Why Did I Veganize This Dish? I came up with this Spicy & Crunchy Garlic Tofu recipe because it needed to happen. Like, there was a gaping maw in the universe that could only be filled once this recipe was created. And you know what? It's the most popular post on the blog. So let's get cooking!
Learn how to make authentic Vegan Okonomiyaki at home! Fluffy, chewy & so flavourful! The perfect veggie loaded Japanese savory pancake for any meal.
This Vegan Egg Salad is the best, thanks to 2 secret tricks! Full of plant-protein, it's a great breakfast or lunch recipe.
This Vietnamese snack consists of grilled rice paper stuffed with plenty of green onions, fried shallots, vegan sausage, corn, and drizzled with sweet chili sauce and mayo!
Homemade fluffy steamed buns filled with mushrooms cooked in hoisin sauce. Enjoyed with some pickled carrots and cucumber plus some kimchi for extra texture and flavour! You can also opt to fill your gua bao with maple hoisin tofu instead of the mushrooms!
Meaning “meat in a bun” while normally made with meat but in this recipe, I used tofu with spices. I made the bun from scratch.
Yachae Jeon 야채전, which literally translates to vegetable pancakes, are Korean vegetables pancakes that can easily be customised to your liking. For my version of Yachae jeon, I used a mix of zucchini, sweet potato, carrots, onions, and scallions but you can also use vegetables such as bell pepper, cabbage, etc.I also made my own dipping sauce to pair with this vegetable jeon or vegetable pancake.
Make your own vegetarian stir-fry sauce! It's salty, sweet, packed with umami and so easy to make!
This Vegan Tteokbokki (Spicy Korean Rice Cakes) is chewy, saucy, spicy, and loaded with veggies! A plant-powered twist on the classic Korean street food.
A vegan spin on Taiwanese Popcorn Chicken using cauliflower. Crispy and golden-brown on the outside, juicy and tender on the inside.
Crispy on the outside with a light and chewy dough on the inside! Filled with satisfying savoury Japanese curry with potatoes, carrots, onions, and bell peppers—but you can get creative with your veggies (or even tofu) of choice! These are usually cooked by frying to a golden brown crisp, but can also be baked!
I’ve scoured the web and chosen 50+ of the best vegan Chinese recipes. The recipes are a mix of authentic Chinese, Chinese-American and Chinese-inspired and they all look absolutely delicious!
This Crispy Sesame Tofu is baked until crispy with sesame seeds and spices, then covered with a sweet sticky Asian sauce. It's a great addition to many stir-fries or Asian dishes.
22 vegan Lunar New Year recipes to help you ring in the new and enjoy delicious traditional food! These are…
Vegan satay noodles is quick midweek dinner of chewy noodles in peanut sauce with heaps of veggies, tofu and crushed peanuts. Easy to make, can be gluten-free and oil-free too.
Indonesian-inspired curry with tofu and green beans! Infused with aromatics like lemongrass, galangal, kaffir lime leaves, and turmeric. A creamy and delicious plant-based curry!
Pan-fried buns filled with a delicious filling of cabbage, vermicelli noodles, and other veggies. All wrapped in some homemade dough before being pan-fried until golden brown and crisp then cooked in a steam to get that nice crisp exterior but chewy inside.These are inspired by my favourite buns from the food stalls and night markets in Taipei. I’d pack a dozen in my suitcase and freeze it when I get back home, and they’d still be soo good! These can of course be frozen and reheated too for whenever you’re craving some buns!
Vegan egg drop soup, made with the VeganEgg and No-Chicken broth with hints of ginger and soy sauce. Make your own take out and enjoy a night in with this soup!
Why Did I Veganize This Dish? I came up with this Spicy & Crunchy Garlic Tofu recipe because it needed to happen. Like, there was a gaping maw in the universe that could only be filled once this recipe was created. And you know what? It's the most popular post on the blog. So let's get cooking!
