Chinese cuisine is renowned for its bold flavors, vibrant colors, and rich textures. But what if you’re a vegan looking to indulge in these delicious dishes without compromising your dietary preferences? Fear not! We’ve got you covered with this collection of 18 mouth-watering vegan Chinese recipes that will transport your taste buds to the streets of Beijing.
From classic stir-fries to innovative twists on traditional dishes, our recipe roundup features a variety of flavors and textures to satisfy any craving. Whether you’re a seasoned vegan or just starting out, these recipes are sure to become new favorites in your kitchen. So go ahead, get cooking, and experience the authentic flavors of China like never before!
Mapo Tofu with Mushrooms
Mapo tofu is a classic Sichuan dish that combines silken tofu, ground pork, and chili peppers. This variation adds earthy mushrooms to create a rich and savory flavor profile.
Ingredients:
– 1 block firm tofu, drained and crumbled
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 8 oz mushrooms (button or cremini), sliced
– 1 tablespoon fermented bean paste (doubanjiang)
– 1 teaspoon Sichuan peppercorns, toasted and ground
– 1/4 cup chicken broth
– 1 tablespoon soy sauce
– Salt and pepper, to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add onion and garlic; stir-fry until softened.
3. Add mushrooms; cook until tender, about 3-4 minutes.
4. Add tofu, doubanjiang, Sichuan peppercorns, chicken broth, soy sauce, salt, and pepper. Stir to combine.
5. Simmer for 2-3 minutes or until the flavors meld together.
6. Serve hot, garnished with chopped scallions if desired.
Cooking Time: 15-20 minutes
Vegan Kung Pao Chicken with Seitan
This vegan twist on the classic Sichuan dish combines tender seitan with crunchy peanuts and a spicy kick, all wrapped up in a flavorful sauce. Perfect for a quick and satisfying meal!
Ingredients:
– 1/2 cup seitan, cut into bite-sized pieces
– 2 tablespoons soy sauce
– 1 tablespoon cornstarch
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 cup peanuts
– 1/4 cup scallions, chopped
– 1 tablespoon vegan chili flakes
– 2 teaspoons rice vinegar
– 1/4 teaspoon red pepper flakes (optional)
– Salt and pepper to taste
Instructions:
1. In a medium bowl, whisk together soy sauce, cornstarch, garlic, and ginger. Add the seitan and toss to coat.
2. Heat 1 tablespoon of oil in a wok or large skillet over high heat. Add the seitan mixture and cook until browned, about 3-4 minutes. Remove from heat and set aside.
3. In the same wok or skillet, add the remaining 1 tablespoon of oil. Add peanuts and scallions, cooking until the peanuts are toasted, about 2 minutes.
4. Add the chili flakes, rice vinegar, and red pepper flakes (if using) to the wok or skillet. Stir-fry for 30 seconds.
5. Return the seitan to the wok or skillet, stirring to combine with the sauce. Cook for an additional 1-2 minutes, until heated through.
6. Season with salt and pepper to taste. Serve immediately.
Cooking Time: 10-12 minutes
Stir-Fried Vegan Chow Mein
This classic Chinese dish gets a plant-based twist with this simple and flavorful vegan chow mein recipe. With a medley of colorful vegetables, savory soy sauce, and nutty noodles, you’ll be hooked!
Ingredients:
– 1 cup vegan chow mein noodles
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (any color), sliced
– 1 cup firm tofu, cut into small cubes
– 2 teaspoons soy sauce
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Chopped scallions and sesame seeds for garnish (optional)
Instructions:
1. Cook noodles according to package instructions. Set aside.
2. Heat oil in a wok or large skillet over medium-high heat.
3. Add onion and garlic; stir-fry until onion is translucent, about 3 minutes.
4. Add bell peppers and tofu; cook for an additional 3-4 minutes, or until vegetables are tender-crisp.
5. Stir in soy sauce and sesame oil. Cook for 1 minute.
6. Combine cooked noodles with the vegetable mixture. Season with salt and pepper to taste.
7. Garnish with scallions and sesame seeds (if using). Serve hot!
Cooking Time: 15-20 minutes
Sweet and Sour Tofu Balls
Transform plain tofu into a crispy and flavorful treat with this easy recipe for Sweet and Sour Tofu Balls. Perfect as an appetizer or snack, these bite-sized morsels are sure to please.
