Get your chopsticks ready – these noodles are addictive.

![stir fry noodles](https://imagedelivery.net/hhZzKJCQsEDsVEGQ2sIMyg/res/abillionveg/image/upload/psb5xmgptnbaxqp8iovb/1650427030.webp/w=700)
Photo: [Chef Cynthia Louise](https://chefcynthialouise.com/)

### **Recipe for vegan cold soba noodle salad by Chef Cynthia Louise**

#### This bowl of soba noodles is a beautiful little creation that's really filling and delightful with a tangy tamarind dressing. It’s one of my favorite dishes – I haven't stopped eating it and have eaten it four times this week. It's simple to make and simple to eat! 

#### Please enjoy!

#### **See also:** [Quick and easy vegan miso noodle soup recipe](https://www.abillion.com/articles/vegan-miso-ramen-recipe)
` `  
**Ingredients**` `
` `  
250g soba noodles` `
` `  
1 bunch kale` `
` `  
1 avocado` `
` `  
4 spring onions` `
` `  
Coriander, as much as you like` `
` `  
2 tbsp sesame seeds` `
` `  
` `
` `  
**For the dressing**` `
` `  
1 garlic clove, grated ` `
` `  
1-2 tbsp tamarind paste (without seeds)` `
` `  
5cm piece ginger, grated` `
` `  
2 tbsp maple syrup` `
` `  
2 tbsp extra virgin olive oil` `
` `  
2 tbsp toasted sesame seed oil` `
` `  
1/2 tsp tamari` `
` `  
Juice of one lime ` `
` `  
1/2 tsp chili flakes (optional)` `
` `  
Water, just a little to get that dressing well combined` `
` `  
Salt and pepper, to taste


` `  
` `  
**Method**
#### Prepare the dressing. Mix it well and set aside.

#### Next, prepare the noodles. Cook the soba noodles in boiling water according to the packet instructions. This usually takes about 5 minutes. Make sure to not overcook the noodles.

#### Cool the noodles under running water while draining well. (You may catch that water and use it to water your plants.)

#### Transfer to a bowl filled with ice and cold water.

#### When completely cold, drain all the excess water really well and transfer it onto a tray with a bit of oil.

#### Blanch the kale in boiling water for 5-8 minutes then transfer to the bowl with ice and cold water.

#### Squeeze and drain any of the extra water out and roughly chop.

#### Chop the avocado into squares, set aside.

#### Slice the spring onions, set them aside.

#### Add the dressing to the noodles, toss and add the other ingredients.

#### Sprinkle with sesame seeds and serve with coriander.

` `  
` `  
` `  
[![Chef Cynthia Louise](https://imagedelivery.net/hhZzKJCQsEDsVEGQ2sIMyg/res/abillionveg/image/upload/nmsi8dqe3rzg6jom6qcl/1639388257.png/w=700)](https://chefcynthialouise.com/)



![stir fry noodles](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/psb5xmgptnbaxqp8iovb/1650427030.webp/w=700)
Photo: [Chef Cynthia Louise](https://chefcynthialouise.com/)

### **Recipe for vegan cold soba noodle salad by Chef Cynthia Louise**

#### This bowl of soba noodles is a beautiful little creation that's really filling and delightful with a tangy tamarind dressing. It’s one of my favorite dishes – I haven't stopped eating it and have eaten it four times this week. It's simple to make and simple to eat! 

#### Please enjoy!

#### **See also:** [Quick and easy vegan miso noodle soup recipe](https://www.abillion.com/articles/vegan-miso-ramen-recipe)
` `  
**Ingredients**` `
` `  
250g soba noodles` `
` `  
1 bunch kale` `
` `  
1 avocado` `
` `  
4 spring onions` `
` `  
Coriander, as much as you like` `
` `  
2 tbsp sesame seeds` `
` `  
` `
` `  
**For the dressing**` `
` `  
1 garlic clove, grated ` `
` `  
1-2 tbsp tamarind paste (without seeds)` `
` `  
5cm piece ginger, grated` `
` `  
2 tbsp maple syrup` `
` `  
2 tbsp extra virgin olive oil` `
` `  
2 tbsp toasted sesame seed oil` `
` `  
1/2 tsp tamari` `
` `  
Juice of one lime ` `
` `  
1/2 tsp chili flakes (optional)` `
` `  
Water, just a little to get that dressing well combined` `
` `  
Salt and pepper, to taste


` `  
` `  
**Method**
#### Prepare the dressing. Mix it well and set aside.

