Are you a fan of the bold and aromatic flavors of Asian cuisine? Do you miss the delicious dishes from your favorite restaurants now that you’ve adopted a plant-based lifestyle? Look no further! In this article, we’ll take you on a culinary journey across Asia, exploring 20 flavorful vegan recipes that are easy to make and packed with flavor. From spicy Thai curries to crispy Korean noodle dishes, these mouth-watering recipes will transport your taste buds to the Far East.
In the following pages, we’ll dive into the world of Asian cuisine, where soy sauce, ginger, and chili flakes come together in perfect harmony. Whether you’re a seasoned vegan or just looking for some new ideas to spice up your meals, these recipes are sure to delight. So sit back, grab a fork, and get ready to explore the vibrant flavors of Asia, vegan-style!
Spicy Vegan Thai Green Curry
A flavorful and aromatic curry that combines the spicy heat of Thai chilies with the creaminess of coconut milk, perfect for a quick and satisfying vegan dinner.
Ingredients:
– 1 tablespoon vegan oil (such as coconut or canola)
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons Thai green curry paste
– 2 cups mixed vegetables (bell peppers, carrots, bamboo shoots, etc.)
– 1 cup coconut milk
– 1/4 cup water
– 1 teaspoon vegan fish sauce (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat the oil in a large pan over medium-high heat.
2. Add garlic, ginger, and curry paste; stir-fry until fragrant, about 30 seconds.
3. Add mixed vegetables and cook until tender, about 5 minutes.
4. Stir in coconut milk, water, and fish sauce (if using); bring to a simmer.
5. Reduce heat to low and let the curry simmer for 10-15 minutes or until thickened slightly.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves and serve over rice or noodles.
Cooking Time: 20-25 minutes
Crispy Korean Tofu Bibimbap
Experience the delightful fusion of crispy tofu, savory vegetables, and flavorful rice in this popular Korean dish. With a few simple steps, you can recreate the authentic taste of Bibimbap at home.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 tablespoons cornstarch
– 1 tablespoon vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed mushrooms (button, cremini, shiitake)
– 1/4 cup chopped fresh scallions
– 2 cups cooked white rice
– 1 tablespoon soy sauce
– Salt and pepper to taste
Instructions:
1. In a bowl, toss tofu with cornstarch until evenly coated.
2. Heat oil in a non-stick skillet over medium-high heat. Add tofu and cook for 3-4 minutes or until crispy. Remove from pan and set aside.
3. In the same pan, sauté onion and garlic until softened. Add mushrooms and cook until tender.
4. Divide cooked rice into individual bowls. Top with tofu, vegetables, and scallions. Drizzle with soy sauce to taste.
Cooking Time: 15-20 minutes
Enjoy your Crispy Korean Tofu Bibimbap!
Vegan Vietnamese Pho with Mushrooms
A rich and flavorful vegan take on the classic Vietnamese noodle soup, this recipe substitutes beef broth with a savory mushroom-based broth and adds a variety of aromatic spices. Perfect for a comforting and nutritious meal.
Ingredients:
– 1 tablespoon sesame oil
– 2 cups mixed mushrooms (such as cremini, shiitake, and oyster), sliced
– 2 cloves garlic, minced
– 1 onion, thinly sliced
– 2 tablespoons soy sauce
– 2 tablespoons maple syrup
– 4 cups vegetable broth
– 2 tablespoons grated ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon turmeric powder
– 1/4 cup rice noodles
– Fresh basil leaves, chopped (optional)
Instructions:
1. Heat sesame oil in a large pot over medium-high heat.
2. Add mushrooms and cook until browned, about 5 minutes.
3. Add garlic, onion, soy sauce, maple syrup, vegetable broth, ginger, cumin, coriander, and turmeric powder. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Cook rice noodles according to package instructions.
5. Serve hot, with noodles and garnished with chopped basil leaves if desired.
Cooking Time: 25-30 minutes
Japanese Sweet Potato Miso Soup
A comforting and savory soup that combines the natural sweetness of Japanese sweet potatoes with the richness of miso paste.
Ingredients:
– 2 large Japanese sweet potatoes, peeled and diced
– 4 cups vegetable broth
– 2 tablespoons white miso paste
– 1 tablespoon soy sauce
– 1 teaspoon grated ginger
– 1/4 teaspoon black pepper
– 2 tablespoons sesame oil (optional)
Instructions:
1. In a large pot, combine the sweet potatoes and vegetable broth. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 20-25 minutes, or until the sweet potatoes are tender.
