Planning Vegan Meals
Now that you are familiar with the ingredients that do and don't make up part of a healthy plant-based diet, and you know about all the health benefits of being vegan, you need to start planning your weekly dishes. In order to do so effectively, you may need a recipe for (or maybe six or seven!) a hearty meal that will leave you and your family feeling stuffed. Preparation is key to sticking to your vegan food diet.
If you have done away with your old meat and dairy-packed cookbooks, then don't worry, as I have found ten absolutely delicious plant-based vegan dinner recipes for you to try out in the kitchen. What's more, the recipes I've chosen can all be prepared in around half an hour, making them super quick and simple alternatives to your usual satisfying favourites.
And with all of that spare time you will have after prepping the family dinner and waiting for it to be cooked, you can treat yourself to a refreshing glass of vegan wine to whet your appetite!
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5 Quick And Simple Vegan Recipes
Eating plant-based food doesn’t have to be complicated or time-consuming. Below, you’ll find five delicious recipes that prove just how easy it can be to prepare wholesome vegan meals at home. Each dish is packed with fresh flavours, simple ingredients, and effortless steps, perfect for busy days when you still want something satisfying and nourishing on your plate. Whether you’re new to vegan cooking or just looking to refresh your weekly menu, these recipes make it easy to enjoy good food fast.
1. Malaysian-Style Baked Sweet Potatoes with Spiced Chickpeas & Lemongrass Coconut Sauce
Ingredients:
Sweet Potatoes & Chickpeas
- 4 medium sweet potatoes (around 140 g each, local variety preferred)
- 1 can (425 g) chickpeas, rinsed and drained
- 1 tbsp coconut oil (instead of olive oil for a local touch)
- 1/2 tsp ground cumin
- 1/2 tsp turmeric powder
- 1/2 tsp smoked paprika (or local chilli powder for extra heat)
- 1/4 tsp coriander powder
- Pinch of sea salt or kala namak (black salt)
- Optional: Squeeze of calamansi juice for tang
Lemongrass Coconut Sauce
- 1/4 cup (60 g) tahini or local peanut butter (for a nuttier base)
- Juice of 1/2 a lime
- 1 stalk lemongrass, white part only, finely minced
- 2 cloves garlic, minced
- 1 small piece (1 cm) of ginger, grated
- 3–4 tbsp coconut milk (thin) to adjust consistency
- 1/2 tsp soy sauce or tamari (for depth of flavour)
- Optional: Pinch of palm sugar (gula Melaka) for a touch of sweetness
- Salt to taste
Toppings (Malaysian Garnish Twist)
- 1/4 cup (40 g) diced cherry tomatoes
- 1/4 cup (15 g) fresh coriander leaves (daun ketumbar), chopped
- 1 small red chilli, finely sliced
- 1 tbsp fried shallots (bawang goreng) for crunch
- 1–2 tbsp lime or calamansi juice
- Optional: Sambal belacan (vegan version) for a spicy edge
Method
- Preheat your oven to 200°C and line a baking tray with parchment paper or foil.
- Prepare the sweet potatoes: Scrub them clean and cut them in half lengthwise. Lightly brush each with coconut oil and place face down on the tray.
- Season the chickpeas: Toss the chickpeas in coconut oil, turmeric, cumin, paprika, coriander, and salt. Spread them on another part of the tray (or use a separate tray if needed).
- Roast together for 25–30 minutes, or until the sweet potatoes are soft and the chickpeas are golden and slightly crisp.
- Make the lemongrass coconut sauce: In a bowl, whisk together tahini or peanut butter, lime juice, minced lemongrass, garlic, ginger, soy sauce, and coconut milk. Adjust consistency by adding more coconut milk as needed. Taste and balance with palm sugar or more lime juice.
- Prepare the garnish: Combine tomatoes, coriander, red chilli, fried shallots, and lime juice in a small bowl. Mix well and let it sit for 5 minutes to release the flavour.
- Assemble:
- Flip the roasted sweet potatoes flesh-side up.
- Gently mash the inside with a fork.
- Top with roasted chickpeas.
- Drizzle generously with the lemongrass coconut sauce.
- Finish with your tomato-coriander garnish and a sprinkle of fried shallots.
- Serve immediately while warm. Pair it with a side of roti, pita crisps, or a light cucumber salad for a refreshing balance.
Notes & Tips
- For extra Malaysian flavour, add a drizzle of vegan sambal or chilli oil on top.
- You can substitute tahini with local kacang tanah paste (ground roasted peanut paste) for a creamier, nuttier taste.
