mymeatlessmeals on Instagram

Vegan Food Tales by a Thai 🌱🇹🇭

‪THE Bangkok-Based Black Sheep vegan who creates original recipes, cooking videos, and homemade memes.‬ This is about the food, hardly about the cook.

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Well, hello there, you beautiful foodies! 🙋🏻 A few days ago, I was asked if I could share a vegan cheese recipe that doesn't contain nutritional yeast because some do find it less than pleasant. I was reminded that I already created one: vegan ricotta "cheese" made from tofu and a handful of household ingredients. So, here it is, for the second time, my Ricotta Tofu! 💚 This cruelty-free version of ricotta "cheese" is incredibly easy to make. You can whip this up in under 10 minutes- perfect for every occasion: from picnics to dinner parties! 🍃 You will need: • 300 g silken tofu* (Squeezed out the excess water by wrapping tofu in a kitchen towel, placed on a sieve and apply pressure on top for an hour to get rid of excess water) • 2 tbs lemon juice • 1/4 tsp garlic powder • 1/2 tsp sea salt OR 3/4 tsp Himalayan salt • 1/4 tsp ground black pepper • 10 g fresh basil leaves, roughly chopped • fresh tomato slices • baguette, toasted • more fresh basil leaves 😋 Instructions: 1. After getting of all excess water from silken tofu, roughly mash it with a fork and transfer to a large bowl. 2. Add the rest of the ingredients and mix before adding chopped basil. Then, fold everything together. 3. Toast some baguette slices. After that, add a slice of tomato on top of the bread, followed by ricotta tofu and a fresh basil leaf. 4. Indulge. 😍 . . . . #vegan #vegancheese #recipe #recipes

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Tell them you got your recipes from @mymeatlessmeals 😁 only if they’re from my account though! 😂 Haven’t posted a meme in a while so I figured I’d go with something light hearted 😏 😆 ❤️ @zendaya Who else can relate? 🙋🏻‍♀️ . . . . #vegan #veganmeme #banter #veganhumor #funnyvegan

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Have you tried my vegan Sriracha Ramen? It is 🔥🔥🔥! RECIPE VIDEO ON MY FEED 👇 This bowl of fiery ramen is inspired by Japanese Tantanmen or Dandan Noodles: 🍜🌶 🔥 • 200 g vegan noodles of choice- I use traditional soba noodles made from wheat flour, but you can use any kind you prefer. - [Sautéed Tofu] • 1 tbs grape seed oil • 200 g firm tofu, crumbled • 1/8 tsp salt (I use black salt) • 1 tbs chili oil • 1 tbs ginger-garlic, chopped • 6 scallions, chopped* (use half for tofu and the other for toppings) • 1 tbs coconut sugar • 1 tbs soy sauce • 1 tbs sriracha sauce - sauté tofu in oil until most of the liquid has evaporated before adding chili oil, garlic, ginger, and scallions. Continue to cook until fragrant. Add sugar, soy sauce, and sriracha sauce. Fold everything together before removing tofu from the pot and set aside. 🍜 [Broth] • 50 g onion, chopped • 100 g bamboo shoots (optional- can use other vegetables like julienned carrot) • 100 g cabbage, cut into thin strips • 100 g bean sprouts • 3 cups UNSALTED vegetable broth • 1/2 cup almond milk or cashew milk • 3 tbs soy sauce • 2 tbs tahini or peanut butter • 1/4 cup sriracha sauce - Instructions: 1. In the same pot that used to cook tofu, add chopped onion and sauté on low heat (just to sweat it). 2. Once the onion becomes translucent, add the rest of the vegetables. Sauté for about a minute or two. At this point you want to start cooking your noodles* (my ramen noodles needed 2-3 minutes or cooking- if your noodles need longer to cook- you need to figure out the starting time that will end the same time as the broth is done). 3. Add vegetable broth, almond milk, soy sauce, tahini, and sriracha sauce. Bring to a boil. 4. Simmer on low heat for a few minutes. 5. Have a taste and see if you need more seasoning for the broth before serving. 6. In a bowl, add cooked noodles followed by vegetable and broth, topped with sautéed tofu, sweet corn, scallions, toasted white sesame seeds, nori, and more chili oil/ sriracha if proffered. 7. Indulge. 🔥 #ramen #noodles #sendnoods

