Elevate your diet with our collection of easy and delicious vegetarian recipes. From hearty main dishes to healthy snacks, RecipeShare App has got you covered!

Vegetarian


<YouTube url="https://www.youtube.com/watch?v=DmI6pVqrFzg&t=8s" />

## Korean Green Pepper Muchim

We got inspired by Aaaron and Claire's YouTube Channel and we found their recipe of Green Pepper Muchim, an enticing side dish that's equal parts spicy, sweet, and savory. Made from green cucumber chilies and a symphony of Korean seasonings, this dish is a taste bud tingler that beautifully complements a variety of main dishes.

## Ingredients

- 200g green cucumber chillies, cut into bite-sized pieces
- 2½ tbsp soy bean paste
- 1 tbsp Gochugaru (Korean red pepper powder)
- 1/2 tbsp minced garlic
- 2 tbsp honey
- 1 tbsp sesame oil

## Creating the Muchim

1. Kick off the culinary adventure by creating the sauce. Combine the soybean paste, Gochugaru, minced garlic, honey, and sesame oil.
2. Bathe the cucumber chillies in the sauce you just made. Make sure they're thoroughly coated for a uniform flavor experience.
3. Add a dash of flair by garnishing the dish with some ground white sesame seeds.
4. Voila! Your Korean Green Pepper Muchim is ready to steal the show as a side dish or an appetizer alongside your favorite main dish.

## Nutrition Information

Each serving of around 50g of this dish contains approximately:

- Calories: 60
- Carbohydrate Content: 8g
- Cholesterol Content: 0mg
- Fat Content: 3g
- Protein Content: 2g
- Saturated Fat Content: 0.5g
- Sodium Content: 300mg
- Sugar Content: 5g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 2.5g

Please note these values are estimates only and should not be used for medical or dietary requirements.

## Up Your Muchim Game: Tips and Tricks

- While preparing the sauce, ensure the soybean paste and honey are well integrated before adding other ingredients. This will ensure a balanced flavor profile.
- When coating the chilies, be gentle to prevent them from breaking or losing their crispness.

## Ingredient Substitutes

- Gochugaru: Although Gochugaru has a unique flavor, a decent substitute could be a mix of sweet paprika and cayenne pepper.
- Soybean Paste: Miso paste can be a good alternative, but bear in mind that it's typically saltier, so adjust the quantity to taste.
- Korean green peppers: Note that these Korean green peppers are not too spicy. Feel free to substitute cucumbers or even bell peppers.

## Perfect Pairings: What to Serve with Korean Green Pepper Muchim

This dish pairs beautifully with Korean BBQ, a bowl of steaming Bibimbap, or a serving of grilled fish. It can also be a zesty side to western dishes like grilled chicken or roasted vegetables.

## FAQs

### Is Korean Green Pepper Muchim spicy?

The spiciness of the dish largely depends on the heat of the green cucumber chilies used. Adjust according to your heat tolerance.

### Can I make this dish in advance?

Absolutely! The flavors deepen if allowed to marinate. Just be sure to store it properly in the refrigerator.

### Are there any other vegetables I can use in place of green cucumber chilies?

Yes, you can experiment with other types of peppers or even use cucumbers for a less spicy version of the dish.

### I can't find soybean paste, what can I use instead?

Miso paste could be a good alternative. However, it's typically saltier, so you may need to adjust the quantity to taste.

### Can I use a different kind of oil instead of sesame oil?

While you can use other types of oil, sesame oil gives the dish its unique, nutty flavor. Substituting it might alter the taste profile of the dish.


Korean Gochu Muchim recipe from Aaron and Claire using green cucumber chillies mixed with with a sweet and spicy dressing made with soy bean paste.

Korean Green Pepper Muchim


<YouTube url="https://www.youtube.com/watch?v=FgOgcy06_sc" />

## Chef RV's Gochujang Kimchi

Kimchi, a staple in Korean cuisine, is a fermented vegetable dish known for its tangy, spicy, and umami flavors.

While there are countless variations of kimchi, Chef RV's Gochujang Kimchi stands out with its unique blend of ingredients and preparation techniques.

