35+ Delightful Holiday Vegan Chinese Recipes for a Plant-Based Feast

The holidays are a time to gather with loved ones, share great food, and make lasting memories.

But if you’re following a vegan diet or simply looking for plant-based alternatives to traditional holiday dishes, finding the right recipes can be a challenge.

Fortunately, Chinese cuisine offers a wide variety of delicious and flavorful dishes that can be easily adapted to suit a vegan lifestyle.

From savory stir-fries to comforting soups, crispy tofu dishes, and sweet desserts, vegan Chinese recipes provide a rich tapestry of flavors and textures.

Whether you’re hosting a holiday dinner, attending a potluck, or just craving something different for your festive meals, these 35+ holiday vegan Chinese recipes will ensure that your table is filled with delicious, plant-based options that everyone will love.

35+ Delightful Holiday Vegan Chinese Recipes for a Plant-Based Feast

The holiday season is the perfect time to explore new culinary traditions, and vegan Chinese dishes offer a wonderful way to do just that.

Whether you’re vegan by choice or simply seeking fresh, plant-based alternatives for your holiday meals, these 35+ recipes are sure to delight your taste buds.

From the rich and savory to the sweet and tangy, there’s something for every palate.

Not only do these vegan Chinese recipes offer incredible flavors, but they also bring the spirit of holiday celebrations to your table.

So, why not try something new this year and incorporate a few of these dishes into your festive spread?

You might just find your new holiday favorite while making delicious memories with friends and family.

Vegan General Tso’s Tofu

A vegan twist on the beloved General Tso’s chicken, this recipe replaces chicken with crispy tofu cubes, coated in a sweet and spicy sauce made from soy sauce, ginger, garlic, and a hint of rice vinegar. This dish is perfect for holiday dinners, offering bold flavors and a satisfying texture.

Ingredients:

• 1 block firm tofu, pressed and cut into cubes
• 3 tbsp cornstarch
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 2 tbsp maple syrup or agave syrup
• 1 tbsp sesame oil
• 1 tbsp sriracha (optional for heat)
• 1 tsp chili flakes
• 2-3 green onions, chopped (for garnish)
• Sesame seeds (for garnish)

Directions:

1. Preheat your oven to 400°F (200°C). Toss the tofu cubes in cornstarch until evenly coated. Place them on a baking sheet lined with parchment paper.
2. Bake the tofu for 25–30 minutes, flipping halfway through, until golden and crispy.
3. While the tofu bakes, heat the vegetable oil in a pan over medium heat. Add the garlic and ginger, cooking until fragrant, about 1 minute.
4. Add the soy sauce, rice vinegar, maple syrup, sesame oil, sriracha, and chili flakes to the pan. Stir and cook for 2–3 minutes until the sauce thickens slightly.
5. Once the tofu is done, toss it in the sauce until evenly coated. Serve garnished with green onions and sesame seeds.

This dish offers a satisfying combination of crispy tofu and tangy, spicy sauce, perfect for those looking for a flavorful vegan main course during the holidays. The sweet and spicy sauce complements the crunchy tofu, creating a delicious contrast in texture.

Vegan Kung Pao Cauliflower

This Vegan Kung Pao Cauliflower recipe takes the traditional stir-fry to new heights by using cauliflower as the main ingredient. With its crunchy, flavorful bites and the rich, spicy-sweet sauce, it’s a fantastic addition to your holiday spread.

Ingredients:

• 1 medium cauliflower, cut into florets
• 2 tbsp vegetable oil
• 1 red bell pepper, chopped
• 1/4 cup peanuts, roasted
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 tbsp hoisin sauce
• 1 tbsp maple syrup
• 1 tbsp sriracha (optional)
• 1/2 tsp sesame oil
• 1 tbsp cornstarch (for thickening)
• Green onions, chopped (for garnish)

Directions:

1. Heat the vegetable oil in a large skillet or wok over medium heat. Add the cauliflower florets and sauté for 5–7 minutes, until they begin to soften and turn golden.
2. Add the red bell pepper and cook for another 2–3 minutes.
3. In a separate bowl, mix the soy sauce, rice vinegar, hoisin sauce, maple syrup, sriracha, and sesame oil. Add the cornstarch to the mixture and stir until dissolved.
4. Pour the sauce over the cauliflower and bell pepper mixture, tossing to coat evenly. Continue cooking for an additional 3-5 minutes, until the sauce thickens and coats the vegetables.
5. Stir in the roasted peanuts and cook for another minute. Garnish with chopped green onions before serving.

