8 Popular Singaporean Vegan Recipes

8 Popular Singaporean Vegan Recipes

It is a common misconception that vegan dishes are inferior to non-vegan dishes. Although vegan foods are already delicious, for those who prefer the flavour of non-vegan dishes, many vegan recipes taste nearly identical to non-vegan dishes.

Would you like to sample some vegan Singaporean cuisine? There are many delicious vegan dishes available in Singapore.

The most popular Singaporean vegan recipes are listed below:

1. Chinese Rojak Salad Recipe

To make this Chinese rojak salad popular in Singapore and Malaysia, toss fresh fruits, veggies, and youtiao in a sweet, delicious, spicy, umami, nutty rojak sauce.

Prep time: 20 minutes | Cook time: 20 minutes | Total time: 40 minutes | Servings: 4

Ingredients For Rojak Salad

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

Ingredients For The Rojak Dressing

• 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

1. Combine all ingredients listed under “Rojak dressing” in the recipe above in a blender and blend until a thick, gooey substance forms. In a mixing dish, combine all of the ingredients. To mix, stir everything together. Taste it and add additional sugar if necessary. The sauce is sweeter than most.
2. 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.
3. If using beansprouts, blanch them in boiling water for 20-30 seconds 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.
4. Arrange the fruits, vegetables, and beansprouts on a serving tray. On top, cut some Tiao and beancurd puffs. Drizzle with a little rojak sauce to taste. Toss everything together and top with toasted chopped peanuts or peanut powder.

2. Gado-Gado Salad With Tempeh Bowl Recipe

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

Prep time: 20 minutes | Cook time: 20 minutes | Total time: 40 minutes | Servings: 3

Ingredients For The Peanut Dressing

• 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 Bowl

• 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

1. In a medium mixing bowl, combine all of the sauce ingredients.
2. To make a thick sauce, add enough cold water. Remove from the equation. Place the tempeh in boiling water and cook for 10 minutes on low heat. Drain and set aside to cool.
3. Combine the tamari (soy sauce), lime juice, and maple syrup in a medium mixing bowl 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 occasionally.
4. Heat 1-2 tablespoons of neutral-tasting oil in a small frying pan.
5. When the oil is hot, pan-fry the tempeh until both sides are golden brown, or bake it for 30 minutes at 390° F (200° C) until lightly browned. Cut the broccoli and long green beans into pieces of the same size.
6. Heat a small amount of oil in a wok.
7. 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.
8. Separate the raw and stir-fried vegetables into two bowls. Sprinkle with crushed peanuts and fresh coriander and drizzle with peanut sauce.

3. Vegan Bee Hoon Singaporean Recipe

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

Prep time: 40 minutes | Cook time: 20 minutes | Total time: 60 minutes | Servings: 8

Ingredients For The Vegan Bee Hoon Singaporean Recipe

• 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 For The Vegan Bee Hoon Singaporean Recipe

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

Cooking Method For The Vegan Bee Hoon Singaporean Recipe

1. 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.
2. Place in an airtight container as soon as possible after cooling. Remove any remaining oil from the wok. Heat 1 tablespoon shallot oil in a wok over medium heat. Dice 1 teaspoon garlic and sautéed until fragrant.
3. 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.
4. Fry the vegetables until they are slightly limp but still crisp. Place the chicken on a platter and put it aside.
5. Over medium-high heat, add 1 tablespoon of shallot oil to the same wok. Fry one teaspoon of garlic 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 the stock is fully absorbed.
6. Season with salt and soy sauce to taste. When the bee hoon is tender, toss in the cabbage, carrots, and bean sprouts with chopsticks until everything is well combined. Serve on a serving dish with spring onion, crispy shallots, and faux goose. Serve with pickled green chilli.

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

This quick and easy stir-fried kailan with garlic and vegan oyster sauce recipe (kailan is Chinese broccoli or Chinese kale). You can easily adjust this recipe to your favourite Chinese greens.