This dish not only tantalizes the taste buds but also offers numerous health benefits.

## Ingredients

- 1kg Nappa cabbage (Pechay Baguio), washed, chopped, and thick stems removed
- 950g water
- 175g salt
- 175g Gochujang Paste
- 55g brown sugar
- 2 tbsp garlic, minced
- 2 tbsp ginger, minced
- 2 tbsp vinegar
- 200g carrots, julienned
- A handful of spring onions, sliced
- 200g turnip
- 100g shiitake mushrooms

Prep Time: 2 hours and 30 minutes | Cooking Time: 2-3 days

## The Making of Gochujang Kimchi

1. Start by ensuring all containers and utensils used are sterilized. Cleanliness is paramount when fermenting food. Wash your hands thoroughly if you're using them in the process.
2. Blend the salt with the water in a jug.
3. In a large bowl, merge the cabbage, water, and salt. Set aside, stirring occasionally, every 30 minutes. Let it sit for about 2 hours.
4. Rinse the cabbage thoroughly at least three times. Taste a piece and keep rinsing until it's not overwhelmingly salty. Once you achieve the desired taste, drain thoroughly.
5. In a separate bowl, combine the Gochujang paste, brown sugar, garlic, ginger, and vinegar. Stir until well combined.
6. Toss all the vegetables with the Gochujang sauce until fully coated. Have a taste and add more Gochujang if needed.
7. Transfer the mix to glass containers with lids. Press down the vegetables and then cover. Let it ferment at room temperature.
8. After 2-3 days, your Gochujang Kimchi is ready. For longer preservation, store in the refrigerator.

## Nutritional Information

Per 100g of serving, this dish contains approximately:

- Calories: 30
- Carbohydrate Content: 7g
- Cholesterol Content: 0mg
- Fat Content: 0.5g
- Protein Content: 1g
- Saturated Fat Content: 0.1g
- Sodium Content: 700mg
- Sugar Content: 4g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 0.4g

Please note these values are estimates only and should not be used for medical or dietary requirements.

## Complement Your Gochujang Kimchi

Kimchi pairs wonderfully with a variety of dishes. Serve it alongside Korean BBQ, noodles, or even in a grilled cheese sandwich for a spicy kick. With its unique flavor profile, Kimchi adds a punch of flavor wherever it goes.

## Ingredient Substitutes

If you can't find Gochujang paste, a blend of red pepper flakes, soy sauce, and a bit of sugar can substitute it. Also, you can swap Nappa cabbage for savoy cabbage, and shiitake mushrooms can be replaced with any other mushrooms.

## Tips and Tricks

To enhance your homemade Gochujang Kimchi, here are a few tips and tricks:

- Always use fresh ingredients for the best flavor. Fresh Nappa cabbage and vegetables will give your Kimchi a nice crunch.
- When washing the salted cabbage, taste as you rinse. This will help you ensure the right saltiness for your Kimchi.
- Be sure to mix your Kimchi well. Every piece of cabbage and vegetable should be coated with the Gochujang paste for a uniform flavor.
- Kimchi fermentation depends on the temperature. It might take longer in colder weather and shorter in warmer conditions.
- A well-fermented Kimchi has a tangy, slightly sour taste. If it's too sour for your liking, it's probably over-fermented.

## FAQs

### Can I use other types of cabbage for this Kimchi recipe?

Yes, you can. However, Nappa cabbage is preferred due to its tender texture and mild flavor that absorbs the Gochujang paste well.

### What is Gochujang paste?

Gochujang paste is a Korean condiment made from red chili, glutinous rice, fermented soybeans, and salt. It adds a spicy and slightly sweet flavor to dishes.

### How long can I store the Gochujang Kimchi?

Kimchi can be stored in the refrigerator for up to a few months. The flavor will continue to develop over time.

### How will I know if my Kimchi is properly fermented?

Properly fermented Kimchi will have a tangy, slightly sour taste. The vegetables will be soft yet still retain some crunch.

### Is Kimchi vegan-friendly?

This specific recipe is vegan-friendly. However, traditional Kimchi recipes sometimes include seafood products, so always check the ingredients if you're following a vegan diet.


