Perfectly seasoned and slightly charred salmon, or in this plant-based version, tofu salmon, broken apart and mixed into a bowl of steamy rice, topped with sweet chili sauce and creamy homemade mayonnaise, and finally all wrapped in a piece of savory, crispy seaweed.
In one bowl, you’ve got the creamy, rich risotto mixed with herby, refreshing pesto, buttery umami mushrooms, crispy spiced chickpeas, and the “cherry” on top being the bursting flavors of balsamic roasted cherry tomatoes on the vine.
My King Oyster Mushroom “Fish” Nigiri Sushi is one of my favorite sushi I ever made. Not to mention the texture of the “fish” is very enjoyable and satisfying!
After I made this Panko Crusted Tofu last fall, I couldn’t get the idea out of my mind to try this method with tempeh.
This crispy teriyaki tofu wrapped in nori seaweed is such an umami bomb, and that perfect texture with the seaweed… If you’ve never liked tofu, try this and let me change your mind!
Watch out for the new hottie on the lunch block – vegan tofu musubi! Or Japanese rice sandwich.
This savory Miso Glazed Tofu has quickly become our new favorite! It is savory, sweet, sticky, crispy, and basically an umami bomb in your mouth.
These crispy, crunchy tofu nuggets are a breeze to prepare and perfect for ALL THE SAUCES.
Are you looking for a Asian fusion pasta dish? This Spaghetti with Kimchi Cream Sauce (thin) is one of our old-time favorites and now updated to a vegan-friendly version!
This definitely not an ordinary avocado toast that you may think of. The flavor of scallions with Japanese hot chili oil adds a touch of Chinese/Japanese flavor. Also, the fresh cucumbers are a perfect vehicle for the spicy scallions.
Good Old Vegan inspires you to discover tasty vegan food! Plant-based cuisine is delicious and the benefits are endless. Not only are plants the more ethical option, choosing vegan also leaves a smaller footprint on our planet!
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