8 Popular Singaporean Vegan Recipes In 2024

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8 Popular Singaporean Vegan Recipes

It is a common misconception that vegetarian dishes are inferior to non-vegetarian dishes. Although vegetarian foods are already delicious, for those who prefer the flavor of non-vegetarian dishes, many vegetarian recipes taste nearly identical to non-vegetarian dishes. Would you like to sample some vegetarian Singaporean cuisine? There are many delicious vegetarian dishes available in Singapore. The most popular Singaporean vegan recipes are listed below.

1. Chinese Rojak

Make this popular Chinese rojak in Singapore and Malaysia by tossing fresh fruits, veggies, and you tiao in a sweet, delicious, spicy, umami, nutty rojak sauce.

Prep time: 20 minutes | Cook time: 20 minutes | Servings: 4

Ingredients

Cucumber: 1 large
Jicama: 1 small
Apple: 1 large
Pineapple: ½ small
You Tiao: 4 strips
Beancurd puffs: 2 cups
Beansprouts blanched: 3 cups
Ginger buds: 1 torch

Ingredients For The Rojak Sauce

Tamarind paste: 1 tablespoon
Palm sugar: 4 tablespoons
Sriracha hot chilli sauce: 1 teaspoon
Hot water: 3 tablespoons
Chili powder optional: 1 tablespoon
Salt: 1 pinch or to taste

Ingredients For The Topping

Roasted peanuts finely chopped: 5 tablespoons

Method

In a blender, combine all ingredients listed under “Rojak sauce” in the recipe above and blend until a thick, gooey substance forms. In a mixing dish, combine all of the ingredients. To blend, stir everything together. Taste it and add additional sugar if necessary. The sauce is sweeter than most.
Remove from the equation. Wash and peel some of the fruit's skin (depending on the type of fruit you're using; certain fruits don't require peeling). Shave the bloom into small pieces using torch ginger buds.
If using beansprouts, blanch them for 20-30 seconds in boiling water before rinsing with cool water. Remove from the equation. Crisp your Tiao and beancurd puffs in the air fryer, toaster oven, or oven for 5-10 minutes, or until golden brown.
On a serving tray, arrange the fruits, vegetables, and beansprouts. On top, cut some you Tiao and beancurd puffs. To taste, drizzle with a little rojak sauce. Toss everything together and top with toasted chopped peanuts or peanut powder.

2. Gado Salad With Tempeh

This Gado-Gado salad bowl is packed with nutritious raw and cooked vegetables, protein-rich tempeh, and a zesty peanut sauce.

Prep time: 20 minutes | Cook time: 20 minutes | Servings: 3

Ingredients For The Peanut Sauce

Peanut butter: 100 g
Tamari or soy sauce: 4 teaspoons
Maple syrup or coconut sugar: 1 tablespoon
Lime or lemon juice: ½ lime (about 2 tablespoons)
Tamarind paste (strength varies): 1 heaped teaspoon
Sambal oelek: 2-3 teaspoons

Ingredients For The Tempeh

Tempeh: 200 g
Tamari or soy sauce: 3 tablespoons
Lime juice: 2 tablespoons
Maple syrup: 1 tablespoon
Hot smoke oil: 1-2 tablespoons

Ingredients For The Gado-Gado Salad Bowls

Tenderstem broccoli: 50 g
Long green beans: 50 g
Hot smoke oil: 1 tablespoon
Mung bean sprouts: approx. 1 cup
Corn on the cob: 1, kernels shaved off
Long cucumber: ¼, finely sliced
Lettuce leaves: 6, coarsely chopped
Radishes: 6, finely sliced
Carrot: 1 large, ribboned or julienned
Roasted peanuts: 2 tablespoons, crushed
Fresh coriander: 1 handful, chopped small

Method

In a medium mixing bowl, combine all of the sauce ingredients.
To make a thick sauce, add enough cold water. Remove from the equation. Place the tempeh in a pot of boiling water and cook for 10 minutes on low heat. Drain and set aside to cool.
In a medium mixing bowl, combine the tamari (soy sauce), lime juice, and maple syrup to make the marinade.Place the tempeh in a bowl with the marinade and cut it into 0.5 cm / 0.2′′ slices. Allow the slices to marinate for as long as possible (at least 30 minutes), spooning the marinade over the exposed surfaces from time to time.
In a small frying pan, heat 1-2 tablespoons of neutral-tasting oil.
When the oil is hot, pan-fry the tempeh until both sides are golden brown, or bake it for 30 minutes at 200° C/390° F until lightly browned. Broccoli and long green beans should be cut into the same size pieces.
Heat a small amount of oil in a wok.
Toss in the broccoli. Stir-fry for 1 minute before adding the green beans and sprouts and cooking for another 2 minutes. After another minute, add the shaved corn kernels.
Separate the raw and stir-fried vegetables into two bowls. Sprinkle with crushed peanuts and fresh coriander and drizzle with peanut sauce.

