25+ Flavorful Friday Vegan Chinese Recipes to Spice Up Your Weekend

As the weekend approaches, many of us start thinking about relaxing meals that are both comforting and exciting to prepare.

For those who follow a vegan diet, the challenge is finding recipes that are as flavorful and satisfying as traditional dishes.

Enter Friday Vegan Chinese Recipes—a collection of delicious, plant-based dishes inspired by the bold flavors and textures of Chinese cuisine.

Whether you’re craving stir-fries, dumplings, or noodle dishes, these vegan options are guaranteed to delight your taste buds.

With ingredients like tofu, tempeh, vegetables, and a wide range of spices, these recipes prove that you don’t need meat to create a vibrant, satisfying meal.

Get ready to impress your family and friends this Friday night with these plant-powered dishes!

25+ Flavorful Friday Vegan Chinese Recipes to Spice Up Your Weekend

From sweet and sour to savory and spicy, these 25+ Friday Vegan Chinese recipes offer something for every palate.

Whether you’re a seasoned vegan or simply looking to try something new, these dishes are not only healthy and delicious but also incredibly versatile.

So, why not shake up your usual dinner routine and embrace the flavors of Chinese cuisine with a plant-based twist?

With these recipes, you’ll have plenty of mouthwatering options for a memorable Friday night meal, all while keeping things cruelty-free and full of flavor.

Vegan Cauliflower Fried Rice

This low-carb, vegan cauliflower fried rice is a perfect keto-friendly lunch option. It’s packed with veggies and seasoned with savory soy sauce, making it a flavorful alternative to traditional fried rice. With cauliflower rice acting as the base, it’s a great choice for anyone looking to keep their carb count low while enjoying a hearty and satisfying meal.

Ingredients:

• 1 medium cauliflower head (cut into florets)
• 1 tablespoon sesame oil
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 1/2 cup diced carrot
• 1/4 cup peas (optional)
• 2 cloves garlic, minced
• 2 tablespoons tamari or soy sauce (for gluten-free option, use tamari)
• 1 tablespoon rice vinegar
• 1 tablespoon chili paste (optional, for spice)
• Salt and pepper to taste
• Green onions, chopped for garnish

Instructions:

1. Pulse the cauliflower florets in a food processor until it resembles rice grains.
2. Heat sesame oil in a large skillet or wok over medium-high heat. Add onion, bell pepper, carrot, and peas, cooking for 3-4 minutes until softened.
3. Add garlic and cook for another minute until fragrant.
4. Stir in the cauliflower rice and cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender.
5. Add tamari, rice vinegar, and chili paste (if using), stirring to combine. Season with salt and pepper to taste.
6. Garnish with chopped green onions before serving.

This vegan cauliflower fried rice is a delicious, nutrient-dense dish that keeps you full and satisfied without the added carbs. By using cauliflower rice instead of traditional grains, this recipe maintains a low-carb, keto-friendly profile while still delivering on flavor and texture. It’s a great way to enjoy a Chinese-inspired dish while sticking to your health goals. Plus, it’s quick, easy, and packed with veggies, making it the perfect lunch option!

Vegan Mapo Tofu (Keto-Friendly)

Vegan Mapo Tofu is a spicy, savory, and rich dish traditionally made with ground meat. In this vegan version, we use crumbled tempeh for a plant-based twist, making it an excellent choice for those following a keto diet. With a delicious blend of spices, tofu, and fermented bean paste, this dish brings authentic Chinese flavors without the carbs.

Ingredients:

• 1 block of firm tofu, drained and cubed
• 1/2 cup tempeh, crumbled
• 2 tablespoons sesame oil
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 tablespoons doubanjiang (fermented bean paste)
• 1 tablespoon soy sauce or tamari
• 1 tablespoon rice vinegar
• 1/2 cup vegetable broth
• 1 tablespoon chili oil (optional for extra spice)
• 1 teaspoon ground Sichuan peppercorns
• 1/4 cup green onions, chopped
• Salt to taste

Instructions:

1. Heat sesame oil in a wok or large skillet over medium-high heat. Add garlic and ginger, cooking for 1 minute until fragrant.
2. Stir in the crumbled tempeh and cook for 5-7 minutes until lightly browned.
3. Add doubanjiang, soy sauce, and rice vinegar. Stir to coat the tempeh and garlic mixture in the sauce.
4. Add the tofu cubes and vegetable broth, gently stirring to combine. Cook for 5 minutes, allowing the tofu to absorb the flavors.
5. Drizzle with chili oil and sprinkle with Sichuan peppercorns. Stir again and cook for an additional 2-3 minutes.
6. Garnish with chopped green onions before serving.

