Leroy VGANG

Soft, luscious, velvety Vegan Green Tea Flan 🍮💯🚫🧢
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Yield: 4 large ramekins
Ingredients:
Caramel:
Sugar - ¾ cup
Water - ¼ cup

Custard:
Sugar - 4 tbsp
Custard powder (vegan) - 2 tbsp
Kala namak - ½ tsp
Agar powder - 1½ tsp
Matcha powder - 2½ tsp
Vanilla extract - ¼ tsp
Soy/Plant milk, unsweetened - 800ml

Full written recipe sheet: https://www.patreon.com/posts/58207940
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Support my work: https://www.patreon.com/leroyvgang
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Music: Raimu

How to make Ginger Scallion Sauce - A versatile sauce in Chinese cuisine that can be used as a dip, condiment, in stir-fries or tossed with noodles.
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Ingredients:
Scallion, finely chopped - 2 bunches
Ginger, peeled, minced - ¼ cup
Light soy sauce - 2 tbsp
Canola oil - ½ cup
Rice vinegar - to taste
Sugar - to taste
Vegetable stock powder - to taste

Full written recipe sheet: https://www.patreon.com/posts/53090469
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Filming gear that I use: https://youtu.be/INtP06iJ_8k
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Music: cxlt.

A vegan version of the Hong Kong Egg Tart or Milk Tart, a popular item in Chinese bakeries or dim sum.
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Yield: 12 small tarts
Ingredients:
Soy milk, unsweetened - 250ml
Sugar - 1½ tbsp
Custard powder (vegan) - 2 tsp
Kala namak - ⅛ tsp
Agar powder - ½ tsp
Small tart shells, sweetened - 12 pieces

Full written recipe sheet: https://www.patreon.com/posts/52643221
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Support my work: https://www.patreon.com/leroyvgang
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Filming gear that I use: https://youtu.be/INtP06iJ_8k
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Music: S N U G

How to make Vegan Chinese Pork Belly recipe.
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Ingredients:
Meaty part:
Canola oil - ½ tbsp
Onion, peeled, roughly chopped - ½ medium
Garlic, peeled, crushed - 4 cloves
Ginger, peeled, chopped - 1 tsp
Fresh shiitake, roughly chopped - ¾ cup
Light soy sauce - 3 tbsp
Shaoxing wine - 1½ tbsp
White fermented beancurd - 2 tbsp
Vegetable broth, no salt, cold - 250ml or more
Sesame oil - ¼ tsp
Vital wheat gluten - 250g
Sugar - ¾ tbsp
Artificial pork flavour broth powder - 1 tsp
Torula yeast - 1 tsp
White pepper, ground - ¼ tsp
Chinese five spice powder - ½ tsp

Fatty part:
Vital wheat gluten - 200g
Sugar - ½ tbsp
Artificial pork flavour broth powder - 1 tbsp
Salt - ¼ tsp
White fermented beancurd liquid - 2 tbsp
Water - 200ml or more
Canola oil - 2 tbsp

Dried beancurd sheet - 1 large piece
Annatto - 1 tsp
Canola oil - 1 tbsp

Full written recipe sheet: https://www.patreon.com/posts/51552321
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Support my work: https://www.patreon.com/leroyvgang
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Music: Loafy Building

How to make Chinese Vegan Pineapple Bun (Bolo Bao) sweet dim sum recipe with a flaky, crispy crust and soft, buttery dough.
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Ingredients (makes 5):
Dough:
All-purpose flour - 160g
Instant yeast - ¾ tsp
Sugar - 40g
Salt - ⅛ tsp
Soy milk, unsweetened, lukewarm - 100ml
Vegan butter, unsalted, softened - 40g

Crust:
Soy milk, room temperature - 1 tbsp
Annatto, ground - pinch
Vegan butter, unsalted, softened - 40g
Cake flour - 70g
Icing sugar - 40g
Salt - ⅛ tsp
Custard powder (egg and dairy-free) - 1 tbsp
Baking powder - ¼ tsp
Baking soda - ¼ tsp

Egg wash:
Soy milk, lukewarm - 90g
Vegan butter, softened - 10g
Annatto, ground -¼ tsp
Custard powder - ¼ tsp

