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The Viet Vegan

Vegan. Feminist. Nerd.

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Sticky rice in a bowl with peanuts, sesame seeds and fresh coconut meat

Mung Bean Sticky Rice – Xôi đậu xanh – No Soak + Rice Cooker Method Sticky Rice

buffalo ranch tofu on a bed of massaged kale

Vegan Buffalo Air Fried Tofu

vegan key lime pie with whipped cream on top

Vegan Key Lime Pie

mini tofu hamburger steak bulgogi on bibimbap

Mini Bulgogi Vegan Tofu Hamburger Steak

Soup Season eBook cover - Lisa on a bench beside a photo of hamburger soup

Soup Season eBook!

10 vegan recipes for classic, comforting soups! Classics like split pea soup, chili, and cream of potato, as well as some of my family favourites like jalapeno popper soup and tomato bisque! All plant-based, nut-free recipes.

Buy Soup Season
lemongrass tofu vermicelli noodle bowl with cucumber, lettuce, and pickled carrots and daikon for topping

Lemongrass Tofu Vermicelli Bowl (Bún Đậu Hũ Sả)

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Vietnamese stir fried chow mein (mi xao chay) in a bowl with chopsticks on a dark surface

Vietnamese Stir Fried Chow Mein (Mì Xaò Chay)

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Vegan Alfredo Pasta

Vegan Alfredo Pasta

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Rice with vegetable side dishes arranged on top in a ceramic bowl with bibimbap sauce in the middle

Vegan Dolsot Bibimbap

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purple rice in a small rice bowl, off center on a dark background

How to Make Purple Rice (Forbidden Rice)

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Vietnamese bento with two layers, one with rice, egg meatloaf, pickled carrots and daikon, the other with spring rolls and vegetables and sauce

Vietnamese Bento with Cơm Tấm

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Vegan Tom Yum Noodle Soup

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tom yum fried vermicelli noodles

Vegan Tom Yum Fried Vermicelli Noodles

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Welcome!

Lisa

Xin chào! Welcome to my food blog. Thanks for visiting, reading, and enabling my obsession with food and photography.

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Essential Recipes

nuoc cham with vegan fish sauce bottle, surrounded by lime, garlic, and chili pepper

Nước Chấm Chay – Vegan Vietnamese Fish Sauce

Do Chua — Vietnamese Quick Pickled Carrots and Daikon

Đồ chua – Pickled Carrots & Daikon

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Mar 4

Open
Hummus will always have a special place in my heart. I was first introduced to Lebanese hummus when I was in university. Ottawa has a HUGE Lebanese community and most of the shawarma shops I used to frequent as a student were all run by Lebanese families.

Maybe these are fighting words, but in my experience, the creamiest hummus can always be found at Lebanese shops!

After spending way too much money and feeling guilty about all the styrofoam and plastic on takeout hummus I figured I really need to just make my own. 

Dried beans, garlic, lemon juice, tahina, olive oil and salt are all you need, and now I have unlimited hummus for a fraction of the cost and less waste.

I make this weekly batch of hummus and enjoy it with double baked pita crackers or warm naan with a very generous spoonful of chili crisp. Recipe is on my blog if you want it!

#thevietveganrecipes #thevietvegan #lowwasteliving #whatveganseat #hummus 

RECIPE: https://thevietvegan.com/the-creamiest-hummus/
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Feb 9

Open
It’s easy, it’s cheap, and it’s a tasty hot sando 🥳 we’ve been enjoying lots of chickpea tuna melts lately for a quick lunch that’s also nice and toasty for these chilly days.

Find the recipe on my blog! I’ll link in stories and in my bio :) 

https://thevietvegan.com/vegan-chickpea-tuna-melt/

#thevietveganrecipes #thevietvegan #whatveganseat #veganlunch #lunchideas
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Jan 12

Open
VEGAN BISCOFF TIRAMISU! 15 min of work for super easy, simple and lazy tiramisu vibes. Full recipe and instructions are on the blog, link in stories and in the bio!

Sorry in advance if the photo quality of my content goes down over the next few weeks, I had three hours to make breakfast, eat, soothe a baby, tackle some emails, then shoot and write up this recipe. So something had to give haha. One day I’ll photograph this recipe properly, but that day is not today.

RECIPE: https://thevietvegan.com/vegan-biscoff-tiramisu/

#thevietveganrecipes #thevietvegan #veganfoodshare #veganuary #vegantiramisu
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Dec 6

Open
Last week I woke up at 6 AM and couldn’t get my mom’s childhood chicken wing sauce out of my head. She called it “thịt gà kho”, but I don’t see any other comparable versions online. A lot of them have similar sauces but it wasn’t the same dark, sweet and sticky sauce. Luckily she shared her ratios with me, so we’ve got the sauce!

Then I started researching a bunch of different methods for making shreddy chicken seitan, and I combined a bunch of versions to try today. The flavour was almost right, but the texture can definitely be improved. BUT it was just a quick, stovetop cooked recipe, which I found extremely awesome and easy. So I think I just need to play around with some more ratios and add-ins.

