Asian + Vegan recipes (18)

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Barbecued Soy-Sesame Asparagus

Recipe by: Sue L

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This asparagus pairs especially well with Asian barbecued meats, such as satays.

Cardamom rice

Recipe by: Brenda Houghton

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Aromatic cardamom lends its rich flavour to this simple but luxurious side dish.

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Chinese Noodle Pancakes with Asparagus

Recipe by: Jen

Reviews(1)

Chinese noodles are double cooked, first in water until al dente and then in a frying pan until crisp and brown. If you'd like to spice things up, replace the dark sesame oil with chilli oil.

Deep Fried Tofu

Recipe by: SMACPRODUCTIONS

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Tofu is coated with cornflour and then deep fried. It's served with spring onions and hoi-sin sauce. Use any Asian-style dipping sauce you prefer.

Garlic Ginger Tofu

Recipe by: Syd

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This easy, braised tofu dish is great served with steamed rice and vegetables for an easy vegan weeknight meal.

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Ginger Cucumber Salad

Recipe by: Christiane Potts

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This is a simple Asian-inspired cucumber salad with ginger and lime. Great for summer.

Ginger Garlic Paste

Recipe by: DC Girly Girl

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After finding heaps of recipes calling for ginger-garlic paste, but only finding ginger paste or garlic paste, but not both, at my local supermarket, I decided to find a recipe for it myself. Basically it is just equal amounts of root ginger and garlic pulsed together. Store in the refrigerator or freezer. You may use water in place of the oil, but it will not keep as long.

Ginger Vegetable Stir-Fry

Recipe by: veggigoddess

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This dish has a mild ginger flavour that can be adjusted according to taste. Works well with tofu. Serve over steamed jasmine rice.

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Glorious Vegetable and Cashew Stir-fry Rice

Recipe by: Jan Cutler

Reviews(1)

Basmati rice cooks so quickly that it can be boiled and then added to a speedy stir-fry. Nuts and seeds make this a complete meal but it's also a great side dish for grilled meats or fish. Delicious!

Green vegetable salad with garlic and ginger

Recipe by: Brenda Houghton

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Crisp, healthy and delicately flavoured, these lightly steamed vegetables can be enjoyed hot or cold.

Mushroom and sweet potato stew

Recipe by: Brenda Houghton

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Orange-fleshed sweet potatoes have a rich, distinctive flavour and combine beautifully with a medley of meaty mushrooms in this warming stew.

Orange-Ginger Tofu Triangles

Recipe by: MEAGHAN87

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A salty, sweet and spicy marinade made with orange juice, soy sauce, ginger, dried chillies and sesame oil is used to make this baked tofu dish. Serve as a starter, or as a main with stir-fried broccoli and jasmine rice.

Oriental sprouted salad

Recipe by: Norma MacMillan

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The Chinese-style dressing for this vibrant side salad, with zesty tones of ginger and coriander, complements the fresh flavours of sprouted beans and seeds, apple and vegetables. It's easy to sprout beans and seeds at home in jars – just soak overnight, then rinse daily until the sprouts appear.

Quick Vegetable Curry

Recipe by: Mai Forrester

Reviews(4)

A quick, healthy and comforting supper fix after a long day's work. Serve with rice or naan. Also great as a jacket potato topping!

Ratatouille Chinese-style

Recipe by: Brenda Houghton

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This vegetable salad is given a piquant flavour with Oriental black bean and hoisin sauces.

Sweet and Spicy Tofu

Recipe by: RITALINCINDY

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Tofu, red pepper, red onion and chillies, all quickly stir-fried in a sweet and sour sauce. If you like milder dishes, decrease the amount of crushed chillies or omit them altogether.

Tofu noodles

Recipe by: Maggie Pannell

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Popular in Northern Japan, soba noodles are made from buckwheat flour, which gives them a slightly nutty flavour. In this quick and simple dish, the thin brown noodles are delicious stir-fried with protein-rich tofu and crunchy water chestnuts.

Turmeric rice

Recipe by: Brenda Houghton

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A colourful mixture of rice and flavourings makes a perfect background to any curry.