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Vegan Food Tales by a Thai 🌱🇹🇭

‪THE Bangkok-Based Black Sheep vegan who creates original recipes, cooking videos, and homemade memes.‬ Living life with lots and lots of flavours.

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Hey there, pooches! 👻 🖤 Life has been throwing me so many curve balls lately 😂 and I am doing my best to stay positive. I haven’t been shooting new recipe videos, but I have been working on a few new recipes. As soon as my demons simmer down- I’ll be sharing them here with all of you. In the meantime- here is one of my favourite recipes (and yours!) 🍂 It is October, and that could only mean one thing in my book: HALLOWEEN! And what is Halloween without pumpkins, am I right? 🎃 for this version of my vegan Mac and cheese- instead of using cashew nuts, I’m using pumpkin purée, which might seem a little odd since pumpkin purée is usually used to make desserts. BUT do give this a go- it’s rather amazing, and you’ll be glad you did! 👻 Vegan ‘Pumpkin’ Mac and "Cheese" 🧀 🌱 🎃 This bowl of vegan mac and cheese is rich, creamy, and incredibly savoury! The best part is it's NUT-FREE and could also be made gluten free! It is THE perfect dish for Autumn/ Fall, and, of course, for those who have a nut allergy but have been craving vegan mac and cheese! 💖 (Yields 3-4 servings) 🍂 🎃 • 400 g uncooked pasta of your choice. I chose macaroni. • 1 tbs vegan butter • 100 g chopped onion • 1 tbs minced garlic • 1 tsp turmeric • 1 tsp paprika • 1/8 cup water • 1 can pumpkin purée • 1tsp Dijon mustard • 2-3 tsp Himalayan salt* (cut the amount by half if using table salt) • 1 cup plant milk. I used unsweetened oat milk • 1 cup nutritional yeast • roasted pumpkin seeds for garnish. 🌱 Instructions; 1. Cook your pasta according to the packet. 2. Add garlic and onion to a pan and sauté with vegan butter until aromatic. 3. Add spices, sauté for about 30 seconds before adding water, pumpkin purée, mustard, salt, and plant milk. Stir vigorously 4. Transfer the sauce mixture to a blender. Add nutritional yeast before blending until smooth. Add more plant milk if the mixture comes out too thick for your liking. Season to taste. 5. Pour the pumpkin "cheese" mixture over cooked macaroni/ pasta before folding everything together. 6. Garnish with roasted pumpkin seeds. 7. indulge. 🧀🎃 . #veganrecipes #cookingvideo #halloween #veganfood #recipes


Happy weekend, friends! 🙋🏻‍♀️ Autumn is upon us 🍂 and that means it’s time for PSL stuff: lattes, candles, body lotion, air freshener, sweets, muffins, and now.... FRENCH TOASTS! 🍞 I'm serving up a plateful of vegan breakfast: VEGAN Pumpkin Spice Latte French Toast because why not! Some might say that’s “basic”, but I really couldn’t hear them over the sound of my munching. 😋🤤 😎 Let me tell you that there is nothing basic in terms of flavours. As a matter of fact, the only thing basic here is the instructions! I hope you and your loved ones enjoy this recipe as much as I do! 💖 Vegan Pumpkin Spice Latte French Toast 🎃 🍂 • 6 thicc slices of bread • 1/4 cup pumpkin purée • 2/3 cup warm non dairy milk (I use oat milk) • 1 tbs coffee powder • 1 tsp pumpkin spice • 2 tbs maple syrup • 1 tsp vanilla extract • 1 tbs flax meal, mixed with 2 tbs water • 1 tbs non dairy butter for frying (to start- gradually add 1 tsp more so your French toasts are perfectly seared) 👇 Instructions: 1. Blend together all the ingredients except for butter and bread. 2. Add butter to a hot pan, allow it to melt and reduce the heat to medium low. 3. One by one, spread the mixture onto both sides of the bread (QUICKLY-don't leave it in too long, you don't want your bread to get soggy). Then, fry your battered bread slices on both sides until golden brown. 4. Serve immediately with maple syrup or chocolate syrup. 5. Indulge. 😍 🎶: Woman of the World by The Divine Comedy 🌝 #breakfastideas #vegan #cookingvideo #recipe #veganrecipes


