7 Must-Try Vegan Recipes from Your Favourite Plant-Based Influencers - November 2025

Singapore definitely has no shortages of vegan influencers. They show us an authentic day-to-day reality of being a vegan. But more importantly, they're also an invaluable source for much-needed meal ideas for those may need a little bit of help on their plant-based journey. More and more people are recognising the life-changing benefits of plant-based lifestyles. Now, the demand for recipes are increasing. And these local influencers are definitely here to deliver. From egg sandwiches and mac and cheese, to fried chicken and char kway teow, you may recognise many of these recipes as a local favourite. Meat and dairy, cleverly replicated with plant-based alternatives, are no less delicious than the original. Without further ado, check out these tantalising recipes from beloved plant-based foodies of Singapore. 7 Delicious Vegan Recipes from Singaporean Influencers Egg Sandwich Guess the secret ingredient behind this ‘eggy’ recipe? Tofu, of course! Mixed with the essential black salt which confers the familiar sulfuric tang of eggs, you won’t even taste the difference. It even has more or less the same amount of protein. Pot or saucepanBowlMasher Egg FillingFirm tofu (medium sized)Kala namak (black salt)Lemon juicePepperChives/spring onions (optional)Vegan mayoVegan MayoSilken tofuMustardApple cider vinegarLemon juiceNutritional yeastMaple syrupPepper Mix ingredients for vegan mayo together in a bowl and set aside.Mash firm tofu to desired texture. Incorporate vegan mayo, black salt, lemon juice, and black pepper.Taste for seasoning and adjust accordingly.Spread vegan egg filing over bread or toast and garnish with chives or spring onions, if that is your preference.Enjoy immediately. AppetizerAmericaneggs, sandwich, vegan Vegan Fried Chicken Cutlet From Mushrooms If it’s one thing former meat-lovers miss it’s the taste of crispy fried chicken. Thankfully, the plant kingdom delivers. Oyster mushrooms mimic the texture of chicken when prepared correctly. Like with this chicken cutlet recipe. SaucepanSlotted spoon or sieveBowl 400 g oyster mushrooms4 large pieces of dried rice paper2 cups breadcrumbsBatter0.33 cups nutritional yeast0.66 cups all-purpose flour2 tbsp corn starch1/2 tsp cayenne pepper1/2 tsp black pepper1/2 tsp dried thyme1.5 tsp salt1.5 tsp dried parsley2 tsp garlic powder2 tsp onion powder2 tsp paprika2 tsp whole grain mustard1 cups soy milk2 tbsp water (as needed) Tear the oyster mushrooms into small bunches, leaving them connected if possible. But if there are thick and hard ends, cut them off and save for other dishes.Wet your rice paper rolls until just soft enough to work with but not too soft. Layer the oyster mushrooms in the middle, pushing them down.Wrap tightly with the rice paper. Push it down firmly, getting rid of as much trapped air as possible.Mix all the dry ingredients in a large mixing bowl. Add the milk or water and whisk until evenly mixed. The consistency should be kind of runny.Heat about 800 ml or four fingers depth of oil in a large and deep sauce pan. Drip a small amount of batter into the oil. If the batter cooks and rises immediately, the oil is hot enough.Dip the cutlets in the batter, drip any excess off, then cover in breadcrumbs. In the battering process, use one 'wet hand' for the flour batter and one 'dry hand' for the breadcrumbs to simplify the process.Add to the hot oil and deep-fry until golden, turning as required. Once golden, remove from oil and drain on kitchen paper.Serve as burger patties or with mash and coleslaw. Side DishAmericanchicken cutlet, chicken wings, fried chicken Vegan Teriyaki Cauliflower Wings Vegan fans of the buffalo chicken wings can now rejoice with this plant-based version. Substituted with cauliflower, not only is this dish as delicious as the original, it also probably has half the calories, making it a decadent but healthy option. SaucepanOven 1 head cauliflower1 cup plain flour1 cup plant milk1/2 teaspoon salt1/2 teaspoon garlic powder1/2 teaspoon onion powder2 cups breadcrumbsTeriyaki Sauce2/3 cup water2/3 cup light soy sauce1/4 cup maple syrup1 tablespoon sesame oil1 clove garlic (finely minced)1 teaspoon grated ginger2 1/2 teaspoons cornstarch Preheat oven to 230℃. Cut cauliflower into medium sized florets.In a medium bowl, whisk together flour, onion powder, garlic powder, salt and milk. Add all the florets to the bowl and mix until all is coated with the batter.Take the battered florets and add them into the breadcrumbs and mix until the cauliflower is completely coated.Like a baking sheet with parchment paper and lay the cauliflowers out. Bake for 20 minutes until crispy.In the meantime, whisk all sauce ingredients in a small saucepan and cool until thickened.Coat cauliflower wings in teriyaki sauce and optionally bake for another 5 minutes.Serve with rice. Side DishAmericancauliflower, chicken wings, vegan Vegan Pumpkin Mac N’ Cheese Only vegans know the struggle of replicating dairy products like cheese. But thanks to one secret ingredient, nutritional yeast, that problem is no more. This umami bomb is what gives vegan cheese its