Vegan Food Tales by a Thai 🌱🇹🇭@mymeatlessmeals

THE Bangkok-Based Black Sheep vegan who creates original recipes, cooking videos, and homemade memes.‬
Check your diet before you come for ours.

youtube.com/c/MyMeatlessMeals

665 posts 78,451 followers 279 following

Vegan Food Tales by a Thai 🌱🇹🇭

VEGAN Salmon Roe!?! FMU! 🤩
🔥
Happy weekend, friends! 💛 hope you’re all enjoying your mini break.
Today I have something spectacular to share with all of you. LOOK WHAT I FOUND! 🤤
Whoever says you’re “missing out” because you’re vegan clearly doesn’t know how far we have come!
I found this video by @5.min.crafts
on YouTube and I have to say I fell in love instantly. Not only it looks pretty bomb- it looks simple to make. I live for their content- I can binge watch their videos all day honestly. So, thank you for this @5.min.crafts ❤️ lots of vegan love to you! 😘
Recipe can be found on Buzzfeed Nifty on YouTube!! Credit @sillyyyceli 💛🙏 thank you for sharing this info!!! 🙌
If you’re thinking of sharing this video PLEASE credit @5.min.crafts Do not credit me because I didn’t make this video! (I did change the music because you know me 😂 I have to stay true to my aesthetic!)
💁🏻‍♀️
🎶: Make You Feel by Alina Baraz& Garuda (Hotel Garuda Remix)
🔥
Disclaimer: Traditionally the term ‘caviar’ is used to refer to roe from wild sturgeons (which are black in colour), but now it can also be used to describe roe from other fish as well. This awesome video is from @5.min.crafts and the sole purpose of me sharing this video is to praise their creativity and the fact that they created something amazingly vegan. Please don’t drag anyone for being “politically incorrect”. Keep it positive. 💕

#vegan #veganfood #veganrecipes #plantbased #plantbaseddiet #plantbasednutrition #recipe #food #vegans


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Vegan Food Tales by a Thai 🌱🇹🇭

VEGAN Sriracha Ramen, inspired by Japanese Tantanmen or Dandan Noodles: fiery and, oh, so satisfying.
🍜🌶 Check out full recipe in the comment section below 👇
🔥
#vegan #veganfood #ramen #veganrecipes #plantbased #plantbaseddiet #plantbasednutrition #noodles #food #vegans


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Vegan Food Tales by a Thai 🌱🇹🇭

Hey friends! 😊 hope your Monday is going well. Let’s throw it back to when I made Vegan Garlic Bread Grilled Cheese Sandwiches 🥪
🧀 🌱
This recipe is perfect for cheat day or any day you need some good old comfort food. Perfect with a bowl of tomato soup 🍅 hope you enjoy this recipe. X
🤤
(Serves 2-4 sandwiches)
• 4 tbs vegan butter (room temperature and soft)
• 1 tbs garlic, grated or minced
• 2 tbs nutritional yeast
• 1 tsp olive oil
• 1 tbs flat leaf parsley, finely chopped
• bread slices of your choice
🥪
Instructions:
1. Mix together vegan butter, olive oil, nutritional yeast, garlic, and parsley.
2. Make your vegan cheese(recipe below) or use any kind of vegan cheese you prefer.
3. Thinly spread the garlic butter mixture on one side of a slice of bread, make sure it’s evenly distributed. Don’t put too much, you don’t want it to be greasy.
4. In a hot pan, fry or “grill” the bread with the buttered side down. Reduce the heat to medium low.
5. Quickly add vegan cheese on top before placing another slice of bread and spread the butter mixture on top. Make sure the bottom is nicely seared before flipping it over.
6. Continue to cook until golden brown and fragrant.
7. Try not to burn your grilled cheese.
8. Serve hot but be careful not to burn your tongue.
9. Indulge. 🧀
[vegan cheese]
• 1/2 cup raw cashew, soaked
• 1 cup plant milk
• 1 tsp miso paste
• 1 tsp Himalayan salt
• 1/8 tsp garlic powder
• 1/4 cup nutritional yeast
• 3 tbs tapioca starch
🌱
1. Blend all ingredients together for a few minutes.
2. In a nonstick pan, simmer the mixture on low heat while stirring vigorously for about 10-15 minutes.
3. Once the mixture turns into a dough-like paste and begins to pull away from the pan, turn off the heat. Cheese is done.
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#vegan #vegancommunity #veganrecipes #yummy #govegan #veganism #vegetarian #recipes #recipe #meatless #veganfoodvideos #vegansofinstagram #vegansofig #healthyrecipes #letscookvegan #instafood #veganvideos #vegancooking #dairyfree #veganfoodporn @peta #veganeats #foodporn #herbivore #plantbased #recipevideo #foodvideos #whatveganseat #cookingvideo #plantbasedfood #delicious