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Happy weekend, lovelies! This video is for those of you who are coming to Thailand- you asked me where I would recommend for vegan restaurants. The truth is- you can eat vegan anywhere as long as you know how to communicate with the locals. (I will be reposting the video that you can keep on your phone that explains what vegan diet is soon, for those of you who haven’t seen it). Anyway, so, today, I went to JJ market, and for those of you who have already been- you know that it is compulsory to stop and purchase a scoop of coconut ice cream while you’re there. 🍦 I had this feeling that it wasn’t fully vegan so I asked whether or not the coconut ice cream were vegan and the answer is NO. Every single flavour: coconut, Thai tea, and durian all contain milk... with the exception of one... MANGO flavour! I went ahead and ordered a scoop. It was nice, but it wasn’t that mind blowing. I think I only bought it because of the coconut bowl- just look how cute they are! So, that being said, if you’re going to visit JJ (Weekend) Market, remember to not get coconut ice cream unless they assure you it doesn’t contain milk. I ended up choosing sweetened pumpkin and sticky rice for toppings because I thought mango ice cream would be acidic... I was wrong. 😑 As for the food stalls and fruits in trolleys- I’m not one who enjoys living dangerously; therefore I caved. I’m not saying you shouldn’t try the food, I’m simply saying I didn’t, and I’m not going to. But I did see variety in the menu and so many options available. 👀 Other than food, JJ market offers all kinds of products you could possibly imagine. As for the price- the products are not that cheap, considering how expensive the property value is (hence the rental rate for shops go up just as much). ☹️ The best thing about this place, though, is you tend to end up finding things you like eventually because the market is MASSIVE. Could possibly take a few days to visit every single shops in each project. I don’t think I have visited all the shops- I usually stop after I’ve found what I wanted and try to leave as soon as possible. I can’t function well in high temperature, you see. - 🌞 #thailand #bangkok #jjmarket

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Heya! 🙋🏻‍♀️ happy weekend, my beloved foodies. What is on today’s menu, you ask? It has been suggested (requested) that I create a recipe video for the famous VegKatsu from @wagamama_uk and you know what, today is the day. I have to say that this curry sauce recipe is my own, which I have created and shared since last year (Tofu Katsu Curry). This is basically a remastered version, but instead of tofu, I’m using vegan breaded fillets from @quorn_uk because they’re delicious AND because @quorn_uk just launched their vegan products in Bangkok- (NOT SPONS☹️) I want to make sure they don’t discontinue them so I’m buying as many as I can. 😁 I probably can’t guarantee that this the exact replica of the original VegKatsu, but it is incredibly flavourful. Hope you enjoy this recipe! X 🍛 There are so many ways to make Japanese curry or "Karē" as they call it. But this is my take on the dish, as it has been westernized and veganized from the original Japanese version. It's simple and easy to make. The curry sauce is so flavourful, you could serve it with rice, noodles, chips (fries), or even bread. 😋 This recipe yields 4 servings (or two large servings- whatever floats your boat. 🙃) 💚 • 2 tbs olive oil • 3 cloves of garlic, minced/ grated • 10 g ginger, minced/ grated • 4 tsp curry powder • 3 tsp garam masala • 250 g onion • 200 g carrot, peeled • 150 g potato, peeled • 250 g green apple, peeled • 600 ml vegetable broth, unsalted • 4 tbs soy sauce • 1 tsp brown sugar • Vegan breaded fillets 👩‍🍳 1. Sauté garlic, ginger, and the spices with coconut on low heat until fragrant. 2. Add the vegetables (cut into small pieces- this will help reduce the cooking time) and continue to stir fry for a few minutes before adding vegetable broth, followed by soy sauce and sugar. 3. Simmer for 20-25 minutes or until all the vegetables are softened. 4. Blend everything together and the sauce is ready for serving. 5. As you're simmering the sauce, make your tofu katsu by coating tofu in tempura batter and panko breadcrumbs and deep fry until golden brown on both sides. 5. Serve hot over a bed of rice or udon. 6. Indulge. 🇯🇵 . . #vegan #vegancurry #recipe #recipes #veganrecipes