3. Bee Hoon Singaporean Vegan Recipe

In Singapore, vegetarian Bee Hoon is a popular fried morning delicacy. With only one small indulgence – crispy faux goose.

Prep time: 40 minutes | Cook time: 20 minutes | Servings: 8

Ingredients

Bee Hoon: 1 packet (400g)
Mock goose: 1 sheet
Carrots: 2 medium-sized (250g)
Bean sprouts: 500g
Cabbage: 250g
Spring onion: 2 stalks
Oil for frying the mock goose: 200 ml
Garlic: 4-5 cloves, chopped
Vegetable stock: 700 ml
Mushroom sauce optional: 1½ tablespoons
Salt: 1 – 1½ teaspoons
Light soy sauce: 2 tablespoons
Shallot oil: 3 tablespoons
Pepper: 1 dash
Crispy shallots: ½ cup
Pickled green chilli: ½ cup

Preparation Method

Soak the bee hoon in room temperature water for 30 to 40 minutes, or until soft, making sure the water thoroughly covers the bee hoon. Rinse thoroughly and allow to air dry.
Mock goose should be cut into 1-inch squares. Do not clean.
Carrots should be peeled and thinly shredded.
Remove the bean sprout's roots. Drain and air dry.
Wash the cabbage and cut it into 1-inch broad by 2-inch long rectangles.
Spring onions should be washed and sliced into small pieces.
Remove the garlic's skin and slice it coarsely.

Cooking Method

Deep fry the faux goose in small batches in a wok with 200ml oil over medium-low heat until golden brown but not burnt. Remove the pan from the heat and lay it on a plate lined with a dish towel to absorb any excess oil.
Place in an airtight container as soon as possible after cooling. Remove any remaining oil from the wok. 1 tablespoon shallot oil, heated in a wok over medium heat. 1 teaspoon garlic, diced, sautéed till fragrant.
Fry the bean sprouts for about 1-2 minutes. Place the chicken on a platter and put it aside. After that, add 1 tablespoon shallot oil and 2 teaspoons garlic and sauté until fragrant. Fry for a minute with the carrots before adding the cabbage and ½ teaspoon salt.
Fry the vegetables until they are slightly limp but still crisp. Place the chicken on a platter and put it aside.
Over medium-high heat, add 1 tablespoon shallot oil to the same wok. One teaspoon garlic, fried until fragrant Bring the vegetable stock, 1 teaspoon salt, light soy sauce, pepper, and mushroom sauce to a boil fast. Reduce heat to medium and add bee hoon, tossing continually with chopsticks until stock is fully absorbed.
Season with salt and soy sauce to suit. When the bee hoon is tender, toss in the cabbage, carrots, and bean sprouts with chopsticks until everything is well combined. Serve with spring onion, crispy shallots, and faux goose on a serving dish. Serve with pickled green chilli.

4. Stir-Fried Kailan With Garlic And Vegan Oyster Sauce

A quick and easy kailan (Chinese broccoli or Chinese kale) stir-fry recipe with garlic-infused oyster sauce. It's simple to adjust this recipe to your favorite Chinese greens.

Prep time: 10 minutes | Cook time: 5 minutes | Servings: 4

Ingredients

Garlic minced: 2 cloves
Kailan: 250 g
Vegetable oil: 2 tablespoons

Ingredients For The Sauce

Vegan oyster sauce: 1 – 1½ tablespoons
Light soy sauce: ½ tablespoon
Dark soy sauce: ½ teaspoon
Chinese wine: 2 teaspoons
Sesame oil: 1 teaspoon
Water: 1 teaspoon
Sugar: 1 teaspoon
White pepper: ⅛ teaspoon
Salt: ⅛ teaspoon

Ingredients To Thicken Sauce

Corn flour: 2 teaspoon
Water: 1½ tablespoon

Method

Remove the tough ends of the kailan and chop it in half lengthwise. To eliminate soil particles and grit, wash thoroughly in a few water changes. (If you're using a different kind of kailan, make sure to read the recipe notes below.) Drain and set aside any extra water.
Incorporate the sauce ingredients in a small bowl and stir well to combine. Combine maize flour and water in a separate basin. Preheat a wok over medium-high heat.
Reduce the heat to low and add the cooking oil after the wok is heated. When the oil is hot, add the minced garlic and continue to stir fry until the garlic turns a light golden brown colour. Remove the garlic with a slotted spoon as soon as the heat is turned off.
Heat the garlic-infused oil in the wok over high heat.
When the pan is heated again, add all the veggies at once and stir fry for 1 minute, or until the stems and leaves begin to soften and turn limp.
Add the sauce and thicken to desired consistency with the corn starch solution. Before bringing in the cornstarch solution, make sure to whisk it aggressively. Serve immediately by placing the dish on a serving plate and garnishing it with fried garlic bits.

