 Breadcrumbs

  



   ![How To Make Tasty Vegan Asian Food At Home](https://media.sheerluxe.com/5hHs-ITVuZ4EvFzvhthc7U3rwDk=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2021%2F02%2Fhowtomaketastyveganasianfoodathome.gif?itok=RfBe8Sso)

  

 

 



 

 

[Life](/life)

 /  10 February 2021  

#  How To Make Tasty Vegan Asian Food At Home  


Ching-He Huang was born in Taipei, Taiwan. An Emmy-nominated TV chef and regular on Saturday Kitchen, her culinary ethos is to use fresh, organic, ethically sourced ingredients to create dishes that fuse Chinese tradition with modern flavours. From sweetcorn dan dan noodles to Asian cauliflower steaks, here are four of her favourite simple recipes that are both meat and dairy free.  


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**For a few years now, I have been toying with the idea of becoming fully vegan.** Initially, I was very tentative, but gradually the benefits of a plant-based diet seeped into my consciousness.

 

 

 

It isn’t difficult for me to eat a more plant-based diet. I love vegetables and I’m a chef by profession, so I know how to prepare and cook them. I have also always been conscious of the need to eat well and have felt a responsibility to create recipes that are healthy and balanced, using seasonal ingredients that are as kind to the planet as possible.

**For the past few years, I have eaten a plant-based diet about 80% of the time, and for the rest, always used good-quality meat or fish.** When I wrote my new cookbook, I was happy with the idea that I would always be a flexitarian, having the best of both worlds and being able to eat meat whenever I had a craving for it.

**Choosing to eat well is a habit, and if you choose to eat well 80% of the time, you can enjoy treats 20% of the time.** It’s all about balance and eating mindfully. There is nothing wrong with counting calories, but as you go on your healthy eating journey, you will intuitively grasp what your body needs.

**It would be untruthful to say I haven’t had the occasional craving for Peking duck and cheap chocolate,** but I have found that there are delicious plant-based substitutes for almost every one of my favourite junk food cravings. And look, it’s okay to have an occasional wobble. Just get back on it again the next day.

### *Inspired? Here are four recipes to try at home…*

 

 

 

 ![](https://media.sheerluxe.com/GxUTwD-NVBc5GCFv6vU5KB9IHJQ=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2021%2F02%2Fhunancrispymushroomnoodlesalad.png?itok=jTB8pdgu)

 

 

 

 

 

 

##  Hunan-Style Crispy Sweet Chilli Mushroom &amp; Noodle Salad 

 

The people of the Hunan region in China are known for their love of sweet and spicy combinations. This easy dish is inspired by these strong flavour profiles. Save time by buying ready-to-eat vermicelli rice noodles. This recipe calls for aquafaba: this is the beige liquid found in tinned chickpeas. It acts as a thickening agent and egg substitute, making it perfect for panko-ing the mushrooms to give them a crispy texture.



Serves

 Serves 2 

 



Difficulty

 Easy 

 



Total Time

 25 Minutes 

 



 

 

Ingredients

 For the mushrooms:  


   500g of shimeji mushrooms, separated  

   1 pinch of sea salt  

   1 pinch of ground white pepper  

   1 pinch of Chinese five spice  

   2 tbsp of potato flour or cornflour  

   3 tbsp of aquafaba  

   100g of vegan panko breadcrumbs  

   6 sprays of low-calorie olive oil  

 



  

 For the sauce:  


   1 tsp of rapeseed oil  

   2.5cm piece of fresh root ginger, finely grated  

   4 long dried chillies  

   1 tbsp of tamari or low-sodium light soy sauce  

   2 tbsp of sweet chilli sauce  

   Juice and zest of 1 large orange  

 



  

 For the salad:  


   1 head of romaine lettuce leaves, shredded  

   ½ cucumber, cut into half-moon slices  

   1 large carrot, cut into fine matchsticks  

   200g of ready-to-eat vermicelli rice noodles  

   1 tbsp of sesame seeds, toasted  

   Spring onion curls, to serve  

 



  

 



Method

 Step 1 

Preheat the oven to 200°C/180°C Fan/Gas Mark 6.



 Step 2 

Lay the mushrooms on a roasting tray and season with the salt, pepper and Chinese five spice.



 Step 3 

Place the flour, aquafaba and panko breadcrumbs in three separate dishes. One at a time, dip each mushroom into the flour, covering and coating well, then into the aquafaba, and finally quickly dip into the breadcrumbs. Once coated, return to the roasting tray and repeat with the remaining mushrooms. Spray the mushrooms with olive oil, then roast in the oven for 15 minutes until crispy.



 Step 4 

Meanwhile, heat a wok over a high heat until smoking. Once hot, add the rapeseed oil, then add the ginger and stir-fry for a few seconds. Next add the chillies, tamari or soy sauce, sweet chilli sauce, and orange zest and juice. Bring to the boil and reduce until thickened.



 Step 5 

When the mushrooms are ready, remove them from the oven. Drizzle the sauce over the crispy mushrooms and toss to coat.



