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Delicious Inspirations by Vegan Crush

by Maricel Brezl

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Several years ago, I quit my job, sold everything I owned and since then, traveled around the world to over 70 countries and territories. I have flown hundreds of thousands of miles and slept in all sorts of places. The experience has turned my life upside down and made me who I am today.

My journey opened me up to the possibilities of the world. I shifted my diet to plant based after learning more about nutrition, animal welfare, and the environmental impacts of factory farming. From there, I started expanding my horizons with food. Animals are often regarded as commodities, and their wellbeing is considered important only when it affects productivity and profit. But they are sentient beings just like us, and they require greater consideration.

Food choices are not about giving up something, it is about finding something better to eat. Personally, I cook very intuitively. On my blog, you will find a good number of vegan Indian and fusion foods, other cuisines of places visited, cookies and cakes, and so much more. I have tried a number of different products that I never would have even considered when I was not a vegan. Since then, cooking has become a whole new dimension for me.

During my travels, I used those opportunities to collect my favorite recipes in each and every country visited from locals, vendors, restaurants and friends all over the world, which then brought me to start developing vegan versions of the recipes. What’s so interesting and wonderful is I get to learn and know the different cooking techniques of each and everyone of them - never stop learning in life.

There are many who have also asked me on what I eat and how I remain a vegan especially during my time of travels. With that, I started my food blog, Maricel’s Vegan Crush and a YouTube channel to inspire people to embrace more plant based food without feeling the least bit deprived. And yes, my recipes are great for meat eaters and picky kids too! I like to keep it healthy and constantly strive to reduce fats and sugar. I am the type of cook who does not stick solely on cookbook or a stickler for measurements. My food philosophy keeps changing based on things that make sense to me and you will be able to notice that in the posts and recipes over the time.



I also host events called VEDGE IN Supperclub in Bangkok, which is a cross combination between a dinner party and a restaurant. The only difference between our dinner and an expensive high street establishment is that you are able to dine-in at a relaxed, informal atmosphere of a homely dining room with your fellow diners.

One of my most popular recipes that I would love to share with you is my all-time favorite, Veggie Protein Patties. These patties are very quick and easy to make. I hope I can inspire you and take you to my journey of a joyful, satisfying, healthy and plant based lifestyle. It can be combined with many different dishes as a side dish or a main dish with dipping sauce or in a burger and so much more. Flour and oats are used in these patties, thus they are not gluten-free. TVP Soy Texture is a wonderful source of protein and is inexpensive with long shelf life that everyone will enjoy.


Veggie Protein Patties



  • Serves 3
  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 23 minutes



  • 1 cup Mince TVP Soy Texture (soaked in water for about 10 minutes, drained and squeezed)
  • 2 tomatoes (small dice)
  • 1 onion (small dice)
  • 3⁄4 cup water (almost-boiling)
  • 1/4 cup chive (small dice)
  • 1/4 cup quick-cooking oats
  • 1⁄2 teaspoon dried parsley flakes
  • 1⁄2 teaspoon dried Oregano
  • 1⁄4 teaspoon mustard powder
  • 1⁄4 cup whole wheat pastry flour
  • 1 tablespoon nutritional yeast
  • 1 tablespoon sunflower seeds
  • 3 tablespoon soy sauce
  • 1 tablespoon vinegar or lemon juice
  • 1 teaspoon pepper
  • Vegetable oil for frying



  • Place the water into a bowl and add the oregano, parsley flakes, onion and mustard powder with the oats and TVP soy texture, and mix well.
  • Add the vinegar and soy sauce and chive to the mixture, and let rest for 5 minutes so the TVP can soak up the flavors.
  • Add the sunflower seeds and incorporate.
  • Add the whole-wheat pastry flour and nutritional yeast, and mix thoroughly.
  • Form about 4 to 6 flat patties by hand (or about 8 to 10 if you want slider size).
  • Put a heavy-bottom skillet on medium heat and add a light coating of high-smoke point oil like canola oil and cook each patty for about 3 to 5 minutes on each side or until golden brown.


Thank you for taking the time to check out this article! To read more great content on food, wine and travel, please visit our blog section. If you’re looking to become an expert at preparing delicious vegan food, why not check out one or more of our vegan cuisine cooking holidays? Browse through the vast choices here.

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