Full written recipe sheet: https://www.patreon.com/posts/50325139
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Support my work: https://www.patreon.com/leroyvgang
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Music: Raimu

How to make Char Siu Vegan "Pork" recipe using vital wheat gluten and marinated with a maltose fermented red bean curd glaze.
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Ingredients:
Meat:
Canola oil - 2 tbsp
Onion, peeled, roughly chopped - ½ medium
Garlic, peeled, crushed - 2 cloves
Fresh shiitake, roughly chopped - ½ cup
Vegetable broth, no/low sodium - 120ml or more
Vital wheat gluten - 150g
Salt - ½ tsp
Sugar - ½ tbsp
White pepper, ground - ¼ tsp
Torula yeast - 2 tsp
Chinese five spice powder - ⅛ tsp

Marinade:
Chinese fermented red bean curd - 2 pieces + 1 tbsp liquid
Maltose, warm - ¼ cup
Shaoxing wine - 1 tbsp
Dark soy sauce - 2 tsp
Garlic powder - ¼ tsp
White pepper, ground - ¼ tsp
Chinese five spice powder - ½ tsp
Annatto, finely ground (optional) - ¼ tsp

Full written recipe sheet: https://www.patreon.com/posts/49804952
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Support my work: https://www.patreon.com/leroyvgang
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Music: Sitting Duck

How to make Vegan Matcha Avocado Cupcakes with Sweet Potato Cashew Frosting. Easy whole food plant based vegan dessert recipe made with no oil or processed ingredients.
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Ingredients:
Frosting:
Sweet potatoes, peeled, chopped - 200g
Cashews, roughly chopped - ½ cup
Hot water - just enough to cover cashews
Iodized salt - pinch/to taste
Maple syrup (optional) - to taste

Cupcake batter:
Avocado - 1 large
Plant milk - ¾ cup
Maple syrup - ¼ cup
Vanilla extract - ¼ tsp
Baking powder - 1 tbsp
Matcha (Green tea) powder - 1 tbsp
Spelt flour - 1¼ cup
Iodized salt - ⅛ tsp

Full written recipe sheet: https://www.patreon.com/posts/49541574
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Support my work: https://www.patreon.com/leroyvgang
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Music: Project AER

The OG Wheat Meat that revolutionized meat-free cuisines. What is it and how do we use it? Exploring 2 types of wheat gluten meat used in Chinese cuisine: Spongy Leavened Gluten (Kao Fu) and Deep Fried Gluten (You Mianjin) which are used in these 2 recipes: Shanghai Braised Wheat Gluten with Mushrooms and Buddha's Delight (Buddhist Vegetarian Stew).
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Ingredients:
Shanghai Braised Wheat Gluten with Mushrooms:
Canola oil - 1½ tbsp
Ginger - 2 slices
Garlic, crushed (optional) - 2 cloves
Star anise - 1 piece
Cassia bark (Chinese cinnamon) - 1 small piece
Dried wheat gluten cubes - 80g
Light soy sauce - 1½ tbsp or to taste
Shaoxing wine - 1½ tbsp
Water - 3 cups or more
Dark soy sauce - 1 tbsp
Sugar - 1 tsp or to taste
Vegetable stock powder (optional) - to taste
Dried shiitake - 6 pieces
Dried wood ear mushrooms, rinsed - few pieces
Dried lily flower, rinsed - few pieces
Peanuts, roasted, unsalted - 2 tbsp

Spongy Leavened Gluten:
Vital wheat gluten - 100g
Water - 150g
Instant yeast - 1g
Sugar - 4g
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Buddha’s Delight (Buddhist Vegetarian Stew):
Sauce:
Fermented bean curd - 1 tbsp
Sugar - ½ tsp
MSG - ¼ tsp
Light soy sauce - 2 tbsp
Water - 2 tbsp

