Plant Based Recipes

Content creator Anh Tran discusses her transition to a plant based diet and shares two delicious Vientnamese recipes, perfect for the cooler months!

@veggieanh Plant Based Content Creator

My name is Anh Tran. I am a Master’s student and recipe developer and content creator on my food blog veggieanh.com.

I was initially interested in a plant-based diet in 2019, after watching the documentary ‘What the Health’ and learning about the environmental impact of the animal agriculture industry. Back then, I tried to go vegetarian but it didn’t stick: I didn’t have many resources and information about plant-based cooking, and animal products were such a big part of my culture to give up. I started to take it easy and incorporated one veggie meal per week, and have been gradually increasing the number of meals over time. In 2020, during the pandemic, I started to follow many vegan YouTubers and Instagrammers and read books about plant-based cooking. The more I learn about it, the more my mind shifts and the more passionate I become about the plant-based lifestyle.

In the beginning of 2021, I took part in Veganuary and have been adopting a plant-based lifestyle since then. This time it sticks, as my motivation was not only for the environment, but also for the well-being of the animals and my health. A few months later, I started my food blog and Instagram account @veggieanh to help people change their perception about vegan food. I produced easy-to-make, accessible yet nourishing recipes and instruction videos inspired by my Vietnamese culture and places I travel to.

Like many, I used to think vegan food is only restricted to quinoa, berry smoothies and cold salad. With my platform, I want to change that negative perception and show that plant based cooking is not only diverse and accessible, but can also be delicious and nourishing! Being plant-based also doesn’t mean giving up your favorite food. Some of my favorite dishes like noodle soup, spring rolls can be easily “veganized”, you just need to replace meat with plant-based alternatives like tofu and tempeh. Luckily, there are more and more plant-based products and resources out there, making this lifestyle choice easier than ever.

My food philosophy is ‘Progress over perfection’. Eating plant-based is not about 100% perfect, it’s about doing your best. Start with 1 or 2 veggie meals per week, then gradually increase the amount, and one day it will become very doable to be mostly plant-based.

RICE PAPER WRAPPED ENOKI

SERVES 4

COOKING TIME: 10-15 MIN

Rice Paper wrapped Enoki Mushroom

This fast and easy to make recipe will make a fancy and unique appetizer that for sure lights up your dinner party.

INGREDIENTS

100 gram enoki mushroom

5 rice paper sheets

2 tbsp oil

1 tbsp tahini / vegan sriracha mayo

Sesame seeds

Method

Wash the enoki mushroom and cut off the end. Separate into bunches.

Wet the rice paper in cold water for a few seconds. Cut the rice paper into half.

Wrap the mushroom bunches in the rice paper sheets. You’ll get approx 10.

Add oil to a pan on medium high heat. When the pan is hot, add in the mushroom wraps.Let the mushroom wraps sit on the pan for 5 minutes, flip when one side is golden brown.Once both sides are golden, remove from the pan and put the wraps on a plate.Drizzle some sesame seeds on top or use tahini or vegan sriracha mayo as dipping sauces. And Enjoy!

NOTE Best served when it’s hot and still crunchy. You can fry the wraps in the air fryer instead of on a pan, and use less oil.

VEGAN PHO WITH MUSHROOM AND TOFU

SERVES 4

COOKING TIME: 1 HOUR

Vegan Pho with Mushroom and Tofu

Pho is a Vietnamese national dish – a comforting noodle soup with a flavorful broth and fresh herbs. It is the perfect dish to warm you up on winter days, to impress friends and family, or to cure the hangover after the holiday parties. My plant-based take on Pho is easier and quicker than the traditional method, yet just as flavorful. - Anh Tran

INGREDIENTS

1 yellow onion

1 thumb-sized ginger

1 cinnamon stick

5 star anise

½ tbsp coriander seedsBroth

1.2 liter water

3 carrots

250g white mushrooms

4 celery sticks

2 tsp salt or mushroom seasoning

1 tbsp sugar1 kombu (type of seaweed)

1 tbsp soy sauce

Toppings:

200g king oyster mushroom

400g firm or medium firm tofu

Rice noodles Green onions

Herbs: cilantro or Thai basil Lime wedges

Optional sauces:

Hoisin sauce

Sriracha

Method

MAKE THE PHO AROMA

Chop the yellow onion in half, and chop the ginger into thin slices (no need to peel) Roast the onion, ginger slices, cinnamon stick, star anise and coriander on a pan or open flame. Flip the onion and ginger when they are charred on the other side. This takes about 3-5 minutes. When the spices are fragrant, remove from heat. When they are cool enough to handle, use a knife to remove the charred outer layer of the onion and ginger. Wrap the spices in a cheese cloth or spice bag.

MAKE THE PHO BROTH

Wash and chop the celery, carrot and white mushrooms into big chunks.

In a pot, add the water and the chopped vegetables along with the kombu and spice bag. Bring to a boil.

Add the mushroom seasoning/salt, sugar, soy sauce.Put the lid on the pot and simmer for at least 30 minutes.

MAKE THE PHO TOPPINGS

Pat dry the tofu block and cut into thin slices.

Wash the king oyster mushroom and slice in half. Optional step: Score the mushroom to create a nice pattern.

On a pan on medium-high heat, add the oil. When the oil is hot, add the king oyster mushroom and tofu pieces.

Let them sit to crisp up, about 5 minutes. Flip when the other side of the mushroom and tofu is golden brown.

After both sides are golden, remove from heat.Wash and chop the green onions. Wash the coriander, Thai basil and remove the stems.

ASSEMBLE THE PHO BOWL

Cook the rice noodles according to package instructions. Drain and rinse under cold water to stop the cooking process and avoid sticking.