33+ Flavorful Gluten-Free Vegan Chinese Recipes You Have to Try

Chinese cuisine is known for its bold flavors, rich textures, and creative use of ingredients.

But when it comes to dietary restrictions, it can sometimes feel challenging to enjoy your favorite Chinese dishes without gluten or animal-based products.

That’s where gluten-free vegan Chinese recipes come in! Whether you’re looking to recreate traditional favorites or try something entirely new, we’ve got over 33 mouthwatering recipes to suit every craving.

From crispy spring rolls to savory stir-fries, these dishes pack all the flavor of classic Chinese food while being 100% plant-based and gluten-free.

Whether you’re a seasoned cook or a beginner, these recipes are simple to make and perfect for anyone seeking delicious, allergen-friendly options.

33+ Flavorful Gluten-Free Vegan Chinese Recipes You Have to Try

Embracing a gluten-free and vegan lifestyle doesn’t mean you have to give up the vibrant and delicious flavors of Chinese cuisine.

With these 33+ recipes, you can enjoy everything from comforting noodle soups to crispy tofu dishes, all without compromising on taste or nutrition.

These recipes prove that Chinese food can be just as flavorful, satisfying, and inclusive as traditional versions.

So grab your chopsticks and get ready to explore these amazing gluten-free, vegan dishes that will leave you craving more!

Vegan Gluten-Free Sweet and Sour Tofu

This delicious and vibrant dish combines crispy tofu with a tangy, sweet, and savory sauce. It’s a perfect choice for those who crave Chinese takeout flavors but prefer a gluten-free and vegan option. The tofu is marinated in tamari, cornstarch, and spices to create a crispy exterior while maintaining a soft, tender interior. Paired with colorful vegetables like bell peppers, onions, and pineapple, this dish provides a satisfying balance of flavors and textures.

Ingredients:

• 1 block firm tofu, pressed and cut into cubes
• 2 tbsp tamari (gluten-free soy sauce)
• 1 tbsp cornstarch
• 1 tbsp olive oil (for frying)
• 1 onion, sliced
• 1 bell pepper, sliced
• 1 cup pineapple chunks (fresh or canned)
• 2 tbsp rice vinegar
• 2 tbsp maple syrup
• 2 tbsp ketchup
• 1 tbsp tamari
• 1 tsp grated ginger
• 1 tsp garlic powder
• 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)

Instructions:

1. In a bowl, toss tofu cubes with tamari, cornstarch, and a pinch of salt. Let it sit for about 10 minutes to absorb the flavors.
2. Heat olive oil in a pan over medium heat and fry the tofu cubes until golden and crispy, about 5-7 minutes. Set aside.
3. In the same pan, sauté the onion and bell pepper until softened, about 3-4 minutes. Add pineapple chunks and cook for another 2 minutes.
4. In a small bowl, whisk together rice vinegar, maple syrup, ketchup, tamari, ginger, and garlic powder. Pour the sauce over the vegetables and bring to a simmer.
5. Add the cornstarch slurry to the sauce and stir until thickened, about 2 minutes.
6. Gently fold the crispy tofu into the sauce, tossing to coat. Serve immediately with steamed rice or noodles.

This dish brings the essence of Chinese sweet and sour flavors without compromising dietary needs. The crispy tofu absorbs the tangy-sweet sauce beautifully, and the pineapple adds a refreshing burst of flavor. It’s a perfect crowd-pleaser for those looking for a healthier, plant-based option that satisfies cravings for something familiar yet uniquely delicious.

aVegan Gluten-Free Kung Pao Chickpeas

A vegan twist on the classic Kung Pao chicken, this recipe replaces chicken with hearty chickpeas, providing a similar texture and a great source of protein. The dish is loaded with vegetables like bell peppers, zucchini, and onions, all tossed in a flavorful, spicy, and slightly sweet sauce made from tamari, rice vinegar, and chili paste. It’s easy to make, and the crispy chickpeas provide a satisfying crunch that pairs wonderfully with the rich sauce.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 tbsp tamari (gluten-free soy sauce)
• 2 tbsp cornstarch
• 1 tbsp olive oil
• 1 zucchini, sliced
• 1 bell pepper, sliced
• 1 onion, sliced
• 2-3 dried red chilies (optional)
• 2 tbsp roasted peanuts
• 2 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tbsp chili paste (adjust for heat preference)
• 1 tsp grated ginger
• 1 tsp garlic powder

Instructions:

1. Pat dry the chickpeas with a towel, removing as much moisture as possible. Toss with tamari and cornstarch until well-coated.
2. Heat olive oil in a pan over medium-high heat. Fry the chickpeas until crispy, about 5-6 minutes. Set aside.
3. In the same pan, sauté the zucchini, bell pepper, and onion until tender, about 4-5 minutes.
4. Add the dried chilies and peanuts, cooking for another 1-2 minutes.
5. In a bowl, whisk together rice vinegar, maple syrup, chili paste, ginger, and garlic powder. Pour the sauce over the vegetables and stir well to coat.
6. Add the crispy chickpeas back into the pan, toss everything together, and cook for an additional 2 minutes to allow the flavors to meld.
7. Serve immediately with steamed rice or quinoa.

