#veganasian

MOST RECENT

Mushrooms, chickpeas and edamame in curried pea sauce with brown and red rice & quinoa—garnished with hammered mushrooms (Superiority Burger recipe,) sesame seeds and chopped cilantro
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As there are so many fallacies regarding a vegan diet and protein, I generally avoid the subject for concern of increasing them. We all know that a balanced vegan diet provides more than enough protein for the average person, full stop. My husband is a avid weight lifter/gym rat, however, and is always looking to up his daily intake. I prefer this come from plant sources of course, so I make seed bread and protein cookies for the gym and also try to make high protein dinners such as this one at least a few times a week.
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The sauce is easy and quick and you can of course add any vegetables you prefer. Recipe follows:
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Curried pea sauce
*500 grams fresh or frozen green peas
*3-4 cloves of garlic-minced
*2 inch piece of ginger-minced
2-3 chillies-minced (more or less per personal preference)
*1/2 of a medium onion-rough dice
*3 T curry powder (more or less per personal preference)
*1 can of coconut milk
*1 cup of veggie stock
*3 T soy sauce
*1 t salt
*2 t asafoetida (optional)
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*800 grams mixed mushrooms-bite size (I used shiitake, king oyster, shimeji and maitake)
*500 grams fresh or frozen shelled edamame
*1 cup cooked chickpeas
*1/2 medium yellow onion
*1 t salt
*1/2 cup rice wine
*1 1/2 cups veggie stock
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Make the sauce by sautéing the salted onion, followed by the aromatics. Add the spices and allow to toast briefly before adding the veggie stock and soy sauce. Tip in the peas and cook until just tender. Remove from heat, add the coconut milk. Transfer to blender or use a immersion blender to blend until smooth and creamy. Set aside.
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Sauté salted onion, add rice wine and veggie stock. Tip in the edamame and mushrooms and cover. Once edamame is just tender, add chickpeas and pour in sauce. Heat to a fast simmer and add asafoetida. Adjust seasoning and for a thicker sauce, add a weak tapioca starch slurry.
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#vegandinnerideas#vegandinner#veganasia#veganasian#veganasianfood#veganhighprotein#vegancurry#vegantaiwanese#superiorityburgercookbook#superiorityburger

Tofu misozuke - we wrapped a block of organic tofu in miso and kombu and after 2 months of fermentation, it should transform into a creamy, cheese-like product. It’s our first time experimenting with this process and we can’t wait to see how it turns out! 2 month countdown starts now ⏰

“A simple act of kindness the size of a rice grain can weigh as heavy as a mountain.” - Feroz Bham. Make today a day where you radiate positivity and kindness 🍚🤗✨💚

Make your choice

Dinner: Vegan Asian food. Kung Pao chickpeas. I made the vegan Kung pao sauce from scratch. Next a stir-fry made with coconut oil. The veggies I used were Chinese eggplant,zucchini , shiitake mushrooms, orange bell pepper, asparagus, garlic, ginger with a 2 tsp of #braggsliquidaminos. I also made Kung pao cauliflower bites and sautéed green beans with Thai chili’s, garlic, ginger, and coconut oil. 34 out of 80 ✅...#veganasian #phase2 #kungpao #portioncontrol

📍: Blissful Station, Box Hill, Melbourne
Box Hill Central got that little bit better when @blissful_station arrived!! Amazing affordable Asian takeaway food such as ▪️Wonton Soup $5▪️ Veggie Bao $3.5▪️ Dumplings $9▪️ Located in the food court of the shopping mall (above the train station) 📸: @plantfitlily ▫️▫️▫️▫️▫️▫️▫️▫️▫️▫️▫️
#vegan #whatveganseat #eatveggiesnotanimals #veganasian #veganchinese #blissfulstation #boxhill #eatvegan #veganeats #plantbaseddiet #plantfitness #plantfueled #plantbased #plantfood #forksoverknives #govegan #crueltyfree #crueltyfreefood #vegansofig #vegansofmelbourne #veganmelbourne #vegansofinstagram #vegansofaustralia #veganfood

[ • Do you guys remember the heart-shaped forest 💚 on the book cover of "The earth from above" from Yann Arthus-Bertrand!? If you don't, check it out, if you do, what landscape do these vegan spring rolls inspire you!? I'm thinking of a yellow and red hibiscus forest with a mud pool in the middle 🤔! What do you guys think!?

Satay noodle salad with red cabbage, courgetti, edamame beans, red pepper and sprinkling of fried crispy onion.

