These no-fuss Asian vegetarian recipes make vegetables the star of the show, with vegetarian and vegan options that will convert even the most committed carnivore! Just be sure to replace fish sauce with soy sauce, and use vegetarian oyster sauce wherever necessary.
This easy take on the Japanese okonomiyaki (savoury pancake) is packed with crunchy vegetables and udon noodles.
Look for vegan oyster sauce, made from shiitake mushrooms, to make this colourful Indonesian stir-fry ideal for vegetarians.
The potatoes and pumpkins in the fragrant Thai vegetable massaman curry soaks up all of the massaman flavours. Simply replace the fish sauce with soy for a vegetarian version.
Toss a zesty lemon-orange dressing through organic Tangy cold cha soba noodles and fresh vegetables for a virtuous springtime salad.
Thai yellow curry paste is the secret ingredient to these spicy vegetable and paneer skewers (just replace the fish sauce with soy).
Chargrilled eggplant, crunchy sugar snaps and fresh shiitake mushrooms add body and balance to this healthy somen noodle Japanese salad.
Stir-fry golden-fried tofu with green beans and sticky soy sauce for an Indonesian dish that’s packed with vitamins and fibre.
Serve this vibrant vegetable curry with steamed jasmine rice for a satisfying dinner that’s ready in 30 minutes.
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