This Kung Pao Cauliflower provides a delightful mix of spicy, tangy, and slightly sweet flavors. The peanuts add an extra layer of crunch, making it an exciting dish that’s perfect for holiday meals. The combination of cauliflower and the savory sauce makes this vegan version a crowd-pleaser.

Vegan Sweet and Sour Tempeh

This vegan sweet and sour tempeh is a healthier, plant-based alternative to traditional sweet and sour dishes, perfect for holiday gatherings. The tempeh is sautéed until golden and crispy, then coated in a luscious, tangy sauce made with pineapple, vinegar, and a touch of sweetness.

Ingredients:

• 1 block tempeh, cut into small cubes
• 2 tbsp vegetable oil
• 1/2 cup pineapple chunks (with juice)
• 2 tbsp rice vinegar
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tbsp ketchup
• 1/2 tsp ginger, minced
• 1/2 red bell pepper, chopped
• 1/2 green bell pepper, chopped
• 1 small onion, chopped
• 1 tbsp cornstarch (optional, for thicker sauce)
• Green onions (for garnish)

Directions:

1. Heat the vegetable oil in a skillet over medium heat. Add the tempeh cubes and sauté for 8-10 minutes until golden and crispy on all sides. Remove and set aside.
2. In the same skillet, add the onion, red, and green bell peppers. Cook for 3-4 minutes until softened.
3. In a small bowl, whisk together the pineapple, rice vinegar, soy sauce, maple syrup, ketchup, and ginger. If you prefer a thicker sauce, add the cornstarch and mix until smooth.
4. Pour the sauce into the skillet with the vegetables and bring to a simmer. Cook for 5 minutes until the sauce thickens.
5. Add the sautéed tempeh back into the skillet and stir to coat with the sauce. Cook for another 2-3 minutes.
6. Garnish with chopped green onions and serve.

This vegan sweet and sour tempeh brings a vibrant, tangy flavor with a touch of sweetness. The crispy tempeh provides a satisfying texture, and the bell peppers offer a crunchy, fresh contrast. It’s a great holiday dish that’s full of flavor and plant-based goodness.

Vegan Mongolian “Beef” with Tofu

A savory, slightly sweet vegan version of the classic Mongolian beef, using tofu instead of meat. The tofu is perfectly crispy and coated with a deliciously rich sauce made from soy sauce, brown sugar, garlic, and ginger. This dish is an ideal vegan option for your holiday table, full of flavor and satisfying textures.

Ingredients:

• 1 block firm tofu, pressed and cut into strips
• 3 tbsp cornstarch
• 2 tbsp vegetable oil
• 1/4 cup soy sauce
• 1/4 cup water
• 1 tbsp brown sugar
• 1 tsp sesame oil
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1/4 tsp chili flakes (optional)
• 3 green onions, sliced (for garnish)

Directions:

1. Preheat the oven to 400°F (200°C). Coat the tofu strips in cornstarch, ensuring they are evenly covered. Place the tofu on a baking sheet lined with parchment paper.
2. Bake the tofu for 25-30 minutes, flipping halfway through, until golden and crispy.
3. While the tofu bakes, heat vegetable oil in a pan over medium heat. Add the garlic, ginger, and chili flakes (if using), cooking for 1-2 minutes until fragrant.
4. Add the soy sauce, water, brown sugar, and sesame oil. Stir and bring to a simmer, cooking for 3-4 minutes until the sauce thickens.
5. Once the tofu is baked, toss it in the sauce, making sure each piece is evenly coated. Serve garnished with sliced green onions.

This dish is a perfect balance of savory, sweet, and slightly spicy flavors, with the crispy tofu offering a delightful contrast to the rich sauce. It’s a great option for vegan diners and a crowd-pleaser at any holiday gathering.

Vegan Sweet Chili Soy Glazed Eggplant

This dish is a flavorful vegan option for holiday dinners. The eggplant is glazed with a combination of sweet chili sauce and soy sauce, creating a tender, savory, and sweet dish that’s perfect as a side or main course.