Ingredients:
– 1 block firm tofu, drained and crumbled
– 1/2 cup cornstarch
– 1/4 cup sweetened condensed milk
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– 1/4 teaspoon salt
– Vegetable oil for frying
– Sweet and sour sauce (store-bought or homemade), for serving
Instructions:
1. In a bowl, mix together crumbled tofu, cornstarch, sweetened condensed milk, soy sauce, rice vinegar, sesame oil, and salt.
2. Shape mixture into small balls, about 1 inch in diameter.
3. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
4. Fry tofu balls until golden brown, about 5-6 minutes.
5. Remove from oil with slotted spoon and drain on paper towels.
6. Serve warm with sweet and sour sauce for dipping.
Cooking Time: 15-20 minutes
Vegetable Spring Rolls with Hoisin Sauce
Enjoy the perfect combination of crunchy spring rolls and savory hoisin sauce in this easy-to-make recipe.
Ingredients:
– 1 package spring roll wrappers (usually found in the produce section or international aisle)
– 1/2 cup finely chopped cabbage
– 1/2 cup finely chopped carrots
– 1/4 cup chopped scallions (green onions)
– 1/4 cup chopped bean sprouts
– 2 tablespoons soy sauce
– 1 tablespoon sesame oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cabbage, carrots, scallions, and bean sprouts.
2. Lay a spring roll wrapper on a flat surface. Place about 1/4 cup of the vegetable mixture in the center of the wrapper.
3. Brush edges with soy sauce and fold the wrapper into a neat package (or shape into desired form).
4. Repeat with remaining wrappers and filling.
5. Cook spring rolls in a large skillet or deep fryer with about 2-3 inches of oil over medium-high heat until golden brown, about 2-3 minutes per side.
6. Serve with hoisin sauce (store-bought or homemade) for dipping.
Cooking Time: 15-20 minutes
Vegan General Tso’s Tofu
This vegan take on the Chinese-American favorite combines crispy tofu with a tangy, sweet, and spicy sauce. Perfect as an appetizer or main course, this dish is sure to satisfy your cravings.
Ingredients:
– 1 block of extra-firm tofu, drained and cut into small cubes
– 1/4 cup cornstarch
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 2 tablespoons maple syrup
– 1 tablespoon vegan Worcestershire sauce
– 1 teaspoon ground ginger
– 1/2 teaspoon red pepper flakes (optional)
– 2 cloves garlic, minced
– 1/4 cup vegetable oil
Instructions:
1. In a shallow dish, mix together cornstarch and soy sauce.
2. Toss tofu cubes with the mixture until coated evenly.
3. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
4. Add tofu and cook for 5-7 minutes, until golden brown and crispy.
5. In a small bowl, whisk together remaining sauce ingredients (rice vinegar to red pepper flakes).
6. Pour the sauce into the skillet with the tofu and stir to combine.
7. Cook for an additional 2-3 minutes, until sauce has thickened slightly.
8. Serve immediately over your favorite sides or noodles.
Cooking Time: 20-25 minutes
Szechuan Eggplant with Garlic Sauce
A classic Sichuan dish that combines the flavors of roasted eggplant, savory garlic sauce, and a hint of spice. This recipe is quick to prepare and packed with flavor.
Ingredients:
– 2 medium eggplants
– 3 cloves garlic, minced
– 1 tablespoon ginger paste
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon Szechuan peppercorns, toasted and ground
– 1/4 teaspoon red pepper flakes (optional)
– Salt and pepper, to taste
– Vegetable oil, for roasting
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the eggplants into 1-inch pieces and toss with 1 tablespoon vegetable oil.
