30 Vegan Chinese Recipes

1. Vegan Braised Shiitake Mushrooms

Cooking time: 30 minutes | Preparation time: 20 minutes | Servings: 4-6

NUTRITIONAL FACTS:

Calories: 118 | Total Fat: 6g | Total Carbohydrates: 15g | Dietary Fiber: 4g | Protein: 6g

KITCHEN TOOLS:

• Large skillet
• Mixing bowl
• Whisk
• Measuring cups and spoons

INGREDIENTS:

• 1 pound shiitake mushrooms, stemmed and sliced
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1/4 cup soy sauce
• 1/4 cup vegetable broth
• 1/4 cup rice wine
• 2 tablespoons agave syrup
• 2 tablespoons cornstarch
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 2 green onions, sliced

INSTRUCTIONS:

1. Heat the vegetable oil in a large skillet over medium-high heat. Add the garlic and ginger and sauté for 1-2 minutes.
2. Add the sliced shiitake mushrooms to the skillet and stir to coat with the oil, garlic, and ginger. Sauté for 5-7 minutes, until the mushrooms are tender and golden brown.
3. In a mixing bowl, whisk together the soy sauce, vegetable broth, rice wine, agave syrup, cornstarch, sesame oil, and rice vinegar.
4. Pour the sauce over the mushrooms in the skillet and stir to coat. Bring the mixture to a simmer and cook for 5-7 minutes, until the sauce has thickened and the mushrooms are fully coated.
5. Remove the skillet from the heat and sprinkle the sliced green onions over the top of the mushrooms.
6. Serve the braised shiitake mushrooms hot, garnished with additional sliced green onions if desired. Enjoy!

2. Vegan Chinese BBQ Tofu

Cooking time: 30 minutes | Preparation time: 10 minutes | Servings: 4

NUTRITIONAL FACTS:

Calories: 256 | Total Fat: 15g | Total Carbohydrates: 11g | Dietary Fiber: 6g | Protein: 20g

KITCHEN TOOLS:

• Mixing bowl
• Whisk
• Baking sheet
• Aluminum foil

INGREDIENTS:

• 1 block of firm tofu, drained and pressed
• 2 tablespoons of hoisin sauce
• 1 tablespoon of soy sauce
• 1 tablespoon of rice vinegar
• 1 tablespoon of maple syrup
• 1 tablespoon of grated ginger
• 2 cloves of garlic, minced
• 1/2 teaspoon of Chinese five spice powder
• Salt and pepper, to taste
• Green onions, sliced, for garnish

INSTRUCTIONS:

1. Preheat your oven to 375°F (190°C).
2. Line a baking sheet with aluminum foil.
3. Cut the tofu into 1/2-inch cubes.
4. In a mixing bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, maple syrup, grated ginger, minced garlic, Chinese five spice powder, salt, and pepper.
5. Add the cubed tofu to the bowl and toss until the tofu is coated with the marinade.
6. Transfer the tofu to the lined baking sheet.
7. Bake for 20-25 minutes, until the tofu is browned and crispy.
8. Garnish with sliced green onions and serve.

3. Vegan Chinese Black Bean Stir-Fry

Cooking time: 30 minutes | Preparation time: 10 minutes | Servings: 4

NUTRITIONAL FACTS:

Calories: 214 | Total Fat: 13g | Total Carbohydrates: 20g | Dietary Fiber: 4g | Protein: 11g

KITCHEN TOOLS:

• Large skillet
• Bowl for mixing
• Cutting board
• Knife
• Spatula or wooden spoon

INGREDIENTS:

• 2 tablespoons of vegetable oil
• 1 block of extra-firm tofu, pressed and cubed
• 1 tablespoon of cornstarch
• 1 tablespoon of soy sauce
• 2 cloves of garlic, minced
• 1 tablespoon of fresh ginger, minced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow onion, sliced
• 1 tablespoon of fermented black beans
• 2 tablespoons of hoisin sauce
• 1 teaspoon of sesame oil
• Salt and pepper to taste
• Cooked rice, for serving

INSTRUCTIONS:

1. In a large skillet, heat the vegetable oil over medium-high heat.
2. In a bowl, combine the cornstarch and soy sauce, then add the cubed tofu and stir until coated.
3. Add the tofu to the skillet and cook for 5-7 minutes, stirring occasionally, until golden brown. Remove the tofu from the skillet and set aside.
4. In the same skillet, add the garlic and ginger and cook for 1-2 minutes until fragrant.
5. Add the sliced bell peppers and onion and cook for 3-5 minutes until tender.
6. Add the fermented black beans, hoisin sauce, sesame oil, salt, and pepper, and stir to combine.
7. Add the tofu back to the skillet and stir until the tofu is coated with the sauce.
8. Serve the stir-fry over cooked rice.

4. Vegan Chinese Braised Tofu

Cooking time: 40 minutes | Preparation time: 15 minutes | Servings: 4

NUTRITIONAL FACTS:

Calories: 244 | Total Fat: 18g | Total Carbohydrates: 11g | Dietary Fiber: 5g | Protein: 13g

KITCHEN TOOLS:

• Cutting board
• Knife
• Large skillet
• Measuring cups and spoons
• Whisk

INGREDIENTS:

• 1 block of firm tofu, cut into cubes
• 1 tablespoon vegetable oil
• 1/2 cup vegetable broth
• 2 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1/4 cup chopped scallions
• Salt and pepper, to taste

INSTRUCTIONS:

1. In a large skillet, heat the vegetable oil over medium-high heat. Add the cubed tofu and fry until browned on all sides. Remove the tofu from the skillet and set aside.
2. In the same skillet, add the chopped onion, minced garlic, and grated ginger. Stir-fry until fragrant, about 1 minute.
3. Add the sliced bell peppers to the skillet and stir-fry until they are tender, about 5 minutes.
4. In a small bowl, whisk together the vegetable broth, soy sauce, hoisin sauce, rice vinegar, and brown sugar. Pour the mixture into the skillet and bring to a simmer.
5. In a separate bowl, whisk together the cornstarch and water. Slowly pour the mixture into the skillet while stirring constantly, until the sauce thickens.
6. Add the fried tofu to the skillet and stir to coat it in the sauce. Simmer for an additional 5-10 minutes, until the tofu is heated through.
7. Season the dish with salt and pepper to taste. Garnish with chopped scallions before serving

5. Vegan Chinese Broccoli

Cooking time: 10 minutes | Preparation time: 10 minutes | Servings: 4-6

NUTRITIONAL FACTS:

Calories: 88 | Total Fat: 5g | Total Carbohydrates: 9g | Dietary Fiber: 3g | Protein: 4g

KITCHEN TOOLS:

• Cutting board
• Knife
• Large pot
• Mixing bowl
• Whisk

INGREDIENTS:

• 1 pound Chinese broccoli (gai lan)
• 3 cloves garlic, minced
• 2 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch
• 1 tablespoon sugar
• 1/4 teaspoon red pepper flakes (optional)
• Water for blanching
• Salt and pepper to taste

INSTRUCTIONS:

1. Rinse the Chinese broccoli under cold water and trim off the tough ends of the stems.
2. Bring a large pot of salted water to a boil. Add the Chinese broccoli and blanch for 2-3 minutes, until tender but still crisp. Drain and transfer to a serving dish.
3. In a small bowl, whisk together the soy sauce, rice vinegar, cornstarch, sugar, and red pepper flakes (if using).
4. Heat the vegetable oil in a small saucepan over medium heat. Add the minced garlic and stir-fry for 30 seconds, until fragrant.
5. Pour the sauce mixture into the saucepan and stir until thickened, about 1-2 minutes.
6. Pour the garlic sauce over the Chinese broccoli and toss to coat. Season with salt and pepper to taste.
7. Serve hot as a side dish or over rice as a main dish.

6. Vegan Chinese Cucumber Salad

Cooking time: 10 minutes | Preparation time: 10 minutes | Servings: 4

NUTRITIONAL FACTS:

Calories: 76 | Total Fat: 4g | Total Carbohydrates: 10g | Dietary Fiber: 1g | Protein: 1g

KITCHEN TOOLS:

• Mixing bowl
• Whisk or fork
• Cutting board
• Knife

INGREDIENTS:

• 2 large cucumbers, thinly sliced
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tbsp sugar
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1/2 tsp red pepper flakes
• 1/4 cup chopped scallions
• 1 tbsp sesame seeds

INSTRUCTIONS:

1. In a mixing bowl, whisk together rice vinegar, soy sauce, sugar, sesame oil, minced garlic, grated ginger, and red pepper flakes.
2. Add sliced cucumbers to the mixing bowl and toss until coated with the dressing.
3. Transfer the cucumbers to a serving dish and garnish with chopped scallions and sesame seeds.
4. Serve chilled or at room temperature.

7. Vegan Chinese Eggplant Stir-Fry

Cooking time: 20 minutes | Preparation time: 15 minutes | Servings: 4

NUTRITIONAL FACTS:

Calories: 175 | Total Fat: 8g | Total Carbohydrates: 25g | Dietary Fiber: 8g | Protein: 4g

KITCHEN TOOLS:

• Large skillet or wok
• Mixing bowl

INGREDIENTS:

• 2 Chinese eggplants, cut into bite-sized pieces
• 1 red bell pepper, sliced
• 1 yellow onion, sliced
• 4 cloves of garlic, minced
• 2 tablespoons of vegetable oil
• 2 tablespoons of soy sauce
• 2 tablespoons of hoisin sauce
• 1 tablespoon of cornstarch
• 1 tablespoon of water
• Salt and pepper to taste
• Optional: sliced green onions for garnish

INSTRUCTIONS:

1. In a mixing bowl, whisk together soy sauce, hoisin sauce, cornstarch, water, and a pinch of salt and pepper. Set aside.
2. Heat vegetable oil in a large skillet or wok over medium-high heat.
3. Add minced garlic to the skillet and stir-fry for 30 seconds until fragrant.
4. Add sliced onion and bell pepper to the skillet and stir-fry for 3-4 minutes until tender.
5. Add the eggplant to the skillet and stir-fry for 5-7 minutes until tender.
6. Pour the sauce over the eggplant and stir-fry for an additional 2-3 minutes until the sauce thickens and coats the vegetables.
7. Taste and adjust seasoning as needed.
8. Garnish with sliced green onions, if desired.
9. Serve hot with rice or noodles.

8. Vegan Chinese Fried Wontons

Cooking time: 15 minutes | Preparation time: 20 minutes | Servings: 4

NUTRITIONAL FACTS:

Calories: 180 | Total Fat: 7g | Total Carbohydrates: 25g | Dietary Fiber: 4g | Protein: 4g

KITCHEN TOOLS:

• Wok or deep frying pan
• Paper towels
• Slotted spoon

INGREDIENTS:

• 1 package of wonton wrappers
• 1 cup of shredded cabbage
• 1/2 cup of chopped carrots
• 1/2 cup of chopped scallions
• 1 tbsp of soy sauce
• 1 tbsp of sesame oil
• 1 tsp of grated ginger
• 1 tsp of garlic powder
• 1/4 tsp of black pepper
• Oil for frying

INSTRUCTIONS:

1. In a mixing bowl, combine the shredded cabbage, chopped carrots, chopped scallions, soy sauce, sesame oil, grated ginger, garlic powder, and black pepper. Mix well.
2. Lay out a wonton wrapper on a clean surface. Place about 1 teaspoon of the vegetable mixture in the center of the wrapper.
3. Dip your finger in water and moisten the edges of the wrapper. Fold the wrapper in half diagonally to make a triangle, pressing the edges together to seal.
4. Fold the two bottom corners of the triangle towards each other and press to seal.
5. Repeat the process until all of the filling is used up.
6. Heat the oil in a wok or deep frying pan over medium-high heat. When the oil is hot, add the wontons and fry until golden brown, about 2-3 minutes.
7. Use a slotted spoon to remove the wontons from the oil and place them on paper towels to drain excess oil.
8. Serve the wontons hot with your favorite dipping sauce.

9. Vegan Chinese Green Beans:

Cooking time: 25 minutes | Preparation time: 15 minutes | Servings: 4

NUTRITIONAL FACTS:

Calories: 100 | Total Fat: 5g | Total Carbohydrates: 12g | Dietary Fiber: 5g | Protein: 3g

KITCHEN TOOLS:

• Wok or large skillet
• Slotted spoon
• Cutting board
• Chef’s knife
• Small bowl
• Large mixing bowl

INGREDIENTS:

• 1 pound green beans, trimmed
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon brown sugar
• 1 teaspoon cornstarch
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste
• Toasted sesame seeds, for garnish

INSTRUCTIONS:

1. In a small bowl, whisk together soy sauce, rice vinegar, brown sugar, cornstarch, red pepper flakes (if using), and a pinch of salt and pepper. Set aside.
2. Heat the vegetable oil in a wok or large skillet over high heat. Add the green beans and stir-fry for 2-3 minutes, until slightly browned and tender-crisp.
3. Add the garlic and ginger and stir-fry for another 30 seconds, until fragrant.
4. Pour the soy sauce mixture over the green beans and toss to coat. Continue cooking for 1-2 minutes, until the sauce has thickened and the green beans are coated in a glossy sauce.
5. Serve hot, garnished with toasted sesame seeds.