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This is not a collaboration as much as it is an homage I’d like to pay to this incredibly talented up and coming artist @l0rdju who has been one of the most amazing supporters I’ve had on here. As a somewhat-self-proclaimed artist, the thing I enjoy doing besides creating is supporting other artists. @l0rdju has released her first track a while back, and it is 🔥so I am using “Flop Freestyle” as the background music for this recipe video. Since it is her birthday on the 8th of July, I wanted to do a little bit more to celebrate this occasion. And that is how this recipe came about- I created Spicy Cilantro Pesto by combining the inspiration I got from listening to her music and the inspiration I got from her as an individual who is bold, feisty, talented, and original. I also selected her favourite ingredients to use in this recipe which are mushrooms and pumpkin seeds. I would have gone with a cake recipe if @l0rdju liked cakes or sweets, but she ain’t bout that life. ✌️ I have immense respect and appreciation for artists like her who strive and work hard to perfect their craft. Your dedication is so inspiring. Never stop, never change. ✊ Happy birthday @l0rdju thank you for exemplifying the term Vegan AF 🙌 wishing you the best and more! This one is for you 😊 🔥 Spicy Cilantro Pesto 🌶 • 1 cup fresh cilantro, chopped • 1/4 cup pumpkin seeds, roasted • 3 cloves garlic • 1 tbs nutritional yeast • 4 Anaheim peppers, roasted and peeled • 1 tbs fresh peppercorns • 1 tsp Himalayan salt • 1/3 cup olive oil • 2 tbs fresh lime juice • 200 g dried pasta (two servings) 🔥 Instructions: 1. Make coriander pesto by transferring all ingredients into a food processor or a blender and blitz- or blend until smooth if you’re about that life. 2. Add your pesto sauce to pasta or salad. 3. Indulge. . 🌶🔥🌱 #vegan #recipe #recipes #cooking #cookingvideo

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Happy 4th of July to all my American friends! 🇺🇸 🙋🏻‍♀️💕 Hope you are all enjoying your day. Today I’m presenting to you another seitan recipe. These “ribs” are perfect for celebration of 4th of July and any barbecue parties you are planning to attend later today. Here is something you could bring to blow your vegan friends and non vegan friends away. 😊 Vegan Barbecue (Seitan) Ribs 🔥 Ingredients: • 1 tbs peanut butter (use tahini if you’re allergic to nuts) • 2 tbs olive oil • 3/4 cup mushroom broth - mix the wet ingredients together and heat up just until peanut butter dissolves, do not boil. Set aside. • 1 cup vital wheat gluten • 2 tbs nutritional yeast • 3 tbs plain flour • 1 tsp Himalayan salt (cut the amount by half if you’re using table salt) • 1/2 tsp chili flakes • 2 tsp smoked paprika • 1 tsp mustard powder • 1 tsp cumin • 2 tsp onion powder • 1/2 tsp garlic powder • 1/2 tsp black pepper • 1/2-1 cup vegan barbecue sauce* (Make sure the sauce doesn’t contain honey) Instructions: 1. Mix all dry ingredients in a large bowl before adding wet ingredients. 2. Stir the mixture into the flour and spice mix until it forms a dough. 3. Use your hand to knead seitan dough for about 10 minutes and rest for 30 minutes. 4. Squeeze seitan dough to check if it’s ready: if the dough returns to its original form quickly, that means your seitan is ready for the next step. 5. Break chopsticks in half to create fake bones and insert the sticks into flattened seitan as shown in video. 6. In a pot, simmer water on medium low heat. The water should be hot but not boiling. 7. Add seitan and cook on low heat for 1 hour. Then, remove from pot. 8. Bake seitan ribs at 375 for 15 minutes to dry up the outside. 9. Marinate ribs in BBQ sauce for 10-15 minutes or so before broiling or grilling. 10. Serve hot with more sauce. 11. Indulge. 🔥 #vegan #veganrecipes #4thofjuly #recipes #recipe

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***This Video was created by @hardveg 💕*** Happy Sunday, friends! 🙋🏻‍♀️ so, a little while ago I came across this vegan page that got my attention- mainly because the creator also makes recipe videos, which is right up my alley. If you’ve been following me for a while- you’d know that every time I share another creator’s work, it illustrates a great deal of respect and admiration I have for them, and this is another great example for it. I stumbled upon @hardveg by accident as the account was suggested to me through the Explore page. I am so thankful that it did, otherwise I wouldn’t be able to share this brilliant recipe with you all today. 🤗 So, who else likes Vietnamese spring rolls?! 🙋🏻‍♀️ the only problem I had in the past when making Vietnamese spring rolls is the dipping sauce. But after trying this recipe- there is no going back. I really enjoyed it. This is NOT an authentic Vietnamese recipe; so, don’t come for me or anyone for sharing it. Just give this recipe a go before making up your mind because I tried it and it was 🔥😍 Anyway, if you enjoyed this video, please check out @hardveg for more videos and vegan inspiration! 😄 This is not a paid promotion nor a paid shoutout (it NEVER is- that’s how you know it’s legit) I simply enjoy sharing videos from other creators whom I feel are as passionate about creating recipes as much as I am. It’s always refreshing to connect with like-minded creative people and learn from them. Instagram vegan community is the one of the most supportive, loving, and generous groups of people, and I just want to give back to the community by paying it forward, showing the same kind of love and support I have received from all of you to the next person. 😊 💕 Anyway, enough rambling! ☺️I hope you all enjoy this recipe and the rest of your weekend! 🌸 P.s. I’ll be making highlights of all my favourite IG accounts on Instagram so keep an eye out for that on my Instagram Story! Xx ❤️ #springrolls #asianfood #delicious #delish

