Chinese dishes make great one pot meals and are generally easy to put together once you have some sauces around. The recipes also work well with different vegan proteins as tofu, tempeh, fake meats, beans, chickpeas and lentils and of course loads of veggies. Here are a few amazing Vegan Chinese or rather Chinese inspired recipes to get you started!
Happy Chinese New Year to all who are celebrating.
Kung Pao Lentils. Adjust heat to preference.
Sichuan tofu with Garlic Sauce – Fat Free Vegan Kitchen
Sweet and Sour Chickpeas, Broccoli and Peppers.
Hoisin Tofu and Noodles with from scratch hoisin sauce – 30 Mins
1 pot Lo Mein with everyday ingredients
Faux Pork Wonton soup – Olives for Dinner
Sticky Sesame Ginger Tofu & Veggies- no refined sugar
Steamed Purple Potato Buns – Vegan Miam
Indochinese Chilli Tofu “paneer”
Baked Orange Tofu with amazing Orange Sauce.
Kung Pao Cauliflower. Adjust heat to preference.
Hoisin tofu and Mushrooms over Cauliflower rice – Connoisseurus Veg
Baked General Tsos Tofu Sandwich
Siumai dumplings filled with broccoli and zucchini in garlic sauce
General Tso’s Cauliflower or Tofu – Olives for Dinner
Baked Spring Rolls – Divine Healthy Food.
Sweet and Sour Crispy Soy Curls – Olives for Dinner
Cashew Tofu Stir fry – 1 Pot
Crispy Tofu with Black Bean Sauce – Connoisseurus Veg
Sesame Tofu – The V word
Potstickers with Sweet and Sour Tempeh
Chinese Cabbage, 5 spice seitan and fermented black beans – The Taste space
Spring Vegetable Potstickers and Sweet Dipping Sauce– The First Mess
Hot and Sour Soup – Vedged Out
Sweet and Sour Cauliflower – The V word
Scallion Pancakes – Connoisseurus veg
Chinese Fried Rice – Simple Vegan Blog
Sweet and Sour Lentils and Mango in lettuce wraps.
Corey says
February 8, 2016 at 4:11 pmCould you kindly share the recipe for Broccoli w/ Garlic sauce?
Richa says
February 8, 2016 at 5:32 pmits linked on the post.
Amy says
August 23, 2017 at 4:07 amI cannot find it either………….
Richa says
August 23, 2017 at 10:10 amhttp://www.veganricha.com/2011/06/shumaisiumai-dumplings-filled-with.html
Kim A. says
February 8, 2016 at 7:36 pmWill try the orange cauliflower recipe this weekend. Thanks!
Sophia @Veggies Don't Bite says
February 8, 2016 at 9:49 pmOMG Richa! All of these look so good!! I love Chinese food, must put this lineup on my list of meals to try! So many awesome ones to pick from.
janet @ the taste space says
February 9, 2016 at 6:56 amThank you for the link love, Richa. Everything shared here looks delicious. What a feast.
Diane says
February 9, 2016 at 10:22 amYour celery black pepper tofu is delicious and a regular at our house. Love your cookbook too. Thanks for all the great recipes. Happy New Year!
Richa says
February 9, 2016 at 11:02 amThats Awesome!
Cassie Tran says
February 10, 2016 at 9:49 amChinese New Year did pass already, but that doesn’t give any excuse to NOT enjoy some more Chinese food! I like that there are so many vegan options when it comes to Chinese cuisine. You can make so much and not sacrifice any flavor at all!
Dave says
April 12, 2016 at 3:50 pmHi Vegan Richa and thank you so much! I have been creating my own Chinese-inspired recipes. Between house stock, fish sauce, and indifference or communication difficulty on many restaurants’ part, I was unsure any restaurant I tried was making truly vegan food for my family. So, this is really unexpected and a great find!! So many dishes to try. I enjoy your book but thank you as well for all the diverse recipes on FB!
Richa says
April 12, 2016 at 8:29 pmThanks! So glad you like these too. Some of these might be in my next cookbook!
Hansa says
April 24, 2016 at 8:05 amHi Richa i like your all recipe i make vegan i love thanks
NotBuyingIt says
July 20, 2016 at 11:32 amYou know your stuff! Don’t you? I am super excited to try all of these! You are a lifesaver for a vegan stranded in Berlin with a really poor selection of Chinese restaurants 🙁 I’ll be looking out for that book too…
Richa says
July 20, 2016 at 11:37 amAwesome! <3
Q says
January 4, 2017 at 3:04 pmJust letting you know that Massaman curry is Thai, not Chinese!
Yanine says
April 5, 2017 at 9:59 amWow this is a great post! I just bought your book with indian food. Really like it 🙂
joongkoogjip says
June 12, 2017 at 9:38 pmI love Chinese food.Thank you for sharing.
Sidney says
August 24, 2017 at 12:39 amHi Richa, I’ve just discovered your blog and recipes and they look absolutely awesome. I was just wondering if you are able to note when you can omit oil or replace it with a non-oil type substitute. I am a recent convert to the vegan world and its health benefits but I have also come across a lot of information regarding the dangers in consuming oil (all of them unfortunately!) If I can can live off your recipes minus oil, I will be a very happy chappy! Regards Sidney
Richa says
August 24, 2017 at 11:36 amHi Sidney, I have a post with tips on how to make Indian food without oil. Many of those tips apple to other cuisine recipes as well. http://www.veganricha.com/2016/01/how-to-cook-indian-food-without-oil-oil-free-dal-tadka-recipe.html I cook both ways, with and without and some recipes have oil-free label if they are made without.
Becky says
June 17, 2019 at 4:11 pmOh, my gosh…seriously just by looking and reading the recipes I give you five stars without even trying them – yet.
Thanks, a million.
Becky
Kin says
February 8, 2021 at 4:56 pmThe Kung Pao Lentil recipe was SUPERB! I didn’t even use any oil, I can’t imagine how incredible it is WITH oil!!! I have never made any of your recipes that haven’t been delicious, flavorful, and successful. Thank you Vegan Richa, please keep creating.
Vegan Richa Support says
February 8, 2021 at 5:05 pmi love your enthusiasm