This vegan Mapo Tofu offers a spicy, bold taste with the perfect balance of savory and tangy flavors. The combination of tofu and tempeh provides a substantial texture while keeping the dish low in carbs and vegan-friendly. This recipe is ideal for those following a keto or low-carb diet who crave rich, Chinese-inspired flavors. Whether you’re new to Mapo Tofu or a seasoned fan, this version is sure to impress!

Vegan Kung Pao Cauliflower

Kung Pao Cauliflower is a lighter, low-carb take on the classic Kung Pao Chicken. This vegan version uses cauliflower florets instead of chicken, combined with crunchy peanuts, spicy chili peppers, and a tangy sauce. It’s perfect for those on a keto or low-carb diet who want to enjoy the bold flavors of this popular Chinese dish without the extra carbs.

Ingredients:

• 1 medium cauliflower, cut into florets
• 2 tablespoons sesame oil
• 2 tablespoons soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 tablespoon hoisin sauce (look for sugar-free options for keto)
• 1 tablespoon chili paste or 2 dried red chilies
• 1/4 cup roasted peanuts
• 1/2 teaspoon ginger, grated
• 2 cloves garlic, minced
• 2 teaspoons cornstarch mixed with 2 tablespoons water (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 sesame oil and bake for 20-25 minutes until golden and crispy.
2. While the cauliflower is roasting, heat the remaining sesame oil in a large skillet over medium-high heat. Add garlic and ginger, cooking for 1-2 minutes until fragrant.
3. Add soy sauce, rice vinegar, hoisin sauce, and chili paste (or dried chilies). Stir well and let the sauce simmer for 2-3 minutes.
4. Once the cauliflower is done, add it to the skillet, tossing to coat in the sauce.
5. Stir in the roasted peanuts and cook for an additional 2 minutes. If you prefer a thicker sauce, add the cornstarch slurry and stir until the sauce thickens.
6. Garnish with chopped green onions before serving.

Vegan Kung Pao Cauliflower is an excellent choice for a satisfying and flavorful lunch that is both keto and low-carb friendly. The crispy cauliflower absorbs the spicy, tangy sauce beautifully, while the peanuts add a nice crunch. This dish has all the bold flavors of the classic Kung Pao but is lightened up and made entirely plant-based. It’s a perfect choice for anyone craving a hearty, delicious lunch while staying within their carb limits.

Vegan Chinese Eggplant Stir-Fry (Keto-Friendly)

This vegan Chinese eggplant stir-fry is a savory, spicy dish that’s perfect for a low-carb, keto-friendly lunch. The tender eggplant absorbs the rich flavors of the stir-fry sauce, while the dish is spiced with garlic, ginger, and chili, creating a deliciously bold and aromatic meal. It’s a great option for those looking to enjoy a comforting Chinese dish without the carbs.

Ingredients:

• 2 medium eggplants, sliced into 1-inch pieces
• 2 tablespoons sesame oil
• 1 onion, sliced
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1-2 dried red chilies (optional, for heat)
• 3 tablespoons soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 tablespoon chili paste
• 1/2 teaspoon sugar substitute (optional)
• 1/2 cup vegetable broth
• 1/4 cup chopped green onions for garnish

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat. Add the eggplant pieces and cook for 5-7 minutes until they begin to soften and brown.
2. Add the onion, garlic, and ginger, cooking for another 2-3 minutes until the onion becomes translucent.
3. Stir in the dried red chilies (if using), soy sauce, rice vinegar, chili paste, and sugar substitute (if desired). Stir to coat the vegetables in the sauce.
4. Add vegetable broth and simmer for 5-7 minutes, or until the eggplant is tender and the sauce has thickened slightly.
5. Garnish with chopped green onions before serving.

his vegan Chinese eggplant stir-fry is a delicious and satisfying low-carb dish. The tender eggplant, combined with a spicy, tangy sauce, creates a rich flavor profile that’s both comforting and flavorful. It’s a great keto lunch option for those who love Chinese cuisine but want to keep their carb intake in check. With a quick prep time and simple ingredients, this dish is perfect for a busy weekday lunch.