Canola oil - 1 tbsp
Ginger, minced - 1 tsp
Fried gluten ball, pierced - 6 pieces
Dried lily flower, rinsed - few pieces
Dried wood ear mushrooms, rinsed - few pieces
Dried shiitake - 4 pieces
Dried beancurd skin - 6 small pieces
Carrot, peeled, sliced - ½ small
Dried Chinese red dates, deseeded - 2 pieces
Gingko nuts - 8 pieces
Water - 1½ cup
Napa cabbage, chopped - 2 cups
Snow peas - ½ cup
Bean thread (Glass) noodles, soaked - ½ bundle
Sesame oil - ¼ tsp
Cornstarch - 1 tsp or more + 1 tbsp water

Deep Fried Gluten:
Vital wheat gluten - 50g
Water - 70g
Baking powder - 1g
Canola oil - enough for deep frying

Full written recipe sheet: https://www.patreon.com/posts/48708882
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Support my work: https://www.patreon.com/leroyvgang
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Music: Xandra, Vindu

How to make Vegetarian Duck (vegan) recipe - A classic Chinese meatless stir-fried dish that uses tofu sheets as a meat replacement.
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Ingredients:
Canola oil - 2 tsp
Tofu sheets, cut into rectangles - 150g
Garlic, minced - 1 clove
Green onion, sliced, white and green part separated - 3 stalks
Water - ½ cup
Light soy sauce - 1 tbsp
Dark soy sauce - ½ tbsp
Shaoxing wine - ½ tbsp
Chinese five spice powder - pinch
Vegetable stock powder - ½ tsp or to taste
Sugar - ¼ tsp or to taste
Cornstarch - 1 tsp
Chilli oil (optional) - garnish

Full written recipe sheet: https://www.patreon.com/posts/48427537
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Support my work: https://www.patreon.com/leroyvgang
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Music: Ottom

How to make Bubur Cha Cha - an easy warm coconut milk dessert soup recipe with sago, taro, sweet potatoes and bananas.
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Ingredients:
Sago - 20g
Sweet potatoes, peeled, chopped - 2 medium
Taro, peeled, chopped - 1 medium
Tapioca pearls (bubble tea pearls) - 70g dried
Coconut milk - 400ml
Water - 400ml
Pandan - 4 leaves
Maple syrup/Sugar - to taste
Salt - ¼ tsp
Banana - 1

Full written recipe sheet: https://www.patreon.com/posts/48028624

Sago: US https://amzn.to/3sulZkl | CND https://amzn.to/3knMWU3
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Music: Hoogway

How to make Vegan Shepherd's Pie in 2 different ways - a healthy no oil sugar-free recipe and a classic recipe that is rich, buttery and comforting.
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Classic:
Base:
Extra-virgin olive oil - 2 tbsp
Carrots, finely diced - 1 large
Onion, finely diced - 1 large
Celery, finely diced - 2 stalks
Garlic, minced - 6 cloves
Vegan ground meat - 1 lb
Tomato paste - 3 tbsp
AP flour - 3 tbsp
Red wine - ½ bottle
Vegetable broth - 1 cup or more to desired consistency
Dried seaweed (wakame/nori/dulse), ground - ¼ tsp
Tamarind, deseeded - 1 piece
Dried herb mix (thyme, rosemary, sage) - 1 tsp
Mustard, ground - ½ tsp
Torula yeast (optional) - 1 tsp
Black pepper, cracked - ¼ tsp
Vegetable stock powder - to taste
Marmite - 1 tsp
Peas, frozen - 1 cup
Parsley, finely chopped - 2 tbsp

Mashed potatoes:
Yellow potatoes, peeled, chopped - 2 lbs
Vegan butter, melted - 100g or more to desired consistency
Salt - to taste
Parsley, finely chopped - garnish on top

Whole Food:
Ingredients:
Base:
Carrots, small diced - 1 large
Onion, finely diced - 1 large
Celery, finely diced - 1 stalk
Garlic, minced - 6 cloves
King oyster mushrooms, small dice - 200g
Dried shiitake, soaked, small dice - 25g dried
Shiitake water - enough to deglaze during saute
Tomato paste - 3 tbsp
Whole wheat flour - 3 tbsp
Red wine - ½ bottle
Vegetable broth - 1 cup or more to desired consistency
TVP - 50g
Dried seaweed (wakame/nori/dulse), ground - ¼ tsp
Tamarind, deseeded - 1 piece
Dried herb mix (thyme, rosemary, sage) - 1 tsp
Mustard, ground - ½ tsp
Torula yeast (optional) - 1 tsp
Black pepper, cracked - ¼ tsp
Iodized salt - to taste
Marmite - 1 tsp
Dark soy sauce - a little bit for colour
Peas, frozen - 1 cup
Parsley, finely chopped - 2 tbsp