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Vegan Food Tales by a Thai 🌱🇹🇭

Vegan Teriyaki Portobello Mushroom Burgers 🍔 🌱
Hey everyone 😊 I’m back(ish). It took a lot and a while, but I’m here, for now. I have so many people I’d like to thank for reaching out to me and inspiring me to get back in the kitchen. First off, I’d like to thank Harry and Johan from @delicious_plants for reaching out to me to make sure I was alright, also for sharing their wonderful sushi sandwich video earlier this week. It was because of their video that got me back to the kitchen as well as awakened my appetite. Moreover, I’d like to thank @satori_amos @mijninnerhappiness @otherworldcreature @lupaleaf @vegan_foodie88 @veganchefjustin for your thoughtful messages.
And I’d like to thank @veganvideos @ugly_by_nature @the.undisputable.vegans @playitisvegan (and all the other accounts that reposted my videos) for sharing my videos as always. I’m so sorry I’ve been absent and haven’t been responding to comments as I normally do.
🙏
Last but not least, I’d like to thank everyone who left nice and uplifting comments on my posts. Your support means the world to me, and I am grateful for each and every one of you. I haven’t replied to all the comments, but I will soon. Sending lots of love your way. 🖤
Okay, now, on to the recipe:
Vegan Teriyaki Portobello Mushroom Burgers 🍔 🍄
[teriyaki sauce]
• 1/4 cup water
• 1/4 cup soy sauce
• 1/4 cup mirin
• 2 tbs coconut sugar
• 1 tsp grated ginger
• 1/2 tsp grated garlic
- combine all ingredients in a pot, mix well and simmer on low heat until the sauce thickens, leave to cool completely. This makes about 1/2 cup of sauce.
-
• 200 g portobello mushrooms • vegan mayonnaise • vegan burger buns
• sautéed onion/ caramelized onion
• greens of choice
• grilled pineapple
🍔
Instructions:
1. Bake portobello mushrooms at 350 for about 20-25 minutes until all the moisture in mushrooms has mostly evaporated.
2. Marinate baked mushrooms in homemade teriyaki sauce for about 20 minutes prior to grilling.
3. Toast burger buns to your liking.
4. Assemble burgers as shown in the video. Add more teriyaki sauce if you’d like your burgers to be extra juicy.
5. Indulge.
🖤
#veganfood #veganburger #recipe #veganrecipes #cookingvideo #vegan


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Vegan Food Tales by a Thai 🌱🇹🇭

Vegan WICKED Creamy Carbonara 🖤💚
👻🎃
Hey there, friends 🙂 first of all, I’d like to thank everyone who’s watched my first LIVE Story and sent such positive vibes my way. Your support is much appreciated. Your stories regarding personal struggles with depression and mental health have moved me greatly. I am deeply touched by all of your kindness. I hope this post brightens up your day as your words have done for mine.
🙏
I’m still on a break, but Halloween is coming up. So, I’d like to share a recipe video of mine that was created for last year’s Halloween. It’s spookily delicious. Hope you all enjoy and have a wonderful weekend. 🌱
Wicked' Creamy Carbonara (Nut-free, Gluten-Free, and Cruelty-Free) 🖤🎃
(2 servings)
🥑
• 220 g black rice pasta* (use any kind of pasta you prefer, I just like the colour of this one and it's gluten free)
• 150 g vegan bacon (optional)
• 3 (ripe) avocados, pitted
• 1/2 cup nutritional yeast
• 30 g kale leaves, chopped
• 100 g peeled potatoes, boiled until softened • 1 tsp miso paste
• 1 tsp black salt* (cut the amount by half if using table salt)
• 2/3 cup plant milk
• 1/2 tsp garlic powder
👻
Instructions:
1. Cook pasta according to instructions on the packet.
2. Once you are a few minutes away from the pasta being done, make your carbonara sauce by blending avocados, kale, boiled potato, nutritional yeast, miso paste, black salt, garlic powder, and plant milk until smooth.
3. Once the sauce is done, start searing your vegan bacon in a pan before adding drained cooked pasta, straight from the pot.
4. Fold together pasta and bacon before transferring to a large bowl and add the sauce.
5. Serve hot and indulge. 👻🎃
*you could substitute pasta with zucchini spaghetti and make this dish low carb* 🖤
#vegan #halloween #veganrecipes #recipe #tutorial


