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Asian cuisine is known for its rich flavors, vibrant colors, and diverse ingredients. Many traditional dishes from various Asian countries are naturally plant-based or can be easily adapted to suit a plant-based diet. Here are some delicious and simple plant-based dinner recipes from different Asian countries that you can try at home.

1. Thai Green Curry with Vegetables

Ingredients:

• 1 cup coconut milk
• 2 tbsp green curry paste
• 1 cup broccoli florets
• 1 cup sliced bell peppers
• 1 cup sliced zucchini
• 1 cup sliced carrots
• 1 cup snap peas
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• Fresh basil leaves for garnish
• Cooked jasmine rice

Instructions:

1. In a large pan, heat a bit of coconut milk over medium heat until it starts to simmer.
2. Add green curry paste and stir until fragrant.
3. Pour in the remaining coconut milk and bring to a gentle boil.
4. Add broccoli, bell peppers, zucchini, carrots, and snap peas.
5. Stir in soy sauce and brown sugar.
6. Simmer for 10-15 minutes, until vegetables are tender.
7. Serve over jasmine rice and garnish with fresh basil leaves.

2. Chinese Vegetable Stir-Fry

Ingredients:

• 2 tbsp vegetable oil
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 cup sliced bell peppers
• 1 cup broccoli florets
• 1 cup sliced mushrooms
• 1 cup snap peas
• 1 cup sliced carrots
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tsp sesame oil
• Cooked brown rice
• Sesame seeds for garnish

Instructions:

1. Heat vegetable oil in a wok or large pan over medium-high heat.
2. Add garlic and ginger, and stir-fry until fragrant.
3. Add bell peppers, broccoli, mushrooms, snap peas, and carrots.
4. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
5. Add soy sauce, hoisin sauce, and sesame oil. Mix well.
6. Serve over cooked brown rice and garnish with sesame seeds.

3. Japanese Vegetable Sushi Rolls

Ingredients:

• 2 cups sushi rice
• 2 1/2 cups water
• 1/4 cup rice vinegar
• 1 tbsp sugar
• 1 tsp salt
• Nori seaweed sheets
• 1 cucumber, julienned
• 1 avocado, sliced
• 1 carrot, julienned
• Soy sauce for dipping
• Pickled ginger and wasabi for serving

Instructions:

1. Rinse sushi rice until the water runs clear. Cook rice with water in a rice cooker or on the stovetop.
2. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Stir into cooked rice.
3. Place a nori sheet on a bamboo sushi mat, shiny side down.
4. Spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
5. Arrange cucumber, avocado, and carrot in a line across the rice.
6. Roll the sushi tightly using the bamboo mat, sealing the edge with a bit of water.
7. Slice into bite-sized pieces and serve with soy sauce, pickled ginger, and wasabi.

4. Indian Vegetable Biryani

Ingredients:

• 1 cup basmati rice
• 2 cups water
• 1 onion, sliced
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1 cup mixed vegetables (carrots, peas, potatoes)
• 1 tomato, chopped
• 2 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1 tsp turmeric powder
• 1 tsp ground coriander
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Rinse basmati rice and soak for 30 minutes. Drain.
2. In a pot, heat vegetable oil and add cumin seeds until they sizzle.
3. Add onion, garlic, and ginger. Sauté until onions are golden brown.
4. Add mixed vegetables and tomatoes. Cook for 5 minutes.
5. Stir in garam masala, turmeric, ground coriander, and salt.
6. Add rice and water. Bring to a boil, then reduce heat and cover. Simmer for 15-20 minutes until rice is cooked.
7. Fluff with a fork and garnish with fresh cilantro before serving.

5. Korean Bibimbap with Tofu

Ingredients:

• 1 block firm tofu, pressed and cubed
• 2 cups cooked rice
• 1 cup spinach, blanched
• 1 carrot, julienned
• 1 zucchini, julienned
• 1 cup bean sprouts
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp vegetable oil
• Sesame seeds for garnish
• Fresh green onions for garnish

Instructions:

1. Heat vegetable oil in a pan and sauté tofu until golden brown. Set aside.
2. In the same pan, sauté carrots and zucchini until tender. Set aside.
3. Blanch spinach and bean sprouts in boiling water for 1-2 minutes. Drain and set aside.
4. In a bowl, mix soy sauce, sesame oil, and gochujang to make the sauce.
5. Arrange cooked rice in bowls and top with tofu, spinach, carrots, zucchini, and bean sprouts.
6. Drizzle with sauce and garnish with sesame seeds and green onions.

These plant-based dinner recipes from various Asian countries are packed with flavor, nutrients, and vibrant colors. They are not only easy to prepare but also a fantastic way to explore the culinary diversity of Asia while maintaining a plant-based diet. Enjoy cooking and savoring these delicious dishes!