Three plant-based Asian recipes, from dumplings to samosas

I apologise for the scarcity of vegetarian recipes that I’ve given over the years – especially those that focus on Asian cuisines; it’s something I will try to rectify in future columns.

I do try, as much as possible, to give vegetarian options for many of my recipes, but it’s not always easy, especially with southeast Asian dishes that rely on fish sauce, for which there is no similar-tasting vegetarian substitute.

I’ve dug deep into my archives, and here are a few that will work for vegetarians and vegans.

Vegetarian dumplings

This recipe relies on pressed bean curd for bulk, and fermented bean curd, fermented yellow bean sauce and lots of other ingredients for flavour.