10. Vegan Chinese Noodle Soup

Cooking time: 30 minutes | Preparation time: 15 minutes | Servings: 4

NUTRITIONAL FACTS:

Calories: 320 | Total Fat: 4g | Total Carbohydrates: 57g | Dietary Fiber: 6g | Protein: 16g

KITCHEN TOOLS:

• Large pot
• Large skillet
• Cutting board
• Chef’s knife
• Ladle
• Serving bowls

INGREDIENTS:

• 8 oz dried Chinese wheat noodles
• 4 cups vegetable broth
• 2 cups water
• 1 tbsp vegetable oil
• 1 tbsp grated ginger
• 2 garlic cloves, minced
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1/2 tsp black pepper
• 1/2 tsp chili flakes (optional)
• 1 cup sliced mushrooms
• 1 cup sliced bok choy
• 1/2 cup sliced green onions
• 1/2 cup sliced carrots
• 1/2 cup sliced red bell pepper

INSTRUCTIONS:

1. Cook the noodles according to the package directions. Drain and rinse under cold water. Set aside.
2. In a large pot, bring the vegetable broth and water to a boil.
3. In a large skillet, heat the vegetable oil over medium-high heat. Add the grated ginger and minced garlic and cook for 1 minute, until fragrant.
4. Add the soy sauce, rice vinegar, sugar, black pepper, and chili flakes (if using) to the skillet. Stir to combine.
5. Add the sliced mushrooms, bok choy, green onions, carrots, and red bell pepper to the skillet. Cook for 5-7 minutes, until the vegetables are tender.
6. Add the cooked noodles to the pot of boiling broth. Ladle the vegetable mixture into the pot and stir to combine.
7. Serve the soup hot in serving bowls.

11. Vegan Chinese Steamed Dumplings

Cooking time: 15 minutes | Preparation time: 60 minutes | Servings: 40 dumplings

NUTRITIONAL FACTS:

Calories: 150 | Total Fat: 2g | Total Carbohydrates: 26g | Dietary Fiber: 5g | Protein: 6g

KITCHEN TOOLS:

• Large mixing bowl
• Rolling pin
• Dumpling press (optional)
• Steaming basket or steamer insert
• Large pot with lid

INGREDIENTS:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 3/4 cup warm water
• 1 tablespoon vegetable oil
• 1/2 cup chopped shiitake mushrooms
• 1/2 cup chopped cabbage
• 1/2 cup chopped carrots
• 1/2 cup chopped scallions
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon sesame oil

INSTRUCTIONS:

1. In a large mixing bowl, whisk together the flour and salt. Gradually pour in the warm water, stirring with chopsticks or a fork until a rough dough forms.
2. Knead the dough on a floured surface for 5-7 minutes, until it becomes smooth and elastic. Cover the dough and let it rest for 30 minutes.
3. In a separate bowl, mix together the chopped shiitake mushrooms, cabbage, carrots, scallions, garlic, ginger, soy sauce, hoisin sauce, and sesame oil. Set aside.
4. Roll out the dough on a floured surface until it’s about 1/8 inch thick. Use a round cookie cutter or the rim of a glass to cut out circles of dough.
5. Place a spoonful of the vegetable filling in the center of each circle of dough. Use a dumpling press or your fingers to fold the dough over and seal it shut, crimping the edges as you go.
6. Place the dumplings in a steaming basket or steamer insert. Steam the dumplings over boiling water for 10-15 minutes, until the dough is cooked through.
7. Serve hot with soy sauce or dipping sauce of your choice.

12. Vegan Chinese Tofu and Vegetable Stir-Fry

Cooking time: 15 minutes | Preparation time: 20 minutes | Servings: 4

NUTRITIONAL FACTS:

Calories: 206 | Total Fat: 11g | Total Carbohydrates: 15g | Dietary Fiber: 3g | Protein: 13g

KITCHEN TOOLS:

• Wok or large skillet
• Cutting board
• Knife
• Mixing bowl
• Wooden spoon or spatula

INGREDIENTS:

• 1 block of firm tofu, drained and sliced into cubes
• 2 tablespoons of vegetable oil
• 2 cloves of garlic, minced
• 1 tablespoon of ginger, minced
• 1 small onion, sliced
• 1 red bell pepper, sliced
• 1 cup of snow peas, trimmed
• 1 cup of broccoli florets
• 2 tablespoons of soy sauce
• 1 tablespoon of hoisin sauce
• 1 tablespoon of cornstarch
• 1/4 cup of water
• Salt and pepper to taste
• Cooked rice, to serve

INSTRUCTIONS:

1. In a mixing bowl, combine soy sauce, hoisin sauce, cornstarch, and water. Mix until well combined and set aside.
2. Heat oil in a wok or large skillet over medium-high heat. Add garlic and ginger and cook for 1 minute.
3. Add onion and cook for 2-3 minutes until soft.
4. Add red bell pepper, snow peas, and broccoli florets. Stir-fry for 3-4 minutes until vegetables are tender.
5. Add the cubed tofu and stir-fry for another 2-3 minutes until heated through.
6. Pour the sauce mixture over the tofu and vegetables and stir to coat everything evenly.
7. Cook for another 1-2 minutes until the sauce thickens.
8. Season with salt and pepper to taste.
9. Serve hot with cooked rice.

