Whether you’re looking for some new vegan recipes to show off in the kitchen or inspo for meat-free Monday, we’ve scoured the web for the best Asian vegan recipes.
Tried and tested, each one is delicious, fragrant and (mostly) guilt-free!
Here are our top five we’re loving this month:
Best for: dinner party starter or weekday treat
If you’ve tried the vegetable gyozas from a certain high-street chain restaurant you’ll know how delicious and moreish the Japanese starter is. But when ten or so isn’t quite enough, it’s time to head to the kitchen and prepare your own where you can greedily enjoy as many as you wish.
This recipe from My Food Story is surprisingly easy to make and doesn’t include a long list of ingredients. Once you’ve mastered this simple recipe, serve it as your next dinner party starter and keep a few aside for a mid-week treat. Read the full recipe here…
Best for: Weekend lunch or impressing your vegan friends
Katsu curry is a real crowd pleaser – we’re yet to find someone who doesn’t enjoy this popular Japanese dish! This recipe by quick recipe Cupful of Kale uses tofu or seitan as a meat replacement but the real star of the show is the katsu sauce. We suggest making extra sauce that can be stored in the fridge and added to meals throughout the week.
If you’re looking for a healthy alternative to your favourite takeaway that’ll really impress your vegan friends, find the recipe here…
Best for: Using up all the vegetables in your fridge
One of the most loved Asian vegan recipes is the classic Thai green curry. And the key to any good Thai curry is the all-important curry paste. So long as you’ve got a food processor, this recipe by The Lazy Cat Kitchen can be whipped up in as little as 30 minutes.
Adapt the recipe and add your favourite vegetables into the mix – we love sugar snap peas and butternut squash for added texture.
Best for: Making huge quantities that’ll last days
Nigella Lawson’s sesame peanut noddles, best made in bulk, are a true lifesaver on lazy weeknights. You’ll need a fair few ingredients (as per most Nigella recipes) but once you’ve chopped and diced the components, it’s literally a case of flinging everything together.
Switch the egg noodles to rice or wholewheat noodles and you’ll have a zesty vegan dinner in no time. Find out how to make sesame peanut noodles here…
Best for: Relaxed summer meals
This foolproof mango sorbet is so easy to prepare it’s almost too good to be true. Sandhya’s recipe which can be found here is the perfect dairy-free alternative to shop-bought icecream and for anyone with lactose intolerance.
You’ll only need five ingredients to blitz in a food processor and freeze overnight – et voila! It’s as simple as that.
If you’re feeling inspired by these simple yet delicious recipes, head to the BrandAlley website to update your kitchenware where you’ll find up to 80% off pots and pan, serving dishes, cutlery, drinkware and electricals!