It’s soup season! That means it’s time I bring back this brilliant soup recipe. 😍 Would anyone like a bowl of hot roasted sweet potato bisque? 😋 While the other part of the world is getting colder, Thailand remains a preheated oven, ready to cook us alive. But that still doesn’t stop me from making this amazing dish inspired by a talented chef @cookdrankeat 🙌 This recipe is packed with nutrients and filled with punching flavours. But that's not the most special part because what makes this beautiful bowl of bisque special is that it was inspired by a non-vegan dish created by a fellow Instagram foodie: Chef Scott from @cookdrankeat 🙌 The original Roasted Sweet Potato Bisque is ALMOST vegan, except for the Gouda cheese. 😖😖 When I saw that, I knew I wanted to recreate and veganize this dish and share the recipe video the world to see. So, this is the result: veganized roasted sweet potato bisque which tastes exquisite. I hope you give this recipe a chance. 🙏 Vegan Roasted Sweet Potato Bisque ♥️ • 450 g sweet potatoes, peeled and cubed • 150 g onion, sliced • 1/2 tsp Himalayan salt • 1/2 tsp black pepper • 2 tbs fresh thyme leaves • 2 tbs olive oil - toss all ingredients together in a large bowl, make sure all the vegetable pieces are evenly coated before roasting in the oven with garlic at 350 for about 45 minutes. 🍠 • 1/2 tsp cinnamon • 1/2 tsp cayenne pepper • 1/2 tsp nutmeg • 3 cloves roasted garlic • 4 tbs nutritional yeast • 3 cups LIGHTLY salted or UNSALTED vegetable broth. • coconut cream for garnish • gold flakes (optional) Instructions: 1. Add all the roasted vegetables in a blender, along with broth, spices, and nooch. 2. Blend everything until smooth. Have a taste and add more salt and pepper if preferred. 3. Heat the soup in a pot on low heat prior to serving. 4. Garnish with coconut cream, fresh thyme, and gold flakes. (optional) 5. Indulge. ⭐️ . . . . . . #veganfood #soup #recipe #cookingvideo #recipevideo


Thai (Faux) Fish Cakes 🐟🌱 or as Thais call them ‘Tod Mun Pla Grai’ is known as one of the most popular appetizers in Thai restaurants. They are often served with sweet chili sauce, which you can also make your own at home using my recipe. Check out my baked spring rolls post for full recipe. You could substitute king oyster mushrooms with other kinds of white mushrooms. However, if you’re using dark coloured mushrooms like shiitake or portobello mushrooms- bear in mind that the colours will come out dark and not bright orange. 🔥 Vegan Thai Fish Cakes: 🐟 💕 • 250 g king oyster mushrooms • 1 tsp Himalayan salt* (if using table salt, cut the amount by half) • 1/2 tsp coconut sugar • 30 g lemongrass, (only white part) chopped • 3 cloves garlic • 20 g shallots • 4 dried Thai chilies, soaked until softened and drained well* (if you don’t have them- use roasted red bell pepper instead) • 2/3 cup plain flour (all purpose flour)* (use chickpea flour for GLUTEN FREE option) • 50 g green beans, chopped • 6 kaffir lime leaves, cut into thin strips OR 1 tbs of lime zest • a handful of fresh basil leaves (use any kind you have: if using Italian basil, chop them up first) • cooking oil for frying • sweet chili sauce 😋 Instructions: 1. In a food processor, blend together mushrooms, garlic, shallots, soaked dried chilies, salt, coconut sugar, and lemongrass until smooth. 2. Add plain flour and mix well before adding green beans, kaffir lime leaves, fresh basil leaves, and nori/ kelp powder (for extra fishy flavour) and fold everything together. 3. In a pan, add neutral cooking oil (like avocado oil or grapeseed oil) turn on the burner. 4. Heat the pan on medium low heat and slowly drop mushroom patties. If you’re forming patties using your hands- make sure your hands are WET or GREASED, otherwise the batter will stick and you’ll make a mess. 5. Fry your faux fish cakes about 3-4 minutes on each side, make sure it’s cooked thoroughly before removing from heat. Rest the fried fish cakes on paper towel to get rid of excess oil before serving. 6. Serve hot/ warm with a side of sweet chili sauce. 7. Indulge. 🇹🇭🙌 #thaifood #recipe #vegan #veganfood #cooking