 Step 6 

Serve the mushrooms on a bed of lettuce, cucumber, carrot and rice noodles. Drizzle over more of the sauce if you like. Sprinkle over the toasted sesame seeds and top with spring onion curls. Serve immediately.



 



 

 

 

 

 

 

 ![](https://media.sheerluxe.com/OBcBVA6RPv2MqMEps_cCKPx8y2Y=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2021%2F02%2Flemonhoneybreadedcauliflowercutlets.png?itok=am6qG6z2)

 

 

 

 

 

 

##  Lemon &amp; Ginger Breaded Cauliflower ‘Cutlets’ 

 

Cauliflower steaks are delicious when grilled, roasted or pan-fried, but I love them breaded, shallow-fried and served with a lemon sauce. Tasty and satisfying, these cutlets are perfect with steamed vegetables and jasmine rice.



Serves

 Serves 2 

 



Difficulty

 Easy 

 



Total Time

 35 Minutes 

 



 

 

Ingredients

    2 cauliflower ‘steaks’, cut from a head sliced across the bulb, with stalk and florets intact  

   50g of plain flour  

   100ml of aquafaba  

   50g of dried breadcrumbs  

   1 spring onion, trimmed and finely chopped  

   Rapeseed oil, for shallow frying  

   Sea salt and freshly ground black pepper  

   Shichimi togarashi pepper flakes, to garnish  

   Cooked jasmine rice and steamed vegetables, to serve  

 



  

 For the lemon &amp; ginger sauce:  


   1 tbsp of cornflour  

   1 tbsp of rapeseed oil  

   1 tsp of freshly grated root ginger  

   Juice of 2 lemons  

   3 tbsp of golden syrup  

   1 pinch of Chinese five spice  

   50ml of vegetable stock  

   1 tbsp of tamari or low-sodium light soy sauce  

   S1 mall handful of finely chopped chives  

 



  

 



Method

 Step 1 

Season the cauliflower steaks with salt and pepper.



 Step 2 

Place the flour, aquafaba and breadcrumbs in three separate dishes. Add the spring onion to the aquafaba.



 Step 3 

One at a time, dip the cauliflower steaks into the flour, covering and coating well, then into the aquafaba, trying to collect as much of the spring onion as possible.



 Step 4 

Finally, dip into the breadcrumbs and coat well.



 Step 5 

Heat a shallow pan over a medium heat and add rapeseed oil to a depth of about 0.5cm. Heat the oil to 160°C. Add the cutlets and shallow fry, cooking for 2 minutes on each side until the breadcrumbs are golden and the cutlets are cooked but still have a bite. Remove from the heat and keep warm in a low oven.



 Step 6 

To make the sauce, begin by mixing the cornflour with 2 tbsp water in a small bowl or cup to make a slurry. Set aside until needed.



 Step 7 

Heat a wok over a medium heat until slightly smoking, then add the rapeseed oil. Once hot, add the ginger and fry for a few seconds, then add the lemon juice, golden syrup, Chinese five spice, vegetable stock and tamari or light soy sauce, and bring to the bubble. Stir in the cornflour slurry and stir to thicken. Finally, add the finely chopped chives.



 Step 8 

Remove the cauliflower cutlets from the oven. Sprinkle some shichimi togarashi pepper flakes over each cutlet. Place each cutlet on a plate with some cooked jasmine rice and steamed veg of your choice, then spoon over the sauce and serve immediately.



 



 

 

 

 

 

 

 

 ![](https://media.sheerluxe.com/bKD1KigQS183keC2YflTjjpMIIw=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2021%2F02%2Fsweetcorndandannoodles.png?itok=rpPCCyFO)

 

 

 

 

 

 

##  Sweetcorn Dan Dan Noodles 

 

Dan dan noodles are a Sichuan pepper-spiced street food classic, and here I’ve given them a little update with the use of sweetcorn to add sweetness and texture. You can use canned sweetcorn or fresh corn kernels or swap them out completely for diced French beans or edamame. Mix it up and use what you have – it’s versatile and delicious.



Serves

 Serves 6 

 



Difficulty

 Easy 

 



Total Time

 30 Minutes 

 



 

 

Ingredients

    250g of udon  

   1 tsp of toasted sesame oil  

   2 tbsp of rapeseed oil  

   2 garlic cloves, finely chopped  

   2.5cm piece of fresh root ginger, grated  

   3 red chillies, deseeded and finely chopped  

   200g of dehydrated minced soy  

   1 tbsp of shaoshing rice wine or dry sherry  

   2 tbsp of dark soy sauce  

   1 tbsp of chinkiang black rice vinegar  

   1 tbsp of tamari or low-sodium light soy sauce  

   1 tbsp of tahini  

   1 tsp of ground Sichuan peppercorns  

   340g can of sweetcorn, drained  

   Freshly ground white pepper, to taste  

 



  

 For the chilli topping:  


   6 tsp each of chilli oil, toasted sesame oil and tamari or low-sodium light soy sauce  

   6 small pinches of ground Sichuan peppercorns  

   3 tbsp of red chilli, finely diced and deseeded  

 



  

 To serve:  


   800ml of very hot vegetable stock  

   3 tbsp of spring onions, finely chopped  

   Small handful of fresh coriander, finely chopped  

 



  

 



Method

 Step 1 

To make the noodles, bring a large pot of water to the boil over a high heat. Add the noodles and stir. Cook for about 4 minutes until al dente. Drain, rinse with cold water, shake out any excess water and transfer them to a bowl. Pour the sesame oil over the noodles and toss well to coat. Set aside until needed.



