In Episode 2 of Splendid Kitchen, Chef Glo shares easy to follow Asian-Inspired Vegetarian recipes as seen on Kumu’s KumunityStage.

Veggie Curry Ramen

  • 2 tbsp cooking oil
  • 6 cloves garlic, minced
  • ½ medium onion, diced
  • ½ inch ginger, julienned 
  • 2 teaspoons curry powder
  • 1 cup coconut cream
  • 6 cups vegetable stock
  • 1 cup sliced mushrooms
  • 1 cup sugar snap peas
  • ½ cup carrots cut thinly into coins
  • 2 baby bok choy, cut in half lengthwise keeping the leaves and stems intact
  • 8 oz noodles, choice of udon, ramen, or buckwheat 
  • Kosher salt
  • freshly cracked pepper
  • 1 tbsp sesame oil

For serving:

Splendid Kitchen streams every Sunday on Kumu at 8:30 AM
  • Fresh cilantro or Chinese celery
  • Sliced jalapenos, optional
  • Lime or calamansi slices


  1. Boil noodles according to package instructions, set aside.
  2. Saute garlic, onion, and ginger until fragrant and onion is translucent.  
  3. Add curry powder, coconut milk, vegetable stock, and bring to a boil.  
  4. Add carrots and mushrooms and simmer until done.
  5. Add bok choy and simmer until half cooked.
  6. Add sugar snap peas and turn off the heat, finish with sesame oil, and cover.


In a medium-sized bowl, twirl in a single serving of noodles, arrange the vegetables, and pour in broth.  Garnish with cilantro, sliced jalapeno, and lime wedges.

Splendid Kitchen: Asian-Inspired Vegetarian
Photo Credit: @endgie

Tofu Lettuce Wrap


  • 1 cup medium-firm tofu, drained and roughly crushed
  • 1 cup cooked garbanzo beans
  • 1/2 carrots, small dice
  • 1 small jicama, small dice
  • 1 small red bell pepper, small dice
  • 1/4 cup roasted peanuts
  • 4 cloves garlic, minced
  • 1/2 medium onion, diced
  • 2 tbsp chopped Chinese celery
  • 2 tbsp cooking oil
  • 3 tbsp liquid seasoning
  • 2 tbsp cornstarch
  • ¼ cup water
  • Salt and pepper to taste
  • Sesame seeds
  • 1 head iceberg lettuce, separated individually and kept in ice-cold water


  1. Heat olive oil in a saucepan over medium-high heat. Stir in garlic, onion, liquid seasoning sauce, until onions have become translucent, about 1-2 minutes.
  2. Stir in carrots and cook for about 3 minutes until tender.  
  3. Add jicama and bell peppers and cook for 1-3 more minutes; 
  4. Add garbanzo beans and crushed tofu, season with salt and pepper, to taste.
  5. Mix water and cornstarch then add to vegetable mixture and bring to a boil.
  6. To serve, spoon several tablespoons of the vegetable mixture into the center of a lettuce leaf, taco-style. 
  7. Top with crushed peanuts, sesame seeds and chili oil.
Splendid Kitchen: Asian-Inspired Vegetarian
Photo Credit: @endgie

Mango Lemongrass Dumpling


  • 1 tablespoon butter, cut into small chunks
  • 1 ripe mango, small dice
  • 1 tablespoons cornstarch dispersed in 1 tbsp water
  • ¼ cup lemongrass syrup
  • Wonton Wrappers
  • Lemongrass Syrup
  • ½ cup water 
  • ½ cup white sugar 
  • 1 stalk lemongrass, smashed and cut into inch pieces
  • ¼ cup melted butter
  • ¼ cup sugar
  • 1 teaspoon ground cinnamon 


  1. Prepare lemongrass syrup by bringing water, lemongrass, and sugar to a full boil.  Continue to boil for 5 mins.  Let it sit to cool down and steep the flavors.
  2. In a small saucepan, sauté mango in butter and add lemongrass syrup. 
  3. Add cornstarch slurry and bring to a boil.  Completely cool down.  The mixture should be very thick. Spoon onto one side of a round wonton wrapper.  Seal and fold creating a half-moon dumpling. 
  4. Air fry or deep fry until nice and golden. 
  5. Brush with melted butter and dip into cinnamon-sugar. 
  6. Serve hot.

Splendid Kitchen streams every Sunday on KumunityStage at 8:30 am. We would love to hear your feedback, please tag us @sweetspicesbyglo and @PalabasTayo on Instagram and show us your delicious renditions of this meal.

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