The vibrant and diverse world of Asian cuisine has long been a staple of global culinary culture. With its rich flavors, bold ingredients, and diverse regional specialties, it’s no wonder that many people crave the opportunity to recreate these dishes in their own kitchens. And what better way to do so than with a plant-based twist? Veganism is on the rise globally, and Asian cuisine has plenty to offer in terms of delicious, satisfying, and innovative vegan recipes.
Whether you’re looking for comforting bowl meals, savory snacks, or sweet treats, the world of vegan Asian cuisine has something for everyone. In this article, we’ll be exploring 20 mouth-watering vegan recipes from across Asia, each one a testament to the region’s incredible culinary diversity. From spicy Thai curries to crispy Korean pancakes, and from steaming Japanese ramen to rich Chinese mapo tofu, get ready to embark on a flavorful journey that will leave your taste buds singing for more.
Spicy Thai Vegan Basil Fried Rice
This flavorful and spicy dish combines the simplicity of fried rice with the bold flavors of Thailand. Perfect as a main course or as a side, this vegan version is just as delicious as its non-vegan counterpart.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g., peas, carrots, corn)
– 1/4 cup chopped fresh Thai basil
– 2 teaspoons soy sauce
– 1 teaspoon sriracha
– Salt and pepper to taste
– 1 tablespoon vegan fish sauce (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onion and garlic; cook until onion is translucent.
3. Add mixed vegetables; stir-fry for 2-3 minutes.
4. Add cooked rice, soy sauce, sriracha, salt, and pepper. Stir-fry for 5-7 minutes, breaking up any clumps with a spatula.
5. Taste and adjust seasoning as needed.
6. Garnish with Thai basil and serve immediately.
Cooking Time: 15-20 minutes
Crispy Korean Vegan Kimchi Pancakes
Experience the bold flavors of Korea with these crispy, savory vegan kimchi pancakes. Made with a mixture of kimchi, tofu, and chickpea flour, this recipe is perfect for a quick snack or as an accompaniment to your favorite dishes.
Ingredients:
– 1 cup kimchi, chopped
– 1/2 cup firm tofu, crumbled
– 1/4 cup chickpea flour
– 1/4 cup water
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. In a bowl, combine kimchi, tofu, and chickpea flour.
2. Gradually add water and mix until a thick batter forms.
3. Add soy sauce, sesame oil, salt, and pepper; stir to combine.
4. Heat a non-stick skillet or griddle over medium-high heat.
5. Drop the batter by 1/4 cupfuls onto the skillet.
6. Cook for 2-3 minutes on each side, until crispy and golden brown.
7. Serve hot with your favorite dipping sauce or garnish with chopped green onions.
Cooking Time: 8-10 minutes per batch
Japanese Vegan Miso Ramen with Tofu
This comforting and flavorful Japanese-inspired ramen dish is a perfect vegan twist on the classic favorite. With rich miso broth, springy noodles, and tender tofu, this recipe is sure to become a staple in your kitchen.
Ingredients:
– 1 package of vegan ramen noodles
– 2 tablespoons of miso paste
– 4 cups of vegetable broth
– 1/4 cup of soy sauce
– 2 tablespoons of sesame oil
– 1 block of firm tofu, cut into small cubes
– Green onions and sesame seeds for garnish (optional)
Instructions:
1. Cook the ramen noodles according to package instructions. Drain and set aside.
2. In a large pot, whisk together miso paste, vegetable broth, soy sauce, and sesame oil.
3. Bring the mixture to a simmer over medium heat.
4. Add the tofu cubes and cook for 3-5 minutes or until heated through.
5. Serve the ramen noodles in bowls and ladle the hot miso broth and tofu on top.
6. Garnish with green onions and sesame seeds if desired.
Cooking Time: 15-20 minutes
Chinese Vegan Mapo Tofu with Mushrooms
This vegan version of the classic Sichuan dish Mapo Tofu substitutes meat with tender mushrooms, while keeping the bold flavors and spicy kick. A perfect blend of savory, sweet, and numbing spices will leave you craving for more.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon cornstarch
– 2 teaspoons Sichuan peppercorns, toasted and ground
– 1 teaspoon chili bean paste (doubanjiang)
– 1/4 teaspoon white pepper
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– Scallions, chopped (optional)
Instructions:
1. In a medium bowl, whisk together soy sauce, rice vinegar, and cornstarch. Add tofu cubes and toss to coat.
2. Heat oil in a wok or large skillet over high heat. Add mushrooms and cook until golden brown, about 3-4 minutes.
3. Add garlic, Sichuan peppercorns, chili bean paste, and white pepper. Stir-fry for 1 minute.
4. Add tofu cubes to the wok and stir-fry until coated with sauce, about 2-3 minutes.
5. Serve hot, garnished with chopped scallions if desired.
Cooking Time: 15 minutes
Indonesian Vegan Gado-Gado Salad
Gado-gado is a popular Indonesian salad made with mixed vegetables, tofu, and tempeh. This vegan version replaces the traditional animal-based ingredients with plant-based alternatives, making it a delicious and healthy option for everyone.
Ingredients:
– 1 cup mixed vegetables (long beans, cabbage, carrots, bean sprouts)
– 1/2 cup firm tofu, cut into small cubes
– 1/4 cup tempeh, crumbled
– 1/4 cup peanut sauce (store-bought or homemade)
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Chopped scallions and fried onions for garnish (optional)
Instructions:
1. In a large bowl, combine the mixed vegetables, tofu, and tempeh.
2. In a small bowl, whisk together the peanut sauce, soy sauce, rice vinegar, and grated ginger.
3. Pour the dressing over the vegetable mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Garnish with chopped scallions and fried onions if desired.
6. Serve immediately.
Cooking Time: 10 minutes
Vietnamese Vegan Pho with Bean Curd
Savor the rich flavors of Vietnam’s national noodle soup, now veganized and featuring silky bean curd. This comforting bowl is perfect for a chilly evening or as a nourishing meal any time.
Ingredients:
– 1 package of rice noodles
– 2 cups vegetable broth (homemade or store-bought)
– 1/4 cup soy sauce
– 2 tablespoons grated ginger
– 2 cloves garlic, minced
– 8 oz firm tofu, cut into bite-sized pieces
– 1/2 cup bean curd, sliced
– Fresh herbs (basil, mint, cilantro), for garnish
– Lime wedges, for serving
Instructions:
1. Cook rice noodles according to package instructions and set aside.
2. In a large pot, combine vegetable broth, soy sauce, ginger, and garlic. Bring to a simmer over medium heat.
3. Add tofu and bean curd; cook for 5-7 minutes or until heated through.
4. Serve hot noodles in bowls and ladle the pho broth over them. Garnish with fresh herbs and serve with lime wedges.
Cooking Time: 15-20 minutes
Malaysian Vegan Curry Laksa
This recipe brings together the bold flavors of Malaysia with a plant-based twist, creating a rich and comforting curry laksa that’s perfect for any occasion. With a medley of spices and vegetables, this dish is both satisfying and healthy.
Ingredients:
– 2 tablespoons coconut oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 tablespoon curry powder
– 1 teaspoon turmeric
– 1/2 teaspoon cayenne pepper
– 1 can (14 oz) coconut milk
– 4 cups vegetable broth
– 1 cup mixed vegetables (such as bell peppers, carrots, and potatoes)
– 1/2 cup firm tofu, cubed
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat the oil in a large pot over medium heat. Add onion, garlic, and ginger; cook until softened.
2. Stir in curry powder, turmeric, and cayenne pepper; cook for 1 minute.
3. Add coconut milk, broth, mixed vegetables, and tofu. Bring to a simmer.
4. Reduce heat to low and let curry laksa cook for 20-25 minutes or until the flavors have melded together.
5. Season with salt and pepper to taste. Garnish with cilantro leaves.
Cooking Time: 25-30 minutes
Filipino Vegan Adobo with Green Beans
This plant-based take on the popular Filipino dish is a game-changer for vegan foodies. By substituting meat with tender green beans and using aromatic spices, this recipe brings a new level of excitement to the traditional adobo.
Ingredients:
– 1 cup green beans, cut into 1-inch pieces
– 2 tablespoons soy sauce (make sure it’s vegan)
– 2 tablespoons vinegar (apple cider or balsamic work well)
– 1 tablespoon sesame oil
– 2 cloves garlic, minced
– 1 teaspoon ground black pepper
– Salt to taste
– 1/4 cup water
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the sesame oil in a large skillet or wok over medium-high heat.
