It’s that time of year again when people are beginning to take on the challenge of Veganuary. For those not used to a plant-based diet, deciding what to cook for dinner can require a lot more effort. But vegan cooking doesn’t have to be boring and allows you to introduce more variety into your diet.  

If you’re looking for unique yet authentic vegan dishes, Kelly Choi, founder of Kelly Loves has created a series of plant-based Asian fusion recipes, perfect to kickstart Veganuary.

Kelly Loves is an Asian snack and drink company that makes a tasty selection of snacks, drinks, and meal kits to enjoy in your home. After the success of Sushi Daily, Kelly wanted to be a pioneer of Korean cuisine – the closest to her heart – and Kelly Loves was born, pursuing Kelly’s mission to bring the best of Asian food to the world!


Visit kellyloves.com for more information.

Home-made vegan sushi rolls

Servings 2

Prep time 10 minutes

Cook time 0 minutes

Ingredients

  • 100g of cooked sushi rice
  • 1 nori sheet
  • 30g cucumber
  • 30g avocado
  • 25g pickled carrot (or your favourite filling)
  • 2g sesame seeds
  • Optional equipment needed
  • 1 x bamboo rolling mat

Directions

  1. Cut the seaweed (nori sheets) in two equal halves and place one half on the bamboo mat. Take 100g of cooked sushi rice and gently spread it across the nori sheet, leaving 1cm margin at the top of the nori and exceeding 1cm at the bottom. Sprinkle sesame seeds over the rice (optional).
  2. Flip over the nori sheet with the 1cm margin of bare nori facing you.
  3. Place the main ingredient in the middle of the nori, and then a second and a third (optional).
  4. Roll the sushi roll using the rolling mat ensuring the filling is tucked in.
  5. Release it, and trim either ends of the roll. Cut into 8 pieces with a sharp knife. Serve with wasabi and ginger on the side. Serve soy sauce separately in a small bowl.


Gochujang and Garlic Udon

Servings              2

Prep time            5 minutes

Cook time           10 minutes

Ingredients

  • 400g of Udon (2 sachets)
  • 4 tbsp gochujang
  • 2 spring scallions
  • 2 tbsp minced garlic
  • 2 tbsp sesame seeds
  • ½ tbsp sugar
  • 4 tbsp heated neutral oil (such as grapeseed or vegetable oil)
  • 2 tbsp soy sauce
  • 1+1/2 tsp rice vinegar
  • 2 tsp sesame oil

Directions

  1. Chop the spring scallions into small pieces 
  2. Mix the gochujang, garlic and sesame seeds in a bowl, followed by the neutral oil, sugar, soy sauce, vinegar and sesame oil until you have a thick sauce
  3. Boil the noodles in a pan until they have softened 
  4. Set the noodles to one side once cooked
  5. Add the noodles and mix, making sure they’re fully coated in the sauce
  6. Finish the dish with a sprinkle of sesame seeds and your choice of either diced spring onions or chilli – depending on your preference

Rappoki

Servings 2

Prep time 10 minutes

Cook time 15 minutes

Ingredients

  • 200g tteok
  • 200g instant ramen noodles
  • 1 tbsp gochujang
  • 1 white onion, thickly chopped
  • 1 carrot, thickly chopped
  • 1 bunch spring onions, chopped
  • 1 tbsp sesame oil
  • 1 tbsp sesame seeds
  • 400ml water
  • 1 tbsp sugar
  • 1 tbsp soy sauce
  • 1 tbsp gochugaru chilli powder
  • 1 tbsp minced garlic

Directions

  1. Add sesame oil to a frying pan, followed by the white onion, carrot, garlic and tteok
  2. Next add the water, gochugaru chilli powder, gochujang, soy sauce, sugar and sesame seeds, mixing well
  3. Allow to simmer for 10 minutes, stirring frequently
  4. Break the ramen noodles up in the pan and mix again
  5. Cover the pan with a lid, allowing it to simmer for two or three minutes
  6. Uncover the pan and add the spring onions
  7. Mix once more and enjoy!

Vegan Kimchi Stew

Servings 2

Prep time 15 minutes

Cook time 15 minutes

Ingredients

  • 400g kimchi
  • 1 white onion, roughly chopped
  • 1 tbsp crushed garlic
  • 2 tbsp gochugaru chilli flakes
  • 1 tbsp soy sauce
  • 1 pint water
  • ½ tbsp salt
  • 200g softened glass noodles
  • 250g medium tofu
  • 100g white mushrooms
  • 1 spring onion, sliced

Directions

  1. Start by stir-frying the kimchi with the garlic and onions, until fragrant
  2. Add the chilli flakes, garlic and soy sauce, stirring continuously
  3. Add the water and salt and bring to the boil
  4. Next, add the glass noodles, tofu and mushrooms
  5. Simmer for 10 minutes
  6. Add the spring onion and cook for another couple of minutes
  7. Serve with extra spring onions placed on the top of the dish or with rice

One-pan Vegan Bibimbap

Servings 2

Prep time 5 minutes

Cook time 10 minutes

Ingredients

  • 200g short grain rice
  • 170g of firm tofu, cut into small cubes
  • ½ tsp salt
  • 1 carrot, julienned or sliced thinly
  • 30g shiitake mushrooms, soaked and softened
  • 1 courgette, sliced thinly
  • 200g beansprouts
  • Large handful of baby spinach
  • 2 tbsp gochujang
  • 1 tbsp toasted sesame oil
  • 1 tbsp oil

Directions

  1. Cook the rice according to pack instructions, setting aside once ready – you can also you a some leftover rice!
  2. While the rice is cooking, chop the vegetables and tofu
  3. Add the oil to a pan and fry the tofu on a medium-high heat, seasoning with a pinch of salt
  4. Fry the tofu until golden (around 2 minutes) and then set aside
  5. Saute the carrots for 2 mins until they’re softening
  6. Add the mushrooms, courgette, beansprouts and a pinch of salt to the pan, cooking them through
  7. Combine the cooked vegetables with the rice, tofu, gochujang, toasted sesame oil and baby spinach, stirring everything until the spinach has wilted and the dish is mixed well
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