Category: Vegan Asian

by betsy

Silken Tofu with Chili Crisp Sauce (vegan/plant-based)

Similar recipes for this simple, luscious, and simply outrageous vegan dish are making the rounds online. But I wanted to keep the proportions simple enough that I could remember them.

So my sauce calls for a tablespoon of everything except soy sauce, which I find overpowering, so I just use a teaspoon of it. But if you love it, add a full tablespoon.

Silken Tofu with Chili Crisp Dressing

Yield: 1 to 2 entree servings or 8 to 12 appetizer servings

14-16 ounce block silken tofu, chilled
Sauce:
1 tablespoon chili crisp
Optional, but recommended: 1 tablespoon vegan fish sauce (often sold as vegetarian)
1 tablespoon maple syrup
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
1 teaspoon soy sauce
Garnishes:
1 to 2 green onions, thinly sliced diagonally
1 tablespoon sesame seeds, white, black, or “tuxedo”

Place block of tofu on a plate, combine all sauce ingredients, pour over top of tofu, and garnish as desired with green onions and sesame . *Serve immediately with a spoon(s). If serving as an appetizer, serve with sliced cucumbers.

*Note: sauce may be made several hours or days in advance and refrigerated, covered. Warm slightly at room temperature and whisk before using.

Print Friendly, PDF & Email
by betsy

Basic Buddha Bowl (vegan/plant-based)

This “basic” Buddha Bowl is anything but!

I make a heated mixture of cauliflower rice, edamame, and Korean BBQ (though any flavored seitan, tempeh, or tofu would work). Then I stir in plant-based mayo, the world’s best condiment–chili crisp–and rice wine vinegar.

Next, I pile on crisp, colorful, chopped raw vedge, stir it all together, and garnish with a few pickled onions and roasted, lightly salted nuts.

Store the cauliflower mix separately from the vegetables so you can heat and assemble a bowl whenever you like and the vegetables remain raw.

Basic Buddha Bowl / Yield: 4 servings

Base
12 ounces frozen riced cauliflower
12 ounces frozen edamame or mukimame
7 ounces flavored sitan (we like Nasoya Plantspired Korean BBQ)
1/4 cup + 2 tablespoons plant-based mayo
1 to 3 teaspoons chili crisp
1 tablespoon rice wine vinegar or brine from pickled onions
Toppings (list follows)
Garnishes (list follows)

Heat frozen riced cauliflower and edamame or mukimame 4 minutes on high in microwave safe bowl. Stir in seitan and heat another minute or two. Add mayo, chili crisp, and vinegar or brine, and gently stir all together until well combined. Add a pinch of sea salt if desired. Spoon into bowl(s) and top and garnish as desired.

Toppings
1 red or yellow bell pepper, sliced or diced
1 cup shredded carrots
1 large cucumber, sliced or diced
1 cup sliced fresh mushrooms

Garnishes
1/4 cup pickled onions or kimchi
1/4 cup Roasted and lightly salted cashews or peanuts

Print Friendly, PDF & Email
by betsy

Layered Asian Dip with a Twist (vegan/plant-based)

Iterations of this recipe abound online. This is my contribution to the line-up. Among other twists, my secret sauce is a little vegan mayo in the Asian “chicken” salad on top.

All the recipes I have seen flavor the cream cheese. But there are so many flavors, colors, and textures in the sauce, salad layer, and garnishes that I feel plain cream cheese is the perfect, tangy, pure white layer to serve as the base.

I love to serve this dish as a side with heated Nasoya Plantspired brand beef, either Korean BBQ or Gojuchang style.

Note: Make the salad layer at least 30 minutes or up to several hours before you plan to serve.

