Top 7 Hottest Plant-Based Culinary Food & Drinks in Malaysia Today in 2024

Plant-based culinary arts course in Le Cordon Bleu Malaysia

To eat, or not to eat… meat? That is the question.

More and more Malaysians, young and old, are choosing the latter as green cuisine takes centre stage in 2024.

With an increased awareness of health benefits, concerns about environmental sustainability, and a desire for healthier lifestyles, we’re skipping the meat and embracing the wonders of plant-based cuisine.

Who said food made entirely from plants can’t be just as indulgent and delectable as its meaty counterparts? 


We’re not talking about simple salads here. Behold, mushroom burgers, vegan pastries, and even jackfruit curry!

So before you drool all over your screen, let’s dive into the top 7 plant-based culinary food and beverages trending now!

 

1. Mushroom-Based Dishes

Mushrooms are no stranger to the dinner plate in Malaysian households. They’re frequently used in comfort foods like soups and stir-fries.

In recent years, their role reached new heights as a nutritious meat substitute in top plant-based meals and vegan cuisine. 


Mushrooms like shiitake, oyster, and portobello are finding their way into everything from snacks to high-end restaurant menus.

Ever had a mushroom-based burger? Sautéed, grilled, or fried—it’s mouth-wateringly juicy and satisfying to the bite! 

That’s because our shroomy pals here have the amazing ability to absorb flavours from marinades and spices. 


They themselves sport an earthy, umami taste and chewy texture that rivals meat. 

This makes them perfect for some of the best plant-based dishes for dinner like burgers and rendang (slow-cooked stew with coconut milk).

Did you know? Mushrooms belong to the fungi kingdom, so they aren’t really plant or animal food! They are low in calories but high in dietary fibre, protein, and antioxidants like selenium and Vitamin D.

 

2. Fermented Foods

Fermented foods have a long history in Asia. 

Think miso (fermented soybean paste) from Japan, kimchi (pickled cabbages) from Korea, and our resident tempeh (fermented soybeans).

Due to their health benefits and bold favours, they graduated from niche products to mainstream staples in Malaysian diets. 

These foodstuffs promote stomach health and digestion, making them favourites in wellness circles.

The nice thing about fermented foods is that they are incredibly versatile in the kitchen and dining room. You can eat them as is or incorporate them into stir-fries, soups, and salads. 

Food lovers are now more adventurous than ever, eager to explore global cuisines and enjoy dishes made with similar techniques but offering completely different tasting experiences.

Fun fact: Fermentation has been a part of human culture for millennia, with evidence dating back to 6000 B.C. in the Middle East. 

Ancient civilisations used the practice to preserve food and enhance its nutritional value and flavours—a practice that continues to this day!

 

3. Aquafaba

Aquafaba refers to the starchy liquid left over from cooking chickpeas or other legumes. 

Little did you know that it has become a hero for revolutionising plant-based baking.

Aquafaba has a low calorie count, containing about 3–5 calories per tablespoon. 

While it isn’t rich in protein or fat like eggs, it has trace amounts of carbohydrates, proteins, and saponins, which aid emulsification and foaming. 

This gives it its egg-like properties to work as an ideal substitute for recipes that call for egg whites.

When whipped, aquafaba creates a fluffy, airy texture perfect for meringues, mousses, and even mayonnaise. 

If you need a natural, affordable, and allergen-free solution that replicates the lightness and structure of eggs in traditional pastry-making, aquafaba’s your best bet!

Did you know? Aquafaba has only been used in cooking since 2014. It has rapidly made a welcome home for itself in vegan kitchens around the world. The word “aquafaba” comes from the Latin for “water” (aqua) and “bean” (faba).

Want to know more about the wonders of the culinary world? Get a headstart today with Le Cordon Bleu’s highly acclaimed culinary arts course in Malaysia.

4. Kombucha

This tangy, slightly fizzy tea is made by fermenting sweetened black or green tea with a SCOBY (Symbiotic Culture of Bacteria and Yeast). 

Kombucha has become a household name among those following health-conscious diets that omit animal products or by-products.

The drink is packed with probiotics, antioxidants, and organic acids that aid digestion and boost your immune system. You can find locally brewed kombucha in cafés, health food stores, and major supermarkets. 

There are a lot of exciting flavour combinations to try, such as herds and spices, fruits, and even flowers.

Thinking of trying your hand at making some at home? Here’s a quick easy guide:


Ingredients:

  • 1 litre of water
  • 2 tea bags (black or green tea)
  • 1/4 cup sugar
  • 1 SCOBY (Symbiotic Culture of Bacteria and Yeast)
  • 1/2 cup kombucha from a previous batch (for starter liquid)

*If you don’t have starter liquid, replace it with store-bought, unflavored, unpasteurised kombucha.

Instructions:

  1. Boil water, then steep the tea bags for 5-10 minutes. Remove tea bags and stir in sugar until dissolved. Let the tea cool to room temperature.
  2. Pour the sweetened tea into a clean glass jar and add the kombucha starter liquid and SCOBY.
  3. Cover the jar with a cloth and secure it with a rubber band. Let it ferment at room temperature for 7–10 days. Taste periodically to check for your desired flavour.
  4. Once it’s ready, remove the SCOBY and store the kombucha in bottles. You can add flavourings like ginger or fruit for a second fermentation.


