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.
Servings 4
Equipment
- Pot or saucepan
- Bowl
- Masher
Ingredients
Egg Filling
- Firm tofu medium sized
- Kala namak black salt
- Lemon juice
- Pepper
- Chives/spring onions optional
- Vegan mayo
Vegan Mayo
- Silken tofu
- Mustard
- Apple cider vinegar
- Lemon juice
- Nutritional yeast
- Maple syrup
- Pepper
Instructions
- 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.
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.
Servings 2
Equipment
- Saucepan
- Slotted spoon or sieve
- Bowl
Ingredients
- 400 g oyster mushrooms
- 4 large pieces of dried rice paper
- 2 cups breadcrumbs
Batter
- 0.33 cups nutritional yeast
- 0.66 cups all-purpose flour
- 2 tbsp corn starch
- 1/2 tsp cayenne pepper
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1.5 tsp salt
- 1.5 tsp dried parsley
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp paprika
- 2 tsp whole grain mustard
- 1 cups soy milk
- 2 tbsp water as needed
Instructions
- 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.
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.
Servings 2
Equipment
- Saucepan
- Oven
Ingredients
- 1 head cauliflower
- 1 cup plain flour
- 1 cup plant milk
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 cups breadcrumbs
Teriyaki Sauce
- 2/3 cup water
- 2/3 cup light soy sauce
- 1/4 cup maple syrup
- 1 tablespoon sesame oil
- 1 clove garlic finely minced
- 1 teaspoon grated ginger
- 2 1/2 teaspoons cornstarch
Instructions
- 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.
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.
Servings 2
Equipment
- Saucepan
- Steamer
- Blender
Ingredients
- 2 cups dried macaroni
- 1 cup pumpkin chopped and skin removed
- 1/2 cup frozen peas
- 1/2 yellow onion
- 1/4 cup cashews soaked overnight
- 1/3 cup coconut milk
- 3 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- Salt and pepper
Instructions
- 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.
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.
Servings 2
Equipment
- Saucepan or pot
Ingredients
- Fresh rice noodles
- Onion garlic, ginger
- Yue choy sum
- Shitake mushrooms
- Tofu puffs
- Homemade sauce
- Homegrown cherry tomatoes
- Sesame seeds
Sauce
- Light soy sauce
- Vegetarian oyster sauce
- Dark soy sauce
- Coconut sugar
- Mushroom powder seasoning
Instructions
- 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.
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.
Servings 2
Equipment
- Saucepan or pot
Ingredients
- 2 cups king oyster mushroom rings
- 2 tbsp sambal
- 2 tbsp coconut cream
- 2 tbsp water
- 1 tbsp sweet soy sauce
Instructions
- 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.
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.
Servings 2
Equipment
- Saucepan or pot
- Sieve
Ingredients
- 250 g flat yellow noodles
Soup Spices
- 1 tbsp sesame oil
- 3 slices of ginger
- 3 cloves of garlic
- 1 inch piece of cinnamon
- 2 star anise
- 3 cloves
- 3 green cardamom
Soup Flavourings
- 600 ml water
- 1 vegan beef stock cube
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 2 tbsp brown sugar
- 1 tbsp chilli oil
Toppings
- 1 lion's mane mushroom
- 2 bok choy / choy sum
- 60 g tofu
- 1 tbsp xue cai pickled vegetables
- 1 tbsp water
Instructions
- 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.
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!
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