- Organic sweet potatoes from Cameron Highlands or Sabah give a richer, earthy sweetness.
Nutrition (Estimated per serving)
Calories: 325 | Fat: 6g | Carbs: 62g | Fiber: 12g | Protein: 9g
Recipe Inspiration
This Malaysian adaptation is inspired by the original Mediterranean Baked Sweet Potatoes recipe by Minimalist Baker, reimagined with lemongrass, coconut, and local herbs to celebrate the vibrant flavours of Malaysia.
2. Malaysian Coconut Curry with Tofu and Potatoes
If you’re craving a creamy, easy vegan main course that’s full of tropical flavour, this Malaysian coconut curry is a must-try. Made with fragrant spices, crispy tofu, and tender potatoes simmered in a rich coconut sauce, this curry is perfect for busy weeknights when you want something comforting yet light.
Ingredients (Serves 3–4)
- 1 tbsp coconut oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 inch of ginger, grated
- 1 small red chilli, sliced (adjust to taste)
- 1 large potato, cubed
- 1/2 cup mushrooms, sliced (shiitake or oyster recommended)
- 1/2 cup green beans, chopped
- 200 g firm tofu, cubed
- 1 1/2 cups coconut milk (thick, for creamy texture)
- 1/2 cup vegetable stock or water
- 1 tbsp curry powder (Malaysian or Indian blend)
- 1 tsp turmeric powder
- 1 tsp soy sauce or tamari
- 1 tsp lime juice
- Sea salt to taste
- Fresh coriander (for garnish)
How to Make It
- Prepare your tofu:
Pat dry and lightly coat with cornflour for a crispy texture. Pan-fry in a non-stick pot until golden brown. Remove and set aside. - Sauté the aromatics:
In the same pot, heat coconut oil. Add onions, garlic, and ginger. Sauté for 2–3 mins until fragrant. Add sliced chilli, curry powder, and turmeric. Stir well. - Add the vegetables:
Toss in potatoes, mushrooms, and green beans. Stir to coat in the spice mixture. - Create the curry base:
Pour in coconut milk and vegetable stock. Let it simmer for 10–12 mins or until the potatoes are tender and the sauce thickens into a creamy stew. - Add tofu & season:
Return the crispy tofu to the pot. Add soy sauce, lime juice, and a pinch of salt. Simmer for 3–4 more minutes to blend all flavours. - Serve & enjoy:
Serve hot with steamed rice, naan bread, or sourdough for a fusion twist. Add a simple salad or soup on the side for a wholesome vegan meal.
Chef’s Tip
To make it extra aromatic, add a crushed lemongrass stalk or a few kaffir lime leaves during simmering, a popular Malaysian technique for depth and freshness. (Inspired by Chef Wan’s Malaysian curry flavour balance).
Why You’ll Love This Curry
- Takes only 30 mins to make.
- Uses simple pantry ingredients and one pot.
- 100% dairy-free, vegan, and naturally gluten-free.
- Great for meal prep, save leftovers for up to 3 days in the fridge.
- Perfect as a main course or part of your favourite vegan collection of snacks and stews.
Serving Ideas
This curry pairs beautifully with:
- Steamed jasmine rice or brown rice for a hearty main.
- Indian-style flatbread, roti canai, or sourdough bread for dipping.
- A light salad or spicy tofu sandwich for a balanced vegan course.
Recipe Inspiration
This recipe is inspired by Minimalist Baker’s Coconut Curry but recreated with Malaysian flavours and local ingredients, bringing together the warmth of Indian curry spices, the richness of coconut, and the freshness of tropical herbs for a dish that feels like home.
3. Malaysian-Style Mushroom Fajitas with Spicy Sambal Marinade
If you love bold, smoky, and plant-based dishes, this Malaysian-style fajita is your next favourite. Using portobello mushrooms, red chillies, and local aromatics like lemongrass and soy sauce, it brings together Mexican-style cooking and Malaysian street food flavour.
Ingredients (Serves 3–4)
For the Filling
- 3 large portobello mushrooms, thickly sliced
- 1 medium red bell pepper, sliced
- 1–2 red chillies, deseeded and sliced (use mild for less heat)
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 stalk lemongrass, crushed (white part only)
- 1 tbsp soy sauce
- 1 tsp dark soy sauce (for colour and umami)
- 1 tbsp lime juice or calamansi juice
- 1/2 tsp smoked paprika or chilli flakes
- 1 tsp brown sugar or palm sugar (gula Melaka)
- 1 tbsp coconut oil (or any neutral oil)
- Sea salt and black pepper to taste
For the Sambal-Inspired Marinade
- 1 tbsp chilli paste (or sambal oelek, ensure vegan)
- 1 tbsp lime juice
- 1 tsp soy sauce
- 1 tsp rice vinegar
- 1/2 tsp sesame oil
- Optional: pinch of turmeric for warmth
Whisk together all ingredients until smooth. Adjust salt and spice level as needed.
