30+ Traditional Sunday Vegan Chinese Recipes to Try This Feast

Chinese cuisine is renowned for its bold flavors, aromatic spices, and variety of textures, making it a favorite for many.

Whether it’s the tangy and spicy notes of a stir-fry, the rich flavors of a savory soup, or the crispy goodness of deep-fried dishes, there’s always something to satisfy every palate.

For those following a plant-based lifestyle or simply looking to enjoy more vegetables, vegan Chinese recipes provide an exciting and flavorful twist on traditional dishes.

In this blog, we’ve gathered a collection of 30+ Sunday vegan Chinese recipes that are perfect for a relaxing weekend meal.

From comforting hot and sour soup to crispy sesame tofu, these recipes are not only satisfying but also quick and easy to prepare, making them ideal for a busy Sunday.

Whether you’re cooking for yourself, your family, or a group of friends, these dishes will bring the authentic tastes of China right to your dining table—without the meat.

So, grab your wok, your favorite ingredients, and get ready to explore the exciting world of vegan Chinese cuisine.

These 30+ recipes will leave you craving more and wondering why you haven’t tried them sooner!

30+ Traditional Sunday Vegan Chinese Recipes to Try This Feast

With these 30+ Sunday vegan Chinese recipes, you’ll never have to compromise on flavor or satisfaction.

From hearty main dishes like Kung Pao Cauliflower and Vegan Hot and Sour Soup to fresh, vibrant vegetable stir-fries, there’s a recipe for every craving.

These dishes provide the perfect balance of spices, textures, and flavors that Chinese cuisine is known for, all while being completely plant-based.

Not only are these recipes delicious, but they also cater to different tastes and preferences, making them ideal for a variety of occasions, whether it’s a quiet Sunday dinner or a gathering with friends.

So, next time you’re in the mood for something bold, flavorful, and vegan, look no further than this collection. Happy cooking and enjoy bringing these mouthwatering dishes to your table!

Vegan Kung Pao Tofu

This Vegan Kung Pao Tofu is a flavorful and savory dish that’s a twist on the classic Chinese Kung Pao Chicken. Tender tofu is pan-fried to crispy perfection and then tossed in a sweet, spicy, and tangy sauce made with soy sauce, hoisin sauce, and Szechuan peppercorns. This dish is balanced with a mix of vibrant vegetables, including bell peppers, onions, and crunchy peanuts. It’s the perfect combination of textures and tastes, making it an ideal Sunday meal for those craving a plant-based Chinese takeout favorite.

Ingredients:

• 1 block firm tofu, pressed and cut into cubes
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon hoisin sauce
• 1 tablespoon maple syrup
• 1 teaspoon Szechuan peppercorns, crushed
• 2 teaspoons chili paste or chili flakes (adjust to taste)
• 1 tablespoon vegetable oil
• 1 red bell pepper, sliced
• 1/2 cup unsalted roasted peanuts
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1 green onion, sliced (for garnish)

Instructions:

1. In a small bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, maple syrup, chili paste, and Szechuan peppercorns. Set aside.
2. Heat the vegetable oil in a large skillet over medium-high heat. Add the tofu cubes and fry until golden brown and crispy on all sides, about 8-10 minutes. Remove the tofu and set it aside.
3. In the same skillet, add the onion, bell pepper, garlic, and ginger. Stir-fry for 3-4 minutes until the vegetables are tender and aromatic.
4. Return the tofu to the skillet, add the peanuts, and pour the prepared sauce over the tofu and vegetables. Stir to coat everything evenly.
5. Cook for another 2-3 minutes, letting the sauce thicken and everything get well coated.
6. Garnish with sliced green onions and serve hot with steamed rice.

This Vegan Kung Pao Tofu is a deliciously satisfying dish that proves plant-based versions of classic Chinese recipes can be just as bold and flavorful. The crispy tofu, tangy sauce, and crunchy peanuts create a delightful harmony of textures. Whether you’re enjoying it with friends or family on a Sunday, it’s a great way to bring a little bit of Chinese takeout home. It’s simple, quick, and bursting with vibrant flavors that will make you forget it’s vegan!

Vegan Sweet and Sour Tempeh

This Vegan Sweet and Sour Tempeh is a crispy and tangy Chinese-inspired dish with a twist. Tempeh, made from fermented soybeans, is used in place of the traditional meat in this dish, making it a nutritious, protein-packed option. The crispy tempeh is coated in a sweet and sour sauce made with pineapple juice, vinegar, and a touch of sugar. Paired with vibrant bell peppers, onions, and pineapple, this dish is a delightful balance of sweet, sour, and savory flavors, perfect for a weekend vegan feast.

