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

β€ͺTHE Bangkok-Based Black Sheep vegan who creates original recipes, cooking videos, and homemade memes.‬
Living life with lots and lots of flavours.

http://youtube.com/c/MyMeatlessMeals

Oh, hey! πŸ™‹πŸ»β€β™€οΈ how is everyone doing mid-week? The weekend is just a few days away; hang in there! ✌️ today I’m serving up some comfort food. Now, before anyone gets wound up about how unusual this dish is presented and put together, I’d like to go on record and state that this is NOT an authentic Italian recipe as much as it is a veganized version of the original dish. ✨
I’ve created a recipe video for this dish before, but it contains cashew nuts which a lot of my followers are allergic to; so, I’m back with a new and improved version. Hope you enjoy this as much as I do!
🍝
ONE POT Vegan Fettuccine Alfredo
🌱
(Serves 2)
β€’ 200 g fettuccine pasta (dried and made from 100% semolina)
β€’ 200 g mushrooms, thinly sliced
β€’ 250 g broccoli, cooked by steaming or blanching
β€’ 1 tbs olive oil
β€’ 1 tbs vegan butter β€’ 1 tsp onion powder
β€’ 1 tsp garlic powder
β€’ 1 tsp black pepper
β€’ 1 tsp Himalayan salt
β€’ 1 tsp dried oregano
β€’ 3 cups UNSWEETENED non dairy milk (I use almond milk)
β€’ 1 cup non dairy cream
β€’ 1/4 cup nutritional yeast β€’ 2 tbs chopped parsley
πŸ˜‹
Instructions:
1. In a sautΓ© pan or a pot, add olive oil and butter, followed by mushrooms, salt, pepper, onion powder, and garlic powder. Cook on medium heat for a few minutes.
2. Add non dairy milk, stir and bring to a boil.
3. Add fettuccine pasta to the pot and push the noodles down make sure they’re fully submerged and cooked evenly.
4. Reduce the heat to medium low and keep stirring so the bottom doesn’t burn.
5. Continue to cook for another 10 minutes (or longer- depends on the instructions on the packet). If the non dairy milk has evaporated before the pasta is fully cooked, add more non dairy milk.
6. Once the pasta is cooked al dente, pour in non dairy cream and fold.
7. Add cooked broccoli, nutritional yeast, and chopped parsley.
8. Fold everything together. Have a taste before adding more salt and pepper if needed.
9. Serve immediately.
10. Indulge. 🌱
#vegan #alfredo #tutorial #cooking #tutorial


131

Vegan Teriyaki β€œSquid” Nigiri 🍣
Recipe Video on my feed! πŸŽ₯
Thank you @draysenwilson for the inspiration! πŸ™πŸ˜‹ The original idea was to make teriyaki coconut meat BBQ, which is brilliant, but I settled on making sushi because I wanted to include the rice to give the dish some stability... and because as an Asian, I love me some rice ALWAYS. πŸ˜‚
πŸ™
Here is how I make Teriyaki Squid Sushi: (Makes about 20 pieces)
🍣
Homemade Teriyaki Sauce:
β€’ 1/4 cup water
β€’ 1/4 cup soy sauce
β€’ 1/4 cup mirin
β€’ 2 tbs coconut sugar
β€’ 1 tsp grated ginger
β€’ 1/2 tsp grated garlic
- combine all the ingredients and cook down on low heat for about 15-20 minutes or until the mixture thickens. Allow to cool before using.
🍣
β€’ 200 g coconut meat
(Cut into pieces as seen in video)
β€’ 2-3 cups of COOKED sushi rice (seasoned with salt, sugar, and vinegar)
β€’ 20 seaweed strips
β€’ chives
β€’ toasted sesame seeds
β€’ slices of lemon for serving
✨
Instructions:
1. Marinate coconut meat in teriyaki sauce for at least 4 hours or overnight.
2. Just before grilling teriyaki coconut, prepare sushi rice by forming bite-sized pieces with wet hands. Set aside on a plate, covered with cling film.
3. Grill the marinated coconut meat, giving it a nice sear on the outside.
4. Place the grilled β€œsquid” on top of your sushi rice bites before securing it with a nori strip.
5. Add chopped chives and toasted white sesame seeds on top and serve on a slice of lemon to enhance the flavours with some acidity.
6. Indulge.
🍣✨
#vegan #sushi #recipe #healthyrecipes


