Vegan Food Tales by a Thai πŸŒ±πŸ‡ΉπŸ‡­@mymeatlessmeals

β€ͺTHE Bangkok-Based Black Sheep vegan who creates original recipes, colorful cooking videos, and homemade memes.‬
β€ͺVeganize in style.‬
β€ͺπŸ‘‡YouTube ‬

https://youtu.be/NxZyK5a22cg

599 posts 48,404 followers 280 following

Do you remember your first time?
What was the documentary that changed your life? Mine was Cowspiracy and Earthlings. Share your experience (and hopefully make new friends) below πŸ˜„πŸ™‹πŸ»
πŸ‘‡
P.s. This meme is meant to serve as sheer comedy. It is not to be taken seriously. Just thought I'd throw it out there. πŸ™ƒ
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#vegan #vegancommunity #veganhumor #funnyvegan #veganjoke #herbivore #vegansofig #bestofvegan #vegansofinstagram #whatveganeats #veganpower #veganmeme #veganlifestyle #veganlife #earthlings #herbivore #guiltfree #crueltyfree #plantbased #foodblog #veganfoodblog #veganfoodblogger #meatless #healthygut #veganstruggles #veganism #veganproblems #govegan #meme #funnymeme


164

Happy Wednesday, friends! I have exciting news: finally my YouTube journey has begun! This right here is a preview of my first ever (faceless) vlog-ish where I show you vegan food in Suvannabhumi Airport in Bangkok, Thailand πŸ‡ΉπŸ‡­ The special thing about this series is that that the opinions are from a local vegan's perspective (mine πŸ˜‚).
So, I hope you enjoy the video! (Click the link in my bio to watch full video on YouTube) πŸ’–
I'd like to thank the following good insta-friends who have encouraged me to do YouTube (for a long time) and I only just had the courage to do so. THANK YOU from the bottom of my heart @theeasyvegan_ πŸ’–Jules is basically the reason this is even happening πŸ˜‚πŸ˜‚πŸ˜‚I was very skeptical at first, but he was very supportive and helpful. So, I'd like to take the time to let him know how much I appreciate everything he's done. (Also for introducing me to your subscribers!) I am so beyond grateful! His videos are epic and he's so effin funny- you definitely need to check him out!
Thank you, Moshi @theveganmonsta for your amazing videos that inspire me time and time again. Your videos are so polished and creative. I aspire to be as artistic as you one day! πŸ€—
Honourable mentions: my habibty @busyvegandubai πŸ’– the lovely Lorena @thirty3pixels 🌼the beautifully fierce fellow Thai @otherworldcreature πŸ‡ΉπŸ‡­ - thank you all for always lifting me up- you are amazing. I have so much love and respect for all you ladies!
🌸🌸🌸
Music: "How Else" by @steveaoki ft. Rich The Kid and Ilovemakonnen &
"Lit" by @steveaoki ft Gucci Mane and T-Pain πŸ’–
if you can't tell, I'm OBSESSED with Kolony πŸ™ it's like the only album I'm listening to right now 😍
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#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 #whatveganeats #simplecooking #plantbasedfood #healthyvegan

Bangkok, Thailand
17

Happy Wednesday, friends! Would anyone like some vegan Pumpkin mac and cheese? If you ask me, the answer will always be: YAAAASSSS PLEASE! πŸ™‹πŸ»πŸ’–πŸ˜
So, you lot know how much I love hearing your thoughts on my recipes- especially when you send me photos of what you've created!
😍
This gorgeous bowl of vegan pumpkin mac and cheese was made by @rominargh πŸ’–thank you so much for trying my recipe- also for snapping a pic (as well as allowing me to repost) and most importantly for sending such a wonderful message to me! πŸ™πŸ’–
🌸
(SWIPE to read πŸ‘‰) If you'd like to recreate this dish at home- please have a look at my feed for a full recipe video! πŸ€—πŸ€—πŸ€—
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24

