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V for Veganista

V for Veganista

Asian Vegan Recipes

  • Home
  • Cuisines
    • Chinese / TW / HK
    • SG / MY / Indo
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    • Filipino
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    • British
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    • Vietnamese
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    • Caribbean
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Home Thai

Thai

Basil String Beans Pad Krapao
Gluten-FreeQuick & EasySides

Basil (Pad Krapao) with String Beans

2634 Views

Pad krapao is one of my favourite Thai street food dishes. This fun green version with string beans is quick and easy to make.

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20 MinutesEasy
banana blossom salad
Gluten-FreeSaladSides

Thai-Inspired Banana Blossom Salad

4437 Views

Banana blossom has a unique texture and flavour. This Thai banana blossom salad is the perfect balance of sweet, spicy, sour and salty.

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30 MinutesEasy
Drunken Noodles (Pad Kee Mao)
Gluten-FreeHawker FoodMainsNoodles

Drunken Noodles (Pad Kee Mao)

1579 Views

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.

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30 MinutesEasy
Vegan Tom Yum Soup Two Ways
Gluten-FreeQuick & EasySidesSoup

Vegan Tom Yum Soup Two Ways

1669 Views

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.

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20 MinutesEasy
Thai Cashew Tofu Pad Med Mamuang
Gluten-FreeSides

Thai Cashew Tofu (Pad Med Mamuang)

8919 Views

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.

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20 MinutesEasy
Holy Basil Stir-Fry Tofu Pad Krapao
Gluten-FreeQuick & EasySides

Holy Basil Stir-Fry Tofu (Pad Krapao)

1518 Views

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.

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15 MinutesEasy
Vegan Thai Green Papaya Salad Som Tam
Gluten-FreeQuick & EasySaladSides

Thai Green Papaya Salad (Som Tam)

1793 Views

The most famous of Thai salads, the green papaya salad or som tam is a bright and flavourful dish from Isan region of Thailand.

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10 MinutesEasy
Green Curry (Kang Kaew Wan) with Avocado
Gluten-FreeSides

Avocado Green Curry (Kang Kaew Wan)

1452 Views

Sweet and spicy, green curry is the crowd favourite of Thai curries. An additional avocado at the end adds an unorthodox but tasty twist.

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20 MinutesEasy
Vegan No Name Vegetable Fritters
Kid-FriendlySides

Vegan No Name Vegetable Fritters

3927 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 Thai Fish Cakes Okara Tod Mun
Gluten-FreeSides

Vegan Okara Thai Fish Cakes (Tod Mun)

2954 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
Thai Red Curry (Kang Phet) with Rambutan
Gluten-FreeSides

Red Curry (Kang Phet) with Rambutan

2661 Views

There is really no substitute for a good, hot, spicy, red curry. Except, maybe, a red curry with rambutan! Seriously, try it.

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

Lemongrass Not-Pork Skewers

1956 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
Steamed Tofu Fish Custard (Hor Mok)
Gluten-FreeSides

Steamed Tofu Fish Custard (Hor Mok)

2528 Views

Tofu is a perfect substitute for fish in this yummy Thai vegan hor mok that is packed with different layers of subtle flavours.

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30 MinutesEasy
Vegan Jungle Curry (Kaeng Pa)
Gluten-FreeSides

Vegan Jungle Curry (Kang Pa)

4237 Views

Thai jungle curry traditionally uses foraged ingredients and no coconut milk. In my local home rendition, I use green papaya and malunggay.

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30 MinutesEasy
Vegan Laab Moo Thai Pork Salad with OmniMeat
Gluten-FreeSaladSides

Vegan Laab Moo (Thai Mince Salad)

2782 Views

Vegan laab moo is a spicy and savoury salad with the crunch of toasted sticky rice powder and the freshness of shallots and mint.

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20 MinutesEasy
Vegan Khao Soi Northern Curry Noodle
Comfort FoodHawker FoodNoodlesSoup

Khao Soi (Northern Curry Noodle)

1527 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
Vegan Miang Kham Thai One Bite Wrap
Gluten-FreeHawker FoodSides

Miang Kham (Thai One Bite Wrap)

2554 Views

Miang kham is a journey of flavours wrapped in a leaf. Every single one-bite parcel has the perfect combination of tastes and sensations.

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30 MinutesEasy
Tub Tim Grob Thai Red Rubies Dessert
DessertFew IngredientsGluten-FreeKid-Friendly

Tub Tim Grob (Thai Red Rubies Dessert)

3040 Views

Tub tim grob is a tasty Thai dessert where crunchy water chestnut bits coated in chewy tapioca starch are served in sweetened coconut milk.

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

Vegan Pandan Chicken (Gai Hor Bai Toey)

2027 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
Khanom Tako Thai Pudding with Coconut Topping
DessertGluten-FreeKid-Friendly

Khanom Tako (Pandan Cups Pudding)

4634 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
Tofu Katsu Rad Prik Breaded Tofu with Thai Chilli Sauce
FusionSides

Tofu Katsu Rad Prik (Thai Chilli Tofu)

2033 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 Yum Som-o Thai Pomelo Salad
Gluten-FreeQuick & EasySaladSides

Vegan Yum Som-o (Thai Pomelo Salad)

2376 Views

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.

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15 MinutesEasy
Vegan Nam Tok Het Thai Waterfall Salad
Gluten-FreeSaladSides

Vegan Nam Tok Het (Thai Waterfall Salad)

2394 Views

This vegan nam tok het (Thai waterfall salad) is made with juicy oyster mushrooms paired with ground toasted sticky rice and fresh mint.

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20 MinutesEasy
Yum Woon Sen | Thai Vermicelli Salad
Gluten-FreeNoodlesQuick & EasySaladSides

Yum Woon Sen | Thai Vermicelli Salad

2467 Views

Yum woon sen or Thai vermicelli salad is a refreshing salad made with glass noodles, fresh lime juice, roast peanuts, and coriander.

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15 MinutesEasy
Tofu Pad Pong Karee Thai Curry Sauce
Gluten-FreeSides

Tofu Pad Pong Karee | Thai Curry Sauce

2761 Views

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.

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30 MinutesEasy
Tofu Kratiem Prik Thai Garlic Pepper Sauce
Few IngredientsGluten-FreeSides

Tofu Kratiem Prik Thai | Thai Garlic Pepper

6575 Views

Tofu is stir-fried in a lip-smacking kratiem prik Thai sauce that combines the flavours of garlic, black pepper, and coriander roots.

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30 MinutesEasy
Vegan Pad Woon Sen Thai Stir-fried Glass Noodles
Gluten-FreeKid-FriendlyMainsNoodles

Pad Woon Sen | Thai Stir Fried Glass Noodles

1555 Views

Pad woon sen is a easy and tasty Thai stir-fried glass noodle dish. Loaded with veggies and mushrooms, it is great for a hot day.

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30 MinutesEasy
Pad Cha Het | Thai Spicy Mushroom Stir-fry
*Gluten-FreeSides

Pad Cha Het | Spicy Mushroom Stir-fry

4353 Views

Pad cha het is a Thai style stir-fry where mushrooms are cooked over high heat with aromatic spices. Are you ready for the flavour explosion?

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20 MinutesEasy
Pak Boong Fai Daeng | Stir-Fried Water Spinach Kang Kong
Few IngredientsGluten-FreeQuick & EasySides

Pak Boong Fai Daeng | Stir-Fried Morning Glory

1989 Views

Pak boong fai daeng is a Thai stir-fried morning glory or kangkong dish that is cheap, tasty, and very easy to make. Perfect for busy days!

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15 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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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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