4 simple, unique, and delicious vegetarian dishes.

Nowadays, more and more young people are becoming aware of the health benefits of vegetarianism. Proper vegetarianism helps the body heal from within, preventing serious diseases such as cardiovascular disease, diabetes, and cancer. In addition, a large number of people choose vegetarianism to protect the environment. This is because 14% of harmful emissions come from the meat, egg, and dairy industries. Therefore, reducing our consumption of animal products is a significant contribution to protecting the environment.

Chef Q (Bui Ngoc Quynh) started eating a plant-based diet in 2014 and is one of the pioneers in spreading the value of vegetarianism to the community. Below, Chef Q suggests to Travellive readers four simple and easy-to-make vegetarian recipes.

1. 3-IN-1 BEAN CAKE

Serves 4

Ingredient

• 100g mung beans, soaked overnight
• 100g lentils
• 300 grams of tofu (approximately 2 long blocks of tofu)
• 2 tablespoons of flour or cornstarch (the flour will help the mixture dry out and prevent sticking)
• 3-4 sprigs of green onions, chopped finely
• A pinch of pepper, 1 tablespoon of soy sauce, a handful of chopped cilantro.
• ½ teaspoon salt (adjust saltiness to taste)

Making

• Steam the mung beans and lentils until cooked (about 15-20 minutes), then transfer them to a bowl and mash them.
• Add all the remaining ingredients (tofu, flour, green onions, and seasonings) and mix well.
• Using a spoon, measure the mixture and shape it into small, flattened balls. If it sticks to your hands, you can sprinkle some flour or cornstarch on the outside of the balls.
• Heat a pan with cooking oil, then quickly sear both sides until golden brown (about 1-2 minutes).

2. "ZERO WASTE" SAUSAGE

Serves 2

Ingredient

• 200g of pulp from the juice extracted from 3 jicama and 1 carrot (jicama and carrot are recommended).
• 120 grams of avocado (about 1/4 of a large avocado)
• 1/4 cup red lentils, soaked for 30 minutes
• 1 dried wood ear mushroom, washed, soaked until softened, and chopped.
• Wash 5 shiitake mushrooms, soak them until softened, then chop them finely.
• 1 large king oyster mushroom (about 90-100g), chopped.
• 2 sprigs of cilantro, chopped; 1 sprig of green onion, chopped; 1 shallot, minced.
• Tamari soy sauce, burdock root seasoning.

Making

• After soaking and rinsing the lentils, steam them until cooked (about 20 minutes). Heat a pan with a little cooking oil and sauté the shallots until fragrant.
• Add wood ear mushrooms, shiitake mushrooms, and oyster mushrooms to the pan and stir-fry. Add 1 teaspoon of seasoning powder. You can add 1 tablespoon of water to prevent the dish from drying out. Stir-fry for about 2 minutes until the ingredients are cooked through. Set aside to cool slightly.
• Mash the butter in a large bowl, then add all the other ingredients and mix well. Add 1 tablespoon of tamari soy sauce.
• Using a tablespoon, measure the ingredients and shape them into flat patties. Quickly pan-fry until both sides are golden brown (about 1 minute).

3. TEMPEH KHO TO

Serves 2

Ingredient

• 1 portion of tempeh (about 250g), cut into cubes or bite-sized pieces; 1 sweet potato, sliced ​​into large pieces (like pig's trotters).
• 3 king oyster mushrooms, sliced ​​into large pieces (like pig's trotters); a handful of shredded seaweed, soaked until softened, cut into 5cm pieces (note that the seaweed will be very large after soaking).
• 3 shallots, finely chopped (or leeks); 3 cloves of garlic, minced; 3 stalks of lemongrass, crushed and cut into 7cm pieces; 50g sliced ​​galangal.
• 1 chili pepper, sliced ​​(optional, if you don't like spicy food); 5g crushed black pepper.
• Seasoning: 500ml water, 25g tamari soy sauce, 10g seasoning powder (or burdock root seasoning), 20g chili paste, 6g brown sugar, 1/2 tablespoon coconut milk.

Making

• Heat a pan with a little oil, lightly fry the tempeh over medium heat until golden brown on both sides (about 2-3 minutes), then remove and set aside. Using the same pan, sauté the onion, garlic, galangal, lemongrass, and pepper for about 1 minute until fragrant.
• Add water and seasonings (except coconut milk). Bring to a boil, skimming off any foam.
• Add tempeh, potatoes, and mushrooms to a small pot and simmer over low heat for 10-15 minutes. Towards the end, you can open the lid and increase the heat to reduce the liquid.
• Just before turning off the heat, add the seaweed and cook for another minute, then add the coconut milk and turn off the heat.
• Serve in a bowl and eat hot.

4. BRAISED CHICKPEAS

Give 4 servings

Ingredient

• 1/2 cup (equivalent to 1/2 rice bowl) chickpeas, soaked overnight or for at least 8 hours (can be substituted with kidney beans/red beans/peas)
• 4 medium-sized blocks of tofu. Cut into pieces and fry until golden brown.
• 2 large king oyster mushrooms, cut into bite-sized pieces; 2 shallots, peeled and finely chopped.
• 1 clove of garlic. Peel and mince.
• A few slices of fresh chili (if you like spicy food)
• Tamari (or soy sauce), salt, basil powder, pepper, caramel coloring, cooking oil.

Making

• Place a pot on the stove with a little cooking oil, add the onions and garlic and sauté until fragrant. Add the chickpeas and stir-fry.
• Add 2 tablespoons tamari, 1 tablespoon basil powder, 1 teaspoon soy sauce, ½ teaspoon salt, and ½ teaspoon pepper.
• Add one full bowl of water to the pot. Simmer for 30 minutes. Note that if using kidney beans/peas/red beans, the cooking time will be longer (45-60 minutes).
• Meanwhile, you can fry the tofu and prepare the mushrooms. When the tofu is tender, add the fried tofu and mushrooms. Season with salt if needed.
• Simmer for another 10 minutes, then turn off the heat.

Phuong Thao is an editor at Travellive magazine. She is passionate about traveling and enjoys capturing moments with her camera in every place she visits. Travel, art, and lifestyle are Phuong Thao's favorite writing topics.

Minh Hen