Crispy Mongolian Tofu inspired by u0022Mongolian Beefu0022 commonly served at Chinese-American restaurants.
Are you longing for a super Vegan Mochi that is just as tasty as regular mochi? If YES, then this vegan mochi recipe is what you've been longing for--this is probably the top, almost chewy, and deliciously sweet mochi recipe you’ve ever come across, made from your hands. You may easily personalize the recipe for strawberry mochi and mochi ice cream or mochi balls. On top of that, the recipe is free of dairy and gluten. Making vegan mochi is easier than you thought. It may look challenging as it appears fancy but thanks to our helpful tricks and tips, you’ll become a mochi master right away. Once you familiarize yourself with the process, you’ll want to make these again and again. One element that makes this recipe stand out is the taste and texture of the mochi batter. Combining the perfect ratio of ingredients is essential for creating that sticky, chewy, and fine texture that resembles the Whole Foods and Trader Joe’s versions. You may serve this with a matcha latte if you wish. Chewy, fine, and sticky surface with a smooth and tender middle when you take a bite. Great vegan mochi every single time! What is Mochi? Japanese sweet made of short-grain glutinous japonica Rice is also known as mochi. The rice is ground into a porridge, then shaped. This traditional Japanese ceremonial dish requires a lot more work (a lot of pounding) to prepare. We use already-ground rice to make this dish and then heat it up in the microwave to avoid straining our muscles. If you're visiting Japan or "Japanese" cities (such as Los Angeles or Manhattan), traditional mochi is available. It's soft and fluffy inside. It is very low in sugar, gluten-free, and dairy-free. WHAT YOU” LL NEED Mochiko/Shiratamako. This is a different flour kind compared to typical rice flour. You may find this variety in Japanese grocery shops or get it from an online supplier on Amazon. You have to use vegetarian/vegan sugar for making this recipe. Cornstarch Red beans/Azuki beans. You have to prepare a mixture of red beans and sugar to make your sweet azuki paste. Red beans are found in most grocery and health food stores, both offline and online. You may also add extra food coloring to enhance the appearance of mochi balls with a range of colors. MAKING THE RED BEAN PASTE Preparing a vegan red bean paste is a piece of cake: all you need to gather is red beans, sugar and some water. Place the red beans and the water in a saucepan and bring to a boil for 5 minutes. Remove the water. Add more water and bring to boil for a second time. Cover with the lid and let simmer for 60 minutes or so (the beans have to be easily mashable). Remove the water and stir in the sugar. Keep stirring until you achieve the right texture. Tip: It is suggested that you prepare your azuki paste in advance. MAKING HOMEMADE VEGAN MOCHI Combine the mochiko flour, sugar, and water in a microwavable bowl. It is vital to stir everything well until it is totally dissolved. You may insert some food coloring into the mix to make these look more appealing--I personally use red coloring in these. Seal the bowl with the plastic film (loosely). Heat at full power for a couple of minutes. Remove from the microwave and combine everything well with a wet spatula. Cover again and microwave for another 30 seconds or until the dough becomes slightly transparent. Place the dough onto a parchment paper sheet dusted with cornstarch. Dust more cornstarch evenly over the dough’s surface. Split the dough into 3-4 even pieces and flatten each piece in a rounded patty-like shape. You may use your hands to stretch the dough. Take out the red bean paste and put it in the middle of the mochi envelope. Fork the 4 angles of the mochi wrapper and press the rest of the sides together. Serve. TIPS & TRICKS TO MAKE THE BEST VEGAN MOCHI You should make the Azuki red bean paste in advance and chill it in the fridge before preparing your mochi. Use Shiratamako or Mochiko rice flour for making this recipe. If you only have the typical glutinous rice flour, making