Hi friends! I posted this recipe before for Earth Day and 4th of July, but considering how much everyone loves burgers- I thought it would be a good idea to share this video again! (Also, shoutout to @veganjanya for making these burgers so many times and for loving them! Also, thank you for always tagging me!)
πŸ”
The preparations are easy and not time consuming. Most importantly- the burgers are not soggy nor crumbly dry like you'd expect most veggie burgers to be. Every bite is packed with vitamins and is bursting with flavours. Hungry for some nice buns? πŸ˜‰πŸ˜‚ If so, then let's get to it!
🌱
Beetroot and Quinoa Burgers πŸ”πŸ’–
Ingredients:
β€’ 1 cup cooked red quinoa, ground (using a food processor)
β€’ 1 cup raw beetroot, peeled and grated β€’ 1/2 can lentils, rinsed and mashed (no need to drain completely)
β€’ 100 g shiitake mushroom, chopped
β€’ 1/4 cup breadcrumbs
β€’ 1/4 cup nutritional yeast
β€’ avocado oil for stir frying - pan frying
(Spices)
β€’ 1 tsp black salt/ onion powder/ ground sage/ smoked paprika/ cayenne pepper/ ground pepper
β€’ 1/8 tsp garlic powder
β€’ 1 tbs whole grain mustard
β€’ 1/4 cup unsalted vegetable broth
β€’ fresh rosemary (optional) 🌱
Instructions:
1. In a pan, sautΓ© shiitake mushroom and beetroot in avocado oil, followed by salt, spices, and fresh rosemary. Continue to stir fry until fragrant and add vegetable broth.
2. In a large bowl, add ground quinoa, breadcrumbs, mashed lentils, sautΓ©ed shiitake and beetroot, whole grain mustard, and nutritional yeast. Mix well.
3. Knead for a few minutes or until well combined. Form burger patties (4 large ones or 6 regular sized ones)
4. Pan fry burgers in avocado oil or grill until nicely seared.
5. Assemble a burger with homemade vegan bacon* (video is on my feed πŸ₯“)
6. indulge. πŸ”
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#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 #whatveganeats #simplecooking #plantbasedfood #healthyvegan


30

Happy weekend, lovelies! How is everyone's weekend going? I've got a new recipe for you to try. Now, to the rest of the world, this sandwich might seem a bit odd, but it is very well known in the U.K. πŸ‡¬πŸ‡§ the traditional version is consisting of cooked chicken in cream sauce seasoned with curry powder. Coronation Chicken was created for the banquet of the coronation of Queen Elizabeth II in 1953. This used to be my favourite kind of sandwiches as a non vegan. Ever since I became vegan- Coronation Tofu has been my go to recipe. It is very simple to make and so lovely to look at! Not to mention, the flavours are incredibly vibrant. It is a must try. Hope you enjoy this recipe!
Coronation Tofu Sandwich πŸ‡¬πŸ‡§πŸŒ±
β€’ 250 g firm tofu, seared and refrigerated before using β€’ 1 tbs coconut cream
β€’ 4 tbs vegan mayonnaise β€’ 1 tbs mango chutney* (if you don't have that just use marmalade)
β€’ 1 tsp curry powder
β€’ 1/2 tsp cinnamon
β€’ 1/8 tsp turmeric β€’ 1 tbs lemon juice
β€’ 1/4 tsp black pepper
β€’ 1/4 tsp black salt (for seasoning tofu) and another 1/2 tsp for the cream sauce* (NOT table salt)
β€’ 20 g diced apricot β€’ 10 g chopped spring onion/ scallion
Instructions:
1. Begin by searing or lightly fry tofu (cut into small cubes) until golden in colour. Then allow to cool and refrigerate for about an hour.
2. In a bowl, combine vegan mayo, coconut cream, spices, mango chutney, lemon juice, salt, and pepper. Mix well. At this point you want to taste the sauce and make sure you like it. Add more salt or lemon juice if preferred.
3. Add cold cooked tofu to the sauce, followed by apricot and spring onion. Fold everything together.
4. Pop the coronation tofu back in the fridge to chill and serve cold on a slice of bread, as sandwich spread, in tortilla wrap, or with rice.
5. Indulge. .
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#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 #whatveganeats #simplecooking #plantbasedfood #healthyvegan


