|Image credit Rob Nguyen|
September or October brings the Mid-Autumn Festival and a great opportunity to try your hand at vegan vegetarian Asian recipes. Whether you’re in the mood for garlic or basil, there’s an entree here to leave you satisfied. Looking for something on the light side? Go for the Spicy Rice Noodle Salad.
· Meg at Beard & Bonnet swears by the Miso Bake for using whatever produce you have on hand.
· Julie at The Simple Veganista saves time on stir fries by using high protein or extra firm tofu.
· Emma at My Darling Lemon Thyme uses knives and mandolins to cut fresh herbs.
· Melissa and the hubs at My Whole Food Life are addicted to his stir fry recipe.
Steamed Vegetables w/Garlic Sauce (DF, GF, SF, K, V, VG) (Rhea Parsons/One Green Planet)
Summer Veggie Miso Bake (DF, GF, SF, K, V, VG) (Beard & Bonnet)
Mushroom, Pepper & Basil Stir Fry (DF, GF, SF, K, V, VG) (The Simple Veganista)
Peanut Noodle Stir Fry (DF, GF, SF, K, V, VG) (My Whole Food Life)
Spicy Rice Noodle Salad w/Pickled Vegetables (DF, GF, SF, K, V, VG) (My Darling Lemon Thyme)
Cruise by our Recipe Index for more yummy Meatless Monday vegan vegetarian recipes. Tomorrow’s Gluten Free Tuesday post features gluten free vegan Asian recipe components, like Fish Sauce and Five Spice. Stay tuned to Café Belinda for more meatless Asian recipes all this week. Bon appetit!