Our Asian vegetarian recipes to try for Chinese New Year

Vegetarian or not, the Chinese New Year is an opportunity to taste our delicious ideas for Asian recipes without meat and fish! In addition, they allow you to get completely in the mood because in Asia, vegetarians are numerous.

The Chinese New Year will take place on February 1st. Maybe you have started the preparations? If you do not yet know what you will serve to your guests, take a look among our ideas for a 100% Chinese menu and our Asian recipes revisited in the French way. In Asia, vegetarianism is very popular. The Buddhist religion, which is the most popular, is animated by the principle of non-violence so it encourages its practitioners not to eat meat or fish. Here are our gourmet ideas of Asian vegetarian recipes to celebrate the Chinese New Year.

  • The recipe for dahl express with coconut milk and tomato sambal
  • The recipe for kimchi pancakes and their spinach salad
  • The recipe for spring pilaf rice with asparagus, fennel and peas
  • The recipe for aloo gobi in the oven

The recipe for dahl express with coconut milk and tomato sambal

This preparation of dahl soothes and the sambal awakens. Perfect for moments of low motivation. 5 min to prepare all the ingredients, 30 min on the fire and it’s ready!

Ingredients for 4 people:

For the dahl

  • 4 cuil. soup of rapeseed oil
  • 2 red onions
  • 20 fresh curry leaves + for serving
  • 4 cloves garlic
  • 2 thai green peppers
  • 2 stalks of lemongrass
  • 2 cinnamon sticks
  • 300 g red lentils
  • 1 of cuil. turmeric coffee powder
  • 80 cl canned coconut milk
  • 2 cuil. to salt coffee
  • 1 cuil. soup of lime juice

For tomato sambal

  • 80 g grated coconut
  • 2 long red peppers
  • 200 g cherry tomatoes
  • 2 cuil. soup of lime juice
  • 1 cuil. to salt coffee

The preparation steps:

  1. Heat over medium heat 2 tablespoons of oil in a medium-sized saucepan. Add 3/4 of the chopped onions (keep the rest for sambal), curry leaves, crushed garlic, chopped pepper, lemongrass and coarsely cut cinnamon sticks. Sauté for 5 min, then stir in the lentils and turmeric. Add the coconut milk and 80 cl of water to the pan. Bring the mixture to a boil and then simmer for about 20 to 25 minutes, until the lenses no longer have a chalky texture and are tender under the tooth. If it’s too thick, add water, then season with salt and lime.
  2. While the dahl cooks, prepare the sambal. Put the grated coconut in a nice heat-resistant bowl. Pour into it 6 tablespoons of freshly boiled water and mix well. Add the remaining sliced onion, chopped chili, minced tomatoes, lime juice and salt. Mix, taste, and add salt to balance the seasoning if necessary.
  3. To serve, first remove the pieces of cinnamon and lemongrass from the dahl and transfer to a serving bowl. Heat the remaining oil in a pan over high heat, and when it’s very hot, add a handful of curry leaves. Wait until they are a little crispy, then remove from the heat. Pour the sambal over the dahl, or serve it on the side and place the curry leaves on top. Serve with rice or parathas.

The recipe for kimchi pancakes and their spinach salad

Kimchi is a mixture of fermented vegetables. This recipe for pancakes has its origin in Korea where they are named “Jeon”. They can be enjoyed as a main course as well as an accompaniment to other dishes.

Ingredients for 4 people:

For pancakes

  • 250 g kimchi
  • 80 g rice flour
  • 80 g flour
  • 1 cuil. to salt coffee
  • 200 g firm tofu
  • 80 g of soybean sprouts (or a large handful)
  • 5 cebettes
  • 120 g of young spinach shoots
  • Rapeseed oil

For dip sauce

  • 3 cuil. dark soy sauce soup
  • 2 cuil. soup of sesame oil
  • 1 cuil. rice vinegar soup
  • 2 cuil. to coffee of red pepper flakes
  • 1 cuil. coffee roasted sesame seeds

The preparation steps:

