Vegan Cooking Guide
Vegan Cooking Guide
Check out our growing cooking guide, with basic techniques to make the perfect plant-based dinners.
How to stir fry
Mix combinations of the following to create delicious, and different stir frys each time.
Also see our tips on tofu and how to cook it
Base: oil, onion, garlic, soy sauce, sweetener (eg mirin, coconut sugar) ginger, chilli, sesame oil
Veggies: carrots, courgette, capsicum, mushrooms, green beans, snow peas, sprouts, cauliflower, broccoli, cabbage, etc
Carbohydrates: rice, quinoa, noodles; rice, wheat, bean thread, soba etc
Flavours: 5 Thai; sweet, sour, salty, pungent, hot. soy sauce, tamari, black bean, sweet and sour, vege oyster, etc
Protein: tofu, tempeh, plant meats, gluten aka seitan, nuts, beans, chickpeas, soybeans, nut meat
Garnish: sprouts, coriander, fresh herbs, chopped nuts, Vietnamese mint,
Sauce: tahini sauce, chilli sauce, satay sauce, ketchup manis, soy sauce, lemon juice, etc
How to make curry
Mix combinations of the following to create a delicious curry. When buying ready made curry paste/Thai curry paste remember to check for fish sauce, there are brands that do not contain it.
Base: oil, onion, garlic, salt/soy sauce, mirin or coconut sugar, ginger, chilli, spices,
Veggies: potatoes, cauliflower, pumpkin, aubergine, kumara, peas, okra, tomatoes, etc
Flavours: Thai curry, korma, Indian style, Madras, Singaporean, Sri Lankan, Malaysian, laksa, etc
Liquid: coconut milk, tomatoes, cashew milk, water
Protein: pulses eg lentils, beans, peas, chickpeas also nuts, tofu, tempeh, mock meat, gluten/seitan
Garnish: coriander, soy yoghurt, chutney, seeds
Accompaniment: poppadums, breads, rice, dahl, samosas, etc