Today’s “What I Ate in a Day” video features THREE Easy Vegan Asian recipes that you’ll surely love to add to your menu! Watch the video below to see what these meals are and don’t forget to scroll down for the written recipes~
Here’s a new batch of vegan asian recipes featured in my newest What I Ate in a Day video~ Featured here are THREE delicious recipes that I enjoyed during a regular work day. As you know, winter is fast approaching, and it’s all the more reason to cozy up with your favourite comfort food.
For me, that just happens to be Asian food because I grew up eating Korean dishes! YUM!
The video also features a super exciting Black Friday sale & giveaway – so don’t miss out!
Excited to see what’s in store for you? Don’t forget to watch the video above and to scroll down below for the list of ingredients! Happy cooking!
(Breakfast) Soba Noodle Bowl with Natto
You guys know I love eating noodles for breakfast, and my favourite noodles to make when I want a quick meal are soba noodles. In fact, I eat them at least once every week — that’s how much I love them!
If you don’t know, soba noodles are made from buckwheat flour and are said to be healthier than wheat noodles. They cook in just under 5 minutes and are the perfect go-to noodles and can be enjoyed cold (they are usually served cold but you can also have them warm).
For this recipe, I decided to use natto as well, which is a traditional Japanese food made from fermented soybeans and has a stringy, slimy, and sticky texture. If you’ve seen my blogpost and video where I had pan-fried tofu slices, broccoli, brown rice, and natto for breakfast, you might remember me saying that I have tried it before but did not like it. To be fair, most people would describe it as an acquired taste, so I’m currently working on acquiring that taste LOL!
A little note on natto: a lot of them are not vegan-friendly (due to the sauce having fish ingredients) so make sure to check the ingredients first before buying!
Here’s the recipe!
Soba Noodle Bowl with Natto Recipe
- 1 serving soba noodles
- around 100g medium firm tofu
- 1 serving natto
- Garlic salt (for seasoning the tofu)
- 1 tbsp soy sauce or soy sauce alternative
- 1 tbsp rice vinegar
- 1 tbsp maple syrup or agave nectar (optional)
- 1/2 tsp sesame oil
- 1 tsp spicy sauce/sriracha
- 1/4 cup seaweed salad (optional)
- 1/4 cup kimchi (optional)
- Nori (roasted seaweed) bits (optional)
- Chopped green onions (for topping)
- Boil water in a pot and cook your soba noodles for 4-5 minutes. Once noodles are cooked, drain, rinse in cold water, and set aside in a bowl.
- Cut up your tofu and pan fry on each side for a few minutes until nicely browned. Season with garlic salt.
- Chop up cucumbers julienne-style.
- Prepare the natto according to package instructions.
- In the bowl of noodles, add in soy sauce, rice vinegar, toasted sesame oil, maple syrup, and your choice of spicy sauce (I used a Japanese spicy sauce). Mix well.
- Assemble your bowl by adding in the chopped cucumber, seaweed salad, cooked tofu pieces, and the natto!
- Top with bits of roasted seaweed, chopped green onions, kimchi, and sesame seeds! Enjoy!
(Lunch) Scrambled Tofu Kimbap
Kimbap is a popular and famous Korean dish – seaweed rice rolls! A lot of people confuse kimbap and sushi (which is Japanese) and although they are similar, they are also two separate dishes.! The main difference is in the way the rice is prepared — kimbap is more savoury because the rice is seasoned with toasted sesame oil and salt while sushi uses rice vinegar and sugar. Kimbap also uses different ingredients — sushi traditionally has raw fish while Kimbap often uses cooked vegetables, pickled radish and other common ingredients.!
I do have a recipe for this in my Everyday Asian Recipes eBook (this one is a more “traditional” version that I made vegan), but this one we’re making is slightly different. It’s nice to have a little variety, right?
Note: Make sure to use short-grain or sushi rice (Korean or Japanese rice). Anything else will not be sticky enough to hold together in a roll.
Scrambled Tofu Kimbap Recipe
- 2 medium carrots
- 80g pickled radish (Danmuji)
- 150g medium firm tofu
- 1-2 tbsp CLV scrambled tofu seasoning
- A little bit of tamari or soy sauce (for seasoning the carrots)
- 1/2 cup kimchi
- 1 cup cooked short grain brown rice
- 1/2 tsp sesame oil
- salt to taste
- 2 sheets nori
- Chop up the carrots (julienned) and pickled radish into thin, long slices (see video for reference). Set aside.
- Crumble up some tofu onto a heated pan and mix in some scrambled tofu seasoning. Once the tofu is cooked, plate and set aside.
- In the same pan, cook carrots along with a splash of water. Season with a few drops of tamari or soy sauce. Set aside once done.
- Add kimchi onto the pan with a splash of water and cook for a little bit. Feel free to add in any sweetener you like (I used a few drops of stevia!). Set aside.
- In a medium sized mixing bowl, mix together rice, salt, and sesame oil.
- Now for the assembly, spread out a nori sheet and spread out half the rice, making sure to flatten it out as much as possible, leaving a small amount of room at the top of the nori sheet (see video for reference!). Add the fillings on top of the rice.
- Fold the nori all the way over (kind of like when you’re folding a burrito). Lightly dampen the little space at the top of the nori with a little water, and roll to seal. Repeat with a second nori sheet to make 2 rolls.
- Wet a sharp knife with a little bit of water (this will make it easier to cut) and cut up your kimbap into bite sized pieces. Enjoy!
(Dinner) Potato & Bean Red Curry
For dinner, I made this Potato & Bean Red Curry. Not too complicated, it was only a mixture of chopped up veggies and vermicelli noodles (which are pretty easy to cook, by the way!).
Note: When you watch the video, you’ll see that it isn’t as saucy as I’d like it to be so I altered the recipe instructions ever so slightly! What I would’ve done differently was to cook the potatoes and carrots a little bit longer in water before adding in the Thai red curry paste and coconut milk.
Potato & Bean Red Curry Recipe
Ingredients (approx. 3-4 servings):
- 1 cup canned coconut milk
- 1.5 tbsp vegan-friendly Thai red curry paste
- 160g potato
- 1/2 onion
- 2 medium carrots
- 2 cups broccoli chopped
- 1 can black beans
- salt & pepper to taste
- Chop onions, potatoes, carrots, and broccoli.
- Cook onions in a heated pan for a few minutes and add in the potatoes and carrots. Mix in about a cup of water and let it cook for about 10-15 minutes or until the potatoes and carrots are mostly done.
- Mix in Thai red curry paste and coconut milk. Cook for a few more minutes.
- Add in salt and pepper to taste.
- Add in broccoli and black beans. Mix well and add more water if needed. Cover and let it cook.
- Serve with rice or noodles – top with green onions if you prefer. Enjoy!