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.
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 spicy and creamy Indonesian banana blossom curry brings all the feels of a Javanese warung with the interesting texture of the blossom.
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.
These vegan Thai fish cakes made from okara and tofu have a great spicy seafood flavour and are a perfect starter or party dish.
There is really no substitute for a good, hot, spicy, red curry. Except, maybe, a red curry with rambutan! Seriously, try it.
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.
Thai jungle curry traditionally uses foraged ingredients and no coconut milk. In my local home rendition, I use green papaya and malunggay.
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.
Tohu thoke / Burmese Shan tofu salad is silky and creamy with the fragrance of garlic, shallots, and coriander. It is absolutely addictive!