This is chef RV Manabat's simplified Kimchi recipe using Gochujang paste rather than Korean red chilli flakes. Super easy to make and super tasty!

Easy Homemade Gochujang Kimchi


## What is Asian / Oriental Coleslaw Salad?

This Oriental Coleslaw salad is made with traditional coleslaw ingredients like cabbage and carrots, then we've added Asian-inspired ingredients like bean sprouts, green onions, coriander and mint.

For the vinaigrette, we are using soy sauce, fish sauce, lime juice, vinegar, sugar and olive oil.

This salad is perfect as a side dish or you can convert this into a full meal by serving it with your choice of protein like chicken, seafood or ham.

## Ingredients

- 200g red cabbage, shredded
- 200g green cabbage, shredded
- 100g carrots, shredded
- 150g bean sprouts
- A bunch of green onions, chopped
- Fresh coriander leaves, chopped
- Fresh mint leaves, chopped
- 3 tbsp rice vinegar
- 3 tbsp soy sauce
- 2 tsp fish sauce
- 2 tbsp lime juice
- 3 tbsp olive oil
- 1 tbsp sugar
- Chilli flakes, to taste
- 1 tsp garlic cloves, minced
- Salt and pepper to taste

## Method

1. Combine the vinegar, soy sauce, fish sauce, lime juice, olive oil, sugar, chilli flakes, and garlic in a jar.
2. Seal the jar and shake it vigorously.
3. Gather your vegetables and mix them in a large bowl.
4. Drizzle your previously prepared dressing over the vegetables.
5. Toss well to ensure every morsel is coated with the tangy dressing.
6. Finally, season your salad with a sprinkle of salt and pepper to your liking.

## Ingredient Substitutes for the Salad

- Vegetables: You can either add or replace your favourite vegetables instead of using just cabbage, carrots, green onions and bean sprouts. Some ideas include lettuce leaves, spinach, onions, radish, and so on.
- You can also use ready-made coleslaw instead of shredding your own cabbages and carrots.

## Ingredient Substitutes for the Vinaigrette

- For the oil, feel free to use your favourite oil like peanut oil or grapeseed oil.
- Instead of sugar, feel free to use honey or even jam. Don't forget to adjust to your taste.
- Instead of rice vinegar, feel free to use other types of vinegar like plain white vinegar, white wine, red wine or cider vinegar.
- You can add a dash of sesame oil to add a bit more Asian flavours to the dish.

## What Other Ingredient Ideas Can I Add To This Recipe?

- You can add slices of fresh fruit like oranges, mangoes, lychees, or grapes to make this salad more refreshing.
- You can also sprinkle some sesame seeds and crunchy fried garlic to add a bit more flavour to the dish.
- Add some shredded cooked chicken breast or even cooked ham chunks to make this a full meal.
- Add some raisins or cranberries to add some sweetness and chewy texture.

## What are the Serving Suggestions for this Salad?

- Be sure to serve cold as a salad.
- Serve as a side dish together with your favourite protein like chicken, prawns or cooked ham.
- Serve as a snack by itself for a really light and healthy meal.

## Nutrition Information

Per serving size of around 150g, each portion of this dish has around:

- Calories: 150
- Carbohydrate Content: 15g
- Cholesterol Content: 0mg
- Fat Content: 8g
- Protein Content: 3g
- Saturated Fat Content: 1g
- Sodium Content: 250mg
- Sugar Content: 5g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 6g

## FAQs

### How long can I store the Oriental Coleslaw Salad?

You can store the salad in an airtight container in the fridge for up to 3 days. However, it's best enjoyed fresh.

### Can I add other vegetables to this salad?

Absolutely! Feel free to add bell peppers, radishes, or even thinly sliced cucumbers for added texture and flavor.

### What can I use instead of olive oil?

You can use sesame oil or avocado oil as a substitute for olive oil in the dressing.


Asian-inspired coleslaw salad made with cabbage, carrots, bean sprouts and herbs mixed with a zingy oriental-inspired vinaigrette salad dressing.

