Get ready to spice up your plant-based diet with these 18 mouthwatering vegan Chinese recipes! From spicy Kung Pao tofu to sweet and sour cauliflower, we’ve got you covered. In this article, we’ll be exploring a world of flavors that are just as vibrant and exciting as their non-vegan counterparts.
From classic stir-fries like Vegetable Lo Mein with Sesame Oil, to innovative twists on Szechuan eggplant in Garlic Sauce, there’s something for everyone on this list. Whether you’re a seasoned vegan or just starting out, these recipes will transport your taste buds to the streets of Beijing and beyond.
In the following pages, we’ll dive into the world of vegan Chinese cuisine, exploring a variety of dishes that are sure to satisfy your cravings and inspire your cooking. So without further ado, let’s get started!
Kung Pao Tofu with Peanuts
This classic Chinese dish combines the savory flavor of tofu with the crunch and spiciness of peanuts. Perfect for a quick weeknight dinner or as an appetizer, this recipe is sure to please.
Ingredients:
– 1 block firm tofu, cut into small cubes
– 2 tablespoons vegetable oil
– 3 cloves garlic, minced
– 1 tablespoon ginger, minced
– 1/4 cup peanuts
– 1/4 cup scallions, chopped
– 1/4 cup roasted chili peppers (such as Szechuan peppercorns)
– 1 tablespoon soy sauce
– 1 tablespoon Shaoxing wine (or dry sherry)
– 1 teaspoon cornstarch
– Salt and pepper to taste
– Chopped cilantro for garnish
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add tofu and cook until golden, about 3-4 minutes. Remove from pan.
3. In the same pan, add garlic, ginger, peanuts, scallions, and chili peppers. Stir-fry until fragrant.
4. Add soy sauce, Shaoxing wine, and cornstarch mixture. Cook for 1 minute.
5. Add tofu back into the pan and stir to combine.
6. Season with salt and pepper to taste.
7. Garnish with cilantro and serve immediately.
Cooking Time: 15-20 minutes
Mapo Tofu with Mushrooms
Mapo tofu, a classic Szechuan dish, gets an earthy twist by incorporating sautéed mushrooms into the spicy and savory mixture. This recipe combines the authentic flavors of Szechuan peppercorns, chili peppers, and fermented soybeans with the tender texture of tofu and mushrooms.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons vegetable oil
– 3 cloves garlic, minced
– 1 tablespoon Szechuan peppercorns, toasted and ground
– 1 teaspoon fermented soybeans (doubanjiang)
– 1/4 teaspoon red pepper flakes
– Salt to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add mushrooms and cook until they release their moisture and start browning (3-4 minutes).
3. Add garlic, Szechuan peppercorns, soybeans, and red pepper flakes. Cook for 30 seconds.
4. Add tofu and stir-fry until coated with the spicy mixture (2-3 minutes).
5. Season with salt to taste.
6. Garnish with chopped scallions if desired.
Cooking Time: 10-12 minutes
Vegan Sweet and Sour Tofu
A sweet and tangy twist on traditional tofu dishes, this recipe combines the flavors of pineapple, vinegar, and spices to create a mouthwatering vegan delight.
Ingredients:
– 1 block firm tofu, drained and cut into cubes
– 1/4 cup ketchup
– 1/4 cup apple cider vinegar
– 2 tablespoons maple syrup
– 1 tablespoon soy sauce
– 1 teaspoon grated ginger
– 1/4 teaspoon red pepper flakes (optional)
– 1/4 cup pineapple chunks
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large skillet or wok, combine ketchup, apple cider vinegar, maple syrup, soy sauce, ginger, and red pepper flakes (if using). Whisk until smooth.
2. Add tofu cubes to the skillet and cook for 5-7 minutes on medium-high heat, stirring occasionally, until golden brown.
3. Stir in pineapple chunks and continue cooking for an additional 2-3 minutes, until heated through.
4. Remove from heat and garnish with cilantro leaves (if using).
5. Serve immediately and enjoy!
Cooking Time: 10-12 minutes
Stir-Fried Garlic Bok Choy
This quick and flavorful stir-fry recipe is a great way to enjoy the tender and slightly sweet leaves of bok choy. With garlic as the star, this dish is sure to satisfy your cravings.