Ingredients:

• 1 block tempeh, cut into cubes
• 1 tablespoon soy sauce
• 2 tablespoons cornstarch
• 2 tablespoons vegetable oil
• 1/2 onion, chopped
• 1 red bell pepper, sliced
• 1/2 cup pineapple chunks (fresh or canned)
• 1/4 cup pineapple juice (or more for extra sweetness)
• 2 tablespoons rice vinegar
• 3 tablespoons ketchup
• 2 tablespoons maple syrup
• 1 teaspoon soy sauce
• 1/2 teaspoon ground ginger
• 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)
• Fresh cilantro or green onions, for garnish

Instructions:

1. In a small bowl, mix the soy sauce and cornstarch. Toss the tempeh cubes in the mixture until evenly coated.
2. Heat the vegetable oil in a large pan over medium heat. Fry the tempeh cubes for about 6-8 minutes, turning occasionally, until golden and crispy. Remove from the pan and set aside.
3. In the same pan, add the onion, bell pepper, and pineapple chunks. Stir-fry for 3-4 minutes until the vegetables begin to soften.
4. In a separate bowl, whisk together the pineapple juice, rice vinegar, ketchup, maple syrup, soy sauce, and ground ginger. Pour the sauce into the pan and bring to a simmer.
5. Add the cornstarch-water mixture and stir until the sauce thickens, about 2-3 minutes.
6. Return the crispy tempeh to the pan and toss everything together, ensuring the tempeh is coated in the sweet and sour sauce.
7. Garnish with fresh cilantro or green onions and serve over steamed rice.

This Vegan Sweet and Sour Tempeh is a fantastic plant-based alternative to the traditional Chinese takeout dish. The crispy tempeh provides a satisfying texture, while the sweet and tangy sauce is an irresistible complement to the dish. The addition of bell peppers, onions, and pineapple adds freshness and flavor, making this a well-rounded, delicious meal for a Sunday gathering. It’s a simple yet impressive dish that’s sure to please both vegans and non-vegans alike!

Vegan Chinese Mapo Tofu

This Vegan Chinese Mapo Tofu is a rich, spicy, and savory dish that’s perfect for those who love bold flavors. Traditionally made with minced pork, this vegan version uses plant-based ground meat or mushrooms to replicate the savory base. The tofu is silky and soft, absorbing the umami-filled sauce that includes ingredients like doubanjiang (fermented bean paste), soy sauce, and chili oil. The dish is peppery, spicy, and truly comforting, making it a perfect Sunday meal for any vegan who loves spicy, flavorful Chinese cuisine.

Ingredients:

• 1 block soft tofu, drained and cubed
• 1 tablespoon vegetable oil
• 1/2 cup plant-based ground meat or finely chopped mushrooms
• 2 tablespoons doubanjiang (fermented chili bean paste)
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1/2 cup vegetable broth
• 2 teaspoons chili oil (adjust to taste)
• 1 teaspoon ground Sichuan peppercorns
• 2 garlic cloves, minced
• 1-inch piece of ginger, minced
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
• Fresh cilantro or green onions for garnish

Instructions:

1. Heat the vegetable oil in a large skillet over medium heat. Add the plant-based ground meat or mushrooms and cook until browned and cooked through, about 5-6 minutes.
2. Add the garlic, ginger, and doubanjiang to the pan and cook for another 2 minutes, stirring frequently, until fragrant.
3. Stir in the soy sauce, rice vinegar, sugar, vegetable broth, and chili oil. Bring to a simmer and cook for 2-3 minutes.
4. Gently add the tofu cubes to the skillet, being careful not to break them. Stir to coat the tofu with the sauce.
5. Let the tofu simmer for another 5-6 minutes to absorb the flavors, then add the cornstarch mixture to thicken the sauce.
6. Sprinkle ground Sichuan peppercorns over the dish and stir to combine.
7. Garnish with fresh cilantro or green onions and serve hot with steamed rice.

Vegan Mapo Tofu is the ultimate comfort food for anyone craving a fiery, spicy, and hearty meal. The combination of silky tofu, savory plant-based meat or mushrooms, and the bold, umami-packed sauce is a true taste of Chinese cuisine, reimagined for vegans. The Sichuan peppercorns give the dish a signature tingling heat, while the chili oil brings an extra layer of spice and depth. This vegan version is perfect for a Sunday meal, bringing authentic flavors to your table while keeping things plant-based and satisfying.

