VEGAN

Vegan Bulgogi Mandu (Korean Dumplings with Plant-Based Beef Filling)

Cozy Homemade Cinnamon Syrup (Easy & Flavorful)

Crispy Vegan Spring Rolls (Easy Air Fryer Appetizer)

Vegan Japchae Recipe (Korean Glass Noodles with Vegetables)

Vegan Pho (Pho Chay) - Easy Homemade Recipe

Spicy Gamja Jorim (Korean Braised Potatoes with Shishito Peppers)

Vegan Yukgaejang (Korean Spicy Mushroom Soup in 30 Minutes)

Easy Korean Vegetable Pancake (Vegan Yachaejeon)

Easy Beetroot Smoothie (with Strawberry, Cherry & Banana)

Easy Vegan Bulgogi Bowl (Korean-Inspired Buddha Bowl)

Vegan Horchata (Dairy-Free, Easy & Refreshing)

Easy Bok Choy Mushroom Stir Fry (with Pasta or Noodles)

Easy Pico de Gallo Recipe (No Cilantro)

Easy Vegan Katsu Curry (30 Minutes with Store-Bought Cutlets)

How to Roast Winter Squash (Safely, Deliciously, and for Any Recipe)

Mood-Boosting Cacao Smoothie

Almond butter smoothie with banana

Kale Pineapple Green Smoothie without Banana

Vegan Onigirazu (Japanese Rice Sandwich)

Easy Kitsune Udon (Vegan, No Miso)

Vegan Miso Soup with Kombu & Shiitake Dashi (No Bonito Flakes)

Easy Teriyaki Tofu (20-Minute Vegan Recipe)

Vegan Avocado Cucumber Sushi Roll | Easy Maki at Home

Hibachi Vegetable Instant Ramen Stir Fry

Hoisin Tofu Sushi Bowl (Vegan Friendly)

Vegan Fish Sticks Sushi Bowl with Spicy Mayo

Vegan Kimchi Pancake (Crispy & Easy No-Egg Recipe)

Vegan Korean Pantry Essentials – Plant-Based Staples for Korean Cooking

3 Ingredients Vegan Kimchi Ramen Fried Rice

Homemade Vegan Vanilla Granola

Vegan Soy Chorizo Potato Hash

Vegan Breakfast Burritos with Scrambled Tofu

Kimchi Fried Rice with Soy Chorizo

A Week of Overnight Oats Recipes

Vegan Pad Thai with Scrambled Tofu

Small Batch Toaster Oven Cashew Coconut Granola

Vegan Fish Stick Tacos

Extra Spicy Vegetable Fried Rice

Vegan Jajangmyeon (Korean Black Bean noodles)

How to make beef-flavor seitan