Thai vegetarian recipes
25 Thai vegetarian recipes, each written for this site and each saying what its method turns on.
- Bua loi, sourced from Thailand. Small rice-flour balls coloured with real vegetables, boiled apart from the coconut milk. vegan.
- Fakthong kaeng buat, sourced from Thailand. Pumpkin poached uncovered in salted coconut milk, cut large so the pieces survive the cooking. vegan.
- Khanom chan, sourced from Thailand. Nine thin steamed layers built one at a time, each set before the next is poured. vegan.
- Khanom khai nok kratha, sourced from Thailand. Sweet potato dough balls fried twice and pressed between fries so they puff hollow. vegan.
- Khanom krok, sourced from Thailand. Two batters in one hollow, a savoury rice base and a sweet coconut top, joined in the pan. vegan.
- Khanom sot sai, sourced from Thailand. A clear tapioca wrapper round sweet coconut, with a salty cream layer sealed in beside it. vegan.
- Khanom tan, sourced from Thailand. A batter leavened by the palm fruit itself fermenting overnight, then steamed in leaf cups. vegan.
- Khanom thian, sourced from Thailand. A sticky black-sesame dough round a savoury-sweet mung bean filling, folded into a leaf pyramid. vegan.
- Khanom thuai, sourced from Thailand. Two layers steamed in small cups, a sweet base and a salty coconut top that must not merge. vegan.
- Khanom tom, sourced from Thailand. Boiled rice-flour balls round a caramelised coconut filling, rolled in coconut while wet. vegan.
- Khao mak, sourced from Thailand. Steamed sticky rice inoculated with a yeast ball and left two days until it swims in its own liquor. vegan.
- Khao niao sangkhaya, sourced from Thailand. A steamed coconut custard set over sticky rice, with the custard strained and steamed low. Egg, vegetarian.
- Khao tom mat, sourced from Thailand. Part-cooked coconut rice wrapped round a whole banana in banana leaf and steamed. vegan.
- Kluai buat chi, sourced from Thailand. Bananas poached briefly in salted coconut milk, where the salt is as important as the sugar. vegan.
- Mamuang kuan, sourced from Thailand. Mango purée cooked down to a paste and dried in thin sheets until it peels away clean. vegan.
- Mango sticky rice, sourced from Thailand. Steamed sticky rice dressed with salted coconut milk while hot, with a thicker salted sauce on top. vegan.
- Namkhaeng sai, sourced from Thailand. Shaved ice heaped over toppings put in the glass first, with a syrup poured at the table. vegetarian.
- Roti sai mai, sourced from Thailand. A paper-thin cooked-on-one-side wrapper rolled round spun sugar, assembled at the last second. Egg, vegetarian.
- Sago with coconut milk, sourced from Thailand. Sago hydrated off the heat rather than boiled, so the milk stays loose instead of turning to glue. vegan.
- Sticky rice in bamboo, sourced from Thailand. Rice and coconut milk sealed in green bamboo and roasted over a fire until the tube chars through. vegan.
- Stir-fried ice cream, sourced from Thailand. A liquid base spread on a frozen steel plate and scraped into rolls as it sets. vegetarian.
- Thai tea, sourced from Thailand. Tea brewed far stronger than drinkable, then cut with two milks and poured over a full glass of ice. vegetarian.
- Thapthim krop, sourced from Thailand. Diced water chestnut coated in tapioca flour and boiled, so each piece sets in a slippery shell. vegan.
- Thong muan, sourced from Thailand. A coconut wafer pressed between irons and rolled round a stick in the seconds before it hardens. Egg, vegetarian.
- Thua khiao tom namtan, sourced from Thailand. Whole mung beans boiled soft before any sugar goes near them, then sweetened and rested. vegetarian.
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