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Cauliflower Tikka Masala with Saffron Rice (Throwback) 🀀 *Not a recipe*
🌱
So, I was looking through my phone today and found this: it is one of my early posts. I wasn't making recipe videos then because I wasn't aware of my potential. I tried to do what everyone else was doing that got them noticed. This is my best attempt at food styling πŸ˜‚πŸ˜‚πŸ˜‚ (I'm not @naturallyzuzu after all πŸ˜‰ check her out, she's amazing!) it wasn't that bad, but the real problem was that it wasn't me. πŸ˜”
I could try to impress the world all day long, but if I'm not happy with what I'm doing then what's the point? πŸ€”
Find your joy. Find your signature and use it. If you want to start making something in life- go ahead and do it, but don't do what you feel is expected of you. Put your vision into reality and even if it doesn't get the amount of recognition it deserves- one day it will. I've been doing this for two years and I'm still learning. You just have to have patience and perseverance. πŸ™Œ
Be your own biggest fan. Appreciate the support and the love that come along the way, but don't rely too much on them because at the end of the day, you're the one who has to give that to yourself.
The lesson I want to share with you today stemmed from recent social media interactions on my latest recipe video. πŸ₯‘πŸ₯ž
I've learned that there's no use, trying to win over the naysayers. There will always be people who dislike what you do, it doesn't matter how well you think you've done it or how much effort and thoughts were put into it- they're just going to hate because that's just life.
But where there's hatred, there are also outpouring love and support from those who appreciate you and what you do. β™₯️
Thank you @chefcharitymorgan @lupaleaf @cheflifelizzi and everyone who posted/sent me nice messages. I'm still working on replying to every single one. I truly am moved by your kindness. People like you are the reason why I came this far.
And when it comes to criticism- if it's constructive, take it; if it's not... tell the "critics" to take it and shove it. πŸ‘
βœ‹οΈπŸ˜Š
πŸ’πŸ»


54

Happy weekend, my beloved vegan foodies! πŸ™‹πŸ»β€β™€οΈ how is everyone doing? As promised, I have worked on a new recipe which I’m hoping you’ll enjoy as much as I do. Anyone else up for a plateful of vegan pancakes? What’s so special about this recipe is that it’s banana free. When I created my chocolate nicecream recipe without using bananas, I got a lot of positive feedbacks from my followers who appreciate the fact that I created banana free vegan recipes. So, I thought I’d do it again. πŸ˜„
Also, shoutout to @harj.the.vegan for inspiring me to blend spinach into my food to achieve that gorgeous green colour. Your spinach and pear smoothie is still my absolute favourite! πŸ˜ƒ
Here is how I make this stack of green goodness: πŸ₯ž
Vegan Banana Free Avocado Pancakes πŸ₯‘
(Makes 12 pancakes)
πŸ₯ž
β€’ 1 ripe avocado, stone discarded
β€’ 3 cups oat flour (for gluten free option- use gluten free oat flour)
β€’ 2 tbs baking powder
β€’ 2 tbs lemon juice
β€’ 1/4 cup maple syrup
β€’ 1/4 tsp Himalayan salt (1/8 tsp table salt)
β€’ 2 cups almond milk
β€’ a handful of baby spinach
β€’ vegan butter for frying πŸ₯žβœ¨
Instructions:
1. Throw all ingredients except for the butter in a blender and blend on high for a few minutes or until the mixture comes out smooth.
2. Put a nonstick pan on medium heat, and pour in 1/4 cup of batter onto the pan.
3. Add vegan butter to the side to help crisp up the outside. Cook the pancake on medium low heat.
4. Wait for the pancake starts to form bubbles, as you do when you make regular pancakes, and flip it over.
5. Continue to cook on medium low heat until the pancakes are cooked through. I spend about 5-7 minutes on each side.
6. Serve hot or warm with maple syrup.
7. Indulge.
🀀πŸ₯ž
πŸ₯‘
#avocado #pancakes #breakfast #breakfastideas #recipe #healthyrecipes #tutorial