Ingredients:

• 2 medium eggplants, sliced into rounds
• 2 tbsp vegetable oil
• 3 tbsp soy sauce
• 2 tbsp sweet chili sauce
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 2 cloves garlic, minced
• 1/2 tsp sesame oil
• 2 tbsp sesame seeds (for garnish)
• Fresh cilantro (for garnish)

Directions:

1. Preheat the oven to 375°F (190°C). Place the eggplant slices on a baking sheet and brush both sides with vegetable oil. Roast in the oven for 20-25 minutes, flipping halfway through, until the eggplant is tender and golden.
2. In a small saucepan, heat the soy sauce, sweet chili sauce, rice vinegar, maple syrup, garlic, and sesame oil over medium heat. Stir and cook for 3-4 minutes until the sauce thickens slightly.
3. Once the eggplant is roasted, drizzle the sweet chili soy glaze over the slices and toss gently to coat.
4. Garnish with sesame seeds and fresh cilantro before serving.

The sweetness of the chili sauce combined with the savory soy sauce creates a rich, satisfying glaze for the tender eggplant. This dish is a beautiful addition to any holiday meal, offering both color and flavor with minimal preparation.

Vegan Lemon-Ginger Soy Tempeh Stir-Fry

A vibrant, zingy stir-fry featuring tempeh as the protein, with a bright lemon-ginger soy sauce that brings fresh flavors to the dish. The colorful vegetables, including bell peppers, carrots, and broccoli, make this a well-rounded and delicious vegan dish, perfect for any holiday celebration.

Ingredients:

• 1 block tempeh, sliced into strips
• 2 tbsp vegetable oil
• 1 bell pepper, sliced
• 1 carrot, julienned
• 1 cup broccoli florets
• 2 tbsp soy sauce
• 1 tbsp lemon juice
• 1 tbsp maple syrup
• 1 tsp grated ginger
• 1/2 tsp sesame oil
• 1 tbsp cornstarch (optional, for thicker sauce)
• Green onions, chopped (for garnish)

Directions:

1. Heat vegetable oil in a large skillet over medium heat. Add the tempeh strips and cook for 5-7 minutes, until golden and crispy. Remove the tempeh and set aside.
2. In the same skillet, add the bell pepper, carrot, and broccoli. Sauté for 4-5 minutes until the vegetables are tender yet crisp.
3. In a small bowl, mix the soy sauce, lemon juice, maple syrup, grated ginger, and sesame oil. Add cornstarch if a thicker sauce is desired.
4. Pour the sauce over the vegetables, stirring to coat. Return the tempeh to the skillet and toss everything together, cooking for another 2-3 minutes.
5. Garnish with chopped green onions before serving.

The bright, fresh flavors of lemon and ginger, paired with the rich umami of soy sauce, elevate this dish to a perfect holiday option. The tempeh provides a hearty, satisfying protein, while the crisp-tender vegetables add texture and nutrition to this vibrant stir-fry.

Vegan Black Bean and Vegetable Fried Rice

A delicious and hearty vegan fried rice made with black beans for added protein, this dish is bursting with flavor from the combination of soy sauce, garlic, and ginger. It’s an easy yet satisfying dish that can be a perfect side or main course during holiday celebrations.

Ingredients:

• 2 cups cooked jasmine rice (preferably cold)
• 1 cup black beans, drained and rinsed
• 1/2 cup peas (fresh or frozen)
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1/2 cup carrots, diced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1/2 tsp chili flakes (optional)
• 2 tbsp green onions, chopped (for garnish)

Directions:

1. Heat sesame oil in a large skillet or wok over medium heat. Add the onion, garlic, and ginger, cooking for 2-3 minutes until fragrant.
2. Add the carrots and peas, cooking for an additional 4-5 minutes until the vegetables are tender.
3. Stir in the cooked rice, breaking up any clumps. Add the black beans and soy sauce, mixing well.
4. Cook for another 5 minutes, allowing the rice to fry and develop a slightly crispy texture.
5. Drizzle the rice with rice vinegar and sprinkle with chili flakes if desired. Garnish with chopped green onions before serving.

This vegan fried rice is a vibrant and flavorful option that’s both comforting and satisfying. The black beans add protein and richness, while the combination of soy sauce, sesame oil, and rice vinegar provides a well-balanced flavor profile, making it a great holiday dish.

