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35 Asian-Inspired Vegan Recipes That'll Fill You Up And Rock Your Taste Buds

From mochi to mapo tofu, learn how to make your favorites at home.


Liz Miu / Via itslizmiu.com

Liz Miu’s recipe for tteokobkki (a spicy Korean street food made from rice cakes) may just be the most exciting snack on this list. Serve them on a plate or in a bowl, or you could even break out your skewers and stack them to remind you of eating street food.


The Korean Vegan / Via thekoreanvegan.com

If you don’t yet have a go-to recipe for this Korean staple, head on over to this recipe and learn an important new thing today. As long as you have the main ingredients listed, you can realistically use whichever vegetables you have in your fridge to create this tasty meal.


The Plant Based Wok / Via theplantbasedwok.com

If you have twenty minutes and some vermicelli noodles on hand, might I suggest this recipe for stir-fried vermicelli noodles? Julienned scallions, cabbage, carrots, and ginger (or any other preferred veggies of your choice) combine for a meal that you won’t soon forget.


Veggiekins Blog / Via veggiekinsblog.com

This may be a pretty methodical soup to make, but there’s nothing simple about the taste or presentation of this awesome udon recipe. (Once I master the art of cutting carrots into cute little flowers, I plan on making this IG-worthy dish at home sometime!)


The Korean Vegan / Via thekoreanvegan.com

The Korean Vegan’s take on budae chigae will absolutely wow you (and your taste buds) but the true delight in recreating this recipe in your own kitchen is the added bonus of learning how to make gyerranmari, too! 


Cook With Manali / Via cookwithmanali.com

What’s better than pad thai? Learning how to make it yourself with this recipe — utilizing rice noodles, tofu, tamarind and bean sprouts — and then wowing your family and friends with your ~excellent~ cooking skills.


Cook With Manali

Despite being a tofu dish, most versions of Mapo Tofu ususally include some kind of ground beef, pork, or minced meat. However, vegans can make their own version! Cook With Manali’s recipe replaces the meat with mushrooms, beans, and a ton of spices including crowd favorite gochujang.


Woon Heng / Via woonheng.com

Oh, if this isn’t the most pristine photograph taken of veggie buns that have been perfectly crisped. This recipe from Woon Heng is certainly picture-perfect (and I’ll bet it tastes just as good, too).


Woon Heng / Via woonheng.com

Yes, you can make a vegan version of “drunken noodles” at home on your own! This helpful recipe provides step-by-step instructions on how to make it yourself in your own kitchen and can be modified to make it less spicy for those who ~prefer it mild.~


Cook With Manali / Via cookwithmanali.com

Yes, traditional sushi is made with seafood, but that doesn’t mean vegans can’t try making their own version! Luckily, it’s pretty simple to make your own sushi at home as long as you have rice, sheets of nori, and whatever you’d like to stuff inside. Follow these directions to do it yourself.


Richa Hingle / Via veganricha.com

Make your own onion bahji at home with Vegan Richa’s excellent recipe you can make in your oven. Cover sliced onions with chickpea flour and a variety of spices and you’re well on your way to a crowd-pleasing snack.


The Plant Based Wok / Via theplantbasedwok.com, Via theplantbasedwok.com

If you like your noodles tangy, you must try this recipe for easy soba noodles, tofu, broccolini, and mushrooms made with a sweet tahini sauce. Extra points for tofu that’s seared to its most tender and juicy potential.


The Plant Based Wok / Via theplantbasedwok.com

As someone who’ll order pretty much any dish that heavily features lotus root in it, I was thrilled to come across this recipe from The Plant-Based Wok on how to make a stir-fried version tossed in a savory black bean and garlic sauce.


The Korean Vegan / Via thekoreanvegan.com

This veganized recipe of the Korean dish yubuchobap is just as tasty — and bite-sized! — as the original. The rice, veggies, and faux egg mix fits perfectly into the tofu pocket for a great appetizer or light bite.


