Vegan Thai Iced Tea with Cheese Foam
The Viet Vegan
by Lisa Le
3w ago
Sweet, creamy vegan Thai iced tea with a layer of dairy-free cheese foam that tastes like a cheesecake in drinkable form! It’s decadent but not too sweet. This recipe includes an Amazon affiliate link. The Viet Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. One of my favourite drinks to order alongside some spicy Thai noodle takeout is Thai iced tea! This vegan version of Thai iced tea has the creaminess and classic vanilla flavour to ..read more
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Vegan Sushi Bake
The Viet Vegan
by Lisa Le
1M ago
This smoked tofu “crabby” salad is the perfect topping for a vegan sushi bake! It’s great for using leftover rice and is a delicious quick meal! I’ve been eating variations of this grated smoked tofu salad ever since I saw Mary from Mary’s Test Kitchen shred smoked tofu in her California Sushi Bowl Meal prep. I use it for crab salad rolls, and I used it in my recent What I’ve Been Eating Lately video and so many people were mind-blown at this tofu shredding technique. What is Smoked Tofu? Sunrise Tofu makes this smoked tofu that I find at my local Food Basics, Metro, or Longos. It was hard to ..read more
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Vegan Japchae
The Viet Vegan
by Lisa Le
1M ago
Vegan japchae is the perfect party food: everyone can eat it! It’s full of veggies, flavour, and bouncy, chewy noodles. This Korean noodle dish is a household favourite. By far one of the best side dishes at any Korean restaurant is japchae! It’s made with sweet potato vermicelli, a noodle that is chewy, bouncy, and so satisfying to eat. Is Japchae vegan? In my experience, japchae at Korean restaurants is usually vegan-friendly! Sometimes it may contain beef or pork, but a lot of the time, it is an accidentally vegan side dish. One side dish of japchae usually is around $5-8, which is quite a ..read more
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Bun cha chay
The Viet Vegan
by Lisa Le
1M ago
I’ve partnered with Impossible™ Beef Made From Plants to make delicious food that anyone will enjoy, whether they be omnivorous or plant-based! Today I’m recreating a famous Vietnamese dish, bún chả. Obama and Bourdain once ate this dish in Hanoi, and the restaurant, Bún chả Hương Liên, is often now referred to as Bún Chả Obama, which I think is delightful and hilarious. Bún chả is said to be from the northern region (Hanoi), and is known for the Vietnamese classic trifecta: refreshing, savoury, and balanced! My take on this dish is a plant-based version, making it bún chả chay! What is ch ..read more
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Sesame Udon Noodles
The Viet Vegan
by Lisa Le
1M ago
Sometimes you just need a quick and easy noodle dish, and these sesame udon noodles are perfect for a quick lunch! I like to keep frozen udon noodles in the freezer at all times so I can quickly throw together this for lunch or dinner if I’m pressed for time. The roasted sesame paste adds a nutty, savoury flavour, that’s similar to peanut butter. Black vinegar, roasted sesame paste, and a touch of sweetness are such classic Chinese flavours for noodles. From hot pot dipping sauce, to dumpling sauce, to these tasty sesame udon noodles! It’s no wonder this is such a common and popular flavour c ..read more
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Vegan Spanakopita
The Viet Vegan
by Lisa Le
1M ago
Spanakopita is a Greek party classic that is perfect as an appetizer for any occasion. Make vegan spanakopita as these individual triangles or as a big spinach pie. This filling is creamy, savoury, and full of spinach and cheesy flavour. This recipe was developed in partnership with Violife on my Instagram, but I always share written recipes here because it’s easier to access. ‘Tis the season for parties and finger foods, and Greeks know the best party food, and that is this spinach pie! According to Eli from MyGreekDish, Spanakopita isn’t just a party food, it can be a main, a side dish, or ..read more
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Homemade Taro Milk Bubble Tea
The Viet Vegan
by Lisa Le
2M ago
Make your own dairy-free taro milk bubble tea anytime! Creamy, sweet, and subtly earthy – this is a bubble tea classic. How to make dairy-free taro milk tea This recipe for taro milk bubble tea requires you to make your own taro paste out of fresh taro (and purple sweet potato) since dairy-free taro powder is hard to find. I had been waiting for years, hoping it’d become commercially made, but alas, I have given up. Now I make the taro paste myself, and keep it in the freezer in ice cube form for homemade bubble tea anytime! What tea should I use for taro milk bubble tea? I’ve seen recipes usi ..read more
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Taro Paste
The Viet Vegan
by Lisa Le
2M ago
How to make taro paste that is naturally purple (no food dye) – keep in the freezer for homemade taro milk bubble tea anytime! My first experience of bubble tea was with the iconic taro flavour. Creamy, lightly sweet, and earthy. It’s hard to describe the flavour profile of taro. Taro milk bubble tea is a classic, and it’s so hard to find vegan (in fact I haven’t had it for years until now!) What is taro paste? I had experimented with making this taro paste in the past but I kept putting it off. Lately I’ve been making homemade bubble tea and café style drinks at home more, and taro milk bubb ..read more
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Vietnamese Tofu Egg Scramble
The Viet Vegan
by Lisa Le
3M ago
This tofu egg scramble is a Vietnamese take on a household favourite. We use it to stretch out vegan egg while bolstering the protein and calcium content with tofu! With Bean eating more solids and also being a lot more mobile, I’ve been batch cooking meals a lot more often. Now I just pull out leftovers for meals when it’s just me with Bean. Bean has been hard to keep up with sometimes, so I have to be efficient in the kitchen! This Vietnamese tofu egg scramble has delicious savoury flavour! It is perfect to eat with toast and potatoes, with rice, or my favourite: on banh mi! Quick pickled c ..read more
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Taro Sago Grass Jelly Dessert Soup
The Viet Vegan
by Lisa Le
4M ago
This Taro Sago Grass Jelly dessert soup is the love child of chè khoai môn, chè chuối, and Taiwanese dessert soup. There’s no sticky rice in this version, and it’s a lot lighter and much more soup-like than pudding-like. This recipe is sponsored by Earth’s Own to be posted on Instagram and Tiktok. This blog post is not sponsored. I just wanted to post the recipe here since it was too long for Instagram captions. I’ve always wanted to go to Taiwanese dessert cafés for the delicious sweet soups and hang out with friends—but most cafés don’t have non-dairy milk. There’s usually coconut milk, and ..read more
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