2. Add the green beans and cook until tender, about 3-4 minutes.
3. In a small bowl, whisk together soy sauce, vinegar, garlic, black pepper, and salt.
4. Pour the adobo mixture over the cooked green beans and stir to combine.
5. Add water and bring to a simmer. Reduce heat to low and let cook for an additional 2-3 minutes.
6. Garnish with fresh cilantro leaves if desired. Serve hot over rice or noodles.
Cooking Time: 10-12 minutes
Singaporean Vegan Chili Tofu
This flavorful dish combines the bold flavors of Singaporean chili crab with the creamy texture of tofu, all in a vegan-friendly package. Perfect for a quick and satisfying meal or as an appetizer to share with friends.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (green, red, yellow)
– 1 cup cooked and mashed chickpeas
– 2 teaspoons chili paste (Singaporean-style or store-bought)
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Chopped scallions and toasted peanuts for garnish (optional)
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add onion, garlic, and bell peppers; stir-fry until tender.
3. Add tofu, chickpeas, chili paste, soy sauce, and sesame oil; stir-fry for 2-3 minutes.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with scallions and toasted peanuts if desired.
Cooking Time: 15-20 minutes
Thai Vegan Green Curry with Vegetables
A creamy and aromatic Thai curry made with a variety of colorful vegetables, perfect for a quick and satisfying vegan meal. This recipe is easy to make and can be adjusted to suit your taste preferences.
Ingredients:
– 2 cups mixed vegetables (bell peppers, carrots, zucchini, green beans)
– 2 tablespoons vegan green curry paste
– 1 tablespoon coconut oil
– 2 cloves garlic, minced
– 1 can full-fat coconut milk
– 1 cup vegetable broth
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat the coconut 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 mixed vegetables and cook for 3-4 minutes, until tender-crisp.
4. Stir in the green curry paste and cook for an additional 1-2 minutes, until the flavors meld together.
5. Pour in the coconut milk and vegetable broth, and stir to combine.
6. Bring the mixture to a simmer and let cook for 5-7 minutes, until the sauce has thickened slightly.
7. Season with soy sauce, salt, and pepper to taste.
8. Garnish with fresh cilantro leaves and serve over rice or noodles.
Cooking Time: 20-25 minutes
Vegan Korean Bibimbap with Tofu and Gochujang
Experience the bold flavors of Korea in this vegan twist on the classic Bibimbap dish, featuring crispy tofu and a savory gochujang sauce.
Ingredients:
– 1 block extra-firm tofu, drained and cut into small cubes
– 2 cups mixed vegetables (bean sprouts, shredded carrots, diced zucchini)
– 1/4 cup gochujang sauce
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon sesame oil
– 1 teaspoon sugar
– 1/4 teaspoon red pepper flakes
– Salt and black pepper to taste
– 1 cup cooked white or brown rice
– Sesame seeds and chopped green onions for garnish (optional)
Instructions:
1. Cook the tofu by pan-frying until crispy, then set aside.
2. In a large bowl, combine mixed vegetables, gochujang sauce, soy sauce, rice vinegar, sesame oil, sugar, and red pepper flakes. Mix well to coat.
3. Add cooked rice to the bowl and toss to combine.
4. Divide the Bibimbap mixture onto individual plates or bowls.
5. Top with crispy tofu and garnish with sesame seeds and chopped green onions (if using).
6. Serve immediately and enjoy!
Cooking Time: 20-25 minutes
Chinese Vegan Sweet and Sour Eggplant
This recipe brings together the sweet and sour flavors of traditional Chinese cuisine with the tender texture of eggplant, all without the use of eggs or animal products. Perfect for a quick and easy dinner or as an appetizer for your next gathering.
Ingredients:
– 2 medium-sized eggplants, sliced into 1-inch thick rounds
– 1/4 cup cornstarch
– 2 tablespoons soy sauce
– 2 tablespoons sugar
– 2 tablespoons vinegar (apple cider or white wine)
– 2 cloves garlic, minced
– 1 tablespoon sesame oil
– 1 teaspoon grated ginger
– Salt and pepper to taste
Instructions:
1. In a shallow dish, mix together cornstarch, soy sauce, sugar, vinegar, garlic, sesame oil, and ginger.
2. Add the eggplant slices to the marinade and let it sit for at least 30 minutes or up to several hours in the refrigerator.