Vegan Dumplings, anyone? 🥟 I made these a looooooong time ago. You’d think that because I’m Asian, I eat these all the time, but that’s hardly the case. The reason for that is because pre-made vegan dumplings (here in Thailand) or ones in restaurants- the fillings are always SO SWEET. I really don’t understand why since it’s clearly a savoury dish. And on top of that- they deep fry them instead of steam-fry in a pan, you know, potstickers way. 🤔 I have to make my own when I have the cravings. BUT it’s not that easy. I am not good at folding the wrappers as you can see 😂😂😂 usually takes me a good few hours to finish the whole batch when it’s supposed to be much quicker. So, that’s my problem with dumplings 😢 anyone has tips on how to perfect these little munchies? Let me know, I need all the help I can get, evidently! 😂😂 For these ones, I used shop-bought gyoza wrappers because I didn’t have the skills (nor the patience) to make my own at home. For the filling, I used cabbages, tofu, king oyster mushroom, and coriander. The dipping sauce is pretty simple: light soy sauce, rice vinegar, sesame oil, and shredded ginger. And that's it, you're done! 💕 Hope you’re all having a wonderful day/ afternoon/ evening/ night- wherever you’re from! 🌏 #gyoza #potstickers #dumplings #asianfood #veganfood


Nothing says good morning quite like an easy @MyMeatlessMeals breakfast burrito! (Vegan, of course 😁) consisting of scrambled tofu (recipe on @mymeatlessmeals 🌸), romaine lettuce, avocado, tomatoes, sriracha sauce, served alongside roasted potatoes. Have a lovely morning, friends! ♥️ #vegan #breakfast #veganprotein #veganfood #burrito


Vegan NUT-FREE Tofu Cheesecake, ladies and gents! 🌱✨ So, a week ago or so, I shared with you all a photo of my vegan unicorn cheesecake bars along with the recipe. One of the comments on the post was from @samuel_tobar_gattlin who was wondering if he, too, could make vegan cheesecake without cashew nuts, due to allergies. I was wondering the same thing so I gave a nut free version a go, eventually came out with this recipe of my own, which is pretty much coconut based. If you’re loco for coco(nut); then, you’re in for a treat! 😋 Also, I should warn you that this is a naughty recipe since it contains both coconut cream and coconut oil. So, don’t be asking me for calorie counts- (if you are, you’re on the wrong page 😬) just know that it’s definitely worthy of an extra hour in the gym. 😂 Vegan Tofu Cheesecake (Nut-Free) 🥜 ❌ [Base] • 150 g vegan digestive biscuits, finely crushed/ blitzed • 4 tbs melted vegan butter - mix both ingredients together until a dough is formed and transfer it to a 6-inch loose bottom cake tin, lined with parchment paper. Press the dough down evenly and freeze for an hour. [Tofu Cheesecake Filling] • 300 g silken tofu, drained well* • 1 cup melted coconut cream (refrigerate full fat coconut cans overnight and scoop out just the white part- that’s the cream we want here) • 1/2 cup cold pressed virgin coconut oil • 1/4 cup water mixed with 1 tbs agar agar powder (double the measurement for agar agar if you’re using flakes) let sit in a pot for 10 minutes before cooking on low heat, stir vigorously until you’re left with fully bloomed agar agar mixture. • 1/4-1/2 cup maple syrup • 2 tbs lemon juice • 1/8 tsp Himalayan salt • 1 tsp vanilla extract • fresh fruits for garnish 💕 Instructions: 1. Blend all ingredients for tofu filling for a minimum of 5 minutes and stir well before pouring the mixture into the frozen crust. 2. Transfer the cake tin to a refrigerator and chill for the minimum of 4 hours or overnight. 3. If you’d like your cheesecake to firm up before cutting, put it in the freezer for 15 minutes prior to serving. 4. Serve your Vegan Tofu Cheesecake cold, immediately. 5. Indulge. #vegan #vegandessert #cookingvideo #cheesecake