Vegan Chow Mein

This Vegan Chow Mein is a vibrant and satisfying Chinese dish that’s quick to prepare yet full of flavor. Stir-fried noodles are tossed with a colorful medley of vegetables such as bell peppers, carrots, cabbage, and onions, and are coated in a savory soy-based sauce. The dish is customizable, allowing you to add your favorite vegetables or tofu for added protein. Perfect for a Sunday dinner, this dish offers a deliciously comforting meal that will please everyone, regardless of dietary preferences.

Ingredients:

• 8 oz chow mein noodles or any preferred Asian noodles
• 2 tablespoons vegetable oil
• 1/2 onion, thinly sliced
• 1 bell pepper, thinly sliced
• 1 carrot, julienned
• 1/2 cup shredded cabbage
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup or agave nectar
• 1/2 teaspoon chili flakes (optional)
• 1/4 cup green onions, chopped
• 1 tablespoon sesame seeds (optional)

Instructions:

1. Cook the noodles according to package instructions. Drain and set aside.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the onion, bell pepper, carrot, and cabbage. Stir-fry for 4-5 minutes until the vegetables are tender yet still crisp.
3. Add the garlic and cook for an additional minute, stirring constantly.
4. In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, maple syrup, and chili flakes (if using).
5. Add the cooked noodles to the skillet with the vegetables and pour the sauce over them. Toss everything together to coat the noodles evenly.
6. Stir-fry for 2-3 minutes, allowing the noodles to absorb the sauce and get slightly crispy.
7. Garnish with green onions and sesame seeds before serving.

Vegan Chow Mein is the perfect dish for a Sunday dinner when you’re craving a comforting yet light meal. The stir-fried noodles are flavorful, and the crunchy vegetables add texture and freshness. The savory soy-based sauce enhances the taste, while the optional sesame seeds and green onions provide an extra touch of flavor. This dish is versatile, so feel free to add tofu or any other protein for a more filling meal. Whether you’re enjoying it solo or sharing with friends and family, it’s a quick and delicious way to bring Chinese flavors into your home.

Vegan Szechuan Stir-Fry

This Vegan Szechuan Stir-Fry is a bold and spicy dish that brings the heat! It’s packed with crispy vegetables, including broccoli, bell peppers, and mushrooms, all tossed in a fiery, tangy Szechuan sauce. The sauce, made with ingredients like soy sauce, chili paste, and rice vinegar, provides a delicious balance of spicy, sour, and umami flavors. Served over steamed rice or noodles, this dish is perfect for a Sunday dinner when you want something hearty, satisfying, and full of flavor.

Ingredients:

• 1 cup broccoli florets
• 1 bell pepper, sliced
• 1 cup mushrooms, sliced
• 1 carrot, thinly sliced
• 2 tablespoons vegetable oil
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 2 tablespoons Szechuan chili paste or chili garlic sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon sugar
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1/4 cup vegetable broth
• 1 tablespoon cornstarch mixed with 1 tablespoon water (for thickening)
• Cooked rice or noodles, for serving
• Chopped green onions for garnish

Instructions:

1. Heat the vegetable oil in a large pan or wok over medium-high heat. Add the broccoli, bell pepper, mushrooms, and carrot. Stir-fry for 4-5 minutes, until the vegetables are tender but still crisp.
2. Add the garlic and ginger to the pan and stir-fry for another 1-2 minutes, until fragrant.
3. In a small bowl, whisk together the soy sauce, rice vinegar, Szechuan chili paste, hoisin sauce, sugar, and vegetable broth.
4. Pour the sauce into the pan with the vegetables and stir well to combine. Bring the sauce to a simmer.
5. Add the cornstarch-water mixture to thicken the sauce and cook for another 2-3 minutes, stirring frequently.
6. Serve the stir-fry over steamed rice or noodles. Garnish with chopped green onions and enjoy!

This Vegan Szechuan Stir-Fry is the ultimate dish for spice lovers. The vegetables are perfectly cooked, maintaining their crispness while soaking up the rich, spicy sauce. The Szechuan chili paste gives the dish a signature heat, while the balance of soy sauce, hoisin sauce, and rice vinegar adds depth and tang. Whether you’re serving it over rice or noodles, this dish is packed with flavor and will make a satisfying Sunday meal that’s both bold and comforting.