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Vegan Food Tales by a Thai 🌱🇹🇭

Hey there, pooches! 👻
🖤
Life has been throwing me so many curve balls lately 😂 and I am doing my best to stay positive. I haven’t been shooting new recipe videos, but I have been working on a few new recipes. As soon as my demons simmer down- I’ll be sharing them here with all of you. In the meantime- here is one of my favourite recipes (and yours!) 🍂
It is October, and that could only mean one thing in my book: HALLOWEEN!
And what is Halloween without pumpkins, am I right? 🎃 for this version of my vegan Mac and cheese- instead of using cashew nuts, I’m using pumpkin purée, which might seem a little odd since pumpkin purée is usually used to make desserts. BUT do give this a go- it’s rather amazing, and you’ll be glad you did! 👻
Vegan ‘Pumpkin’ Mac and "Cheese" 🧀 🌱 🎃
This bowl of vegan mac and cheese is rich, creamy, and incredibly savoury! The best part is it's NUT-FREE and could also be made gluten free! It is THE perfect dish for Autumn/ Fall, and, of course, for those who have a nut allergy but have been craving vegan mac and cheese!
💖
(Yields 3-4 servings) 🍂 🎃
• 400 g uncooked pasta of your choice. I chose macaroni.
• 1 tbs vegan butter
• 100 g chopped onion • 1 tbs minced garlic • 1 tsp turmeric • 1 tsp paprika • 1/8 cup water
• 1 can pumpkin purée • 1tsp Dijon mustard
• 2-3 tsp Himalayan salt* (cut the amount by half if using table salt)
• 1 cup plant milk. I used unsweetened oat milk • 1 cup nutritional yeast • roasted pumpkin seeds for garnish. 🌱
Instructions;
1. Cook your pasta according to the packet.
2. Add garlic and onion to a pan and sauté with vegan butter until aromatic.
3. Add spices, sauté for about 30 seconds before adding water, pumpkin purée, mustard, salt, and plant milk. Stir vigorously
4. Transfer the sauce mixture to a blender. Add 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.
7. indulge.
🧀🎃 .
#veganrecipes #cookingvideo #halloween #veganfood #recipes


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Vegan Food Tales by a Thai 🌱🇹🇭

Happy weekend, friends! 🙋🏻‍♀️ Autumn is upon us 🍂 and that means it’s time for PSL stuff: lattes, candles, body lotion, air freshener, sweets, muffins, and now.... FRENCH TOASTS! 🍞
I'm serving up a plateful of vegan breakfast: VEGAN Pumpkin Spice Latte French Toast because why not! Some might say that’s “basic”, but I really couldn’t hear them over the sound of my munching. 😋🤤
😎
Let me tell you that there is nothing basic in terms of flavours. As a matter of fact, the only thing basic here is the instructions! I hope you and your loved ones enjoy this recipe as much as I do! 💖
Vegan Pumpkin Spice Latte French Toast 🎃 🍂
• 6 thicc slices of bread
• 1/4 cup pumpkin purée
• 2/3 cup warm non dairy milk (I use oat milk)
• 1 tbs coffee powder
• 1 tsp pumpkin spice • 2 tbs maple syrup
• 1 tsp vanilla extract • 1 tbs flax meal, mixed with 2 tbs water
• 1 tbs non dairy butter for frying (to start- gradually add 1 tsp more so your French toasts are perfectly seared)
👇
Instructions:
1. Blend together all the ingredients except for butter and bread.
2. Add butter to a hot pan, allow it to melt and reduce the heat to medium low.
3. One by one, spread the mixture onto both sides of the bread (QUICKLY-don't leave it in too long, you don't want your bread to get soggy). Then, fry your battered bread slices on both sides until golden brown.
4. Serve immediately with maple syrup or chocolate syrup.
5. Indulge. 😍
🎶: Woman of the World by The Divine Comedy
🌝
#breakfastideas #vegan #cookingvideo #recipe #veganrecipes