Kung Pao Chickpeas offer an explosion of savory, spicy, and slightly sweet flavors that will please both vegans and non-vegans alike. The crispy chickpeas and crunchy vegetables make for a satisfying meal, while the peanuts add a nutty depth to the dish. This recipe is quick, easy, and perfect for a weeknight dinner with a bit of heat and a lot of flavor.

Vegan Gluten-Free Vegetable Fried Rice

This colorful and nutrient-packed vegetable fried rice is a simple yet flavorful dish made with mixed vegetables, tofu, and rice. It’s the perfect dish to use up leftover rice and turn it into a tasty, satisfying meal. The combination of tamari, sesame oil, and garlic creates an irresistible umami-packed sauce that brings everything together. It’s customizable with any vegetables you have on hand, and it’s hearty enough to stand alone or pair with other dishes.

Ingredients:

• 2 cups cooked jasmine or brown rice (preferably cold)
• 1 cup mixed vegetables (carrots, peas, corn, etc.)
• 1 block firm tofu, crumbled
• 2 tbsp tamari (gluten-free soy sauce)
• 1 tbsp sesame oil
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 green onions, sliced
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1/2 cup sliced mushrooms (optional)

Instructions:

1. Heat olive oil in a large pan or wok over medium heat. Add crumbled tofu and cook until golden and slightly crispy, about 5-7 minutes.
2. Add the garlic, ginger, and mixed vegetables to the pan, cooking for 3-4 minutes until softened. If using mushrooms, add them now and cook until they release their moisture.
3. Add the cold rice, breaking up any clumps. Stir-fry for another 5 minutes until the rice is heated through.
4. Pour in tamari, sesame oil, rice vinegar, and maple syrup. Stir well to evenly coat the rice and tofu with the sauce.
5. Garnish with sliced green onions and serve immediately.

This vegetable fried rice is an easy, satisfying dish that combines the flavors of savory, sweet, and slightly tangy elements. It’s a fantastic way to make use of leftover rice, and the addition of tofu adds a nice protein boost. Whether you enjoy it as a main or a side, this fried rice is bound to become a go-to recipe for busy weeknights or

vegan Gluten-Free General Tso’s Cauliflower

A healthier, plant-based take on the beloved General Tso’s chicken, this dish features crispy cauliflower in a sticky, sweet, and spicy sauce. The cauliflower florets are battered, baked, and tossed in a delicious sauce made from tamari, rice vinegar, and chili paste. It’s perfect for those who love bold flavors with a satisfying crunch, and it pairs well with steamed rice or noodles for a complete meal.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1/2 cup gluten-free flour (e.g., rice flour or chickpea flour)
• 1/2 cup water
• 1 tbsp cornstarch
• 2 tbsp tamari (gluten-free soy sauce)
• 1 tbsp rice vinegar
• 2 tbsp maple syrup
• 1 tbsp chili paste
• 1 tsp garlic powder
• 1 tsp ginger, grated
• 1 tbsp sesame oil
• 2 tbsp green onions, sliced
• Sesame seeds for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). In a bowl, whisk together the gluten-free flour, water, cornstarch, and a pinch of salt to form a batter.
2. Dip the cauliflower florets into the batter and place them on a lined baking sheet. Bake for 25-30 minutes, flipping halfway through, until golden and crispy.
3. While the cauliflower bakes, prepare the sauce. In a small saucepan, combine tamari, rice vinegar, maple syrup, chili paste, garlic powder, and ginger. Bring to a simmer and cook for 3-4 minutes.
4. Add sesame oil to the sauce and stir well. If you’d like the sauce thicker, mix 1 tsp of cornstarch with 1 tbsp of water and add it to the pan.
5. Once the cauliflower is crispy, toss it in the sauce until well coated. Garnish with green onions and sesame seeds. Serve hot with rice or noodles.