Prep time: 10 minutes | Cook time: 5 minutes | Total time: 15 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

1. Remove the tough ends of the kailan and chop it in half lengthwise. Wash thoroughly in a few water changes to eliminate soil particles and grit. Drain and set aside any extra water.
2. 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.
3. Reduce the heat to low and add the cooking oil after the WOK is hot. 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 when the heat is turned off.
4. Heat the garlic-infused oil in the wok over high heat.
5. When the pan is heated again, add all the veggies and stir fry for 1 minute, or until the stems and leaves soften and turn limp.
6. Add the sauce and thicken to desired consistency with the cornstarch solution. Before adding the cornstarch solution, 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

This Nasi Lemak is Malaysia's national dish. It is `now available in a vegan variant. This flavour combines fragrant coconut rice, spicy and salty sambal, toasted peanuts, and fresh cucumbers.

Prep time: 40 minutes | Cook time: 15 minutes | Total time: 55 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

1. First, make the coconut rice. Rinse as usual and drain thoroughly. Then, add the rice, coconut milk, water, pandan leaves, lemongrass stalk, and garlic cloves to the rice cooker (or large pot). Cook the rice until all the liquid has evaporated and the grains are soft and fluffy, covered. Combine all ingredients in a large mixing bowl to make the Vegan Sambal.
2. To begin, soak dried chillies in boiling water for 10 minutes. Remove the seeds and drain the chillis (keep a few seeds for flavour and 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 the seasoning.
3. Assemble the toppings. For the most authentic appearance, serve on a banana leaf platter with roasted peanuts, crispy shallots, thinly sliced cucumber, abura-age (lightly cooked and seasoned with black salt), and your protein of choice.

6. Roti Prata Singaporean Vegan Recipe

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

Prep time: 45 minutes | Cook time: 5 minutes | Total time: 50 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

1. Sift the flour into a mixing dish—season with salt and sugar. Remove from the equation.
2. Whisk the milk, water, and oil or melted margarine in a separate bowl.
3. Combine the wet and dry ingredients in a mixing bowl and stir until thoroughly blended.
4. Allow for a 20-minute recovery period. After fifteen minutes of kneading the dough, divide it into eight equal pieces and form it into balls. Brush the balls with oil and allow them to rest for at least three hours.
5. Place a dough ball on a lightly oiled work surface. Flatten the ball with your palms. Flip the dough over and flatten it out once more. Continue until the dough is extremely thin, about ⅛ inch thick. You can also continue to stretch the dough with your hands.
6. Spread butter or ghee on the flattened dough. Fold the top and bottom sides toward the centre, then continue until you have a square. Preheat a skillet over medium-high heat. Grease lightly with margarine or ghee.
7. 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 Nasi Goreng Singaporean Vegan Recipe is an aromatic rice dish with vegan chicken, vegan prawns, and a vegan shredded omelette. It is the perfect comfort food for spice enthusiasts.

Prep time: 25 minutes | Cook time: 25 minutes | Total time: 50 minutes | Servings: 5

Ingredients

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

Ingredients To Serve

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

Method

1. 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.
2. Allow cooling before serving. Meanwhile, heat 1 tablespoon oil over medium heat in a large frying pan.
3. Cook the beans and tofu in boiling salted water for 3 minutes. Drain and rinse under cold water before setting aside. Heat the remaining oil in a wok or large, deep frying pan until it is practically smoking. Stir in the carrots, shallots, garlic, and chillies for another 2 minutes or until the carrots are soft.
4. 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.
5. 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.
6. Serve with prawn crackers, cucumber, tomato, and crispy fried onions on the side of each plate.

8. Vegan Singapore Noodles Recipe

Vegan Singapore Noodles are made in 30 minutes using only 10 ingredients! Stir in tofu to add protein and texture. They're the ultimate plant-based comfort food!

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 2

Ingredients For The Sauce

• Garlic: 2 cloves, minced
• 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

1. Fill a large bowl halfway with boiling water and add rice noodles. Allow them 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. Whisk the ingredients together to blend them.
2. 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.
3. Once hot, add 1 tablespoon (15 ml) toasted sesame oil, onion, and red bell pepper (change the amount if changing the number of servings). Sauté for 3-4 minutes, or until the onion is tender and transparent, stirring regularly.
4. 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) of 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 distribute the sauce evenly.
5. 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, veganism is similar to being undecided about something. It isn't strange, but it is unusual to some. However, it is becoming increasingly popular. Veganism fits well with Singapore's diverse culinary culture, heavily influenced by meat and seafood.

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

JeannetteZ

 

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