Amy Le Creations / Via amylecreations.com

Some nights, you work with what you’ve got in the refrigerator and end up creating something magnificent. Fire up your pots and pans (or even better yet, your wok!) for this simple stir fry from Amy Le Creations.


Veggiecurean / Via veggiecurean.com

Fit all the colors of the rainbow into this recipe for spring rolls! Rice paper wrapping will let the colors of whatever vegetables and proteins you decide to fit inside show — there won’t be any surprises there!


Cook With Manali / Via cookwithmanali.com

Bet you didn’t realize you can make lo mein very easily (and quickly!) in an Instant Pot. Check out the recipe here and enjoy a tasty one-pot meal!


Richa Hingle / Via veganricha.com

Vegan Richa’s recipe for sesame sticky cauliflower not only looks pretty, but it tastes great, too. I love this recipe because you can serve it over rice or quinoa, but can also eat it on its own as a meal or even a side dish. It’s so versatile!


Richa Hingle / Via veganricha.com, Via veganricha.com

If you’re looking for a vegan recipe for kofta (aka meatballs), look no further. This recipe features a creamy curry made from tomatoes, onions, and the perfect blend of spices for a “meatball”-esque treat that’ll make you forget it’s actually meatless.


Astig Vegan / Via astigvegan.com

This glorious dish from Astig Vegan has the type of presentation they only teach you about in cooking school. Serve this to your guests and they’ll almost certainly think to themselves, “oh they’re fancy, huh?”


Cook With Manali / Via cookwithmanali.com

Traditionally a vegetable side dish, you can’t go wrong with this recipe for sweet and sour eggplant. Try it for dinner, eat it for lunch, or serve it as a side — either way, you win.


Woon Heng / Via woonheng.com

If you’re able to sauté things in a pan, you’ll be able to make this recipe for hot and sour soup with ease. Carrots, mushrooms, bamboo shoots, and noodles come together for a soothing and filling meal.


Rainbow Plant Life / Via rainbowplantlife.com

This bright and earth-toned dish is hearty, filling, and will warm your insides. Nisha at Rainbow Plant Life’s recipe takes only about twenty minutes of prep to make (and considerably longer for optimal cooking).


Plant Based on a Budget / Via plantbasedonabudget.com

Sometimes you want a meal you know you’ll always like that also won’t break the bank. Plant Based on a Budget offers up this recipe for chow mein that you can feel confident making because it’s a crowd-pleaser *and* easy on your wallet.


Astig Vegan / Via astigvegan.com

You’ll only need one pan to make this recipe for laing, a Filipino dish made from taro leaves and coconut milk, but you may need to figure out where to source your taro leaves first.


Plant Based on a Budget / Via plantbasedonabudget.com

Slices of red bell peppers combine with noodles and a blend of sesame oil, soy sauce, vinegar, and rice wine for a savory recipe. Try swapping the soba noodles for sweet potato noodles to recreate an authentic flavor.


Hot For Food Blog / Via hotforfoodblog.com

This filling salad recipe is not only delicious, but it’s cool enough (literally) to be the perfect summer outdoor meal of your dreams.


Richa Hingle / Via veganricha.com

If you’re looking for a tofu dish with a bit of a kick, this recipe for black pepper tofu with celery will do the trick.


Pick Up Limes / Via pickuplimes.com

Naan, a beloved fan favorite among all breads everywhere, can easily be made vegan. See how to make it for yourself over at Pick Up Limes.


Amy Le Creations / Via amylecreations.com

Any matcha fan knows that any dessert style can only be made tremendously better by adding matcha to the mix. These custard tarts are another example of that rule and are the ideal ending to complete any dinner party.


Veggiekins Blog / Via veggiekinsblog.com

Pardon me while I try to compose myself after fangirling over the beauty of these mochi! Learn how to make your own Japanese rice cakes wrapped in oak leaves over at Veggiekins.

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