Saturday, July 1, 2017

Vegan Thai Recipes

While many Thai dishes rely heavily on meat, fish, and eggs, this cuisine also lends itself easily to vegan cooking. Thai recipes contain an abundance of delicious vegan ingredients - fresh fruit and vegetables, herbs, spices, tofu and coconut milk. It is therefore easy to turn non-vegan Thai recipes into vegan tThairecipes. If you enjoy these vegan recipes, please see the rest of my site for many other mouth watering simple vegan recipes.

thai vegan

Vegan Thai Recipes - Spinach and Ginger Soup

This vegan soup is so easy to make, and full of authentic Thai flavors.

Serves 4:
Prep: 5 minutes
Cooking Time: 10 minutes

  • 2 tbsp sunflower oil
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 1 inch piece ginger, grated
  • 4 cups spinach leaves
  • 1 stem lemon grass, finely grated
  • 4 cups vegetable stock
  • 1 small potato, peeled and diced
  • 1 tbsp rice wine
  • 1 tsp sesame oil
  • salt and pepper
  • shredded spinach to garnish
  • Heat the oil in a large saucepan. Add the onion, garlic and ginger, and fry gently for 3-4 minutes until softened but not browned.
  • Reserve 2-3 small spinach leaves. Add the remaining leaves and lemon grass to the saucepan, stirring until the spinach is wilted. Add the stock and potato to the pan and bring to the boil. Lower the heat, cover and simmer for about 10 minutes.
  • Using either a hand blender or food processor, blend the soup until smooth.
  • Return to the heat, add the rice wine, then season with salt and pepper. Heat until just about to boil.
  • Finally, shred the reserved spinach leaves and scatter some over the top. Drizzle with a few drops of sesame oil and serve immediately, garnished with the shredded spinach leaves.

Vegan Thai Recipes - Mixed Vegetables In Peanut Sauce

This dish makes a great vegan Thai main course.

Serves 4

  • 2 carrots, peeled
  • 1 small head cauliflower, trimmed
  • 2 small heads green pak choi
  • 5 1/2 oz green beans, trimmed
  • 2 tbsp vegetable oil
  • 1 garlic clove, crushed
  • 5 spring onions, sliced
  • 1 tsp chilli paste
  • 2 tbsp tamari soy sauce
  • 2 tbsp rice wine
  • 4 tbsp smooth peanut butter
  • 3 tbsp coconut milk
  • Cut the carrots diagonally into thin slices. Cut the cauliflower into small florets, then slice the stalk thinly. Thickly slice the pak choi. Cut the beans into 1 1/4 inch lengths.
  • Heat the oil in a large wok and stir fry the garlic and spring onions for 1 minute. Stir in the chilli paste and cook for a few seconds.
  • Add the carrots and cauliflower and stir-fry for 2-3 minutes.
  • Add the pak choi and green beans and stir-fry for a further 2 minutes. Stir in the soy sauce and rice wine.
  • Mix the peanut butter with the coconut milk and stir into the pan, then cook for a further minute. Serve immediately.

Vegan Thai Recipes - Coconut Rice With Pineapple

This vegan Tha rice can be served as a side dish to a Thai meal, or marinated tofu could be added to make it into a main meal.
Coconut Rice
Serves 4
Prep: 5 mins
Cooking: 15 minutes

  • 1 cup long grain rice
  • 2 1/4 cups coconut milk
  • 2 lemon grass stalks
  • 1 cup water
  • 2 slices fresh pineapple, peeled and diced
  • 2 tbsp toasted coconut
  • Chilli sauce, to serve
  • Rinse the rice thoroughly until the water runs clear. Place in a large pan with the coconut milk.
  • Place the lemon grass stalks on a chopping board, and bruise by hitting with a rolling pin. Add to the pan.
  • Add the water and bring to the boil. Lower the heat, cover the pan tightly and simmer gently for 15 minutes. Remove the pan from the heat and fluff up the rice with the fork.
  • Remove the lemon grass and stir in the pineapple. Scatter with toasted coconut and serve with chili sauce.
I hope these vegan Thai recipes have shown how simple it is to make authentic vegan Thai food. You might like to also check out these vegan pasta recipes.

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