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In today’s digital age, it takes nothing more than a quick Google search like “vegan spaghetti bolognese” to find incredible and creative vegan versions of your favourite meals. This being said, there’s a plethora of dishes from around the world that you may have never heard of, or never considered making vegan.
As a well-deserved shout-out to Asian cuisine, here are my favourite recipes from different parts of Asia I find myself making on a weekly basis, because they’re just so easy to “veganize”!
Mapo Tofu (China)
Mapo Tofu (or Mapo Doufu) is a popular Chinese dish from the Sichuan province – an area traditionally known for cultivating recipes using Sichuan pepper, a spice that makes your mouth numb – creating a wonderfully unique sensation in comparison to regular spicy dishes with chili peppers.
Served over rice, this vegan version of Mapo Tofu fuses tofu and shiitake mushrooms (in place of minced meat) with a fiery, bright red sauce made up of chili bean paste, black bean paste (both of which are available in the Asian section of most supermarkets), aromatic ginger, garlic and spring onion. This “numbness” may not sound appetizing, but underneath the heat, Sichuan pepper releases an incredible flavour into the dish – and don’t forget, you can easily adjust the amount you use to suit your tolerance.
Recipe: http://appetiteforchina.com/recipes/vegetarian-mapo-tofu
Tteokbokki (Korea)
My mouth waters every time I see a photo of this dish. Tteokbokki translates to spicy rice cakes (not the kind you spread peanut butter on), and it’s a massively popular dish in Korea. Admittedly, it’s not the most nutritionally-dense dish in the world, and the chewy texture of the cylindrical rice cakes aren’t for everyone, but it’s one of the most effortless dishes to make. The spicy sauce is to die for as it’s spicy and sweet, combining gochujang (a very spicy Korean chili paste) with super-sweet agave syrup to create a gorgeous, soupy base for any extra veggies you may want to add. You can buy frozen rice cakes from most Asian supermarkets or online to store in your freezer for whenever the craving hits.
Recipe: http://thekoreanvegan.com/korean-fire-cakes-ddukbokee/
Chickpea Curry (India/South Asia)
Although it indeed originated in the Indian subcontinent, I was hesitant to include curry, particularly the chickpea variety, on this list as it has become so Westernised in Britain and comes in so many forms that some may argue it is no longer unique to South Asia. However, it is the malleability of this dish, and how perfect it is as a protein-rich, delicious vegan lunch or dinner that made it a crime not to mention.
I recently discovered that substituting coconut milk for regular almond milk is much healthier as coconut milk contains a whopping 21 grams of saturated fat. Now it seems like a no-brainer. It may not be as creamy, but for me it’s just as satisfying – and without the guilt!
Recipe: https://www.bbcgoodfood.com/recipes/tomato-chickpea-curry
Sushi and Onigiri (Japan)
With the option of raw fish clearly eliminated, forming an appetising vegan sushi roll is always a test of creativity. I won’t be giving a specific recipe for this, as I do believe it’s a dish to make your own. My personal favourite fillings include roasted sweet potato, fried tofu, avocado, cucumber, pepper and vegan soft cheese, in different combinations or all in one roll. The method of preparing sushi is often the difficult part. You can use this video as a guide: https://www.youtube.com/watch?v=swGJ2dIu9XE
If you’re looking for something different, but still of a similar style to sushi, onigiri (rice balls with filling) is the perfect option. I’ve personally tried this recipe with a sweet potato and avocado filling and it was delicious: http://jenessasdinners.blogspot.co.uk/2013/12/sweet-potato-and-avocado-yaki-onigiri.html#.Wn3LmKhl82w
There are really no limits when it comes to adapting Asian food (or food of any culture) and inventing wonderful vegan meals to call your own whilst still enjoying your favourite foods. Have fun experimenting!
Edited By Isabelle Walker
Sources
http://vegannomadchick.com/2017/04/28/vegan-sushi-to-start-the-weekend/ http://appetiteforchina.com/recipes/vegetarian-mapo-tofu
https://www.bbc.co.uk/food/recipes/chickpeacurry_2213
http://thekoreanvegan.com/korean-fire-cakes-ddukbokee/
https://www.youtube.com/watch?v=swGJ2dIu9XE