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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 Frying

Frying

Writers and stars of Veep have responded incredulously to the news an Australian politician required stitches after knocking himself unconscious while laughing at the new season. Graham Perrett, a federal Labor MP in Queensland, was eating sushi while watching the US political satire on Sunday night when some of the rice.

vegan pulled pork
Mains

Vegan Pulled Pork with DIY BBQ sauce

2201 Views

Sometimes you just feel like eating bread stuffed with stuff. The spicy, tangy and juicy flavours of this vegan pulled pork are so good.

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30 MinutesEasy
Eggplant Sambal Terong
CondimentGluten-FreeSides

Eggplant Sambal (Sambal Terong)

3521 Views

In this eggplant sambal terong recipe, the eggplant is equal to the spice paste and onions, creating a gooey and flavourful spicy condiment.

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30 MinutesEasy
Green Sambal Hijau
CondimentGluten-Free

Green Sambal (Sambal Hijau)

3807 Views

Sambal hijau is a chilli paste made from green chillies with the fresh flavour of kaffir lime leaves and tartness of green tomatoes.

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20 MinutesEasy
Vegan Creole Jambalaya
Comfort FoodGluten-FreeMains

Vegan Creole Jambalaya

1181 Views

This vegan jambalaya is one of my favourite rainy day meals. Creole cooking is about layering flavours, and I share the steps here.

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50 MinutesEasy
Eggplant in Spicy Sweet Soy Sauce
Few IngredientsGluten-FreeQuick & EasySides

Eggplant in Spicy Sweet Soy Sauce

1547 Views

This easy recipe is a Chindonesian mash up where creamy eggplant meets the slight crunch of the spicy sweet soy sauce.

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15 MinutesEasy
Tofu-Stuffed Bittergourd
Gluten-FreeKid-FriendlySides

Tofu-Stuffed Bittergourd (素酿苦瓜)

3098 Views

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.

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25 MinutesMedium
No-Fail Easy Lazy Vegan Pancakes
BasicsFew IngredientsKid-FriendlyMainsQuick & Easy

No-Fail Easy Lazy Vegan Pancakes

1470 Views

These lazy vegan pancakes are perfect for brunch, quick to whip up, and so easy that your kids could do most of the work.

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20 MinutesEasy
Vegan Okara Otak-Otak / Otah
Gluten-FreeSides

Vegan Otak-Otak / Otah from Okara or Tofu

6480 Views

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.

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30 MinutesEasy
Vegan Thai Fish Cakes Okara Tod Mun
Gluten-FreeSides

Vegan Okara Thai Fish Cakes (Tod Mun)

3257 Views

These vegan Thai fish cakes made from okara and tofu have a great spicy seafood flavour and are a perfect starter or party dish.

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40 MinutesMedium
Vegan Nasi Lemak
Gluten-FreeHawker FoodMains

Vegan Nasi Lemak with the Works

3897 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
Gluten-Free Vegan Okara Sausages
DIY SeitanGluten-FreeKid-FriendlySides

Gluten-Free Vegan Okara Sausages

7782 Views

Okara is a common by-product or tofu and is more nutritious in comparison. These vegan okara sausages are delicious and gluten-free!

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30 MinutesMedium
Vegan Banh Xeo (Vietnamese Pancake)
Gluten-FreeKid-FriendlySides

Vegan Banh Xeo (Vietnamese Pancake)

1551 Views

Vegan banh xeo is a crispy and springy Vietnamese pancake with the fragrance of coconut and served with fresh herbs.

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30 MinutesEasy
Vegan Kueh Dadar
DessertKid-Friendly

Vegan Kueh Dadar (Coconut Pandan Crepes)

5948 Views

The popular and delicious vegan kueh dadar is a pandan-infused springy pancake stuffed to the brim with mouthwatering sugared coconut.

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25 MinutesMedium
Vegan Bangers And Mash Sausages
Comfort FoodGluten-FreeKid-FriendlyMains

Vegan Bangers and Mash

1030 Views

Flavourful sausages, creamy mashed potatoes, mushy peas, all drowned in onion gravy. Vegan bangers and mash is my favourite pub grub!

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35 MinutesEasy
Vegan Okara Spam Ma Ling Luncheon Meat
DIY SeitanGluten-FreeKid-FriendlySides

Vegan Okara Spam Luncheon Meat

4945 Views

This vegan okara luncheon meat is much more healthy and contains zero mystery meat. And you get so much taste from a small serving.

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30 MinutesEasy
Long Bean Omelette 长豆角焖饼
Few IngredientsGluten-FreeKid-FriendlyQuick & EasySides

2-Ingredient Long Bean Omelette

1427 Views

This simple long bean chickpea omelette is chock full of protein and looks nice enough to (possibly) con your kids into eating their beans.

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15 MinutesEasy
Vegan Filipino Fiesta Menudo
Gluten-FreeKid-FriendlySides

Vegan Filipino Fiesta Menudo

3826 Views

This vegan fiesta menudo is made with carrots, potatoes, tofu, seitan, and sausage, cooked in a sweet and savoury tomato stew.