5. Nasi Lemak Singaporean Vegan Recipe

Nasi Lemak, Malaysia's national dish, in a vegan variant. A flavor explosion is created by combining fragrant coconut rice, spicy and salty sambal, toasted peanuts, and fresh cucumbers.

Prep time: 40 minutes | Cook time: 15 minutes | Servings: 3

Ingredients For The Coconut Rice

White rice: 1½ cups
Coconut milk: ½ cup
Water: 2 cups
Pandan leaves, tied into a knot: 5
Lemongrass stalk: 1
Garlic: 3 cloves

Ingredients For The Vegan Sambal

Red onion: 1, roughly chopped
Dried chillis: 20
Hot water: ¼ cup
Garlic: 3 cloves
Tamarind paste: 1 tablespoon
Palm sugar (or brown sugar): 1 tablespoon
Sea salt: ¼ teaspoon
Gochugaru, or red chilli flakes: 1 teaspoon
Nori (dried seaweed), roughly torn: 1 sheet
Doubanjiang: ¼ teaspoon
Light brown miso: 2 teaspoons

Ingredients For The Toppings

Cucumber: 1, thinly sliced
Roasted peanuts: ¼ cup
Fried tofu: 100g, cubed
Fried tofu pouch: 1 piece
Crispy fried shallots

Method

Make the coconut rice first. Rinse as usual and drain thoroughly. Rice, coconut milk, water, pandan leaves, lemongrass stalk, and garlic cloves go into the rice cooker (or large pot). Cook the rice until all the liquid has evaporated and all the grains are soft and fluffy, covered. To make the Vegan Sambal, combine all ingredients in a large mixing bowl.
To begin, soak dried chillis for 10 minutes in boiling water. Remove the seeds and drain the chillis (keep a few seeds for flavour & extra spice). In a food processor, combine the chillis and all sambal ingredients (excluding the vegetable oil) and process until smooth; in a medium-sized pan, heat 3 tablespoons of oil. Fry the paste until it becomes aromatic. To finish, taste and adjust seasoning.
Assemble the toppings. Assemble a platter with roasted peanuts, crispy shallots, thinly sliced cucumber, abura-age (lightly cooked and seasoned with black salt), and your protein of choice. For the most authentic appearance, serve on a banana leaf.

6. Roti Prata Singaporean Vegan Recipe

Roti's adaptability makes it ideal for serving at the start or conclusion of a meal. Serve it as a savoury appetizer or a quick dessert with a bowl of curry sauce!

Prep time: 45 minutes | Cook time: 5 minutes | Servings: 8

Ingredients

All-purpose flour: 600 grams
Salt: 1 teaspoon
Sugar: 1 tablespoon
Milk: 30 ml
Water: 270 ml
Tofu: 1 cup
Oil, plus extra for coating, brushing, and greasing: 1 tablespoon
Curry sauce, to serve.

Method

Sift the flour into a mixing dish. Season with salt and sugar. Remove from the equation.
Whisk together the milk, water, and oil or melted margarine in a separate bowl.
Combine the wet and dry ingredients in a mixing bowl and stir until thoroughly blended.
Allow for a 20-minute recovery period. Fifteen minutes of kneading the dough. Form the dough into balls by dividing it into eight equal pieces. Allow the balls to rest for at least 3 hours after brushing them with oil.
Place a dough ball on a lightly oiled work surface. With your palms, flatten the ball. Flip the dough over and flatten it out once more. Continue until the dough is extremely thin, about 1/8-inch thick. You can also continue to stretch the dough with your hands.
Spread butter or ghee on the flattened dough. Fold the top and bottom sides toward the center, then continue until you have a square. Preheat a skillet over medium-high heat. Grease lightly with margarine or ghee.
Roti should be grilled until brown spots appear on both sides. Remove from the oven and keep warm.

7. Nasi Goreng Singaporean Vegan Recipe

This aromatic rice dish with chicken, prawns, and shredded omelette is the perfect comfort food for spice enthusiasts.