29

Happy Friday, friends! Hope you've had a productive week like me. πŸ˜‰ As I've mentioned before that I will be posting more pumpkin recipes because it's Fall/ Autumn and because pumpkins are so versatile!
πŸ’–πŸŽƒπŸ‚
Today I'm serving up Thai fusion realness: Massaman Curry with a pumpkin twist. And get this- the curry paste is made from scratch! Excited? You should be! 😘
Vegan Massaman Curry with a twist:
πŸ‡ΉπŸ‡­
For curry paste:
β€’ 10 g roasted garlic
β€’ 20 g roasted shallots
β€’ 10 g dried chili peppers- SOAKED for at least a few hours or overnight β€’ 1 tbs tomato purΓ©e β€’ 2 tsp ground coriander seeds
β€’ 1 tsp cardamom β€’ 1 tsp cumin
β€’ 1/2 tsp cinnamon
β€’ 3 tbs nutritional yeast
β€’ 1/4 cup pumpkin purΓ©e
- blend all the ingredients together until smooth.
β€’ 1 tbs avocado oil
β€’ 400 g peeled potatoes, cut into chunks
β€’ 250 g green jackfruit, boiled in water until softened before using in this recipe
β€’ 150 g onion
β€’ 1/2 cup roasted peanuts
β€’ 2.5 tsp Himalayan salt* if you're using table salt- cut the amount down by half. β€’ 2 tbs coconut sugar
🌴
Instructions:
1. Add oil into a pot and sautΓ© with Massaman curry paste on low heat until fragrant.
2. Add coconut milk and stir until well combined, followed by potato chunks and boiled jackfruit, evenly coat the vegetables with the sauce.
3. Add water and bring to a boil, then leave to simmer on low heat for about 12-15 minutes, by that time potatoes should be softened and jackfruit pieces should be tender, if not- continue to simmer.
4. Add peanuts and onion, followed by salt and sugar. Then continue to cook for another 5 minutes. Season to taste.
5. Allow the curry to rest for about 5-10 minutes.
6. Serve with a side of steamed rice. garnish with fresh coriander (optional)
7. Indulge. πŸ’–
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25

[Throwback post: Story Time] πŸ‘‰
swipe to read more:
"Whenever I go grocery shopping at my favourite fresh market, I'd pay a visit to the Royal Project Shop where there are selections of local and foreign fresh produce. And there she sits: by the entrance. She sells Thai jasmine garlands and has been doing that for many, many years, even before the shop was renovated and had air conditioner.
Needless to say, almost everyone who goes to this shop regularly will look for her when they walk in. I happen to be one of those people. Are flower garlands my most favourite? In some ways, yes. But I can live without them. The reason I buy them from her is not because I feel sorry for her or anything. It is quite the opposite.
Through her big smile, she sends me this warm and positive energy that is so genuine. She reminds me every time I go in, that the phrase "do what you love, and you'd never have to work a day in your life" is true. Impeccably, she epitomises the word "happy". If you all could only see how she lights up whenever someone appreciates her garlands, you would understand what I mean. Of course, they're just jasmine garlands not rocket science. A lot of people could make them. But how many people actually take pride in making them?
She has shown me that it doesn't really matter what it is that you do, as long as you're happy doing it, you will do it well. My passion is writing and cooking. For years, I had wasted my time working a job I couldn't tolerate just so I would fit the description of "the norm" and earned the money I never had time to spend. I wasted most of my years chasing what I thought was "joy", only to discover that it was hiding within me all along. (How very Wizard of Oz).
I know it's a simple concept, but it takes time to digest and to truly understand it. Wherever life takes me, whatever I do in the future from this moment on, I'll always aspire to be as happy as her with those lovely jasmine garlands". πŸ’–


