Asian Vegan Food Types and Recipes
Asia has traditionally developed a lot of vegetarian cuisine. Especially for religious reasons such as Buddhism and Hinduism, vegan cuisine has also developed a lot. Below are vegan food recipes from all over Asia.
1. Japan
Miso SoupMaterial:
4 cups kelp soup
3 tablespoons of miso bean paste
1/2 cup tofu (small cut)
2 spring onions (chopped)
1 sheet of kelp
How to make:
Boil kelp soup.
When it starts to boil, take out the kelp.
Dissolve miso soybean paste in the soup.
Add tofu and green onions and boil a little more.
Put it in a bowl.
Characteristic: The deep taste of miso soybean paste and the umami taste of kelp broth are in harmony, and tofu and green onions are gently combined.
Gobo Salad
Material:
1 gobbo (cow)
One carrot
2 tablespoons of sesame oil
2 tablespoons of soy sauce
a tablespoon of sugar
a tablespoon of vinegar
A bit of salt
How to make:
Shred the gobo and carrot.
Blanch it slightly in boiling water and rinse it in cold water.
Make a dressing by mixing sesame oil, soy sauce, sugar, vinegar, and salt.
Mix the blanched gobo and carrots in the dressing.
Characteristic: The savory taste of Gobo and the scent of sesame oil combine well to make a refreshing salad.
2. China
Vegan Mapo TofuMaterial:
1 bean curd (small cut)
2 tablespoons of cooking oil
2 slices of garlic (minced)
1 tbsp ginger (minced)
2 tablespoons of red pepper oil
1 tablespoon of bean sprouts
2 tablespoons of soy sauce
a tablespoon of vinegar
1 cup of vegetable stock
2 tablespoons of starch water (2 tablespoons of water + 1 tablespoons of starch)
1 spring onion (chopped)
How to make:
Add cooking oil to the pan and stir-fry garlic and ginger.
Add red pepper oil and soy sauce and mix well.
Add soy sauce and vinegar and add tofu.
Pour vegetable stock and boil.
Add starch water to adjust the concentration.
Finally, add chopped green onions to finish.
Characteristic: The spicy taste of red pepper oil and soy sauce blends well with tofu. A thick sauce is completed with starch water.
Vegan Steamed Dumplings
Material:
20 sheets of dumpling skin
1 cup cabbage (mince)
1/2 cup carrot (minced)
1/2 cup shiitake mushrooms (mince)
1/2 cup tofu (crushed)
2 tablespoons of soy sauce
1 tablespoon of sesame oil
1 tablespoon of chopped spring onions
How to make:
Finely chop the cabbage, carrot, and shiitake mushrooms and stir-fry them in a pan.
Mash tofu and mix with roasted vegetables.
Season with soy sauce, sesame oil, and minced green onions.
Put the filling in the dumpling skin and make the dumpling.
Steamed dumplings in a steamer for 15 minutes.
Characteristic: The taste of various vegetables and the soft texture of tofu blend well with the dumpling skin.
3. Korea
Bibimbap (Vegan Bibimbap)Material:
2 cups of rice
1/2 cup spinach
1/2 cup carrot (sliced)
1/2 cup zucchini (shredded)
1/2 cup bean sprouts
1/2 cup of bracken
2 tablespoons of red pepper paste
1 tablespoon of sesame oil
1 tbsp of minced garlic
A bit of sesame salt
How to make:
Blanch spinach, carrots, zucchini, bean sprouts, and bracken, respectively, and season with sesame oil, minced garlic, and salt.
Put rice in a bowl and put the prepared herbs on top.
Mix well with red pepper paste and sesame oil.
Sprinkle sesame salt to finish.
Characteristic: The savory taste of various herbs and the spicy taste of red pepper paste are harmonized.
Vegan Japchae
Material:
200g of glass noodles
1/2 cup spinach
1/2 cup carrot (sliced)
1/2 cup onion (shredded)
1/2 cup shiitake mushrooms (shredded)
2 tablespoons of soy sauce
1 tablespoon of sesame oil
a tablespoon of sugar
1 tbsp of minced garlic
A bit of sesame salt
How to make:
Boil the glass noodles in boiling water, rinse it in cold water, and season with sesame oil, soy sauce, and sugar.
Stir-fry spinach, carrot, onion and shiitake mushrooms respectively.
Mix both boiled glass noodles and roasted vegetables.
Mix well with minced garlic and sesame salt.
Characteristic: The chewy texture of glass noodles blends with the taste of various vegetables.
4. Thailand
"Vegan Pad Thai"Material:
200g of rice noodles
1 cup tofu (small cut)
1 cup of bean sprouts
1/2 cup carrot (sliced)
1/2 cup chives (cut)
2 tablespoons of peanuts (chopped)
2 tablespoons of soy sauce
1 tbsp tamarind paste
a tablespoon of sugar
1 lime (juice)
A bit of red pepper powder
How to make:
The rice noodles are soaked in boiling water.
Stir-fry tofu in a pan until golden.
Add bean sprouts, carrots, and chives and stir-fry together.
Season with soy sauce, tamarind paste, sugar and lime juice.
Add rice noodles and mix well.
Finish by sprinkling minced peanuts and red pepper powder.
Features: The sour taste of tamarind, the salty taste of soy sauce, and the sweetness of sugar are combined.
"Vegan Som Tum"
Material:
1 papaya (sliced)
1 tomato (chopped)
1/2 cup carrot (sliced)
2 tablespoons of soy sauce instead of fish sauce
1 lime (juice)
a tablespoon of sugar
1 red pepper (chopped)
2 tablespoons of peanuts (chopped)
How to make:
Put the shredded papaya, tomatoes, and carrots in a large bowl.
Make a dressing by mixing soy sauce, lime juice, sugar, and minced peppers.
Pour the dressing into the vegetables and mix well.
Sprinkle with minced peanuts to finish.
Features: The crisp texture of papaya, the sour taste of lime, and the spicyness of peppers are in harmony.
These various vegan recipes allow you to enjoy Asia's rich vegetarian cuisine. With dishes that reinterpret each country's traditional flavors in a modern and healthy way, try a variety of dishes using various vegetables and ingredients.