#### Next, prepare the noodles. Cook the soba noodles in boiling water according to the packet instructions. This usually takes about 5 minutes. Make sure to not overcook the noodles.

#### Cool the noodles under running water while draining well. (You may catch that water and use it to water your plants.)

#### Transfer to a bowl filled with ice and cold water.

#### When completely cold, drain all the excess water really well and transfer it onto a tray with a bit of oil.

#### Blanch the kale in boiling water for 5-8 minutes then transfer to the bowl with ice and cold water.

#### Squeeze and drain any of the extra water out and roughly chop.

#### Chop the avocado into squares, set aside.

#### Slice the spring onions, set them aside.

#### Add the dressing to the noodles, toss and add the other ingredients.

#### Sprinkle with sesame seeds and serve with coriander.

` `  
` `  
` `  
[![Chef Cynthia Louise](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/nmsi8dqe3rzg6jom6qcl/1639388257.png/w=700)](https://chefcynthialouise.com/)



A simple cold soba noodle salad recipe

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Make this Osaka staple in your very own kitchen.

![vegan takoyaki recipe](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/xgpnc2h3kkn0xijjt2ej/1644220555.jpg/w=700)
Photo: [Japan Vegan Town](https://sg.japanvegantown.com/blogs/the-vegan-recipe-by-japan-vegan-town/vegan-takoyaki-with-mushrooms)

#### **Vegan takoyaki recipe adapted from Japan Vegan Town**

#### Takoyaki, which translates to “octopus balls” in Japanese, is ubiquitous in markets all over Asia. The street food originates from Osaka, Japan and is traditionally made with an egg-rich batter ladled into small round pans and stuffed with cubes of octopus.

#### Today, plenty of varieties exist as modern day cooks have personalised the snack to their liking. So why not make a vegan version that uses no eggs nor any animal-based derivatives? Here, Japan Vegan Town has provided a recipe that’s as authentic as it gets. 

#### It calls for two Japanese ingredients that can be omitted if they’re too difficult to find where you are: yamaimo powder and konjac in block form. The former is derived from a mountain tuber which adds chewiness to the batter while the konjac – or arrowroot which is cubed in the recipe – mimics the texture of octopus.

#### To truly attain the flair of the street food staple, drizzle okonomi sauce and vegan mayonnaise instead of the dipping sauce.

#### One thing that can’t be left out though, is the specialised takoyaki pan. Consider it a small investment, especially if it’s a recipe you’ll be making over and over again.