2. In a small bowl, whisk together the miso paste, soy sauce, ginger, and black pepper.
3. Add the miso mixture to the pot and stir to combine.
4. Simmer the soup for an additional 5-7 minutes, or until heated through.
5. Taste and adjust the seasoning as needed. Serve hot, garnished with sesame oil if desired.
Cooking Time: 35-40 minutes
Chinese Mapo Tofu (Vegan Version)
Mapo tofu is a classic Sichuan dish that combines silken tofu with spicy fermented soybeans and aromatics. This vegan version uses plant-based ingredients to replicate the rich, savory flavor of the original.
Ingredients:
– 1 block firm silken tofu, drained and cut into small cubes
– 2 tablespoons soy sauce (use tamari for gluten-free)
– 1 tablespoon rice vinegar
– 1 tablespoon cornstarch
– 2 tablespoons vegetable oil
– 3 cloves garlic, minced
– 1 small onion, finely chopped
– 1 teaspoon grated ginger
– 1/4 cup fermented soybeans (doubanjiang) or vegan mapo tofu paste
– Salt and pepper to taste
– Scallions, thinly sliced for garnish
Instructions:
1. In a medium bowl, whisk together soy sauce, rice vinegar, and cornstarch.
2. Add the tofu cubes and let it marinate for at least 30 minutes.
3. Heat oil in a wok or large skillet over high heat. Add garlic, onion, and ginger; stir-fry until fragrant (about 1 minute).
4. Add the marinated tofu and fermented soybeans; stir-fry until the mixture thickens slightly (about 5 minutes).
5. Season with salt and pepper to taste.
6. Garnish with scallions before serving.
Cooking Time: 15-20 minutes
Malaysian Vegan Laksa with Coconut Milk
This recipe brings together the rich flavors of Malaysia’s beloved street food, laksa, and veganizes it using coconut milk. The result is a creamy, spicy, and satisfying dish that will warm your heart and belly.
Ingredients:
– 2 cups mixed vegetables (such as spinach, bean sprouts, and carrots)
– 1 tablespoon vegan laksa paste
– 2 cups vegetable broth
– 1 can (14 oz) coconut milk
– 1/4 cup soy sauce
– 2 tablespoons rice vinegar
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Noodles or rice for serving
Instructions:
1. Cook noodles or prepare rice according to package instructions.
2. In a large pot, combine laksa paste, vegetable broth, coconut milk, soy sauce, rice vinegar, and sesame oil. Whisk until well combined.
3. Add mixed vegetables and simmer over medium heat for 10-12 minutes or until they are tender.
4. Season with salt and pepper to taste.
5. Serve the laksa mixture over noodles or rice.
Cooking Time: 15-20 minutes
Indonesian Gado-Gado Salad with Peanut Sauce
Experience the vibrant flavors of Indonesia with this refreshing salad, featuring a medley of vegetables and a creamy peanut sauce.
Ingredients:
– 1 cup mixed vegetables (beansprouts, carrots, cabbage, corn)
– 1/2 cup cooked glass noodles
– 1/4 cup crushed peanuts
– 2 tablespoons soy sauce
– 2 tablespoons peanut butter
– 2 cloves garlic, minced
– 1 tablespoon lime juice
– Salt and pepper to taste
– 2 tablespoons chopped cilantro (optional)
Instructions:
1. In a large bowl, combine the mixed vegetables, glass noodles, and crushed peanuts.
2. In a separate bowl, whisk together soy sauce, peanut butter, garlic, and lime juice until smooth.
3. Pour the peanut sauce over the vegetable mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Garnish with chopped cilantro, if desired.
Cooking Time: 15 minutes
Vegan Pad Thai with Tamarind Glaze
Discover the authentic flavors of Thailand with this vegan twist on a classic dish! This recipe combines tender rice noodles, crispy vegetables, and a tangy tamarind glaze for a taste experience that’s both familiar and innovative.
Ingredients:
– 1 cup rice noodles
– 2 tablespoons coconut oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (red, yellow, green)
– 1 cup firm tofu, cubed
– 2 tablespoons tamarind paste
– 2 tablespoons soy sauce
– 2 tablespoons maple syrup
– 1 tablespoon rice vinegar
– Salt and pepper to taste
– Chopped peanuts or cashews for garnish
Instructions:
1. Cook rice noodles according to package instructions. Drain and set aside.
2. In a large skillet, heat coconut oil over medium-high. Add onion and garlic; cook until softened (3-4 minutes).
3. Add bell peppers and tofu; stir-fry until vegetables are tender-crisp (5-6 minutes).
4. In a small bowl, whisk together tamarind paste, soy sauce, maple syrup, and rice vinegar.
5. Pour glaze over the skillet mixture; cook for 1-2 minutes or until heated through.
6. Combine cooked noodles with the skillet mixture. Season with salt and pepper to taste.
7. Garnish with chopped nuts and serve immediately.
Cooking Time: 15-20 minutes
Singaporean Chili Tofu Stir-Fry
This spicy and savory stir-fry is a popular Singaporean dish that combines the flavors of chili, garlic, ginger, and soy sauce with crispy tofu and crunchy vegetables.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 cloves garlic, minced
– 1-inch piece fresh ginger, grated
– 1/4 cup chili sauce (Sambal Oelek)
– 2 tablespoons soy sauce
– 1 tablespoon vegetable oil
– 1 onion, thinly sliced
– 2 bell peppers (any color), sliced
– Salt and pepper to taste
– Chopped scallions for garnish
Instructions:
1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add the garlic and ginger; stir-fry until fragrant, about 30 seconds.
3. Add the tofu and cook until golden brown, about 3-4 minutes.
4. Add the chili sauce, soy sauce, onion, and bell peppers; stir-fry for an additional 5-6 minutes or until the vegetables are tender-crisp.
5. Season with salt and pepper to taste.
6. Garnish with chopped scallions.
7. Serve immediately.
Cooking Time: 15-20 minutes
Vegan Korean Japchae with Glass Noodles
Japchae, a beloved Korean dish, gets a vegan twist by substituting the traditional beef and pork with sweet potato glass noodles. This recipe is a flavorful and satisfying vegetarian take on the classic.
Ingredients:
– 200g sweet potato glass noodles
– 2 tablespoons soy sauce (make sure it’s vegan)
– 1 tablespoon sesame oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mushrooms (button or cremini), sliced
– 1/4 cup chopped scallions
– 1/4 teaspoon black pepper
– Salt to taste
– Chopped green onions and toasted sesame seeds for garnish (optional)
Instructions:
1. Cook the sweet potato glass noodles according to package instructions. Drain and set aside.
2. In a large pan, heat the sesame oil over medium-high heat. Add the onion and garlic; cook until the onion is translucent.
3. Add the mushrooms and cook until they release their moisture and start to brown.
4. Add the cooked glass noodles, soy sauce, scallions, and black pepper. Stir-fry for about 2-3 minutes.
5. Season with salt to taste.
6. Garnish with chopped green onions and toasted sesame seeds if desired.
7. Serve hot and enjoy!
Cooking Time: Approximately 15-20 minutes
Thai Mango Sticky Rice (Vegan)
This classic Thai dessert is a refreshing combination of sweet ripe mango, creamy coconut-infused sticky rice, and crunchy toasted sesame seeds. Perfect for warm weather, this vegan version is just as delicious as its non-vegan counterpart.
Ingredients:
– 1 cup glutinous rice
– 2 cups water or plant-based milk (such as coconut or almond)
– 1/4 cup coconut oil
– 1/2 cup coconut cream (full-fat canned or homemade)
– 1 ripe mango, sliced
– 1 tablespoon sesame seeds
– Salt to taste
Instructions:
1. Rinse the glutinous rice and soak it in water or plant-based milk for at least 4 hours or overnight.
2. Drain and cook the rice according to package instructions. Stir in coconut oil and salt to taste.
3. In a separate pan, heat the coconut cream over low heat until warm and creamy.
4. Combine cooked sticky rice with warmed coconut cream and mix well.
5. Serve the sticky rice alongside sliced mango and sprinkle toasted sesame seeds on top.
Cooking Time: 20-25 minutes (including soaking time)
Vegan Chinese Dumplings with Mushroom Filling
Discover the delightful fusion of Eastern flavors and vegan comfort food with these delectable dumplings, packed with savory mushroom filling.
Ingredients:
– 1 package vegan wonton wrappers (about 20-24 wrappers)
– 1 cup mixed mushrooms (shiitake, cremini, oyster), finely chopped
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Vegan broth or water for steaming
Instructions:
1. In a pan, sauté mushrooms, garlic, soy sauce, sesame oil, and ginger until the mixture is tender and fragrant.
2. Lay a wonton wrapper on a flat surface. Place about 1 tablespoon of mushroom filling in the center.
3. Fold the wrapper into a triangle by bringing the two opposite corners together to form a point. Press edges together to seal.