General Tso’s Cauliflower is a satisfying dish with a perfect balance of heat and sweetness. The crispy texture of the cauliflower pairs wonderfully with the rich sauce, making it a healthier alternative to the traditional version. This dish is great for vegan or gluten-free eaters and will likely become a favorite for anyone who loves flavorful, crunchy food.

Vegan Gluten-Free Moo Shu Vegetables

Moo Shu vegetables are a flavorful, fresh stir-fry packed with vibrant vegetables and tofu, all wrapped in soft, gluten-free tortillas. The dish is typically served with hoisin sauce for a sweet and savory flavor, and the tofu provides a hearty texture to the dish. It’s quick, healthy, and a fun meal to assemble, making it perfect for a weeknight dinner or when entertaining.

Ingredients:

• 1 block firm tofu, pressed and sliced into strips
• 1 cup mushrooms, sliced
• 1 cup cabbage, shredded
• 1 carrot, julienned
• 1/2 cup bell pepper, sliced
• 2 tbsp tamari (gluten-free soy sauce)
• 1 tbsp sesame oil
• 2 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 2 garlic cloves, minced
• 1 tsp ginger, grated
• 4 gluten-free tortillas
• 1 tbsp green onions, sliced

Instructions:

1. Heat sesame oil in a large pan over medium heat. Add tofu and cook until golden, about 5-7 minutes. Remove from the pan and set aside.
2. In the same pan, sauté garlic and ginger until fragrant, then add mushrooms, cabbage, carrots, and bell pepper. Cook until the vegetables are tender, about 5 minutes.
3. Return the tofu to the pan and pour in tamari, hoisin sauce, and rice vinegar. Stir well to combine and cook for another 2-3 minutes to heat through.
4. Warm the gluten-free tortillas in a dry skillet for 1-2 minutes. Spoon the Moo Shu mixture onto each tortilla and roll them up, folding the edges as you go.
5. Garnish with green onions and serve immediately.

Moo Shu Vegetables is an interactive and delicious meal that brings together crunchy veggies and savory tofu, all wrapped up in a soft tortilla. The hoisin sauce provides the perfect amount of sweetness and depth, making this dish a great option for anyone seeking a satisfying and wholesome vegan meal. It’s fun to make and even more enjoyable to eat!

Vegan Gluten-Free Orange Tofu

This Vegan Orange Tofu is a tangy, slightly sweet, and savory dish that rivals any Chinese takeout. The tofu is crispy on the outside yet soft on the inside, and the homemade orange sauce is packed with citrusy flavor with a hint of ginger and garlic. It’s a great option for a hearty dinner and pairs wonderfully with a side of steamed rice or sautéed vegetables.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 1/4 cup cornstarch
• 2 tbsp tamari (gluten-free soy sauce)
• 1 tbsp sesame oil
• 1/2 cup fresh orange juice
• 1 tbsp orange zest
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 2 tbsp tamari
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 2 tbsp green onions, sliced
• Sesame seeds for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the tofu cubes in cornstarch until evenly coated, then bake them on a lined baking sheet for 25-30 minutes, flipping halfway through, until golden and crispy.
2. While the tofu bakes, prepare the sauce. In a saucepan, combine orange juice, orange zest, rice vinegar, maple syrup, tamari, garlic, and ginger. Bring to a simmer and cook for 4-5 minutes, allowing the flavors to meld.
3. Stir in sesame oil and cook for another 2 minutes. If the sauce is too thin, you can thicken it with a cornstarch slurry (mix 1 tsp cornstarch with 1 tbsp water and add to the pan).
4. Once the tofu is crispy, toss it in the orange sauce, making sure the tofu is well-coated.
5. Garnish with green onions and sesame seeds. Serve with steamed rice or stir-fried vegetables.

Orange Tofu offers a fantastic balance of sweet, tangy, and savory flavors, making it an exciting meal for those who love citrus-based dishes. The crispy tofu contrasts beautifully with the rich and flavorful sauce, providing a delightful dining experience. This dish is perfect for anyone seeking a plant-based, gluten-free alternative to a beloved classic.

