture of the blossom.
This authentic Sichuan sauteed green beans captures the creamy flavour of fresh beans while adding highlights of chilli and Sichuan pepper.
Soft tofu, dense tempeh and crunchy beans in sambal with coconut cream. Sambal goreng tahu tempe is an excellent high-protein vegan dish.
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.
This recipe creates a vegan and gluten-free otak-otak (otah) using okara or tofu and rice flour. The end product is spicy, firm, and silky.
In this spicy glass noodles dish, vegan mince meets classic Sichuan flavours of ginger, garlic, spring onions and fermented bean paste.
These vegan Thai fish cakes made from okara and tofu have a great spicy seafood flavour and are a perfect starter or party dish.
This vegan Singapore chilli crab has all the great flavour of the authentic version. Make it with tofu, mushrooms, or seitan.
With cauliflower instead of chicken, and an addition from Singapore, you won’t get enough of this sweet and savoury vegan gong bao dish.
In this classic and aromatic Singaporean / Malaysian vegan curry, tofu and king oyster mushroom taste better than chicken.
Enjoy the delicate flavour of sigua in this simple steamed dish with glass noodles that brings out its naturally sweet aroma and juices.
There is really no substitute for a good, hot, spicy, red curry. Except, maybe, a red curry with rambutan! Seriously, try it.
Springy and chewy king oyster mushrooms are perfect squid alternatives in this mouth-watering and simple vegan sambal sotong dish.
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!
Tofu is a perfect substitute for fish in this yummy Thai vegan hor mok that is packed with different layers of subtle flavours.
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.
Thai jungle curry traditionally uses foraged ingredients and no coconut milk. In my local home rendition, I use green papaya and malunggay.
Vegan laab moo is a spicy and savoury salad with the crunch of toasted sticky rice powder and the freshness of shallots and mint.
Made with green papaya, malunggay and vegan protein, this vegan ginataang papaya is not only comforting but also extremely nutritious.
Eggplant, oyster mushrooms, and onion splashed with street-side BBQ spices create a quick and easy side dish that is super flavourful.
Combine a rempah, whole spices, tomatoes, and turmeric batter and you get this spicy, tangy and delicious vegan ayam masak merah.
This crispy tofu vegan Bicol Express is a stew of coconut milk and lots of chilli. It is delicious, quick to cook and easier on your health.
This vegan Jamaican curry goat stewed with the irreplaceable scotch bonnet pepper and turmeric is not just spicy but so flavourful as well.
Crunchy vegetables in a spicy sour peanut marinade, Nyonya achar is an addictive appetizer or side dish to spruce up any meal.
This vegan okara luncheon meat is much more healthy and contains zero mystery meat. And you get so much taste from a small serving.
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.
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.
Long beans and mince is a very quick and easy side dish. It is intensely flavourful and perfect for mixing together with plain rice.
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.
Gising-Gising means “wake up, wake up”, because the chillies will slap you in the face! This sweet and spicy dish is absolutely addictive.
Miang kham is a journey of flavours wrapped in a leaf. Every single one-bite parcel has the perfect combination of tastes and sensations.
Sichuan chilli not-chicken is super spicy and flavourful. Part of the fun is picking out the bits of protein between the chillies!
Satay is a mainstay of Singaporean hawker centre food. This authentic vegan satay is aromatic and delicious, and will keep you wanting more.
This very spicy and tangy vegan devil’s curry (curry debal) made from Christmas leftovers is a Boxing Day staple in Eurasian families.
Make your own vegan okara fish with okara and vital wheat gluten. This soft but firm mock meat is perfect for soups and curries!
Pan-fried tofu and blanched kangkong in a lemongrass sauce bring simple and clean flavours that are the highlight of this dish.
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!
Steamed shao mai filled with glutinous rice, carrots, and mushrooms. 蒸蒸日上 means you will constantly be on the up and up!
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.
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!
Tofu katsu rad prik combines the awesome crunch of tofu katsu with a flavourful Thai chilli sauce for an explosive combination!
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 yum som-o is a Thai pomelo and prawn salad which hits all the notes of sweet, salty, spicy, sour, fragrant, and nutty.
Must-try vegan rendang recipe! An flavourful spice paste combined with aromatic whole spices, thickened with coconut milk and candlenuts.
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.
Sabudana vada or sago potato patties are crunchy on the outside and soft on the inside. They look great and taste delicious!
Deep-fried mushrooms are coated in a sweet, salty, spicy sauce and tossed with onions and bell peppers in this vegan mushroom Manchurian.
This is a very easy recipe to make your own tasty vegan luncheon meat or starch water spam from excess WTF starch water.
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 kam heong tofu is an intensely flavourful and aromatic dish, all savoury, sweet, salty, spicy, and umami at the same time.
This protein-packed vegan chickpea curry with green mango is thick and heavy on flavour while being tangy and light on the digestive system.
This is a simple and delicious kid-friendly vegan recipe. The soft tofu is fried until crispy then drenched in a tasty tomato sauce.
This Burmese Shan tofu curry with creamy chickpea tofu cubes is a tasty and simple tomato-based dish with an adjustable spice level.
This vegan Xinjiang cumin lamb with seitan uses a delicious combination of herbs and spices to create an authentic and delicious flavour.
This vegan nam tok het (Thai waterfall salad) is made with juicy oyster mushrooms paired with ground toasted sticky rice and fresh mint.
This Dongbei coriander salad is spicy, pungent, and fragrant. It is a very appetizing side dish that takes only ten minutes to prepare.
This incredibly quick and easy cucumber Sprite pickle is sweet and sour and absolutely refreshing. Perfect for parties or a fridge staple.
Yum woon sen or Thai vermicelli salad is a refreshing salad made with glass noodles, fresh lime juice, roast peanuts, and coriander.
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 saucy vegan pad pong karee is tofu fried in a curry and nam prik pao (roasted chilli) sauce, thickened with tofu and non-dairy milk.
This fragrant and spicy lotus root recipe is so easy you can make it in 15 minutes. Super tasty and perfect for weeknights and lunches.