13. Vegan Dan Dan Noodles

Cooking time: 15 minutes | Preparation time: 10 minutes | Servings: 4

NUTRITIONAL FACTS:

Calories: 450 | Total Fat: 13g | Total Carbohydrates: 64g | Dietary Fiber: 3g | Protein: 19g

KITCHEN TOOLS:

• Large pot for boiling noodles
• Colander
• Wok or large frying pan
• Wooden spoon or spatula
• Knife and cutting board

INGREDIENTS:

• 8 oz. dried Chinese egg noodles
• 2 tbsp. vegetable oil
• 1 garlic clove, minced
• 1 tbsp. ginger, minced
• 4 green onions, thinly sliced
• ¼ cup vegetable broth
• 2 tbsp. tahini
• 2 tbsp. soy sauce
• 1 tbsp. rice vinegar
• 2 tsp. sugar
• 1 tsp. Sichuan peppercorns
• 1 tsp. chili flakes (optional)
• 1 cup thinly sliced cucumber
• ½ cup roasted peanuts, chopped
• Salt, to taste

INSTRUCTIONS:

1. Bring a large pot of water to a boil. Add the egg noodles and cook according to package instructions until tender but still slightly firm. Drain and rinse under cold water. Set aside.
2. Heat the vegetable oil in a wok or large frying pan over medium heat. Add the garlic, ginger, and half of the green onions. Stir-fry for 1-2 minutes or until fragrant.
3. Add the vegetable broth, tahini, soy sauce, rice vinegar, sugar, Sichuan peppercorns, and chili flakes (if using). Stir until well combined and simmer for 2-3 minutes or until the sauce has thickened slightly.
4. Add the cooked egg noodles to the wok and stir gently to coat with the sauce.
5. Divide the noodles among serving bowls and top with sliced cucumber, chopped peanuts, and the remaining green onions.
6. Serve hot, garnished with extra chili flakes and salt to taste.

14. Vegan Dumplings

Cooking time: 10-15 minutes | Preparation time: 45 minutes | Servings: 4-6

NUTRITIONAL FACTS:

Calories: 200 | Total Fat: 4 | Total Carbohydrates: 30g | Dietary Fiber: 3g | Protein: 9g

KITCHEN TOOLS:

• Large pot for boiling dumplings
• Medium bowl for mixing dumpling filling
• Knife and cutting board
• Small spoon or spatula
• Mixing spoon or chopsticks
• Rolling pin

INGREDIENTS:

For the dumpling dough:

• 2 cups all-purpose flour
• 1/2 cup water
• 1/4 teaspoon salt

For the dumpling filling:

• 1 cup finely chopped cabbage
• 1/2 cup grated carrots
• 1/2 cup chopped mushrooms
• 1/4 cup chopped green onions
• 2 cloves garlic, minced
• 2 teaspoons grated ginger
• 2 teaspoons soy sauce
• 1 teaspoon sesame oil
• Salt and pepper, to taste

INSTRUCTIONS:

1. In a medium bowl, mix together the flour, water, and salt until a dough forms. Knead the dough on a floured surface for 5-10 minutes, or until smooth. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. In another medium bowl, mix together the cabbage, carrots, mushrooms, green onions, garlic, ginger, soy sauce, sesame oil, salt, and pepper to make the dumpling filling.
3. Roll out the dough on a floured surface until it is about 1/8 inch thick. Use a round cookie cutter or the rim of a glass to cut out circles of dough.
4. Place a small spoonful of the dumpling filling in the center of each dough circle. Wet the edges of the dough with water, fold the dough in half to form a half-moon shape, and press the edges together to seal. Repeat with the remaining dough circles and filling.
5. In a large pot of boiling water, carefully add the dumplings and boil for 3-5 minutes, or until the dumplings float to the surface and the dough is cooked through.
6. Remove the dumplings with a slotted spoon and serve hot, garnished with chopped green onions.

15. Vegan General Tso’s Tofu

Cooking time: 30 minutes | Preparation time: 20 minutes | Servings: 4

NUTRITIONAL FACTS:

Calories: 361 | Total Fat: 16g | Total Carbohydrates: 36g | Dietary Fiber: 4g | Protein 22g

KITCHEN TOOLS:

• Large skillet or wok
• Mixing bowl
• Measuring cups and spoons
• Wooden spoon

INGREDIENTS:

For the tofu:

• 1 block (14 oz) firm tofu, drained and cut into small cubes
• 1/4 cup cornstarch
• 2 tablespoons vegetable oil

For the sauce:

• 1/4 cup vegetable broth
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons maple syrup
• 1 tablespoon cornstarch
• 1 tablespoon vegetable oil
• 2 garlic cloves, minced
• 1 tablespoon ginger, minced
• 1/2 teaspoon red pepper flakes
• 2 green onions, sliced
• 1 tablespoon sesame seeds, for garnish
• Steamed rice, for serving

INSTRUCTIONS:

1. In a mixing bowl, toss the cubed tofu with cornstarch until well coated.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the coated tofu and cook until golden brown and crispy, about 5-7 minutes. Remove the tofu from the pan and set aside.
3. In the same pan, add the vegetable broth, soy sauce, rice vinegar, maple syrup, and cornstarch. Whisk until well combined.
4. Heat the vegetable oil in the pan over medium-high heat. Add the garlic, ginger, and red pepper flakes, and sauté for 1-2 minutes.
5. Add the sauce to the pan and stir until it thickens.
6. Add the cooked tofu and green onions to the pan, and stir until everything is coated in the sauce.
7. Serve hot with steamed rice and garnish with sesame seeds.

16. Vegan Gong Bao Tofu

Cooking time: 25 minutes | Preparation time: 20 minutes | Servings: 4

NUTRITIONAL FACTS:

Calories: 288 | Total Fat: 12g | Total Carbohydrates: 23g | Dietary Fiber: 5g | Protein: 22g

KITCHEN TOOLS:

• Wok or large skillet
• Cutting board and knife
• Mixing bowl
• Measuring cups and spoons
• Wooden spoon

INGREDIENTS:

For the tofu:

1 block (14 oz) firm tofu, drained and cubed

1 tablespoon cornstarch

1 tablespoon soy sauce

1 tablespoon vegetable oil

For the sauce:

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon sugar

1 tablespoon cornstarch

1/2 cup vegetable broth

2 tablespoons vegetable oil

2 garlic cloves, minced

1-inch piece of ginger, minced

1/2 teaspoon red pepper flakes

1/2 cup unsalted roasted peanuts

3 green onions, sliced

Steamed rice, for serving

INSTRUCTIONS:

1. In a mixing bowl, combine the flour and salt. Gradually add the warm water, stirring with a mixing spoon until a dough forms.
2. Knead the dough on a floured surface for 5-7 minutes, or until it becomes smooth and elastic.
3. Cover the dough with a damp towel and let it rest for 15-20 minutes.
4. On a floured surface, use a rolling pin to roll out the dough into a thin rectangle shape, about 1/8 inch thick.
5. Brush the surface of the dough with 2 tablespoons of vegetable oil and sprinkle the chopped scallions on top.
6. Roll the dough tightly, starting from the short end, into a cylinder shape.
7. Cut the cylinder into 4-6 pieces.
8. Take one piece and press it down with your palm to flatten it. Roll it out again into a thin circle shape.
9. Repeat with the remaining dough pieces.
10. In a large skillet or griddle, heat some vegetable oil over medium-high heat. Once hot, add a pancake to the skillet and cook for 2-3 minutes per side, or until golden brown and crispy.
11. Repeat with the remaining pancakes, adding more oil to the skillet as needed.
12. Serve the scallion pancakes hot with soy sauce or your favorite dipping sauce.