3. Roast the eggplant for 20-25 minutes, or until tender and slightly caramelized.
4. In a small pan, heat 1 tablespoon vegetable oil over medium-high heat. Add minced garlic and cook for 30 seconds.
5. Add ginger paste, soy sauce, rice vinegar, Szechuan peppercorns, and red pepper flakes (if using). Stir to combine.
6. Combine roasted eggplant with the garlic sauce and season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Vegan Hot and Sour Soup
Vegan Hot and Sour Soup Recipe
This recipe is a vegan twist on the classic Chinese soup, packed with mushrooms, tofu, and vegetables in a savory broth. It’s perfect for a quick and comforting meal.
Ingredients:
– 1 tablespoon sesame oil
– 1 small onion, thinly sliced
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 cup firm tofu, cut into small cubes
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup soy sauce (make sure it’s vegan)
– 1 tablespoon rice vinegar
– 1 teaspoon grated ginger
– 1/4 teaspoon red pepper flakes (optional, for some heat)
– Salt and pepper to taste
– Scallions, chopped (for garnish)
Instructions:
1. Heat sesame oil in a large pot over medium-high heat.
2. Add onion and cook until softened, about 3 minutes.
3. Add mushrooms and garlic; cook until mushrooms release their liquid and start to brown, about 5 minutes.
4. Add tofu, vegetable broth, soy sauce, rice vinegar, ginger, and red pepper flakes (if using). Bring to a boil, then reduce heat and simmer for 10-15 minutes or until soup has thickened slightly.
5. Season with salt and pepper to taste.
6. Garnish with chopped scallions and serve hot.
Cooking Time: 20-25 minutes
Braised Tofu with Bok Choy
Braised Tofu with Bok Choy Recipe
This simple and flavorful dish combines tender braised tofu with crisp and slightly sweet bok choy, perfect for a quick weeknight meal or special occasion.
Ingredients:
– 1 block firm tofu, drained and cut into 1-inch cubes
– 2 bunches bok choy, cleaned and chopped into florets
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce (optional)
– Salt and pepper to taste
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the tofu and cook until golden brown on all sides, about 5 minutes. Remove from the pan.
3. In the same pan, add the garlic and cook for 1 minute.
4. Add the bok choy and cook until slightly wilted, about 3-4 minutes.
5. Return the tofu to the pan and pour in the soy sauce and oyster sauce (if using). Stir to combine.
6. Reduce heat to low and simmer, covered, for 10-12 minutes or until the flavors have melded together.
7. Season with salt and pepper to taste.
Cooking Time: 20-22 minutes
Vegan Wonton Soup
Soothe your soul with this comforting and flavorful vegan wonton soup, packed with tender noodles and soft wontons filled with a savory mushroom mixture.
Ingredients:
– 1 package of round wonton wrappers (about 20-24 wrappers)
– 2 cups mixed mushrooms (such as cremini, shiitake, and button), finely chopped
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 2 tablespoons soy sauce
– 2 tablespoons vegetable broth
– 2 teaspoons sesame oil
– 4 cups water or vegan chicken broth
– 8 ounces noodles (such as rice noodles or udon)
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. In a pan, sauté the mushrooms, onion, and garlic until softened.
2. In a separate pot, bring water or broth to a boil. Cook noodles according to package instructions.
3. To assemble wontons, place a wrapper on a clean surface. Place 1-2 teaspoons of the mushroom mixture in the center. Fold the wrapper into a triangle, pressing edges together to seal.
4. Add wontons and noodles to the pot with water or broth. Simmer for 10-12 minutes or until wontons float to the surface.
5. Serve hot, garnished with chopped scallions if desired.
Cooking Time: 20-25 minutes
Stir-Fried Green Beans with Garlic
In just a few minutes, you can create a flavorful and nutritious side dish that pairs well with many meals. This simple stir-fry recipe highlights the natural sweetness of green beans with a punch of garlic flavor.
Ingredients:
– 1 pound fresh green beans, trimmed
– 2 cloves garlic, minced
– 2 tablespoons vegetable oil
– Salt and pepper to taste
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the garlic and cook for 30 seconds, until fragrant.
3. Add the green beans and stir-fry for 4-5 minutes, until they start to soften.
4. Continue cooking for an additional 2-3 minutes, until the green beans are tender but still crisp.
5. Season with salt and pepper to taste.
6. Serve hot and enjoy!
Cooking Time: 8-10 minutes
Vegan Char Siu Tofu
Transform classic Chinese char siu pork into a plant-based delight with this easy-to-make vegan char siu tofu recipe. With its sweet and savory flavors, this dish is perfect for a quick weeknight dinner or as an appetizer.