Vegan Sweet and Sour Tofu (Low-Carb Version)

This low-carb, vegan sweet and sour tofu brings a twist to the classic Chinese dish. Instead of using sugar and traditional sweeteners, this recipe uses a sugar substitute and fresh ingredients to create a tangy sauce that perfectly complements crispy tofu. It’s a great keto-friendly lunch that still offers the bold flavors of sweet and sour without the carbs.

Ingredients:

• 1 block firm tofu, drained and cubed
• 1/4 cup arrowroot powder or almond flour
• 2 tablespoons sesame oil
• 1/2 cup bell peppers, diced
• 1/2 cup onion, diced
• 1/4 cup pineapple chunks (optional, for a bit of sweetness)
• 3 tablespoons apple cider vinegar
• 2 tablespoons tamari or soy sauce
• 1 tablespoon sugar substitute (such as stevia or monk fruit)
• 1 teaspoon chili paste (optional, for spice)
• Salt and pepper to taste
• Green onions for garnish

Instructions:

1. Toss the tofu cubes in arrowroot powder (or almond flour) until evenly coated.
2. Heat sesame oil in a large skillet or wok over medium-high heat. Add the tofu and cook for 5-7 minutes, turning occasionally, until crispy and golden brown. Remove tofu from the skillet and set aside.
3. In the same skillet, add bell peppers, onion, and pineapple (if using). Cook for 3-4 minutes until the vegetables are tender.
4. Add apple cider vinegar, soy sauce, sugar substitute, and chili paste (if using) to the pan, stirring to combine.
5. Return the crispy tofu to the skillet and toss everything together. Cook for an additional 2-3 minutes, allowing the sauce to thicken and coat the tofu.
6. This vegan sweet and sour tofu is a keto-friendly version of a beloved Chinese takeout dish. The tofu is crispy on the outside, yet tender on the inside, providing the perfect texture to absorb the tangy, flavorful sauce. With the use of sugar substitutes and fresh ingredients, this dish maintains all the sweet and sour characteristics but without the added carbs. It’s a great option for anyone looking for a low-carb lunch that still satisfies those sweet-and-sour cravings.

Vegan Chinese Broccoli with Garlic Sauce

This vegan Chinese broccoli with garlic sauce is a simple, flavorful dish that’s perfect for a low-carb, keto-friendly lunch. The dish features tender Chinese broccoli, cooked in a fragrant garlic sauce made from soy sauce, ginger, and a hint of sesame oil. It’s a quick and healthy option for anyone looking to enjoy a delicious Chinese-inspired meal without the carbs.

Ingredients:

• 1 bunch Chinese broccoli (gai lan), washed and trimmed
• 1 tablespoon sesame oil
• 4 cloves garlic, minced
• 1-inch piece of ginger, grated
• 3 tablespoons soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 teaspoon chili paste (optional for spice)
• 1/4 cup vegetable broth
• Salt and pepper to taste

Instructions:

1. Bring a pot of water to a boil. Add the Chinese broccoli and cook for 2-3 minutes until tender but still vibrant green. Drain and set aside.
2. Heat sesame oil in a large skillet over medium heat. Add garlic and ginger, cooking for 1-2 minutes until fragrant.
3. Stir in soy sauce, rice vinegar, and chili paste (if using), then add the vegetable broth. Let the sauce simmer for 3-4 minutes.
4. Add the cooked Chinese broccoli to the skillet, tossing to coat in the sauce. Cook for an additional 2-3 minutes, allowing the broccoli to absorb the flavors.
5. Season with salt and pepper to taste before serving.

This vegan Chinese broccoli with garlic sauce is a flavorful and nutritious keto lunch option. The garlic sauce perfectly complements the tender broccoli, making this dish both savory and aromatic. It’s quick to prepare, full of antioxidants, and low in carbs, making it a great choice for anyone looking to maintain a healthy, low-carb diet while still enjoying delicious Chinese-inspired flavors. Perfect as a side or a light main dish!

