VEGAN MUSHROOM & TEMPEH PONGTEH by Raw Chef Yin (cooked vegan, oil-free, allium-free) 💚💚💚 Love the classic dishes and wondering how to veganise them? Try using mushrooms and tempeh as a meat substitute instead 🍄🍄🍄 I love the Peranakan Pong Teh dish so I watched a couple of YouTube videos on how to make them and proceeded to veganise the recipe. Turned out super yummmmm! INGREDIENTS: ~ 2 russell potatoes ~ 2 carrots ~ Oyster mushrooms - the traditional recipes use shiitake but I had oyster mushrooms so I used that ~ 200g tempeh ~ 3 tablespoons @mu.soysauce organic tauchu ~ Masarang Arenga Forest Sugar ~ 1 cinnamon stick ~ 2 star anise ~ Filtered water I kept this oil-free and also didn’t want to use onions or garlic and it still tasted great. Served with: ~ organic red rice ~ @greenpatchmalaysia microgreens ~ lacto-fermented belimbing buluh (get the recipe in my eBook FUN WITH FERMENTS. Link in bio) Tableware by Malaysian @bendangstudio_official. . 🇦🇺For those in Australia, I’ll be presenting a cooking demo on Tempeh 3 Ways at the @perthveganexpo. Come join me to learn how you can make interesting, delicious tempeh dishes with @juragan_tempe_australia! Early bird tix to the Perth Vegan Expo are on sale now for only AUD15 per person. That’s a steal!! . . . #rcyrecipe #pongteh #veganpongteh #mushroom #mushrooms #tempeh #tempe #peranakanfood #peranakan #malaysianfood #vegansofmalaysia #malaysianveganfood #malaysia #malaysian #vegan #vegans #vegandinner #veganchef #veganrecipe #perthveganexpo https://www.instagram.com/p/B8csxIcpQa6/?igshid=ms4jbvvve8if
