8 Popular Singaporean Vegan Recipes

Singaporean vegan recipes are a beautiful reflection of how rich, flavourful, and diverse plant-based cooking can be. Inspired by a mix of Chinese, Malay, and Indian influences, these dishes bring together bold spices, fresh herbs, and comforting textures in every bite.

It’s a common misconception that vegan food is somehow less satisfying than traditional dishes. In reality, many plant-based versions capture the same depth of flavour — and sometimes even enhance it with lighter, fresher ingredients.

If you’re curious about exploring vegan Singaporean cuisine, you’re in for a treat. From street food favourites to home-style meals, there are plenty of delicious options to discover.

Below, you’ll find some of the most popular Singaporean vegan recipes, each offering a simple and enjoyable way to experience this vibrant and evolving cuisine.

8 Popular Singaporean Vegan Recipes

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
• Bean curd puffs: 2 cups
• Bean sprouts 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
• Chilli powder: 1 tablespoon (optional)
• Sea salt: 1 pinch or to taste

Ingredients For The Topping

• Roasted peanuts: 5 tablespoons, finely chopped

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 bean sprouts, blanch them in boiling water for 20-30 seconds, then rinse 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 bean sprouts on a serving tray. On top, cut some Tiao and bean curd puffs. Drizzle Chinese rojak salad with a little rojak sauce to taste. Toss everything together, then 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, then cut it into 0.5 cm (0.2 inch) slices. Allow the slices to marinate for as long as possible (at least 30 minutes), occasionally spooning the marinade over the exposed surfaces.
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, then add the green beans and sprouts and cook 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
• Sea 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 fully covers it.
2. Rinse thoroughly and allow to air dry.
3. The mock goose should be cut into 1-inch squares. Do not clean.
4. Carrots should be peeled and thinly shredded.
5. Remove the bean sprouts' roots. Drain and air dry.
6. Wash the cabbage and cut it into 1-inch-by-2-inch rectangles.
7. Spring onions should be washed and sliced into small pieces.
8. 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 of 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 of shallot oil in a wok over medium heat. Dice 1 teaspoon of 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 of shallot oil and 2 teaspoons of 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 of salt, light soy sauce, pepper, and mushroom sauce to a fast boil. Reduce the 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 the vegan Bee Hoon 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
• Sea salt: ⅛ teaspoon

Ingredients To Thicken Sauce

• Corn flour: 2 teaspoons
• Water: 1½ tablespoons

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, then add the cooking oil once 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 the 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, covered, until all the liquid has evaporated and the grains are soft and fluffy. 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 the Nasi Lemak 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
• Sea salt: 1 teaspoon
• Sugar: 1 tablespoon
• Coconut milk: 30 ml
• Water: 270 ml
• Tofu: 1 cup
• Oil: 1 tablespoon, plus extra for coating, brushing, and greasing
• 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 15 minutes of kneading the dough, divide it into 8 equal pieces and shape them into balls. Brush the balls with oil and let them rest for at least 3 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 vegan butter 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 Prata 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 tablespoons

Method

1. In a medium heavy-bottomed pot, combine the rice and 520ml of 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 of 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 the Nasi Goreng with vegan prawn crackers, cucumber, tomato, and crispy fried onions on 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 the pan and set aside after sautéing for 2-3 minutes. 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 the Vegan Singapore Noodles with your choice of toppings. A little hot sauce, such as sriracha, goes a long way in this recipe!

Conclusion

In Singapore, veganism can sometimes feel like something new or unfamiliar. It may not yet be the norm for everyone, but it is no longer unusual either.

With growing awareness around health, sustainability, and compassion, more people are becoming curious about plant-based living. The beauty of Singapore’s food culture lies in its diversity, and this makes it an exciting place to explore vegan options.

Many traditional dishes can be adapted using plant-based ingredients without losing their rich flavours and cultural identity. From vibrant hawker-style meals to modern plant-based creations, there is plenty to discover.

Singaporean vegan recipes show that you don’t have to give up flavour or tradition when choosing a more mindful way of eating. Instead, they offer a fresh perspective — one that blends familiar tastes with nourishing, plant-based ingredients.

Whether you’re fully vegan or simply exploring more plant-based meals, there are countless ways to enjoy this cuisine while supporting your health and the environment. Even small changes can make a meaningful difference over time.

I trust you enjoyed this article on the 8 Popular Singaporean Vegan Recipes. Please stay tuned for more plant-based recipes, vegan travel tips, and lifestyle inspiration.

Take care!
— JeannetteZ 🌿

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