These delicious vegan Asian recipes are the perfect inspiration to enjoy exotic flavors from the comfort of your kitchen. From curry to Korean bibimbap, dumplings, and ramen, there is an enticing dish for everyone!
50 Vegan Asian Recipes With Incredible Flavor! Are you looking to satisfy your craving for delicious, unique, and flavorful Asian food while still staying veg
This is an easy plant-based dinner that's packed with veggies and nourishes your noodle craving.
They are crispy on the outside, tender and savory on the inside. Coat them in a sweet and sour sticky sauce, and you have the perfect Japanese-style meatballs These Japanese-style meatballs are a popular comfort food in Japanese cuisine.
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.
Crispy Bottom Veggie Buns – Get the full recipe here.
Crispy cauliflower coated in a slightly tangy, spicy, and sweet mango glaze. This is so delicious and satisfying!
Vegan Takoyaki Recipe - Have you ever considered you can enjoy in Vegan version of this Japanese Takoyaki recipe? I've always liked vegan takoyaki, and now I'm sharing how I've made this popular Japanese streetfood vegan! Vegan Takoyaki Recipe A traditional snack from Japan, takoyaki is a ball-shaped dumpling with a piece of octopus inside. The food is usually served with a takoyaki sauce, similar to a Worcestershire sauce, and mayonnaise, although some serve the dish with a different variety of sauces. In this article, I'll share a recipe for a vegan version of traditional Japanese food. Also, be sure to check the whole article for the best results in preparing Vegan Takoyaki Recipe. Enjoy reading! Pin Preparation Time: 15 min Cooking Time: 15 min Total Time: 30 min Servings: 16 pieces Ingredients Ingredients of Vegan Dashi: Kombu - 3 pieces (2–inch) Dried Shiitake Mushrooms - 4 pieces Mushroom Seasoning - 2 tsp Water - 2 cups Ingredients for Vegan Takoyaki recipe: All-purpose flour - 1 cup Vegan dashi - 1 ¼ cup Rice vinegar or White Vinegar - ½ tsp Baking Powder - 1 tsp Soy Sauce - 1 tsp Green Onion Beni shōga (red pickled ginger) Shiitake dashi Ingredients for Sauce toppings: Vegan mayonnaise Vegetarian Bull-Dog Sauce Directions Instructions to prepare the dashi: Take a saucepan and put in dried kombu, dried shiitake mushrooms. Add water and switch on medium flame. When it comes to boil (slightly), give it 10 more min to cook. Use a mesh sieve and drain the water. Separate the dashi in a bowl. Take out kombu and keep it aside for another recipe. For takoyaki fillings, use rehydrated shiitake mushrooms. Instructions for preparing the takoyaki Bread the rehydrate shiitake mushroom into small chunky pieces. Chop the green onions and Beni shōga. Keep it aside for later use. Take a bowl, add flour, baking powder, vegan dashi, rice vinegar, and soy sauce. Mix them well until they are well incorporated. Make a thin batter. On medium flame, preheat the takoyaki pan. Brush the pan with oil. On the heated pan, pour the batter in the cavities. If it overflows, it is fine. Add two to three pieces of shiitake mushroom in the cavities filled with batter. Sprinkle some green onions and Beni shōga. You may sprinkle them all over the pan. For three to four minutes, cook the downsides. With the help of a wooden skewer, cut the connections among batters. Using the same wooden skewer, change the side and stuff the edges. Cooking time at this step is one to two minutes. Keep repeating the process until it is all cooked and turns crispy. Empty these takoyaki balls on the serving plate and top it with Bull-Dog sauce, mayonnaise, and aonori. Serve it hot and eat it carefully as it may burn your tongue. Cooking Tips & Recipe Variations Use mayonnaise while filling it in the squeezy bottle. So, you can pour it a little easily. All the ingredients can easily be hopped from local stores, if not any, found at Asian grocery stores. Use wooden skewers for flipping the takoyaki as they make it easy. Don’t use Chopsticks as they make it hard. Don’t use a special pan for the takoyaki. Find the takoyaki pan in the nearby Japanese store. You may shop online. Cooking takoyaki on medium heat will allow it to cook properly. Using a lot of oil is good for making the outsides crispy. FAQs Which sauces are recommended for Takoyaki? Takoyaki sauce and Japanese mayonnaise are well suited with takoyaki, however, those are not vegan. You can use regular vegan mayonnaise or this amazing Vegan Tartar Sauce and Bull-Dog sauce. Is Takoyaki a Japanese food? Yes, it is Japanese food. Street foods are always trendy. ‘Tako’ stands for octopus and ‘yaki’ refers to grill or fry. They are round in shape and crispy in texture. Pan used for cooking takoyaki is a special pan designed for it. How does Vegan Takoyaki differ from original takoyaki? The Vegan Takoyaki recipe differs in many ways like the original recipe contains katsuobushi. Also, the instant takoyaki batter contains non-vegan dashi in it. You have to replace eggs while making the batter for vegans. And of course, Octopus is used in the traditional takoyaki and here you use mushrooms or other alternatives. Nutritional Value You will get 170 kcal of calories, 28 grams of carbs, 4 grams of sugar, 5 grams of protein, and 2 grams of fat per serving. Conclusion The vegan takoyaki recipe is a fun, delicious, and super simple dish to serve at any party. This recipe is very easy to follow, and you can have it in the oven in no time! I hope you enjoyed this recipe and you'll give it a try and let us know how it goes by leaving a comment! If you try them, be sure to tag us on social media. We enjoy scrolling your feedback and replying to you. Feel free to suggest us recipe for the next article.