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50 MinutesEasy
OmniMeat Stuffed Long Beans 素酿豆角
Gluten-FreeKid-FriendlySides

OmniMeat Stuffed Long Beans (素酿豆角)

1549 Views

A pretty dish of OmniMeat and water chestnuts stuffed into braided long beans, cooked in a simple black bean and garlic sauce.

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20 MinutesEasy
Vegan Khao Soi Northern Curry Noodle
Comfort FoodHawker FoodNoodlesSoup

Khao Soi (Northern Curry Noodle)

1635 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
Sichuan red chilli oil 红油辣子
CondimentGluten-Free

Fragrant Sichuan Red Chilli Oil (红油辣子)

1276 Views

Sichuan red chilli oil is made specifically for use with certain Sichuan dishes. It is spicy and fragrant with a bright red colour.

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30 MinutesEasy
Vegan Kimchi Cream Pasta
Kid-FriendlyNoodlesQuick & Easy

Vegan Kimchi Cream Pasta – Must Try

1934 Views

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!

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20 MinutesEasy
Vegan Charlie Chan Pasta Yellow Cab
Kid-FriendlyMainsNoodlesQuick & Easy

Vegan Charlie Chan Pasta (Yellow Cab)

6863 Views

This Charlie Chan pasta has distinctively Asian flavours and the mix of the different sauces produce a perfectly savoury and fragrant dish.

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20 MinutesEasy
Lemongrass Tofu With Kangkong Easy Fast
Gluten-FreeKid-FriendlyQuick & EasySides

Lemongrass Tofu with Kangkong – Easy Delicious

2329 Views

Pan-fried tofu and blanched kangkong in a lemongrass sauce bring simple and clean flavours that are the highlight of this dish.

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20 MinutesEasy
Lo Pak Go 萝卜糕 Cantonese Radish Cake
Few IngredientsGluten-FreeKid-FriendlySides

Lo Pak Go (萝卜糕) Cantonese Radish Cake

2133 Views

This creamy and savoury lo pak go (Cantonese radish cake) is a favourite at Hong Kong tea cafes and a delicious tea time snack!

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75 MinutesMedium
Khanom Tako Thai Pudding with Coconut Topping
DessertGluten-FreeKid-Friendly

Khanom Tako (Pandan Cups Pudding)

5629 Views

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.

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30 MinutesMedium
Vegan Tikka Masala Pasta
FusionKid-FriendlyMainsNoodles

Tikka Masala Pasta | Indian-Italian Fusion

2474 Views

This vegan tikka masala pasta combines the mild and flavourful tikka masala sauce with pasta for a super slurpable main meal.

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40 MinutesEasy
Mujadara Lentils, Rice and Caramelized Onions
Few IngredientsGluten-FreeKid-FriendlyMains

Mujadara | Middle Eastern Lentils and Rice

2393 Views

Mujadara is a traditional Middle Eastern dish. It is a protein-rich, comforting, and affordable dish made of lentils, rice, and onions.

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50 MinutesEasy
Cezerye | Turkish Carrot Confectionery Dessert
DessertFew IngredientsGluten-FreeKid-Friendly

Cezerye | Turkish Carrot Confectionery Dessert

2137 Views

Cezerye is a naturally vegan and gluten-free Turkish dessert made carrots, nuts, sugar, and desiccated coconut. It is nutritious and sweet!

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60 MinutesEasy
Vegan Kabsa Arabian Chicken & Rice
DIY SeitanKid-FriendlyMains

Vegan Kabsa | Arabian Chick’un & Rice

4127 Views

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.

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50 MinutesEasy
Bak Zhang | 素粽子 Glutinous Rice Dumplings
Gluten-FreeKid-FriendlyMains

Bak Zhang | 素粽子 Glutinous Rice Dumplings

3669 Views

This Hokkien bak zhang / zong zi / glutinous rice dumpling is filled with sticky rice fried in soy sauce, mushrooms, mince, and chestnuts.

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120 MinutesMedium
Vegan Sambal Stingray with Chinchalok from Enoki Mushrooms
Gluten-FreeHawker FoodSides

Vegan Sambal Stingray with Chinchalok

2033 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
Gochugaru Tofu | Crispy, Tangy & Super Addictive!
*Gluten-FreeSides

Gochugaru Tofu | Crispy, Tangy & Addictive!

4827 Views

Gochugaru tofu is so crispy and spicy with a tangy bite from bell peppers and tomatoes. So easy and yum, you will make this again and again!

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25 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)
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Recent Recipes

  • Pak Boong Fai Daeng | Stir-Fried Water Spinach Kang Kong
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    Pak Boong Fai Daeng | Stir-Fried Morning Glory

    October 4, 2021
  • Tofu with Beansprouts | Taukwa Char Taugeh
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    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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