10 Asian Takeaway Favourites Turned Vegan

Dumplings are savoury, bite-sized munchies wrapped in dough. They can be steamed, boiled or pan-fried to perfection, and served with any sauce of your choice.

These Vegan Spinach Dumplings are simple to make and come in many sizes and filings. Vegetables are always a key ingredient, so it’s pretty easy to swap the usually minced meat with shiitake mushrooms, baby spinach and chestnuts. Seasoned with sesame oil, garlic cloves, ginger; salt and pepper to taste. Make a few for a quick breakfast, or more for a full meal.

Commonly made with fish or meat-based soup, our Vegan Laksa version features bok choy, tofu puffs, seitan pieces, bean sprouts, fresh coriander and red chillies.

Laksa is one of the most popular dishes enjoyed all over Southeast Asia. A warm and spicy coconut milk broth with thick wheat noodles or rice vermicelli that gives an abundance of flavours in every sip. Although widely believed to be created by the Peranakan communities of Chinese migrants, every country has its own Laksa, with many theories of its origins. In Malaysia alone, there are at least five variants of Laksa across the states, and that’s not counting the Singaporean and Indonesian varieties.

Another piquant Asian favourite, the green curry is one of Thailand’s most distinctive dishes, owing to its signature colour to the green chillies ingredient, with basil, coriander and lime leaf for that extra zesty flavour. Warm, rich and creamy, the green curry comes in both meat and vegan versions. Just the aroma is enough to make you salivate. Want a taste? Here’s our vegan recipe.

The sushi burger is like a regular burger, but instead of buns, you get the fillings squeezed between rice discs. A fusion of east and west, this dish has taken the world by storm, with a Melbourne restaurant dedicated to creating new variations. As with all burgers, though, the main deal is of course in the filling. So, our Vegan Tofu Sushi Burger has a yummy tofu patty with avocado, spring onions and cucumber. Surprise yourself with this recipe!

The classic Asian fried rice is undoubtedly one of the simplest dishes to make and is sure to fill your appetite. Replace meat slices with veggies and you’re good to go. Our Cauliflower Fried Rice recipe features the tasty cauliflower for the main ingredient. A zero-fat vegetable-packed vitamin C with a mild, nutty and slightly sweet flavour.

A good Vietnamese pho always warms the heart and belly. A clear but flavourful soup with rice noodles and herbs, good for any meal of the day. Traditionally made with beef or chicken slices, our Vegetarian Pho recipe uses broccoli, baby bok choy, bean sprouts and button mushrooms for toppings. Grab the recipe now!

From the Sichuan province of China, the mapo tofu is a popular dish with a fiery “hotness”, unlike other spicy cuisines. The secret lies in the unique sansho pepper. And given its name, tofu takes the main stage here with a special sake-based sauce for flavour. This is tofu like you’ve never tasted before. Great for lunch and dinner. Get our full recipe here.

For a sweet and delicious meal, try our Vegetarian Japchae. A wondrous Korean dish of stir-fried sweet potato noodles topped with carrots, spring onions, spinach and shiitake mushrooms. Once a royal dish, the Japchae is a traditional celebration dish for special occasions in Korea, usually made for banquet and party crowds. It can be served fresh and warm from the kitchen or kept refrigerated for the next day. And it's super easy to make!

Shaped like sushi but tastes quite different, the Korean Kimbap has more ingredients and is traditionally seasoned with sesame oil instead of rice vinegar. History tells two tales of the Kimbap: either it was indeed a sushi variant or an evolution from the Korean tradition of rolling bap (cooked rice) and banchan (side dishes) in nori seaweed.

Regardless of origins, the Korean Mushroom Kimpab is perfect for light meals and packs a punch in taste.

Instead of char siu and shrimps, our Stir-Fried Vegetarian Singaporean Noodles version has an assortment of vegetables that gives an equally fragrant combo of flavours made to satisfy.

Originally a Cantonese dish from Hong Kong, the Singaporean noodles is a fusion dish that combines curry powder with golden-tinted rice vermicelli. A theory says that a Hong Kong chef started it, wanting to showcase the multicultural feature of Cantonese cuisine by adding curry flavour (brought from India by British colonials) to the traditional stir-fried style.

An amazing dish for lunch or dinner.