Vegan Chinese Hot and Sour Soup

This Vegan Chinese Hot and Sour Soup is a comforting, tangy, and spicy dish that’s perfect for chilly Sundays. Made with tofu, mushrooms, and bamboo shoots, the soup is a wonderful balance of heat from the chili paste and the tanginess from vinegar. It’s savory, spicy, sour, and full of flavor, making it a hearty and warming choice for a plant-based meal. The addition of mushrooms adds earthiness, while the tofu provides protein, making it a well-rounded and satisfying dish.

Ingredients:

• 4 cups vegetable broth
• 1/2 cup shiitake mushrooms, sliced
• 1/2 cup wood ear mushrooms, sliced
• 1/2 cup bamboo shoots, sliced
• 1 block tofu, drained and cut into cubes
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon chili paste or chili garlic sauce (adjust to taste)
• 1/2 teaspoon sugar
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
• 1/2 teaspoon white pepper
• 1/2 teaspoon sesame oil
• 1/4 cup green onions, chopped (for garnish)

Instructions:

1. In a large pot, bring the vegetable broth to a boil. Add the shiitake mushrooms, wood ear mushrooms, bamboo shoots, and tofu. Simmer for about 5 minutes to allow the flavors to combine.
2. In a small bowl, whisk together the soy sauce, rice vinegar, chili paste, sugar, and white pepper.
3. Add the sauce mixture to the pot and stir well. Bring the soup back to a simmer.
4. Stir in the cornstarch-water mixture to thicken the soup and cook for 2-3 minutes.
5. Drizzle in the sesame oil and stir to combine.
6. Serve the soup hot, garnished with chopped green onions.

Vegan Chinese Hot and Sour Soup is a soothing yet bold dish that perfectly balances spicy, sour, and savory flavors. The combination of mushrooms, bamboo shoots, and tofu makes it hearty and satisfying, while the chili paste and vinegar provide the perfect amount of heat and tang. It’s an ideal Sunday soup to enjoy on a cold day, offering both comfort and bold flavors in every spoonful. Whether as a starter or a main, this vegan version of a Chinese classic will warm you up and leave you craving more!

Vegan Kung Pao Tofu

Vegan Kung Pao Tofu is a bold and savory dish that brings together crispy tofu, crunchy peanuts, and colorful vegetables, all tossed in a flavorful, tangy sauce. The perfect balance of spicy, sweet, and umami makes it a hit among all kinds of eaters. This dish is ideal for a Sunday dinner, offering a satisfying meal that’s easy to make and packed with protein from the tofu. Whether served with rice or noodles, it will add a touch of Chinese restaurant-style flavor to your home kitchen.

Ingredients:

• 1 block firm tofu, pressed and cut into cubes
• 2 tablespoons cornstarch
• 2 tablespoons vegetable oil
• 1 red bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1-inch piece ginger, minced
• 1/4 cup peanuts (roasted or unsalted)
• 1/4 cup soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup or sugar
• 1 tablespoon hoisin sauce
• 1 tablespoon chili paste or chili garlic sauce (optional for heat)
• 1 teaspoon sesame oil
• 1/2 teaspoon ground Sichuan peppercorns (optional)
• 2 green onions, chopped (for garnish)

Instructions:

1. Toss the tofu cubes in cornstarch until evenly coated. Heat the vegetable oil in a large pan or wok over medium-high heat. Fry the tofu until golden brown on all sides, about 6-8 minutes. Remove the tofu from the pan and set aside.
2. In the same pan, add the onion, bell pepper, garlic, and ginger. Stir-fry for 3-4 minutes until the vegetables begin to soften.
3. Add the peanuts, soy sauce, rice vinegar, maple syrup, hoisin sauce, chili paste, and Sichuan peppercorns (if using). Stir well to combine.
4. Return the fried tofu to the pan and toss to coat in the sauce. Let the tofu cook in the sauce for another 2-3 minutes to absorb the flavors.
5. Drizzle with sesame oil and stir again. Garnish with chopped green onions before serving.

Vegan Kung Pao Tofu is a flavorful and satisfying dish that combines crispy tofu, crunchy peanuts, and a tangy sauce that balances spicy, sweet, and savory flavors. It’s an excellent choice for a Sunday meal, especially when you’re craving something rich in protein yet light in texture. This dish is quick to prepare, full of bold flavors, and can easily be paired with steamed rice or noodles for a complete, restaurant-quality experience in your own kitchen.

