Best Homemade Vegan Chinese Recipes

Best Homemade Vegan Chinese Recipes

Creating homemade vegan Chinese dishes is a delicious way to enjoy Chinese cuisine's bold and diverse flavours without compromising your dietary choices.

Whether you’re craving savoury stir-fries, hearty dumplings, or flavourful soups, this collection of vegan Chinese recipes will help you prepare authentic and satisfying meals right in your kitchen.

These dishes, which have a plant-based twist, capture the essence of traditional Chinese cooking and are suitable for novice and experienced cooks.

Veganism In China

Veganism in China is gradually gaining popularity, driven by health, environmental, and ethical concerns.

Traditionally, Chinese cuisine includes a variety of plant-based dishes due to the country's Buddhist influence, and many adhere to vegetarian diets for religious reasons.

However, veganism excludes all animal products, is relatively new in China and is growing, particularly among younger generations in urban areas.

Concerns about food safety and the environmental impact of animal farming are encouraging more people to consider vegan lifestyles.

The Chinese market has responded to this trend with the emergence of vegan restaurants, plant-based food products, and meat alternatives, especially in major cities like Beijing and Shanghai.

Social media and global influences have also significantly contributed to spreading veganism in China, making it more accessible and appealing.

While veganism is still a niche movement, its growth indicates a shift in dietary habits and a broader acceptance of plant-based living in Chinese society.

Introduction To Vegan Chinese Cuisine

Vegan Chinese cuisine offers diverse flavours, textures, and dishes catering to traditional tastes and modern plant-based diets.

Rooted in centuries-old culinary practices, many Chinese dishes naturally align with vegan principles due to the influence of Buddhism, where vegetarianism is often practiced.

Chinese cuisine's emphasis on fresh vegetables, tofu, legumes, grains, and flavourful sauces makes it a treasure trove for vegan cooking.

Staple ingredients like tofu, tempeh, mushrooms, and various leafy greens form the base of many vegan Chinese dishes, offering protein and vital nutrients.

Classic dishes such as stir-fried vegetables, map tofu (sans meat), and hot and sour soup can easily be adapted to a vegan diet without sacrificing taste or authenticity.

Seasonings like soy sauce, ginger, garlic, and sesame oil enhance these dishes, creating a balance of sweet, sour, salty, and spicy flavours for which Chinese cuisine is known.

In recent years, vegan Chinese cuisine has evolved to include innovative dishes replicating traditional meat-based recipes using plant-based alternatives.

Whether recreating a Sichuan classic or a Cantonese stir-fry, vegan Chinese cuisine offers a satisfying and health-conscious way to enjoy one of the world's most beloved culinary traditions.

Homemade Vegan Chinese Recipes

Vegan Chinese cuisine offers a rich and diverse array of flavours, textures, and ingredients, making it easy to enjoy traditional dishes without animal products.

Whether you're a seasoned cook or new to vegan cuisine, these recipes provide a delicious way to explore the vibrant world of Chinese flavours.

1. Vegan Mapo Tofu Recipe

Mapo Tofu is a classic dish from Sichuan cuisine known for its bold flavours and numbing spiciness.

Traditionally, it includes minced meat, but a vegan version can be just as satisfying by using mushrooms or plant-based ground meat.

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 2-3

Ingredients

• Firm tofu: 1 block, cubed
• Mushrooms: 1 cup, chopped (or plant-based ground meat)
• Fermented bean paste (doubanjiang): 2 tablespoons
• Garlic: 2 cloves, minced
• Ginger: 1-inch piece, minced
• Sichuan peppercorns: 1 teaspoon, toasted and ground
• Soy sauce: 1 tablespoon
• Chilli oil: 1 tablespoon
• Vegetable broth: 1 cup of
• Water: 2 tablespoons & cornstarch: 1 tablespoon (combined)
• Green onions: 2, chopped
• Cooked rice for serving

Method

1. Prep the tofu: Press the tofu to remove excess water and cut it into cubes.
2. Cook the aromatics: Add a little oil to a hot pan and sauté the garlic, ginger, and Sichuan peppercorns until fragrant.
3. Add the mushrooms or plant-based meat: Add the mushrooms or plant-based meat, cooking until browned.
4. To make the sauce, stir in the fermented bean paste, soy sauce, and chilli oil and cook for a few minutes.
5. Add the tofu: Gently add the cubes and vegetable broth, simmering for about 5 minutes.
6. Thicken the sauce: Stir in the cornstarch mixture to thicken the sauce.
7. Serve the Mapo tofu: Add chopped green onions as a garnish and serve with rice.