17. Vegan Hot and Sour Soup

Cooking time: 20 minutes | Preparation time: 15 minutes | Servings: 4

NUTRITIONAL FACTS:

Calories: 150 | Total Fat: 4g | Total Carbohydrates: 26g | Dietary Fiber: 2g | Protein: 4g

KITCHEN TOOLS:

• Large pot for boiling soup
• Knife and cutting board
• Wooden spoon or spatula
• Mixing bowl

INGREDIENTS:

• 8 dried shiitake mushrooms, soaked in warm water for 15 minutes and sliced
• 1/2 cup bamboo shoots, sliced
• 1/2 cup firm tofu, diced
• 1/4 cup rice vinegar
• 1/4 cup soy sauce
• 2 tbsp. cornstarch
• 1 tsp. ground white pepper
• 1 tsp. grated ginger
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 2 tbsp. sesame oil
• 1/4 cup thinly sliced green onions
• 1/4 cup chopped cilantro
• Salt, to taste

INSTRUCTIONS:

1. In a mixing bowl, whisk together the cornstarch, rice vinegar, soy sauce, and ground white pepper until smooth. Set aside.
2. Heat the sesame oil in a large pot over medium-high heat. Add the sliced shiitake mushrooms, bamboo shoots, and diced tofu. Cook for 2-3 minutes or until the mushrooms are tender.
3. Add the grated ginger and minced garlic to the pot and cook for 1-2 minutes or until fragrant.
4. Pour the vegetable broth into the pot and bring to a boil.
5. Reduce the heat to medium-low and pour in the cornstarch mixture, stirring continuously until the soup thickens.
6. Add salt to taste, and continue to cook for 5-7 minutes or until the soup has reached the desired consistency.
7. Divide the soup among serving bowls and top with thinly sliced green onions and chopped cilantro.

18. Vegan Kung Pao Cauliflower

Cooking time: 35 minutes | Preparation time: 15 minutes | Servings: 4

NUTRITIONAL FACTS:

Calories: 190 | Total Fat: 12g | Carbohydrates: 17g | Dietary Fiber: 2g | Protein: 5g

KITCHEN TOOLS:

• Baking sheet
• Large skillet or wok
• Mixing bowl
• Measuring cups and spoons
• Wooden spoon

INGREDIENTS:

For the cauliflower:

• 1 head cauliflower, cut into bite-sized florets
• 2 tablespoons vegetable oil
• Salt and pepper, to taste

For the sauce:

• 1/4 cup vegetable broth
• 3 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon cornstarch
• 1 tablespoon vegetable oil
• 2 garlic cloves, minced
• 1 tablespoon ginger, minced
• 1/2 teaspoon red pepper flakes
• 1/4 cup peanuts, chopped
• 2 green onions, sliced
• Steamed rice, for serving

INSTRUCTIONS:

1. Preheat the oven to 400°F (200°C).
2. In a mixing bowl, toss the cauliflower florets with vegetable oil, salt, and pepper until well coated.
3. Spread the cauliflower florets on a baking sheet and bake for 20-25 minutes or until they are lightly browned and crispy.
4. In a small bowl, whisk together the vegetable broth, soy sauce, hoisin sauce, and cornstarch until well combined.
5. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the garlic, ginger, and red pepper flakes and sauté for 1-2 minutes.
6. Add the sauce to the pan and stir until it thickens.
7. Add the roasted cauliflower, peanuts, and green onions to the pan and stir until everything is coated in the sauce.
8. Serve hot with steamed rice.

19. Vegan Kung Pao Eggplant

Cook time: 30 minutes | Preparation time: 20 minutes | Servings: 4-6

NUTRITIONAL FACTS:

Calories: 225 | Total Fat: 15 g | Total Carbohydrates: 20g | Dietary Fiber: 6g | Protein: 7g

KITCHEN TOOLS:

• Wok or large skillet
• Cutting board
• Knife
• Bowl
• Measuring cups and spoons

INGREDIENTS:

• 2 medium-sized eggplants, chopped into 1-inch cubes
• 1 red bell pepper, chopped into 1-inch pieces
• 1 green bell pepper, chopped into 1-inch pieces
• 1/2 cup roasted peanuts
• 4 green onions, chopped
• 4 cloves garlic, minced
• 1/4 cup vegetable broth
• 3 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 2 tablespoons rice vinegar
• 2 tablespoons cornstarch
• 1 tablespoon brown sugar
• 1 tablespoon chili garlic sauce
• 1 teaspoon sesame oil
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil

INSTRUCTIONS:

1. In a bowl, combine soy sauce, hoisin sauce, rice vinegar, brown sugar, chili garlic sauce, sesame oil, black pepper, and cornstarch. Mix until well combined.
2. In a wok or large skillet, heat vegetable oil over high heat. Add the eggplant and stir-fry for 5-6 minutes until tender and slightly golden brown.
3. Add garlic and stir-fry for another 30 seconds until fragrant.
4. Add the bell peppers and stir-fry for another 2-3 minutes until tender.
5. Pour in the vegetable broth and the soy sauce mixture. Stir-fry for another 2-3 minutes until the sauce thickens.
6. Add the green onions and roasted peanuts. Stir-fry for another minute until everything is well combined.
7. Serve the Kung Pao Eggplant with rice or noodles.