Vegan Kung Pao Mushrooms

Vegan Kung Pao Mushrooms are a tasty, keto-friendly version of the traditional Kung Pao Chicken, using mushrooms as the primary protein source. The mushrooms absorb the bold flavors of the sauce while maintaining their meaty texture. This dish combines spicy chili peppers, crunchy peanuts, and a rich, tangy sauce for a satisfying vegan lunch that is both low-carb and flavorful.

Ingredients:

• 2 cups mushrooms, sliced (shiitake, cremini, or button mushrooms work well)
• 2 tablespoons sesame oil
• 1/2 cup onion, diced
• 1/2 cup bell pepper, diced
• 1/4 cup peanuts, roasted
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 3 tablespoons soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 tablespoon chili paste or dried red chilies (optional for heat)
• 1 tablespoon sugar substitute (optional)
• 1/4 cup vegetable broth
• 1 teaspoon ground Sichuan peppercorns (optional)
• Green onions for garnish

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat. Add mushrooms and sauté for 5-7 minutes until tender and browned.
2. Add onion, bell pepper, garlic, and ginger to the skillet, and cook for another 2-3 minutes until the vegetables soften.
3. Stir in soy sauce, rice vinegar, chili paste (or dried chilies), and sugar substitute (if using). Let the sauce simmer for 2-3 minutes.
4. Add vegetable broth and bring to a gentle simmer. Stir in peanuts and ground Sichuan peppercorns (if using).
5. Toss the mushrooms in the sauce until well-coated and cook for an additional 2-3 minutes. Garnish with green onions before serving.

Vegan Kung Pao Mushrooms provide all the bold, spicy flavors of the traditional dish while being completely plant-based and low in carbs. The mushrooms are tender and absorb the rich sauce, while the peanuts add a delightful crunch. This dish is an excellent keto-friendly lunch option, perfect for those craving a savory, Chinese-inspired meal without the extra carbs. It’s easy to make and full of flavor, making it a satisfying choice for any vegan or low-carb eater.

Vegan Chinese Spicy Cucumber Salad

This vegan Chinese spicy cucumber salad is a refreshing and flavorful dish that’s perfect for a low-carb, keto lunch. It’s made with crisp cucumber, tossed in a tangy and spicy dressing of soy sauce, rice vinegar, garlic, and chili oil. This salad is a great side dish or light main course for those who enjoy bold, refreshing flavors with minimal carbs.

Ingredients:

• 2 large cucumbers, sliced thinly
• 1 tablespoon sesame oil
• 2 tablespoons soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 teaspoon chili oil (or more for heat)
• 1 teaspoon sugar substitute (optional)
• 1 clove garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon sesame seeds
• 1/4 cup chopped cilantro (optional)

Instructions:

1. Slice the cucumbers thinly and place them in a large bowl.
2. In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, chili oil, sugar substitute (if using), garlic, and ginger to create the dressing.
3. Pour the dressing over the cucumbers and toss to coat evenly.
4. Let the salad sit for about 10 minutes to allow the flavors to marinate.
5. Garnish with sesame seeds and chopped cilantro before serving.

This vegan Chinese spicy cucumber salad is a light, refreshing, and keto-friendly dish that’s bursting with flavor. The spicy, tangy dressing perfectly complements the crisp cucumbers, making it a great option for those looking for a low-carb lunch. Whether served as a side dish or a light main, this salad is the perfect balance of crunch, spice, and savory goodness. It’s quick to prepare and makes for a great addition to any meal.

Vegan Chinese Tempeh with Black Bean Sauce

This vegan Chinese tempeh with black bean sauce is a hearty, flavorful dish that is perfect for a keto lunch. Tempeh, a fermented soy product, provides a firm and satisfying texture, while the savory black bean sauce adds rich, umami flavors. This dish combines aromatic ginger, garlic, and fermented black beans to create a deep, complex taste without the extra carbs.