Vegan Pad Thai, anyone? 🙋🏻‍♀️ one of your favourite recipes (and mine!) is back again. 😁 Lately, I’ve been seeing quite a number of vegan Pad Thai recipes on Instagram. Though all of them look incredibly delicious, they’re also quite different from the authentic recipe. If you have already been to Thailand and had tried Pad Thai here, you might enjoy my recipe since this is how most Thais cook their Pad Thai. Some of the ingredients might be a little tricky to find, but I’m almost certain you could always get them online if they’re not available at your local Asian grocery stores. Almost everyone I have met have told me how much they adore this particular dish, and rightfully so! This savoury dish is bursting with punching flavours: salty and sweet with the right touch of acidity (as well as a little spicy kick!) 🌱 Vegan Pad Thai 🇹🇭 💯 (2 servings or 1 enormous serving) 🍴 Ingredients: • 1 tbs coconut oil • 70 g firm tofu, crumbled • 1/2 tsp turmeric powder • 1/4 tsp black salt* (For eggy aroma) . (Sauce) • 2 tbs tamarind paste • 2 tbs water • 2 tbs light soy sauce • 2 tbs coconut sugar • 1/2 tsp chili powder • 1/2 tsp sea salt • 1 tsp rice wine vinegar . ✍️ •200 g rice noodles, soaked until softened • 50 g bean sprouts • 30 g green beans, thinly sliced • 40 g garlic chive • 20 g scallion • 20 g shallot • 10 g garlic 🍽 . Instructions: 1. Soak your rice noodles in lukewarm water for at least 2 hours or until softened* - This is important because if you don’t allow the noodles to soak up water long enough- once cooked, they would stick together. 2. In a wok, sauté tofu with turmeric powder and black salt with coconut oil for a minute or two. Remove from heat. 3. Add all the ingredients for sauce in a wok and stir until well combined. 4. Add rice noodles, continue to sauté for 5-6 minutes before adding vegetables. 5. Continue to cook for another 3-4 minutes before adding sautéed tofu, and fold everything together. 6. Serve with a slice of lime and garnish with ground toasted peanuts and more chili powder. 7. Serve hot and indulge. 👇 *Thai people eat with a fork and a spoon, not chopsticks 😉 💯🇹🇭 🙏 #vegan #padthai #thaifood #tutorial #cookingvideo


Every time! 😍 Who else can relate? 🙋🏻 Tag your favourite vegan! ♥️ #vegan #funny #veganfood #plantbased #meme


Happy weekend, friends! 🙋🏻‍♀️ Today I’m excited to share with you my latest creation: (sorry, @chefcharitymorgan I’ll stop after this 😂😂😂) my Vegan Tofu Benedict! ✨ Perfect for brunch on a relaxing Sunday or just any morning you wish to make a little bit more special than usual. 😉 This would also be perfect if you’re a generous soul like @veganonthego who always wants to make sure her friends and family have a lovely morning by cooking them flavourful breakfast! 😃 And even if you’re not vegan like @cookdrankeat but don’t like eggs- this one is for you, too! 😋 It’s easy and fairly quick to whip up considering how time consuming it is usually, making traditional hollandaise sauce with egg yolks and all. This is 100% vegan and guilt free. Here is how you make this scrumptious vegan breakfast: 🌝 VEGAN Smoked Carrot Tofu Benedict 🥕🍳 🌱 • 1/2 cup raw cashew nuts • 200 g carrot, peeled and cubed • 1/2 cup UNSWEETENED non dairy milk- I use oat milk • 1/2 tsp black salt* (this gives the dish that eggy aroma- cut the amount by half if using table salt) • 1 tbs yellow mustard or Dijon if you’re feeling fancy 💅 • 2 tbs lemon juice • 2 tbs nutritional yeast • 2-4 pieces of steamed semi-firm tofu, cut as shown in the video • toasted English muffins • smoked carrot (recipe coming soon? Perhaps?) • blanched asparagus 🍳🌱 Instructions: 1. Steam your tofu until thoroughly heated. 2. In a pot, bring water to a boil before adding cashew nuts and carrot cubes. Cook until tender and drain well. 3. Transfer the cooked nuts and carrot cubes to a blender and add the rest of the remaining ingredients: black salt, nutritional yeast, lemon juice, mustard, and plant milk. 4. Blend until smooth. Add more plant milk to thin out the mixture if it comes out too thick for your liking. But that also means extra pinch of salt and a few more drops of lemon juice may also be needed. Have a taste and once you’re satisfied- start plating. 5. On a toasted English muffin, layered with smoked carrot, place a piece of steamed tofu and topped with your very own vegan hollandaise sauce. 6. Watch it drip for a bit. 7. Indulge. 🌝✨ #vegan #brunch #veganbrunch #cookingvideo #tutorial