Vegan Gluten-Free Lemon Tofu

Lemon tofu brings the perfect combination of bright, zesty flavors and savory umami, all wrapped around crispy tofu. The lemon sauce is both tart and sweet, made with fresh lemon juice, tamari, and a touch of maple syrup for balance. This dish is fresh, vibrant, and full of flavor, and can easily be paired with rice or sautéed vegetables for a complete meal.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 1/4 cup cornstarch
• 1 tbsp olive oil
• 2 tbsp tamari (gluten-free soy sauce)
• 1/2 cup fresh lemon juice
• 1 tbsp lemon zest
• 1 tbsp maple syrup
• 1 tsp garlic powder
• 1 tsp grated ginger
• 2 tbsp green onions, sliced
• Sesame seeds for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss tofu cubes in cornstarch until evenly coated. Arrange the tofu on a baking sheet and bake for 25-30 minutes, flipping halfway through, until crispy and golden.
2. In a saucepan, combine lemon juice, lemon zest, tamari, maple syrup, garlic powder, and ginger. Bring to a simmer and cook for 3-4 minutes, allowing the sauce to thicken slightly.
3. Once the tofu is crispy, toss it in the lemon sauce and stir gently to coat.
4. Garnish with green onions and sesame seeds. Serve with rice, quinoa, or steamed vegetables.

Vegan Lemon Tofu is a refreshing and tangy dish that’s packed with flavor. The crispy tofu provides a satisfying contrast to the zesty sauce, making it a delightful dish for anyone who loves a citrusy punch. It’s simple to make, yet bursting with flavor, and is perfect for a light and satisfying dinner.

Vegan Gluten-Free Szechuan Eggplant

Szechuan Eggplant is a bold and spicy dish made with tender eggplant, cooked in a rich, fiery sauce that is both sweet and savory. This vegan and gluten-free version brings together the classic flavors of Szechuan cuisine, such as tamari, rice vinegar, and chili paste, with the soft texture of eggplant. It’s a dish that will satisfy those who crave heat, while still delivering complex and deep flavors.

Ingredients:

• 2 medium eggplants, cut into chunks
• 2 tbsp tamari (gluten-free soy sauce)
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tbsp chili paste (adjust for heat)
• 2 garlic cloves, minced
• 1 tbsp sesame oil
• 1 tbsp cornstarch (optional, for thicker sauce)
• 1 tbsp green onions, sliced
• 1 tbsp sesame seeds for garnish

Instructions:

1. Heat sesame oil in a pan over medium heat. Add eggplant chunks and sauté until soft and slightly caramelized, about 8-10 minutes.
2. In a small bowl, whisk together tamari, rice vinegar, maple syrup, chili paste, garlic, and a little water. Pour the sauce over the eggplant and simmer for 5-7 minutes until the sauce thickens.
3. If the sauce is too thin, you can add cornstarch mixed with water to thicken it up.
4. Garnish with green onions and sesame seeds. Serve hot with rice or noodles.

Szechuan Eggplant offers a spicy, savory experience that’s perfect for anyone who loves bold, flavorful food. The rich sauce combined with the soft eggplant creates a satisfying dish that will warm you up and leave you craving more. It’s a great option for a vegan, gluten-free meal packed with spice and umami.

Vegan Gluten-Free Chinese Broccoli with Garlic Sauce

Chinese Broccoli with Garlic Sauce is a simple, yet flavorful dish that showcases the natural sweetness and crunch of broccoli, paired with a savory garlic sauce. The garlic sauce is made with tamari, sesame oil, and a hint of rice vinegar, giving it a balanced and rich flavor. It’s an excellent side dish or light main course and is perfect for anyone looking for a gluten-free and vegan-friendly option.

Ingredients:

• 2 cups Chinese broccoli (gai lan), chopped
• 2 tbsp tamari (gluten-free soy sauce)
• 1 tbsp sesame oil
• 2 garlic cloves, minced
• 1 tbsp rice vinegar
• 1 tsp maple syrup
• 1/4 tsp crushed red pepper flakes (optional)
• 1 tbsp water
• 1 tbsp cornstarch (optional, for thickening)
• Sesame seeds for garnish

Instructions:

1. Blanch the Chinese broccoli by briefly boiling it in water for 2-3 minutes until it becomes tender but still crisp. Drain and set aside.
2. In a pan, heat sesame oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Add tamari, rice vinegar, maple syrup, and crushed red pepper flakes to the pan. Stir to combine and simmer for 2-3 minutes.
4. If you want a thicker sauce, mix cornstarch with water and add it to the pan. Stir until the sauce thickens, about 1 minute.
5. Toss the blanched Chinese broccoli in the garlic sauce and stir to coat evenly.
6. Serve garnished with sesame seeds. Pair with steamed rice or noodles.

This dish brings out the best in Chinese broccoli with a savory garlic sauce that balances sweetness, acidity, and heat. The slight bitterness of the broccoli complements the rich, umami-packed sauce, creating a simple, healthy, and flavorful dish. It’s an easy recipe that makes a perfect side or light entrée for any meal.