Easy Oriental Coleslaw Salad


## A Whirl of Flavors: Honey Miso Stir-Fried Broccoli

When you think of hearty, tasty, and health-packed dishes, Honey Miso Stir-Fried Broccoli should be at the top of your list. This dish brings together the subtle sweetness of honey, the umami richness of miso paste, and the fresh, crispness of broccoli, all sautéed in an electrifying concoction that's sure to captivate your taste buds.

## From the Pantry: Ingredients

Our recipe serves up 3 delicious portions, perfect for a family meal or having leftovers for the next day. Here's what you'll need:

- Sesame Seeds: 15 grams
- Broccoli: 200 grams
- Soy Sauce: 12.5 milliliters (about 2 and a half teaspoons)
- Honey: 15 grams
- Miso Paste: 22 grams
- Red Chilli: 1 unit (adjust to taste)
- Lime: ½ unit

## Let's Stir Things Up: The Cooking Process

1. Cut the broccoli into manageable pieces, keeping the stems and florets separate.
2. Combine the soy sauce, honey, and miso paste in a bowl.
3. Chop the chili finely and squeeze the juice from the lime.
4. Heat the oil on a wok or large frying pan over high heat.
5. Add the broccoli stems to the wok and stir-fry for 2 minutes.
6. Toss in the florets and continue stir-frying for another 2 minutes.
7. Pour in the soy sauce mixture and continue to stir-fry until the broccoli is tender and well-coated.
8. Sprinkle over the toasted sesame seeds and serve with a squeeze of lime and a scattering of chopped chili.

Total Prep Time: 10 minutes.
Total Cooking Time: 10 minutes.

## Nutritional Information

Per serving (approximately 83 grams):

- Calories: 106
- Carbohydrate Content: 12g
- Cholesterol Content: 0mg
- Fat Content: 5g
- Protein Content: 4g
- Saturated Fat Content: 1g
- Sodium Content: 401mg
- Sugar Content: 6g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 4g

## Tantalizing Twists: Ingredient Substitutes

In case some of these ingredients are elusive in your area, here are a few swaps you could make:

- Sesame Seeds: Swap for chopped nuts like cashews or almonds.
- Miso Paste: Substitute with tahini or a combination of soy sauce and a little bit of fish sauce.
- Red Chilli: Green chili or chili flakes can work as a substitute.

## Palate Pleasers: Perfect Pairings

Honey Miso Stir-Fried Broccoli is incredibly versatile. Pair it with jasmine rice for a delightful vegan main course, or serve it alongside grilled salmon or chicken for a balanced, protein-packed meal.

## Flavor Finesse: Tips and Tricks

- For the broccoli to cook evenly, start by stir-frying the stems, then add the florets.
- Don't be shy with the lime; its acidity cuts through the rich miso and brings a balance of flavors.

## FAQs

### What can I use if I don't have miso paste?

You can substitute miso paste with tahini or a combination of soy sauce and a little bit of fish sauce.

### Can I use normal broccoli instead of tenderstem?

Absolutely. Just make sure to cut into even pieces to ensure they cook evenly.

### Can I use a different type of honey?

Yes, you can. Different types of honey will bring slightly different flavor profiles, but any should work with this recipe.

### Is it necessary to toast the sesame seeds?

Toasting the sesame seeds releases their natural oils and enhances their flavor. However, if you're short on time, you can skip this step.

### Can this dish be made ahead of time?

Yes, but it's best served fresh. If you need to prepare ahead, you can cook the broccoli and make the sauce separately, then combine and heat just before serving.

### Wrap your tastebuds around this sweet, savory, and umami delight that is Honey Miso Stir-Fried Broccoli. This dish promises a delightful culinary experience, and will certainly earn a place in your regular meal rotation.


Let's make some Honey Miso Stir-Fried Broccoli, a dish that blends sweet, savory, and umami flavors for a healthy and delicious meal.

