Tantalise your tastebuds with one of our lipsmackingly delicious tofu recipes. Whip up delicious meals bursting with irresistible flavour. More here.

This Vietnamese-style stir fry is something I grew up eating, using a simple base of bouillon, soy sauce, and scallion for flavour. A combination of clearing out old pictures on my hard drive and making this nostalgic Vietnamese-style stir fry reminds me of when I was in university completing my Master’s. Every time I’d come home […]

This vegan Sinigang is a Filipino dish that is very comforting! It’s full of tangy tamarind flavour and root vegetables like daikon radish, eddo, and onion.

It isn’t often we demolish an entire bowl of bean stew without once suspecting that it was vegan, but chef Danny Newberg made it happen. This is how he builds the most insanely delicious bean stew we have ever eaten, vegan or not.

An easy, flavourful dinner that can be made in advance. Perfect for weeknights!

A vegan version of Chinese stir-fried tomato and egg (fan qie chao dan,番茄炒蛋) made with protein-rich, luxurious fried tofu skin (yuba) in place of scrambled eggs. Savory and satisfying, a comforting dish over rice.

Ultimate Vegan Carbonara - Linguine with a silky and rich cashew cream sauce with vegan parmesan, maple bacon, chestnut mushrooms and tenderstem broccoli

Anyway, try out these zucchini noodles, they're pretty fantastic. Be sure to serve them immediately otherwise the zucchini will...

These tempeh cutlets are braised in a savory mixture of herbs, maple syrup, and miso paste.

As in all of my recipes, 1 cup equals 250 ml

If you follow me on snapchat (@minimalistbaker), you know I’ve been trying to make vegan pepperoni for a while now. It’s been one of those recipes I dreamed up and then struggled to perfect. But after

Our vegan nasi goreng with ginger tofu has a great depth of flavour thanks to an aromatic killer sauce. It's naturally gluten-free.

Vegan Banh Mi takes classic Vietnamese flavours like pickled carrots and daikon, coriander, and envelops them in crispy cloud baguettes, stuffed with savoury tofu strips My childhood memories are very distinct. I remember the smell of old library books, making blanket forts, and weekend trips to Chinatown in Toronto. I grew up in a small […]

This is unlike what you might classically think of as a curry: there is no fire or loud flavours here; this is a gentle, uncomplicated and soothing dish, much like a walk in the gardens of Samarkanda, a tea plantation near Galle, where I first ate it

This fresh, light, flavourful and easy take on rojak had me making it a couple of times in one week. It is sour, hot and sweet, but not too sweet. It’s a keeper – and a new kitchen favourite

Make these protein-rich Vegan Sloppy Joes in just 30 minutes! Enjoy a simple homemade twist on a classic favorite using easy-to-find plant-based ingredients.

These apple sage seitan meatballs have been something I've been cooking up in my brain for a few months now, and after testing what feels ...

There’s a lot to love about ceramicist Maham Anjum. Her hands that move with well-practised grace on her pottery wheel, moulding large, unfriendly-looking boulders of clay into elegant bowls and biryani pots. Her work, of course, out of which we ate this heavenly dal. And the manner in which she introduced it: ‘I just put it all in a pot and stir it.’ It’s that simple, and now it is one of my favourite things to make and eat most weeks

These vegan crispy lentil fritters are naturally gluten-free, high in protein, fibre, and iron, and are super addictive.

I’ve taken our ancient Gujarati chickpea pasta, or dhokli, made using gram and wheat flour (then usually simmered in dal), and added it to my favourite Italian springtime stew, vignole. I hope neither the Italians or Gujaratis will mind too much

A delicious vegan version of a fish burger. We make our 'fish' out of tofu and use nori sheets to give it that taste of the sea and then breadcrumb it. We serve it with a lovely vegan tartare sauce - goes great served in a bun with some hot fries!

Bursting with flavours and goodness this smoked tofu goulash is made with sweet potatoes, peppers and lots of smoked paprika.

A vegan spin on my mom’s 1-2-3-4-5 pork ribs, this 1-2-3-4-5 Tofu is a delicious, extra saucy way to cook up tofu with a perfect balance of sour and sweet.

Pondicherry is a very beautiful former French town on India’s east coast, and this is my version of India’s take on French toast – hence the name, Pondicherry toast. Chickpea flour is mixed with yoghurt, coriander, chilli and cumin, then pan-fried to create a delicious giant bread pakora. I like it for Sunday breakfast, with chai, ketchup and Lata Mangeshkar’s syrupy music on in the background

When I had my first blistered and wrinkly Sichuanese dry-fried beans, I ate them like McDonald’s fries. They were salty, soft and crunchy, which in my book are all bywords for addictive. In my version, I’ve fried them hot and hard in a little oil and served them over a soft mound of tofu seasoned with some of the finest ingredients from the Sichuanese pantry

No one should subsist on sides alone.

This vegan veggie sandwich is made with basil pesto, creamy hummus and colourful fresh veggies. It’s the perfect lunch for those of you who need a big bite of something crunchy to get you through the day.