Ingredients:

• 1 block tempeh, sliced into 1/2-inch pieces
• 2 tablespoons sesame oil
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 tablespoons fermented black beans (washed and mashed)
• 2 tablespoons soy sauce or tamari
• 1 tablespoon rice vinegar
• 1/4 cup vegetable broth
• 1 teaspoon chili paste (optional for spice)
• 1/4 cup chopped green onions for garnish

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat. Add tempeh slices and cook for 5-7 minutes, turning occasionally, until lightly browned and crispy on both sides.
2. Add garlic and ginger to the skillet and cook for 1-2 minutes until fragrant.
3. Stir in the mashed black beans, soy sauce, rice vinegar, and vegetable broth. Let the sauce simmer for 3-4 minutes, allowing the flavors to meld together.
4. Add chili paste (if using) and cook for an additional 2-3 minutes until the sauce thickens slightly.
5. Garnish with chopped green onions before serving.

Vegan Chinese tempeh with black bean sauce is a savory and satisfying dish that brings bold Chinese flavors to a low-carb, keto-friendly lunch. The tempeh absorbs the rich, umami-packed black bean sauce, while the garlic and ginger add depth to the dish. It’s a perfect alternative for those seeking a plant-based protein with a Chinese twist. This dish is flavorful, filling, and ideal for anyone following a low-carb or vegan diet while craving authentic Chinese cuisine.

Vegan Chinese Sweet and Sour Cabbage Stir-Fry

This vegan Chinese sweet and sour cabbage stir-fry is a delicious, low-carb, keto-friendly alternative to traditional Chinese dishes. Using cabbage as the main ingredient provides a satisfying, crunchy texture while the sweet and tangy sauce adds rich flavor without the sugar. This dish is an excellent choice for a quick, flavorful, and healthy lunch that stays within your carb limits.

Ingredients:

• 1 medium head of cabbage, shredded
• 2 tablespoons sesame oil
• 1/2 onion, sliced
• 2 cloves garlic, minced
• 1/4 cup apple cider vinegar
• 2 tablespoons soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 teaspoon chili paste (optional for heat)
• 1 tablespoon sugar substitute (such as monk fruit or stevia)
• 1/2 cup vegetable broth
• 1 tablespoon toasted sesame seeds (for garnish)
• 1/4 cup chopped green onions (for garnish)

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat. Add onion and garlic, cooking for 2-3 minutes until softened and fragrant.
2. Stir in the shredded cabbage and cook for 5-7 minutes until the cabbage is tender but still slightly crisp.
3. In a small bowl, whisk together apple cider vinegar, soy sauce, rice vinegar, chili paste, and sugar substitute.
4. Pour the sauce over the cabbage and stir well to combine. Add vegetable broth and cook for an additional 3-4 minutes, allowing the cabbage to absorb the flavors.
5. Garnish with toasted sesame seeds and chopped green onions before serving.

This vegan Chinese sweet and sour cabbage stir-fry is a light yet flavorful dish perfect for a low-carb, keto-friendly lunch. The cabbage provides a crunchy texture while the sweet and tangy sauce elevates the dish. It’s a great way to enjoy the flavors of a classic Chinese dish with fewer carbs, making it ideal for anyone following a low-carb or vegan diet. Quick, easy, and satisfying, this dish will become a favorite go-to for busy weekdays.

Vegan Chinese Zucchini with Garlic and Ginger

This vegan Chinese zucchini with garlic and ginger is a simple, yet flavorful dish that’s perfect for a low-carb, keto lunch. The zucchini is sautéed with fresh garlic and ginger in sesame oil, then tossed with a savory soy-based sauce, creating a fragrant and satisfying meal. This dish is light, refreshing, and packed with flavor, making it a great choice for those following a low-carb or vegan diet.

Ingredients:

• 3 medium zucchinis, sliced into thin half-moons
• 2 tablespoons sesame oil
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 tablespoons soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 teaspoon chili oil or chili paste (optional for heat)
• 1/4 cup vegetable broth
• 1 tablespoon toasted sesame seeds (for garnish)
• Chopped green onions for garnish

Instructions:

1. Heat sesame oil in a large skillet or wok over medium-high heat. Add the garlic and ginger and cook for 1-2 minutes until fragrant.
2. Add the zucchini to the skillet and stir-fry for 4-5 minutes until tender yet still crisp.
3. Stir in the soy sauce, rice vinegar, and chili oil (if using). Add vegetable broth and continue cooking for another 2-3 minutes to allow the flavors to combine.
4. Remove from heat and garnish with toasted sesame seeds and chopped green onions.

his vegan Chinese zucchini with garlic and ginger is a quick, easy, and flavorful dish that’s perfect for anyone following a keto or low-carb lifestyle. The zucchini absorbs the savory sauce, while the garlic and ginger bring an aromatic touch to every bite. It’s a healthy, light, and satisfying meal that requires minimal preparation and cooking time, making it ideal for a busy lunch. Full of flavor and nutrients, this dish is sure to please anyone craving a delicious, low-carb Chinese-inspired dish.