Honey Miso Broccoli Stir Fry


## A Healthy Twist on a Classic Favorite: Baked Veggie Balls

Let's cook up a storm in the kitchen with an irresistible dish - Baked Veggie Balls! These delightful bites are a healthier alternative to the traditional meatballs and are perfect for satisfying your cravings. Not only are they packed with nutritious veggies, but they're also baked instead of fried. So, without further ado, let's dive into the recipe!

## Ingredients You'll Need

- 400g cauliflower florets
- 150g carrots, grated
- 100g zucchini, grated
- 100g mushrooms, finely chopped
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 100g breadcrumbs
- 50g rolled oats
- 50g all-purpose flour
- 1 tbsp olive oil
- 1 tbsp nutritional yeast
- 1 tbsp soy sauce
- 1 tbsp fresh parsley, chopped
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp dried oregano
- 1/4 tsp smoked paprika

## Step-by-Step Instructions

1. Preheat the oven to 350°F (180°C) and line a baking tray with parchment paper.
2. In a large pot, steam the cauliflower florets until they're tender. Then, mash them in a large mixing bowl.
3. Add grated carrots, zucchini, mushrooms, onion, and garlic to the mashed cauliflower, and mix well.
4. Stir in the breadcrumbs, rolled oats, and all-purpose flour to create a firm mixture.
5. Add the olive oil, nutritional yeast, soy sauce, parsley, salt, black pepper, oregano, and smoked paprika. Mix thoroughly.
6. Shape the mixture into small balls and place them on the prepared baking tray.
7. Bake for 30 minutes or until golden brown and firm to the touch.

## Nutritional Information

This recipe makes approximately 24 veggie balls, with each serving consisting of 4 balls (100g). Here's the nutritional information per serving:

- Calories: 210
- Carbohydrates: 32g
- Protein: 8g
- Fat: 6g
- Fiber: 5g

## What to Serve with Baked Veggie Balls

You can enjoy these baked veggie balls with a variety of side dishes! Some fantastic options include:

- Creamy mashed potatoes
- Quinoa or brown rice
- Steamed veggies
- Fresh salad
- Whole wheat pasta with marinara sauce

## Tips and Tricks for the Perfect Veggie Balls

- Make sure to squeeze out excess moisture from grated vegetables to prevent soggy balls.
- Feel free to experiment with different veggies to suit your taste buds.
- To make these veggie balls gluten-free, use gluten-free breadcrumbs and flour.

## Ingredient Substitutes

If you can't find some ingredients or want to mix things up, try these substitutes:

- Nutritional yeast: Use grated Parmesan cheese for a non-vegan option.
- Soy sauce: Swap it with tamari or coconut aminos.
- Cauliflower: Replace with steamed broccoli or mashed potatoes.

## FAQs

### How can I store leftover baked veggie balls?

Store them in an airtight container in the refrigerator for up to 4 days. You can also freeze them for up to 3 months. Make sure to let them cool completely before storing.

### Can I reheat the veggie balls?

Yes! Reheat them in the oven at 350°F (180°C) for 10-15 minutes or until heated through. You can also microwave them for a quicker option, but they may not be as crispy.

### Can I make the veggie balls ahead of time?

Absolutely! You can prepare the mixture and shape the balls in advance. Store them in the refrigerator for up to 24 hours before baking.

### How can I make the veggie balls crispier?

For a crispier texture, consider increasing the oven temperature to 375°F (190°C) and bake for 35-40 minutes. Keep an eye on them to avoid burning.

### Can I fry the veggie balls instead of baking them?

While frying is an option, baking is a healthier alternative that yields a delicious result. If you prefer to fry, shallow fry the veggie balls in a pan with a small amount of oil until golden brown.

## Last Words on Baked Veggie Balls

These baked veggie balls are a mouth-watering, wholesome meal that is sure to become a staple in your kitchen. Packed with nutrients, they're perfect for enjoying with family and friends. So, roll up your sleeves and get cooking - these veggie balls await!


Indulge in a healthy and flavorsome meal with these baked veggie balls! Discover the perfect combination of ingredients, tips, and tricks in our guide.

Baked Veggie Balls


## History of Vietnamese Baguette

### The French Influence

The Vietnamese baguette, or Bánh Mì, has a fascinating history that dates back to the French colonization of Vietnam in the late 19th century. The French introduced the concept of the baguette to Vietnam, and with it, the idea of using bread as a staple in their cuisine.