3. Preheat your oven to 400°F (200°C).
4. Remove the eggplant from the marinade, letting any excess liquid drip off.
5. Bake the eggplant for 20-25 minutes, flipping halfway through.
6. Serve hot with steamed rice or noodles.
Cooking Time: 45 minutes
Japanese Vegan Okonomiyaki with Cabbage
Okonomiyaki is a popular Japanese street food that typically contains eggs and seafood, but this vegan version swaps those ingredients for plant-based alternatives. This recipe uses cabbage as the main filling, making it a hearty and flavorful dish.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup water
– 1/4 cup cornstarch
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon sugar
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons canola oil
– 1 medium cabbage, thinly sliced
– 1/2 cup firm tofu, crumbled
– 1/4 cup chopped green onions
– 1 tablespoon grated ginger
Instructions:
1. In a large bowl, whisk together flour, water, cornstarch, soy sauce, rice vinegar, sugar, salt, and pepper.
2. Heat 1 tablespoon of oil in a non-stick pan over medium-high heat.
3. Pour the batter into the pan and spread evenly.
4. Add the cabbage, tofu, green onions, and ginger on half of the pancake.
5. Fold the other half over to cover the filling.
6. Cook for 2-3 minutes or until the bottom is golden brown.
7. Flip and cook for another 2-3 minutes.
Cooking Time: 4-6 minutes
Vegan Taiwanese Scallion Pancakes
These scallion pancakes are a popular street food in Taiwan, and our vegan version is just as flavorful and crispy. Made with a simple dough of flour, water, and salt, these treats are perfect for snacking or serving as an appetizer.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup warm water
– 1/4 teaspoon salt
– 1/4 cup finely chopped scallions (green onions)
– Vegan oil or cooking spray
Instructions:
1. In a large mixing bowl, combine flour, warm water, and salt. Mix until a dough forms.
2. Knead the dough for 5-7 minutes until smooth and elastic.
3. Divide the dough into 4 equal pieces.
4. Roll out each piece into a thin circle (about 1/8 inch thick).
5. Brush the surface with vegan oil or cooking spray.
6. Sprinkle chopped scallions evenly over the pancake.
7. Fold the pancake in half to form a triangle, and press edges together to seal.
8. Heat a non-stick skillet or wok over medium-high heat. Cook for 2-3 minutes on each side, until crispy and golden.
Cooking Time: 4-6 minutes per batch
Vietnamese Vegan Banh Mi with Tempeh
This recipe combines the crunch of fresh vegetables, the creaminess of vegan mayo, and the savory flavor of tempeh to create a delicious and satisfying banh mi. Perfect for a quick lunch or snack.
Ingredients:
– 1/2 cup tempeh, crumbled
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 tablespoon maple syrup
– 1 teaspoon grated ginger
– 4-6 banh mi breads (or crusty baguette)
– 1/2 cup pickled carrots and daikon radish
– 1/4 cup sliced cucumber
– 1/4 cup sliced bell peppers
– 2 tablespoons vegan mayo
– Fresh cilantro leaves, chopped (optional)
Instructions:
1. In a small bowl, whisk together tempeh, soy sauce, rice vinegar, maple syrup, and ginger.
2. Slice the banh mi breads in half and toast until lightly browned.
3. Spread a layer of vegan mayo on each baguette half.
4. Top with pickled carrots and daikon radish, cucumber, bell peppers, and crumbled tempeh mixture.
5. Garnish with chopped cilantro leaves, if desired.
Cooking Time: 10-15 minutes
Thai Vegan Mango Sticky Rice
This classic Thai dessert gets a vegan twist by replacing the traditional coconut milk with plant-based alternatives, making it a perfect treat for warm weather. This simple recipe combines sweet ripe mango with creamy sticky rice, creating a harmonious balance of flavors and textures.
Ingredients:
– 1 cup glutinous (sweet) rice
– 2 cups water
– 1/4 cup vegan coconut cream or milk
– 2 tablespoons palm sugar or brown sugar
– 1 tablespoon sesame oil
– 1 ripe mango, sliced
– Salt to taste
Instructions:
1. Rinse the glutinous rice and soak it in water for at least 4 hours or overnight.
2. Cook the rice according to package instructions using the soaking water. Drain excess water.
3. In a pan, combine vegan coconut cream or milk, palm sugar or brown sugar, and sesame oil. Heat over low heat until the mixture thickens and forms a sticky consistency.