4. Repeat with remaining wrappers and filling.
5. Steam dumplings for 8-10 minutes or cook according to package instructions.
Cooking Time: 15-20 minutes
Japanese Vegan Okonomiyaki Pancake
Okonomiyaki is a popular Japanese street food that typically consists of a savory pancake filled with various ingredients. This vegan version maintains the same delicious flavor profile while omitting animal products.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 cup water
– 1 tablespoon soy sauce
– 1 tablespoon sake (or dry white wine)
– 1 teaspoon grated ginger
– 1/4 teaspoon sugar
– 1/4 cup chopped cabbage
– 1/4 cup sliced green onions
– 1/4 cup diced carrots
– 1/4 cup firm tofu, crumbled
– Salt and pepper to taste
– Sesame seeds and Okonomiyaki sauce for serving (optional)
Instructions:
1. In a large bowl, whisk together flour, cornstarch, and water until smooth.
2. Add soy sauce, sake, ginger, sugar, salt, and pepper. Mix well.
3. Fold in chopped cabbage, green onions, carrots, and tofu.
4. Heat a non-stick pan or griddle over medium heat.
5. Pour about 1/4 cup of batter onto the pan.
6. Cook for 2-3 minutes, then flip and cook for an additional 2 minutes.
7. Serve with sesame seeds and Okonomiyaki sauce (if using).
Cooking Time: 10-12 minutes (depending on pancake size)
Vegan Filipino Adobo with Tofu
Vegan Filipino Adobo with Tofu: A flavorful and aromatic twist on a classic dish, this recipe combines the rich flavors of soy sauce, vinegar, garlic, and bay leaves with tender tofu and a variety of spices.
Ingredients:
– 1 block firm tofu, cut into small cubes
– 2 cloves garlic, minced
– 1/4 cup soy sauce (vegan)
– 1/4 cup apple cider vinegar
– 1 tablespoon bay leaf
– 1 teaspoon ground black pepper
– 1/2 teaspoon salt
– 1/4 cup vegetable oil
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the garlic and cook for 1 minute, until fragrant.
3. Add the tofu and cook for 2-3 minutes on each side, until golden brown.
4. In a separate bowl, whisk together soy sauce, vinegar, bay leaf, black pepper, and salt.
5. Pour the sauce over the tofu and simmer for 5-7 minutes, stirring occasionally, until the flavors have melded together.
6. Serve hot over rice or noodles.
Cooking Time: 15-20 minutes
Cambodian Amok Curry with Chickpeas
Discover the vibrant flavors of Cambodia’s national dish, Amok Curry, reimagined with chickpeas for a plant-based twist.
Ingredients:
– 1 can chickpeas, drained and rinsed
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper
– 1 can coconut milk
– 1 cup vegetable broth
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions and cook until softened, about 3-4 minutes.
3. Add garlic, ginger, cumin, curry powder, turmeric, and cayenne pepper. Cook for 1 minute.
4. Stir in chickpeas, coconut milk, and vegetable broth. Bring to a simmer.
5. Reduce heat to low and cook, uncovered, for 20-25 minutes or until the sauce has thickened slightly.
6. Season with salt and black pepper to taste.
7. Garnish with fresh cilantro leaves.
8. Serve over steamed rice or noodles.
Cooking Time: 25 minutes
Vegan Taiwanese Scallion Pancakes
A crispy and savory twist on traditional Taiwanese scallion pancakes, this vegan version is made with simple ingredients and a touch of love. Perfect as a snack or side dish.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup warm water
– 1/4 cup non-dairy milk (such as soy or almond)
– 1/4 cup finely chopped scallions (green onions)
– 1 tablespoon sesame oil
– Vegan egg substitute (such as flaxseed or chia seeds)
Instructions:
1. In a large bowl, whisk together flour and salt.
2. Gradually add warm water and non-dairy milk to form a shaggy dough.
3. Knead the dough for 5-7 minutes until smooth and elastic.
4. Divide the dough into small balls (about 1-inch in diameter).
5. Flatten each ball into a pancake shape, about 1/8 inch thick.
6. Brush sesame oil on top of each pancake.
7. Sprinkle chopped scallions and vegan egg substitute evenly over the pancakes.
8. Cook on a non-stick pan or griddle over medium heat for 2-3 minutes per side, until golden brown.
Cooking Time: Approximately 10-12 minutes
Indian-Inspired Vegan Chana Masala
Experience the rich flavors of India with this vegan take on a classic North Indian dish, chana masala. This comforting and aromatic stew is made with chickpeas, onions, garlic, ginger, and a blend of spices.
Ingredients:
– 1 can chickpeas (14 oz)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 inches fresh ginger, grated
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon garam masala powder
– 1/4 teaspoon turmeric powder
– 1/4 teaspoon cayenne pepper (optional)
– Salt, to taste
– 2 tablespoons vegan butter or oil
– 2 cups vegetable broth
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onions and cook until golden brown.