Still have to test the recipe again, but putting the dinner together on the plate looked so pretty I decided I wanted to take a picture 🤩

How are vegetables just so dang beautiful!? Need to buy more mushrooms and lettuce tomorrow to test this again. Hope you all had a refreshing and relaxing weekend and are ready to take on this week🤗

If you want a similar dish to this (with a diff protein), I have a thịt nướng recipe on the blog you can try to eat bánh hỏi: https://thevietvegan.com/vietnamese-vermicelli-bundles-with-marinated-soy-curls-vegan-banh-hoi-thit-nuong-chay/

#thevietvegan #thevietveganrecipes #whatveganseat #vietvegan
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Nov 20

Open
IT’S SOUP SEASON BABY! My love letter to good soup, and hopefully the first instalment of many🥳

The very long overdue Soup Season eBook is here, and I’ve partnered with a bunch of other creators for a giant Plant Based Bundle so you can get my eBook and 100+ others for $50!

Mine is $5 on its own though, so if you’re not interested in the bundle, that’s a-ok. Links to purchase the Plant Based Bundle (available until Nov 28) and my eBook are on my blog: https://thevietvegan.com/ebooks/

And if you aren’t interested in buying any ebooks, I always have a plethora of free soup recipes on my blog 😇 as always, thanks for all your support and may you have a delicious soup season!

#thevietvegan #goodsoup #soupseason #whatveganseat #plantbasedbundle #thevietveganrecipes
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Nov 18

Open
I grew up eating an absurd amount of lasagna alfredo as a kid (hello Michelina’s!), so creamy, cheesy pasta is peak comfort food for me.

Made this for dinner yesterday after editing clips of past Lisa make this for birthday eats in my very long overdue vlog that I just posted :)

Find the recipe on my blog: https://bit.ly/326eSqh

And new video is on the YouTube channel! It’s a chill cooking/birthday adventure vlog where I made bulgogi bento with japchae, kongnamul muchim, and then had many a carb for dinner 🥰

#thevietveganrecipes #thevietvegan #whatveganseat #alfredopasta #veganfoodshare
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Oct 19

Open
Chả giò chay is the bees knees and it’s super easy to veganize. My grandma and my mom are famous in their respective communities for their spring rolls and I hope I can live up to their spring roll legacy.

Vegan egg roll wrappers can be hard to find but you can make them with rice paper for that ultimate crunch!

Full recipe is on the blog, and yes it makes a giant batch but if you freeze them before frying, you can have spring rolls at a moment’s notice 🙌 

RECIPE: https://bit.ly/2zSnAuu

#thevietvegan #thevietveganrecipes #whatveganseat #vietvegan #chagio
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Oct 12

Open
Vegan tom yum noodle soup is perfect for these cooler days 🥰 tangy, sour, spicy and comforting tom yum soup has been one of my go to meals!

Newest video where I make tom yum 3 different ways is now on the channel, and as always, recipes are on the blog :)

RECIPE: https://bit.ly/3lB8grg

#thevietvegan #thevietveganrecipes #vegannoodles #tomyum #bestofvegan
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Oct 5

Open
Tom yum fried vermicelli noodles 🥰 recipe is live on the blog now to get you some good good tangy, spicy noods!

I’m on the last spoonful of my tom yum paste so going to try to crank out one last tom yum soup to share the recipe with you on the YouTubes! My tom yum phase is on its last legs, and I think my next phase is cheesy related 🥳

Recipe: https://bit.ly/3FidCj2 (link in bio and stories for ya)

#thevietvegan #thevietveganrecipes #whatveganseat #tomyum #sendnoods
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Oct 2

Open
Fried rice is still hands down the best way to use up fridge veggies! I love crumbling up tofu for my fried rice because it kind of mimics egg in terms of texture while delivering that good good protein.

I have another version of tom yum fried rice on the blog (https://thevietvegan.com/vegan-tom-yum-fried-rice) with a homemade tom yum paste but I managed to find a vegan store-bought paste that is way less of a hassle 😂

Vegan fish sauce and tom yum paste are both shown in my FAQ highlight 👍

Cooked in my cast iron pan for iron purposes but a wok is better esp if you can get that WOK HEI!🔥

In this fried rice:
🧅 half a cooking onion, diced
🥕 1/3 cup of diced carrot
🥬 2 baby bok choy, diced
🍄 1 oyster mushroom, diced
▫️ 1/3 block of firm tofu, crumbled
🔥 1 tbsp tom yum paste
🍚 ~1 1/2 cups day old rice
🍅 1 smol tomato, diced
🌽 1/4 cup frozen corn
💦 1 tbsp vegan fish sauce
👌 dash of black pepper
🌱 green onion tops
🍋 squeeze of lime for acidity

#thevietvegan #veganfoodshare #thevietveganrecipes #tomyum #friedrice
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