Mashed potatoes:
Yellow potatoes, peeled, chopped - 2 lbs
Soy/Plant milk, unsweetened, warm - ½ cup or more to desired consistency
Salt - to taste
Parsley, finely chopped - garnish on top

Full written recipe sheet: https://www.patreon.com/posts/47832797

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Support my work: https://www.patreon.com/leroyvgang
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Music: AK, Liam Thomas, CMA

How to make Malaysian Curry Laksa Noodles (vegan) recipe that is authentic and faithful to the classic Curry Laksa.

Sambal: https://youtu.be/QquxbcxqApA
Vegan eggs: https://youtu.be/-3DX_oYY8zQ
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Ingredients:
Spice paste:
Shallots, peeled, roughly chopped - 3 pieces
Garlic, peeled - 3 cloves
Red chilli. deseeded, roughly chopped - 1 large piece (2 if curry powder doesn’t contain chilies)
Lemongrass, bottom white part, finely sliced - ½ stalk
Ginger, peeled, sliced - ¾ inch
Water - ¼ cup
Curry powder (ideally a Malaysian brand with chilies in it) - 30g

Broth:
Canola oil - 2 tbsp
Fermented bean paste/red miso/doenjang - 1 tbsp
Vegetable broth, low sodium - 900ml
Kelp - 1 medium piece
Coconut milk - 200ml
Pandan - 2 leaves
Laksa leaf (Vietnamese coriander) - 2 stalks
Vegetable stock powder - to taste
Tofu puff (deep fried tofu), halved

Mung bean sprouts
Fresh alkaline eggless noodles (Mee)
Vegan egg
Cucumber
Mint
Laksa leaf
Sambal (Chili paste)
Lime

Full written recipe sheet: https://www.patreon.com/posts/47557792

Purchase ingredients:
Curry powder: https://amzn.to/3amu5W6
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Filming gear that I use: https://youtu.be/INtP06iJ_8k

Music: Phlocalyst

How to make Vegan Dim Sum Steamed Custard Buns recipe in 2 different ways. One's a vegan adaptation of the classic recipe and the other is a healthy whole food plant-based recipe.
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Ingredients:
Classic:
Custard:
Tofu, firm - 100g
Soy milk, unsweetened - 80g
Vegan butter, unsalted, melted - 80g
Sugar - 65g
Indian black salt - ¼ tsp
Annatto, ground - ¼ tsp
Cornstarch - 40g

Dough:
All-purpose flour - 240g
Baking powder - 5g
Instant yeast - 2.5g
Sugar - 10g
Salt - pinch
Soy milk, unsweetened, lukewarm - 160g
Vegetable shortening/Vegan butter, unsalted, room temperature - 10g

Whole Food:
Custard:
Pumpkin, peeled, chopped - 180g
Tofu, firm - 100g
Maple syrup - 2 tbsp
Vanilla extract - ¼ tsp
Sesame paste (tahini) - ½ tbsp
Indian black salt - ¼ tsp
Annatto, ground - ¼ tsp
Brown rice flour - 50g

Dough:
Whole wheat flour - 240g
Baking powder - 7g
Instant yeast - 2.5g
Iodized salt - pinch
Soy milk, unsweetened, lukewarm - 180g
Sesame paste (tahini) - 10g

Full written recipe sheet: https://www.patreon.com/posts/46749533
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Support my work: https://www.patreon.com/leroyvgang
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Music: BVG

