• Luffa: 2 fruits
• Cassava: 2 fruits
• Shallots: 2 roots
• Ginger: 1 root
• 5 herbs
• Vegetarian beef: 50 g
• Pho noodles
• Spices: Seasoning powder, fish sauce, sugar, salt, etc.

Steps to make vegan pho:
Step 1: Wrap cassava, shallots, ginger in foil and grill.

Image 1. Wrap ingredients in foil

Step 2: How to cook vegan pho broth.

To cook vegan pho broth, first put the pot of water on the stove, peel the squash, then crush the cassava, shallots, and ginger, then wrap in foil and put in the oven. Doing this way, the vegetables will quickly release their sweet juices into the pho broth. Drop the squash and peeled cassava into the pot of boiling water, simmer for 15 minutes.

Image 2. Cook vegan pho broth

Step 3: Roast the herbs.

Put the pan on the stove and roast 5 herbs:

• Cinnamon
• Star Anise
• Cardamom
• Star Anise
• Cornflower

Image 3. Roasting 5 herbs

Step 4: Main topping for pho.

For the topping, I have vegetarian spare ribs. The whole family needs to soak the vegetarian beef for about 20-30 minutes to soften it, then slice it thinly across the grain of the meat. After cutting, boil it for 5 minutes. When boiling, add a little sugar and salt so the ribs will soften faster.

Stir-fry the vegetarian beef with finely chopped shallots, season with a little salt, sugar, fish sauce, seasoning powder, chili sauce, remember to adjust according to your taste.

Step 5: Serve the pho in a bowl and enjoy.

I think vegan pho is easy to make, what do you think? Pour the broth to cover the noodles, at this point the aroma will fill the whole room. A bowl of delicious vegan pho is ready, with the flavor of vegetables.

Image 4. A bowl of delicious vegan pho

• 50g ribs
• 30g vegan ham
• Seasoning powder
• Tap powder
• Dipping sauce
• Carrots (1 root)
• Cassava (1 root)
• Tofu (1 piece)
• Spices: Sugar, chili,
• Shallots

Steps to make vegan broken rice:
Step 1: Prepare ribs

To start making vegan ribs in Loving’s style, the whole family needs 50g of vegan baby ribs that have been soaked for about 20 minutes, then pureed with 30g of vegan ham! I add seasoning powder, tapioca starch, fish sauce, sugar, shallots… and puree and then shape them.

Image 1. Shape, shape and fry vegan ribs

Step 2: Sauce

The sauce used to marinate the ribs includes soy sauce, fish sauce, onions, five-spice powder, char siu powder, the whole family can adjust it according to their own marinade taste.

Step 3: Make the skin

Carrots, cassava, tofu are all cut into strips, I soaked the vermicelli before so I just need to fry the 3 vegetables from earlier and add them in, sprinkle some roasted rice bran too.

Step 4: Vegetarian fish sauce

Broken rice cannot be without fish sauce like vegetarian cooking cannot be without toai (me), like that, add 1 bowl of water then add sugar, 1/2 bowl of fish sauce then garlic, chili, boil until warm.

Step 5: Arrange on a plate and enjoy

You need to prepare a beautiful plate so that a bowl of rice with a piece of brown ribs and an attractive vegan egg creates a vegan broken rice dish.

Image 2. Vegan broken rice

• Oyster mushrooms
• Shredded chicken
• Lemon
• Chili peppers
• Chili sauce
• Fish sauce

Steps to make vegan mushroom salad:
Step 1: Prepare the mushrooms.

Let’s start with the oyster mushrooms first. To choose delicious mushrooms for this dish, don’t choose mushrooms that are too big, just small ones, because you still have to wash and tear the big mushrooms in half.

Image 1. Shredded oyster mushrooms

Put the pan on the stove and fry the mushrooms in oil for about 10 minutes.

Step 2: Shredded chicken.

If vegan shredded chicken is hard to find, you can replace it with pork roll. With this topping, you just need to stir-fry it until it’s firm.

Here’s a family secret, a delicious salad requires an excellent sauce.

