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.

Steamed eggplant with spicy sesame sauce

Only the first recipe works for vegetarians, I’m afraid; the second calls for fish sauce. The steamed eggplant with spicy sesame sauce is delicious, and can be made in advance.

Samosas

Indian vegetarian food is so hearty and flavourful that even a carnivore won’t miss the meat. This samosa recipe calls for ghee – which some vegetarians will eat, but if you don’t, substitute shortening. The second recipe is also delicious, but it calls for chorizo and eggs.