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Vegan Asian-American Recipes

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We’re often torn between posting “classics” VS posting some extravagant shit that has more in common with fine dining restaurants than vegan food blog fare. Our creative turn happened over time because we got tired of eating the same shit over and over again. You might be thinking “but you live in LA—the most diverse vegan city in the world—how could you possibly get bored?!” And I’ll tell you: everyone’s copying each other. I love an all-American burger as much as the next white boy raised in the suburbs, but I don’t need another vegafied Big Mac or pile of In-N-Out style fries. 😤 Okay, the purpose of the rant is this: the vegan cookie game is weak. A cookie that’s lightly crisp, perfectly chewy, soft in the middle, and buttery with layers of sugary depth throughout cannot be achieved using bananas, applesauce, or agave. If you’re making something vegan, it’s going to take everything in your culinary arsenal to pull it off. That’s why we’ve curated a vegan dough that results in perfect cookies every time. What you add to the dough’s completely up to you, but I think it’s time we make up for the dry, crumbly, and bland disks vegans have been passing off as “chocolate chip cookies” for years. 🍪🍪🍪 LINK TO VEGAN COOKIE PERFECTION IN BIO! 🔥

NEW! Perfect Vegan Chocolate Chip Cookies 🍪 Lightly caramelized bottoms, soft & chewy interiors, brown sugary depth, and melty chocolate chips throughout make these the vegan chocolate chip cookies of your dreams 🤤 You know we can’t make a post claiming perfection without some science to back it up, so here’s a lil tid-bit of what you’ll find in the post!: “Combining brown sugar and white sugar creates an optimal texture, as brown sugar ups the moistness while white sugar encourages crispiness. Since we’re not going for brittle hockey pucks, we’re using two parts brown sugar and one part white sugar. The molasses from brown sugar also adds depth of flavor, which will accentuate the chocolate... Baking soda makes flatter, crispier cookies, instead of the round, cakey cookies that baking powder produces.” 💥 Recipe for cookie dough dreams and more nerdy baking talk in bio!

Craving some OG cinnamon rolls right about now 🤤 Airy pumpkin brioche dough, comforting cinnamon brown sugar interior, and simple pineapple-laced glaze 🍍 (I know it sounds weird but like... just trust. It works.) 🕺 Link to these PERFECT vegan cinnamon rolls in bio!

Swipe to see the transformation of a bunch of Asian market finds into a drool-worthy appetizer 🥰 Vegan shrimp, coated in lime-infused, beer-based tempura and crispy panko breadcrumbs by @edwardandsons, is deep fried until golden, brown, and delicious. Finished with sweet, ginger garlic soy sauce, toasted cashews, and fresh scallions 🍤🍤🍤 Link to recipe in bio!

NEW! ✨ Crispy Beer-Battered Panko Shrimp with Sweet Aromatic Soy Sauce & Sesame Toasted Cashews (vegan) 🔥 What started out as a journey to make @buzzfeedtasty’s “Double Crunch Shrimp” vegan-friendly, quickly turned into a “how No Eggs or Ham can we make this?” Alas, some lime-infused beer tempura, toasted cashews, black vinegar, and chili oil later, we have a recipe that barely resembles Tasty’s OG Double Crunch Shrimp 😅 Good problems, right?! 🤷‍♂️ Link to sweet, savory, and crunchy goodness in bio! || Beautiful, pita-colored salad plate by @carthage.co 🍽

Don’t sleep on your fries y’all! These ones are like a calm mix or coconut shrimp, mozzarella sticks, and chicken fries. AKA BOMB AS FUCK 💥 Tender tofu is crusted in seasoned panko bread crumbs & shredded coconut, deep fried until golden brown, and served with a simple sweet, spicy, and tangy sauce ✨ Link to this crunchy, savory, indulgent snack in bio 🧡

Taco’ bout some weird flavors 🤔 It may be strange, but somethin about Thai basil pesto mushrooms on a grilled cheese tortilla HITS 💥 This dish combines a myriad of sensory stimulants to create a layered experience that’s filled with soft, chewy, and crunchy textures along with salty, funky, herbal, and earthy flavors. There’s many notable highlights, but none of them outshine the other elements, and the flavors are ambitious, but not so much so that they become unfamiliar ✨ LINK IN BIO!

NEW! ✨ Thai Pesto Mushroom Tacos with Cheesy Grilled Tortillas, Toasted Sesame Seeds, and Flash Fried Veggies (vegan) 🌮 Parmesan cheese is grilled onto soft flour tortillas and topped with lightly fried onions, crispy cabbage, toasted sesame seeds, and seared cremini mushrooms that've been tossed with Thai basil pesto 🌱 LINK TO THESE THAI-INSPIRED MEXICAN FUSION TACOS IN BIO! 🔥

When you’re literally ALWAYS in the mood for boba, but it’s Saturday night so you’re feeling a ‘lil boozy, peep this Coffee Liqueur Milk Tea with Brown Sugar Boba 🌘 Since we only ever sent this out to our email followers, we’ll give ya the recipe down below! (Please excuse Instagram’s shitty formatting 🙄) Milk Tea: - 6 ¼ oz boiling water - 18 oz unsweetened soy milk (vanilla is nice) - 4 black tea bags Boba: - 3/4 c tapioca pearls - 1 oz brown sugar - 1 oz water Cocktail: - Prepared boba - 12 oz ice - 9 oz coffee liqueur - Milk tea 1. Boba: Bring ten cups of water to boil in a large pot over high heat. Once boiling, add in tapioca pearls and cook at a rolling boil for 15 minutes, stirring occasionally. Turn the heat off, clamp on a lid, and let sit for another 15 minutes. 2. While boba cooks, bring brown sugar and water to a boil in a small pot over high heat. Once sugar’s dissolved, turn off the heat. 3. Drain boba through a colander and rinse with cold water. Transfer to brown sugar syrup and stir to combine. 4. Milk Tea: Steep tea in boiling water for 3 ½ minutes. Remove tea bags and mix tea with soy milk. 5. Assembling: Divide boba among three glasses then place 4 oz of ice in each glass. Top with 8 oz of milk tea, 3 oz of coffee liqueur, stir, and enjoy with a boba straw (very important)!

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