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Vietnamese

Vegan Spring Rolls

 

Simple Vegan Blog

  • 1 tbs high heat oil (avocado, coconut)

  • 4 cloves of garlic

  • 1 onion

  • 2 carrots

  • 4 leaves of cabbage

  • 1 tsp chopped lemon grass (optional addition)

  • 1 ounce sprouts

  • 2 tablespoons tamari

  • 8 sheets spring roll pastry or rice paper rolls

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Heat oil, add the vegetables (the sliced garlic, julienned onion, carrots and cabbage, and soy sprouts) and the tamari sauce. Cook for about 5 minutes over medium-high heat.

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Place wrapper like diamond, place 2 tablespoons of filling near corner, tightly roll the wrapper, fold over left side, fold over right side, paint a little water along the edge and close it up.

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Now you can steam the rolls or fry them. To fry, heat plenty oil and when it’s very hot, add the spring rolls and cook them for about 1 minute or until both sides are golden brown.

Noodle Salad (Bun Chay)

 

Wanderlust Kitchen

For the Dressing​

  • 1/4 cup rice vinegar

  • 3 tablespoons lime juice

  • 3 tablespoons coconut or date sugar (honey)

  • 2 tablespoons soy sauce or vegan fish sauce

  • 2 tablespoons freshly grated lemongrass, white part only

  • 1 clove garlic, grated

  • 1 to 2 bird's eye chilies, sliced (1 jalapeño)

  • 2 to 3 dashes maggi (omitted)

  • 1 tablespoon water

For the Noodles

  • 8 ounces thin rice noodles (vermicelli-style)

  • 2 carrots, julienned 

  • 1 large bell pepper thinly sliced

  • 1 cup cucumber half moons

  • 1 cup cilantro stems and leaves

  • 1 cup Thai basil leaves

  • 1 cup mint leaves

  • 1 cup chopped peanuts

  • Lime wedges for serving (optional)

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Serve with crunchy patties to substitute for the spring rolls often served with this dish:

 

Whisk the sauce ingredients together. Cook the noodles. Slice the veggies. Throw everything together and serve with extra basil on the side and lots of peanuts sprinkled on top.

Noodle Salad (Bun Chay)

 

Wanderlust Kitchen

For the Dressing​

  • 1/4 cup rice vinegar

  • 3 tablespoons lime juice

  • 3 tablespoons coconut or date sugar (honey)

  • 2 tablespoons soy sauce or vegan fish sauce

  • 2 tablespoons freshly grated lemongrass, white part only

  • 1 clove garlic, grated

  • 1 to 2 bird's eye chilies, sliced (1 jalapeño)

  • 2 to 3 dashes maggi (omitted)

  • 1 tablespoon water

For the Noodles

  • 8 ounces thin rice noodles (vermicelli-style)

  • 2 carrots, julienned 

  • 1 large bell pepper thinly sliced

  • 1 cup cucumber half moons

  • 1 cup cilantro stems and leaves

  • 1 cup Thai basil leaves

  • 1 cup mint leaves

  • 1 cup chopped peanuts

  • Lime wedges for serving (optional)

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Serve with crunchy patties to substitute for the spring rolls often served with this dish:

 

Whisk the sauce ingredients together. Cook the noodles. Slice the veggies. Throw everything together and serve with extra basil on the side and lots of peanuts sprinkled on top.

Vegan Pho

 

OneIngredientChef

  • 4 cups vegetable broth

  • 3 cups water

  • 1 large white onion

  • 1/4 cup fresh ginger

  • 3 pods of star anise 

  • 1 cinnamon stick 

  • 1 teaspoon fennel seeds

  • 1/2 teaspoon whole cloves 

  • 3 tablespoons soy sauce 

  • 1 serving nori or wakame seaweed

  • 12 oz flat rice noodles

  • 1/4 cup fresh mint, basil, and/or cilantro

  • 1-2 red or green chilies

  • 4 green onions

  • 3 limes

 

Cut onion into quarters and loosely chop fresh ginger root. Add these to your oven’s broiler until the outside layers are nearly charred. You could just throw these raw ingredients into the broth, but taking this extra step develops much deeper and more complex flavors in the final broth. 

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Then, throw all the following ingredients into a large stockpot: 4 cups of vegetable broth, 3 cups of water, the charred onion, the charred ginger, 3 whole star anise, 1 whole cinnamon stick, 1 teaspoon fennel seeds, 1/2 teaspoon whole cloves, 3 tablespoons of soy sauce, and 1 sheet of nori or another type of seaweed (these last two ingredients help emulate the flavors of fish sauce, which we’re obviously not adding in our vegan version). 

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Finally, let this simmer for an 60-90 minutes, uncovered. If it needs more salt or anything else, add it now. Use a strainer to separate the broth and discard the solids.

 

Cook the rice noodles according to the package instructions. Likely, this will mean steeping them in a bowl with hot water for 8-10 minutes until softened. 

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Prepare a large platter of toppings so that everyone can choose what they want to include in their soup. Tear up any combination of mint, basil, and/or cilantro leaves. Rinse some bean sprouts. Slice some red/green chilies and some green onions. Oh, and don’t pho-get to quarter some limes – they add a lot of brightness to the dish and should be squeezed over each serving bowl at the last minute. 

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To assemble the bowls, add a generous spoonful of rice noodles to the bottom of a large soup bowl, ladle the broth over top, and then allow each person to add whichever toppings they’d like to include in their bowl.

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