This simple and healthy plant-based drink recipe lets you experiment with your favourite mix and enjoy the benefits of homemade kombucha. 

The next time you’re looking for something refreshing on a hot summer day, consider a bubbly kombucha over a sugary soda.

Fun fact: The art of making kombucha dates back over 2,000 years to ancient China, where it was called the “Tea of Immortality.” Mysterious and delicious!


5. Almond Milk and Other Nut-Based Drinks

You’d be nuts to underestimate the power of nuts in drinkable form. We’re talking about almond milk and other nut-based beverages!

Almond milk is high in nutrients like Vitamin E and calcium, while offering rich flavours with fewer calories and no cholesterol. 

This makes it a healthier alternative to dairy milk for lactose-intolerant consumers in Malaysia. The creation process involves blending almonds with water and straining the pulp to produce a delicious and creamy drink.

In addition to almond milk, other nut-based drinks like cashew, macadamia, walnut milk, and many more have found a welcoming home in Malaysia’s vibrant coffee culture. 

Baristas have adopted it as the go-to alternative for plant-based lattes, with its smooth texture being a cherry on top.

These beverages cater to lactose-intolerant individuals and those looking for healthier, dairy-free options. 

Their mild, nutty flavour pairs well with coffee, smoothies, and even traditional Malaysian desserts like cendol and bubur cha cha. Use it in cooking, baking, and even as a standalone drink!

Did you know? The production of almond milk uses significantly less water than dairy milk. While almond milk is often criticised for being more water-intensive than other vegan milk, it’s still more eco-friendly compared to dairy milk, using about 74% less water!


6. Jackfruit

Jackfruit, or nangka, is a well-known staple in Southeast Asian cuisine. The fruit has become a rising star in green cuisine, and you find it grown locally all around Malaysia.

If you’ve never seen an unripe jackfruit, you’d be surprised by its stringy, fibrous, and meaty texture. This makes it an excellent substitute for shredded meats in dishes like tacos, sandwiches, and even curries. 

Much like our fungal friend the mushroom, the jackfruit is a versatile ingredient that can soak up spices and sauces beautifully to elevate any dish.

A single cup of jackfruit provides about 155 calories and about 18% of the daily recommended Vitamin C intake. It’s a good source of Vitamin A, magnesium, and potassium for maintaining healthy vision, bone health, and cardiovascular function.

If you’re trying to reduce your meat intake, then you’re in luck. Jackfruit is a heart-healthy choice with its low-fat and high-fibre content.

Fun fact: Jackfruit is one of the largest tree fruits in the world. It can grow up to 55 kg (120 pounds) in weight, 90 cm (35 inches) in length, and 50 cm (20 inches) in diameter!


7. Plant-Based Meat Alternatives

Imagine being able to closely mimic the texture and flavour of meat without having to worry about high cholesterol or dietary restrictions. 

That’s how plant-based meat alternatives like Beyond Meat and Impossible Foods have taken the food industry in Malaysia by storm. These products are designed to look, taste, and cook like real meat. 

They are made by isolating plant proteins (typically from soy, peas, or wheat) and then processing them with fats, binders, and flavourings to emulate the consistency and juiciness of animal meat. 

Heme, a molecule found in both plants and animals, is used to replicate the taste and “bleeding” effect of traditional beef.

This innovation allows consumers to enjoy the taste of meat with a much smaller carbon footprint. It’s popular with not just vegans and vegetarians, but also flexitarians (those who occasionally opt for plant-based options over animal products). 

These meat alternatives are also often fortified with high protein content and essential vitamins and minerals. Talk about yummy and eco-friendly!

Whether it’s a juicy burger or crispy sausages, these satisfying alternatives are now widely accessible to everyday consumers in supermarkets, eateries, and even fast-food chains across the country. 

So if you have the chance, you should definitely try some to see for yourself.

Did you know? According to MarketsandMarkets, the global plant-based meat market is projected to reach USD 8.3 billion by 2025, with Asia-Pacific being one of the fastest-growing regions.


Go Green for Mother Earth by Going Green on Your Plate with Le Cordon Bleu

Malaysia’s rise in plant-based culinary trends mirrors the global shift toward sustainability and health-conscious eating.

The country’s rich food culture is uniquely positioned to embrace these changes by blending local traditions with international innovations. 

There’s no better time to explore the top healthy plant-based dishes for breakfast, lunch, and dinner than this celebrated culinary movement has to offer.

From mushroom-based dishes to jackfruit meat substitutes and refreshing kombucha, these trends are truly reshaping the way we eat and live. 

If you’re inspired by these innovations and wish to pursue the craft as a fulfilling career, consider enrolling in our plant-based culinary course at Le Cordon Bleu.

With over a century of excellence in hospitality and culinary education, we provide the perfect environment for you to sharpen your skills and flourish at the top culinary university in Malaysia.

Get in touch with us today for more information on how you can turn your passion into vocation and be part of a healthier, more sustainable future with Le Cordon Bleu Malaysia.