2. Vegan Vegetable Stir-Fry

Vegetable Stir-Fry is a versatile and quick dish combining a medley of colourful vegetables and a savoury sauce. A mainstay of vegan Chinese cuisine, it's tasty and healthful, making it ideal for a quick midweek supper.

Prep time: 10 minutes | Cook time: 15 minutes | Total time: 25 minutes | Servings: 2-3

Ingredients

• Broccoli florets: 1 cup
• Bell pepper: 1, sliced
• Carrot: 1, julienned
• Zucchini: 1, sliced
• Snap peas: 1 cup
• Garlic: 2 cloves, minced
• Ginger: 1-inch piece, minced
• Soy sauce: 2 tablespoons
• Hoisin sauce: 1 tablespoon
• Sesame oil: 1 tablespoon
• Cornstarch: 1 tablespoon, & water: 2 teaspoons
• Cooked rice or noodles for serving
• Sesame seeds and green onions for garnish

Method

1. Prep the vegetables: Wash and slice all the vegetables into bite-sized pieces.
2. Cook the aromatics: Heat sesame oil in a large pan or wok over medium-high heat. Add the minced garlic and ginger, sautéing until fragrant.
3. Stir-fry the vegetables: Add the vegetables, allowing the slower-cooking ones (broccoli and carrots) to cook first. For a few minutes, stir-fry them until they start to get tender.
4. Include the sauce: Add the hoisin and soy sauces and stir to coat the vegetables evenly.
5. Thicken the sauce: Pour in the cornstarch mixture, stirring constantly until the sauce thickens and glazes the vegetables.
6. Serve the vegetable stir-fry over cooked rice or noodles. Add chopped green onions and sesame seeds as garnish.

3. Vegan Dumplings Recipe

The vegan dumplings dish is versatile and packed with a savoury mix of vegetables and tofu. Whether steamed, boiled, or pan-fried, they’re a flavourful option for any meal, perfect as a main course or appetizer.

Prep time: 25 minutes | Cook time: 20 minutes | Total time: 45 minutes | Servings: 4-5 (makes about 25-30 dumplings)

Ingredients For The Filling

• Cabbage: 1 cup, finely chopped
• Mushrooms: ½ cup, finely chopped
• Carrots: ½ cup, grated
• Firm tofu: ½ cup, crumbled
• Garlic: 2 cloves, minced
• Ginger: 1 tablespoon, minced
• Soy sauce: 2 tablespoons
• Sesame oil: 1 tablespoon
• Green onions: 1 tablespoon, chopped
• Sea salt and pepper to taste

Ingredients For The Dumpling Wrappers

• All-purpose flour: 2 cups
• Warm water: ¾ cup
• Sea salt: 1 pinch or to taste

Ingredients For The Dipping Sauce

• Soy sauce: 3 tablespoons
• Rice vinegar: 3 tablespoons
• Sesame oil: 1 teaspoon
• Chilli oil: 1 teaspoon (optional)
• Green onions: 1 teaspoon, chopped

Method

1. Prepare the dough: Combine the flour and salt in a mixing dish. Stirring constantly, gradually add warm water until a dough forms. Work the dough until smooth, about 5 to 7 minutes. After 30 minutes, cover it and let it rest.
2. Make the filling: Heat sesame oil over medium heat in a pan. Add garlic and ginger, sautéing until fragrant. Add the chopped cabbage, mushrooms, carrots, and tofu. Cook for 5-7 minutes until the vegetables are soft and the mixture is well combined. Add soy sauce, green onions, salt, and pepper. Stir and cook for another 2 minutes. Let the filling cool.
3. Roll out the wrappers: Divide the dough into small balls (about 1 inch in diameter). Roll each ball into a thin, round wrapper about 3 inches in diameter.
4. Fill the dumplings: Place one spoonful of filling in the center of each wrapper. Fold the wrapper in half, pinch the corners together, and, if desired, create creases.
5. Cook the dumplings
   • Steam: Arrange the dumplings in a steamer and steam for 10-12 minutes.
   • Boil: Drop the dumplings into boiling water and cook until they float to the surface, about 3-4 minutes.
   • Pan-fry: Preheat one tablespoon of oil in a pan. After the dumplings' bottoms are golden brown, place them in the pan, spritz with water, cover, and let steam for five minutes.
6. Serve the vegan dumplings hot with the dipping sauce (soy sauce, rice vinegar, sesame oil, chilli oil, and green onions).

4. Kung Pao Cauliflower Chinese Recipe

Kung Pao Cauliflower is a standout choice among vegan Chinese recipes. It offers a spicy, tangy, and slightly sweet twist on the classic Kung Pao Chicken with satisfying, crunchy cauliflower florets.