20. Vegan Luo Han Zhai

Cooking time: 1 hour | Preparation time: 30 minutes | Servings: 6-8

NUTRITIONAL FACTS:

Calories: 150 | Total Fat: 4g | Total Carbohydrates: 25g | Dietary Fiber: 3g | Protein: 7g

KITCHEN TOOLS:

• Large pot
• Strainer
• Wok or large skillet
• Cutting board
• Knife
• Measuring cups and spoons
• Wooden spoon

INGREDIENTS:

For the soup:

• 10 cups water
• 1 ounce dried shiitake mushrooms
• 1/2 ounce dried wood ear mushrooms
• 1/2 ounce dried lily flowers
• 1/2 ounce dried bamboo shoots
• 1/2 ounce dried black fungus
• 1/2 cup sliced carrots
• 1/2 cup sliced lotus root
• 1/2 cup sliced celery
• 1/2 cup sliced snow peas
• 1/2 cup sliced bamboo shoots
• 1/2 cup sliced tofu
• 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce
• Salt and pepper, to taste

For the stir-fry:

• 2 tablespoons vegetable oil
• 1/2 cup sliced shiitake mushrooms
• 1/2 cup sliced bamboo shoots
• 1/2 cup sliced carrots
• 1/2 cup sliced snow peas
• 1/2 cup sliced tofu
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon water
• Salt and pepper, to taste

INSTRUCTIONS:

1. In a large pot, bring 10 cups of water to a boil. Add the dried shiitake mushrooms, wood ear mushrooms, lily flowers, bamboo shoots, and black fungus. Let it simmer for 20-25 minutes or until the mushrooms are tender.
2. Strain the soup into a large bowl, reserving the liquid and the cooked mushrooms and vegetables separately.
3. In a wok or large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Add the garlic and ginger and sauté for 1-2 minutes.
4. Add the sliced shiitake mushrooms, bamboo shoots, carrots, snow peas, and tofu. Stir-fry for 2-3 minutes.
5. Add the reserved cooked mushrooms and vegetables from the soup, and stir-fry for another 1-2 minutes.
6. In a small bowl, whisk together 2 tablespoons of soy sauce, 1 tablespoon of dark soy sauce, cornstarch, and water until well combined.
7. Pour the sauce over the stir-fry and stir until the sauce thickens and coats the vegetables.
8. Season with salt and pepper to taste.
9. To serve, place the stir-fry in a large bowl and pour the reserved soup over it.
10. Serve hot with steamed rice.

21. Vegan Ma Jianh Mian

Cooking time: 15 minutes | Preparation time: 10 minutes | Servings: 4

NUTRITIONAL FACTS:

Calories: 370 | Total Fat: 14g | Total Carbohydrates: 51g | Dietary Fiber: 4g | Protein: 12g

KITCHEN TOOLS:

• Large pot for boiling noodles
• Colander
• Wok or large frying pan
• Wooden spoon or spatula
• Small bowl for mixing sauce
• Knife and cutting board

INGREDIENTS:

• 8 oz. dried Chinese wheat noodles
• 2 tbsp. vegetable oil
• 2 garlic cloves, minced
• 1 tbsp. ginger, minced
• 4 green onions, thinly sliced
• ¼ cup hoisin sauce
• 2 tbsp. sesame paste (tahini)
• 2 tbsp. soy sauce
• 1 tbsp. rice vinegar
• 1 tbsp. brown sugar
• 1 tsp. chili flakes (optional)
• 1 cup thinly sliced cucumber
• Salt, to taste

INSTRUCTIONS:

1. Bring a large pot of water to a boil. Add the wheat noodles and cook according to package instructions until tender but still slightly firm. Drain and rinse under cold water. Set aside.
2. Heat the vegetable oil in a wok or large frying pan over medium heat. Add the garlic, ginger, and half of the green onions. Stir-fry for 1-2 minutes or until fragrant.
3. In a small bowl, mix together the hoisin sauce, sesame paste, soy sauce, rice vinegar, brown sugar, and chili flakes (if using).
4. Add the sauce to the wok and stir until well combined. Simmer for 2-3 minutes or until the sauce has thickened slightly.
5. Add the cooked wheat noodles to the wok and stir gently to coat with the sauce.
6. Divide the noodles among serving bowls and top with sliced cucumber and the remaining green onions.
7. Serve hot, garnished with extra chili flakes and salt to taste.

22. Vegan Ma Po Tofu Noodles

Cooking time: 30 minutes | Preparation time:10 minutes | Servings: 4

NUTRITIONAL FACTS:

Calories:390 | Total Fat: 10g | Total Carbohydrates: 57g | Dietary Fiber: 5g | Protein: 19g

KITCHEN TOOLS:

• Large pot for boiling noodles
• Wok or large skillet
• Wooden spoon
• Knife
• Cutting board
• Measuring cups and spoons
• Small bowl for mixing sauce

INGREDIENTS:

• 8 oz. dried udon or soba noodles
• 1 tbsp. vegetable oil
• 1 tbsp. Szechuan peppercorns
• 1 tbsp. minced garlic
• 1 tbsp. minced ginger
• 1 block of extra firm tofu, drained and crumbled
• 2 tbsp. fermented black beans, rinsed and chopped
• 1/2 cup vegetable broth
• 2 tbsp. soy sauce
• 2 tbsp. hoisin sauce
• 1 tbsp. cornstarch
• 1 tbsp. chili oil
• 1 tbsp. maple syrup
• 1/4 cup chopped scallions
• 1/4 cup chopped cilantro

INSTRUCTIONS:

1. Cook noodles according to package instructions. Drain and set aside.
2. Heat vegetable oil in a wok or large skillet over medium-high heat. Add Szechuan peppercorns and cook for 30 seconds.
3. Add minced garlic and ginger and cook for 1 minute.
4. Add crumbled tofu and fermented black beans and cook for 3-5 minutes, stirring occasionally.
5. In a small bowl, whisk together vegetable broth, soy sauce, hoisin sauce, cornstarch, chili oil, and maple syrup.
6. Pour sauce into the wok and stir well to combine with tofu and black beans. Cook for 2-3 minutes, or until sauce has thickened.
7. Add cooked noodles to the wok and toss well to coat with the sauce.
8. Serve hot, garnished with chopped scallions and cilantro.

23. Vegan Mapo Tofu

Cooking time: 20 minutes | Preparation time: 15 minutes | Servings: 4

NUTRITIONAL FACTS:

Calories: 253 | Total Fat: 13.6g | Total Carbohydrates: 16.2g | Dietary Fiber: 2g | Protein: 17.3g

KITCHEN TOOLS:

• Wok or large frying pan
• Wooden spoon or spatula
• Knife and cutting board

INGREDIENTS:

• 14 oz. firm tofu, diced
• 2 tbsp. vegetable oil
• 1 tbsp. Sichuan peppercorns
• 2 garlic cloves, minced
• 1-inch ginger, minced
• 1 small onion, diced
• 2 green onions, thinly sliced
• 2 tbsp. spicy bean paste (doubanjiang)
• 1 tbsp. chili flakes (optional)
• 1 tbsp. soy sauce
• 1 tbsp. rice vinegar
• 1 tbsp. cornstarch
• ½ cup water
• Salt, to taste

INSTRUCTIONS:

1. Heat the vegetable oil in a wok or large frying pan over medium heat. Add the Sichuan peppercorns and stir-fry for 1 minute or until fragrant.
2. Add the garlic, ginger, onion, and half of the green onions. Stir-fry for 2-3 minutes or until the onions are soft.
3. Add the spicy bean paste and chili flakes (if using) and stir-fry for 1 minute.
4. Add the diced tofu and stir-fry gently for 2-3 minutes or until the tofu is heated through.
5. In a small bowl, mix together the soy sauce, rice vinegar, cornstarch, and water. Pour the mixture into the wok and stir gently to combine.
6. Increase the heat to high and bring the mixture to a boil. Reduce the heat to medium-low and simmer for 2-3 minutes or until the sauce has thickened and the tofu is coated evenly.
7. Adjust the seasoning with salt if necessary.
8. Serve hot, garnished with the remaining green onions.