Ingredients:
– 1 block of extra-firm tofu, drained and cut into small cubes
– 1/4 cup of hoisin sauce (make sure it’s vegan)
– 2 tablespoons of rice vinegar
– 2 tablespoons of maple syrup
– 2 teaspoons of grated ginger
– 1 teaspoon of five-spice powder
– 1/4 teaspoon of red pepper flakes (optional, for some heat)
– 1 tablespoon of vegetable oil
Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a large bowl, whisk together hoisin sauce, rice vinegar, maple syrup, ginger, five-spice powder, and red pepper flakes (if using).
3. Add the tofu cubes to the marinade and toss to coat.
4. Line a baking sheet with parchment paper and brush with vegetable oil.
5. Remove the tofu from the marinade, letting any excess liquid drip off.
6. Place the tofu on the prepared baking sheet in a single layer.
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Chinese Scallion Pancakes
A classic Chinese street food, scallion pancakes are crispy on the outside and soft on the inside, with a savory flavor from the green onions. This recipe is easy to make and perfect for snacking or serving as an appetizer.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup warm water
– 1/4 teaspoon salt
– 1/4 teaspoon vegetable oil
– 1/2 cup chopped scallions (green onions)
– 1 egg, beaten (optional)
Instructions:
1. In a large mixing bowl, combine flour and salt.
2. Gradually add warm water to form a dough. Knead for 5 minutes until smooth.
3. Divide the dough into 4 equal pieces. Roll each piece into a ball and flatten slightly.
4. Brush the surface with vegetable oil and sprinkle chopped scallions evenly.
5. Fold the dough in half to form a triangle or a square shape, pressing edges to seal.
6. Cook on a non-stick skillet or wok over medium heat for 2-3 minutes per side, until golden brown.
Cooking Time: 8-10 minutes
Vegan Lo Mein with Mixed Vegetables
Savor a flavorful and nutritious Asian-inspired dish with this vegan lo mein recipe, packed with mixed vegetables and savory sauce.
Ingredients:
– 1 cup rice noodles (gluten-free)
– 2 tablespoons soy sauce
– 1 tablespoon sesame oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed bell peppers, broccoli, and carrots
– 1/4 cup chopped scallions
– Salt and pepper to taste
Instructions:
1. Cook rice noodles according to package instructions. Drain and set aside.
2. Heat sesame oil in a large wok or skillet over medium-high heat. Add onion and garlic; cook until softened (3-4 minutes).
3. Add mixed vegetables and cook, stirring occasionally, for 5-6 minutes or until tender-crisp.
4. In a small bowl, whisk together soy sauce and 2 tablespoons of water. Pour the mixture into the wok or skillet with the vegetable mixture; stir-fry for 1 minute.
5. Combine cooked noodles with the vegetable mixture; toss to coat. Season with salt and pepper to taste.
6. Garnish with chopped scallions and serve immediately.
Cooking Time: Approximately 15-20 minutes
Spicy Szechuan Noodles
Get ready for a flavor explosion with this Spicy Szechuan Noodles recipe! This dish is a staple of Chinese cuisine, combining the perfect balance of spicy and savory flavors.
Ingredients:
– 1 package of thin noodles (such as rice noodles or soba)
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon Szechuan peppercorns, toasted and ground
– 1 teaspoon soy sauce
– 1 teaspoon chili bean paste (doubanjiang)
– 1/4 teaspoon red pepper flakes
– Salt 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 and garlic; stir-fry until softened, about 2 minutes.