Vegan Shepherd's Pie or as @theeasyvegan_ would call ‘Farmer's Pie’ 😂 I make mine in ramekins so everyone gets their own. What's special about this recipe is that I use Vegemite as part of the ingredients 😄 but you can discard it and use salt if that's not your thing. 🌱 Vegan Shepherd's Pie 🥔 ✨ • 200 g cooked lentils (1 can, rinsed well) • 200 g mixed frozen vegetables (green peas, carrots, and corn) • 10 g garlic, finely chopped • 10 g fresh rosemary, thyme, and sage, finely chopped. The next step is seasoning: • 1 tbs Vegemite or Marmite • 1 tbs miso paste • 2 tbs ketchup • 1 tbs vinegar • 1 tbs cornstarch mixed with 1 cup of water • 500 g cooked potatoes, mashed mixed with 1/2 cup non dairy milk and freshly ground pepper Instructions: 1. To kick things off, cook vegetables, herbs, and seasonings (apart from cornstarch slurry and cooked potatoes in a nonstick pan over medium heat for a few minutes or until thoroughly seared. 2. Have a taste season and season with salt and pepper if needed. 3. Once you reach the desired flavours, add the cornstarch slurry and stir. Bring that to a boil before pouring the mixture over the goodness in the pan and stir everything together. 4. Transfer to ramekins, before topping with mashed potatoes. 5. Pop them in the oven and broil until the top becomes golden brown. 6. Let rest for about 5-10 minutes. 7. Indulge. ♥️ #shepardspie #vegan #cooking #tutorial


Vegan Unicorn Cheesecake Bars 🦄 🌈 SWIPE for recipe video 👉 💖 [Base] • 150 g Digestive Biscuits* (I use McVitie's Lights- they're vegan) • 1/4 cup coconut oil • 1/8 tsp Himalayan salt [Cashew Cheese Top] • 1 cup raw cashew nuts, soaked until softened or boiled for 15 minutes • 1/2 cup coconut cream, melted • 1/4 cup maple syrup • 2 tbs lemon juice • 1 tsp vanilla extract • food colours of your choice (but might I suggest light purple, blue, and pink to reinforce the unicorn theme) 💕 Instructions: 1. Make the base by blitzing or crushing biscuits until fine before mixing in salt and coconut oil. 2. Transfer the biscuit crumbs to a silicone mould and press down, make sure it's nice and tight. Then, freeze for an hour. 3. Blending together soaked cashew nuts, lemon juice, maple syrup, vanilla extract, and coconut cream using a food processor or a high speed blender. 4. Once the mixture comes out smooth and creamy- divide it into 4 portions. 5. Add food colours and mix well. 6. Add a dollop of each colour into the mould and use a stick or a knife to swirl. 7. Place a parchment paper on top and press down to flatten the surface. 8. Freeze for a few hours. 9. Remove from moulds. 10. indulge in magic! ✨ #vegan #unicornparty #unicorncake #cheesecake