24. Vegan Moo Shu Vegetables

Cooking time: 15 minutes | Preparation time: 20 minutes | Servings: 4-6

NUTRITIONAL FACTS:

Calories: 210 | Total Fat: 8g | Total Carbohydrates: 25g | Dietary Fiber: 4g | Protein: 10g

KITCHEN TOOLS:

• Large skillet
• Mixing bowl
• Whisk
• Measuring cups and spoons

INGREDIENTS:

• 8 oz. shiitake mushrooms, sliced
• 1 cup shredded Napa cabbage
• 1 cup shredded carrots
• 1 cup sliced shiitake mushrooms
• 1/2 cup sliced scallions
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon cornstarch
• 8-10 moo shu pancakes (available at most Asian grocery stores)

INSTRUCTIONS:

1. In a mixing bowl, whisk together the soy sauce, hoisin sauce, and cornstarch.
2. Heat the vegetable oil in a large skillet over medium-high heat. Add the shiitake mushrooms, Napa cabbage, carrots, sliced shiitake mushrooms, scallions, garlic, and ginger. Sauté for 5-7 minutes, until the vegetables are tender.
3. Pour the soy sauce mixture over the vegetables and stir to combine. Cook for an additional 2-3 minutes, until the sauce has thickened.
4. Warm the moo shu pancakes in the microwave for 10-15 seconds or according to package instructions.
5. To serve, spread a small amount of hoisin sauce on each moo shu pancake. Add a spoonful of the vegetable mixture to the center of the pancake, fold in the sides and roll up like a burrito.
6. Serve the moo shu vegetable hot, garnished with additional scallions or sesame seeds if desired. Enjoy!

25. Vegan Scallion Pancakes

Cooking time: 15-20 minutes | Preparation time: 30 minutes | Servings: 4-6

NUTRITIONAL FACTS:

Calories: 150 | Total Fat: 6g | Total Carbohydrates: 20g | Dietary Fiber: 2g | Protein: 3g

KITCHEN TOOLS:

• Large skillet or griddle
• Rolling pin
• Mixing bowl
• Cutting board and knife
• Mixing spoon

INGREDIENTS:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup warm water
• 1/4 cup chopped scallions (green onions)
• 2 tablespoons vegetable oil, plus more for cooking
• Soy sauce or dipping sauce of your choice (optional)

INSTRUCTIONS:

1. In a mixing bowl, combine the flour and salt. Gradually add the warm water, stirring with a mixing spoon until a dough forms.
2. Knead the dough on a floured surface for 5-7 minutes, or until it becomes smooth and elastic.
3. Cover the dough with a damp towel and let it rest for 15-20 minutes.
4. On a floured surface, use a rolling pin to roll out the dough into a thin rectangle shape, about 1/8 inch thick.
5. Brush the surface of the dough with 2 tablespoons of vegetable oil and sprinkle the chopped scallions on top.
6. Roll the dough tightly, starting from the short end, into a cylinder shape.
7. Cut the cylinder into 4-6 pieces.
8. Take one piece and press it down with your palm to flatten it. Roll it out again into a thin circle shape.
9. Repeat with the remaining dough pieces.
10. In a large skillet or griddle, heat some vegetable oil over medium-high heat. Once hot, add a pancake to the skillet and cook for 2-3 minutes per side, or until golden brown and crispy.
11. Repeat with the remaining pancakes, adding more oil to the skillet as needed.
12. Serve the scallion pancakes hot with soy sauce or your favorite dipping sauce.

26. Vegan Spring Rolls

Cooking time: 15-20 minutes | Preparation time: 30 minutes | Servings: 6-8

NUTRITIONAL FACTS:

Calories: 120 | Total Fat: 2g | Total Carbohydrates: 22g | Dietary Fiber: 3g | Protein: 4g

KITCHEN TOOLS:

• Large skillet or wok for frying
• Small bowl for mixing sauce
• Cutting board and knife
• Mixing spoon
• Rolling pin or wrapper press (optional)

INGREDIENTS:

For the spring rolls:

• 8-10 spring roll wrappers
• 1 cup shredded carrots
• 1 cup shredded cabbage
• 1 cup bean sprouts
• 1/4 cup chopped green onions
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon water
• Oil for frying

For the dipping sauce:

• 1/4 cup soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup or agave nectar
• 1 clove garlic, minced
• 1/2 teaspoon grated ginger

INSTRUCTIONS:

1. In a large skillet or wok, heat some oil over medium-high heat. Add the shredded carrots, cabbage, bean sprouts, green onions, garlic, and ginger. Cook for 5-7 minutes, or until the veggies are soft.
2. In a small bowl, mix together the soy sauce, cornstarch, and water. Add the mixture to the skillet and stir until the veggies are coated and the sauce has thickened.
3. Remove the skillet from the heat and let the filling cool slightly.
4. Take a spring roll wrapper and place it on a flat surface. Spoon 2-3 tablespoons of the filling onto the center of the wrapper.
5. Fold the sides of the wrapper in towards the center, then roll the wrapper up tightly from the bottom to the top. Repeat with the remaining wrappers and filling.
6. In a large skillet or wok, heat some oil over medium-high heat. Once hot, carefully add the spring rolls and fry for 2-3 minutes per side, or until golden brown and crispy.
7. Remove the spring rolls with a slotted spoon and place them on a paper towel to drain excess oil.
8. In a small bowl, mix together the soy sauce, rice vinegar, maple syrup or agave nectar, garlic, and ginger to make the dipping sauce.
9. Serve the spring rolls hot with the dipping sauce on the side.