3. Add Szechuan peppercorns, soy sauce, chili bean paste, and red pepper flakes. Stir-fry for another minute.
4. Add cooked noodles to the wok and toss with the spicy sauce until well coated.
5. Season with salt to taste.
6. Garnish with chopped scallions if desired.
Cooking Time: 15-20 minutes
Vegan Sweet and Sour Pineapple Tofu
Satisfy your cravings with this tangy and sweet vegan dish that combines the flavors of pineapple, tofu, and a hint of spice. This recipe is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 block firm tofu, drained and cut into cubes
– 1 cup pineapple chunks
– 1/4 cup sugar
– 2 tablespoons soy sauce
– 2 tablespoons apple cider vinegar
– 1 tablespoon cornstarch
– 1 teaspoon sesame oil
– 1/4 teaspoon red pepper flakes (optional)
– Salt and pepper to taste
Instructions:
1. In a medium bowl, whisk together sugar, soy sauce, apple cider vinegar, and cornstarch.
2. Add the tofu cubes and toss to coat.
3. Heat the sesame oil in a large skillet over medium-high heat.
4. Add the pineapple chunks and cook for 2-3 minutes or until slightly caramelized.
5. Add the tofu mixture to the skillet and stir to combine with the pineapple.
6. Cook for an additional 2-3 minutes, stirring frequently, until the sauce has thickened.
7. Season with salt, pepper, and red pepper flakes (if using).
8. Serve hot over rice or noodles.
Cooking Time: 10-12 minutes
Chinese Steamed Buns with BBQ Jackfruit
Transform traditional Chinese steamed buns into a unique fusion dish by filling them with sweet and tangy BBQ jackfruit. This recipe combines the comforting warmth of steamed bread with the bold flavors of barbecue, perfect for adventurous eaters.
Ingredients:
– 1 package active dry yeast
– 2 cups all-purpose flour
– 2 tablespoons sugar
– 1/4 teaspoon salt
– 1/2 cup warm water
– 1/4 cup milk
– 1 egg, beaten
– 1/2 cup BBQ jackfruit (canned or homemade)
– 2 tablespoons hoisin sauce
– Sesame seeds and chopped scallions for garnish (optional)
Instructions:
1. In a large mixing bowl, combine yeast, flour, sugar, and salt.
2. Gradually add warm water, milk, and beaten egg to form a sticky dough.
3. Knead the dough for 10 minutes until smooth.
4. Divide the dough into 6-8 equal pieces.
5. Roll each piece into a ball and flatten slightly into a disk shape.
6. Place 1-2 tablespoons of BBQ jackfruit in the center of each disk, leaving a small border around the edges.
7. Fold the dough over the filling, forming a bun shape, and press edges together to seal.
8. Steam the buns for 12-15 minutes or until fluffy and cooked through.
Cooking Time: 12-15 minutes
Vegan Fried Rice with Shiitake Mushrooms
Elevate your vegan game with this savory and aromatic fried rice dish, packed with the earthy flavor of shiitake mushrooms. Perfect as a main course or side dish.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 cup mixed vegetables (e.g., peas, carrots, corn)
– 1 cup sliced shiitake mushrooms
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– 1 small onion, diced
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Heat sesame oil in a large skillet or wok over medium-high heat.
2. Add diced onion and cook until translucent (3-4 minutes).
3. Add mixed vegetables and cook until tender (2-3 minutes).
4. Add sliced shiitake mushrooms and cook until they release their moisture and start browning (4-5 minutes).
5. Push the vegetable mixture to one side of the pan.
6. Pour soy sauce into the empty side, stirring constantly to avoid burning.
7. Stir-fry cooked rice into the soy sauce mixture, breaking up any clumps.
8. Combine the rice with the vegetable mixture and stir-fry for 2-3 minutes, until everything is well combined.
9. Season with salt and pepper to taste.
Cooking time: 15-20 minutes
Summary
Vegan Chinese cuisine has never been more delicious! This collection of 18 mouth-watering recipes brings together authentic flavors and innovative twists. From classic dishes like Mapo Tofu with Mushrooms and Vegan Kung Pao Chicken with Seitan, to sweet treats like Sweet and Sour Tofu Balls and Vegan Lo Mein with Mixed Vegetables, there’s something for every palate. Other highlights include Vegetable Spring Rolls with Hoisin Sauce, Vegan General Tso’s Tofu, and Chinese Steamed Buns with BBQ Jackfruit. Get ready to spice up your meals with these flavorful vegan recipes!
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