Image 2. Vegan shredded chicken and crispy fried oyster mushrooms

Step 3: Salad dressing.

Garlic, chili peppers, lemon juice, half a bowl of chili sauce, 3 tablespoons of fish sauce, 1 bowl of water.

Image 3. Mushroom salad dressing

Step 4: Mix the salad and arrange on a plate.

Use a large bowl, add all the vegetables, drizzle with the mixed sauce and mix gently, then add the shredded chicken and oyster mushrooms.

Image 4. Vegan mushroom salad

The mushroom salad is done, now you can find a nice plate and put the mushroom salad on and enjoy.

• Rice flour: 100 g
• Bread flour: 100 g
• Crispy flour: 100 g
• Garlic powder: 50 g
• Vegetarian shrimp: 1 bag
• Cherry tomatoes, cucumbers
• Spices: Chili powder, pepper, salt, lemongrass, vinegar, chili sauce
• Mayonnaise

Steps to make vegan fried shrimp:
Step 1: Process the shrimp.
To prepare the shrimp, I cut it along the back, remember to choose a curved shrimp when fried, it will be more beautiful.

Step 2: Mix the flour.

Put 1 bowl of fried flour, 1 bowl of rice flour, then pour 1 bowl of water and stir well, add a little chili powder and garlic powder and a little vinegar to the seasoning, I tried mixing the flour like this a few times and found the flour layer very crispy and flavorful.

Image 1. Crispy fried shrimp with flour mixture

Step 3: Roll the shrimp through the flour mixture and fried breadcrumbs.

Now, dip each shrimp into the flour mixture, then coat it with the fried breadcrumbs. Be careful to do this step one by one, don’t let the layers separate.

Step 4: Fry the shrimp until golden brown and make lemongrass salt.

When the oil is boiling, put the shrimp that have been rolled in flour into the pan, fry until golden brown. If you have oil-absorbing paper, line it with another layer underneath, remove all the shrimp and turn to make the lemongrass salt right away.

Image 2. Vegan fried shrimp

Add 1 cup of finely chopped fresh lemongrass, stir-fry back and forth until dry and golden, then add a spoonful of salt and stir well, add a little chili for a spicy taste and stir-fry until fragrant.

Step 5: Vegan mayonnaise.

Blend 1 bowl of low-sugar or no-sugar soy milk first, add 1 bowl of vegetable oil, season with garlic powder, chili powder, lemon juice, blend for about 2-3 minutes until the milk is smooth and creamy.

• Tofu: 1 box
• Vegan crab: 1 pack of 50g
• Snow fungus: 1
• Enoki mushroom: 2 bunches
• Lotus seeds: 20g
• Carrot: 1 root
• Tap starch
• Coriander: 1 bunch
• Seasoning: Sesame oil, pepper, salt, vegetarian fish sauce, seasoning powder…

Steps to make vegan crab soup:
Step 1: Dice the vegetables.

To prepare, just peel, dice the vegetables, and put them in the pot of boiling water first.

Image 1. Dice the vegetables

Step 2: Soak the snow fungus in water.

I soaked the snow fungus in water for 30 minutes, peeled off the mushroom stem and chopped it finely. I also boiled the lotus seeds first.

Step 3: Put all the sliced ​​vegetables in the pot of water.

Put the vegan crab in the pot, stir gently, add the snow fungus and lotus seeds.

Image 2. Stir the vegan crab soup well

Step 4: Seasoning.

1 teaspoon salt, 3 teaspoons seasoning powder with a little fish sauce.

The soup is boiling. Here, everyone mixes half a cup of tapioca starch with cold water. Slowly add this mixture and stir gently.

Image 3. Delicious vegan crab soup

• Fragrant rice: 200-300 grams
• Seaweed leaves: 5 dried leaves
• Taro: 200 grams
• Avocado: 1 medium ripe fruit
• Black sesame: 100 grams
• Bell pepper: 1 fruit
• Purple cabbage: 100 grams
• White cabbage: 100 grams
• Vegetarian chicken: 100 grams
• Spices: Loving seasoning powder, sesame oil, mayonnaise, mustard.
• Tools: Bamboo mat for rolling kimbap

Steps to make Kimbap:
Step 1: Cook rice.