Wontons filled with plant-based meat or a homemade tofu filling boiled before being soaked in in a deliciously fragrant chili broth.
Siomai is one of those Chinese dishes that’s made its way to the heart of a lot of Filipinos and has been deeply ingrained in Filipino cuisine. You’ll find it often served in local food stalls and kiosks as a side, snack, or even main (siomai with rice!). When I was still in school. kiosks often served siomai and you can scoop up all the sauce you’d like, which was usually a mix of soy sauce, chili garlic sauce, calamansi (Philippine lime) juice, and fried garlic. Though siomai is usually filled with ground pork, I filled these vegan ones with a mix of tofu and mushrooms, and cooked them 2 ways: fried and steamed! I personally prefer the deep fried ones since I love the crispy exterior but also really enjoyed the steamed ones.
These Chinese Chive Pies or Pockets 韭菜盒子 have a very crispy exterior but really chewy dough inside. It's filled with a mix of chives (of course), veggies, and vermicelli noodles! They're wrapped in homemade wrappers and I really think freshly made dough makes a BIG DIFFERENCE. Freshly made wrappers from homemade dough turn out so much chewier, they also don't easily break apart when you fill them with your choice of veggies and noodles.
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.
Learn how to make authentic Vegan Okonomiyaki at home! Fluffy, chewy & so flavourful! The perfect veggie loaded Japanese savory pancake for any meal.
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!
A meatless, vegan version of General Tso's chicken, replacing the chicken with crispy fried pieces of cauliflower. This healthy spin on a Chinese Restaurant Classic will be a hit with both adults and the little ones!
This tofu avocado salad is a no-cook, vegan, healthy recipe with an Asian dressing that can be customized to your liking! Serve as a side or light meal!
While Japanese food is often associated with sushi, kobe beef, and milky pork based ramen, the cuisine also offers plenty of vegan options for those
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!
This Vegan Mongolian “Beef” is made with soy chunks coated in starch and then fried to a crisp before being stir-fried with an aromatic blend of garlic, ginger, and scallions. It’s coated in a sweet soy glaze that beautifully coats the crunchy pieces of soy chunks to replace the usual “beef” in this recipe.
Filled with glazed sticky tofu, crisp veg and crunchy peanuts, these soft and fluffy vegan bao buns are comforting, hearty and fresh all at the same time.
From mochi to mapo tofu, learn how to make your favorites at home.
These are coated & battered cauliflower cooked to a crisp coated in a spicy and slightly sweet glaze! The cauliflower can either be baked or fried.
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!
I’ve scoured the Interwebs to round up more than 60 of the very best vegan Japanese recipes perfect every vegan Japanese food lover!
Soft pancakes filled with sweet azuki bean paste, Dorayaki is a Japanese snack/dessert I love since a kid. Usually, it's not vegan. And since I became a vegan, why not make a vegan dorayaki? Oh, and I sneak in some whole wheat flour to make it more nutritious.
Fragrant Spicy Lotus Root | 香辣扮莲藕
Here's an easy saucy ramen noodles recipe with a thick and flavourful sauce! You can also add in whatever veggies of your choice or even some tofu and mushrooms!The sauce is really versatile so you can opt to even use it for stir-fries. Slurp away and enjoy!
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!