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Hi friends πŸ™‹πŸ»β€β™€οΈ sorry for being MIA, life is so hectic lately, but very much productive at the same time. I have created amazing memories that have helped me grow as a person, at which I am eternally grateful. Sadly, that usually means less time in the kitchen. But I am working on new recipes right now, and I’m excited to share them with you. In the meantime, here is one of my most favourite recipes.
Brought to you by sheer gluttony: One Pot Vegan Mac and Cheese (nut-free) πŸŒ±πŸ§€ I thought I could live without nooch, but, as it turned out, I’m just not that kind of vegan, apparently. But if you prefer to leave it out in this recipe, feel free to do so. 🧑
Now, if you’d like to recreate my latest version of vegan mac and cheese- here is the recipe:
πŸ’•πŸ§€πŸŒ±
Ingredients:
β€’ 3 cups UNSWEETENED plant milk (I use oat milk) β€’ 1/2 tsp turmeric powder (for natural colouring- optional)
β€’ 1 tsp Himalayan salt
β€’ 1 tsp (white) miso paste
β€’ 1 tbs vegan butter
β€’ 225 g dried macaroni (I use small elbow macaroni)
β€’ 1/2 cup nutritional yeast
β€’ 2/3 cup UNSWEETENED non dairy cream mixed with 2 tbs tapioca starch
β€’ 1 tbs lemon juice
🀀
Instructions:
1. In a pot, add plant milk, turmeric, salt, miso paste, and vegan butter stir or whisk until everything dissolves, and bring to a boil.
2. Add dried macaroni and stir, making sure the pasta doesn’t stick to the bottom of the pot. Simmer on medium low heat and continue to stir throughout the rest of cooking time (about 10-12 minutes)
3. Once the liquid thickens (after 8 minutes have passed) have a taste to make sure the pasta is cooked.
4. Add the rest of the ingredients: nutritional yeast, non dairy cream mixed with tapioca starch, and lemon juice. Then, mix well.
5. Continues to cook for a few minutes, allowing the sauce to thicken and the pasta to absorb flavours.
6. Serve hot, preferably with a dash of cayenne pepper or paprika.
7. Indulge.
πŸ§€
#vegan #veganmacandcheese #macandcheese #recipe #cookingvideo


114

Hello, friends! πŸ™‹πŸ»β€β™€οΈ hope you’re all having a productive week. Things are going surprisingly well here on my end. Today I am introducing you to my latest favourite thing to eat: vegan teriyaki squid sushi!
However, unlike most of my other recipe videos, I couldn’t possibly take full credit for this one because a follower of mine is the one who came up with the idea and gave the inspiration, so to speak. πŸ˜€πŸ’‘
So, a MASSIVE thank you to @draysenwilson for this fabulous idea of marinating coconut meat in teriyaki sauce! I genuinely would have never thought of it otherwise! I can’t stress enough how refreshing it is for me to connect with like-minded creative individuals here on Instagram!
πŸ˜„πŸ™
The original idea from @draysenwilson was to make teriyaki coconut meat BBQ, which is brilliant, but I settled on making sushi because I wanted to include the rice to give the dish some stability... and because as an Asian, I love me some rice ALWAYS. πŸ˜‚
Hope you enjoy this recipe as much as I do! X
πŸ™
Here is how I make Teriyaki Squid Sushi: (Makes about 20 pieces)
🍣
Homemade Teriyaki Sauce:
β€’ 1/4 cup water
β€’ 1/4 cup soy sauce
β€’ 1/4 cup mirin
β€’ 2 tbs coconut sugar
β€’ 1 tsp grated ginger
β€’ 1/2 tsp grated garlic
- combine all the ingredients and cook down on low heat for about 15-20 minutes or until the mixture thickens. Allow to cool before using.
🍣
β€’ 200 g coconut meat
(Cut into pieces as seen in video)
β€’ 2-3 cups of COOKED sushi rice (seasoned with salt, sugar, and vinegar)
β€’ 20 seaweed strips
β€’ chives
β€’ toasted sesame seeds
β€’ slices of lemon for serving
✨
Instructions:
1. Marinate coconut meat in teriyaki sauce for at least 4 hours or overnight.
2. Just before grilling teriyaki coconut, prepare sushi rice by forming bite-sized pieces with wet hands. Set aside on a plate, covered with cling film.
3. Grill the marinated coconut meat, giving it a nice sear on the outside.
4. Place the grilled β€œsquid” on top of your sushi rice bites before securing it with a nori strip.
5. Add chopped chives and toasted white sesame seeds on top and serve on a slice of lemon to enhance the flavours with some acidity.
6. Indulge.
🍣✨
#vegan #sushi #recipes #veganrecipes


