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Tasty Polynesian Vegan Food Recipes

NEW YORK (CBSNewYork) -- Polynesian food is known for its bold flavors, which often mix sweet and savory with a fair amount of meat.

But how do you deliver on the flavor, while catering to a growing vegan population.

Daphne Chenge – the head chef at the Mother of Pearl restaurant in the East Village – spoke to CBS2's Andrea Grymes and Diane Macedo about some tasty vegan recipes.

The recipes are posted below. Click on the video player for more.


Serves 6

6 steamed buns, sliced in half

3 tbsp olive oil

1 onion, thinly sliced

1 lb shiitake mushroom, destemmed, thinly sliced

1 can green jackfruit, drained, soaked in water for at least 30 minutes

½ tsp salt

½ tsp pepper

1 tbsp ginger juice

1 tbsp soy sauce

1 tsp smoked paprika

Shred jackfruit using a grater or by hand so that it resembles shredded pork.

Heat olive oil in saute pan over medium heat. Add onions and cook for 18-20 minutes, stirring occasionally, until caramelized.

Add mushroom, jackfruit, spices and salt and cook for 20-25 minutes until caramelized.

Five Spice Ketchup

28 oz fresh or canned tomato purée

1 tsp chili powder

1-2 tsp five spice powder

1/2 cup brown sugar or agave

1/2 cup cider vinegar

1 tsp salt

Mix all ingredients. Pour into a saucepot and simmer until reduced and thickened to the desired texture.

To serve:

Fill steamed buns with mushroom jackfruit mixture and place in a steamer over a pot of boiling water. Steam until thoroughly heated. Garnish with cilantro and five spice ketchup


Serves 4

1 carrot, julienned

1 mango, julienned

Toss julienned carrot and mango with 1 tbsp olive oil, 1 tsp lemon juice, ¼ tsp lemon zest, ½ tsp salt.

12 oz package saimin noodles or soba noodles or rice vermicelli

Green Curry Broth

2 quarts water

1 14 oz can coconut milk

1 tbsp green curry paste

1 tsp minced lemongrass

1 tsp white pepper

1 tbsp white miso

1 tbsp rice wine

1 tbsp lemon juice

1 handful fresh kaffir lime leaves

Salt and pepper to taste

Put all ingredients in large stockpot and bring to a boil. Turn heat down to low and simmer for at least 30 minutes. Strain through a fine chinois.

Bring to boil again and add noodles. Cook according to directions for noodles you have chosen.


Pour broth and noodles into a bowl.

Garnish with slices of long chili pepper and a squeeze of lemon juice, fresh mint leaves


1 lb bananas

2 cups rice flour

canola oil for frying

Slice banana thinly on a bias so that the slices are 2 inches long.

Coat slices with rice flour.

Fry at 350 degrees until light golden and crisp


1 lbs plantains, thinly sliced on mandolin

canola oil for frying

Fry at 350 degrees until light golden and crisp


1 lb taro, peeled, thinly sliced on mandolin

Fry at 350 degrees until crisp

Papaya Salsa

8 cups papaya, peeled, deseeded, sliced into chunks

1 tbsp small red onion, very finely minced or crushed

2 cups tomatoes, quartered

¼ cup lemon juice

2 tbsp ground papaya seeds

1 tbsp salt

1 tbsp pepper

In food processor, add all ingredients and pulse until slightly chunky

Orange Guacamole

3 Haas avocados, halved, seeded and peeled

1/4 cup lime juice

1/4 cup orange juice

1 tsp orange zest

1 tbsp each: salt, ground cumin, cayenne, black pepper,

1 tsp onion, finely minced

1 roma tomatoes, seeded and diced

1 tbsp chopped cilantro

In a large bowl, mash together the avocado, salt, cumin, cayenne, black pepper.

Then, fold in the onions, tomatoes, cilantro, and garlic.

Let sit at room temperature for 1 hour and then serve.

Green Mango Poke

serves 4

Green Mango Poke

2 green mangos, large dice

3 tomatoes, large dice

1 jicama, large dice

¼ cup chopped dry-roasted macadamia nuts

Poke Sauce

1/2 cup soy sauce

2/3 cup rice wine

2/3 cup water

1/2 cup lime juice

1 tsp lime zest

2 tbsp sambal oelek (chili sauce)

1 tbsp sesame oil

1 stalk scallion, green only, sliced thinly

1 clove garlic, minced

1/4-inch piece ginger, peeled and grated

Whisk together all ingredients

Toss in the mango, jicama, and tomato and let marinate for at least 30 minutes.

Crispy Rice

leftover cooked rice

canola oil

Heat oil to 350 degrees. Fry rice until lightly golden and fully crisp.


Mix green mango mixture with 1 tbsp crispy rice and chopped macadamia.

Optional: serve over rice mixed with coconut milk.

Rum Fried Rice

serves 4

Rum Rice

2 cups jasmine rice

1 1/2 cup water

½ cup dark rum

1 tsp salt

2 tbsp white soy sauce (regular is fine too)

Combine rice with water, salt, rum, soy sauce in a rice cooker and cook according to directions.

To cook over stovetop, combine in a pot and cover. Bring to boil over high heat, then reduce to simmer for 15 minutes. Remove from heat and let sit covered for an additional 10 minutes.

Orange Edamame

1 lb shelled edamame

1 cup fresh squeezed orange juice

1 tbsp olive oil

1/2 tbsp salt

1 tsp black pepper

2 tsp orange zest

Mix all ingredients and let marinate, preferably at least overnight.

Pineapple Rum Sauce

1/2 cup rum

2 cups pineapple, small diced

1 tbsp olive oil

1 tsp salt

Heat olive oil in saute pan over high heat. Add pineapple and let cook undisturbed 3-4 minutes until caramelized.

Add rum, cook until reduced.


Mix rice with edamame.

Heat 2 tbsp canola oil in saute pan over high heat.

Add rice and let cook undisturbed for 4-5 minutes until a crust has formed on the bottom and the rice is fully heated.

Drizzle with pineapple rum sauce. Season with additional salt and pepper to taste.

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