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PlantPlate.com is here to provide the recipes, information, and practical advice needed to follow a healthy plant-based diet. Whether you're interested in improving your health, losing weight, or eating more sustainably, a whole foods plant-based diet may be the perfect solution for you.

My name's Emma, and I started PlantPlate in 2013 with the help of my husband Scott, a web developer and fellow plantivore. I’m a certified Plant-Based Nutritionist who loves to cook, and I've followed a plant-based diet for over a decade. Having lived in various locations throughout the world - sometimes on a shoestring budget, and often with irregular and demanding work schedules - I’ve had to constantly adapt my diet in order to make it work. It’s taught me a lot, and it’s motivated me to show others just how accessible and enjoyable this way of eating can be.

The recipes featured on PlantPlate are based on minimally processed plant foods, including fruits, vegetables, whole grains and legumes. They're free from all animal products, processed oils and refined carbohydrates, and are made with simple and affordable ingredients. Our articles are aimed at providing you with plant-based know-how when it comes to shopping, cooking, nutrition and day-to-day living. We have answers to common questions and share practical knowledge that we have acquired through experience. Finally, the resources section contains links to books, DVDs, and video presentations from some of the world's leading experts on plant-based nutrition. It is our hope that these resources will help you to fully understand and evaluate the health benefits of this wonderful way of eating.

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Vietnamese Vermicelli Salad

Crisp, refreshing, and bursting with flavour, this vibrant vermicelli salad is the ideal plant-based meal for a warm summer's day!

Prep Time: 20 Minutes
Cook Time: 5 Minutes
Yield: Serves 2 as a main; Serves 4 as a side


We love Vietnamese and Thai cuisine, but unfortunately, most of the dishes served at our local restaurants are loaded with oil and salt. Fortunately, however, the flavours and ingredients of south-east Asia lend themselves perfectly to healthy plant-based cooking, so we can prepare oil-free versions of our favourite dishes (like this one!) at home.

We use a brown rice vermicelli noodle for this recipe, which can be found in most Asian supermarkets or in health food stores. You can also make this with a thin buckwheat soba or regular rice noodle instead.

While we're perfectly happy to eat this on its own as a meal, it's also great served as part of a large spread at picnics or dinner parties. You can prepare and mix the ingredients ahead of time, then keep the dressing separate to add just before serving.

In order to make this recipe 100 gluten-free, you will need to use Tamari. This is a wheat-free version of soy sauce which you'll be able to find online and in most health food stores.


  • 1 tbsp. sesame seeds
  • 150g brown rice vermicelli
  • 1 medium red pepper (capsicum), sliced thinly
  • 2 medium carrots, peeled into strips
  • 1/2 a large cucumber, sliced thinly
  • Large handful chopped fresh cilantro (coriander)
  • 2 tbsp. finely chopped fresh mint

For the dressing:

  • 1 tbsp. grated fresh ginger
  • 2 tbsp. natural peanut butter (no added oil or sugar)
  • 2 tbsp. fresh lime juice
  • 1 tbsp. rice vinegar
  • 1 tbsp. low sodium tamari (or low sodium soy sauce)
  • 2 tsp. pure maple syrup (or rice syrup)
  • 1/4 tsp. red pepper flakes


  1. Place sesame seeds in a small pan over a medium heat. Toast for 1-2 minutes, tossing gently to prevent burning. When fragrant, remove the pan from the heat and set aside.
  2. Cook vermicelli according to packet instructions (it should only take a few minutes.) Drain the noodles, and rinse thoroughly with cold water. Squeeze out any excess liquid before transferring to a large salad or mixing bowl. Add the red pepper, carrots, cucumber, cilantro and mint. Toss with your hands until all ingredients are well combined.
  3. Combine all dressing ingredients in a small bowl or jar and stir to combine. Drizzle over the salad, then toss lightly with a pair of tongs. Refrigerate until ready to serve.

Prepared salad will keep, refrigerated, for up to 24 hours.