Vegan Lemon Tofu

Vegan Lemon Tofu is a bright and refreshing dish, featuring crispy tofu coated in a tangy lemon sauce with a hint of sweetness. The sauce is zesty, with a burst of citrus, balanced by a savory base. Perfect for a Sunday lunch or dinner, this dish is both light and filling, making it a great option for those looking for a vibrant meal with a touch of sweetness. It’s easy to prepare, and the tofu absorbs the citrus flavors, making every bite a refreshing experience.

Ingredients:

• 1 block firm tofu, pressed and cut into cubes
• 1/4 cup cornstarch
• 2 tablespoons vegetable oil
• 1/2 cup fresh lemon juice
• 1 tablespoon soy sauce
• 1 tablespoon maple syrup or agave
• 1/4 cup vegetable broth
• 1 tablespoon rice vinegar
• 1 tablespoon grated ginger
• 2 cloves garlic, minced
• 1/2 teaspoon turmeric (optional, for color)
• 1/4 cup chopped green onions (for garnish)
• Lemon zest, for garnish

Instructions:

1. Toss the tofu cubes in cornstarch until fully coated. Heat vegetable oil in a pan over medium-high heat and fry the tofu cubes until golden brown and crispy, about 6-8 minutes. Remove tofu from the pan and set aside.
2. In the same pan, add garlic and ginger, and sauté for about 1 minute until fragrant.
3. In a small bowl, whisk together lemon juice, soy sauce, maple syrup, vegetable broth, rice vinegar, and turmeric. Pour this mixture into the pan with the garlic and ginger. Bring to a simmer and cook for 3-4 minutes, allowing the sauce to thicken slightly.
4. Add the crispy tofu back to the pan and toss to coat in the sauce. Let it cook for another 2-3 minutes, ensuring the tofu is well glazed.
5. Garnish with chopped green onions and lemon zest before serving.

Vegan Lemon Tofu is a simple yet delightful dish that combines the richness of crispy tofu with the bright and tangy flavors of lemon. The sauce is a perfect balance of tart and sweet, and the tofu absorbs all the vibrant citrusy goodness, making each bite burst with flavor. This dish is light enough for a midday meal but hearty enough for dinner. It pairs beautifully with steamed rice or sautéed vegetables for a well-rounded vegan meal that’s sure to please.

Vegan Vegetable Spring Rolls

Vegan Vegetable Spring Rolls are light, refreshing, and a perfect appetizer or snack for a Sunday gathering. Filled with crunchy vegetables like cabbage, carrots, and cucumbers, these spring rolls are wrapped in delicate rice paper and served with a flavorful peanut dipping sauce. The dish is completely customizable with any vegetables you have on hand, and it’s easy to make ahead. These spring rolls are a great way to enjoy fresh, raw vegetables in a fun, handheld format.

Ingredients:

• 10 rice paper wrappers
• 1 cup shredded cabbage
• 1/2 cup shredded carrots
• 1/2 cucumber, julienned
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup cooked vermicelli noodles (optional)

For the Peanut Dipping Sauce:

• 1/4 cup peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup or agave
• 1 tablespoon rice vinegar
• 1 tablespoon lime juice
• 1-2 teaspoons sriracha or chili paste (optional)
• Water to thin, as needed

Instructions:

1. Prepare the vegetables by shredding the cabbage, carrots, and julienning the cucumber. Set them aside in a large bowl. If you’re using vermicelli noodles, cook them according to package instructions and set aside.
2. To make the dipping sauce, whisk together the peanut butter, soy sauce, maple syrup, rice vinegar, lime juice, and sriracha (if using). Add water a little at a time to reach the desired consistency. Set aside.
3. To assemble the spring rolls, fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 5-10 seconds until softened. Lay the wrapper flat on a clean surface.
4. Place a small amount of cabbage, carrots, cucumber, cilantro, mint, and noodles (if using) in the center of the rice paper. Be careful not to overfill.
5. Fold in the sides of the rice paper and roll it tightly, making sure the filling is sealed.
6. Repeat this process with the remaining rice papers and vegetables.
7. Serve the spring rolls with the peanut dipping sauce on the side.

Vegan Vegetable Spring Rolls are a fresh, crunchy, and satisfying dish that’s perfect for a light appetizer or snack on a Sunday. The rice paper wrappers provide a delicate and slightly chewy texture, while the vegetable filling offers a refreshing crunch. The creamy, tangy peanut dipping sauce ties everything together with a burst of flavor. These rolls are incredibly versatile, so feel free to mix and match your favorite veggies. Serve them at a gathering, or enjoy them on your own for a healthy, flavorful treat!