Vegan Gluten-Free Hot and Sour Soup

Hot and Sour Soup is a classic Chinese soup that is both comforting and exciting with its balance of spicy, tangy, and umami flavors. This vegan version replaces meat with tofu and mushrooms, offering a hearty and flavorful base. The heat from chili paste and the tang from vinegar create a satisfying contrast, making this soup perfect for a cold day or as an appetizer.

Ingredients:

• 1 block firm tofu, sliced into strips
• 1 cup shiitake mushrooms, sliced
• 1/2 cup bamboo shoots, sliced
• 1/2 cup mushrooms, sliced
• 4 cups vegetable broth
• 1 tbsp tamari (gluten-free soy sauce)
• 2 tbsp rice vinegar
• 1 tbsp chili paste (adjust to taste)
• 1 tsp sesame oil
• 1 tsp ginger, grated
• 1/4 tsp white pepper
• 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
• 2 green onions, sliced (for garnish)

Instructions:

1. In a large pot, heat sesame oil over medium heat. Add the ginger and sauté for 1-2 minutes until fragrant.
2. Add the vegetable broth, tamari, rice vinegar, chili paste, white pepper, bamboo shoots, and mushrooms. Bring the soup to a boil, then lower the heat and simmer for 10 minutes.
3. Add the tofu strips to the pot and cook for another 5 minutes, allowing the tofu to absorb the flavors.
4. If you’d like a thicker soup, add the cornstarch slurry to the pot, stirring until the soup thickens, about 2 minutes.
5. Garnish with green onions and serve hot.

Hot and Sour Soup offers a deliciously balanced blend of spicy, sour, and umami flavors. The tofu and mushrooms provide a meaty texture, while the rich broth keeps it light yet satisfying. This soup is perfect as an appetizer or a stand-alone meal, offering a warm, nourishing experience with every bite.

Vegan Gluten-Free Chinese Scallion Pancakes

Chinese Scallion Pancakes are crispy, flaky, and full of savory flavors, and this vegan version is just as delicious as the traditional one. The dough is made with simple gluten-free ingredients, and the scallions add a punch of freshness. Pan-fried to golden perfection, these pancakes make for a great snack, appetizer, or side dish.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1/2 tsp salt
• 1/2 cup warm water
• 2 tbsp vegetable oil (for dough)
• 1/4 cup sesame oil (for brushing)
• 1/2 cup scallions, finely chopped
• Oil for frying

Instructions:

1. In a mixing bowl, combine the gluten-free flour and salt. Slowly add warm water and mix until a dough forms. Knead for 5-7 minutes until smooth and elastic.
2. Divide the dough into four equal portions. Roll each portion into a ball and then flatten it into a thin disc on a lightly floured surface.
3. Brush the surface of each disc with sesame oil and sprinkle with chopped scallions.
4. Roll up the disc like a jelly roll, then coil it into a spiral shape. Flatten the coil into a pancake.
5. Heat oil in a frying pan over medium heat. Fry each pancake for 3-4 minutes per side, until crispy and golden brown.
6. Slice into wedges and serve hot.

These Chinese Scallion Pancakes are crispy on the outside and soft on the inside, with the rich aroma of sesame oil and the fresh taste of scallions. They are perfect for dipping in soy sauce or hoisin sauce, making them a fun and tasty snack or appetizer. These pancakes are naturally vegan and gluten-free, making them suitable for a variety of dietary preferences.

Vegan Gluten-Free Sesame Noodles

Sesame Noodles are a classic Chinese dish, made with a rich, creamy sesame paste-based sauce. This gluten-free version uses gluten-free noodles and tamari to maintain the dish’s bold flavors while keeping it vegan. The sauce is both nutty and tangy, creating a deliciously satisfying dish that can be served warm or cold.

Ingredients:

• 8 oz gluten-free noodles (rice noodles or soba noodles)
• 2 tbsp tahini (or sesame paste)
• 2 tbsp tamari (gluten-free soy sauce)
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tsp sesame oil
• 1/2 tsp garlic powder
• 1/4 tsp crushed red pepper flakes (optional)
• 1/4 cup sliced cucumbers (optional)
• 1 tbsp sesame seeds for garnish
• Green onions for garnish

Instructions:

1. Cook the gluten-free noodles according to package instructions. Drain and rinse under cold water to stop the cooking process.
2. In a small bowl, whisk together tahini, tamari, rice vinegar, maple syrup, sesame oil, garlic powder, and crushed red pepper flakes until smooth.
3. Toss the cooked noodles in the sesame sauce, ensuring they are evenly coated.
4. Garnish with sliced cucumbers, sesame seeds, and green onions. Serve chilled or at room temperature.