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Happy weekend, friends! 😊 today I’m serving up something extra special: my second ever collaboration with another creative mind who is an incredibly talented chef @chefcharitymorgan 🙌 ❤️ As a lot of you already know, I don’t do paid promotions or shout outs. This is coming from a place of truth and utmost respect. And I’m only sharing her recipe because it is truly amazing- Chef Charity is the real deal! 🙏 I use her Thai Pineapple Fried Rice recipe to create what is now known as my go-to pineapple fried rice! I genuinely have never been more impressed! (Definitely Thai approved 👍) but that is not the only recipe she shares- log on to her page and see for yourself! All the recipes are available on her website. So, if you like what you see here- head on over to @chefcharitymorgan for more gorgeous vegan food! 😄 here is how I make Chef Charity’s Thai Pineapple Fried Rice 🍍 (The original recipe is on @chefcharitymorgan website, which serves about 4 people, but I cut mine in half for just 2 servings) 💕 • 1/2 tbs avocado oil • 100 g onion, thinly sliced • 1 tbs chopped garlic • 150 g carrot, shredded • 200 g fresh pineapple, cubed • 1 tbs curry powder • 2 tbs soy sauce* for a more authentic alternative for fish sauce- check out Chef Charity’s suggestions on the website! • 2 cups day old brown rice, refrigerated • 1/8 tsp black salt • 1/2 tsp black pepper • handful of chopped green onions, Thai holy basil leaves, and cilantro • 1 tsp fresh lime juice 💚 Instructions: 1. Sauté onion in avocado oil just to sweat it before adding garlic, followed by shredded carrot. 2. Continue to cook for s few minutes before adding pineapple chunks. 4. Sauté everything together and add curry powder, followed by soy sauce or vegan fish sauce. 5. Toss everything until fully coated and nicely seared before adding cold, cooked brown rice. 6. Add green onions, Thai holy basil leaves, and cilantro and fold everything together. 7. Once the fried rice comes together and smells amazing- turn off the heat and finish off with fresh lime juice to elevate the existing flavours. 8. Indulge. 🤤🍍 #pineapple #thaifood #friedrice #pineapplefriedrice

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Hey hot stuff! 🙋🏻‍♀️ oh, I was taking to the noodles 😁 hello there, lovelies! It is a well known fact that most dishes taste better with Sriracha Sauce, and so is this bowl of fiery ramen! Here is how I make my vegan Sriracha Ramen, inspired by Japanese Tantanmen or Dandan Noodles: 🍜🌶 🔥 • 200 g vegan noodles of choice- I use traditional soba noodles made from wheat flour, but you can use any kind you prefer. - [Sautéed Tofu] • 1 tbs grape seed oil • 200 g firm tofu, crumbled • 1/8 tsp salt (I use black salt) • 1 tbs chili oil • 1 tbs ginger-garlic, chopped • 6 scallions, chopped* (use half for tofu and the other for toppings) • 1 tbs coconut sugar • 1 tbs soy sauce • 1 tbs sriracha sauce - sauté tofu in oil until most of the liquid has evaporated before adding chili oil, garlic, ginger, and scallions. Continue to cook until fragrant. Add sugar, soy sauce, and sriracha sauce. Fold everything together before removing tofu from the pot and set aside. 🍜 [Broth] • 50 g onion, chopped • 100 g bamboo shoots (optional- can use other vegetables like julienned carrot) • 100 g cabbage, cut into thin strips • 100 g bean sprouts • 3 cups UNSALTED vegetable broth • 1/2 cup almond milk or cashew milk • 3 tbs soy sauce • 2 tbs tahini or peanut butter • 1/4 cup sriracha sauce - Instructions: 1. In the same pot that used to cook tofu, add chopped onion and sauté on low heat (just to sweat it). 2. Once the onion becomes translucent, add the rest of the vegetables. Sauté for about a minute or two. At this point you want to start cooking your noodles* (my ramen noodles needed 2-3 minutes or cooking- if your noodles need longer to cook- you need to figure out the starting time that will end the same time as the broth is done). 3. Add vegetable broth, almond milk, soy sauce, tahini, and sriracha sauce. Bring to a boil. 4. Simmer on low heat for a few minutes. 5. Have a taste and see if you need more seasoning for the broth before serving. 6. In a bowl, add cooked noodles followed by vegetable and broth, topped with sautéed tofu, sweet corn, scallions, toasted white sesame seeds, nori, and more chili oil/ sriracha if proffered. 7. Indulge. 🔥 #ramen #noodles #sendnoods

