BrownGirlVegan
6 recipes converted from their YouTube cooking videos.
2-INGREDIENT JAPANESE YOGURT CHEESECAKE✨
A plant‑based take on the viral Japanese yogurt cheesecake that uses only high‑protein Greek soy yogurt, a drizzle of agave, and Biscoff cookies. The acidity of the soy yogurt and the sweet, buttery crumbs create a creamy, cheesecake‑like texture without any dairy. Chill overnight for the perfect slice.
AIRFRYER BANG BANG TOFU💥
A high‑protein, vegan Asian‑inspired dish featuring extra‑firm tofu tossed in a flavorful spice blend, air‑fried to crisp perfection, and coated in a creamy Sriracha‑mayo sauce. Perfect as a main course served over rice or noodles.
EP 3: CHILI OIL WONTON SKIN NOODLES🍜
A quick vegan noodle‑like dish made from sliced wonton wrappers boiled and tossed in a spicy, aromatic sauce featuring citron pepper, gochugaru, sesame oil, soy sauce, and chili crisp. Perfect for a single serving snack or light meal.
THE ONLY FRUIT SALAD YOU’LL EVER NEED🌈
A quick, vibrant fruit salad perfect for hot summer days. Follow BrownGirlVegan's tips: avoid overly soft fruits, use equal parts sweet and sour fruit, and chill for a few hours for the best texture and flavor.
VEGAN BIBIMBAP🍚🌶️
A vibrant vegan bibimbap packed with crunchy oyster mushrooms, fresh vegetables, spicy‑sweet goji sauce, and a crispy rice crust cooked in a traditional stone‑clay pot. Perfect for a wholesome Korean‑inspired meal.
FROZEN WHIPPED DALGONA COFFEE☕️
A vegan twist on the viral Dalgona coffee trend: equal parts vanilla instant coffee, agave syrup, and hot water are whisked into stiff peaks, frozen overnight, and then swirled into oat milk over ice for a refreshing, creamy cold coffee drink.