  1. Place the kimchi in a strainer above a graduated glass and squeeze it between your hands to extract the maximum amount of juice. Measure the amount of juice collected, and if necessary, add tap water so as to reach 20 cl. Roughly cut the drained kimchi.
  2. In a large bowl and using a fork, vigorously mix the flours and salt, then stir in the kimchi juice. Add the kimchi, tofu cut into thin slices, soy sprouts and chopped cebettes (set aside a small handful of cebettes for the sauce), and mix again. The paste must be liquid but of a consistency that can be taken with a ladle. Let stand 10 min.
  3. Meanwhile, prepare the dip sauce. In a bowl, mix the soy sauce, sesame oil, vinegar, chilli flakes, set aside cebettes and sesame seeds. Cut the spinach branches into strips and place them in a bowl. Add 2 tablespoons of dip sauce and mix to coat well.
  4. To cook the pancakes, heat 1/2 tablespoon of oil in a medium-sized pan (preferably non-stick) over medium heat and tilt the pan to spread the oil over the entire surface. Then pour a quarter of the dough and spread it in the pan with the back of a spoon, until it reaches 15 cm in diameter. Cook, 3 to 5 minutes, until the bottom is crispy and golden, then turn the pancake over and cook the other side in the same way. Transfer to a hot plate, cover with aluminum foil, and repeat the operation with the rest of the preparation, adding a little oil to the pan for each pancake, if necessary.
  5. Serve hot, with a good handful of spinach salad placed on each pancake and sprinkled with sesame seeds. Serve the dip sauce in small bowls arranged on the side.

The recipe for spring pilaf rice with asparagus, fennel and peas

To bring spring into your home faster, cook this Central Asian-inspired recipe with the main vegetables of the season.

Ingredients for 4 people:

  • 350 g basmati rice
  • 60 cl vegan vegetable broth
  • 3 cuil. soup of rapeseed oil
  • 2 red onions
  • 4 cloves garlic
  • 2 thai green peppers
  • 1 medium fennel bulb
  • 250 g asparagus
  • 200 g of a frozen and thawed pea and bean mixture
  • 1 cuil. cumin coffee powder
  • 1 cuil. to coffee from garam masala
  • 3/4 of cuil. to salt coffee
  • 1 large handful of fresh mint leaves
  • 1 large handful of fresh dill
  • 1 lemon cut into quarters to serve

The preparation steps:

  1. Rinse the rice several times with cold water, until clear, then soak it for 20 minutes in cold water. Drain the rice, put it in a large saucepan with a lid and pour the broth. Bring to a boil, cover the pan, reduce the heat almost to a minimum and cook for 10 to 12 minutes. Remove from heat and let the rice swell steamed and covered, until you need it.
  2. Meanwhile, heat the oil over medium heat, in a large pan with a lid. Once it’s hot, add the chopped onions and cook, 6 to 8 minutes, until they are translucent and a little softened, but not yet colored. Add the crushed garlic and minced peppers, cook for another 2 min. Then stir in the minced fennel and a few tablespoons of water, then cover. Cook for 8 min, until tender, then add the asparagus sections, peas, beans, cumin, garam masala and salt. Stir, cover again and prolong cooking for 3 to 5 min, then remove from heat.
  3. Finely chisel the herbs and incorporate them, with the rice, into the vegetable preparation (gently separate any small piles of rice by hand). Then transfer to a dish and serve with the lemon wedges on the side.

The recipe for aloo gobi in the oven

This baked Indian curry is to be enjoyed with a yogurt sauce. Serve it as a main course alone as it is particularly satiating.

Ingredients for 4 people:

  • 10 cl rapeseed oil
  • 2 cuil. to coffee coriander powder
  • 2 cuil. cumin coffee powder
  • 2 cuil. to coffee of chili powder kashmiri
  • 1/2 cuil. to coffee from garam masala
  • 1.5 cuil. to salt coffee
  • 4 cloves garlic
  • 2 cm fresh ginger
  • 2 red onions
  • 225 g bread, cut into 2 cm cubes (indian cheese)
  • 1 medium cauliflower (600 g)
  • 300 g potatoes
  • 500 g of tomatoes bunch
  • Chiseled fresh coriander
  • Some lemon wedges, to serve

The preparation steps:

  1. Preheat your oven to 180°C (th. 6) and line two large sheets of aluminum foil.
  2. Then prepare the marinade. In a bowl, mix the oil, coriander and cumin powder, kashmiri pepper, garam masala, salt, crushed garlic and grated ginger, then set aside.
  3. Arrange the pieces of onions and breads cut into cubes on one plate, the cauliflower florets and potato cubes on the other. Pour an equal amount of sauce on each plate, making sure to scrape the walls of the bowl well. Rub all the vegetables by hand, to coat them well. Place the plate containing the onion and panir on the highest rack of the oven, and the other plate in the middle. Bake for 25 min or until the cauliflower and potatoes are tender and darken slightly, then remove both plates from the oven. Cover the plate with potatoes and cauliflower with aluminum foil to keep them warm.
  4. Add the cut tomatoes to the plate containing the onion and bread, and bake again for 15 min. Then remove from the oven and pour the potatoes and cauliflower over the tomato plate. Mix gently, taste, and grind the salt if necessary. Sprinkle with chopped coriander, squeeze a few drops of lemon over it, and serve with yogurt and naans.
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