Sesame Noodles are a quick and flavorful dish that combines the rich, creamy taste of tahini with the umami of tamari. The noodles are lightly coated in the sauce, making for a simple yet satisfying meal. It’s perfect for a light lunch or dinner and can be enjoyed both warm and cold, depending on your preference.

Vegan Gluten-Free Chinese Cauliflower Fried Rice

Chinese Cauliflower Fried Rice is a great low-carb alternative to traditional fried rice, and it’s a perfect way to use up leftover veggies. The cauliflower rice is stir-fried with a variety of vegetables, tamari, and spices, creating a savory dish that is both light and filling. This recipe is vegan, gluten-free, and packed with flavor.

Ingredients:

• 1 medium cauliflower, grated into rice-sized pieces (or use pre-riced cauliflower)
• 1/2 cup peas and carrots, diced
• 1/4 cup corn kernels
• 2 garlic cloves, minced
• 1/4 cup tamari (gluten-free soy sauce)
• 1 tbsp sesame oil
• 1 tbsp olive oil
• 1 tbsp rice vinegar
• 1/2 tsp ground turmeric
• 1/4 tsp black pepper
• 2 green onions, sliced
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
2. Add the diced peas, carrots, and corn, and cook for 3-4 minutes until tender.
3. Stir in the cauliflower rice, tamari, sesame oil, rice vinegar, turmeric, and black pepper. Cook for 5-7 minutes, stirring frequently, until the cauliflower rice is tender.
4. Garnish with green onions and fresh cilantro before serving.

This Cauliflower Fried Rice is a great way to enjoy a lighter, lower-carb version of a Chinese classic. The cauliflower provides a similar texture to traditional rice, while the sesame oil and tamari create the same savory depth. It’s a quick and easy dish that’s perfect for anyone looking to enjoy a healthy, flavorful meal.

Vegan Gluten-Free Chinese Hot Pot

Chinese Hot Pot is a fun and interactive meal where vegetables, tofu, and noodles are cooked in a flavorful broth. This vegan and gluten-free version features a rich vegetable broth infused with ginger, garlic, and tamari. It’s perfect for sharing with friends or family, allowing everyone to cook their own ingredients at the table for a personalized experience.

Ingredients:

• 4 cups vegetable broth
• 2 tbsp tamari (gluten-free soy sauce)
• 2 garlic cloves, minced
• 1-inch piece of ginger, sliced
• 1 tbsp sesame oil
• 1 block firm tofu, sliced into cubes
• 1/2 cup mushrooms, sliced
• 1 cup bok choy, chopped
• 1/2 cup napa cabbage, chopped
• 1/2 cup rice noodles or glass noodles
• 1/2 cup broccoli florets
• Dipping sauces (optional): hoisin sauce, sesame oil

Instructions:

1. In a large pot, bring vegetable broth, tamari, garlic, ginger, and sesame oil to a simmer over medium heat.
2. Arrange tofu, mushrooms, bok choy, napa cabbage, broccoli, and noodles on a platter.
3. To serve, bring the broth to a boil. Each person can dip their vegetables, tofu, and noodles into the hot broth, cooking them to their preferred level of doneness.
4. Enjoy with dipping sauces like hoisin or sesame oil.

This Vegan Hot Pot is a fun and social meal that’s both satisfying and customizable. The broth infuses the ingredients with bold flavors, and the variety of vegetables and tofu makes it a healthy and filling meal. It’s perfect for gatherings and provides a delicious, gluten-free, and vegan alternative to traditional hot pot.

Vegan Gluten-Free Kung Pao Tofu

Kung Pao Tofu is a spicy, savory stir-fry featuring crispy tofu, peanuts, and vegetables all coated in a rich, tangy sauce. The dish is traditionally made with chicken, but this vegan version replaces it with tofu, creating a delicious plant-based alternative that is both hearty and satisfying. The combination of flavors from tamari, rice vinegar, and chili paste provides a bold, savory taste that will leave you coming back for more.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 1/2 cup peanuts (or cashews)
• 1/2 bell pepper, chopped
• 1/2 cup zucchini, chopped
• 2 green onions, sliced
• 2 tbsp tamari (gluten-free soy sauce)
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tbsp chili paste (adjust for spice)
• 1 tsp ginger, grated
• 2 garlic cloves, minced
• 1 tbsp sesame oil

Instructions:

1. Heat sesame oil in a pan over medium-high heat. Add tofu cubes and fry until crispy and golden brown, about 6-8 minutes. Remove tofu and set aside.
2. In the same pan, add garlic and ginger, cooking for 1-2 minutes until fragrant. Add bell pepper, zucchini, and peanuts, and sauté for 3-4 minutes.
3. In a small bowl, whisk together tamari, rice vinegar, maple syrup, and chili paste. Pour the sauce into the pan and stir well.
4. Return the tofu to the pan and toss to coat evenly in the sauce. Add sliced green onions and cook for an additional 1-2 minutes.
5. Serve immediately with steamed rice or noodles.