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Hey friends! Who’s hungry? 🙋🏻‍♀️ have you tried my vegan orange seitan? If not, you really should. It’s so easy to make and oh so delicious! 🤤 For my chicken seitan recipe, check out the post on my feed or you can use any kind of mock meat you have at home. Happy cooking! 💕 Vegan Orange "Chicken" 🍊 Ingredients: • 2 servings of seitan chicken • 1 cup plain flour • 1/4 cup corn flour • 1 cup plant milk, refrigerated • 1/2 tsp sea salt • 1/2 tsp ground white pepper • Oil of choice for frying. 🍊 Orange Sauce: • 3 tbs freshly squeezed orange juice • 2 tbs light soy sauce • 2 tbs water • 2 tbs sugar • 1/3 cup white vinegar • 1 orange zest (mixed in with the orange juice) • 1 tablespoon corn flour 💕 Preparations:  1. Mix all the ingredients for the orange sauce in a bowl. 2. Make a batter by combining plain flour, corn flour, salt, white pepper, and plant milk together before adding bite-sized seitan. 3. Heat the oil (for frying) in a pan/ pot/ wok/ fryer and fry seitan chicken on medium high heat until golden brown. 4. Remove the “chicken” from hot oil and rest them on paper towel to get rid of excess oil. 5. Put a wok or a pan on medium low heat and pour in the orange sauce mixture, stir until the sauce thickens and becomes glossy. Bear in mind that the longer you simmer, the thicker the sauce becomes. 6. Add fried seitan to the wok and coat them with the orange sauce, turn off the heat. 7. Serve hot, sprinkle white sesame seeds and scallions on top for garnish. 8. Indulge. 🍊 . . . . . . . . . . . #vegan #vegancommunity #veganrecipes #healthychoices #govegan #veganism #veganlunch #homecooking #easycooking #healthyfoodporn #veganfoodvideos #vegansofinstagram #vegansofig #veganfoodshare #letscookvegan #instafood #veganvideos #vegancooking #vegandinner #veganfoodporn #veganeats #foodporn #herbivore #plantbased #recipevideo #foodvideos #whatveganseat #simplecooking #plantbasedfood #healthyvegan

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Hey there, friends 🙋🏻‍♀️ it’s been a while. This month has been one hell of an emotional roller coaster. I do apologise for my absence. I was not in the right headspace to create anything, and I’m still recovering, BUT I would never miss celebrating Pride Month in my own little way. I am a straight woman who believes in equality and the right to love whoever you choose to love. I have been inspired by so many outstanding individuals from the LGBT+ community, and I owe a lot of my success in life to them. And I cannot think of a better way to express my admiration, respect, and gratitude for the love I have received over the years than to create this special recipe to celebrate their truth and their beauty. Here is how I make my Vegan Rainbow Cake Pops. Happy Pride Month, lovelies! 🌈 • 1 cup oat flour • 1 cup almond flour • 1/8 tsp Himalayan salt • 1 tsp vanilla extract • 3/4 cup macadamia butter • 1/4 cup agave syrup • food colouring: red, orange, yellow, green, blue, and purple • vegan dark chocolate 💜 Instructions: 1. Mix together oat flour, almond flour, and salt before adding vanilla extract, macadamia butter, and agave syrup. 2. Knead the dough until smooth and divide into 6 equal pieces. 3. Add food colouring and mix until well combined. 4. Take a tiny piece of the dough and press into a coin shape, one from each colour and stack them up on a piece of cling film as seen in the video. 5. Wrap up the cling film and roll the dough into a ball, repeat 20 more times. 6. In a double boiler, melt the chocolate. 7. Stick the tip of lollipop sticks into melted chocolate before inserting it into rainbow cake balls. Freeze until solidified. 8. Dip the cake pops into melted chocolate and freeze again or leave to harden. 9. Indulge. . . . . . . #pride #loveislove #vegan #vegancommunity #veganrecipes #healthychoices #govegan #veganism #equality #homecooking #easycooking #healthyfoodporn #veganfoodvideos #vegansofinstagram #vegansofig #veganfoodshare #letscookvegan #instafood #veganvideos #vegancooking #veganfoodporn #veganeats #foodporn #herbivore #plantbased #recipevideo #foodvideos #whatveganseat #simplecooking #plantbasedfood

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