Sometimes you just feel like eating bread stuffed with stuff. The spicy, tangy and juicy flavours of this vegan pulled pork are so good.
This vegan jambalaya is one of my favourite rainy day meals. Creole cooking is about layering flavours, and I share the steps here.
Banana blossom has a unique texture and flavour. This Thai banana blossom salad is the perfect balance of sweet, spicy, sour and salty.
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.
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.
This Sichuan eggplant dish features a balance of salty, sour, sweet, spicy, fragrant and the freshness of ginger, garlic and spring onion.
Sweet and spicy, green curry is the crowd favourite of Thai curries. An additional avocado at the end adds an unorthodox but tasty twist.
In this spicy glass noodles dish, vegan mince meets classic Sichuan flavours of ginger, garlic, spring onions and fermented bean paste.
An easy and good-looking dish with the freshness of kaffir lime and lemongrass. Made with OmniMeat. Warning: These are addictive!
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.
Made with green papaya, malunggay and vegan protein, this vegan ginataang papaya is not only comforting but also extremely nutritious.
This vegan Jamaican curry goat stewed with the irreplaceable scotch bonnet pepper and turmeric is not just spicy but so flavourful as well.
Super purple and super Q, these vegan Hakka abacus seeds made with ube are not only fun to make but also great to eat.
This yumcha favourite vegan steamed black bean ‘ribs’ is easy to make. Simply marinate the vegan protein in the tasty sauce and steam!
Smooth and slippery sweet potato vermicelli in a Sichuan hot and sour chilli oil soup, topped with preserved vegetables and peanuts.
This vegan fiesta menudo is made with carrots, potatoes, tofu, seitan, and sausage, cooked in a sweet and savoury tomato stew.
Vegan khao soi is a comforting chick’un curry noodle soup topped with tofu, crispy fried noodles, and preserved mustard.
Sichuan chilli not-chicken is super spicy and flavourful. Part of the fun is picking out the bits of protein between the chillies!
Satay is a mainstay of Singaporean hawker centre food. This authentic vegan satay is aromatic and delicious, and will keep you wanting more.
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!
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.
Arroz palabok is a silky congee tinted orange by annatto oil, topped with crunchy fried wonton skin, tvp, golden garlic, and spring onion.
Infused with the fragrance of pandan leaves, this vegan pandan chicken is delicious and also looks fantastic! Perfect for parties!
Vegan noodle-wrapped prawns is a two-ingredient entrée that is great for entertaining. Crunchy, tasty, and looks stunning!
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.
This black bean beef with bittergourd with homemade seitan is a savoury and sweet umami-packed dish that will make you love bittergourd!
This vegan Xinjiang cumin lamb with seitan uses a delicious combination of herbs and spices to create an authentic and delicious flavour.
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.