Authentic Thai flavour is made vegan with chef Renoo Jansala’s incredible recipes and her unique “fish” sauce. Thai food has often been off-limits to vegans not only because of the meat but because of one of the primary ingredients-fish sauce. Renoo has perfected a vegan “fish” sauce with a soy sauce base and various salts that imparts that same kick and authentic flavour.
Even though many of their recipes use soy, it can easily be substituted with tamari if home cooks are trying to avoid soy or gluten. Consumers are eating less and less meat every year and the demand for plant-based alternatives to meat-centric staples is on the rise.
When Sarah and her mother decided to open their restaurant in Portland, Oregon, they realized there was a big demand for vegetarian and vegan Thai food. Sarah’s mother, Renoo, is an immigrant from Thailand and a vegan. Seeing the popularity of veganism inspired her to create the menu for Kati Portland, allowing her to finally share some of her favourite dishes.
This book will include spicy, from-scratch curries, stir-fry with flavorful garlic and pepper tempeh, and east-to-make favourites like Gluten-Free Pad Thai and Tom Yum Veggie soup. It will also include one of the most popular dishes at their restaurant, Tom Kha, a spicy soup with tofu, kaffir lime leaves, lemongrass and mushrooms.
Whether you are vegan, vegetarian, or looking for delicious options for meatless-Mondays, Vegan Thai Kitchen has plenty of amazing recipes to delight the palate. This book will include 75 recipes and 75 photos.
Glass Noodle Soup (Gang Jeud Woonsen)
Normally the word gang in Thai means “curry” in English, but Gang Jeud Woonsen is the one exception. Gang Jeud Woosen, or Glass Noodle Soup, is simply a clear soup that cooks with veggies and mung bean noodles. Due to its light, mild flavour, this soup is typically served alongside spicy dishes, acting as a palate cleanser. It can also be eaten with tofu as a source of protein. Either way, you will enjoy it!
10 oz (283 g) Thai mung bean noodles
2 tbsp (30 ml) vegetable oil
2 tbsp (18 g) chopped garlic
15 cups (3.6 L) water
11⁄2 cups (192 g) sliced carrot
1 tbsp (18 g) salt
1 tsp brown sugar
1⁄2 cup (120 ml) tamari
8 oz (228 g) soft tofu
8 oz (228 g) Napa cabbage, roughly chopped
3 stalks Chinese celery, cut into 3⁄4″ (2-cm) lengths, leaves chopped
1⁄2 cup (8 g) chopped cilantro, for garnish
1⁄2 tsp ground black pepper
Soak the noodles in cold water for about 10 minutes, drain and cut into 6-inch (15-cm) lengths.
Heat the oil in a soup pot over medium heat, then add the garlic and fry for 30 seconds. Add the water and bring to a boil over high heat. Once the water has come to a boil, add the carrot, salt, sugar and tamari and stir to mix well. Cook for 2 to 3 minutes, then add the soft tofu and Napa cabbage and cook for 3 more minutes or until the cabbage is soft. Add the celery and glass noodles and cook for about 30 seconds. Garnish with the cilantro and sprinkle with black pepper.
Recipe reprinted with permission from Sarah Jansala and Renoo Jansala, Page Street Publishing Co. 2019.