veganrecipebox

[veganrecipebox]

Soondubu Jjigae (순두부찌개) is a hot, soupy Korean stew known for its comforting warmth. It’s often served with meat and seafood, but both are optional; this is a vegan version. It isn’t often you find a dish that is both hearty to eat and light on the stomach! 

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Yubuchobap (유부초밥) is a Korean recipe of fried bean curd pockets stuffed with sushi rice. It’s basically the Korean version of inari sushi. Sweet, savoury, sour, and addictive! I recommend making more than you think you’ll need, because I guarantee you’ll end up eating some as you assemble them along the way.

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These soft and fragrant Pandan Buns are stuffed full of Red Bean Paste. Sweet bean buns are so popular in Asia that they’ve even made a cameo in Kung Fu Panda. I grew up eating deliciously sweet homemade red bean buns for breakfast. 

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Kalettes (also known as flower sprouts or kale sprouts) are a cross between kale and brussels sprouts. Brought to market since 2010, they’re becoming more and more common in stores around the world. 

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Savoury No-Fish Ball Noodle Soup is my plant-based take on Asian fish ball noodles. It’s quick and easy with just five ingredients and ready in 30 minutes. Fish ball soup is a staple in my Chinese family, so I’m happy this vegan version comes close to the real thing!

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Slow cooked and slightly caramelized, this sweet and tangy Rhubarb Butter is the perfect spread for toast, biscuits, scones, and more. Made with just three ingredients—rhubarb, sugar, and water—this thick and luscious fruit butter is easy to make and can be stored in the refrigerator for several weeks. 

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There’s something undeniably comforting about grilled cheese. From the gooey melted cheese to the crispy, buttery bread, biting into an old-fashioned grilled cheese sandwich is just damn satisfying. 

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Past and present collide in Pink Pineapple Pie, which is inspired by a recipe from 1924 and uses Pink Pineapple, a modern biotech innovation. (Of course, it’s just as tasty if you make it with the more commonly available yellow pineapple.) 

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Indulge in the irresistible delight of Crispy Pan-Fried Soft Tofu! Golden and crunchy on the outside, yet delicately tender inside, this dish tantalizes taste buds with its delightful contrast. Each bite offers a symphony of textures, a crispy exterior enveloping the soft, flavorful tofu. A mouthwatering sensation that's both wholesome and satisfying, leaving you craving for more.

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What’s Vegan Egg Roll in a Bowl? Well, you know the savoury filling inside a Chinese egg roll? Use the same ingredients, but instead of rolling them up and deep-frying, turn them into a dish in its own right. And now I’ve veganized it. 

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Vegetable Marrow Soup is a classic British soup recipe made with marrows, mixed vegetables, and simple spices. Adapted from Good Things in England, a cookbook published in 1932. Make it as written, or customize to your heart’s content.

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Roasted Pumpkin Seed Butter is an allergen-free alternative to nut butters. Homemade pumpkin seed butter is so easy to make if you have a good blender.

[veganrecipebox]

Banana bread is the quintessential American quick bread. Its rise in popularity began during the Great Depression when overripe bananas were repurposed into this now classic treat. 

[veganrecipebox]

Slow cooked and slightly caramelized, this sweet and tangy Rhubarb Butter is the perfect spread for toast, biscuits, scones, and more. Made with just three ingredients—rhubarb, sugar, and water—this thick and luscious fruit butter is easy to make and can be stored in the refrigerator for several weeks. 

[veganrecipebox]

Banana bread is the quintessential American quick bread. Its rise in popularity began during the Great Depression when overripe bananas were repurposed into this now classic treat. This hearty vegan banana bread uses rye flour and molasses for a rustic presentation and unique taste. 

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When it comes to miso soup, I keep it minimal to really let the miso paste shine through. This Bok Choy Miso Soup has only five ingredients so the flavours are clear, not muddy. Put this light and elegant side dish on your table in under 20 minutes.

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Perok comes from the Armenian diaspora in Iran, and bears similarities to the pirog pastry popular in many Eastern European countries. The original family recipe comes from Redditor /u/flyGERTIfly. This is the veganized version.