Ingredients:
– 1 bunch of bok choy (about 4-6 stalks)
– 3 cloves of garlic, minced
– 2 tablespoons of vegetable oil
– 1 teaspoon of soy sauce (optional)
– Salt and pepper to taste
Instructions:
1. Rinse the bok choy leaves and separate them from the stems. Cut off any tough or woody ends.
2. Heat one tablespoon of oil in a wok or large skillet over medium-high heat.
3. Add minced garlic and stir-fry for 30 seconds until fragrant.
4. Add the separated bok choy leaves to the wok, including any white stems. Stir-fry for 2-3 minutes until they start to soften.
5. Add soy sauce (if using) and season with salt and pepper to taste.
6. Continue stir-frying for another minute or until the bok choy is tender but still crisp.
7. Serve hot, garnished with sliced green onions if desired.
Cooking Time: 5-7 minutes
Vegetable Lo Mein with Sesame Oil
A classic Chinese dish gets a flavorful boost from sesame oil in this quick and easy recipe.
Ingredients:
– 1 cup lo mein noodles
– 2 cups mixed vegetables (bell peppers, carrots, broccoli, mushrooms)
– 2 tablespoons sesame oil
– 1 tablespoon soy sauce
– 1 teaspoon oyster sauce (optional)
– Salt and pepper to taste
– Scallions for garnish
Instructions:
1. Cook lo mein noodles according to package instructions. Drain and set aside.
2. Heat 1 tablespoon of sesame oil in a wok or large skillet over medium-high heat.
3. Add mixed vegetables and cook until tender, about 3-4 minutes.
4. In a small bowl, whisk together soy sauce and oyster sauce (if using).
5. Add cooked noodles to the wok or skillet with the vegetables. Pour in the soy sauce mixture and toss to combine.
6. Season with salt and pepper to taste.
7. Garnish with scallions and serve immediately.
Cooking Time: 15-20 minutes
Vegan General Tso’s Cauliflower
Transform ordinary cauliflower into a mouth-watering vegan version of the classic Chinese dish, General Tso’s chicken, with this easy and flavorful recipe. This vegan take on the popular dish is perfect for a quick weeknight dinner or as an appetizer.
Ingredients:
– 1 head of cauliflower, broken into florets
– 1/2 cup cornstarch
– 2 tablespoons soy sauce (make sure it’s free from animal products)
– 2 tablespoons maple syrup
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– 1/4 teaspoon red pepper flakes (optional, for some heat)
– Salt and pepper to taste
– Chopped scallions and toasted sesame seeds for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together cornstarch, soy sauce, maple syrup, rice vinegar, sesame oil, and red pepper flakes (if using). Add the cauliflower florets and toss until evenly coated.
3. Spread the cauliflower mixture on a baking sheet lined with parchment paper.
4. Bake for 20-25 minutes or until cauliflower is tender and slightly caramelized.
5. Season with salt and pepper to taste.
6. Garnish with chopped scallions and toasted sesame seeds (if desired).
7. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Szechuan Eggplant in Garlic Sauce
Szechuan Eggplant in Garlic Sauce Recipe: A Spicy Twist on a Classic Chinese Dish!
Ingredients:
– 2 medium eggplants, sliced into 1-inch pieces
– 3 cloves of garlic, minced
– 2 tablespoons vegetable oil
– 1 tablespoon soy sauce
– 1 tablespoon Shaoxing wine (or dry sherry)
– 1 teaspoon cornstarch
– 2 teaspoons Szechuan peppercorns, toasted and ground
– 1/4 teaspoon red pepper flakes (optional, for extra heat)
– Salt and black pepper, to taste
– Scallions, chopped (optional)
Instructions:
1. Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat.
2. Add the eggplant slices and cook until tender, about 3-4 minutes per side. Remove from the wok and set aside.
3. In the same wok, add the remaining 1 tablespoon of vegetable oil, minced garlic, and toasted Szechuan peppercorns. Cook for 30 seconds, stirring constantly.
4. Add soy sauce, Shaoxing wine, cornstarch, red pepper flakes (if using), salt, and black pepper. Stir until the mixture thickens, about 1 minute.