#### **See also:** [Warm your soul with this Japanese vegan dumpling soup recipe](https://www.abillion.com/articles/vegan-japanese-dumpling-soup-recipe)
` `  
**Time needed:** 45 minutes` `  
**Servings:** Makes 16 balls` `  
**Difficulty:** Intermediate` `  
` `  
` `  
**Ingredients**` `  
` `  
**For the dumpling filling**` `  
200g rice flour` `  
3g potato starch` `  
1.5g baking powder` `  
A pinch of salt` `  
5g corn flour` `  
7g yamaimo powder` `  
3g Japanese-style soup stock (powder)` `  
100ml water` `  
150ml soy milk` `  
1 king oyster mushroom` `  
A pinch of salt` `  
2 tsp sake` `  
30g konjac block (konnyaku)` `  
2 tsp of soy sauce` `  
An appropriate amount of green onion` `  
An appropriate amount of red pickled ginger` `  
An appropriate amount of oil` `  
` `  
**Dipping sauce**` `  
5g Japanese-style soup stock (powder) ` `  
200ml water` `  
An appropriate amount of mitsuba or Japanese wild parsley` `  
` `  
` `  
**Method**` `  
` `  
Cut the king trumpet mushroom into 1.5cm squares. Fry it in a pan and add a pinch of salt and sake.` `  
` `  
Next, if you’re using konjac, first remove the lye. To do so, rinse the konjac and cut it into bite-sized pieces with a spoon. Rub the konjac pieces with salt and boil it in a saucepan for two to three minutes. Rinse and drain konjac in a fine-mesh sieve.` `  
` `  
Put konjac in a hot pan, add soy sauce and then stir-fry.` `  
` `  
Finely chop green onions and red pickled gingers.` `  
` `  
Mix rice flour, potato starch, baking powder and salt in a large bowl and mix.` `  
` `  
Put corn flour, yamaimo flour, Japanese-style soup stock, water, soy milk in another bowl and stir until dissolved. Once dissolved, transfer it into the large bowl in step 5. Then, mix until frothy.` `  
` `  
Heat the takoyaki pan and oil each hole.` `  
` `  
Spoon in the batter to overfill the cups. Place mushrooms and konjac in the centre of each cup.
` `  
` `  
As it starts to cook, sprinkle the green onions and gingers on top.` `  
` `  
After a minute, using your skewer or toothpick, grab the edge of the takoyaki ball and flip it over so the other side can start to cook. Keep continuously rotating them until they are completely round and golden brown.` ` 
` `  
` `  
For the dipping sauce, put the Japanese-style soup stock and water in a small saucepan and boil it. Then, add an appropriate amount of mitsuba or Japanese wild parsley.` ` 
` `  
` `  
` `  
[![Japan Vegan Town](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/ugklbexzsghsfhqk6rdp/1637732413.png/w=700)](https://sg.japanvegantown.com/blogs/the-vegan-recipe-by-japan-vegan-town/vegan-takoyaki-with-mushrooms)



Craving Japanese street food? Here’s a vegan takoyaki recipe

Delicious! I have hardly ever tried to incorporate quinoa into ‘asian’ styled and flavoured dishes but I am so excited to! Will try it this weekend! 🤩

@xnatt08 Being Peruvian, I always try to incorporate it in several dishes! I’ve tried it in makis too! let me know how it goes!! 🤩

𝑳𝒐𝒐𝒌𝒔 𝒂𝒎𝒂𝒛𝒊𝒏𝒈! 𝑪𝒂𝒏'𝒕 𝒘𝒂𝒊𝒕 𝒕𝒐 𝒕𝒓𝒚 𝒊𝒕!

Gonna put this on my list of quarantine foods 👌🏻

I was looking for an easy meal and I just tried it! It tasted great and actually Japanese! I just used whatever ingredients I had at home - shiitake, tomatoes, edamame and garlic. It still tasted great and Japanese! Thanks for this! 🎎

@herbimetal omg! That’s amazing! Thanks for making a new version of this recipe! It’s very versatile. 😍

@moraviajetariana yeah. It's cool to know that you're from Peru but you also could create a Japanese recipe. I'm not too good with creating recipes from particular cuisines. I usually try to cut corners and just throw everything together and boil or stir fry to save time

This is guiltless version the traditional Japanese Yakimeshi is hearty, delicious and easy to make with ingredients you probably already have lying around the house!

![Quinoa Yakimeshi](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/gxrexkdkue7xmuz8lett/1588235927.jpg/w=700)

### **Quinoa Yakimeshi**
#### Also known as Chahan, Quinoa Yakimeshi is a gluten-free, protein and fibre rich take on the traditional Japanese fried rice dish. This recipe, while different, is savory, delicious and satiating.
 
- Serves: 4 people
- Preparation time: 10 min
- Cooking time: 35 min

### **Ingredients**
- 2 cups white quinoa

- 250g white mushrooms, sliced*

- 3 stalks green onions, finely chopped

- 1 medium red pepper, diced

- Salt and pepper to taste

- 4 tbsp light soy sauce

- 1 tsp Sunflower oil (or other vegetable oils)

- Sesame oil to taste

- White and black sesame seeds (garnish)

- *You can swap out for shiitake or portobello mushrooms. 

![Yakimeshi](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/leu6wcoj3ynlj5z1zinh/1588235929.jpg/w=700)

### **Method**

1. Wash and drain the quinoa with water at least 3 times to remove its natural bitterness. In a heated pan or wok, add the quinoa for 30 seconds to allow the moisture to evaporate a little.

