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    Home » VEGAN

    VEGAN

    A spoonful of fresh homemade tomato salsa with red wine vinegar

    Fresh Homemade Tomato Salsa with Red Wine Vinegar

    noodle salad in the black bowl with different vegetables and teriyaki tofu on top

    Korean Somen Noodle Salad with Soy Sauce

    A plate full of no dairy white sauce veggie pasta with gray napkin underneath.

    Dairy-Free White Sauce Veggie Pasta

    Overhead shot of small batch cashew coconut granola in a clear glass jar with the spoon sticking out

    Small Batch Toaster Oven Cashew Coconut Granola

    a spoonful of curry from the pot

    Indian Style Vegan Curry (no coconut milk)

    another picture of bowl full of kimchi fried rice with fried egg and seaweed paper strips and green onion as garnish

    Kimchi Fried Rice 101 (Everything you need to know)

    Overhead shot of japchae in a white bowl with chopsticks next to it

    Korean Vegan Japchae (Stir-fried glass noodles)

    Glass jars of prepared kimchi, ready to be fermented

    Homemade Vegan Kimchi (Version 2)

    Shot of hoisin tofu sushi bowl, pair of chopsticks, spoon, and soy sauce in the background

    Hoisin Tofu Sushi Bowl (Vegan Friendly)

    Closed up shot of oven baked hoisin tofu with a bite taken off

    The Best Oven Baked Hoisin Tofu (5 ingredients)

    A clear jar full of chicken flavor bouillon powder with teaspoon in front

    Vegan Chicken Flavor Bouillon Powder

    Over head shot of vegan Pad Thai in white bowl with lime and bean sprout garnish

    Vegan Pad Thai with Scrambled Tofu

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    About George

    Hi, I’m George — the cook and creator behind My Eclectic Bites.
    I was born and raised in Korea, and my recipes are inspired by the cozy flavors I grew up with and the global dishes I’ve come to love. Here, you’ll find easy, flavorful meals for two to four, made with approachable ingredients and simple techniques. Read More…

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