Vegan Sweet and Sour Tofu

Vegan Sweet and Sour Tofu is a flavorful, satisfying dish that combines crispy tofu with a tangy, sweet, and savory sauce. The tofu is golden and crispy on the outside while remaining tender on the inside, and the sauce perfectly balances sweetness with a zesty kick. This dish makes a great Sunday dinner option, as it’s hearty, delicious, and packed with plant-based protein. It’s the perfect dish to satisfy your craving for a Chinese classic, but without the meat, making it a vegan-friendly alternative.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 1/4 cup cornstarch
• 2 tablespoons vegetable oil
• 1 bell pepper, cut into chunks
• 1 small onion, cut into chunks
• 1/2 cup pineapple chunks (fresh or canned)
• 1/2 cup ketchup
• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 2 tablespoons maple syrup or sugar
• 1 tablespoon cornstarch (for sauce thickening)
• 1/4 teaspoon crushed red pepper flakes (optional)
• Sesame seeds for garnish (optional)
• Fresh cilantro for garnish (optional)

Instructions:

1. Toss the tofu cubes in 1/4 cup cornstarch until evenly coated. Heat vegetable oil in a large skillet or wok over medium-high heat and fry the tofu until golden brown and crispy, about 6-8 minutes. Remove tofu from the pan and set aside.
2. In the same pan, add bell pepper, onion, and pineapple chunks. Stir-fry for 2-3 minutes until vegetables are slightly softened.
3. In a small bowl, whisk together ketchup, rice vinegar, soy sauce, maple syrup, and cornstarch to form the sauce. Add the sauce to the pan with vegetables and bring to a simmer. Cook for 2-3 minutes until the sauce thickens.
4. Add the crispy tofu back into the pan and toss to coat it with the sweet and sour sauce. Cook for an additional 2-3 minutes to allow the tofu to soak in the sauce.
5. Garnish with sesame seeds and cilantro before serving.

Vegan Sweet and Sour Tofu is a perfect dish for those who enjoy a deliciously tangy and sweet combination. The crispy tofu pairs wonderfully with the flavorful sweet and sour sauce, making every bite a delightful experience. This dish is not only vegan but also quick and easy to prepare, making it a great option for a flavorful Sunday meal. Serve it with steamed rice or noodles for a complete and satisfying meal that can rival any take-out order.

Vegan Mapo Tofu

Vegan Mapo Tofu is a classic Chinese dish with a fiery and flavorful sauce, traditionally made with minced pork or beef, but this plant-based version replaces meat with tofu and mushrooms. This hearty and spicy dish features tofu swimming in a savory, umami-rich sauce that includes fermented bean paste, chili oil, and Sichuan peppercorns, offering a mouth-tingling heat that’s signature to this dish. It’s an excellent vegan option for Sunday dinner, providing an authentic Chinese experience packed with spice and rich flavors.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 1 cup shiitake mushrooms, finely chopped
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1-inch piece ginger, minced
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon chili paste or chili garlic sauce
• 1 tablespoon fermented bean paste (doubanjiang)
• 1 teaspoon ground Sichuan peppercorns
• 1 tablespoon cornstarch (optional, for thickening)
• 1/2 cup vegetable broth
• 2 tablespoons green onions, chopped (for garnish)

Instructions:

1. Heat the vegetable oil in a large pan or wok over medium-high heat. Add the garlic and ginger, stir-frying for 1-2 minutes until fragrant.
2. Add the chopped shiitake mushrooms and cook for 4-5 minutes, until softened and browned.
3. Stir in soy sauce, rice vinegar, chili paste, fermented bean paste, and Sichuan peppercorns. Cook for another 1-2 minutes to allow the flavors to meld.
4. Add the tofu and vegetable broth to the pan. Let it simmer for 5-7 minutes, allowing the tofu to soak in the flavors of the sauce.
5. If desired, mix in cornstarch to thicken the sauce. Stir to coat the tofu evenly.
6. Garnish with chopped green onions and serve over steamed rice.

Vegan Mapo Tofu offers all the rich, bold flavors of the traditional dish, but with plant-based ingredients. The combination of the spicy, savory sauce and the soft tofu creates an exciting and satisfying meal. With the depth of flavor from Sichuan peppercorns and fermented bean paste, this dish is perfect for anyone who enjoys spicy food. This vegan version is a great option for a Sunday dinner when you’re craving something savory, spicy, and authentic, and it pairs wonderfully with rice or noodles.

