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4 amazingly tasty vegan recipes created by Chef Qi Ping here. In this part 1 article, you’ll find a cooking video for two delicious recipes.

Since the beginning of its history, Singapore has been a culturally diversified island, with traders from all over the world being attracted to the island and migrants from Malaysia, India, and some regions of Southern China integrating into a multiracial and multicultural society.

This melting pot of cultures led to the fusion of vegan food that this population enjoys today. With globalization and the availability of fascinating vegan ingredients worldwide, chefs are adopting international styles and creating their one of a kind culinary identity with fusion food combining traditional recipes with contemporary ones.

Since the COVID-19 pandemic began, there has been a surge of interest in tasty vegan recipes both globally and in Singapore. The vegan food sector has grown during the pandemic as more consumers are shifting toward more sustainable and healthier lifestyles. In 2020, there has been a substantial increase in the number of eateries and supermarkets offering vegan foods.

Let’s now join Chef Qi Ping, who will share with us two flavorsome Western fusion tasty vegan recipes that are popular in sunny Singapore.

In multi-ethnic Singapore, we often combine ingredients and cooking methods of two or more cultures to create unique and distinctive cuisine.

The first dish that I’ll be sharing is the Creamy (Vegan) Curried Cauliflower Soup.

Vegan Creamy Curried Cauliflower Soup 22

Creamy Curried Cauliflower Soup (Vegan)

This is a diverse Western Singaporean vegan fusion cuisine! In multi-ethnic Singapore, we often combine ingredients and cooking methods of two or more cultures to create unique and distinctive cuisine.

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Prep Time 10

Cook Time 30

Course Soup

Cuisine Fusion, vegan

Servings 4 people

Ingredients

450 g chopped cauliflower florets
1 tbsp sunflower oil
1 tbsp chopped ginger
1 tbsp curry powder
¼ tsp turmeric powder
2 tbsp harissa paste (hot chili paste)
500 ml water
250 ml coconut milk
1 tsp sea salt
1 tsp mushroom seasoning
black pepper optional
roasted cauliflower florets optional

Instructions

Take a cauliflower, about 450 grams, and chop them into small pieces.
Mix one tablespoon of curry powder and a quarter teaspoon of turmeric powder with some water into a paste.
Heat up the pot, pour in one tablespoon of sunflower oil, add in one tablespoon of chopped ginger. Fry till fragrant.
Add the mixed curry paste, two tablespoons of harissa paste (hot chili paste). And stir-fry them.
Add in the chopped cauliflower and 500 milliliters of water. Simmer for 15 to 20 minutes.
Add 250 milliliters of coconut milk, a half teaspoon of salt, and one and half a teaspoon of mushroom seasoning.
Fire off. Blend it.
You may top with some roasted cauliflower and black pepper.
It’s now nice and creamy and it’s ready to serve.

Video

Keyword cauliflower, creamy, curry, Singapore, tasty vegan recipes

The next dish that we’ll be making is the Satay Tempeh Burger.

Vegan Satay Tempeh Burger

The highlight of this East-meets-West burger is a peanut packed satay sauce, which is a popular Southeast Asian gravy that compliments skewered (vegan) protein.

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Prep Time 1

Cook Time 30

Course Main Course

Cuisine Fusion, vegan

Servings 1 person

Ingredients

Vegan Satay Sauce

6 dried chilis (soaked in hot waterfor 10 minutes)
20 g peeled blue ginger (galangal)
1 stalk lemongrass (use the tender, inner part and cut into rings)
2 tnsp water
3 tbsp sunflower oil
150 g pineapple paste
30g g finely ground peanuts
50 g coarse ground peanuts
2 tbsp gula melaka or brown sugar
2 tsp cumin powder
2 tsp coriander powder
1 tsp mushroom seasoning
½ tsp salt to taste
Ad a little more water as needed

For marinating the tempeh

½ tsp brown sugar
½ tsp mushroom seasoning
½ tsp ground ginger
½ tsp ground cumin
A pinch of salt
½ tsp soy sauce
1 tbsp water

For marinating the pumpkin

½ tsp brown sugar
½ tsp mushroom seasoning
A pinch of salt

Satay Tempeh Burger

1 burger bun
1 tsp vegan butter
Satay sauce to taste
2 pieces lettuce
1 slice pineapple
1 piece (40g) tempeh
8 8 pieces sliced pumpkin
1 tbsp sunflower oil to pan fry the pumpkin slices and tempeh

Instructions

Firstly, we will prepare the satay sauce. When the satay sauce is ready, remove it from heat, leave to cool and store it in the jar. For detail steps, watch the last chapter of the video. (Video is at the bottom of this recipe.)
Cut the tempeh into a round shape.
To marinate the tempeh, add in half a teaspoon of brown sugar, half a teaspoon of mushroom seasoning, half a teaspoon of ground ginger, half a teaspoon of ground cumin, a pinch of salt, half a teaspoon of soy sauce.
Prepare about eight pieces of pumpkin slices. To marinate them, add in half a teaspoon of brown sugar, half a teaspoon of mushroom seasoning, and a pinch of salt. Add a little water and marinate for about five minutes.
Heat up the pan. Add one tablespoon of sunflower oil, pan-fry the pumpkin. Set aside
Pan-fry the tempeh. Fire off and set aside.
To the burger bun base, spread some vegan butter.
Add satay sauce, lettuce.
Add satay sauce, pineapple slice, satay sauce again
Add the tempeh, and the pumpkin
The delicious Satay Tempeh Burger is ready to serve.