21 Delicious Vegan Chinese Recipes for Everyone

Zesty flavors and vibrant colors await in our roundup of 21 Delicious Vegan Chinese Recipes for Everyone! Whether you’re craving quick weeknight dinners, comforting classics, or looking to spice up your meal rotation, these plant-based dishes are sure to delight. Perfect for home cooks across North America, each recipe brings a taste of China to your table with ease. Dive in and discover your next favorite meal!

Vegan Kung Pao Tofu

Here’s a vegan twist on a classic that packs a punch. Kung Pao Tofu brings heat, sweetness, and crunch in every bite.

Ingredients

• Firm tofu – 14 oz
• Soy sauce – 2 tbsp
• Rice vinegar – 1 tbsp
• Maple syrup – 1 tbsp
• Sriracha – 1 tsp
• Cornstarch – 1 tbsp
• Vegetable oil – 2 tbsp
• Dry roasted peanuts – ½ cup
• Green onions – 2, chopped

Instructions

1. Press tofu for 15 minutes to remove excess water, then cube.
2. Whisk soy sauce, rice vinegar, maple syrup, sriracha, and cornstarch in a bowl. Tip: Double the sauce if you like it extra saucy.
3. Heat oil in a pan over medium-high, add tofu, and cook until golden, about 5 minutes per side.
4. Pour sauce over tofu, stir to coat, and cook until thickened, about 2 minutes. Tip: Keep stirring to prevent burning.
5. Add peanuts and green onions, stir for 1 minute. Tip: Reserve some green onions for garnish.

Zesty and bold, this dish offers a chewy texture with a spicy-sweet kick. Serve over rice or noodles for a hearty meal.

Buddhist Delight (Lo Han Jai)

Dive into the simplicity and depth of flavors with this traditional vegetarian dish. Perfect for a wholesome meal, it’s packed with textures and tastes that satisfy.

Ingredients

• Dried shiitake mushrooms – ½ cup
• Bamboo shoots – 1 cup, sliced
• Carrots – 1 cup, julienned
• Soy sauce – 2 tbsp
• Sesame oil – 1 tbsp
• Vegetable broth – 2 cups

Instructions

1. Soak dried shiitake mushrooms in warm water for 30 minutes until soft. Drain and slice thinly.
2. Heat sesame oil in a large pan over medium heat. Add mushrooms, bamboo shoots, and carrots. Stir-fry for 5 minutes until slightly tender.
3. Pour in vegetable broth and soy sauce. Bring to a boil, then reduce heat to low. Simmer for 15 minutes, stirring occasionally.
4. Tip: For deeper flavor, let the dish sit for 10 minutes after cooking before serving.
5. Tip: Adjust the thickness of the broth by simmering longer for a more concentrated taste.
6. Tip: Serve over steamed rice for a complete meal.

Mushrooms lend a meaty texture, while the vegetables stay crisp-tender. The broth is lightly savory, perfect for soaking up with rice. Try garnishing with fresh cilantro for a bright finish.

Vegan Mapo Tofu

Rarely does vegan cuisine pack such a punch. Vegan Mapo Tofu delivers bold flavors with minimal fuss, perfect for weeknights.

Ingredients

• Firm tofu – 14 oz
• Soy sauce – 2 tbsp
• Sichuan peppercorns – 1 tsp
• Vegetable oil – 2 tbsp
• Garlic – 3 cloves, minced
• Ginger – 1 tbsp, minced
• Vegetable broth – 1 cup
• Cornstarch – 1 tbsp
• Scallions – 2, chopped

Instructions

1. Press tofu for 15 minutes to remove excess water. Cut into 1-inch cubes.
2. Toast Sichuan peppercorns in a dry pan over medium heat for 2 minutes until fragrant. Grind finely.
3. Heat oil in a pan over medium-high. Add garlic and ginger, sauté for 30 seconds.
4. Add tofu, gently stir to coat with oil. Cook for 3 minutes without breaking the cubes.
5. Pour in soy sauce and vegetable broth. Simmer for 5 minutes.
6. Mix cornstarch with 2 tbsp water. Stir into the pan to thicken the sauce.
7. Sprinkle ground peppercorns and scallions. Serve immediately.

Fiery and comforting, this dish boasts a silky tofu texture with a numbing spice kick. Try it over steamed rice or with a side of blanched greens for contrast.

Stir-Fried Green Beans with Garlic

Fresh green beans stir-fried with garlic make a quick, flavorful side dish. Perfect for busy weeknights.