Vegan General Tso’s Cauliflower

A vegan twist on the beloved General Tso’s chicken, this recipe features crispy battered cauliflower tossed in a tangy, sweet, and savory sauce. It’s a flavorful and satisfying dish that will delight both vegan and non-vegan guests alike.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1/2 cup water
• 1 tsp baking powder
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 2 tbsp vegetable oil (for frying)
• 1/4 cup soy sauce
• 1 tbsp rice vinegar
• 1 tbsp hoisin sauce
• 2 tbsp maple syrup
• 1 tsp sesame oil
• 2 cloves garlic, minced
• 1-inch piece ginger, minced
• 1/2 tsp red pepper flakes (optional)
• 2 tbsp sesame seeds (for garnish)
• Green onions, chopped (for garnish)

Directions:

1. In a mixing bowl, combine the flour, cornstarch, baking powder, garlic powder, and onion powder. Slowly add water, whisking to create a smooth batter.
2. Heat vegetable oil in a large pan over medium heat. Dip cauliflower florets into the batter, ensuring they’re fully coated, and fry in batches until golden brown, about 3-4 minutes per batch. Remove from the oil and set aside on paper towels to drain.
3. In a separate pan, heat sesame oil over medium heat. Add garlic and ginger, cooking for 1-2 minutes until fragrant.
4. Stir in soy sauce, rice vinegar, hoisin sauce, maple syrup, and red pepper flakes (if using). Cook for 3-4 minutes, allowing the sauce to thicken.
5. Toss the fried cauliflower in the sauce until evenly coated.
6. Garnish with sesame seeds and green onions before serving.

This vegan General Tso’s cauliflower is a perfect balance of crispy, spicy, and sweet. It’s an exciting alternative to the traditional meat-based version, with the cauliflower providing a satisfying texture that absorbs the bold flavors of the sauce. A great dish for any holiday spread!

Vegan Orange Tofu Stir-Fry

A bright and vibrant vegan stir-fry featuring crispy tofu tossed in a tangy orange sauce, this dish is a refreshing addition to any holiday meal. It’s sweet, citrusy, and savory, with a medley of colorful vegetables to complement the tofu.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 2 tbsp cornstarch
• 2 tbsp vegetable oil
• 1 bell pepper, sliced
• 1 carrot, julienned
• 1/2 cup snap peas
• 1/4 cup soy sauce
• 1/4 cup orange juice
• 2 tbsp maple syrup
• 1 tbsp rice vinegar
• 1 tsp orange zest
• 1/2 tsp grated ginger
• 1/2 tsp sesame oil
• Green onions, chopped (for garnish)
• Sesame seeds (for garnish)

Directions:

1. Coat the tofu cubes with cornstarch, ensuring they are fully covered. Heat vegetable oil in a skillet over medium-high heat and cook the tofu for 5-7 minutes until golden and crispy on all sides. Remove from the skillet and set aside.
2. In the same skillet, add the bell pepper, carrot, and snap peas. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
3. In a small bowl, whisk together soy sauce, orange juice, maple syrup, rice vinegar, orange zest, ginger, and sesame oil to make the sauce.
4. Return the crispy tofu to the skillet with the vegetables and pour the sauce over the top. Toss everything together and cook for an additional 2-3 minutes to combine the flavors.
5. Garnish with chopped green onions and sesame seeds before serving.

This orange tofu stir-fry brings a burst of citrus and sweetness that perfectly complements the crispy tofu and crunchy vegetables. The tangy orange sauce adds a refreshing twist to the traditional stir-fry, making it an excellent choice for holiday meals or any celebration.

Vegan Scallion Pancakes

These crispy, flaky vegan scallion pancakes are savory and flavorful, filled with a generous amount of green onions. Perfect as an appetizer or side dish for any holiday meal, they are deliciously crispy on the outside while remaining tender on the inside.

Ingredients:

• 2 cups all-purpose flour
• 1/2 tsp salt
• 3/4 cup warm water
• 2 tbsp vegetable oil
• 1/2 cup green onions, finely chopped
• Vegetable oil for frying

Directions:

1. In a mixing bowl, combine the flour and salt. Gradually add warm water, mixing until a dough forms. Knead the dough for 5-7 minutes until smooth, then cover and let it rest for 30 minutes.
2. After resting, divide the dough into four equal portions. Roll each portion into a thin circle, about 1/4 inch thick.
3. Brush a thin layer of vegetable oil onto the surface of the dough, then sprinkle with a generous amount of chopped green onions.
4. Roll up the dough like a cinnamon roll, then coil it into a round shape. Flatten the coil gently with your hands to form a pancake.
5. Heat vegetable oil in a pan over medium-high heat. Fry the pancakes for 2-3 minutes on each side, until golden brown and crispy.
6. Remove from the pan and drain on paper towels before serving.