Layered Asian Dip

Yield: 8 servings

8 ounces chicken flavored seitan or something similar, diced or shredded (I like Tofurky Chick’n)
8 ounces diced water chestnuts, drained
1/4 cup diced bell pepper (I used green)
1/4 cup shredded carrots
1 tablespoon roasted or tuxedo sesame seeds
2 tablespoons vegan mayo
1 tablespoon reduced sodium soy sauce
1 tablespoon riced wine vinegar
1 teaspoon minced garlic
1 teaspoon minced garlic
2-8 ounce packages vegan cream cheese, softened
1/2 cup sweet and sour sauce or Thai sweet chili sauce

Optional: freshly ground black pepper to taste

Garnishes:
1/4 cup thinly sliced green onions
1/4 cup chopped roasted and lightly salted peanuts
2 tablespoons tuxedo sesame seeds

Accompaniment:
Vegan rice crackers

In medium bowl, stir together first 10 ingredients and refrigerate covered for at least 30 minutes or several hours.

Spread cream cheese in a shallow approximately 8 to 10-inch bowl or plate. Spread with sauce. Top wirh seitan mixture. Garnish as desired with green onions, peanuts, and sesame seeds. Serve with vegan rice crackers.

#vegan #veganism #veganrecipes #plantbasedrecipes #thebloomingplatter #foodstylist #recipedeveloper #foodphotography @veganchefs
@vegan_community
Print Friendly, PDF & Email
by betsy

Coconut Curry Potsticker Casserole (vegan & plant-based/quick & easy)

Yield: 4 servings

So happy to share my version of the Pinterest sensation…

The rich silky sauce stirs together in a flash, the vegetables require no precooking, and the veggies plus the potstickers bake in the sauce for just 40 minutes of hands-free time.

Dinner done right!

1-13.5 ounce can coconut milk
1/2 cup water
2 tablespoons Thai curry paste (like Taste of Thai brand from the international aisle or an Asian market)
2 tablespoons low sodium soy sauce
1 tablespoon vegan fish sauce (from our Asian market)
1 teaspoon minced garlic
1-16 to 20 ounce package frozen vegan Asian dumplings/potstickers (we purchase ours at Trader Joe’s, but our Harris Teeter sometimes carries them)
1/2 yellow onion, finely slivered
1/2 red bell pepper, thinly sliced
1 handful baby spinach
Garnishes: toasted sesame seeds, thinly sliced green onion, fresh cilantro, etc.

Preheat oven to 400 degrees. Spray 8 or 9-inch baking dish with non-stick spray. Whisk together in a medium bowl coconut milk, water, curry paste, soy sauce, fish sauce, and garlic. Stir in onion, bell pepper, and spinach. Pour into prepared dish. Arrange potstickers in rows in sauce with their pinched and “ruffled” side up. Nestle deeply into sauce. Cover tightly with foil and bake 40 minutes at 400 degrees. (We place a half sheet pan on rack beneath to catch any drips.) Garnish as desired and serve immediately.

Note: Bob and I make one sauce recipe, oil 2 small baking dishes, and divide the sauce between so that we can keep his non-vegan potstickers separate from mine. Just use half a bag or so of frozen potstickers each.

#veganism #veganrecipes #plantbasedrecipes #thebloomingplatter #foodstylist #recipedeveloper #foodphotography #potstickers

@veganchefs
@vegan_community

Print Friendly, PDF & Email
by betsy

Spicy Korean Beef & Broccoli Noodles (vegan/plant-based/gf)

Three things inspired this recipe: an over-ripe banana and both newly discovered Palmini Linguini and Nasoya’s Korean BBQ or Gochujang plant-based “beef.” My husband, a resolute carnivore, even likes this “beef.” And me, not a big fan of plant-based “meats,” craves it.

I had tried the Palmini lasagna sheets years ago and found them way too firm and difficult to cut to be pleasant. Yet I loved that they were made from hearts of palm. My father was so wild about hearts of palm so much–somewhat of a delicacy when we were growing up–that we would put a can in his Christmas stocking.

But we were recently served the Palmini linguini at a dinner party, and it was a game changer. The linguini and the angel hair have earned a regular spot on our shopping list.

At only 20 calories per serving–60 for the whole bag–and ready in a flash–you just drain, rinse, and heat–I can once again, after MANY years, enjoy “pasta” dishes again. (Wheat pasta has more protein and nutrition overall, but way too many calories to work in my diet, especially when I am getting protein from another source.)