4. Combine cooked rice with the sticky sauce and mix well.
5. Serve warm or at room temperature with sliced mango.
Cooking Time: 1 hour (including soaking time)
Indian Vegan Chana Masala (for an Asian fusion twist)
Experience the bold flavors of India with a vegan twist in this recipe, combining the richness of chana masala with the brightness of Asian spices. This dish is perfect for a quick and satisfying meal.
Ingredients:
– 1 can chickpeas (14 oz), 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 (optional)
– 1 can coconut milk (14 oz)
– 1 cup vegetable broth
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onions and cook until caramelized, about 5 minutes.
3. Add garlic, ginger, cumin, curry powder, turmeric, and cayenne pepper (if using). Cook for 1 minute.
4. Stir in chickpeas, coconut milk, and vegetable broth. Bring to a simmer.
5. Reduce heat to low and cook for 15-20 minutes or until the flavors have melded together.
6. Season with salt to taste.
7. Garnish with cilantro leaves and serve over rice or with naan bread.
Cooking Time: 20-25 minutes
Nepalese Vegan Momos with Spinach Filling
Experience the authentic taste of Nepal with these vegan momos, filled with a flavorful spinach and herb mixture. A perfect snack or meal for any occasion.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup warm water
– 1/2 cup finely chopped fresh spinach
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh cilantro
– 1 tablespoon lemon juice
Instructions:
1. In a large mixing bowl, combine flour and salt.
2. Gradually add warm water to form a dough.
3. Knead the dough for 5-7 minutes until smooth.
4. Divide the dough into small balls (about 1 inch in diameter).
5. Roll out each ball into a thin circle.
6. Place a tablespoon of spinach filling in the center of each circle.
7. Fold and shape into momos, sealing the edges by pressing with your fingers.
8. Steam the momos for 15-20 minutes or cook them in boiling water for 10-12 minutes.
Cooking Time: 15-20 minutes (steaming) or 10-12 minutes (boiling)
Vegan Japanese Teriyaki Tofu Skewers
A delicious and easy-to-make vegan twist on traditional teriyaki skewers, perfect for a quick dinner or appetizer.
Ingredients:
– 1 block of extra-firm tofu, drained and cut into 1-inch cubes
– 1/4 cup of soy sauce
– 1/4 cup of maple syrup
– 2 tablespoons of rice vinegar
– 2 tablespoons of sesame oil
– 1 tablespoon of grated ginger
– 1 clove of garlic, minced
– 10 bamboo skewers
– Sesame seeds and chopped green onions for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, ginger, and garlic.
3. Thread tofu cubes onto skewers, leaving a small space between each piece.
4. Brush the teriyaki mixture evenly onto both sides of the tofu.
5. Place skewers on a baking sheet lined with parchment paper.
6. Bake for 15-20 minutes or until tofu is golden brown and crispy.
7. Garnish with sesame seeds and chopped green onions, if desired.
Cooking Time: 15-20 minutes
Cambodian Vegan Amok Curry with Tofu
Amok curry is a popular Cambodian dish made with coconut milk, spices, and fish or meat. This vegan version uses tofu instead, keeping the rich flavors and creamy texture while catering to plant-based diets.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– 2 tablespoons vegetable oil
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions, garlic, and ginger; cook until onions are translucent.
3. Add tofu, cumin, coriander, turmeric, and cayenne (if using); cook until tofu is golden brown.
4. Pour in coconut milk; bring to a simmer.
5. Reduce heat to low; let curry simmer for 10-15 minutes or until flavors have melded together.
6. Season with salt and black pepper to taste.
7. Garnish with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Summary
Discover the flavors of Asia with these 20 delicious vegan recipes! From spicy Thai dishes to crispy Korean pancakes, and from Japanese miso ramen to Chinese mapo tofu, there’s something for every occasion. Explore the variety of international cuisines with vegan twists on classic dishes like Indonesian gado-gado salad, Vietnamese pho, Malaysian curry laksa, and Filipino adobo. Treat your taste buds with sweet and sour eggplant, okonomiyaki, scallion pancakes, and mango sticky rice. And for a unique fusion twist, try chana masala or Nepalese momos. Get cooking and enjoy the adventure!
Leave a Reply