### The Vietnamese Touch

Over time, the Vietnamese people adapted the French baguette to suit their tastes and ingredients, creating the Bánh Mì we know today. The Vietnamese version of the baguette is lighter and crispier than its French counterpart, making it perfect for sandwiches filled with delicious and savory ingredients.

## Ingredients

### Bread Flour

1 kg bread flour

### Instant Yeast

2 tsp instant yeast

### Salt

10 g salt

### Water

720 g water

## Instructions

### Preparing the Dough

1. In a large mixing bowl, combine the bread flour, instant yeast, and salt.
2. Gradually add the water, mixing until a smooth and slightly sticky dough forms.
3. Knead the dough using the slap and fold method for about 10 minutes, or until it becomes elastic and smooth. Do not add any additional flour.
4. Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise for 1 to 1.5 hours, or until doubled in size.

### Shaping the Baguettes

5. After the dough has risen, divide it into 4 equal portions.
6. Shape each portion into a rough rectangle, then roll it into a tight log, pinching the seam to seal.
7. Place the shaped baguettes on a baking sheet lined with parchment paper, seam-side down.
8. Cover the baguettes with a damp cloth and let them rise for 30 to 45 minutes, or until they have slightly puffed up.

### Baking the Baguettes

9. Preheat your oven to 450°F (230°C) and place a baking tray filled with water on the bottom rack to create steam.
10. Once the oven is heated, use a sharp knife or razor blade to make diagonal slashes on the top of each baguette.
11. Bake the baguettes for 20 to 25 minutes, or until they have a deep golden-brown crust and sound hollow when tapped on the bottom.
12. Remove the baguettes from the oven and let them cool on a wire rack.

### Nutrition Information

Based on the ingredients used, here's a rough estimate of the nutrition information for one Vietnamese baguette:

- Calories: 560 kcal
- Carbohydrates: 116 g
- Protein: 19 g
- Fat: 1.5 g
- Sodium: 980 mg

Please note that this nutrition information may vary depending on the specific brand of ingredients used and serving size.

## Serving Suggestions

Vietnamese baguettes are best enjoyed fresh, but they can be stored in an airtight container for up to 2 days. They are perfect for making Bánh Mì sandwiches, which can be filled with an array of ingredients such as grilled meats, pickled vegetables, fresh herbs, and spicy sauces.

## FAQs

### Can I use all-purpose flour instead of bread flour?

Yes, you can use all-purpose flour, but the texture of the baguette may be slightly different. Bread flour has a higher protein content, which helps create the chewy texture that is characteristic of baguettes.

### Can I make this recipe without a stand mixer?

Absolutely! You can mix the ingredients in a large bowl and then knead the dough using the fold and snap method for about 10 minutes until it becomes elastic and smooth. Please refer to the video we have attached below.

### How do I store leftover Vietnamese baguettes?

Store leftover baguettes in an airtight container or plastic bag at room temperature for up to 2 days. To refresh the crust, you can reheat the baguette in a preheated oven for a few minutes before serving.

### Why is my baguette not as crispy as I want it to be?

The crispiness of the baguette's crust is affected by the oven temperature, steam, and baking time. Make sure your oven is preheated properly, and there is enough steam created by the water-filled baking tray. You may also need to increase the baking time slightly to achieve a crispier crust.

### Can I freeze the dough for later use?

Yes, you can freeze the dough after the first rise. Wrap it tightly in plastic wrap and store it in a freezer-safe container. To use the frozen dough, thaw it in the refrigerator overnight, then shape, proof, and bake as instructed in the recipe.


Make your own traditional Banh Mi using traditional French baguette ingredients and method. Three 4 simple ingredients, flour, yeast, salt and water.

Vegetarian Recipes

Korean Green Pepper Muchim

Easy Homemade Gochujang Kimchi

Easy Oriental Coleslaw Salad

Honey Miso Broccoli Stir Fry

Baked Veggie Balls

Vietnamese French Baguette Bahn Mi