Korean Beef & Broccoli Noodles (vegan & plant-based)
Yield: 4 servings

1 tablespoon olive oil
1 cup diced yellow onion
1/2 teaspoon sea salt
1-2 large garlic cloves, minced
1 overripe mashed banana
1 to 2 tablespoons plant-based “fish” sauce (I like a pineapple version sold at one of our Asian markets)
1 tablespoon hot chili crisp
1-15 ounce can lite coconut milk
7 ounces Nasoya Korean BBQ or Gochujang plant-based “beef”
8 ounces broccoli florets, cooked (I use the steam in bag variety)
8 ounces drained and rinsed Palmini linguini
1/4 cup roasted and lightly salted peanuts
1 tablespoon tuxedo (black and white) sesame seeds

In large skillet or Dutch oven, heat oil over medium to shimmering. Add onion and salt and saute, stirring frequently, until softened, about 5 minutes. Add garlic and continue sauteeing and stirring for about 3 more minutes. Lower heat if necessary to prevent browning.
Add banana, fish sauce, hot chili crisp, and coconut milk to onion mixture, in order, stirring until well combined after each addition. Bring to a simmer. Add plant-based beef, broccoli, and Palmini linguini, stir well, and heat through. Serve garnished, if desired, with peanuts and sesame seeds.

Print Friendly, PDF & Email
by betsy

Krunchi Kimchi Slaw (vegan & plant-based)

This slaw is the best date: low maintenance, travels well, plays well with others, and everyone loves it!

There’s only one draw-back: it is just a little pungent in the aroma department. But that’s not a problem if everyone eats some…and they will!

Krunchi Kimchi Slaw (vegan & plant-based)
Yield: 10-12 servings

8.5 ounces shredded cabbage with or without carrot (I purchase a bag of slaw mix)
16 ounces kimchi (I use Cleveland Kitchen’s Mild Vegetable Kimchi)
1/4 cup thinly sliced green onions (I use just the green part)
1-2 tablespoons hot chili crisp
Optional Garnishes:
Finely Chopped Peanuts
Fried Rice Noodles
Toasted Coconut
Tuxedo (black & white) Sesame Seeds

In a large bowl, using two forks, toss together all ingredients, except garnishes, until well combined. Serve immediately, garnished as desired, or cover tightly and refrigerate until serving time and garnish just before serving.

Print Friendly, PDF & Email
by betsy

Krunchy Kimchi Slaw with Chili Crisp (super simple, 6-ingredient,vegan/ plant-based)

This beautiful and refreshing slaw was a hit at a neighborhood retirement and Labor(less) Day Party for my (too-young-to-retire husband)…but it would be welcome on any table anyvtime. It brought the spice and the crunch, pairing beautifully with our host’s baked ‘bellas and chimichurri sauce, sliced tomatoes, and smash-baked baby potatoes.

Krunchy Kimchi Slaw with Chili Crisp (super simple, 6-ingredient, vegan& plant-based)

Yield: 8 servings

1/4 cup plant-based cream cheese (I use Tofutti Smoke, but any plain or savory flavor will work)
1-3 tablespoons chili crisp (I like 3, but adjust to suit your spice tolerance)
10 ounces shredded cabbage or slaw mix
10 ounces Kimchi
2 green onions, thinly sliced diagonally)
Approximately 1 tablespoon toasted sesame seeds (white or tuxedo)

In large bowl, warm cream cheese for 20-30 seconds on microwave. Stir in chili crisp followed by cabbage and kimchi until well-combined. Cover and refrigerate until serving time. Just before serving, top with onions and garnish with srsame seeds.

#vegan #veganism #veganshare #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegansofinstagram #vegansofig #vegansoffacebook #vegansofvirginia #goveg #veganforlife #govegan #doitfortheanimals #animalsarefriendsnotfood #herbivore #crueltyfree #thebloomingplatter #foodstylist #recipedeveloper #foodphotography @veganchefs
@vegan_community

Print Friendly, PDF & Email
by betsy

Miso Butter Vegetable Soup (vegan & plant-based)

Miso Butter Vegetable Soup
Yield: 4 servings

So many people–including me–have been very sick this holiday season. A bowlful of colorful, flavorful antioxidants seemed in order, so I whipped this together for lunch today using what I had on hand…and I will keep making it year round, in sickness and in health!