These vegan scallion pancakes are crispy, savory, and full of flavor. The green onions create a fragrant and delicious filling, while the layers of dough add a satisfying crunch. Serve them with soy sauce for dipping, and they’ll be a hit at any holiday gathering.

Vegan Sesame Noodles

A simple, yet flavorful dish featuring noodles coated in a rich sesame sauce with a hint of sweetness and tang. This vegan sesame noodles recipe is quick and easy, making it a great option for a holiday meal when you want something tasty but not too time-consuming.

Ingredients:

• 8 oz noodles (preferably soba or rice noodles)
• 2 tbsp sesame oil
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tsp sesame paste (or tahini)
• 1 tsp grated ginger
• 1/2 tsp garlic powder
• 1 tbsp sesame seeds
• Green onions, chopped (for garnish)

Directions:

1. Cook the noodles according to package instructions, then drain and rinse them under cold water to stop the cooking process.
2. In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, maple syrup, sesame paste, ginger, and garlic powder to make the sauce.
3. Toss the cooked noodles in the sauce, ensuring they are evenly coated.
4. Sprinkle with sesame seeds and chopped green onions before serving.

These vegan sesame noodles are a perfect combination of creamy, savory, and sweet flavors. The sesame paste gives the sauce a rich texture, while the noodles soak up all the deliciousness. Quick to make, this dish will be a crowd-pleaser at any holiday feast.

Vegan Sweet and Sour Tofu

A flavorful and satisfying vegan alternative to the traditional sweet and sour chicken, this dish features crispy tofu cubes coated in a tangy, sweet sauce with vibrant bell peppers and pineapple. It’s a perfect balance of savory, sweet, and sour that will be a hit at any holiday gathering.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 1/2 cup cornstarch
• 2 tbsp vegetable oil (for frying)
• 1/2 red bell pepper, diced
• 1/2 green bell pepper, diced
• 1/2 cup pineapple chunks
• 1/4 cup rice vinegar
• 1/4 cup maple syrup
• 2 tbsp soy sauce
• 1 tbsp ketchup
• 1/2 tsp grated ginger
• 1/2 tsp garlic powder
• 1 tsp sesame oil
• 2 tbsp green onions, chopped (for garnish)
• Sesame seeds (for garnish)

Directions:

1. Coat the tofu cubes in cornstarch, ensuring they are evenly covered. Heat vegetable oil in a large pan over medium heat. Fry the tofu cubes in batches for about 5-7 minutes until golden brown and crispy. Remove from the pan and set aside on paper towels.
2. In the same pan, add the bell peppers and cook for 2-3 minutes until slightly tender.
3. In a small bowl, whisk together rice vinegar, maple syrup, soy sauce, ketchup, ginger, and garlic powder to create the sweet and sour sauce.
4. Pour the sauce into the pan with the bell peppers and bring it to a simmer. Add the pineapple chunks and cook for another 2 minutes.
5. Add the fried tofu back into the pan and toss everything together to coat the tofu in the sauce.
6. Drizzle with sesame oil and garnish with chopped green onions and sesame seeds before serving.

This vegan sweet and sour tofu is a delightful combination of crispy tofu, tangy sauce, and sweet pineapple. The balance of flavors makes it a fantastic dish to add to your holiday spread, providing a delicious plant-based option for all guests.

Vegan Kung Pao Cauliflower

This vegan version of the classic Kung Pao chicken uses cauliflower as the main ingredient, offering a lighter, plant-based alternative without sacrificing flavor. The dish is packed with crunchy peanuts, savory soy sauce, and a spicy kick from the dried chilies.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1/4 cup cornstarch
• 2 tbsp vegetable oil (for frying)
• 1/4 cup peanuts, roasted
• 2-3 dried red chilies (adjust to heat preference)
• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tsp sesame oil
• 2 cloves garlic, minced
• 1-inch piece ginger, minced
• 2 tbsp green onions, chopped (for garnish)
• 1 tbsp sesame seeds (for garnish)