How to make the most realistic Japanese-style Vegan Hamburger Steak recipe with oroshi ponzu sauce and vegan egg yolk.
Vegan egg yok: https://youtu.be/dWBj5kGZ3eE
Ponzu sauce: https://youtu.be/XTCSVng3tPs
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Ingredients:
Patty:
Vegan butter - 1 tbsp
Onion, peeled, finely diced - 1 medium
Dried shiitake, soaked, small diced - 3 pieces
Salt - ⅛ tsp
Canola oil
Beyond Beef/Vegan raw ground meat - 340g
Black pepper, cracked - ⅛ tsp or to taste

Vegetables:
Extra virgin olive oil
Garlic, peeled, crushed - 2 cloves
Carrots, peeled, turned
Mini potatoes, halved
Cremini mushrooms, halved
Broccoli, florets, blanched and chilled
Cherry tomatoes
Salt - to taste
Black pepper, cracked - to taste

Oroshi ponzu - https://youtu.be/XTCSVng3tPs
Shiso, finely chopped
Vegan egg yolk - https://youtu.be/dWBj5kGZ3eE

Full written recipe sheet: https://www.patreon.com/posts/46125292

Ring cookie cutter: https://amzn.to/3qdFcWd
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Support my work: https://www.patreon.com/leroyvgang
Drop a tip: https://ko-fi.com/leroyvgang
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Music: Killigrew
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How to make creamy sunny side up fried vegan egg (Vegan Egg McMuffin) using the "spherification technique" (reverse spherification). The vegan runny egg yolk is made with pumpkin and the egg white is made with tofu.

Soft boiled vegan egg: https://youtu.be/-3DX_oYY8zQ
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Ingredients:
Alginate bath:
Sodium alginate - 2.5g
Water - 500g

Egg yolk:
(Note: Ratio for liquid to calcium sulphate = Liquid 100g:Calcium sulphate 0.6g)
Pumpkin, peeled, chopped - 150g
Mustard, ground - ⅛ tsp
Nutritional yeast - 1½ tbsp
Annatto, ground - ⅛ tsp
Black salt - ¼ tsp
Vegetable broth - 50g
Extra virgin olive oil - ½ tbsp
Calcium sulphate - 1.3g

Egg white:
Vegan butter - 1 tbsp
Silken tofu, firm - 1 block
Black salt - to taste

Full written recipe sheet: https://www.patreon.com/posts/46077759

Purchase tools & ingredients (Amazon affiliate link):
Sodium alginate: https://amzn.to/38zPUAq
Perforated spherification spoon: https://amzn.to/3qaFhu0
Annatto: https://amzn.to/2XuP15U
Calcium sulphate: https://amzn.to/3qfQt8J
Black salt: https://amzn.to/3sd4o11
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Music: Killigrew

Learn how to make egg-free okonomiyaki (Japanese cabbage pancake) recipe, homemade okonomi sauce and tofu mayo.

Vegetable furikake recipe: https://youtu.be/7TrGeGoDoVk
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Classic version:
Ingredients:
Dashi:
Water - 1.5L
Dried shiitake - 6 pieces
Kelp - 1 large piece

Batter:
All-purpose flour - ½ cup
Soy flour - ⅓ cup
Black salt - ¼ tsp/to taste
Sugar - ¼ tsp
Baking powder - ½ tsp
Dashi - 220ml
Cabbage, finely chopped - ¼ large head
Pickled red ginger, chopped - ½ tbsp
Shiitake (from dashi), finely sliced - 2 pieces
Green onion, finely sliced - 1 stalk
Canola oil

Toppings:
Okonomi sauce
Vegan mayo
Fried shallots/onions
Pickled red ginger
Green seaweed flakes (Aonori)

Whole food version:
Ingredients:
Okonomi sauce:
Onion, peeled, finely diced - ½ small
Garlic, peeled, minced - 1 clove
Carrots, finely chopped - ¼ small
Apples, peeled, finely chopped - ½ small
Tomato paste - 1 tsp
Soy sauce - 2 tbsp/to taste
Dates, pitted - 6 pieces
Dashi - 200ml or more
Orange juice - ½ small orange
Mustard, ground - ⅛ tsp
Pumpkin pie spice - ⅛ tsp
Rice vinegar - ½ tbsp/to taste
Marmite - ¼ tsp