Out of hot chili crisp, I reached for miso instead, and I am not mad about it. I like to serve this soup with both a spoon and chopsticks, though slurping the broth–and inhaling the steam–is perfectly acceptable.

1 tablespoon olive oil
1 small yellow or white onion, slivered
1 red or green bell pepper, seeded, stemmed, and slivered
10 ounces frozen riced cauliflower, cooked according to package directions (I microwave)
12 ounces mixed Asian vegetables, cooked according to package directions (I microwave)
8 ounces fresh baby spinach
4 ounces fresh arugula
2 cups vegetable stock
2 tablespoons yellow miso
1 tablespoon vegan butter
1 tablespoon dried tarragon
1/2 teaspoon Chinese Five Spice or Japanese Seven Spice or to taste
1/2 teaspoon garlic powder
Optional garnish: roasted and lightly salted cashews or peanuts

In large soup pot, heat oil over medium. Add onion and peppers and saute, stirring frequently 3 to 5 minutes or until tender. Add remaining ingredients in order–adding greens in batches if desired–and stir well until greens are wilted. Continue simmering, stirring often, until most of moisture is evaporated. Serve hot in bowls topped with nuts if desired.

#vegan #veganism #veganshare #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegansofinstagram #vegansofig #vegansoffacebook #vegansofvirginia #goveg #veganforlife #govegan #doitfortheanimals #animalsarefriendsnotfood #herbivore #crueltyfree #thebloomingplatter #foodstylist #recipedeveloper #foodphotography #soup #Asiansoup #misobutter

@vegan_community

Print Friendly, PDF & Email
by betsy

Creamy Hot Chili Crisp Alfredo (vegan/plant-based)

Photo note: I didn’t bother to stage a photo because we wanted to dive in on a Friday night at the end of a full week. So this shot is of a real dinner on a real table: rustic but lovely enough for company. And the flavor will send you!

Inspired by a vegetarian dish in the New York Times, this creamy, decadent-tasting, and nutritional powerhouse of a one-dish meal became an instant go-to using my favorite condiment: hot chili crisp! And it is vegan and plant-based, natch.

I subbed coconut milk + cornstarch for cream and vegetables for the pasta–spiralized butternut squash and riced cauliflower–along with the spinach. Feel free to use the vegetables of your choice or even cooked pasta (about 2 cups) as in the original recipe. I am just not a big pasta fan, yet I wanted the look, so I use the spiralized squash; zucchini would be nice, too. And, I use frozen vegetables to avoid food waste from unintentional spoilage.

Creamy Hot Chili Crisp Alfredo (vegan & plant-based)

1 tablespoon plant-based butter
2 tablespoons hot chili crisp (found in jars in Asian section of international aisle in grocery store or Asian markets)
1-13.5 ounce can lite coconut milk
1 tablespoon cornstarch
3 to 4 ounces fresh baby spinach
12 ounces frozen spiralized butternut squash, cooked according to package directions (I microwave)
10 ounces riced cauliflower, cooked according to package directions (I microwave)
1/3 to 1/2 cup plant-based parmesan or feta (I like Follow Your Heart)
Optional garnishes: more parmesan/feta and pinenuts, toasted or not

In large skillet over medium heat, melt butter and whisk in hot chili crisp. Lower or raise heat as necessary throughout cooking process. Whisk in half coconut milk. Whisk cornstarch into remaining coconut milk in can and whisk into mixture in skillet. Heat through. Add cheese and stir until almost melted. Add spinach and stir until wilted and distributed. Gently fold in noodles and cauliflower and cook, stirring, until heated through. Serve in bowls garnished as desired.

#vegan #veganism #veganshare #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegansofinstagram #vegansofig #vegansoffacebook #vegansofvirginia #goveg #veganforlife #govegan #doitfortheanimals #animalsarefriendsnotfood #herbivore #crueltyfree #thebloomingplatter #foodstylist #recipedeveloper #foodphotography

@vegan_community

Related Posts Plugin for WordPress, Blogger...
Print Friendly, PDF & Email