Walk around KL or Penang today, and you’ll notice something new on the menus: plant-based choices everywhere. From vegan nasi lemak at hip cafés to plant-based satay stalls popping up at night markets, it’s clear this trend isn’t just a fad. More Malaysians are cutting back on meat, whether for health, beliefs & causes, or simply curiosity.
For F&B operators, this is big news. Plant-based meals are no longer “special request” items—they’re a growing consumer demand. And the good thing? You don’t have to reinvent the wheel. Our beloved Malaysian dishes can easily be adapted into vegetarian or vegan-friendly versions, without losing the authentic kick of flavour.
The beauty of Malaysian food is its bold flavours—and those flavours don’t rely on meat alone. With the right seasonings, you can give your plant-based menu the same “eh, sedaplah!” reaction customers expect.
No Malaysian can live without nasi lemak, right? To make it vegan, swap out belacan from the sambal and focus on building depth with chillies, onions, and a hint of tamarind.
A dash of AJI-NO-MOTO® can boost the umami, making sure your sambal still packs the same kick. Pair it with crispy fried tempe or tofu as the “protein” side—satisfying, hearty, and fully plant-based.
Simple, fast, and endlessly versatile. Tofu on its own may be bland, but with the right seasoning, it transforms. Toss your tofu cubes in SERI-AJI® Tepung Goreng for a light, crispy coating before stir-frying with veggies.
Adding AJI-SHIO® gives food a rich umami boost with balanced seasoning, adding gentle saltiness and depth that enhances natural flavours and makes every bite more savoury and satisfying. A vegetarian dish that eats like a main course, not just a side.
Satay is all about the marinade. Instead of chicken or beef, use plant-based meat alternatives (which are now much easier to source from local vegetarian suppliers).
Marinate them with spices, turmeric, and a splash of coconut milk. Serve with classic peanut sauce and ketupat—and your customers, for a moment, will barely miss the meat.
Going plant-based doesn’t mean turning your whole restaurant into a vegan café. No lah. What matters is offering a few solid options that stand out.
Plant-based food in Malaysia is no longer just for the niche crowd. It’s mainstream, and it’s here to stay. For F&B operators, this is a golden chance to reach a wider audience—from health-conscious millennials to families looking for lighter options.
With the right tweaks—and a little help from flavour-boosting seasonings like AJI-NO-MOTO®, SERI-AJI® Tepung Goreng, and AJI-SHIO®—you can serve vegetarian Malaysian food that’s fast, flavourful, and unmistakably authentic.
Because at the end of the day, good food is good food—whether it’s plant-based or not.
Ajinomoto Food Biz Partner