66

Happy weekend, friends 😊 I know it’s night time over here, but a lot of my followers are still enjoying a slow and relaxing morning. If that’s the case, have you all had breakfast? If not, can I interest you in cruelty free breakfast, say, sunny-side up (vegan) eggs? 😁
I created this recipe a while ago because I intended to complete another dish that requires a flavour profile of an egg. As you know, being vegan means we won't be bothering any hen today. So, if you're thinking about making a vegan fry up; this is the one recipe you wouldn't want to miss! 🍳
Vegan Sunny Side Up Eggs πŸ’–
(Serves a dozen, 12 sunny-side ups)
β€’ 2-3 blocks firm tofu, cut into a round shape using pancake ring; then, thinly slice with a thickness of 0.5 cm.
You should have 12 slices in total. β€’ 200 g carrot, peeled and cooked until tender
β€’ 1/2 cup raw cashew nuts, soaked β€’ 1/2 tsp black salt* (this is very important, as black salt provides that egg-like aroma)
β€’ 1 tbs nutritional yeast
β€’ 1 tbs corn starch
β€’ 1/2 cup cashew milk, UNSWEETENED, no vanilla extract and no sugar/sweetener added. 🍳
Instructions:
1. Lightly sear both sides of tofu slices.
2. Make the vegan egg yolk by blending together cooked carrot, soaked cashew nuts, black salt, nooch, corn starch, and unsweetened cashew milk for a couple minutes.
3. Simmer the mixture on low heat for a few minutes, stir vigorously.
4. Once both tofu and vegan egg yolk are ready, serve immediately, with a side of baked beans and mushroom bacon* if preferred (recipe coming soon)
5. Indulge. *add approximately 2 tbs of vegan egg yolk per slice of tofu*
🌱🍳
πŸ’–
#vegan #recipe #veganbreakfast #cookingvideo #tutorial


61

Hey there, vegan foodies! πŸ™‹πŸ»β€β™€οΈ This week has been extremely chaotic for me. I have so many ideas lined up for my upcoming recipe videos, but haven’t quite yet gotten around to spend time on them. πŸ˜©πŸ€’
So, today, I'm serving up a throwback- one of your favourites:
Veganized Beef and Broccoli (Mushroom and Broccoli) β™₯️
This recipe is incredibly easy to make and, oh, so tasty!
And more importantly, a lot of you probably already have most of the ingredients in your pantry/ fridge right now.
I can't wait for you to try this recipe and enjoy it as much as I do.
😊
Mushroom and Broccoli
πŸ„ β€’ 250 g portobello mushrooms, sliced and grilled in a pan for about 5-7 minutes on each side. (Try to dehydrate the mushrooms as much as you can to achieve the meaty texture)
β€’ 200 g broccoli florets, cut into bite size. β€’ 2 tbs chopped ginger
β€’ 1 tbs chopped garlic
β€’ 20 g chopped scallions (green onions πŸ‡¬πŸ‡§)
β€’ 1 tbs coconut oil
[sauce]
β€’ 1/2 cup vegetable broth (lightly salted)
β€’ 2 tsp arrowroot flour (or corn flour, but the finishing dish won't look as glossy)
β€’ 2 tbs tamari or soy sauce
β€’ 1/2 tsp black salt
β€’ 1 tsp rice wine vinegar β€’ 1-2 tsp organic sugar
β€’ toasted sesame oil for seasoning afterwards
β€’ white pepper
β€’ 2 servings steamed rice 🌱
Instructions:
1. Make the sauce by combining all ingredients in [sauce] and set aside.
2. SautΓ© broccoli in coconut oil or any cooking oil you prefer for a few minutes. Since we cut the florets into bite size, the vegetable will cook much faster than usual.
3. Once the broccoli is cooked about half way, add chopped ginger, chopped garlic, and grilled mushrooms before sautΓ©ing until fragrant.
4. Add the sauce mixture you have prepared and fold everything together quickly.
5. Add scallions and allow to simmer for a couple minutes.
6. Serve immediately with a side of steamed rice.
7. Indulge. β™₯️
🌱
#vegan #recipes #healthyrecipes #easyrecipes


