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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
    • Japanese
    • Caribbean
  • Course
    • Mains
    • Sides
    • Condiment
    • Dessert
    • Noodles
    • Salad
    • Soup
  • Categories
    • Basics
    • Comfort Food
    • Few Ingredients
    • Gluten-Free
    • Hawker Food
    • Junk Food
    • Kid-Friendly
    • Quick & Easy
  • All Recipes
Home Deep Fry

Deep Fry

vegan fish n chips
Junk FoodKid-FriendlyMains

Vegan Fish N Chips

3829 Views

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.

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45 MinutesEasy
VFC - Vegan Fried Chicken
Junk FoodKid-FriendlyMains

Vegan Fried Not-Chicken (VFC)

3517 Views

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!

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25 MinutesEasy
Vegan Sweet & Sour Cauliflower
Kid-FriendlySides

Vegan Sweet & Sour Cauliflower (咕噜花菜)

4338 Views

This vegan sweet and sour is light and appetising, and the freshness of the vegetables cut through the rich sauce. So good with rice!

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30 MinutesMedium
Singapore Cereal Not-Prawns
Kid-FriendlySides

Singapore Cereal Not-Prawns (麦片豆腐)

7899 Views

Singapore cereal prawns is a very unique dish using curry leaves and crispy salty-sweet oats. This vegan version is packed with protein!

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30 MinutesMedium
Vegan No Name Vegetable Fritters
Kid-FriendlySides

Vegan No Name Vegetable Fritters

11960 Views

No Name is a vegetable fritter popular within Thailand. This vegan version can be kid-friendly and goes well with curry.

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20 MinutesMedium
Vegan Nasi Lemak
Gluten-FreeHawker FoodMains

Vegan Nasi Lemak with the Works

6361 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 Gong Bao Cauliflower Not-Chicken
Sides

Vegan Gong Bao Chicken (宫保素丁)

5356 Views

With cauliflower instead of chicken, and an addition from Singapore, you won’t get enough of this sweet and savoury vegan gong bao dish.

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30 MinutesEasy
Vegan Singapore Black Pepper Crab Cauliflower Spaghetti
*MainsNoodles

Vegan Singapore Black Pepper Sauce Spaghetti

29797 Views

Not the average black pepper, this vegan spaghetti with Singapore black pepper crab style sauce is sweet, spicy and delicious!

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40 MinutesEasy
Lemongrass Not-Pork Skewers Moo Takrai
Few IngredientsKid-FriendlySides

Lemongrass Not-Pork Skewers

5348 Views

An easy and good-looking dish with the freshness of kaffir lime and lemongrass. Made with OmniMeat. Warning: These are addictive!

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20 MinutesEasy
Vegan Ayam Masak Merah Spicy Tomato Chicken
Kid-FriendlySides

Vayam Masak Merah (Tomato Chick’un)

3556 Views

Combine a rempah, whole spices, tomatoes, and turmeric batter and you get this spicy, tangy and delicious vegan ayam masak merah.

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40 MinutesMedium
Crispy Tofu Vegan Bicol Express
Sides

Crispy Tofu Vegan Bicol Express

10742 Views

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.

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20 MinutesEasy
Tahu Goreng (Indonesian Deep Fried Tofu)
Gluten-FreeKid-FriendlyQuick & EasySides

Tahu Goreng (Indonesian Deep Fried Tofu)

40485 Views

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.

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15 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)

6871 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
CNYKid-FriendlyQuick & EasySides

Salt and Pepper Tofu (椒盐豆腐)

3022 Views

Salt and pepper tofu features crispy and flavourful batter combined with a topping of crunchy garlic and chillies. Quick, easy, and yummy!

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20 MinutesEasy
Vegan Money Bag Wontons 福袋饺子
CNYKid-FriendlySides

Golden Money Bag Wontons (福袋馄饨)

11559 Views

Stuffed full of tofu and vegetable goodness and deep-fried till golden, these money bag wontons are super cute and auspicious.

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60 MinutesEasy
Ngor Hiang Beancurd Skin Roll 五香卷
CNYKid-FriendlySides

Ngor Hiang Beancurd Skin Roll (五香卷)

6878 Views

These yummy vegan ngor hiang are deep-fried beancurd skin rolls stuffed with five-spiced OmniMeat, water chestnut, and carrot.

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25 MinutesMedium
Deep Fried Nian Gao Radish Cake Sandwich
CNYGluten-FreeKid-FriendlySides

Deep Fried Nian Gao Radish Cake Sandwich

3185 Views

This deep-fried nian gao radish cake sandwich features creamy savoury radish cake and sticky sweet nian gao wrapped in crispy rice paper.

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20 MinutesEasy
Vegan Pandan Chicken Gai Hor Bai Toey Jay
Few IngredientsGluten-FreeKid-FriendlySides

Vegan Pandan Chicken (Gai Hor Bai Toey)

5327 Views

Infused with the fragrance of pandan leaves, this vegan pandan chicken is delicious and also looks fantastic! Perfect for parties!

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40 MinutesEasy
Tofu Katsu Rad Prik Breaded Tofu with Thai Chilli Sauce
FusionSides

Tofu Katsu Rad Prik (Thai Chilli Tofu)

4355 Views

Tofu katsu rad prik combines the awesome crunch of tofu katsu with a flavourful Thai chilli sauce for an explosive combination!

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30 MinutesEasy
Vegan Noodle-Wrapped Prawn 面线虾
Few IngredientsKid-FriendlySides

Noodle-Wrapped Prawns (面线虾)

3900 Views

Vegan noodle-wrapped prawns is a two-ingredient entrée that is great for entertaining. Crunchy, tasty, and looks stunning!

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25 MinutesEasy
Sabudana Vada Indian Potato Sago Patties
Gluten-FreeKid-FriendlySides

Sabudana Vada | Sago Potato Patties

6168 Views

Sabudana vada or sago potato patties are crunchy on the outside and soft on the inside. They look great and taste delicious!

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60 MinutesEasy
Mushroom Manchurian Indian-Chinese
Sides

Mushroom Manchurian | Indian-Chinese

3516 Views

Deep-fried mushrooms are coated in a sweet, salty, spicy sauce and tossed with onions and bell peppers in this vegan mushroom Manchurian.

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40 MinutesEasy
Soft Tofu in Tomato Sauce 茄汁日本豆腐
Few IngredientsGluten-FreeKid-FriendlySides

Soft Tofu in Tomato Sauce | 茄汁日本豆腐

15891 Views

This is a simple and delicious kid-friendly vegan recipe. The soft tofu is fried until crispy then drenched in a tasty tomato sauce.

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30 MinutesMedium
Vegan Fried Chicken Cutlet From Mushrooms
Few IngredientsJunk FoodKid-Friendly

Vegan Fried Chicken Cutlet From Mushrooms

4373 Views

Make a vegan fried chicken cutlet from oyster mushrooms wrapped in rice paper! This yummy cutlet is battered, crumbed, then deep-fried.

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40 MinutesMedium
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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

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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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