07 Jan 2022
In this house, vegan cooking most certainly does not equate to a lack in flavour or depth.
Congratulations! We made it to a new year, together. While resolutions seem like a stretch in this climate, it’s always a good idea to reel in the meat on your plate, whether it’s for budgetary, environmental, or religious reasons. If you’re preparing for Thaipusam in a few weeks, there are quick and simple recipes in the mix as well (like the black pepper meehoon in our featured photo above). Look through our growing library of vegan dishes, or check out our favourites below:
Our prolific contributor Leela Chakrabarty has several Bengali-centric recipes on the site. We love her delightfully bitter shukto, quick tomato soup, and this pumpkin masala, a firm reader favourite.
This roast eggplant with lemon basil salad via Abigail Teo makes a great accompaniment or appetiser. Try spreading it on warm toast, or have it with rice along with some raw vegetables and sambal.
Amira Aminuddin’s guide to vegan substitutes in a Malay kitchen is one of our most popular articles to date. Follow her nifty tips and make vegan rendang and masak ayam, even sambal belacan.
If you’re still wary about travelling, we heartily recommend taking a holiday in your kitchen. Take a trip to Nigeria and have some of Al Ibrahim’s jollof rice, or make it your own.
Malaysia is a wonderland of vegan desserts, especially in the form of kuih and teatime snacks. Mildred Voon’s manjiu gor recipe is a luscious Foochow treat, both sweet and savoury.
Eggplants + spices + rice = perfection
Cook it low and slow
Malay food without meat? Yes, please!