Directions:

1. Toss cauliflower florets in cornstarch, ensuring each piece is evenly coated. Heat vegetable oil in a skillet over medium-high heat and fry the cauliflower in batches until golden and crispy, about 4-5 minutes per batch. Remove and set aside.
2. In the same pan, add the dried red chilies and cook for 1 minute, allowing them to become fragrant.
3. Add garlic and ginger to the pan, cooking for another 1-2 minutes until softened.
4. Stir in soy sauce, rice vinegar, maple syrup, and sesame oil to create the sauce. Let it simmer for 3-4 minutes, allowing the sauce to thicken slightly.
5. Return the fried cauliflower to the pan, tossing everything together so the cauliflower is coated with the sauce.
6. Add the peanuts and cook for another 1-2 minutes.
7. Garnish with green onions and sesame seeds before serving.

This vegan Kung Pao cauliflower is a crispy, savory, and slightly spicy dish that will satisfy any craving for classic Chinese takeout flavors. It’s packed with texture and flavor, making it an exciting addition to any holiday meal.

Vegan Mapo Tofu

A hearty and comforting dish, Vegan Mapo Tofu is made with soft tofu in a spicy, flavorful sauce that’s typically made with minced meat. The tofu takes center stage in this plant-based version, with a rich, savory sauce that’s both bold and aromatic.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 2 tbsp vegetable oil
• 1 tbsp fermented black beans (or black bean paste)
• 2 cloves garlic, minced
• 1-inch piece ginger, minced
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp chili paste or doubanjiang (fermented chili bean paste)
• 1/2 tsp Sichuan peppercorns, ground
• 1 tbsp sesame oil
• 1 tbsp cornstarch mixed with 2 tbsp water (for slurry)
• 2 tbsp green onions, chopped (for garnish)
• Steamed rice (for serving)

Directions:

1. Heat vegetable oil in a large skillet or wok over medium heat. Add the fermented black beans, garlic, and ginger. Cook for 1-2 minutes until fragrant.
2. Stir in soy sauce, rice vinegar, chili paste, and ground Sichuan peppercorns, allowing the sauce to simmer for 3-4 minutes.
3. Add the tofu cubes to the pan, gently stirring to coat them in the sauce. Let it cook for another 5 minutes.
4. Mix cornstarch with water to make a slurry and add it to the pan to thicken the sauce. Stir gently to incorporate.
5. Drizzle with sesame oil and cook for another 1-2 minutes until everything is well combined.
6. Garnish with chopped green onions and serve with steamed rice.

This vegan Mapo Tofu is a deliciously spicy and savory dish that brings deep, bold flavors to the table. The tofu absorbs the rich sauce, offering a comforting and filling meal. It’s a perfect addition to your holiday spread, especially for those who enjoy bold flavors.

Vegan Lo Mein with Vegetables

This vegan Lo Mein is a colorful and delicious noodle dish filled with vegetables and tossed in a flavorful soy-based sauce. It’s a quick and easy recipe, making it a great addition to any holiday meal or celebration.

Ingredients:

• 8 oz lo mein noodles (or any preferred noodles)
• 1 tbsp sesame oil
• 1/2 cup mushrooms, sliced
• 1/2 bell pepper, sliced
• 1/2 zucchini, sliced
• 1/2 cup broccoli florets
• 1/4 cup soy sauce
• 1 tbsp maple syrup
• 1 tbsp rice vinegar
• 1 tsp sesame seeds
• Green onions, chopped (for garnish)

Directions:

1. Cook the lo mein noodles according to package instructions, then drain and set aside.
2. Heat sesame oil in a large pan over medium heat. Add the mushrooms, bell pepper, zucchini, and broccoli, and stir-fry for 3-4 minutes until tender-crisp.
3. In a small bowl, whisk together soy sauce, maple syrup, and rice vinegar to make the sauce.
4. Add the cooked noodles to the pan with the vegetables, pouring the sauce over the top. Toss everything together and cook for 2-3 minutes until everything is well combined.
5. Garnish with sesame seeds and chopped green onions before serving.

This vegan Lo Mein is a quick, colorful dish that is both satisfying and packed with flavor. The mix of tender vegetables and savory sauce makes it an ideal dish for a holiday meal, providing a fresh and delicious option for your guests.

Note: More recipes​ are coming soon!