mango mochi is best. Make sure you combine all these ingredients well and that everything is totally dissolved without any bits or lumps, or else your dough will be grainy. Due to the fact that the dough is quite sticky upon touch, you’ll have to use plenty of cornstarch on its surface to stop it from sticking. However, ensure that the cornstarch layer is thin and even, and avoid overdosing on the mochi with cornstarch. FAQ VEGAN MOCHI TASTE: HOW DOES IT TASTE LIKE? Like other mochi sweets, vegan mochi also has a remarkable consistency often described as chewy, sticky, and rich. It’s delicious, and you’ll soon become hooked! CAN I PREPARE VEGAN ICE CREAM WITH THIS RECIPE? Yes, as long as you substitute the azuki bean paste with the vegan ice cream filling. HOW TO KEEP VEGAN MOCHI? FOR HOW LONG? You may store your vegan mochi in an air-tight container in the fridge for up to 2 days. However, they are best eaten on the actual date you make them. If you’ve made this recipe, let me know your results and thoughts in the comments section below! Vegan Mochi Recipe Full Guide Are you longing for a super Vegan Mochi that is just as tasty as regular mochi? If YES, then this vegan mochi recipe is what you've been longing for--this is probably the top, almost chewy, and deliciously sweet mochi recipe you’ve ever come across, made from your hands. Pin Preparation Time: 10 minutes, Cooking time: 1 hour, Total Time: 1 hour & 10 minutes Servings: 4 mochi balls, Calories: 148 Ingredients For The Mochi Dough 6 tbsp Mochiko or Shiratamako rice flour 2 tbsp cane or other vegan sugar types 6 tbsp water 2 drops of food coloring e.g. red (optional) ¼ cup of cornstarch (for dusting) Azuki Red Bean Paste, -⅓ cup red beans, rinsed - ⅓ cup sugar cane -Water Directions Make the Azuki Red Bean Paste Place the rinsed red beans and water into a saucepan over medium to high heat. Bring to a boil and let boil for 5 minutes. Remove the water, taking the red beans out of the pan. Place more water and bring to boil for another time. Cover with a lid. Lower the heat and allow to simmer for 1 hour or until you can mash the beans easily with your hands. Preparing the Vegan Mochi Dough Combine the mochiko, water, sugar, and optional food coloring in a microwavable bowl. Make sure that you whisk everything thoroughly until totally dissolved. Seal the bowl with cling film or cover with a kitchen towel (loosely). Place in the microwave at the highest setting for a couple of minutes. Remove it and combine it with a wet spatula. Cover and heat again for half a minute or until the dough becomes transparent. Place the prepared mochi dough onto a parchment paper layer dusted with cornstarch. Dust a light layer of cornstarch onto the dough. Split your dough into 3 to 4 equal parts and flatten each into a round shape. You may use your hands to stretch the dough out. If it’s too hot to handle, let it cool down for a few minutes. Vegan Mochi Assembling Spoon out 1 tbsp of the red bean paste and transfer it to the middle of the mochi wrapper. Fork the 4 angles of the mochi wrapper and press the rest of the sides together. Dust the butt of the mochi with cornstarch and take a brush to brush away any excess cornstarch. Repeat this procedure for making the remaining dough and filling. Allow to set and serve at room temperature or keep in the fridge for up to 2 days. Let me know in the comments how it turned out for you. Also, check out our other fantastic mochi recipes, like mochi waffles and mochi donuts.
Pancakes filled with a mix of scrambled tofu and veggies! These Chinese-Style Savoury Stuffed Breakfast Pancakes are wrapped in homemade dough and pan-fried. These can be made beforehand and stored to be enjoyed anytime!
Vegan Lemon "Chicken" inspired by Panda Express' lemon chicken! This takeout-inspired recipe has a delicious tangy sauce with a perfect balance of acidity and sweetness. This goes perfectly with rice or even noodles for a hearty meal.
Forget takeout. You can make delicious Asian vegetarian recipes at home easily! Here are 15 favorite Asian-inspired meatless mains, from curries to spring rolls.
