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

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/)


Here’s a recipe for the vegan nacho cheese sauce of your dreams

I would sure try . I make polenta all the time and crisp them on griddle .

@manjugarg were you able to try it? sorry for the late reaction lol Yum on that crisp polenta!

Lemon and maple syrup is a match made in heaven.

![lemon polenta cake](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/exviwoptt8a1imz5lvkn/1643251016.jpg/w=700)
Photo: [Chef Cynthia Louise](https://chefcynthialouise.com/)

#### **Vegan lemon polenta cake recipe by Chef Cynthia Louise**

#### When these little puppies came out of the oven I knew at that very moment each cake needed some extra love. I quickly mixed lemon juice and maple syrup to get a wonderful balance of sweet with sour and poured it over the hot cakes.

#### Oh Em Gee. My taste buds lit up and my heart exploded. We ate them warm right then and there with a big dollop of coconut yoghurt. This is what contentment tastes like. 

#### Store them in the fridge and if you notice they get a little dry just heat them gently before serving again.

#### Note: Chef Cynthia Louise uses Bob's Red Mill Gluten Free All-Purpose Baking Flour and Kara coconut cream.

#### **See also:** [Simple Blueberry and Lemon Cheesecake](https://www.abillion.com/articles/vegan-blueberry-and-lemon-cheesecake)

` `  
**Ingredients**` `  
` `   
**For the cake:**` `  
` `  
20g chia seeds, ground` `  
` `  
100g fine polenta` `  
` `  
80g all-purpose baking flour` `  
` `  
5g baking powder` `  
` `  
30g shredded coconut` `  
` `  
30g almond meal` `  
` `  
A pinch of salt` `  
` `  
100g coconut butter, melted` `  
` `  
50ml coconut oil` `  
` `  
200ml maple syrup` `  
` `  
100ml lemon juice` `  
` `  
100ml coconut cream` `  
` `  
5 lemon slices` `  
` `  
**For the syrup:**` `  
` `  
60ml lemon juice` `  
` `  
30ml maple syrup` `  

` `  
**Method**` `  
` `  
Preheat your oven at 160C / 320F.` `  
` `  
Grease five ramekins with coconut oil and line the bottom of each with baking paper.` `  
` `  
Arrange the ramekins on a baking tray and set aside.` `  
` `  
Combine all the dry ingredients.` `  
` `  
In a separate bowl, whisk together all the wet ingredients.` `  
` `  
Gradually add the wet mixture to the dry and mix until well combined.` `  
` `  
Place a slice of lemon into each ramekin and fill with the batter 1cm before the top.` `  
` `  
Bake in the preheated oven for about 35 minutes.` `  
` `  
Whisk together the lemon juice and maple syrup and as soon as the cakes are out of the oven, pour the syrup over each cake and leave them to cool completely.` `  
` `  
Run a knife around the cakes, tip them over onto a plate and serve. 
` ` 
` `  
` `  
[![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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