30

It's not Thursday, but I'm serving you a throwback! πŸ’– a recipe that is near and dear to my heart: VEGAN CHEESE FRIES! ❀️
I love this recipe so much because it's so easy to make and it is OH SO flavourful.
If you've been following my account for a while, you'd know that I love coming up with new ways to make vegan cheese dishes because that's what I do for the people I love 😘(see how cheesy that was?! We are off to a good start πŸ˜‚) anyway, here I am, once again, with the recipe video for vegan cheese fries- hope you all enjoy! πŸ’š
Vegan Cheese Fries πŸŸπŸ§€
🌱
β€’ 1 cup raw cashew nuts, soaked till softened
β€’ 1 tsp salt
β€’ 1 tsp smoked paprika
β€’ 1 tsp miso paste
β€’ 1 tbs Dijon mustard
β€’ 2 tbs lemon juice
β€’ 4 tbs tapioca flour β€’ 1/2 cup nutritional yeast
β€’ 1.5 cup UNSWEETENED plant milk (I use oat milk)
β€’ 2-4 portions of fries 😍
Instructions:
1. Blend all the ingredients together for at least 3 minutes, make sure everything is well combined and smooth.
2. Transfer the mixture to a nonstick saucepan on low heat- stir vigorously until the sauce thickens. The colour will intensify as you continue to simmer. If you'd like the colour to be more yellow- add a pinch of turmeric or some liquid saffron.
3. Once you reach the preferred consistency of your cheese sauce- bathe your fries in all that glorious goodness.
4. Indulge. Or broil for a few minutes if that's what you like. ❀️
**If you'd like to substitute cashew nuts- use 1 cup of cooked potatoes (peeled) and 1/2 cup of cooked carrots (also peeled) or use cooked cauliflower if you'd like this to be more healthful. The sauce won't be as creamy, but they're good alternatives.**
πŸŸπŸ§€πŸŒ±
Tag your vegan cheese loving friends
πŸ‘‡πŸ’–
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91

Happy weekend, friends! Let us all welcome October with my all time favourite, most favoured pumpkin recipe:
Pumpkin Mac and "Cheese" πŸ§€ 🌱 πŸŽƒ
This bowl of vegan mac and cheese is rich, creamy, and incredibly savoury! The best part is it's so simple to make. It is a perfect dish for Autumn/ Fall, and, of course, for those who have a nut allergy but have been craving vegan mac and cheese! Saffron is just a personal preference- you can leave it out if you'd like. Also, you could use any type of pasta- have fun!
πŸ’–
Here are the list of ingredients and instructions:
(Yields 3-4 servings) πŸ‚ πŸŽƒ
β€’ 400 g uncooked pasta of your choice. I chose macaroni for obvious reasons
β€’ 1 tbs vegan butter
β€’ 100 g chopped onion β€’ 1 tbs minced garlic β€’ 1 tsp turmeric β€’ 1 tsp paprika β€’ 1/8 cup water
β€’ 1 can pumpkin purΓ©e β€’ 1tsp Dijon mustard
β€’ 2-3 tsp Himalayan salt
β€’ 1 cup plant milk. I used unsweetened oat milk β€’ 1 cup nutritional yeast β€’ A generous pinch of saffron, soaked in 2 tbs warm water (optional)
β€’ roasted pumpkin seeds and more saffron for garnish. 🌱
Instructions;
1. Cook your pasta according to the packet.
2. Add garlic and onion to a pan and sautΓ© with vegan butter until aromatic.
3. Add spices, sautΓ© for about 30 seconds before adding water, pumpkin purΓ©e, mustard, salt, and plant milk. Stir vigorously
4. Transfer the sauce mixture to a blender. Add soaked saffron and nutritional yeast before blending until smooth. Add more plant milk if the mixture comes out too thick for your liking. Season to taste.
5. Pour the pumpkin "cheese" mixture over cooked macaroni/ pasta before folding everything together.
6. Garnish with roasted pumpkin seeds and saffron.
7. indulge.
πŸ§€πŸŽƒ .
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#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 #whatveganeats #simplecooking #plantbasedfood #healthyvegan