Prep time: 25 minutes | Cook time: 25 minutes | Servings: 5

Ingredients

Long-grain rice: 300g
Vegetable oil: 3 tablespoons
Tofu: 1 cup
Green beans, cut in half: 100g
Raw peeled prawns, cut in half: 180g
Shallots, thinly sliced: 200g
Garlic, finely chopped: 20g
Red chillies, deseeded and finely chopped: 2 medium
Red bird's-eye chilli, sliced: 1
Carrot, thinly sliced: 1 medium
Kecap Manis: 1 tablespoon
Light soy sauce: 1 tablespoon
Onions, thinly sliced: 8

Ingredients To Serve

Cucumber, sliced: ½
Tomatoes, sliced: 2 medium
Crispy fried onions: 4 tablespoon

Method

In a medium heavy-bottomed pot, combine the rice and 520ml water. Bring to a boil quickly, stirring once, then cover with a tight-fitting lid. Reduce the heat to low and continue to cook for another 10 minutes. Remove the cover, fluff it with a fork, and lay it on a tray.
Allow cooling before serving. Meanwhile, heat 1 tablespoon oil over medium heat in a large frying pan.
Cook the beans; tofu for 3 minutes in a pan of boiling salted water. Drain and rinse under cold water before setting aside. In a wok or large, deep frying pan, heat the remaining oil until it is practically smoking. Stir in the carrots, shallots, garlic, and chillies for another 2 minutes, or until the carrots are just soft.
Stir in the spice paste for another minute. Stir in the tomato purée, kecap manis, cooked rice, and green beans for 2 minutes over high heat.
Toss together the soy sauce, spring onions, and shredded omelette. Using warmed plates, spoon the nasi goreng onto them. On the side of the plate, overlap the cucumber and tomato.
Serve with prawn crackers with cucumber and tomato on the side of each plate, topped with crispy fried onions.

8. Vegan Noodles

Singapore Noodles are made in 30 minutes using only 10 ingredients! To add protein and texture, stir in tofu. The ultimate plant-based comfort food!

Prep time: 10 minutes | Cook time: 20 minutes | Servings: 2

Ingredients For The Sauce

Garlic, minced: 2 cloves
Tamari: 2 tablespoons
Maple syrup or coconut sugar: 1-2 tablespoons
Lime juice: 2 tablespoons

Ingredients For The Noodles

Rice noodles: 4-6 ounces
Toasted sesame oil: 2 tablespoons
White or yellow onion: ½ medium
Red bell pepper: ¾ medium
Snow peas: 12 whole
Tamari: 1 tablespoon
Curry powder: 1½ – 2 teaspoons

Methods

Fill a large bowl halfway with boiling water and add rice noodles. Allow it to cook for 5-10 minutes (or as directed on the packaging), occasionally stirring to avoid sticking. Drain the water and set it aside. Meanwhile, create the sauce in a small mixing dish with chopped garlic, tamari or soy sauce, maple syrup or coconut sugar, and lime juice. To blend the ingredients, whisk them together.
Then, if necessary, taste and adjust seasonings. You want a savoury, tangy sauce with a sweetness (adjust to taste). Remove from the equation. In a large skillet, heat the oil over medium-high heat.
Once hot, add 1 tablespoon (15 ml) toasted sesame oil, onion, and red bell pepper (change amount if changing number of servings). Sauté for 3-4 minutes, or until onion is tender and transparent, stirring regularly.
Stir in the snow peas, 1 tablespoon (15 ml) tamari or soy sauce (adjust the amount if serving size changes), and curry powder. Remove from pan and set aside after 2-3 minutes of sautéing. Add the remaining 1 tablespoon (15 ml) sesame oil, cooked rice noodles, and sauce to the still-hot skillet (adjust the amount by changing the number of servings). Sauté for 1 minute, stirring with tongs to evenly distribute the sauce.
Return the vegetables to the pan and stir to coat. Cook for another 1-2 minutes, then remove from the heat. Taste and adjust seasonings as needed, using more curry powder for a more robust curry flavour or more maple syrup to balance it out. Serve with your choice of toppings. A little hot sauce, such as sriracha, goes a long way in this recipe!

Conclusion

In Singapore, the concept of veganism is similar to being undecided about something. It isn't strange, but it is unusual to some. It is, however, becoming increasingly popular. Veganism fits in well with Singapore's diverse culinary culture, which is heavily influenced by meat and seafood.

I trust you enjoyed this article about the 8 Popular Singaporean Vegan Recipes. Please stay tuned for more blog posts to come shortly. Take care!

JeannetteZ

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