Ingredients

• Green beans – 1 lb
• Garlic – 3 cloves, minced
• Olive oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Wash and trim the ends off the green beans. Pat dry thoroughly to prevent oil splatter.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add green beans to the skillet. Stir-fry for 5 minutes, until they start to blister.
4. Add minced garlic and salt. Stir-fry for another 2 minutes, ensuring garlic doesn’t burn.
5. Remove from heat when beans are crisp-tender and garlic is fragrant.

Bright and crunchy, these beans pair well with grilled meats. Try topping with toasted almonds for extra crunch.

Vegan Sweet and Sour Tofu

Craving a quick, flavorful dish? This vegan sweet and sour tofu hits all the right notes with minimal effort.

Ingredients

• Extra firm tofu – 14 oz
• Cornstarch – ¼ cup
• Vegetable oil – 2 tbsp
• Ketchup – ½ cup
• Apple cider vinegar – 2 tbsp
• Brown sugar – 3 tbsp
• Soy sauce – 1 tbsp
• Garlic powder – ½ tsp

Instructions

1. Press tofu for 15 minutes to remove excess water. Cut into 1-inch cubes.
2. Toss tofu cubes in cornstarch until fully coated. Shake off excess.
3. Heat oil in a large skillet over medium-high heat. Add tofu. Cook for 5 minutes per side until golden. Tip: Don’t overcrowd the pan to ensure crispiness.
4. Whisk ketchup, vinegar, sugar, soy sauce, and garlic powder in a bowl. Tip: Adjust sweetness or tanginess by varying sugar or vinegar.
5. Pour sauce over tofu in skillet. Stir gently to coat. Cook for 2 minutes until sauce thickens. Tip: For a thicker sauce, let it simmer an extra minute.

Now enjoy your dish with a side of steamed rice or over noodles. The tofu’s crisp exterior and the sauce’s perfect balance will impress.

Vegetable Chow Mein

Zesty and vibrant, this Vegetable Chow Mein brings a quick, flavorful twist to your weeknight dinners. Perfect for using up whatever veggies you have on hand.

Ingredients

• Chow Mein noodles – 8 oz
• Soy sauce – 2 tbsp
• Vegetable oil – 2 tbsp
• Garlic – 2 cloves, minced
• Mixed vegetables (carrots, bell peppers, cabbage) – 2 cups, sliced

Instructions

1. Boil Chow Mein noodles according to package instructions, then drain and set aside. Tip: Rinse under cold water to prevent sticking.
2. Heat vegetable oil in a large pan over medium-high heat (350°F).
3. Add minced garlic, sauté for 30 seconds until fragrant.
4. Add mixed vegetables, stir-fry for 3-4 minutes until slightly tender. Tip: Keep the veggies crisp for better texture.
5. Add the drained noodles to the pan, toss with vegetables.
6. Pour soy sauce over the noodles and vegetables, stir well to combine. Cook for another 2 minutes. Tip: Adjust heat to prevent burning.

Delightfully savory with a satisfying crunch from the vegetables, this dish pairs wonderfully with a sprinkle of sesame seeds or a dash of hot sauce for extra kick.

Vegan Spring Rolls

Oven-fresh vegan spring rolls are a crisp, vibrant choice for any meal. They’re easy to make and packed with fresh flavors.

Ingredients

– Rice paper wrappers – 8
– Carrots – 1 cup, julienned
– Cucumber – 1 cup, julienned
– Avocado – 1, sliced
– Fresh mint – ¼ cup
– Fresh cilantro – ¼ cup
– Water – 2 cups, warm

Instructions

1. Fill a large bowl with 2 cups of warm water.
2. Dip one rice paper wrapper into the water for 5 seconds until pliable.
3. Lay the wrapper flat on a clean surface.
4. Arrange a small handful of carrots, cucumber, avocado, mint, and cilantro in the center of the wrapper.
5. Fold the sides of the wrapper over the filling.
6. Roll the wrapper tightly from the bottom to enclose the filling.
7. Repeat with remaining wrappers and filling.
8. Serve immediately or cover with a damp towel to prevent drying.
Tip: Keep the water warm to maintain wrapper flexibility.
Tip: Don’t overfill to avoid tearing.
Tip: Use a sharp knife to slice rolls for a cleaner cut.
Hearty and fresh, these rolls offer a satisfying crunch with every bite. Pair with a spicy peanut sauce for an extra flavor kick.

Braised Tofu with Mushrooms

Gather around for a simple yet flavorful dish that combines the earthiness of mushrooms with the softness of tofu. Braised Tofu with Mushrooms is a quick fix for a nutritious meal.