Mayo:
Tofu, medium firm - 150g
Salt - to taste
Mustard, ground - ¼ teaspoon
Nutritional yeast - ½ tbsp
Lemon juice - 1½ tbsp or to taste
Apple cider vinegar - 2 tbsp or to taste
Maple syrup - 1 tsp or to taste

Batter:
Spelt flour - ½ cup
Soy flour - ⅓ cup
Black salt - ¼ tsp/to taste
Baking powder - ½ tsp
Dashi - 220ml
Cabbage, core removed, finely chopped - ¼ head
Pickled red ginger, chopped - ½ tbsp
Shiitake (from dashi), finely sliced - 2 pieces
Green onion, finely sliced - 1 stalk

Toppings:
Green onion, finely sliced
Pickled red ginger
Vegetable furikake - https://youtu.be/7TrGeGoDoVk

Full written recipe sheet: https://www.patreon.com/posts/45328968
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Drop a tip: https://ko-fi.com/leroyvgang
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Music: Killigrew, Dimatis

Vegan Xmas Dinner 2020: Make it simple, but make it well. Vegan "Not Turkey" Roast (Tofurky), Mushroom Demi-glace/Gravy, Sauteed Vegetables.
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Ingredients:
Stock:
Canola oil
Red onion, chopped - 1 large
Carrot, chopped - 1 large
Celery, chopped - 3 stalks
Garlic, crushed - 10 cloves
Tomato paste - 1 tbsp
Kelp - 1 large piece
Thyme stems - 4
Bay leaves - 2
Water - 1.5L

Gravy:
Vegan butter - 2 tbsp
Cremini mushrooms, finely sliced - 3 cups
Salt - to taste
Red wine - 1 cup
Stock - 1L
Cornstarch - 1½ tsp or more
Water - 1 tbsp
Thyme, picked - 1 stalk
Black pepper, cracked - to taste
Vegetable bouillon powder - to taste

Roast:
Canola oil
Vegan roast - 1
Garlic, peeled, crushed - 3 cloves
Thyme - 4 stalks
Rosemary - 2 stalk
Vegan butter - 2 tbsp

Vegetables:
Carrots, peeled, chopped - 1 large
Mini potatoes - 1 pack
Pearl onions, peeled - 1 pack
Vegan butter - 1 tbsp
Garlic, peeled, crushed - 3 cloves
Thyme, picked - 1 stalk
Rosemary, picked - ½ stalk
Salt - to taste
Black pepper, cracked - to taste
Cherry tomatoes - 1 pack

Full written recipe sheet: https://www.patreon.com/posts/44911383
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Drop a tip: https://ko-fi.com/leroyvgang
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Music: Killigrew

Japanese-style ramen noodles - Fresh alkaline egg-free ramen noodles, black garlic broth, oyster mushroom "steak", vegan egg.

Vegan egg recipe: https://youtu.be/-3DX_oYY8zQ
Vegetable furikake recipe: https://youtu.be/7TrGeGoDoVk
---------------------
Ingredients:
Stock:
Canola oil
Ginger, sliced - 1 inch
Carrot, sliced - 1 large
Celery, sliced - 3 stalks
Red onion, peeled, sliced - 1 large
Dried shiitake - 6 pieces
Kelp - 1 large piece
Water - 1.5L

Broth:
Canola oil
Garlic, finely sliced - 6 cloves
Black garlic - 8 cloves
Black sesame, roasted, finely ground - 4 tbsp
Vegetable bouillon powder - 3½ tbsp or to taste
Dark soy sauce - 2 tbsp or to taste
Mirin - 1 tbsp or to taste
Stock - 1 cup + 1L

Mushroom:
Canola oil
Oyster mushrooms - 1 cluster
Togarashi - to taste
Salt - to taste

Fresh alkaline egg-free ramen noodles - 1 bundle or more depending on how much you can stuff your face
Vegan egg - https://youtu.be/-3DX_oYY8zQ
Mixed sprouts - garnish
Furikake - https://youtu.be/7TrGeGoDoVk
Lemon wedge - 1 piece
Chilli oil - garnish
Green onion, finely sliced - garnish
Sesame, roasted - garnish

Full written recipe sheet: https://www.patreon.com/posts/44639638
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