5. Return the eggplant to the wok and stir to combine with the garlic sauce. Cook for an additional 30 seconds.
6. Serve hot, garnished with chopped scallions if desired.
Cooking Time: Approximately 15-20 minutes
Braised Vegan Lion’s Head Mushrooms
A hearty and flavorful vegan take on the classic Chinese dish, Braised Lion’s Head Mushrooms is a perfect main course for a cozy evening. This recipe features tender, slow-cooked mushrooms in a rich sauce that’s sure to impress.
Ingredients:
– 4-6 lion’s mane mushrooms, cleaned and sliced
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 tablespoon vegetable oil
– 1 small onion, thinly sliced
– 3 cloves garlic, minced
– 1 cup vegetable broth
– 1/4 cup water
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Chopped scallions for garnish (optional)
Instructions:
1. Heat oil in a large saucepan over medium-high heat.
2. Add sliced onion and cook until caramelized, about 5 minutes.
3. Add minced garlic and cook for an additional minute.
4. Add sliced mushrooms and cook until they release their liquid and start to brown, about 5-7 minutes.
5. In a small bowl, whisk together soy sauce, rice vinegar, vegetable broth, water, and grated ginger.
6. Pour the braising liquid over the mushrooms and bring to a simmer.
7. Reduce heat to low and let cook for 20-25 minutes or until mushrooms are tender and sauce has thickened.
8. Season with salt and pepper to taste.
9. Garnish with chopped scallions, if desired.
Cooking Time: 25-30 minutes
Crispy Vegan Spring Rolls
Transform your snack game with these crispy vegan spring rolls! Made with a combination of vegetables and rice paper, these bite-sized treats are perfect for munching on the go or as a quick appetizer.
Ingredients:
– 1 package of rice paper wrappers
– 1/2 cup of finely chopped cabbage
– 1/4 cup of grated carrots
– 1/4 cup of diced bell peppers
– 1/4 cup of chopped scallions
– 1 tablespoon of soy sauce
– 1 tablespoon of sesame oil
– Salt and pepper to taste
Instructions:
1. Fill a large bowl with warm water.
2. Dip a rice paper wrapper into the water for about 10 seconds, until it becomes pliable.
3. Place the wrapper on a clean surface and arrange 1-2 tablespoons of the filling in the center.
4. Fold the bottom half of the wrapper over the filling, then fold in the sides and roll up to form a tight cylinder.
5. Repeat with remaining wrappers and filling.
6. Heat about 1/2 inch of oil in a large skillet or wok over medium-high heat.
7. Fry the spring rolls in batches until golden brown and crispy, about 3-4 minutes per side.
Cooking Time: 10-12 minutes
Vegan Chow Mein with Seitan
A classic Chinese-inspired dish gets a plant-based twist with the addition of seitan, a meat substitute made from wheat gluten. This vegan version of chow mein is quick, easy, and packed with flavor.
Ingredients:
– 1 package of seitan (wheat gluten), cut into thin strips
– 2 tablespoons of soy sauce
– 2 tablespoons of vegetable oil
– 1 onion, thinly sliced
– 2 cloves of garlic, minced
– 1 cup of mushrooms (button or cremini work well), sliced
– 2 cups of mixed vegetables (bean sprouts, cabbage, carrots, and bell peppers)
– 2 teaspoons of oyster sauce (use vegan version or omit if necessary)
– Salt and pepper to taste
– Cooked rice or noodles for serving
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the seitan and cook until golden brown, about 3-4 minutes. Remove from the pan and set aside.
3. Add the onion and garlic to the pan and cook until softened, about 2-3 minutes.
4. Add the mushrooms and mixed vegetables to the pan and cook until tender, about 5 minutes.
5. Return the seitan to the pan and stir in soy sauce and oyster sauce (if using). Season with salt and pepper to taste.
6. Serve over cooked rice or noodles.
Cooking Time: 15-20 minutes
Spicy Dan Dan Noodles with Peanut Sauce
This Spicy Dan Dan Noodles with Peanut Sauce recipe is a flavorful and spicy twist on the classic Chinese dish, featuring noodles tossed in a savory peanut sauce with a kick of chili flakes.
Ingredients:
– 1/2 pound noodles (such as lo mein or soba)
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon soy sauce
– 1 teaspoon chili flakes
– 1/4 cup peanut butter
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon honey
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Cook noodles according to package instructions. Drain and set aside.