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Vegan Food Tales by a Thai 🌱🇹🇭

It’s soup season! That means it’s time I bring back this brilliant soup recipe. 😍 Would anyone like a bowl of hot roasted sweet potato bisque? 😋 While the other part of the world is getting colder, Thailand remains a preheated oven, ready to cook us alive. But that still doesn’t stop me from making this amazing dish inspired by a talented chef @cookdrankeat 🙌
This recipe is packed with nutrients and filled with punching flavours. But that's not the most special part because what makes this beautiful bowl of bisque special is that it was inspired by a non-vegan dish created by a fellow Instagram foodie: Chef Scott from @cookdrankeat 🙌
The original Roasted Sweet Potato Bisque is ALMOST vegan, except for the Gouda cheese. 😖😖 When I saw that, I knew I wanted to recreate and veganize this dish and share the recipe video the world to see. So, this is the result: veganized roasted sweet potato bisque which tastes exquisite.
I hope you give this recipe a chance. 🙏

Vegan Roasted Sweet Potato Bisque ♥️
• 450 g sweet potatoes, peeled and cubed
• 150 g onion, sliced
• 1/2 tsp Himalayan salt
• 1/2 tsp black pepper
• 2 tbs fresh thyme leaves
• 2 tbs olive oil - toss all ingredients together in a large bowl, make sure all the vegetable pieces are evenly coated before roasting in the oven with garlic at 350 for about 45 minutes. 🍠
• 1/2 tsp cinnamon
• 1/2 tsp cayenne pepper
• 1/2 tsp nutmeg
• 3 cloves roasted garlic
• 4 tbs nutritional yeast
• 3 cups LIGHTLY salted or UNSALTED vegetable broth. • coconut cream for garnish • gold flakes (optional)
Instructions:
1. Add all the roasted vegetables in a blender, along with broth, spices, and nooch.
2. Blend everything until smooth. Have a taste and add more salt and pepper if preferred.
3. Heat the soup in a pot on low heat prior to serving.
4. Garnish with coconut cream, fresh thyme, and gold flakes. (optional)
5. Indulge. ⭐️ .
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#veganfood #soup #recipe #cookingvideo #recipevideo


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Vegan Food Tales by a Thai 🌱🇹🇭

Thai (Faux) Fish Cakes 🐟🌱 or as Thais call them ‘Tod Mun Pla Grai’ is known as one of the most popular appetizers in Thai restaurants. They are often served with sweet chili sauce, which you can also make your own at home using my recipe. Check out my baked spring rolls post for full recipe.
You could substitute king oyster mushrooms with other kinds of white mushrooms. However, if you’re using dark coloured mushrooms like shiitake or portobello mushrooms- bear in mind that the colours will come out dark and not bright orange. 🔥
Vegan Thai Fish Cakes:
🐟
💕
• 250 g king oyster mushrooms
• 1 tsp Himalayan salt* (if using table salt, cut the amount by half)
• 1/2 tsp coconut sugar
• 30 g lemongrass, (only white part) chopped
• 3 cloves garlic • 20 g shallots • 4 dried Thai chilies, soaked until softened and drained well* (if you don’t have them- use roasted red bell pepper instead)
• 2/3 cup plain flour (all purpose flour)* (use chickpea flour for GLUTEN FREE option)
• 50 g green beans, chopped
• 6 kaffir lime leaves, cut into thin strips OR 1 tbs of lime zest
• a handful of fresh basil leaves (use any kind you have: if using Italian basil, chop them up first)
• cooking oil for frying • sweet chili sauce
😋
Instructions:
1. In a food processor, blend together mushrooms, garlic, shallots, soaked dried chilies, salt, coconut sugar, and lemongrass until smooth.
2. Add plain flour and mix well before adding green beans, kaffir lime leaves, fresh basil leaves, and nori/ kelp powder (for extra fishy flavour) and fold everything together.
3. In a pan, add neutral cooking oil (like avocado oil or grapeseed oil) turn on the burner.
4. Heat the pan on medium low heat and slowly drop mushroom patties. If you’re forming patties using your hands- make sure your hands are WET or GREASED, otherwise the batter will stick and you’ll make a mess.
5. Fry your faux fish cakes about 3-4 minutes on each side, make sure it’s cooked thoroughly before removing from heat. Rest the fried fish cakes on paper towel to get rid of excess oil before serving.
6. Serve hot/ warm with a side of sweet chili sauce.
7. Indulge.
🇹🇭🙌
#thaifood #recipe #vegan #veganfood #cooking


