Totally Vegan Traditional Asian Recipes
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We Have A Bunch Of Traditional Vegan Asian Recipes For You!
We are having an Asian feast today cooking up several vegan Asian recipes that are full of flavor and are super fun to make. We have Arroz Gata Filipino, Seitan with preserved mustard greens, Chinese Broccoli in Garlic Sauce, Five-Spice Tofu, and Smoked Tofu with Chinese chives, and more. Our featured Chef for today is Joy Lim Nakrin, Esq. She is with her Mother and Aunt who also join in on the cooking fun!
A Great Chef And So Much More!
Joy Lim Nakrin, Esq. is an anchor/reporter with NBC10 Boston and New England Cable News, soon to be joining COURT-TV. She advocates for several causes close to her heart pertaining to both the Asian American community and to animal welfare. As such, she is a board member for the New England chapter of the Asian American Journalists Association. She is also a member of the Humane Society of the United States Farm Animal Protection Council, a rescue dog mom, and a proud vegan.
Joy Lim Nakrin, Esq.
Let’s Dive Into These Asian Recipes A Bit More
Many Asian dishes are traditionally vegetarian or vegan, to begin with, and if they aren’t they can easily be turned into a delicious vegan version. We are so lucky to be shown how to make such a variety of yummy dishes today by our guest Chef Joy, and her family. Below are photos of a few of the dishes made, and the recipes are also posted below, so I hope you will give some of these dishes a try. They are so tasty!
Bean Vermicelli with Chinese dried mushroom and green onions.
Arroz Gata Filipino.
Chinese Broccoli in Garlic Sauce.
Silken Tofu with garlic black beans.
All of the dishes made today on #LunchBreakLIVE.
Arroz Gata Filipino
Ingredients
- 3 cups Sweet rice
- 1 can of Coconut milk
- 1 can of coconut cream
- 6 cloves of garlic minced
- 2 onions sliced
- 1 green pepper
- 1 red pepper
- 1 yellow pepper
- 1 orange pepper
- 1 potato chipped
- A handful Pine nuts
Instructions
- Wash sweet rice to rinse starch 5 times. Soak sweet rice in spring water overnight or 2 hrs advance.
- Steam rice until done.
- Simmer onions and garlic in coconut water and cream for 20 minutes in low heat. Add potatoes. Simmer 5 minutes. Add sweet pepper. Simmer 3 minutes.
- Mix rice and coconut veggies. Top with pine nuts.
Seitan with preserved mustard greens (16 g. Protein)
Ingredients
- 1 tbsp extra virgin olive oil
- 1 can preserved mustard greens 1 g. protein
- 8 oz. seitan 15 g protein
Instructions
- Saute mustard green in oil until brown and fragrant.
- Add seitan and mix well.
Five spice tofu and Smoked tofu with Chinese chives ) 25 G protein
Ingredients
- 1 tbsp. Extra virgin olive oil
- 1 lb chopped Chinese chives
- 12 oz. five spice tofu cut in thin strips
- 11 oz smoked tofu. cut in thin strips
Instructions
- Sauté Chinese chives in oil until fragrant and soft. Remove and set aside.
- Sauté tofu until crispy on both sides. Add chives.
Silken Tofu with garlic black beans
Ingredients
- 34 oz Silken tofu
- 4 tbsp Garlic black beans
- 1 tsp pure sesame oil
- 4 tbsp finely chopped spring onions.
Instructions
- Slice tofu lengthwise, then cube
- Put in plate and add 4 tbsp garlic black beans on top. Steam in steamer for 5 minutes. Add a sesame oil and green onions .
Chinese Broccoli in Garlic Sauce
Instructions
- Blanch broccoli in boiling water with 1 tbsp baking soda. This is to preserve green color and preserve the crispness of the vegetable. Put in cold water. Set aside.
- Fry garlic in extra virgin olive oil until fragrant. Add broccoli under high heat for 2 minutes. Add sesame oil.
Bean Vermicelli with Chinese dried mushroom and green onions.
Ingredients
- 250 g bean vermicelli
- 1 cup Chinese dried mushrooms
- 1 tbsp extra virgin oil
- 5 cloves garlic chopped
- 2 shallots chopped
- 2 tbsp light soy sauce
- 1/3 cup spring onions
- Pure sesame oil
Instructions
- Soak mushrooms in spring water for 2 hrs.
- Soak vermicelli for 10 minutes. Drain.
- Sauté shallots until crispy. Set aside.
- Sauté garlic until brown. Set aside.
- Simmer mushrooms in water where it was soaked until soft.
- Add vermicelli, continuous mixing until vermicelli is transparent.
- Add soy sauce.
- Add sesame oil , garlic and shallots. Mix well.
- Top with spring onions.
The whole family showing off the recipes they cooked for us.
Thanks For Joining Us On This Traveling Culinary Adventure!
What a fun episode of #LunchBreakLIVE and we were given so many different delicious Asian recipes to try. So much YUM in one show! If you are looking for other vegan recipes to cook up, be sure to jump on over to the #LunchBreakLIVE page where we have a ton to choose from. Until next time…keep cookin’!
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About the Author: Donna Dennison
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