Vegan Chinese Stir-Fried Shiritaki Noodles

Vegan Chinese stir-fried shiritaki noodles are a low-carb, keto-friendly take on traditional stir-fried noodles. Shiritaki noodles, made from konjac yam, are virtually carb-free and provide the perfect noodle base for a flavorful stir-fry. Tossed with vegetables and a savory soy-based sauce, this dish makes for a satisfying, plant-based lunch without the extra carbs of regular noodles.

Ingredients:

• 1 package shiritaki noodles (drained and rinsed)
• 2 tablespoons sesame oil
• 1/2 cup onion, sliced
• 1/2 cup bell pepper, sliced
• 1/2 cup carrots, julienned
• 2 cloves garlic, minced
• 2 tablespoons soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 teaspoon chili paste (optional for heat)
• 1/4 cup vegetable broth
• 1 tablespoon toasted sesame seeds (for garnish)
• Chopped green onions for garnish

Instructions:

1. Drain and rinse the shiritaki noodles thoroughly to remove the natural smell. Pat dry with paper towels.
2. Heat sesame oil in a large skillet or wok over medium-high heat. Add the onion, bell pepper, and carrots, and cook for 3-4 minutes until they begin to soften.
3. Add the garlic and cook for 1 minute until fragrant.
4. Stir in the shiritaki noodles, soy sauce, rice vinegar, and chili paste (if using). Cook for 3-5 minutes, stirring occasionally to combine all the ingredients.
5. Add vegetable broth and cook for an additional 2 minutes until the sauce thickens slightly and everything is heated through.
6. Garnish with toasted sesame seeds and chopped green onions before serving.

These vegan Chinese stir-fried shiritaki noodles are an excellent low-carb, keto-friendly option for anyone craving stir-fried noodles without the extra carbs. The shiritaki noodles provide the perfect texture and absorb the savory sauce beautifully. This dish is packed with veggies and seasoned with the classic flavors of soy sauce and rice vinegar, making it a satisfying meal that’s

Vegan Chinese Garlic Tofu Stir-Fry

This vegan Chinese garlic tofu stir-fry is a simple, healthy, and keto-friendly dish that brings together crispy tofu with a savory, garlic-rich sauce. The tofu absorbs the rich flavors of garlic, soy sauce, and sesame oil, while the stir-fried vegetables add a delightful crunch. It’s a perfect option for a low-carb, protein-packed vegan lunch that’s both flavorful and filling.

Ingredients:

• 1 block firm tofu, drained and cubed
• 2 tablespoons sesame oil
• 1/2 onion, sliced
• 1/2 bell pepper, sliced
• 1/2 cup broccoli florets
• 3 cloves garlic, minced
• 2 tablespoons soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 teaspoon sugar substitute (optional)
• 1 tablespoon chili paste (optional for spice)
• 1/4 cup vegetable broth
• 1 tablespoon sesame seeds (for garnish)
• Chopped green onions for garnish

Instructions:

1. Press the tofu to remove excess moisture, then cut it into cubes.
2. Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add tofu and cook for 7-10 minutes, turning occasionally, until golden and crispy. Remove tofu from the skillet and set aside.
3. In the same skillet, add the remaining sesame oil and sauté the onion, bell pepper, and broccoli for 3-4 minutes until they begin to soften.
4. Add garlic and cook for another minute until fragrant.
5. Stir in soy sauce, rice vinegar, sugar substitute (if using), and chili paste (if using). Add vegetable broth and simmer for 2-3 minutes.
6. Return the crispy tofu to the skillet and toss to combine, cooking for another 2 minutes.
7. Garnish with sesame seeds and chopped green onions before serving.

