This post contains affiliate links. Please see our disclosure policy.
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.
I love everything that I,m looking at. Especially Siumai dumplings, Orange Tofu, Kung Pao Lentils and Low Mein noodles. Never made dumplings before so I might start there after I get ingredients for next food prep week-end. Today making your Chocolate cake with ganoche layers and topping. I feel like I eat like a queen. 5 Star***** all the way!
The 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.
i love your enthusiasm
Oh, my gosh…seriously just by looking and reading the recipes I give you five stars without even trying them – yet.
Thanks, a million.
Becky
Hi 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
Hi 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. https://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.
I love Chinese food.Thank you for sharing.
Wow this is a great post! I just bought your book with indian food. Really like it 🙂