Kung Pao Tofu is an exciting dish that brings together spicy, sweet, and savory flavors. The crispy tofu combined with the crunch of peanuts and the umami-rich sauce makes for a fulfilling meal. It’s perfect for those looking for a flavorful, vegan, and gluten-free alternative to takeout favorites.

Vegan Gluten-Free Chinese Lemon Seitan

Lemon Seitan is a deliciously tangy and savory dish made with seitan, which is pan-fried to perfection and then coated in a bright and zesty lemon sauce. The combination of the lemony glaze and the chewy texture of seitan creates an incredible balance of flavors. This vegan and gluten-free dish is perfect for anyone who loves bold, citrusy flavors and is looking for a satisfying plant-based protein.

Ingredients:

• 1 block gluten-free seitan, cut into strips
• 1 tbsp olive oil
• 1/2 cup fresh lemon juice
• 2 tbsp tamari (gluten-free soy sauce)
• 1 tbsp maple syrup
• 1 tsp ginger, grated
• 1 tbsp garlic, minced
• 1/2 tsp turmeric
• 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
• 1 tbsp sesame seeds
• 2 green onions, sliced

Instructions:

1. Heat olive oil in a large pan over medium heat. Add seitan strips and fry until golden brown and crispy, about 5-7 minutes.
2. In a separate bowl, whisk together lemon juice, tamari, maple syrup, ginger, garlic, and turmeric. Bring the mixture to a simmer in a small saucepan over medium heat.
3. Stir in cornstarch slurry to thicken the sauce, and cook for 2-3 minutes until it reaches a syrupy consistency.
4. Pour the lemon sauce over the fried seitan and stir to coat evenly. Cook for another 1-2 minutes until the seitan has absorbed the sauce.
5. Garnish with sesame seeds and green onions. Serve with rice or steamed vegetables.

Lemon Seitan offers a mouthwatering, tangy experience with every bite. The combination of the lemon glaze and the hearty seitan makes this dish both flavorful and satisfying. It’s perfect for a vegan and gluten-free dinner, offering a unique twist on classic Chinese flavors.

Vegan Gluten-Free Chinese Sweet and Sour Tofu

This Vegan Sweet and Sour Tofu recipe delivers the classic Chinese flavors of sweet and sour sauce without any animal products or gluten. Crispy tofu cubes are tossed in a rich, tangy sauce made from pineapple, rice vinegar, and tamari, creating the perfect balance of sweet and savory. It’s a delicious and colorful dish that is perfect for a weeknight meal.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 1/2 cup pineapple chunks (fresh or canned)
• 1/4 cup rice vinegar
• 2 tbsp tamari (gluten-free soy sauce)
• 1 tbsp maple syrup
• 1 tbsp tomato paste
• 1/2 bell pepper, chopped
• 1/2 onion, chopped
• 1/2 cup carrots, julienned
• 2 tbsp cornstarch (for coating tofu)
• 1 tbsp sesame oil

Instructions:

1. Preheat the oven to 400°F (200°C). Toss tofu cubes in cornstarch until evenly coated, then bake for 25-30 minutes, flipping halfway through, until golden and crispy.
2. In a pan, heat sesame oil over medium heat. Add onions, bell peppers, and carrots, and sauté for 4-5 minutes until softened.
3. In a separate bowl, whisk together rice vinegar, tamari, maple syrup, tomato paste, and pineapple juice. Pour the sauce into the pan and bring it to a simmer.
4. Add pineapple chunks and cooked tofu to the sauce, stirring to coat evenly. Cook for 2-3 more minutes to heat everything through.
5. Serve hot with steamed rice or noodles.

Sweet and Sour Tofu offers a delicious balance of tangy, sweet, and savory flavors that will appeal to anyone who loves Chinese takeout. The crispy tofu, mixed with vibrant vegetables and the flavorful sauce, creates a dish that is both comforting and satisfying. It’s a great gluten-free and vegan alternative to a classic favorite.