For Serving
- Tortillas or roti canai wraps (for a Malaysian-Mexican fusion twist)
- Fresh coriander (daun ketumbar)
- Avocado slices or guacamole (optional but amazing!)
- Pickled onions or acar for tang
- Lime wedges for squeezing
Method
- Marinate the mushrooms:
In a bowl, toss sliced portobello mushrooms with half of the sambal marinade. Let them rest for 10–15 minutes to soak in flavour. - Cook the aromatics:
Heat coconut oil in a large pan or wok over medium heat. Add onions, garlic, and lemongrass. Stir-fry until fragrant (about 2–3 minutes). - Add vegetables:
Toss in bell peppers and chillies. Cook for 2–3 minutes until slightly charred but still crisp. - Sear the mushrooms:
Add the marinated portobello slices to the pan. Stir-fry for another 5–6 minutes, letting them brown and release their juices. - Season and glaze:
Pour in soy sauce, dark soy sauce, lime juice, brown sugar, and remaining sambal marinade. Stir to coat everything evenly. Cook for 2 more minutes until the sauce thickens and becomes glossy. - Serve hot:
Warm your tortillas or roti canai wraps. Spoon in the mushroom mixture, top with fresh coriander, avocado, or pickled onions, and finish with a squeeze of lime juice.
Chef’s Tip
If you want a crispy, slightly smoky finish like Mexican fajitas, use a cast-iron skillet and let the mushrooms sear undisturbed for 1–2 minutes before stirring. To elevate the Malaysian touch, drizzle a hint of vegan sambal belacan or chilli oil right before serving. For more ideas that combine delicious flavours with nutrition, explore the health benefits of vegan food and easy plant-based recipes to make your vegan journey both wholesome and flavourful.
Serving Suggestions
- Pair with fragrant coconut rice or fried tempeh salad for a filling meal.
- Great as a snack, main dish, or part of a vegan fusion spread.
- Add a side of light mushroom soup or sourdough bread for a cosy dinner.
Why You’ll Love This
- Combines the smoky flavour of Mexican fajitas with Malaysian spices.
- 100% vegan and dairy-free.
- Uses simple, fresh, and locally available ingredients.
- Ready in under 30 minutes, perfect for busy evenings.
Recipe Inspiration
This flavorful creation is inspired by Minimalist Baker’s Poblano and Portobello Fajitas but infused with Malaysian flair, featuring sambal, lemongrass, and soy caramelisation for that irresistible street-style aroma Malaysians love.
4. Malaysian Green Chilli Mac ’n’ Cheese (Vegan)
A rich, creamy vegan pasta dish infused with green chillies, lemongrass, and coconut milk, this Malaysian twist on the classic mac’n’cheese blends Western comfort food with the heat and aroma of Southeast Asia.
Ingredients (Serves 3–4)
For the sauce
- 1 cup (150 g) raw cashews, soaked 4–6 hours and drained
- 1 1/2 cups (375 ml) vegetable stock (homemade or store-bought)
- 1/2 cup (125 ml) thick coconut milk (for creaminess)
- 1 small white onion, finely diced
- 3 cloves garlic, minced
- 1 stalk lemongrass, white part only, crushed
- 2–3 green chillies (cili hijau), chopped and deseeded (adjust to taste)
- 1 tbsp nutritional yeast
- 1 tsp cornflour (cornstarch)
- 1/2 tsp cumin powder
- 1/2 tsp turmeric powder
- 1 tsp soy sauce or tamari
- 1 tbsp lime juice
- Sea salt, to taste
For the pasta
- 300 g elbow macaroni or shell pasta
- 1 tbsp coconut oil or vegetable oil
- Freshly ground black pepper
- Optional: toasted breadcrumbs, fried shallots, or chopped coriander for garnish
Method
- Prepare the pasta:
Boil macaroni in salted water according to packet instructions until al dente. Drain, drizzle with a touch of coconut oil, and set aside. - Cook the aromatics:
In a medium saucepan, heat a teaspoon of oil over low heat. Add onion, garlic, and lemongrass, and sauté for 5–7 minutes until fragrant and lightly golden. Remove the lemongrass before blending. - Blend the sauce:
Transfer the sautéed aromatics to a blender along with cashews, vegetable stock, coconut milk, nutritional yeast, cornflour, cumin, turmeric, soy sauce, lime juice, and half of the chopped green chillies. Blend on high until smooth and silky. - Cook the sauce:
Pour the blended sauce back into the pot. Heat gently on low, stirring continuously, until it thickens slightly, around 4–5 minutes. Adjust seasoning with salt and lime juice. - Combine the pasta:
Add the cooked macaroni to the sauce and toss well until evenly coated. Stir in the remaining green chillies for a fresh, spicy kick. - Serve hot:
Spoon into bowls and top with fried shallots, toasted breadcrumbs, or fresh coriander for texture and fragrance. Serve immediately while warm and creamy.