85

Have you ever had Kanom Krok? 😍

It is one of the most popular street foods in Thailand. Also known as grilled coconut hot cakes/ pancakes/ rice flour- coconut pudding/ etc.
The truth is, it is almost impossible to come up with one specific English name for this simple looking, yet flavour-bursting snack, mainly because the possibilities are endless!
🌱
For those of you who have traveled to Thailand, you might have seen this snack once or twice. They are made in these iron pans with semicircle shaped holes, 28 to be exact. πŸ“Έ
The rice flour- coconut milk mixture will be poured onto a greased hot pan as a soft base then topped with sugary-coconut cream mixture which gives the well balanced sweetness and saltiness.
As you can see in the video, once the outside is golden brown and crispy, the cook will use the edge of a spoon to pull and lift the edge of Kanom Krok and rest them there for a bit before putting them together. Serve while piping hot.
This Thai snack is rich in flavours with custard like texture on the inside, while crispy and light on the outside.
The best part is it is most likely vegan. I say that because you should always check the ingredients with the cook prior to purchase. There are so many toppings to choose from, but in my opinion the original with no topping is the best one there is. However, if you'd like to try something different- you could always ask for vegan toppings: chopped scallions, tarot, corn, pumpkin, etc. But be careful because some of the toppings are traditional Thai sweets and they contain eggs. My advice is stick to plants- that would be the safest choice. πŸ‡ΉπŸ‡­
Who has tried these yummies? πŸ™‹πŸ»
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ขนฑครกเข้าวัง ΰΈ£ΰΈ²ΰΈŠΰΈ§ΰΈ±ΰΈ•ΰΈ£
41

Thai Spicy Forest Soup, also known as Kaeng Pa in Thai.
This bowl of fiery herbal soup is perfect for Fall. It is packed with vegetables and bursting with intense flavours. The name of the dish translates to "spicy soup of the forest", probably because of all the vegetables that go into it. It is rustic yet so refined in terms of flavours. The beauty of this dish is you can add ANY vegetables you'd like. I just choose these ones because they're easy to find.
If you like Thai food and can take the heat- this is the recipe for you! πŸ’š
'Kaeng Pa'
(Thai Spicy "Forest" Soup):
✨
β€’ 4 cups water β€’ 2 tbs vegan fish sauce* (recipe on my feed) or light soy sauce. β€’ chili paste: - 50 g shallots, peeled - 20 g garlic, peeled
- 4-8 dried chilies, soaked in water overnight.
Pan roast shallots and garlic before transferring to a mortar or a food processor with chilies, coarsely crush or blend. β€’ 250 g pumpkin, cut into bitesized pieces
β€’ 120 g green beans
β€’ 80 g baby corn
β€’ 200 g zucchini β€’ 170 g white button mushrooms
β€’ 10 g green peppercorn β€’ 2 tsp salt
β€’ 1 tbs toasted rice powder β€’ 1/2 tsp black pepper
β€’ 10 g red chilies cut into thin slices β€’ 40 g scallion β€’ 5-10 g fingerroot
β€’ 10-5 g fresh dill
Instructions:
1. Boil water with vegan fish sauce before dropping the chili paste to make our spicy broth.
2. Bring the broth to a boil before adding vegetables. Be careful to add vegetables that take longer to cook first: pumpkin and green beans- simmer for about 5 minutes.
3. Add the rest of the veggies into the soup and bring to a boil before leaving to simmer for another 5-7 minutes or until all the vegetables are cooked through.
4. Add seasonings: salt, pepper, and roasted rice powder before adding fresh dill. Season to taste.
5. Serve hot and Indulge. πŸ‡ΉπŸ‡­
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