2. Add garlic, ginger, cumin, coriander, garam masala, turmeric, and cayenne pepper (if using). Cook for 1 minute.
3. Add chickpeas, broth, and salt. Stir well to combine.
4. Bring the mixture to a simmer and cook for 20-25 minutes or until the flavors have melded together.
5. Serve hot, garnished with cilantro leaves.
Cooking Time: 25 minutes
Vegan Burmese Tea Leaf Salad
This refreshing salad is a twist on the traditional Burmese tea leaf salad, replacing the usual fried tofu with crispy tempeh and adding a tangy vegan dressing.
Ingredients:
– 2 cups of tea leaves (such as Gunpowder or Jasmine)
– 1 block of firm tempeh
– 1/4 cup of soy sauce
– 2 tablespoons of rice vinegar
– 2 tablespoons of sesame oil
– 1 tablespoon of maple syrup
– 1 teaspoon of grated ginger
– Salt and pepper to taste
– Chopped cilantro or scallions for garnish (optional)
Instructions:
1. Rinse the tea leaves and soak them in water for at least 4 hours or overnight.
2. Drain and rinse the tempeh, then cut it into small pieces.
3. In a pan, heat the soy sauce, rice vinegar, sesame oil, maple syrup, and grated ginger over medium heat until the mixture thickens slightly.
4. Add the tempeh to the pan and cook until crispy and golden brown.
5. Drain the tea leaves and rinse them with cold water.
6. Combine the cooked tempeh, tea leaves, and dressing in a bowl. Season with salt and pepper to taste.
7. Garnish with chopped cilantro or scallions if desired.
Cooking Time: 30 minutes
Laotian Sticky Rice with Vegan Dipping Sauce
This recipe combines traditional Laotian sticky rice with a creamy vegan dipping sauce, perfect for accompanying your favorite stir-fry or grilled dishes. In this simple and flavorful recipe, the sweetness of the rice pairs beautifully with the tanginess of the dipping sauce.
Ingredients:
For the Sticky Rice:
– 1 cup of glutinous rice (also known as sticky or sweet rice)
– 2 cups of water
– 1 tablespoon of vegetable oil
For the Vegan Dipping Sauce:
– 1/2 cup of cashew cream (soaked overnight and blended with 1/4 cup of water)
– 2 tablespoons of soy sauce
– 1 tablespoon of lime juice
– 1 minced clove of garlic
– Salt to taste
Instructions:
1. Rinse the sticky rice thoroughly and soak it in water for at least 4 hours or overnight.
2. Cook the sticky rice according to package instructions, using a ratio of 1 cup of rice to 2 cups of water.
3. In a separate pan, heat the vegetable oil over medium heat. Pour in the cooked sticky rice and stir constantly until it forms a sticky ball.
4. For the dipping sauce, combine all ingredients in a bowl and whisk until smooth.
5. Serve the sticky rice with the vegan dipping sauce on the side.
Cooking Time: 20-30 minutes (depending on cooking time of sticky rice)
Vegan Sri Lankan Coconut Sambal
This spicy and aromatic condiment is a staple in Sri Lankan cuisine, made with fresh chilies, coconut milk, and spices. This vegan version is just as flavorful and delicious!
Ingredients:
– 2 cups mixed chilies (e.g., bird’s eye, serrano), chopped
– 1/4 cup unsweetened shredded coconut
– 1/2 cup coconut milk
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 1 tablespoon curry powder
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a blender or food processor, combine chilies, coconut, and 1/4 cup water. Blend until smooth.
2. Heat the mixture in a saucepan over medium heat, stirring frequently, until it thickens slightly (about 5 minutes).
3. Add coconut milk, onion, garlic, curry powder, and salt. Stir well to combine.
4. Reduce heat to low and simmer for 10-15 minutes or until the sambal reaches your desired consistency.
5. Remove from heat and let cool. Garnish with cilantro leaves. Serve with rice, roti, or as a dip.
Cooking Time: 20-25 minutes
Summary
Get ready to embark on a flavorful journey through Asia with these deliciously easy vegan recipes! From spicy Thai curries to crispy Korean bibimbap, and from Japanese miso soup to Indonesian peanut sauce, this collection of 20 mouth-watering dishes has something for everyone. Whether you’re in the mood for noodles, dumplings, or pancakes, or want to explore new flavors like Burmese tea leaf salad or Sri Lankan coconut sambal, these vegan recipes are sure to please even the most discerning palate.