This version uses cauliflower florets instead of meat, offering a satisfying, crunchy texture that pairs perfectly with the bold, savoury sauce.

Prep time: 15 minutes | Cook time: 25 minutes | Total time: 40 minutes | Servings: 4

Ingredients For the Cauliflower

• Cauliflower: 1 medium, cut into bite-sized florets
• Cornstarch: 2 tablespoons
• Soy sauce: 1 tablespoon
• Sesame oil: 1 tablespoon

Ingredients For the Sauce

• Soy sauce: 3 tablespoons
• Hoisin sauce: 1 tablespoon
• Rice vinegar: 1 tablespoon
• Chilli paste or chilli flakes: 1 tablespoon
• Sugar: 2 teaspoons (optional)
• Cornstarch: 2 teaspoons & water: 2 tablespoons (combined=slurry)

Ingredients For the Stir-Fry

• Sesame oil: 1 tablespoon
• Garlic: 3 cloves, minced
• Ginger: 1 tablespoon, minced
• Roasted peanuts: ¼ cup
• Dried red chillies: 4-6 (optional, for extra heat)
• Bell peppers: ½ cup, diced
• Green onions: ½ cup, chopped

Method

1. Prepare the cauliflower: Toss the cauliflower florets in a big basin with the sesame oil, soy sauce, and cornstarch until well coated. When cooked, this contributes to a crispy texture.
2. Cook the cauliflower
   • Oven Method: Preheat the oven to 400°F (200°C). Arrange the cauliflower florets on a parchment-lined baking sheet. Bake for 20-25 minutes, turning halfway, until golden brown and crispy.
   • Pan-fry method: Heat a tablespoon of sesame oil in a large pan over medium heat. Add the cauliflower florets and cook, stirring for 10 to 15 minutes or until browned and crispy.
3. Make the sauce: In a small bowl, mix soy sauce, hoisin sauce, rice vinegar, chilli paste, sugar, and cornstarch slurry. Stir until well combined and set aside.
4. Stir-fry the vegetables: A tablespoon of sesame oil should be heated over medium heat in a skillet, either new or used for pan-frying. Add minced garlic, ginger, and dried red chillies, and sauté until fragrant, about 1 minute. Add the bell peppers and green onions, cooking for another 2-3 minutes until they soften.
5. Combine and cook: Add the baked or pan-fried cauliflower to the pan with the vegetables. Pour in the sauce and stir well to coat everything evenly. Simmer for 2 to 3 minutes or until the sauce gets thick and the food is heated.
6. Add peanuts: After cooking for one further minute, stir in the roasted peanuts.
7. Serve: Serve the kung pao cauliflower hot, garnished with extra green onions if desired. It goes very well with noodles or steamed rice.

5. Hot And Sour Chinese Soup Recipe

Hot and sour chinese soup is a flavourful vegan dish with a spicy, tangy, and savoury blend.

Made with mushrooms, tofu, and a tasty plant-based broth, it captures the essence of the original. Perfect as an appetizer or light meal, it's comforting and refreshing with a zesty kick.

Prep time: 15 minutes | Cook time: 20 minutes | Total time: 35 minutes | Servings: 4-6

Ingredients For The Soup

• Vegetable broth: 6 cups
• Dried shiitake mushrooms: 1 cup (or 2 cups fresh mushrooms, sliced)
• Tofu: 1 cup, cubed
• Bamboo shoots: 1 cup, sliced
• Wood ear mushrooms: ½ cup, sliced (optional)
• Soy sauce: 2 tablespoons
• Rice vinegar: 2 tablespoons
• Chilli paste or flakes: 1 tablespoon or to taste
• Hoisin sauce: 1 tablespoon
• Sesame oil: 1 teaspoon
• Garlic: 2 cloves, minced
• Ginger: 1 tablespoon, minced
• Green onions: ½ cup, sliced