Here I choose fragrant rice. This is a famous Vietnamese rice that is both sticky and fragrant. Wash it and add enough water to avoid the rice from getting mushy when cooking and cook the rice. The rice that meets the standards for making kimbap must be evenly cooked, sticky and fragrant.

Image 1. Fragrant rice is a famous type of rice in Vietnam

When the rice is cooked, put it in a large bowl and add a little Loving Seasoning Powder and sesame oil to make the kimbap more flavorful.

Step 2: Prepare vegetables.

The vegetable ingredients are just suggestions, you can add other vegetables if you want, depending on your preferences.

Wash the avocado, bell pepper, purple cabbage, white cabbage, peel the avocado, remove the seeds, and cut into strips. Also cut the bell pepper into strips, cut the two types of cabbage into strips and soak them in ice water for a bit to reduce the pungent smell and keep the crispness as well as to make the color of the dish more beautiful. Steam the taro until cooked and puree. In addition to the vegetables, prepare some shredded vegetarian chicken to enhance the flavor of the dish.

Image 2. Prepare vegetables

Step 3: Roll the kimbap.

• Traditional Kimbap Rolls

Place the bamboo mat on a cutting board or clean flat surface, then place a sheet of seaweed on top, making sure the rough side of the seaweed is facing up.

Spread the rice prepared in the previous step evenly over the seaweed, leaving a small portion. Then add butter, bell peppers, and shredded cabbage horizontally across the seaweed sheet. To make the kimbap look more appealing, when rolling, align the ingredients to make sure they are always in the middle and roll tightly so that the kimbap looks nice.

Image 3. Traditional Kimbap

• Roll taro kimbap

Next is taro kimbap, the method is similar to traditional kimbap, but everyone will spread it evenly with mashed taro, then flip the seaweed sheet over and spread the rice evenly. This dish looks like that, but it is very quick to make.

Image 4. Taro Kimbap

• Black Sesame Kimbap Roll

With black sesame Kimbap, still spread the rice out and sprinkle black sesame on top, add butter and vegetarian chicken topping on the other side.

Image 5. Black sesame Kimbap

Step 4: Enjoy the finished product.

So the rolled Kimbap is done, you just need to cut and arrange the Kimbap on a plate and enjoy, dip it with mustard, chili sauce and mayonnaise to make the dish more attractive. When cutting Kimbap, you should choose a very sharp knife, rub a little sesame oil on the knife so that when cutting the rice does not stick and the operations can be done more easily.

This dish is so chill and beautiful but very filling, each portion of Kimbap is more than 1 bowl of rice. But think about it, sometimes when you invite your friends to make Kimbap for a picnic, what could be better! Another vegan dish Loving sends to you.

• Fresh tofu skin: 100g
• Lemon: 2
• Cucumber: 1
• Tomato: 1
• Celery: 70g
• Coriander: 50g
• Shallot: 1
• Chili: ½
• Chili pepper: 1
• Thai plum sauce: 5 tablespoons
• Loving soy sauce: 5 tablespoons
• Brown sugar: 5 tablespoons

Steps to make tofu skin salad:
Step 1: Prepare the ingredients.

Clean and wash all the vegetables, drain. Next, we will cut the vegetables. Cut the cucumber and tomato lengthwise into four or six pieces, remove the seeds and then slice thinly. Crush the celery and coriander stems, cut into 3cm diagonal slices. Thinly slice the shallots. Remove the seeds from the chili peppers, cut into strips or diagonal slices, depending on you. Cut the chili peppers into small pieces.

Image 1. Prepare vegetables

Fresh tofu, we wash it a little bit, it has been cleaned, but I like to wash the ingredients myself when processing. After washing, I shake it to drain the water, cut it into small squares and fry it until golden brown.

Step 2: Mix the salad.

Mix the sauce.