27. Vegan Steamed Chinese Buns

Cooking time: 15 minutes | Preparation time: 30 minutes | Servings: 12-16 buns

NUTRITIONAL FACTS:

Calories: 112 | Total Fat: 1g | Total Carbohydrates: 22g | Dietary Fiber: 2g | Protein: 4g

KITCHEN TOOLS:

• Steamer basket or bamboo steamer
• Mixing bowl
• Rolling pin
• Knife or dough scraper

INGREDIENTS:

For the dough:

• 3 cups all-purpose flour
• 1 tablespoon instant yeast
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 cup warm water

For the filling:

• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1/2 cup chopped shiitake mushrooms
• 1/2 cup diced tofu
• 1/2 cup chopped scallions
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch
• 1 tablespoon water

INSTRUCTIONS:

1. In a mixing bowl, combine the flour, instant yeast, sugar, and salt. Add the warm water gradually and mix until a smooth dough forms.
2. Knead the dough on a floured surface for 5-7 minutes until it is smooth and elastic. Cover the dough with a damp cloth and let it rest for 10 minutes.
3. Meanwhile, prepare the filling. Heat the vegetable oil in a pan over medium heat. Add the garlic and stir-fry for 30 seconds until fragrant.
4. Add the shiitake mushrooms and tofu and stir-fry for 2-3 minutes until lightly browned.
5. Add the chopped scallions, soy sauce, and rice vinegar and stir-fry for another 1-2 minutes.
6. In a small bowl, whisk together the cornstarch and water. Add the mixture to the pan and stir until the sauce thickens.
7. Divide the dough into 12-16 equal portions. Roll each portion into a ball and then use a rolling pin to roll it into a circle about 4 inches in diameter.
8. Place a spoonful of filling in the center of each circle of dough. Gather the edges of the circle together and pinch them closed to form a bun.
9. Place the buns in a steamer basket or bamboo steamer and let them rest for 10 minutes.
10. Steam the buns for 10-12 minutes until they are puffed up and fully cooked.
11. Serve the steamed buns hot with your favorite dipping sauce. Enjoy!

28. Vegan Stir-Fried Chinese Long Beans

Cooking time: 10-12 minutes | Preparation time: 15 minutes | Servings: 4-6

NUTRITIONAL FACTS:

Calories: 90 | Total Fat: 6g | Total Carbohydrates: 9g | Dietary Fiber: 3g | Protein: 3g

KITCHEN TOOLS:

• Wok or large skillet
• Spatula or wooden spoon
• Cutting board
• Knife
• Measuring cups and spoons

INGREDIENTS:

• 1 lb. Chinese long beans, trimmed and cut into 2-3 inch pieces
• 3-4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 tablespoon vegetable oil
• 1 tablespoon soy sauce
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1 teaspoon sesame oil (optional)

INSTRUCTIONS:

1. Heat the vegetable oil in a wok or large skillet over high heat. Add the garlic and ginger and stir-fry for 30 seconds, until fragrant.
2. Add the Chinese long beans and stir-fry for 2-3 minutes, until they begin to soften.
3. Add the soy sauce, sugar, salt, and white pepper and continue to stir-fry for an additional 3-4 minutes, until the beans are tender and slightly charred in places.
4. Remove the pan from the heat and drizzle with sesame oil, if desired.
5. Serve the stir-fried Chinese long beans hot as a side dish with rice or noodles. Enjoy!

29. Vegan Sweet and Sour Pork

Cooking time: 25 minutes | Preparation time: 20 minutes | Servings: 4-6

NUTRITIONAL FACTS:

Calories: 310 | Total Fat: 7g | Total Carbohydrates: 47g | Dietary Fiber: 5g | Protein: 14g

KITCHEN TOOLS:

• Large skillet
• Mixing bowl
• Whisk
• Measuring cups and spoons

INGREDIENTS:

• 1 pound seitan or tofu, cut into bite-sized pieces
• 1/2 cup cornstarch
• 1/4 cup vegetable oil
• 1 onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 can pineapple chunks, drained (reserve juice for sauce)
• 1/2 cup ketchup
• 1/4 cup rice vinegar
• 1/4 cup brown sugar
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch

INSTRUCTIONS:

1. In a mixing bowl, coat the seitan or tofu pieces with 1/2 cup of cornstarch.
2. Heat the vegetable oil in a large skillet over medium-high heat. Add the coated seitan or tofu pieces to the skillet and fry for 5-7 minutes, until golden brown and crispy.
3. Remove the seitan or tofu from the skillet and set aside.
4. In the same skillet, add the diced onion, red and green bell peppers and sauté for 3-4 minutes.
5. In a mixing bowl, whisk together the reserved pineapple juice, ketchup, rice vinegar, brown sugar, soy sauce, and cornstarch.
6. Pour the sauce into the skillet with the vegetables and stir to combine. Add the fried seitan or tofu back to the skillet along with the pineapple chunks and stir to coat everything with the sauce.
7. Reduce the heat to medium-low and let the sweet and sour pork simmer for 5-7 minutes, until the sauce has thickened and the vegetables are tender.
8. Serve the sweet and sour pork hot, garnished with additional green onions or sesame seeds if desired. Enjoy!

30. Vegan Vegetable Lo Mein

Cooking time: 15 minutes | Preparation time: 10 minutes | Servings: 4

NUTRITIONAL FACTS:

Calories: 330 | Total Fat: 7g | Total Carbohydrates: 56g | Dietary Fiber: 4g | Protein: 9g

KITCHEN TOOLS:

• Large pot
• Colander
• Wok or large skillet
• Cutting board
• Knife
• Mixing bowl
• Whisk

INGREDIENTS:

• 8 oz. lo mein noodles
• 1 tablespoon vegetable oil
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup sliced mushrooms
• 2 cups shredded cabbage
• 2 cups bean sprouts
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• Salt and pepper to taste
• Green onions, chopped, for garnish

INSTRUCTIONS:

1. Cook the lo mein noodles according to package instructions. Drain and set aside.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the onion and garlic and stir-fry for 1-2 minutes until fragrant.
3. Add the bell peppers, mushrooms, cabbage, and bean sprouts to the wok or skillet. Stir-fry for 3-4 minutes until the vegetables are tender.
4. In a small mixing bowl, whisk together the soy sauce, hoisin sauce, sesame oil, sugar, salt, and pepper.
5. Add the cooked lo mein noodles to the wok or skillet and pour the sauce over the top. Use tongs or a spatula to mix everything together until the noodles are coated in the sauce and the vegetables are evenly distributed.
6. Serve hot, garnished with chopped green onions if desired. Enjoy!

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.