Malaysian Curry Laksa is one of my old-time classic recipes. This dish uses an umami stock of shiitake mushrooms and kelp. What adds to this dish is the sweet coconut tempers the spicier chillies. With the individual choosing how much chili oil to add on top. I also love how the garnishing adds freshness to this dish, giving it a more wholesome all-round experience.
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Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.