Vegan Chinese Broccoli with Garlic Sauce

Vegan Chinese Broccoli with Garlic Sauce is a simple yet flavorful dish that highlights the delicate, earthy taste of Chinese broccoli, also known as gai lan. The broccoli is stir-fried and coated in a savory, garlicky sauce, creating a perfect balance of flavors that’s both nutritious and delicious. This dish is ideal for a Sunday meal, offering a healthy side or main that is full of flavor without being heavy. It’s light, refreshing, and full of vibrant vegetables.

Ingredients:

• 1 bunch Chinese broccoli (gai lan), trimmed and cut into 2-inch pieces
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup or sugar
• 1 teaspoon sesame oil
• 1/2 teaspoon cornstarch (optional, for thickening)
• 1/4 teaspoon crushed red pepper flakes (optional)
• 2 tablespoons water
• Sesame seeds (optional for garnish)

Instructions:

1. Blanch the Chinese broccoli in boiling water for 1-2 minutes until bright green and tender but still crisp. Drain and set aside.
2. Heat the vegetable oil in a large pan or wok over medium-high heat. Add the garlic and stir-fry for about 1 minute until fragrant.
3. Add the soy sauce, rice vinegar, maple syrup, and sesame oil to the pan. Stir to combine, and then add the water and cornstarch (if using). Cook for 2-3 minutes, allowing the sauce to thicken slightly.
4. Add the blanched Chinese broccoli to the pan, tossing it in the garlic sauce until evenly coated. Cook for an additional 2-3 minutes to heat through.
5. Sprinkle with crushed red pepper flakes and sesame seeds for extra flavor, if desired.

Vegan Chinese Broccoli with Garlic Sauce is a light yet flavorful dish that showcases the beauty of Chinese broccoli. The tender greens are perfectly complemented by a savory garlic sauce with a touch of sweetness, making it an ideal side dish or a satisfying vegan main. This dish is not only easy to prepare but also healthy, full of vitamins and antioxidants. It’s a great choice for a Sunday meal, especially if you’re looking for something fresh, nutritious, and bursting with flavor. Enjoy it with steamed rice or noodles for a complete vegan feast!

Vegan Kung Pao Cauliflower

Vegan Kung Pao Cauliflower is a plant-based twist on the classic Kung Pao Chicken. This dish features crispy cauliflower florets coated in a savory and spicy sauce made with soy sauce, rice vinegar, and hoisin sauce, paired with roasted peanuts for a crunchy texture. With a balance of sweet, salty, and spicy flavors, this dish is a perfect vegan alternative for anyone craving the bold flavors of Chinese cuisine. It’s easy to prepare and works well as a main dish or served with steamed rice for a complete meal.

Ingredients:

• 1 medium head cauliflower, cut into florets
• 2 tablespoons vegetable oil
• 1/4 cup roasted peanuts
• 1/2 onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1-inch piece ginger, minced
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon hoisin sauce
• 1 tablespoon maple syrup or sugar
• 1 teaspoon chili paste or chili garlic sauce
• 1/2 teaspoon sesame oil
• 1 tablespoon cornstarch (optional, for thickening)
• Green onions, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cauliflower florets with 1 tablespoon of vegetable oil and a pinch of salt, then roast on a baking sheet for 20-25 minutes until golden and crispy, flipping halfway through.
2. In a large skillet or wok, heat the remaining vegetable oil over medium heat. Add the onion, bell pepper, garlic, and ginger, and stir-fry for 3-4 minutes until fragrant and softened.
3. In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, maple syrup, chili paste, and sesame oil to create the sauce.
4. Add the roasted cauliflower florets to the skillet and pour the sauce over them, stirring to coat. If desired, add cornstarch mixed with a little water to thicken the sauce.
5. Stir in the roasted peanuts and cook for another 2-3 minutes. Garnish with chopped green onions before serving.

Vegan Kung Pao Cauliflower brings all the rich flavors of the classic dish while being completely plant-based. The crispy cauliflower, combined with the sweet, spicy sauce, creates a dish that’s full of texture and bold flavor. It’s a fantastic option for a Sunday dinner that’s both satisfying and easy to prepare. The addition of peanuts adds a nice crunch, making each bite deliciously addictive. Whether served as a main dish or as a side with rice or noodles, this vegan version of Kung Pao will be sure to please everyone at the table.