2. Heat oil in a wok or large skillet over medium-high heat. Add onion, garlic, and ginger; cook until onion is translucent.
3. In a small bowl, whisk together soy sauce, chili flakes, peanut butter, rice vinegar, and honey. Pour into the wok and stir to combine.
4. Add cooked noodles to the wok and toss to coat with the peanut sauce. Season with salt and pepper to taste.
5. Serve immediately, garnished with chopped scallions if desired.
Cooking Time: 15-20 minutes
Vegan Hot and Sour Soup
Vegan Hot and Sour Soup Recipe
Warm up with this comforting and flavorful vegan hot and sour soup! This recipe is a twist on the classic Chinese-inspired dish, using plant-based ingredients to create a delicious and satisfying meal.
Ingredients:
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 2 cups mushrooms (such as shiitake or cremini), sliced
– 2 cups vegetable broth
– 1 cup soy sauce (make sure it’s vegan)
– 1/4 cup rice vinegar
– 1 teaspoon sesame oil
– 1/2 teaspoon grated ginger
– 1/4 teaspoon red pepper flakes (optional, for some heat)
– Salt and pepper to taste
– 1/4 cup cubed tofu (or other plant-based protein), optional
Instructions:
1. Heat the oil in a large pot over medium-high heat.
2. Add the onion and garlic; cook until softened, about 3-4 minutes.
3. Add the mushrooms; cook until they release their liquid and start to brown, about 5 minutes.
4. Add the broth, soy sauce, rice vinegar, sesame oil, ginger, and red pepper flakes (if using). Bring to a boil, then reduce heat to low and simmer for 15-20 minutes or until the flavors have melded together.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with sliced green onions and cubed tofu (or other plant-based protein) if desired.
Cooking Time: 20-25 minutes
Sticky Rice with Chinese Sausage Substitute
A classic Chinese comfort food, Sticky Rice with Chinese Sausage is a staple dish that pairs perfectly with many other Asian-inspired flavors. This simplified recipe substitutes traditional Chinese sausage with a more accessible option.
Ingredients:
– 1 cup uncooked glutinous (sticky) rice
– 2 cups water
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– 1/4 teaspoon salt
– 1/4 teaspoon sugar
– 1/4 cup Chinese sausage substitute (e.g., cooked chorizo or andouille sausage), sliced
Instructions:
1. Rinse the sticky rice thoroughly and soak it in water for at least 4 hours or overnight.
2. Drain and rinse the rice again, then combine with 2 cups of fresh water in a medium saucepan.
3. Bring the mixture to a boil, then reduce heat to low and cover with a tight-fitting lid. Simmer for 15-20 minutes or until the water is absorbed and the rice is cooked.
4. In a separate pan, heat the vegetable oil over medium-high heat. Add the garlic, salt, and sugar, and cook for 1 minute.
5. Add the sliced Chinese sausage substitute to the pan and stir-fry until crispy.
6. Serve the sticky rice with the crispy sausage on top.
Cooking Time: 20-25 minutes
Vegan Char Siu Tofu
Vegan Char Siu Tofu Recipe
A plant-based twist on the classic Cantonese dish, this vegan char siu tofu recipe is a game-changer for anyone looking to replicate the sweet and savory flavors of traditional char siu. This dish is perfect for serving as an appetizer or main course.
Ingredients:
– 1 block of firm tofu, drained and cut into bite-sized pieces
– 2 tablespoons of soy sauce
– 2 tablespoons of maple syrup
– 2 tablespoons of rice vinegar
– 1 tablespoon of cornstarch
– 1 teaspoon of five-spice powder
– 1/4 teaspoon of white pepper
– 2 cloves of garlic, minced
– 1 tablespoon of grated ginger
– 1/4 cup of vegetable oil
Instructions:
1. In a shallow dish, whisk together soy sauce, maple syrup, rice vinegar, and cornstarch.
2. Add tofu to the marinade and toss to coat.
3. Heat vegetable oil in a wok or large skillet over medium-high heat.
4. Remove tofu from marinade, letting any excess liquid drip off.
5. Cook tofu for 3-4 minutes per side, until golden brown.
6. Add garlic, ginger, five-spice powder, and white pepper to the pan and stir-fry for 1 minute.
7. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Steamed Dumplings with Shiitake Filling
A simple and flavorful Chinese-inspired dish that combines tender dumplings filled with savory shiitake mushrooms.