Ingredients

• Firm tofu – 1 block (14 oz)
• Mushrooms – 2 cups, sliced
• Soy sauce – 2 tbsp
• Vegetable oil – 1 tbsp
• Water – 1/2 cup
• Green onions – 2, chopped

Instructions

1. Press tofu for 15 minutes to remove excess water. Cut into 1-inch cubes.
2. Heat oil in a pan over medium heat. Add tofu. Cook until golden, about 3 minutes per side. Tip: Use a non-stick pan to prevent sticking.
3. Add mushrooms. Cook until soft, about 5 minutes.
4. Pour in soy sauce and water. Stir gently to combine.
5. Reduce heat to low. Cover. Simmer for 10 minutes. Tip: Keep the lid on to trap steam and enhance flavors.
6. Uncover. Cook for another 2 minutes to thicken the sauce slightly.
7. Garnish with green onions before serving. Tip: Add a sprinkle of sesame seeds for extra crunch.

Kindly savor the tender tofu soaked in a savory sauce, paired with the umami of mushrooms. Serve it over steamed rice or alongside stir-fried vegetables for a complete meal.

Vegan Hot and Sour Soup

Everyone needs a quick, flavorful soup that packs a punch. This vegan hot and sour soup delivers bold flavors with minimal effort.

Ingredients

• Vegetable broth – 4 cups
• Shiitake mushrooms – 1 cup, sliced
• Tofu – ½ cup, cubed
• Soy sauce – 2 tbsp
• Rice vinegar – 2 tbsp
• Sriracha – 1 tbsp
• Cornstarch – 1 tbsp
• Water – 2 tbsp

Instructions

1. Heat vegetable broth in a pot over medium heat until simmering, about 5 minutes.
2. Add shiitake mushrooms and tofu to the broth. Simmer for 10 minutes.
3. Stir in soy sauce, rice vinegar, and sriracha. Simmer for another 5 minutes.
4. Mix cornstarch and water in a small bowl until smooth. Tip: This prevents lumps in your soup.
5. Slowly pour the cornstarch mixture into the soup, stirring constantly. Cook for 2 minutes until thickened. Tip: The soup should coat the back of a spoon.
6. Remove from heat. Let sit for 2 minutes before serving. Tip: This allows flavors to meld.

Overtly tangy and spicy, this soup has a silky texture from the cornstarch. Serve with a sprinkle of green onions for a fresh contrast.

Steamed Vegetable Dumplings

Zesty and vibrant, these steamed vegetable dumplings are a quick fix for your craving. Packed with fresh flavors, they’re a hit for any meal.

Ingredients

– Flour – 2 cups
– Water – ¾ cup
– Salt – ½ tsp.
– Cabbage – 1 cup, finely chopped
– Carrots – ½ cup, grated
– Green onions – 2 tbsp, chopped
– Soy sauce – 1 tbsp
– Sesame oil – 1 tsp

Instructions

1. Mix flour and water in a bowl to form a dough. Knead for 5 minutes until smooth. Tip: Cover with a damp cloth to prevent drying.
2. Roll dough into a log and cut into 20 pieces. Flatten each into a circle.
3. Combine cabbage, carrots, green onions, soy sauce, and sesame oil in a bowl.
4. Place 1 tbsp of filling in the center of each dough circle. Fold and pleat edges to seal. Tip: Dab edges with water for better adhesion.
5. Line a steamer with parchment paper and place dumplings inside, not touching. Tip: Steam in batches to avoid overcrowding.
6. Steam over boiling water for 10 minutes. Ensure water doesn’t touch dumplings.
7. Remove dumplings with a spatula. Serve hot.
Unbelievably soft yet slightly chewy, these dumplings burst with a savory filling. Try dipping them in chili oil for an extra kick.

Vegan General Tso’s Tofu

Forget takeout—this Vegan General Tso’s Tofu packs all the punch without the guilt. Crispy tofu meets a sticky, spicy sauce in under 30 minutes.

