Skip to Content
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
Search for:
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 potato

potato

vegan fish n chips
Junk FoodKid-FriendlyMains

Vegan Fish N Chips

3449 Views

The beauty of this vegan fish n chips is the light and crispy batter, and the slightly sour chips that make you want to keep eating.

Read More
45 MinutesEasy
Vegan Mee Rebus
*Comfort FoodHawker FoodMainsNoodles

Vegan Mee Rebus

11172 Views

This vegan mee rebus is a warm and comforting Malay dish of yellow noodles in a spicy gravy thickened by blended pumpkin and potato.

Read More
40 MinutesMedium
Vegan Singapore Chicken Curry
Comfort FoodSides

Vegan Singapore Not-Chicken Curry

5573 Views

In this classic and aromatic Singaporean / Malaysian vegan curry, tofu and king oyster mushroom taste better than chicken.

Read More
40 MinutesEasy
Vegan Sup Kambing (Mutton Soup)
Gluten-FreeHawker FoodSoup

Vegan Sup Kambing (Mutton Soup)

4754 Views

Loaded with spices, this soup is comforting and delicious. Best paired with a baguette and eaten with your hands and a friend.

Read More
40 MinutesEasy
Vegan Bangers And Mash Sausages
Comfort FoodGluten-FreeKid-FriendlyMains

Vegan Bangers and Mash

1581 Views

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

Read More
35 MinutesEasy
Vegan Jamaican Curry Goat
Comfort FoodSides

Vegan Jamaican Curry Goat

14754 Views

This vegan Jamaican curry goat stewed with the irreplaceable scotch bonnet pepper and turmeric is not just spicy but so flavourful as well.

Read More
50 MinutesEasy
Vegan Filipino Fiesta Menudo
Gluten-FreeKid-FriendlySides

Vegan Filipino Fiesta Menudo

7084 Views

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

Read More
50 MinutesEasy
Vegan Devil's Curry Eurasian Curry Debal
Sides

Vegan Eurasian Devil’s Curry (Curry Debal)

2414 Views

This very spicy and tangy vegan devil’s curry (curry debal) made from Christmas leftovers is a Boxing Day staple in Eurasian families.

Read More
50 MinutesEasy
Vegan Mee Goreng Fried Noodle Malaysian Indonesian
Hawker FoodMainsNoodles

Mee Goreng (Malay Fried Noodles)

3239 Views

This delicious mee goreng mamak is yellow noodles tossed in a flavourful tomato-sambal-soy sauce with cubes of tofu and potato.

Read More
30 MinutesEasy
Sabudana Vada Indian Potato Sago Patties
Gluten-FreeKid-FriendlySides

Sabudana Vada | Sago Potato Patties

4971 Views

Sabudana vada or sago potato patties are crunchy on the outside and soft on the inside. They look great and taste delicious!

Read More
60 MinutesEasy
Vegan Chicken Curry Noodle Soup
DIY SeitanHawker FoodNoodlesSoup

Vegan Chicken Curry Noodle Soup

2637 Views

This Singapore-style vegan chicken curry noodle soup made with DIY seitan and tofu is flavourful, fragrant, warm, and comforting.

Read More
110 MinutesMedium
Vegan Mala Xiang Guo MLXG 麻辣香锅 Spicy Pot
Hawker FoodMainsNoodles

Vegan Mala Xiang Guo 麻辣香锅 | Spicy Pot

12400 Views

Vegan mala xiang guo is an intense, spicy, flavour explosion. Various ingredients are cooked separately, then tossed in a mala chilli sauce.

Read More
50 MinutesEasy
Search for:

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.

Follow

  • Facebook
  • Instagram
  • Pinterest
  • TikTok

Featured Cuisines

  • Chinese / TW / HK72 Recipe(s)
  • S'pore / M'sia / Indo48 Recipe(s)
  • Thai29 Recipe(s)

Featured Categories

  • Gluten-Free127 Recipe(s)
  • Kid-Friendly94 Recipe(s)
  • Quick & Easy40 Recipe(s)

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
Follow @vforveganista on Instagram
This error message is only visible to WordPress admins
Error: Connected account for the user vforveganista does not have permission to use this feed type.

Going vegan is an act of gentle revolution that contributes to the liberation of humans, animals, and the earth, with every bite.

© Copyright 2020-2021 V for Veganista. All Rights Reserved. | Privacy Policy