Our lunch today is a hot and spicy stir fry with Buckweat noodles,lots of vegs and an orange mirrin dressing.My mouth is already burning from just a taste.Lots of flavours and lots of chilli's.😥🌶🌶🌶.Have an awesome Tuesday peeps🌶🌶🌶.#whatveganslike #veggies #eat#eatgreenbehappy #withyoureyesfirst#stirfry#woknoodles #veganasian#eatlikeyougiveafuck #eatlikeus #homemade #goodveganfood #realplantfood#yummieinmytummy #hotandspiceyfood #superfood #doitnow #fightingthisburnout #govegansafeourplanetplease #happyveganlifestyle #justvegan #livewelleatwell #moodfood #wonderfulveganlife

📍: The Food Truck Park, Preston
For the Melbourne folk— the Vegan Vegetarian Weekend is on this week @thefoodtruckpark_ Preston, where you can catch @wokingamazing and a bunch of other favourites of mine, might even see you there! 📸: @plantfitlily ▫️▫️▫️▫️▫️▫️▫️▫️▫️▫️▫️
#thefoodtruckpark #whatveganseat #preston #melbourne #wfpb #veganasian #veganfood #eatvegan #eatveggiesnotanimals #plantbaseddiet #plantbased #meatfree #plantfueled #forksoverknives #govegan #hclf #crueltyfree #crueltyfreefood #vegansofig #vegansofmelbourne #vegansofaustralia #veganmelbourne #veganeats

Slow-cooker mushroom stew
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A dear friend sent us an Instantpot a few months ago when she heard our electric pressure cooker went out; I just love it. It’s great for cooking all kinds of things, but lately I’ve been appreciating the slow-cooker function. Not much better than throwing things in a pot, pushing a button and a few hours later having an awesome stew for dinner. Almost as awesome are the delicious smells that fill the apartment as it gently cooks.
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This stew started with minced, sautéed onion, garlic, ginger and chillies. I then added whole garlic, thick pieces of ginger and chunky cut onion as well as carrots, dried and fresh shiitake, shimeji mushrooms, white beans, soft tofu, cabbage and baby corn. I filled the cooker with mushroom-kombu broth and blended cherry tomatoes and added some salt and soy sauce. The slow cooking brought out the sweetness and umami from the vegetables to the fullest! We then added some miso-tahini cashew cream and fresh basil before eating.
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#veganstew#vegansoup#veganmushroomsoup#veganasia#veganasian#veganasianfood#vegantaiwanese#shimeji#vegantofu#veganinstantpot#veganumami

Vietnamese spring rolls filled with: green and red cabbage, cucumber, carrots, radishes, mango, avocado, glass noodles, cilantro, mint, and sriracha. Served with a peanut dipping sauce and a kale/cucumber/celery Asian salad. So summery and refreshing! ☀️ #organic #vegan #vegetarian #hellnogmo #meatlessmonday #meatlesseveryday #veganasian #eatlikeyougiveafuck #homemade #homemadetakeout

Vegan DAN DAN noodles 担担面 🍜 I never thought I'd eat these epic noodles again but I made this myself!! It's a Sichuanese dish with a peanut-based sauce - it's mind-blowing, trust me. I found this recipe off pickledplum.com and it was easy and didn't have crazy ingredients - my kinda cooking 👍 the sauce was so tasty and the mushrooms (replacement for minced pork) worked really well. So pleased. .
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#veganfood #veganfoodie #veganfoodporn #plantbaseddiet #freefrom #glutenfree #glutenintolerant #veganeats #vegangirl #veganlondon #londonvegan #veganfoodshare #compassionforanimals #compassionateliving #veganfortheanimals #reasonstogovegan #crueltyfree #ethicaleating #veganchinese #dandannoodles #veganhomecooking #veganasianfood #veganasian

Mr. Po's Crispy Noodle Bowl!

Tom yum ban mian (flat wheat noodles) one pot! By the way how does a free one pot meals recipe ebook sound? 😸 for recipe ebooks, what do you look out for or enjoy most? Lemme know! ☺️

Zucchini chickpea salad with sesame-herb dressing
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Firstly, Happy Dragon Boat or Duanwu Festival! The rainy weather we’ve been having means for some very wet rowers, but the races to commemorate are still happening all around Taiwan and elsewhere in Asia. Today is a national holiday here and the last day of a long weekend—it sure went fast!
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I hesitate to call this recipe Mediterranean, as although it’s inspired by salads I had while traveling and working in that region, it has strong Asian elements as well. I’ve found that our friends (and my husband) tend to like unfamiliar dishes better when there are local elements included or at least a nod to local preferences. This has led to some awesome fusion recipes that I probably wouldn’t have tried if not for keeping this in mind. Recipe follows:
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Salad ingredients *1 small yellow zucchini (1/4 inch cube cut)
*1 small green zucchini (1/4 inch cube cut)
*1/2 medium red onion (small dice)
*1 medium tomato (1/4 inch cube cut)
*1 1/2 cups of cooked chickpeas
*1/4 cup chopped cilantro
*1/4 cup basil leaves (I used Taiwanese, which is similar to Thai) and more to garnish
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Dressing
*4 T tahini/sesame sauce (I used Taiwanese, which is made predominantly with white sesame along with some soy)
*Juice and zest of one small lemon
*2 t soy sauce
*1/4 t salt (more or less to taste)
*1/2 t white pepper
*2 cloves garlic (minced)
*2 t sesame oil .
Combine salad ingredients in medium bowl. Whisk dressing ingredients together in small bowl and pour over vegetables; mix well. Vacuum pack salad or allow to marinate for at least 4 hours in refrigerator.
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I served this salad on garlic rubbed crostini and garnished each with a basil leaf.
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#vegansummer#vegansalad#veganasia#veganasian#veganmediterranean#veganchickpeasalad#veganfresh#vegancanapes#veganappetizer#plantstrong

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