2. Add 3 cups of tap water to the pot. When the quinoa begins to boil, lower the fire and cook on low heat for 15-20 minutes or until there is almost no water left and the quinoa grains have sprouted. Set aside to cool.

3. Heat the oil in a pan and add in the diced onions, mushrooms, and peppers. Add in 2 tbsp light soy sauce, salt, and pepper to taste and stir fry over medium heat.

4. When the veggies start browning, add in dry quinoa 1/2 cup at a time, stirring and folding in the vegetables. Add 2 tbsp more soy sauce and salt to taste. Stir and cook evenly for 1-2 minutes.

5. Serve with sesame seeds, a drizzle of soy sauce, and sesame oil. Itadakimasu!








Easy Vegan Quinoa Yakimeshi Recipe

What is savoury yeast ? We use nutritional yeast all the time . .can I add lemon 🍋

Miss the taste of cheese sauce? Try this.

![vegan nacho cheese sauce](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/z7eufj2umjkt2lioavp9/1649150662.webp/w=700)
Photo: [Chef Cynthia Louise](https://chefcynthialouise.com/)

#### **Vegan nacho cheese sauce recipe by Chef Cynthia Louise**

#### The only way for you to know how epic this rich, thick and cheesy sauce is is to make it. I use it as a dip, drizzled over nachos, in my mac and cheese, in a veggie bake, as a pizza cheese, the list goes on and on. Sometimes, I just park myself on the couch with a bowl of corn chips and a jar of this glorious sauce. It's my version of a tasty heaven. 

#### **See also:** [Quick and easy nacho platter recipe](https://www.abillion.com/articles/quick-and-easy-nacho-platter-recipe)

` `  
**Ingredients**` `  
` `   
200g carrots, unpeeled and cut into large chunks` `
` `  
300g potato, peeled and cut into large chunks` `
` `  
160g raw cashews` `
` `  
2 garlic cloves, smashed` `
` `  
1/2 onion, roughly chopped` `
` `  
1 tsp turmeric powder` `
` `  
1l water` `
` `  
1 1/2 tsp dijon mustard` `
` `  
1/4 cup savoury yeast, or to taste` `
` `  
1 tsp salt` `
` `  
A pinch of black pepper` `
` `  
` `  
**Method**` `  
` `  
Add the first seven ingredients to a medium-size pot and bring to the boil.` `  
` `  
Turn down the heat to a medium simmer and cook for 40 minutes or until the ingredients are completely soft. ` ` 
` `  
Turn off the heat and allow to rest for 10 minutes in the pot.` `  
` `  
Drain the veggies and reserve the cooking water.` `  
` `  
Put the veggies into a blender, add the mustard and savoury yeast, and blend on high speed until smooth and creamy. If you'd like the sauce to be thinner, add more cooking water.` `  
` `  
Taste and adjust the seasonings if needed.
` ` 
` `  
` `  
[![Chef Cynthia Louise](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/nmsi8dqe3rzg6jom6qcl/1639388257.png/w=700)](https://chefcynthialouise.com/)


A simple cold soba noodle salad recipe

Recipe for vegan cold soba noodle salad by Chef Cynthia Louise

This bowl of soba noodles is a beautiful little creation that's really filling and delightful with a tangy tamarind dressing. It’s one of my favorite dishes – I haven't stopped eating it and have eaten it four times this week. It's simple to make and simple to eat!

Please enjoy!

See also: Quick and easy vegan miso noodle soup recipe

Prepare the dressing. Mix it well and set aside.

Next, prepare the noodles. Cook the soba noodles in boiling water according to the packet instructions. This usually takes about 5 minutes. Make sure to not overcook the noodles.

Cool the noodles under running water while draining well. (You may catch that water and use it to water your plants.)

Transfer to a bowl filled with ice and cold water.

When completely cold, drain all the excess water really well and transfer it onto a tray with a bit of oil.

Blanch the kale in boiling water for 5-8 minutes then transfer to the bowl with ice and cold water.

Squeeze and drain any of the extra water out and roughly chop.

Chop the avocado into squares, set aside.

Slice the spring onions, set them aside.

Add the dressing to the noodles, toss and add the other ingredients.

Sprinkle with sesame seeds and serve with coriander.

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