Taro cake vegan recipe

Hello hello! Comin atcha with a new vegan recipe! Finally huh. You just thought my life was just about wining and dining, drinking and cavorting didn’t you?!! Ha ha, yeah right. Well. Yes now I’m in cooking mode!! To the despair and disgust of my poor boyfriend. Just kidding. I’m not too bad in the kitchen ya herd?! I may not be no Rachel Ray or that Italian chick on the Food Network, but I can put out some decent dishes.

So what I will share with you beautiful people today is a Taiwanese vegan dish! Yum yum in the tum tum. I just recently discovered this cultural gem from my bf’s parents. They were kind enough to cook me a separate vegan dish for me whenever they cooked! So nice huh? The dish features a pan fried taro cake. As some of you might know, taro is often used in many different types of various Asian dishes. Taro is quite similar to the sweet potato, and fittingly, taro is often used in [Asian] desserts. In these [sometimes] sugary desserts, the taro is often characterized by a purple color. For instance, taro slush boba tea is purple, halo halo [YUM!!! a filipino dessert] has purple taro ice cream, so on and so forth. And that shit is damn good. But you can also get raw taro cakes from certain Chinese markets [if you're in L.A., basically go anywhere in the San Gabriel Valley], and you can pan fry/pan sautee the taro cakes into an actual delicious entree!

Vegan recipes :: Taro dish

This fantastic staple is called “yui toh gao” in Mandarin. So now you know, and you can ask for it at the market. :) There are many different brands of taro cakes and honestly, I couldn’t really tell you which one is the best or anything. But I have tried a couple of different ones and they are all delish. My suggestion is to pick a taro cake that has a bit more color in it. They usually come in big rectangular blocks that are sealed air tight. As a word of warning, please make sure to read the ingredients on the label [they usually have English on the packages], as some taro cakes actually may contain pork or some other animal product.

So typically, I usually just come home and slice that huge cake up into a lot of relatively thin slices…not too thin of course.

  • You take a medium sized pan and put only a little bit of oil in it. You can choose the weapon of choice: vegetable oil, canola oil, olive oil, whatever oil fancies you.
  • Throw a couple of the taro slices on after the oil and pan has heated up for a bit, and pan sautee each side of the taro cake for roughly 4 minutes, depending on the thickness of the slices. Basically just cook those suckers til they’re a nice slightly golden brown color, and voila! You iz done.
  • Serve it with rice [another vegan Asian staple], either brown rice, white rice or bastami rice if you’re feeling like you want something more exotic. Hell, pair it with any kind of wheatness! Like cous cous, quinoa, etc.

If you eat it this way, you MUST pair it with, yet again, an AMAZING [vegan] sauce. It just heightens everything and gives it that shot of flavor that every wonderful dish boasts. Okay, so I’m sorry I can’t be more specific, but I swear this is all that it says on the label: “CHILI SAUCE.” You can get this at the Chinese market too, as well as Vietnamese markets. The one that I have is in a skinny cylindrical bottle.

The ingredients are:

  • tomato
  • long pepper
  • sugar
  • salt
  • mushroom extract
  • citric acid

So maybe that will help you find the right sauce. But MAN. It’s so amazing. You can also use a bit of soy sauce and mix both together, and it creates a stunning taste in your mouth. Gaaaaaaa! I seriously love these taro cakes!! A new found vegan food / vegan recipe is always cause for excitement ain’t it?!

I almost forgot. You can also steam some Asian veggies [i.e. bok choy, shiitake mushrooms] to keep the whole meal consistent, or cook up one of your favorite vegetable side dishes.

The cooking and preparation process when I cook is extremely simple and easy. But please feel free to get as creative as you want!! Viva vegan taro cake!!!