• The recipe is 3 tablespoons of soy sauce, 3.5 tablespoons of Thai plum sauce, 3 tablespoons of sugar and 2.5 tablespoons of lime juice. If you accidentally make a lot of toppings, I can double the sauce. If you want to add more saltiness or sweetness, everyone can adjust it.
• Mix the salad.

When everything is ready, with such a great sauce, let’s mix the salad. First, put the vegetables in a bowl, we need a large stainless steel bowl, so that when mixing the salad it won’t fall out, add 3 tablespoons of sauce and mix first to let the sauce soak in, then add the fried tofu skin, chili, mix well and add the remaining sauce. Do you know why I don’t put the fried tofu skin in first? To keep it crispy, that’s the secret of my Loving kitchen. Thai-style salad is typically spicy, so I add quite a bit of chili, if you can’t eat spicy food, just add a little chili.

Step 3: Decorate and eat.

With this colorful salad, I don’t have to bother adding or subtracting anything, just arrange it on a plate and you’ll have a beautiful salad.

I made this Thai-style tofu skin salad in less than 10 minutes, it’s crispy and fragrant, and it’s quite delicious to eat as a snack.

Image 2. Tofu skin salad

• Spinach (to color fried rice): 100 g
• Baby corn: 50 g
• Peas: 50 g
• Carrots: 50 g
• Chicken thigh mushrooms: 70 g
• Fresh lotus seeds: 20 g
• Vegetarian chicken: 70 g
• Vegetarian shrimp: 70 g
• Flaky rice: 200 g
• Vegan spices: Loving dipping sauce, Loving soy sauce, Loving seasoning powder, palm oil, pepper…

Steps to cook rainbow fried rice:
Step 1: Cook rice and prepare vegetables.

Here I choose the resource rice mixed with a little jasmine rice. Mixing these two types of rice together makes the rice both fluffy and sweet. Wash it and add enough water to avoid the rice from getting mushy when cooking and cook the rice. When the rice is fluffy, it meets the standard for making fried rice. While waiting for the rice to cook, wash all the vegetables, mushrooms and dice them all.

Image 1. Prepare the ingredients

Blanch the spinach, blend it to get the juice to make the rice more attractive. To make the rice more delicious and nutritious, add some lotus seeds and diced vegetarian chicken.

Step 2: Fry the rice.

This step is divided into 2 small steps: stir-frying the ingredients and frying the rice for you to understand easily.

* Stir-fry the fried rice filling.

Put the pan on the stove to heat the pan, then add a little cooking oil, wait for the oil to heat up a bit, add the pre-cut vegetables and stir well and don’t forget to add a little vegan dipping sauce and Loving Vegan Food seasoning powder to make the dish more flavorful.

Image 2. Stir-fry the fried rice filling

* Fry the rice.

At this point, the rice is cooked, you put it in a bowl and mix it with Loving seasoning powder, and a little Loving dipping sauce to taste.

When frying rice, I also heat the pan before adding oil, so that our rice does not stick to the pan and become fried rice in the dark. When the oil is hot, I add the seasoned rice and stir back and forth, stir until you see the rice is lightly browned, then add the previously stir-fried rice filling and the glutinous rice juice I blended and continue to stir for a few minutes until the rice is dry.

Taste it again, if it is delicious, I will just serve it on a plate, but if you want to eat it with more flavor, I will add a little more Loving seasoning.

I only gave such long instructions, when I made it, it only took 5-10 minutes to have a perfect fried rice dish.

Step 3: Serve the rice on a plate.

A perfect dish is one that I can eat and present according to my preferences, what are your preferences? You can freely arrange it on this plate. With the eye-catching green color of rainbow fried rice, I will put it on a plate, sprinkle some pepper and decorate it with some coriander on top, with some cucumber, tomato or nuts on the side.

Image 3. Rainbow fried rice

Rainbow fried rice is very delicious when served hot, add a cup of Loving Vegan Food soy sauce with a few slices of chili for a delicious and authentic taste. The fried rice has a light green color, rich, crispy and strange without being greasy at all, girls should not miss it!