Chef’s Tip
For a truly Malaysian depth of flavour, add a teaspoon of vegan sambal or a dash of gula Melaka syrup into the sauce to balance the spice and sweetness. If you prefer a lighter version, swap half of the coconut milk with unsweetened almond milk. And if you’re new to plant-based cooking and want to understand what food is considered vegan, you’ll find a simple guide that explains which ingredients align with a vegan diet and how to make everyday meals completely plant-based.
Serving Suggestions
This vegan mac’n’cheese pairs beautifully with:
- A side of Asian slaw or fresh salad with lime dressing
- Warm sourdough or garlic bread
- A cup of light mushroom soup for a comforting meal
Why This Recipe Works
- Combines the creamy indulgence of Western mac’n’cheese with the spice and aroma of Malaysian green curry flavours.
- Fully vegan, dairy-free, and packed with protein from cashews.
- Perfect for weeknights, takes under 30 minutes to make.
- A crowd-favourite that can easily become part of your vegan comfort food collection.
Nutrition (Approximate per serving)
Calories: 520 | Fat: 16g | Carbohydrates: 70g | Protein: 18g | Fibre: 6g | Sodium: 350mg
Recipe Inspiration
This recipe is inspired by Minimalist Baker’s Vegan Green Chilli Mac’n’Cheese and thoughtfully adapted for Malaysian palates, bringing together lemongrass, coconut, and green chillies to create a unique fusion dish that’s bold, plant-based, and utterly satisfying.
5. Malaysian Spicy Chickpea & Tempeh Vegan Burger
A bold and flavourful vegan burger infused with the soul of Malaysian street food. Made from chickpeas, tempeh, and local aromatics like lemongrass and chilli paste, this burger delivers spice, crunch, and a touch of tropical sweetness, all in one bite.
Ingredients (Makes 6–8 burgers)
For the Burger Patties
- 1 can (425 g) chickpeas, drained and well-rinsed
- 100 g tempeh, steamed and finely crumbled
- 1/2 small red onion, finely diced
- 1 small carrot, grated (or substitute with zucchini)
- 2 tbsp fresh coriander (daun ketumbar), chopped
- 1 stalk lemongrass, white part only, finely minced
- 1 tbsp chilli paste or sambal oelek (vegan version)
- 1 tbsp lime juice or calamansi juice
- 2 tbsp natural peanut butter (for richness)
- 1 tsp cumin powder
- 1 tsp turmeric powder
- 1/2 tsp smoked paprika (optional for depth)
- 1 tsp soy sauce or tamari
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1 cup quick oats or breadcrumbs (for binding)
- 2 tbsp coconut oil (for cooking)
For Serving
- Burger buns or roti canai wraps
- Vegan sambal mayo (mix vegan mayo + sambal + lime juice)
- Fresh cucumber slices, tomato, and butterhead lettuce
- Optional: caramelised onions or pickled vegetables (acar)
Method
- Prepare the base:
Drain and rinse the chickpeas, then place them in a large bowl. Mash them with a fork until mostly smooth but still slightly chunky for texture. - Add flavour:
Add tempeh, onion, carrot, lemongrass, chilli paste, coriander, and lime juice. Stir in the peanut butter, spices, and soy sauce. - Mix and bind:
Add quick oats (or breadcrumbs) gradually while mixing by hand. The mixture should hold together when pressed. Adjust consistency with a little more oats if too wet. - Form the patties:
Shape into 6–8 equal-sized patties. Place on a tray and refrigerate for 15 minutes to help them firm up. - Cook the burgers:
Heat coconut oil in a large pan over medium heat. Fry each patty for 3–4 minutes per side until crispy and golden brown. Alternatively, grill them on the BBQ for a smokier flavour. - Assemble:
Toast your burger buns (or roti wraps). Spread with vegan sambal mayo, layer on lettuce, tomato, and cucumber, then top with the spicy chickpea patty. Add more sambal mayo and serve hot.