 Step 2 

Heat a wok over a high heat until smoking, and add the rapeseed oil. Once hot, add the garlic, ginger and chillies and stir-fry for 30 seconds. Add the minced soy and cook, breaking up with a spatula, for 2-3 minutes until browned. Add the rice wine or sherry, dark soy sauce, black rice vinegar, tamari or light soy sauce, tahini and ground peppercorns, and stir well until the minced soy begins to crisp a little. Add the sweetcorn and toss to mix well, cooking for another minute. Season the mix with ground white pepper and remove from the heat.



 Step 3 

To prepare the chilli topping, mix together the chilli oil, sesame oil, tamari or light soy sauce, ground peppercorns and chillies in a small bowl.



 Step 4 

To serve, divide the noodles between six deep soup bowls and sprinkle the minced soy topping evenly over each bowl. Pour the hot stock evenly over the noodles, then drizzle over the chilli topping evenly over each bowl. Scatter over the spring onions and coriander and serve immediately.



 



 

 

 

 

 

 

 ![](https://media.sheerluxe.com/rIMonPdM47k_YPakLMYKeHKsT90=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2021%2F02%2Fchocolateorangegojiberrycake.png?itok=L4-oosa6)

 

 

 

 

 

 

##  Chocolate, Orange &amp; Goji Berry Brownie Cakes 

 

Not only is this dessert easy to make, it’s also high in antioxidants, thanks to the cacao and goji berries (which also add a delightful sweetness). The orange gives a zesty lift and makes this delicious. Top it with lots of fresh raspberries for added vitamin C.



Serves

 Serves 12 

 



Difficulty

 Easy 

 



Total Time

 1 Hour 

 



 

 

Ingredients

    Olive oil spread, for greasing  

   100g of plain flour  

   50g of cacao powder  

   2 tsp of baking powder  

   1 tsp of ground cinnamon  

   ½ tsp of sea salt  

   4 tbsp of chia seeds  

   8 tbsp of cashew butter  

   125g of light brown sugar  

   250ml of unsweetened almond milk or nut milk of your choice  

   2 tsp of vanilla extract  

   Zest of 2 oranges  

   100g of dark chocolate chips  

   50g of dried goji berries  

 



  

 For the icing:  


   40g of cacao powder  

   250g of icing sugar  

   50g of vegetable shortening  

   125ml of unsweetened almond milk  

   200g of fresh raspberries, to garnish  

 



  

 



Method

 Step 1 

Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Grease and line a 20cm (8in) square, 6cm



 Step 2 

(2½in) deep baking tin with baking paper.



 Step 3 

Sift the flour, cacao powder, baking powder and ground cinnamon into a large mixing bowl. Add the salt and mix well to combine, making sure there are no lumps.



 Step 4 

In a small jug or cup, mix the chia seeds with 8 tbsp water and let stand for 5 minutes. This will make a chia ‘egg’.



 Step 5 

In a food processor or using a hand-held mixer, cream together the cashew butter and sugar until smooth. Add the almond milk and mix well. Add the chia ‘egg’ and vanilla extract. Mix well again.



 Step 6 

Tip the wet ingredients into the bowl of dry ingredients and mix well to create a smooth batter. Once smooth, add the orange zest, dark chocolate chips and goji berries and mix well.



 Step 7 

Pour the batter into the prepared baking dish and bake in the centre of the oven for 45 minutes. Remove from the oven and let cool on a wire rack for 30 minutes before decorating.



 Step 8 

To make the icing, sift the cacao powder and sugar into a mixing bowl. Transfer to a food processor and add the vegetable shortening. Blitz to combine, then gradually add the almond milk, mixing well between additions, to create a smooth icing.



 Step 9 

Transfer the cooled brownie cake to a serving dish and spread the icing over the top. Scatter over the fresh raspberries and serve.



 



 

 

 

 

 

 

 [ ![](https://media.sheerluxe.com/K1Gspz42GkGNH9DuQQmp_RgNbvk=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2021%2F02%2Fasiangreenprodgrid0.jpg?itok=PVVv9IvT)

 

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*Asian Green* by Ching-He Huang is published by Kyle Books, priced £20. Photography: Tamin Jones.

Visit [Waterstones.com](https://www.awin1.com/cread.php?awinmid=3787&awinaffid=69421&ued=https%3A%2F%2Fwaterstones.com%2Fbook%2Fasian-green%2Fching-he-huang%2F9780857836342)

 

 

 

 

  

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