This vegan Chinese garlic tofu stir-fry is an easy, delicious, and keto-friendly dish that’s packed with savory flavors and healthy ingredients. The crispy tofu, combined with stir-fried vegetables and a rich garlic sauce, creates a satisfying and flavorful meal that’s both low in carbs and high in protein. Whether enjoyed as a main dish or a side, it’s perfect for those seeking a tasty, plant-based option that doesn’t compromise on flavor or nutrition.

Vegan Chinese Lotus Root Stir-Fry

Vegan Chinese lotus root stir-fry is a unique, keto-friendly dish that features the crispy and slightly sweet texture of lotus root. The root is stir-fried with a savory soy-based sauce, ginger, garlic, and a few vegetables, creating a flavorful and satisfying low-carb dish. It’s a great choice for anyone looking for a new vegetable to explore in their low-carb, vegan meal plan.

Ingredients:

• 1 medium lotus root, peeled and thinly sliced
• 2 tablespoons sesame oil
• 1/2 onion, sliced
• 1/2 cup bell pepper, sliced
• 1/4 cup snow peas
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 tablespoons soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 tablespoon chili paste (optional for heat)
• 1/4 cup vegetable broth
• 1 tablespoon sesame seeds (for garnish)
• Chopped cilantro for garnish

Instructions:

1. Peel and slice the lotus root thinly. Place the slices in a bowl of water with a splash of vinegar to prevent browning.
2. Heat sesame oil in a large skillet or wok over medium-high heat. Add onion, bell pepper, and snow peas, and sauté for 3-4 minutes.
3. Add garlic and ginger, cooking for another 1-2 minutes until fragrant.
4. Add lotus root slices to the skillet and stir-fry for 5-7 minutes until they begin to turn golden brown.
5. Stir in soy sauce, rice vinegar, chili paste (if using), and vegetable broth. Simmer for 3-4 minutes, allowing the sauce to thicken slightly.
6. Garnish with sesame seeds and chopped cilantro before serving.

Vegan Chinese lotus root stir-fry is a delightful and keto-friendly dish that offers a unique texture and flavor. The lotus root adds a crispy bite, and the savory sauce enhances its natural sweetness. Combined with fresh vegetables and a few simple seasonings, this dish is a great addition to any low-carb, vegan meal plan. It’s flavorful, quick to prepare, and a wonderful way to introduce a new vegetable into your diet.

Vegan Chinese Cabbage and Mushroom Hot Pot

This vegan Chinese cabbage and mushroom hot pot is a warm, comforting, and low-carb dish that’s perfect for a chilly day. With a combination of earthy mushrooms, crisp cabbage, and a savory broth, it’s a healthy, keto-friendly lunch option. The dish is simmered with ginger, garlic, and soy sauce, creating a flavorful broth that infuses the vegetables with deep, umami-rich flavors.

Ingredients:

• 1/2 head napa cabbage, chopped
• 1 cup mushrooms, sliced (shiitake, oyster, or cremini)
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 tablespoons soy sauce or tamari
• 1 tablespoon rice vinegar
• 1/4 cup vegetable broth
• 1 teaspoon chili paste (optional for spice)
• 1 tablespoon toasted sesame seeds (for garnish)
• 1/4 cup chopped green onions (for garnish)

Instructions:

1. Heat sesame oil in a large pot over medium heat. Add garlic and ginger, cooking for 1-2 minutes until fragrant.
2. Add mushrooms and cook for 3-4 minutes until softened.
3. Stir in soy sauce, rice vinegar, vegetable broth, and chili paste (if using). Bring to a simmer.
4. Add cabbage to the pot and cook for 5-7 minutes until the cabbage is tender but still vibrant.
5. Taste and adjust seasonings if needed, then remove from heat.
6. Garnish with toasted sesame seeds and chopped green onions before serving.

This vegan Chinese cabbage and mushroom hot pot is a nourishing and flavorful keto-friendly dish that’s perfect for a cozy lunch. The savory broth, enriched with garlic, ginger, and soy sauce, infuses the vegetables with deep, umami flavors. The mushrooms and cabbage provide a satisfying texture, while the optional chili paste adds a hint of spice. It’s a comforting, low-carb option that’s quick to prepare and perfect for warming up on a chilly day.

Note: More recipes are coming soon