Vegan Gluten-Free Chinese Stir-Fried Bok Choy

Stir-Fried Bok Choy is a simple yet delicious vegetable dish that highlights the natural flavors of bok choy, sautéed in a savory garlic and ginger sauce. This dish is naturally vegan and gluten-free, making it a great addition to any meal. The tender bok choy leaves absorb the flavors of tamari and sesame oil, creating a light but flavorful side dish.

Ingredients:

• 2 cups bok choy, chopped
• 2 tbsp tamari (gluten-free soy sauce)
• 1 tbsp sesame oil
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1/2 tbsp rice vinegar
• 1 tsp maple syrup
• 1 tbsp sesame seeds (optional)
• 2 green onions, sliced (for garnish)

Instructions:

1. Heat sesame oil in a large pan over medium heat. Add garlic and ginger, sautéing for 1-2 minutes until fragrant.
2. Add the chopped bok choy to the pan and stir-fry for 3-4 minutes until wilted but still crisp.
3. Pour tamari, rice vinegar, and maple syrup over the bok choy, stirring to combine. Cook for another 2 minutes, allowing the sauce to coat the vegetables evenly.
4. Garnish with sesame seeds and green onions. Serve with rice or noodles.

This Stir-Fried Bok Choy is a healthy, light, and flavorful dish that pairs perfectly with other Chinese-inspired meals. The combination of garlic, ginger, and tamari provides a savory depth of flavor, making it a satisfying side dish for any occasion.

Vegan Gluten-Free Chinese Hot and Spicy Tofu Stir-Fry

Chinese Hot and Spicy Tofu Stir-Fry features crispy tofu mixed with vibrant vegetables and a bold, spicy sauce. The sauce is made with tamari, rice vinegar, chili paste, and garlic, giving the dish a rich umami flavor with a good kick of heat. This dish is perfect for anyone who loves spicy food and is looking for a vegan and gluten-free stir-fry option.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 1 cup broccoli florets
• 1/2 red bell pepper, sliced
• 1 carrot, julienned
• 1/4 cup tamari (gluten-free soy sauce)
• 1 tbsp rice vinegar
• 2 tbsp chili paste (adjust to heat preference)
• 2 garlic cloves, minced
• 1 tsp sesame oil
• 1 tbsp olive oil (for frying tofu)
• 2 tbsp green onions, sliced (for garnish)

Instructions:

1. Heat olive oil in a large pan over medium-high heat. Add tofu cubes and cook until golden brown and crispy, about 6-8 minutes. Remove tofu and set aside.
2. In the same pan, heat sesame oil and sauté garlic until fragrant, about 1-2 minutes.
3. Add the broccoli, bell pepper, and carrot to the pan, stir-frying for 3-4 minutes until the vegetables are tender but still crisp.
4. In a small bowl, whisk together tamari, rice vinegar, chili paste, and a splash of water. Pour the sauce over the vegetables and stir to coat.
5. Return the tofu to the pan and toss everything together. Cook for another 2-3 minutes until well combined.
6. Garnish with green onions and serve hot with steamed rice or noodles.

This Hot and Spicy Tofu Stir-Fry is a flavorful and fiery dish that packs a punch with every bite. The crispy tofu and vibrant vegetables make a delicious combination, while the spicy sauce adds heat and complexity. It’s perfect for anyone who loves a bit of spice in their meals.

Vegan Gluten-Free Chinese Garlic Noodles

Chinese Garlic Noodles are simple, flavorful, and full of umami, making them a satisfying and comforting dish. In this vegan and gluten-free version, garlic is sautéed in sesame oil, and the noodles are tossed in a savory sauce made with tamari and rice vinegar. The result is a delicious noodle dish that’s perfect as a main course or side dish.

Ingredients:

• 8 oz gluten-free noodles (rice noodles or soba noodles)
• 4 garlic cloves, minced
• 2 tbsp tamari (gluten-free soy sauce)
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tsp chili flakes (optional)
• 2 green onions, sliced (for garnish)
• Sesame seeds for garnish

Instructions:

1. Cook the gluten-free noodles according to package instructions. Drain and set aside.
2. Heat sesame oil in a pan over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.
3. Add tamari, rice vinegar, maple syrup, and chili flakes (if using) to the pan. Stir to combine.
4. Add the cooked noodles to the pan and toss to coat evenly in the sauce. Cook for another 2-3 minutes until heated through.
5. Garnish with green onions and sesame seeds before serving.

These Garlic Noodles are a quick and flavorful dish that’s both light and satisfying. The garlic-infused sauce makes the noodles savory, while the hint of sweetness from maple syrup balances the flavors. This dish is perfect for a quick lunch or dinner and is easily customizable with additional vegetables or protein if desired.

Note: More recipes are coming soon