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Vegan Food Tales by a Thai 🌱🇹🇭

Vegan Dumplings, anyone? 🥟
I made these a looooooong time ago. You’d think that because I’m Asian, I eat these all the time, but that’s hardly the case. The reason for that is because pre-made vegan dumplings (here in Thailand) or ones in restaurants- the fillings are always SO SWEET. I really don’t understand why since it’s clearly a savoury dish. And on top of that- they deep fry them instead of steam-fry in a pan, you know, potstickers way. 🤔
I have to make my own when I have the cravings. BUT it’s not that easy. I am not good at folding the wrappers as you can see 😂😂😂 usually takes me a good few hours to finish the whole batch when it’s supposed to be much quicker. So, that’s my problem with dumplings 😢 anyone has tips on how to perfect these little munchies? Let me know, I need all the help I can get, evidently! 😂😂
For these ones, I used shop-bought gyoza wrappers because I didn’t have the skills (nor the patience) to make my own at home. For the filling, I used cabbages, tofu, king oyster mushroom, and coriander. The dipping sauce is pretty simple: light soy sauce, rice vinegar, sesame oil, and shredded ginger. And that's it, you're done! 💕
Hope you’re all having a wonderful day/ afternoon/ evening/ night- wherever you’re from! 🌏
#gyoza #potstickers #dumplings #asianfood #veganfood


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Vegan Food Tales by a Thai 🌱🇹🇭

Nothing says good morning quite like an easy @MyMeatlessMeals breakfast burrito! (Vegan, of course 😁) consisting of scrambled tofu (recipe on @mymeatlessmeals 🌸), romaine lettuce, avocado, tomatoes, sriracha sauce, served alongside roasted potatoes. Have a lovely morning, friends! ♥️
#vegan #breakfast #veganprotein #veganfood #burrito


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Vegan Food Tales by a Thai 🌱🇹🇭

Vegan NUT-FREE Tofu Cheesecake, ladies and gents! 🌱✨ So, a week ago or so, I shared with you all a photo of my vegan unicorn cheesecake bars along with the recipe. One of the comments on the post was from @samuel_tobar_gattlin who was wondering if he, too, could make vegan cheesecake without cashew nuts, due to allergies. I was wondering the same thing so I gave a nut free version a go, eventually came out with this recipe of my own, which is pretty much coconut based. If you’re loco for coco(nut); then, you’re in for a treat!
😋
Also, I should warn you that this is a naughty recipe since it contains both coconut cream and coconut oil. So, don’t be asking me for calorie counts- (if you are, you’re on the wrong page 😬) just know that it’s definitely worthy of an extra hour in the gym.
😂
Vegan Tofu Cheesecake (Nut-Free)
🥜 ❌
[Base]
• 150 g vegan digestive biscuits, finely crushed/ blitzed
• 4 tbs melted vegan butter
- mix both ingredients together until a dough is formed and transfer it to a 6-inch loose bottom cake tin, lined with parchment paper. Press the dough down evenly and freeze for an hour. [Tofu Cheesecake Filling]
• 300 g silken tofu, drained well* • 1 cup melted coconut cream (refrigerate full fat coconut cans overnight and scoop out just the white part- that’s the cream we want here)
• 1/2 cup cold pressed virgin coconut oil
• 1/4 cup water mixed with 1 tbs agar agar powder (double the measurement for agar agar if you’re using flakes) let sit in a pot for 10 minutes before cooking on low heat, stir vigorously until you’re left with fully bloomed agar agar mixture. • 1/4-1/2 cup maple syrup • 2 tbs lemon juice • 1/8 tsp Himalayan salt
• 1 tsp vanilla extract
• fresh fruits for garnish
💕
Instructions:
1. Blend all ingredients for tofu filling for a minimum of 5 minutes and stir well before pouring the mixture into the frozen crust.
2. Transfer the cake tin to a refrigerator and chill for the minimum of 4 hours or overnight.
3. If you’d like your cheesecake to firm up before cutting, put it in the freezer for 15 minutes prior to serving.
4. Serve your Vegan Tofu Cheesecake cold, immediately.
5. Indulge.
#vegan #vegandessert #cookingvideo #cheesecake


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