Ingredients

• Extra firm tofu – 14 oz
• Cornstarch – ¼ cup
• Soy sauce – 2 tbsp
• Maple syrup – 2 tbsp
• Rice vinegar – 1 tbsp
• Sriracha – 1 tbsp
• Garlic – 2 cloves, minced
• Ginger – 1 tsp, grated
• Vegetable oil – 2 tbsp

Instructions

1. Press tofu for 15 minutes to remove excess water. Cut into 1-inch cubes.
2. Toss tofu in cornstarch until fully coated. Shake off excess.
3. Heat oil in a large skillet over medium-high heat. Add tofu. Cook for 5 minutes per side until golden. Tip: Don’t overcrowd the pan to ensure crispiness.
4. In a bowl, whisk soy sauce, maple syrup, rice vinegar, sriracha, garlic, and ginger.
5. Reduce heat to medium. Pour sauce over tofu. Stir gently to coat. Cook for 2 minutes until sauce thickens. Tip: Sauce should bubble but not burn—adjust heat if needed.
6. Remove from heat. Let sit for 2 minutes to thicken further. Tip: The sauce will cling better to the tofu as it cools slightly.

Amazingly crispy tofu gets a glossy, fiery-sweet glaze that’s irresistible. Serve over steamed rice with a sprinkle of sesame seeds for crunch.

Stir-Fried Bok Choy with Oyster Mushrooms

Kickstart your meal with this vibrant stir-fry that’s both simple and satisfying. Perfect for a quick dinner, it packs a punch of flavor and nutrients.

Ingredients

• Bok choy – 1 lb
• Oyster mushrooms – 8 oz
• Garlic – 2 cloves
• Soy sauce – 2 tbsp
• Olive oil – 1 tbsp

Instructions

1. Wash bok choy thoroughly under cold water. Pat dry with a towel to remove excess moisture.
2. Slice bok choy into 1-inch pieces, separating stems from leaves.
3. Clean oyster mushrooms with a damp cloth. Tear into bite-sized pieces.
4. Mince garlic cloves finely.
5. Heat olive oil in a large skillet over medium-high heat until shimmering.
6. Add minced garlic to the skillet. Stir for 30 seconds until fragrant.
7. Add bok choy stems to the skillet. Stir-fry for 2 minutes until slightly softened.
8. Add oyster mushrooms. Stir-fry for another 3 minutes until mushrooms are tender.
9. Add bok choy leaves and soy sauce. Stir-fry for 1 minute until leaves are wilted.
10. Remove from heat immediately to prevent overcooking.

Zesty and crisp, this dish offers a delightful contrast between the tender mushrooms and crunchy bok choy. Serve it over steamed rice or alongside grilled chicken for a complete meal.

Vegan Fried Rice

Easy to whip up, this vegan fried rice is a quick, flavorful dish perfect for any day of the week.

Ingredients

• Cooked rice – 2 cups
• Vegetable oil – 2 tbsp
• Garlic – 2 cloves, minced
• Frozen mixed vegetables – 1 cup
• Soy sauce – 1 tbsp

Instructions

1. Heat vegetable oil in a large pan over medium-high heat (350°F).
2. Add minced garlic to the pan. Sauté for 30 seconds until fragrant.
3. Tip: Keep the garlic moving to prevent burning.
4. Add frozen mixed vegetables to the pan. Stir-fry for 3 minutes until thawed and heated through.
5. Tip: Use a mix of carrots, peas, and corn for color and texture.
6. Add cooked rice to the pan. Break any clumps with a spatula.
7. Pour soy sauce over the rice. Stir well to combine.
8. Tip: For a deeper flavor, let the rice sit untouched for 1 minute to crisp slightly.
9. Stir-fry everything together for another 2 minutes until evenly mixed and hot.

Outcome: The rice is perfectly fluffy with a slight crisp, packed with savory flavors. Serve it with a sprinkle of green onions or a dash of hot sauce for an extra kick.

Ma Po Eggplant (Vegan Version)

Fusion flavors meet comfort in this Ma Po Eggplant, a vegan twist on the classic. It’s bold, spicy, and utterly satisfying with minimal fuss.

Ingredients

– Eggplant – 2 large, cubed
– Garlic – 3 cloves, minced
– Ginger – 1 tbsp, minced
– Green onions – 2, sliced
– Soy sauce – 2 tbsp
– Maple syrup – 1 tbsp
– Chili garlic sauce – 1 tbsp
– Cornstarch – 1 tsp
– Water – ¼ cup
– Vegetable oil – 2 tbsp

Instructions

1. Heat vegetable oil in a large pan over medium-high heat until shimmering.
2. Add cubed eggplant, stir-fry for 5 minutes until edges brown. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Push eggplant to the side, add minced garlic and ginger to the center. Sauté for 30 seconds until fragrant.
4. Mix in green onions, soy sauce, maple syrup, and chili garlic sauce. Stir to combine all ingredients evenly.
5. Dissolve cornstarch in water, pour into the pan. Tip: Stir constantly to prevent lumps from forming.
6. Cook for 2 more minutes until sauce thickens and coats the eggplant. Tip: Adjust heat if sauce reduces too quickly.
7. Remove from heat, let sit for 1 minute before serving.
Warm and velvety, the eggplant absorbs the spicy-sweet sauce beautifully. Serve over steamed rice or with a side of crispy tofu for extra protein.