Chef’s Tip
For a truly Malaysian touch, mix in a teaspoon of gula Melaka syrup into your sambal mayo, it balances the heat with gentle caramel sweetness. You can also add finely chopped kaffir lime leaves into the patty mixture for a fragrant, citrusy lift. And if you’re looking to stock up on quality ingredients or ready-made plant-based options, check out some of the best shops for vegan food in Malaysia, where you can find everything from fresh tofu to artisanal vegan sauces.
Serving Suggestions
- Pair with sweet potato fries or banana chips for a local-style snack platter.
- Add a side of spicy tomato salad or kerabu for freshness.
- These burgers also make excellent vegan sliders for gatherings or picnics.
Why You’ll Love It
- Combines the earthy texture of chickpeas with the protein boost of tempeh.
- Infused with authentic Malaysian herbs and sambal heat.
- Completely vegan, gluten-free (if using GF oats), and high in fibre.
- Perfect for both barbecues and pan-frying at home.
Nutrition (Estimated per burger)
Calories: 310 | Protein: 14g | Fat: 10g | Carbohydrates: 38g | Fibre: 7g | Sodium: 360mg
Recipe Inspiration
This recipe is inspired by Running on Real Food’s Chickpea Veggie Burgers but has been reimagined with Malaysian flavours, featuring tempeh, lemongrass, and vegan sambal, capturing the perfect balance of spice, freshness, and richness found in Malaysian cuisine.
Top Malaysian Brands Offering Quality Vegan Butter
Here are some credible vegan-butter options that are available (or importable) in Malaysia, each one plant-based and suitable for vegan cooking, baking or spreading.
(Availability and pricing may vary locally.)
| Brand & Product | Why it’s worth considering |
|---|---|
| Miyoko’s Creamery Organic European‑Style Cultured Vegan Butter | Though imported, this is available via Malaysian e‑commerce platforms. It’s vegan, organic, non‑GMO, dairy‑free and palm oil‑free. (Source: ubuy.com.my) |
| Violife Plant Butter Salted | Another international option accessible in Malaysia. Vegan, dairy‑free and versatile for spreading or baking. (Source: ubuy.com.my) |
| Naturli’ Organic Vegan Spreadable | Though made in Denmark, this is reviewed on a Malaysian vegan blog and used locally. A good option if you locate it in specialty stores. (Source: myglutenfreeveganhaven.blogspot.com) |
Tips for local selection
- Check the ingredient list: Ensure no dairy, casein or butterfat.
- Storage & melting behaviour: Some vegan butters behave differently when used for baking or spreading, test for your application.
- Import vs local stock: Many vegan butters are imported; watch for shipping cost, shelf life and local availability.
- Palm-oil awareness: While many plant-based products use palm oil, if you prefer palm-oil-free, check the specification.
Learn More About Vegan Food
There's much more to vegan food than just being a healthy alternative to rich foods in the traditional western diet.
Contrary to popular belief, homemade vegan cooking doesn't have to be boring; just look at those flavourful recipes listed above, which don't use animal products. And if you are looking to find more vegan dinner recipes, then why not try searching for more inspiration using the web? Just type in some key vegan or vegetarian words into your search bar to find a collection of vegan breakfast ideas, meals, side dishes, desserts or entrees.
Just some examples are sweet potato, tofu, quinoa, lentil, butternut squash, pumpkin, risotto, noodle, almonds, banana, salad, cucumber, cabbage, broccoli, chickpea, beans, parsnip, and pomegranate, the options are endless! But if you aren’t confident being the chef and have some doubts over whether or not you can recreate such yummy recipes yourself, don’t worry, you can always explore some delicious vegan baking recipes that are easy to try at home. You’ll find creative ideas and plant-based desserts that make vegan cooking both exciting and beginner-friendly, or you can simply look out for vegan prepared meals at your local supermarket.
The Bottom Line: Embrace Malaysia’s Vibrant Vegan Journey
Vegan food in Malaysia isn’t just a trend, it’s a colourful, flavour-packed lifestyle that celebrates creativity, culture, and conscious eating. From sambal-infused dishes with a touch of gula Melaka to wholesome ingredients like sweet potato, tofu, and lentils, plant-based cooking offers endless ways to enjoy traditional and modern flavours alike. Whether you’re trying your hand at homemade vegan recipes, exploring local vegan shops, or learning about the health benefits of vegan living, every step brings you closer to a kinder, more sustainable way of life. So go ahead, experiment, explore, and savour the best of Malaysia’s vegan food scene, one delicious bite at a time.
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