Vegetarian Thai Recipes

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Vegetarian Thai Recipes

Grab your chopsticks, let’s do Thai vegetarian!

By Ritu Chaturvedi (Photos by: Juidin Bernarrd)

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Published: Fri 31 Jan 2014, 2:22 PM

Last updated: Fri 3 Apr 2015, 7:20 PM


Serves: 4


  • Sesame seed oil3 tbsp
  • Bell pepper, red, thinly sliced ½ cup
  • Ginger, fresh, julienned 2-in pc
  • Broccoli, grated 1 cup
  • Carrot, thinly sliced or grated 1 cup
  • Cabbage, red, finely chopped1 cup
  • Saltto taste
  • Black pepper powder1 tsp
  • Soya sauce 1 tbsp
  • Peanut powder 1 tbsp
  • Flour 1 tbsp
  • Water1 tbsp
  • Spring roll sheets, ready made 1 packet


Heat 2 tbsp oil in a large frying pan over medium heat. Once hot, sauté capsicum and ginger together for a minute.

Add broccoli, carrot, and cabbage and stir well. Add salt & pepper and cook for 2-3 minutes or just until it begins to soften, add soya sauce and peanut powder. Turn off the heat and let the vegetable mixture sit and cool for at least 20 minutes.

Mix flour with water to make a thin batter to seal the rolls.

Cut the sheets in diamond shapes.

Dip your finger in the flour paste and apply on all corners except the one closest to you. Place a spoonful of the mixture in the third of the wrapper closest to you.

Starting from the bottom, roll the wrapper up around the filling and pull tight. Close the sides, folding them so the edges will be straight and continue to roll up to the top.

Place on a baking sheet, seam side down, and cover with a towel to keep the finished rolls from drying out.

Pre-heat oven at 200°C. Brush rolls with remaining oil and bake about 15 to 18 minutes till golden brown.

Remove from the oven when done, cool for 4-5 minutes and serve while still hot.


Serves: 4


  • Peanut oil 1 tbsp
  • Thai curry paste2 tbsp
  • Snow peas, trimmed, cut in half
  • on the diagonal 1 cup
  • Baby corn, cubed 1 cup
  • Eggplant, small, cubed 1 cup
  • Bell pepper, red, medium,
  • finely chopped 1 pc
  • Coconut milk 1 cup
  • Lime leaves 5 pc
  • Lemongrass 1 stick
  • Brown sugar 1 tsp
  • Water 1 cup
  • Tofu, cubed1 cup
  • Thai basil 1 cup
  • Soy sauce2 tbsp
  • Saltto taste
  • White pepperto taste


Heat the oil in a big non-stick saucepan over medium-high heat until simmering hot.

Add the curry paste and cook, stirring frequently, until fragrant, for 20 seconds.

Take the pan off the heat and stir in the snow peas, baby corn, eggplant, pepper, coconut milk, lime leaves, lemongrass, sugar and water. Stir to combine.

Add tofu. Bring to simmer over medium heat, cover, and cook 7-8 minutes until the vegetables are tender.

Stir and add basil, soy sauce, salt and white pepper. Simmer for 5 minutes and serve hot with rice noodles or steamed rice.


Serves: 4


  • Whipped cream200 ml
  • Coconut cream 100 ml
  • Agar Agar, soaked in warm water 2 sheets
  • Sugar50 gm
  • Lychee, tinned, puréed 1 cup
  • Vanilla essence 1 tsp
  • Coconut, fresh, sliced 2 tbsp
  • Pineapple, tinned6 slices
  • Brown sugar 2 tbsp
  • Salt a pinch
  • Mint leaves, to garnish 4-5 pc


Heat pan over medium heat, add whipped and coconut cream, and bring to a boil. Add soaked agar agar sheets. Mix well, and add sugar and lychee purée.

Remove from heat and add vanilla essence and tender coconut chunks. (You can add a pinch of orange food colour here for attractive presentation.)

Cool it completely before pouring in the pudding moulds. Cover with cling film and refrigerate till fully set.

Heat a non-stick pan and add brown sugar to make caramel. Add a pinch of salt and fold in the pineapple slices; cook on low heat till light brown.

To serve, carefully pass a knife through the edges of the mould.

Place the mould in warm water for a few minutes and then invert on to the serving plate.

Garnish with caramelised pineapple slices and mint leaves.

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