Ingredients For Garnish

• Green onions: 3-4, sliced
• Fresh cilantro, chopped
• White pepper to taste

Method

1. Prepare the broth: The vegetable broth should be simmered in a large pot over medium heat. If using dried shiitake mushrooms, soak them in warm water for about 30 minutes, then drain and slice. Add the mushrooms to the pot. If using fresh mushrooms, add them directly to the simmering broth.
2. Cook the tofu and vegetables: Add the cubed tofu, bamboo shoots, and wood ear mushrooms (if using) to the pot. Stir to combine and let it simmer for about 5 minutes until the vegetables are tender.
3. Flavour the soup: In a small bowl, mix the soy sauce, rice vinegar, chilli paste or flakes, and hoisin sauce. Stir thoroughly to integrate the mixture after adding it to the pot. If necessary, taste and adjust the seasoning.
4. Thicken the soup: Stir constantly to prevent lumps, and add the cornstarch slurry to the pot. Allow the soup to simmer for a few minutes until it thickens slightly.
5. Add aromatics: Heat the sesame oil in a small pan over medium heat. Add the minced garlic and ginger, and sauté until fragrant, for about 1 minute. Add this to the soup.
6. Finish the soup: If desired, slowly stir in the beaten egg to create egg ribbons. Let it cook for a minute until the egg is cooked through.
7. Garnish and serve: Spoon the soup into individual bowls and top with chopped cilantro, sliced green onions, and a dash of white pepper, according to taste. Warm up the food.

6. Buddha's Delight

Buddha's Delight is a classic vegetarian dish featuring a vibrant mix of vegetables, tofu, and sometimes cellophane noodles.

Known for its balanced flavours and textures, it includes crunchy bamboo shoots, earthy black mushrooms, and tender tofu, all lightly seasoned with soy sauce and aromatic ingredients.

Prep time: 20 minutes | Cook time: 20 minutes | Total time: 40 minutes | Servings: 4

Ingredients For the Stir-Fry

• Firm tofu: 1 block, drained and cubed
• Dried black mushrooms: 1 cup (or 1½ cups fresh mushrooms, sliced)
• Bamboo shoots: 1 cup, sliced
• Lotus root: 1 cup, peeled and sliced (substitute with water chestnuts)
• Snow peas: 1 cup
• Baby corn: 1 cup
• Cellophane noodles: ½ cup (soaked according to package instructions)
• Soy sauce: 2 tablespoons
• Vegan oyster sauce: 2 tablespoons
• Rice wine or dry sherry: 1 tablespoon
• Sesame oil: 1 teaspoon
• Garlic: 2 cloves, minced
• Ginger: 1 tablespoon, minced
• Green onions: 2, chopped (for garnish)
• Sesame seeds (for garnish)

Method

1. Prepare the ingredients: If using dried black mushrooms, soak them in warm water for 30 minutes until soft, then drain and slice. Soak cellophane noodles in warm water until smooth, then drain and set aside.
2. Cook the tofu: Boil the vegetable broth over medium heat in a big pot. Add the tofu cubes and fry them until golden and crispy on both sides. Remove them from the pan and set them aside.
3. Stir-fry vegetables: Add another tablespoon of vegetable oil in the same pan. Sauté the minced garlic and ginger until fragrant. Add the sliced mushrooms, bamboo shoots, lotus root, snow peas, and baby corn.
4. Add noodles and tofu: Add the soaked cellophane noodles and cooked tofu to the pan. Stir to combine.
5. Season the dish: Add the rice wine, vegan oyster sauce, and soy sauce. Give the sauce a good stir to coat all the ingredients. If desired, add the cornstarch slurry to thicken the sauce gently. Cook for another 2-3 minutes until everything is heated and the sauce thickens.
6. Finish and serve: Drizzle with sesame oil and garnish with chopped green onions and seeds. Serve hot.

FAQ

1. Is Soy Sauce Vegan?

Yes, most soy sauces are vegan as they are made from fermented soybeans, wheat, salt, and water.

However, always check the label to ensure no added animal-derived ingredients, such as fish sauce.

2. Are There Vegan Options In Chinese Restaurants?

Yes, many Chinese restaurants offer vegan options like tofu dishes, vegetable stir-fries, and steamed rice. Just ask to avoid animal-based ingredients like oyster or fish sauce.

3. How Can I Make Vegan Chinese Food Healthier?

Make vegan Chinese food healthier by steaming or stir-frying with less oil, using whole grains, and limiting high-sodium sauces. Opt for fresh veggies and tofu.

Conclusion

Incorporating homemade vegan Chinese recipes into your cooking routine is a delicious way to explore plant-based meals while embracing Chinese cuisine's bold, rich flavours.

From stir-fries to dumplings, these dishes offer healthy, satisfying alternatives that don't compromise taste.

These vegan Chinese recipes will become kitchen staples whether you want to add more variety to your vegan diet or enjoy flavourful meals.

Start experimenting today, and enjoy the journey of vegan cooking with Chinese-inspired dishes!

I trust you enjoyed this article about the Best Homemade Vegan Chinese Recipes. Please stay tuned for more blog posts soon. Take care!

JeannetteZ

 

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