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Asian Vegan Recipes

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V for Veganista

V for Veganista

Asian Vegan Recipes

  • Home
  • Cuisines
    • Chinese / TW / HK
    • SG / MY / Indo
    • Thai
    • Filipino
    • American
    • British
    • Indian
    • Vietnamese
    • Korean
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    • Caribbean
  • Course
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    • Condiment
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    • Noodles
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    • Soup
  • Categories
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Home shallots

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banana blossom salad
Gluten-FreeSaladSides

Thai-Inspired Banana Blossom Salad

16639 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
Eggplant in Spicy Sweet Soy Sauce
Few IngredientsGluten-FreeQuick & EasySides

Eggplant in Spicy Sweet Soy Sauce

3662 Views

This easy recipe is a Chindonesian mash up where creamy eggplant meets the slight crunch of the spicy sweet soy sauce.

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

Vegan Tom Yum Soup Two Ways

3867 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
A Basic Sambal For Everything
BasicsCondimentGluten-Free

A Basic Sambal For Everything

3965 Views

This basic sambal recipe is fragrant and flavourful, with a strong spicy hit. You can make it fresh or make a large batch to store.

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20 MinutesEasy
Nasi Goreng Tofu Indonesian Fried Rice
Gluten-FreeHawker FoodMains

Nasi Goreng Tofu (Indo Fried Rice)

3347 Views

This nasi goreng tofu or Indonesian fried rice, is strong in flavour and topped with a vegan chickpea omelette for maximum protein power.

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25 MinutesEasy
Banana Blossom Curry Gulai Jantung Pisang
Gluten-FreeSides

Indonesian Banana Blossom Curry

9861 Views

This spicy and creamy Indonesian banana blossom curry brings all the feels of a Javanese warung with the interesting texture of the blossom.

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30 MinutesEasy
Sambal Goreng Tahu Tempe Tofu Tempeh
Gluten-FreeSides

Sambal Goreng Tahu Tempe | Spicy Tofu Tempeh

17676 Views

Soft tofu, dense tempeh and crunchy beans in sambal with coconut cream. Sambal goreng tahu tempe is an excellent high-protein vegan dish.

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35 MinutesEasy
Sichuan Spicy Glass Noodles
Gluten-FreeNoodlesSides

Sichuan Spicy Glass Noodle (蚂蚁上树)

12211 Views

In this spicy glass noodles dish, vegan mince meets classic Sichuan flavours of ginger, garlic, spring onions and fermented bean paste.

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25 MinutesEasy
Vegan Thai Fish Cakes Okara Tod Mun
Gluten-FreeSides

Vegan Okara Thai Fish Cakes (Tod Mun)

6703 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
Vegan Nasi Lemak
Gluten-FreeHawker FoodMains

Vegan Nasi Lemak with the Works

6361 Views

Create an epic vegan nasi lemak plate from scratch with silky okara otak-otak, crispy ayam goreng-style tofu, and an onion omelette.

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40 MinutesEasy
Vegan Homemade XO Sauce
CondimentGluten-Free

Vegan XO Sauce

25665 Views

This homemade fancy pants vegan XO sauce is full of delicious umami flavour and is an unmissable condiment for a great variety of food.

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20 MinutesEasy
Vegan Sambal Sotong (Chilli Squid)
Gluten-FreeHawker FoodQuick & EasySides

Vegan Sambal Sotong (Chilli Squid)

4814 Views

Springy and chewy king oyster mushrooms are perfect squid alternatives in this mouth-watering and simple vegan sambal sotong dish.

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

Vegan Laab Moo (Thai Mince Salad)

6171 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 Sup Kambing (Mutton Soup)
Gluten-FreeHawker FoodSoup

Vegan Sup Kambing (Mutton Soup)

5672 Views

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

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40 MinutesEasy
Vegan Ayam Masak Merah Spicy Tomato Chicken
Kid-FriendlySides

Vayam Masak Merah (Tomato Chick’un)

3556 Views

Combine a rempah, whole spices, tomatoes, and turmeric batter and you get this spicy, tangy and delicious vegan ayam masak merah.

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40 MinutesMedium
Vegan Mushroom Congee 香菇素肉粥
Comfort FoodGluten-FreeKid-FriendlyMains

Basic Vegan Congee (香菇素肉粥)

5267 Views

Flavoured with dried shiitake mushrooms and a variety of condiments, this smooth and creamy vegan congee is so simple and comforting.

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160 MinutesEasy
Braised Tofu & Mushroom Rice 素卤肉饭 卤豆腐
Gluten-FreeKid-FriendlyMains

Braised Tofu & Mushroom Rice (素滷肉飯)

7066 Views

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.

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30 MinutesEasy
Tahu Goreng (Indonesian Deep Fried Tofu)
Gluten-FreeKid-FriendlyQuick & EasySides

Tahu Goreng (Indonesian Deep Fried Tofu)

40485 Views

Tofu with a crispy exterior and soft inside, on a bed of spicy-sweet-nutty sauce, tahu goreng is one of those delectably simple dishes.

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15 MinutesEasy
Lao Gan Ma Fried Rice (老干妈炒饭)
Gluten-FreeMainsQuick & Easy

Lao Gan Ma Fried Rice (老干妈炒饭)

22993 Views

Lao Gan Ma fried rice is a no-fuss fast and easy way to use up fridge leftovers with the help of a popular chilli condiment from China.

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20 MinutesEasy
Vegan Khao Soi Northern Curry Noodle
Comfort FoodHawker FoodNoodlesSoup

Khao Soi (Northern Curry Noodle)

4757 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)

7466 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
Vegan Satay Authentic Singapore Recipe
Hawker FoodKid-FriendlySides

Vegan Satay – Authentic Singapore Recipe

10596 Views

Satay is a mainstay of Singaporean hawker centre food. This authentic vegan satay is aromatic and delicious, and will keep you wanting more.

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25 MinutesEasy
Vegan Mee Goreng Fried Noodle Malaysian Indonesian
Hawker FoodMainsNoodles

Mee Goreng (Malay Fried Noodles)

3877 Views

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

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30 MinutesEasy
Lemongrass Tofu With Kangkong Easy Fast
Gluten-FreeKid-FriendlyQuick & EasySides

Lemongrass Tofu with Kangkong – Easy Delicious

4205 Views

Pan-fried tofu and blanched kangkong in a lemongrass sauce bring simple and clean flavours that are the highlight of this dish.

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20 MinutesEasy
Steamed Glutinous Rice 糯米鸡 Vegan Lo Mai Gai
Gluten-FreeKid-FriendlyMains

Mushroom Lo Mai Gai (素糯米鸡)

9345 Views

In this vegan lo mai gai, shiitake and lion’s mane mushrooms are steamed with glutinous rice for a delicious sticky and filling snack!

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60 MinutesEasy
Vegan Rendang Recipe Seitan Tofu
Comfort FoodSides

Vegan Rendang Recipe with Tofu & Seitan

4875 Views

Must-try vegan rendang recipe! An flavourful spice paste combined with aromatic whole spices, thickened with coconut milk and candlenuts.

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50 MinutesMedium
Vegan Nam Tok Het Thai Waterfall Salad
Gluten-FreeSaladSides

Vegan Nam Tok Het (Thai Waterfall Salad)

6987 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
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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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Featured Cuisines

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Recent Recipes

  • Pak Boong Fai Daeng | Stir-Fried Water Spinach Kang Kong
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    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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