Vegan Wonton Soup

Kickstart your meal with this comforting Vegan Wonton Soup, perfect for any season. Its simplicity and depth of flavor make it a go-to.

Ingredients

• Wonton wrappers – 20
• Tofu – 1 cup, crumbled
• Green onions – 2 tbsp, chopped
• Soy sauce – 1 tbsp
• Sesame oil – 1 tsp
• Vegetable broth – 4 cups
• Ginger – 1 tsp, grated
• Garlic – 1 clove, minced

Instructions

1. In a bowl, mix crumbled tofu, green onions, soy sauce, and sesame oil.
2. Place 1 tsp of filling in the center of each wonton wrapper.
3. Wet the edges of the wrapper with water, fold into a triangle, and press to seal. Tip: Ensure no air pockets to prevent bursting.
4. Bring vegetable broth to a boil in a pot, add ginger and garlic.
5. Gently add wontons to the boiling broth. Cook for 5 minutes. Tip: Stir lightly to prevent sticking.
6. Reduce heat to low, simmer for another 3 minutes until wontons float. Tip: Floating indicates they’re done.

Unwrap the flavors of this soup with its tender wontons and aromatic broth. Serve with a sprinkle of green onions for a fresh crunch.

Stir-Fried Noodles with Vegetables

Ready to whip up a quick, flavorful meal? Stir-fried noodles with vegetables is your go-to dish for a satisfying dinner.

Ingredients

• Noodles – 8 oz
• Vegetable oil – 2 tbsp
• Garlic – 2 cloves, minced
• Mixed vegetables (carrots, bell peppers, broccoli) – 2 cups
• Soy sauce – 2 tbsp
• Sesame oil – 1 tsp

Instructions

1. Boil noodles according to package instructions until al dente, about 8 minutes. Drain and set aside.
2. Heat vegetable oil in a large pan over medium-high heat, 1 minute.
3. Add minced garlic, sauté until fragrant, about 30 seconds.
4. Add mixed vegetables, stir-fry until crisp-tender, 3-4 minutes.
5. Tip: Keep the heat high to ensure vegetables stay crisp.
6. Add cooked noodles to the pan, toss to combine.
7. Pour soy sauce and sesame oil over the noodles, stir-fry for another 2 minutes.
8. Tip: For extra flavor, let the noodles sit for a minute before serving to absorb the sauces.
9. Remove from heat, serve immediately.
10. Tip: Garnish with green onions or sesame seeds for added texture and flavor.

Just like that, you’ve got a dish with perfectly chewy noodles and crisp veggies, all coated in a savory sauce. Try serving it with a sprinkle of chili flakes for a spicy kick.

Vegan Char Siu Seitan

Savory and satisfying, this Vegan Char Siu Seitan brings a meaty texture without the meat. Perfect for sandwiches or rice bowls.

Ingredients

• Vital wheat gluten – 1 cup
• Nutritional yeast – 2 tbsp
• Garlic powder – 1 tsp
• Five-spice powder – 1 tsp
• Soy sauce – ¼ cup
• Maple syrup – 2 tbsp
• Red food coloring – ½ tsp (optional)

Instructions

1. Preheat oven to 350°F.
2. Mix vital wheat gluten, nutritional yeast, garlic powder, and five-spice powder in a bowl.
3. Add soy sauce and maple syrup to the dry ingredients, stirring until a dough forms. Tip: Knead for 2 minutes to develop gluten.
4. Divide dough into 2 logs. Tip: Shape tightly to avoid cracks.
5. Wrap each log in foil, twisting ends to seal.
6. Steam wrapped logs for 30 minutes. Tip: Keep water boiling throughout.
7. Unwrap and brush with optional red food coloring mixed with 1 tbsp water.
8. Bake on a parchment-lined tray for 20 minutes, flipping halfway.

Zesty and firm, this seitan slices beautifully for banh mi or pairs well with steamed greens. The maple glaze caramelizes slightly for a sticky finish.

Chinese Cabbage Stir-Fry

Ready to whip up a quick, flavorful side? Chinese cabbage stir-fry is your go-to for a crisp, light dish that pairs well with any meal.