Vegan Chinese Hot and Sour Soup

Vegan Chinese Hot and Sour Soup is a comforting, tangy, and spicy soup that is perfect for a cozy Sunday meal. This plant-based version uses mushrooms, tofu, and bamboo shoots as the main ingredients, creating a hearty and flavorful soup with a balance of heat from chili paste and sourness from rice vinegar. The rich broth, combined with the umami flavors, makes this soup a delicious appetizer or main course for any occasion. It’s both nourishing and full of depth, offering the perfect combination of spice and tang.

Ingredients:

• 1 tablespoon vegetable oil
• 1/2 onion, thinly sliced
• 4 cloves garlic, minced
• 1-inch piece ginger, minced
• 1/2 cup shiitake mushrooms, thinly sliced
• 1/2 cup wood ear mushrooms (or any mushrooms), sliced
• 1/4 cup bamboo shoots, julienned
• 1 block firm tofu, pressed and cut into cubes
• 4 cups vegetable broth
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon chili paste or chili garlic sauce
• 1 teaspoon sugar
• 1 tablespoon cornstarch (optional, for thickening)
• 1/2 teaspoon white pepper (or black pepper)
• 2 tablespoons sesame oil
• 2 green onions, chopped (for garnish)
• Fresh cilantro (for garnish, optional)

Instructions:

1. Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté for 3-4 minutes until fragrant.
2. Add the shiitake mushrooms, wood ear mushrooms, and bamboo shoots to the pot. Stir-fry for 2-3 minutes until the mushrooms soften.
3. Pour in the vegetable broth, soy sauce, rice vinegar, chili paste, and sugar, and bring to a simmer. Let the soup cook for 5-7 minutes to allow the flavors to meld.
4. Add the tofu cubes and simmer for another 5 minutes. If you’d like a thicker broth, dissolve cornstarch in a little water and stir it into the soup, cooking for another 2 minutes until thickened.
5. Season the soup with white pepper and sesame oil. Taste and adjust the seasoning if needed.
6. Serve the soup hot, garnished with chopped green onions and cilantro.

Vegan Chinese Hot and Sour Soup is the perfect balance of heat and tanginess, making it an ideal dish for warming up on a chilly Sunday. The tofu provides a great texture while absorbing all the rich flavors of the broth, and the mushrooms and bamboo shoots add depth and umami. The combination of spices and vinegar creates a harmonious blend of flavors that is both comforting and invigorating. This vegan version of the beloved soup is easy to make and full of flavor, making it a great choice for anyone craving a satisfying and healthy meal.

Vegan Chinese Eggplant in Garlic Sauce

Vegan Chinese Eggplant in Garlic Sauce is a savory, aromatic dish that features tender eggplant in a rich and flavorful garlic sauce. The sauce, made with soy sauce, hoisin sauce, and garlic, coats the eggplant beautifully, making every bite irresistible. This dish is perfect for those who enjoy vegetables in bold, spicy sauces. It’s a great vegan alternative to traditional Chinese eggplant dishes, offering a perfect balance of salty, sweet, and spicy flavors. This dish is a must-try for any plant-based meal, especially on a Sunday when you’re craving something comforting and hearty.

Ingredients:

• 2 medium eggplants, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup or sugar
• 1 teaspoon chili paste or chili garlic sauce
• 1/4 teaspoon ground white pepper
• 1 tablespoon cornstarch (optional, for thickening)
• 1/4 cup water
• Green onions, chopped (for garnish)
• Fresh cilantro (for garnish, optional)

Instructions:

1. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the eggplant and cook for 5-7 minutes, stirring occasionally, until tender and lightly browned.
2. In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, maple syrup, chili paste, white pepper, cornstarch, and water to form the garlic sauce.
3. Add the minced garlic to the pan with the eggplant and cook for 1-2 minutes, until fragrant.
4. Pour the garlic sauce over the eggplant and stir to coat. Let the sauce simmer for 3-4 minutes, until it thickens and the eggplant absorbs the flavors.
5. Garnish with chopped green onions and cilantro before serving.

Vegan Chinese Eggplant in Garlic Sauce is a flavorful and satisfying dish that showcases the natural sweetness and tenderness of eggplant. The savory garlic sauce with a touch of spice creates a deliciously rich coating that perfectly complements the soft, roasted eggplant. It’s an ideal dish for a Sunday dinner when you’re looking for something flavorful, plant-based, and comforting. Serve it over steamed rice or with noodles for a complete, delicious meal. This vegan dish is a great way to enjoy the savory depth of Chinese cuisine without compromising on taste or texture.

Note: More recipes are coming soon!