Ingredients:
– 2 cups all-purpose flour
– 2 tablespoons cornstarch
– 1/4 teaspoon salt
– 1/4 cup warm water
– Filling ingredients:
+ 1/2 cup fresh shiitake mushrooms, finely chopped
+ 1 clove garlic, minced
+ 1 tablespoon soy sauce
+ 1 tablespoon sesame oil
Instructions:
1. In a large mixing bowl, combine flour, cornstarch, and salt. Gradually add warm water to form a dough.
2. Knead the dough for 5-7 minutes until smooth and elastic.
3. Divide the dough into small balls, about the size of a golf ball.
4. Roll out each ball into a thin circle.
5. Place a tablespoon of shiitake filling in the center of each circle.
6. Fold the dough over the filling to form a half-moon shape and press edges together to seal.
7. Steam dumplings over boiling water for 10-12 minutes, or until cooked through.
Cooking Time: 10-12 minutes
Vegan Wonton Soup with Bok Choy
A comforting and nutritious soup that combines the delicate flavors of bok choy and wontons, perfect for a chilly day.
Ingredients:
– 1 package vegan wontons (usually found in the frozen food section or online)
– 2 tablespoons sesame oil
– 1 onion, thinly sliced
– 4 cloves garlic, minced
– 2 bunches bok choy, chopped
– 4 cups vegetable broth
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. In a large pot, heat the sesame oil over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent, about 3-4 minutes.
3. Add the bok choy and cook until wilted, about 2-3 minutes.
4. Pour in the vegetable broth and bring to a simmer.
5. Cook the wontons according to package instructions (usually by boiling or pan-frying).
6. Add the cooked wontons to the pot along with soy sauce; season with salt and pepper to taste.
7. Serve hot, garnished with chopped scallions if desired.
Cooking Time: 20-25 minutes
Black Pepper Tofu Stir-Fry
This Asian-inspired stir-fry is a flavorful and healthy meal option that can be prepared in just 15 minutes. The combination of crispy tofu, crunchy vegetables, and bold black pepper creates a deliciously savory dish.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 tablespoons vegetable oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (any color), sliced
– 1 teaspoon ground black pepper
– Salt to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
2. Add tofu and cook until golden brown, about 3-4 minutes. Remove from pan and set aside.
3. In the same pan, add remaining 1 tablespoon of oil, onion, and garlic. Cook until onion is translucent.
4. Add bell peppers and cook for an additional 2-3 minutes, or until tender.
5. Return tofu to the pan and stir in black pepper. Season with salt to taste.
6. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 15 minutes
Vegan Scallion Pancakes
Satisfy your craving for a crispy and savory snack with these vegan scallion pancakes. Made with simple ingredients, they’re perfect for a quick appetizer or side dish.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup vegan butter, melted
– 1/4 cup scallion greens, chopped
– 1 tablespoon soy sauce (optional)
– Water, as needed
Instructions:
1. In a large bowl, whisk together flour, cornstarch, salt, and baking powder.
2. Add the melted vegan butter, chopped scallions, and soy sauce (if using). Mix until a dough forms.
3. Gradually add water to form a smooth batter.
4. Heat a non-stick skillet or wok over medium heat.
5. Pour in 1/4 cup of batter and cook for 2-3 minutes, until the bottom is golden brown.
6. Flip and cook for an additional 1-2 minutes, until crispy and cooked through.
Cooking Time: 10-12 minutes
Summary
Get ready to spice up your vegan Chinese food game with these 18 flavorful and authentic recipes! From spicy Kung Pao Tofu with Peanuts to sweet and sour Vegan Sweet and Sour Tofu, there’s something for every taste bud. Try your hand at classic dishes like Stir-Fried Garlic Bok Choy, Vegetable Lo Mein with Sesame Oil, or Vegan General Tso’s Cauliflower. For a savory twist, explore Braised Vegan Lion’s Head Mushrooms, Crispy Vegan Spring Rolls, and more. Whatever you choose, these recipes are sure to transport your taste buds to the streets of China!