97

This BANANA FREE 🚫🍌 and NUT FREE πŸ₯œβŒ nicecream recipe is extremely easy to make. All you need is a blender and self restraint. I have to control myself not to eat the whole batch before it’s even fully finished. 🀀
Happy weekend, my beloved vegan foodies! Today I’m serving up the recipe a lot of you have been waiting for, from my previous post: Vegan Chocolate Monster @Nicecream 🍫🍦
This recipe was requested by my fellow Thai vegan @diamond.kit πŸ’Ž
Here is how I make this luscious chocolate nicecream:
🍫
β€’ 3 cans of FULL FAT coconut milk* (Use 2 cans of just the coconut cream and 1 whole can of coconut milk)
β€’ 1/4 cup cornstarch
β€’ 1/4 cup organic sugar
β€’ 1/8 tsp Himalayan salt
β€’ 1 can pumpkin purΓ©e β€’ 1/2 cup cocoa powder
β€’ 1/2 cup vegan chocolate syrup ✨
Instructions:
1. In a large pot or sauce pan, add melted coconut cream from 2 cans and 1 full can of coconut milk. Reserve 1/4 cup of coconut milk in a separate bowl.
2. Add cornstarch to the reserved coconut milk and mix well.
3. In the pot or sauce pan, add sugar and salt to the rest of the coconut cream, without heating it up- whisk until the sugar has fully dissolved.
4. Add the cornstarch mixture to the pot and stir or whisk until well combined.
5. Put the pot on low heat and whisk/ stir until the mixture becomes a paste as shown in the video- this is to make sure the cornstarch is cooked and safe for consumption. Once the mixture reaches that consistency, remove from heat and allow to cool for about 10-15 minutes.
6. Add the coconut mixture to a blender, followed by pumpkin purΓ©e, cocoa powder, and vegan chocolate syrup.
7. Blend for about 5 minutes on high. This is to make the consistency of the nicecream light and therefore more pleasant.
8. Transfer to a container and freeze overnight.
9. Cut the frozen treat into small cubes before putting them all back in a blender. Blend until you get that smooth creamy consistency.
10. Pop the nicecream back in the freezer (if you want to be able to scoop it as shown in the video) for at least 12 hours OR transfer it to a bowl right away.
11. Indulge. 😍🍫🍦
#nicecream #icecream #veganrecipes #vegandessert


65

I know I don’t make a lot of desserts, but when I do, I go ALL IN.
This chocolate @nicecream recipe was suggested by the amazing @diamond.kit my fellow Thai vegan.
πŸ’Ž
I tried feeding this to non vegans yesterday and they’re still raving about it today. So, I guess I must have done something right. 😁
In the past, I have received messages and comments asking me to make nicecream without using bananas or nuts because there are other people who are allergic to either or both.
So, for this recipe, I’ll be using neither of those ingredients: no cashew nuts and no bananas.
If you’re interested in creating your very own chocolate monster nicecream at home (without using an ice cream maker, just a blender)- stay tuned for my recipe video.
Coming SOON. ❀️
Who’s hyped? πŸ™‹πŸ»β€β™€οΈ
P.s. it looks messy because Thailand’s heat manages to melt everything it touches within .0000009 second. 😩
#nicecream #veganicecream #icecream


52

Well, hello there, you beautiful foodies! πŸ™‹πŸ»
A few days ago, I was asked if I could share a vegan cheese recipe that doesn't contain nutritional yeast because some do find it less than pleasant. I was reminded that I already created one: vegan ricotta "cheese" made from tofu and a handful of household ingredients. So, here it is, for the second time, my Ricotta Tofu!
πŸ’š
This cruelty-free version of ricotta "cheese" is incredibly easy to make. You can whip this up in under 10 minutes- perfect for every occasion: from picnics to dinner parties! πŸƒ
You will need:
β€’ 300 g silken tofu*
(Squeezed out the excess water by wrapping tofu in a kitchen towel, placed on a sieve and apply pressure on top for an hour to get rid of excess water)
β€’ 2 tbs lemon juice β€’ 1/4 tsp garlic powder
β€’ 1/2 tsp sea salt OR 3/4 tsp Himalayan salt
β€’ 1/4 tsp ground black pepper
β€’ 10 g fresh basil leaves, roughly chopped β€’ fresh tomato slices
β€’ baguette, toasted
β€’ more fresh basil leaves πŸ˜‹
Instructions:
1. After getting of all excess water from silken tofu, roughly mash it with a fork and transfer to a large bowl.
2. Add the rest of the ingredients and mix before adding chopped basil. Then, fold everything together.
3. Toast some baguette slices. After that, add a slice of tomato on top of the bread, followed by ricotta tofu and a fresh basil leaf.
4. Indulge. 😍
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#vegan #vegancheese #recipe #recipes


15

Tell them you got your recipes from @mymeatlessmeals 😁 only if they’re from my account though! πŸ˜‚
Haven’t posted a meme in a while so I figured I’d go with something light hearted 😏
πŸ˜† ❀️ @zendaya
Who else can relate? πŸ™‹πŸ»β€β™€οΈ
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#vegan #veganmeme #banter #veganhumor #funnyvegan


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