signature cheesy flavour. This recipe for vegan macaroni and cheese uses pumpkin to mimic that iconic yellow cheese colour. SaucepanSteamerBlender 2 cups dried macaroni1 cup pumpkin (chopped and skin removed)1/2 cup frozen peas1/2 yellow onion1/4 cup cashews (soaked overnight)1/3 cup coconut milk3 tablespoons nutritional yeast1 tablespoon lemon juice1/2 teaspoon garlic powderSalt and pepper Cook macaroni according to instructions on the packet along with peas. Reserve 1/2 cup pasta water.Steam pumpkin and onions until tender.Drain and add all the other ingredients to a blender together with the pasta water and blend until smooth.Pour sauce into pasta and mix until combined.Serve and enjoy immediately. Side DishAmericancheese, mac and cheese, pasta, vegan Char Kway Teow A staple in Singaporean cuisine, sweet and savoury char kway teow is often served with cockles or beef. The meaty texture of shitake mushrooms mimics those two ingredients perfectly. Giving a shot of protein into this iconic dish. Saucepan or pot Fresh rice noodlesOnion (garlic, ginger)Yue choy sumShitake mushroomsTofu puffsHomemade sauceHomegrown cherry tomatoesSesame seedsSauceLight soy sauceVegetarian oyster sauceDark soy sauceCoconut sugarMushroom powder seasoning Blanch raw kway teow noodles in boiling water for a few minutes and set aside.Mix ingredients for sauce and set aside.In a pot on medium flame, heat oil and sauté onion, garlic and ginger until fragrant. Stir in mushrooms and fry until cooked.Add bok choy and stir fry until softened. Add sauce mixture and stir.Stir in noodles and add in tofu puffs, and cherry tomatoes.Garnish with sesame seeds and serve warm. Main CourseChinesekway teow, vegan Vegan Sambal Sotong (Calamari Sambal) If you think vegans can't recreate seafood, think again. A local favourite amongst Singaporeans, sambal sotong is often eaten with nasi lemak as a much-loved side dish. The secret behind this recipe? Oyster mushrooms, whose stems mimic the chewy goodness of squid. Saucepan or pot 2 cups king oyster mushroom rings2 tbsp sambal2 tbsp coconut cream2 tbsp water1 tbsp sweet soy sauce Slice the king oyster mushrooms, removing the brown caps and cutting the stem into 6-8 mm slices. Using a small sharp knife, cut out interior discs from each slice. We will only be using the rings for this dish.Heat oil in a non-stick pan over medium heat and brown the mushroom rings on both sides.Move the rings to the edges and add the sambal and coconut cream in the middle. Mix well until sauce is thoroughly warm.Add the water and sweet soy sauce and mix well.Serve hot with rice. Side DishChineseseafood, spicy, squid, vegan Braised 'Beef' Noodles While difficult to recreate the vegan way, beef can be substituted for many plant-based alternatives. This recipe uses lion’s mane mushroom which has a natural meaty texture. A perfect addition for this delicious braised noodle dish. Saucepan or potSieve 250 g flat yellow noodlesSoup Spices1 tbsp sesame oil3 slices of ginger3 cloves of garlic1 inch piece of cinnamon2 star anise3 cloves3 green cardamomSoup Flavourings600 ml water1 vegan beef stock cube1 tbsp dark soy sauce1 tbsp light soy sauce2 tbsp brown sugar1 tbsp chilli oilToppings1 lion's mane mushroom2 bok choy / choy sum60 g tofu1 tbsp xue cai (pickled vegetables)1 tbsp water Cut the lion's mane mushrooms into small pieces.Heat the sesame oil and fry the soup spices until golden.Add the water and soup flavourings and bring to boil. Add the lion's mane mushrooms into the soup and stew for 20 minutes.If using defrosted frozen tofu: Add it into the soup 10 minutes after the lion's mane mushrooms. Add the chilli oil to the soup.If using fresh tofu: Pan-fry the tofu on all sides until golden and slice.Cook the noodles as per package instructions. While the noodles are boiling, quickly blanch and remove the bok choy.Spoon broth over prepared noodles and toppings. Serve hot with a side of preserved vegetables. Main CourseChinesebeef, noodles, vegan It's Time to Recreate These Vegan Delicacies Whether you’re a beginning vegan or have a few years of experience on your record, you’ll surely be inspired by these vegan recipes. They are simple, delicious and most importantly, they are based on popular and much-loved local dishes that are just so quintessentially Singaporean. Meat is substituted with easily-sourced plant-based proteins. Whether that's mushrooms, tofu or seitan, vegan food has definitely come a long way. So, try them out and don’t forget to show these awesome influencers some love on their online platforms. They definitely have a lot more recipes for you to try and love. And it's not just limited to savoury dishes. Many of these influencers excel in sweet vegan desserts as well. Brownies, cookies, ice-cream—the sky is the limit with vegan food these days. Now that you're inspired by just how easy it is to replicate your favourite local dishes, you may just start inventing and recreating your own culinary masterpieces. It's time to recreate these vegan delicacies at home, mummies! For more insightful stories and parenting advice, stay tuned to Mamahood Singapore!

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