Sayur lodeh is an unassuming coconut vegetable curry and one of my favourite comfort foods, bringing back the memories and tastes of home.
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.
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.
Sweet and spicy, green curry is the crowd favourite of Thai curries. An additional avocado at the end adds an unorthodox but tasty twist.
This vegan mee rebus is a warm and comforting Malay dish of yellow noodles in a spicy gravy thickened by blended pumpkin and potato.
In this classic and aromatic Singaporean / Malaysian vegan curry, tofu and king oyster mushroom taste better than chicken.
There is really no substitute for a good, hot, spicy, red curry. Except, maybe, a red curry with rambutan! Seriously, try it.
Ipoh horfun is an unassuming but comforting hawker dish from Malaysia / Singapore. Our vegan version replaces chicken with tofu sticks.
Thai jungle curry traditionally uses foraged ingredients and no coconut milk. In my local home rendition, I use green papaya and malunggay.
Loaded with spices, this soup is comforting and delicious. Best paired with a baguette and eaten with your hands and a friend.
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!
Made with green papaya, malunggay and vegan protein, this vegan ginataang papaya is not only comforting but also extremely nutritious.
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.
Flavoured with dried shiitake mushrooms and a variety of condiments, this smooth and creamy vegan congee is so simple and comforting.
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.
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.
Smooth and slippery sweet potato vermicelli in a Sichuan hot and sour chilli oil soup, topped with preserved vegetables and peanuts.
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 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.
Gising-Gising means “wake up, wake up”, because the chillies will slap you in the face! This sweet and spicy dish is absolutely addictive.
Vegan khao soi is a comforting chick’un curry noodle soup topped with tofu, crispy fried noodles, and preserved mustard.
Chongqing Xiaomian Noodle is a slippery sluppery soup noodle with a fragrant red chilli soup topped with peanuts and preserved vegetables.
Vegan budae jjigae is famous for three things: cheap, easy, and not particularly healthy. But who cares! This spicy junk food stew is great!
This very spicy and tangy vegan devil’s curry (curry debal) made from Christmas leftovers is a Boxing Day staple in Eurasian families.
This fresh but creamy vegan fish bee hoon noodle soup with thick slithery noodles and lots of toppings is a rainy day comfort food.
Spicy and savoury vegan braised beef noodles in soup topped with lion’s mane mushrooms, sliced tofu, and preserved vegetables.
Arroz palabok is a silky congee tinted orange by annatto oil, topped with crunchy fried wonton skin, tvp, golden garlic, and spring onion.
Tub tim grob is a tasty Thai dessert where crunchy water chestnut bits coated in chewy tapioca starch are served in sweetened coconut milk.
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.
Sixi kaofu is a Shanghainese sweet and savoury dish made with braised gluten cubes, mushrooms, daylilies, peanuts, and bamboo shoots.
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 Singapore-style vegan chicken curry noodle soup made with DIY seitan and tofu is flavourful, fragrant, warm, and comforting.
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 Burmese Shan tofu curry with creamy chickpea tofu cubes is a tasty and simple tomato-based dish with an adjustable spice level.
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