Ingredients

• Chinese cabbage – 1 head, sliced
• Garlic – 2 cloves, minced
• Soy sauce – 2 tbsp
• Vegetable oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Heat vegetable oil in a large pan over medium-high heat until shimmering, about 1 minute.
2. Add minced garlic to the pan. Stir for 30 seconds until fragrant.
3. Toss in the sliced Chinese cabbage. Stir-fry for 3 minutes until edges begin to soften.
4. Pour soy sauce over the cabbage. Sprinkle salt. Mix well.
5. Continue stir-frying for another 2 minutes until the cabbage is tender but still crisp.
6. Tip: Keep the heat high to avoid soggy cabbage. Tip: Stir constantly for even cooking. Tip: Taste and adjust seasoning only after the soy sauce has been incorporated.

Now the stir-fry boasts a perfect crunch with a savory garlic-soy flavor. Try serving it atop steamed rice or alongside grilled chicken for a complete meal.

Vegan Scallion Pancakes

Bold flavors and crisp textures define these vegan scallion pancakes. Perfect for a quick snack or a side dish, they’re surprisingly simple to make.

Ingredients

– Flour – 2 cups
– Water – ¾ cup
– Scallions – ½ cup, finely chopped
– Salt – 1 tsp
– Vegetable oil – 2 tbsp

Instructions

1. Mix flour and salt in a large bowl.
2. Gradually add water, stirring until a dough forms. Tip: The dough should be slightly sticky but manageable.
3. Knead the dough on a floured surface for 5 minutes until smooth. Tip: Cover with a damp cloth to prevent drying.
4. Divide the dough into 4 equal parts.
5. Roll each part into a thin circle on a floured surface.
6. Brush each circle with vegetable oil, then sprinkle with scallions.
7. Roll each circle into a tight log, then coil into a spiral. Tip: Press gently to flatten slightly.
8. Heat a pan over medium heat (350°F) and add 1 tbsp oil.
9. Cook each pancake for 3-4 minutes per side until golden brown.
Yummy layers of scallion and dough create a satisfying crunch. Serve with a dip or as a wrap for an extra twist.

Sweet and Spicy Tofu

Might sound simple, but this Sweet and Spicy Tofu packs a punch. Perfect for weeknights or meal prep.

Ingredients

– Firm tofu – 14 oz
– Soy sauce – 2 tbsp
– Honey – 1 tbsp
– Sriracha – 1 tsp
– Olive oil – 1 tbsp

Instructions

1. Press tofu for 15 minutes to remove excess water. Slice into 1-inch cubes.
2. Mix soy sauce, honey, and sriracha in a bowl. Tip: Adjust sriracha for more heat.
3. Heat olive oil in a pan over medium-high heat. Add tofu. Cook until golden, 3 minutes per side.
4. Pour sauce over tofu. Stir to coat evenly. Cook for 2 more minutes. Tip: Don’t overcook to keep tofu tender.
5. Remove from heat. Let sit for 2 minutes. Tip: Sauce thickens as it cools.

Just crispy outside, soft inside. The balance of sweet and spicy is addictive. Try it over rice or in lettuce wraps.

Vegan Black Bean Noodles

Black bean noodles offer a hearty, protein-packed meal that’s both simple and satisfying. Bold flavors come together quickly for a weeknight-friendly dish.

Ingredients

• Black beans – 2 cups
• Whole wheat noodles – 8 oz
• Garlic – 3 cloves
• Olive oil – 2 tbsp
• Soy sauce – 1 tbsp
• Maple syrup – 1 tsp

Instructions

1. Cook noodles according to package instructions. Drain and set aside.
2. Heat olive oil in a pan over medium heat. Add minced garlic, sauté for 1 minute until fragrant.
3. Add black beans to the pan. Stir occasionally, cook for 5 minutes.
4. Mix in soy sauce and maple syrup. Cook for another 2 minutes, stirring constantly.
5. Combine the bean mixture with the cooked noodles. Toss well to coat evenly.

Delight in the chewy noodles coated with a sticky, savory-sweet sauce. Serve topped with sliced green onions or a sprinkle of sesame seeds for extra crunch.

Conclusion

Savory, satisfying, and surprisingly simple, these 21 vegan Chinese recipes are a treasure trove for anyone looking to spice up their plant-based meals. Whether you’re a seasoned vegan or just exploring meat-free options, there’s something here to delight your taste buds. Don’t forget to try your favorites, share your thoughts in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!