40+ Delicious Saturday Vegan Chinese Recipes for Unforgettable Feast

Saturday is the perfect day to indulge in cooking something special, and what better way to treat yourself than with a variety of mouthwatering vegan Chinese recipes?

Whether you’re looking for savory stir-fries, spicy tofu dishes, or sweet and sour delights, these 40+ vegan Chinese recipes will bring the vibrant flavors of Chinese cuisine right to your kitchen, all while keeping it plant-based.

Chinese cuisine offers a rich tapestry of flavors, textures, and aromas, from crispy tofu and fresh vegetables to fragrant sauces and crunchy garnishes.

What’s more, these recipes cater to all dietary preferences, so you can enjoy a satisfying and nourishing meal without missing out on any of the iconic flavors you know and love.

With this collection of 40+ vegan Chinese dishes, your Saturdays will be filled with endless culinary exploration, delicious food, and healthy options for the whole family.

Whether you’re a seasoned cook or a beginner, this list has something for everyone.

From quick weekday meals to elaborate dishes perfect for sharing with friends and family, you’ll find everything you need to make your next Saturday meal memorable.

So, grab your wok, your favorite vegetables, and get ready to explore the vibrant world of vegan Chinese cooking!

40+ Delicious Saturday Vegan Chinese Recipes for Unforgettable Feast

From stir-fries to hearty noodle bowls and crispy tofu dishes, the world of vegan Chinese cuisine is full of possibilities.

With these 40+ Saturday vegan Chinese recipes, you now have the perfect excuse to dive into the delicious, healthy, and flavorful world of plant-based Chinese cooking. Whether you’re craving something spicy, sweet, or savory, there’s a recipe here for every taste.

So next Saturday, don’t hesitate to experiment with new ingredients, try different flavor combinations, and enjoy the process of cooking.

Your kitchen will soon be filled with the tantalizing aromas of vegan Chinese dishes that are both nourishing and incredibly satisfying.

These recipes offer a wonderful opportunity to make your Saturdays not only delicious but also healthier, all while savoring the bold and delicious flavors that Chinese cuisine is known for.

Stir-Fried Tofu and Vegetables in Garlic Sauce

A delightful combination of crispy tofu and vibrant vegetables in a rich garlic sauce, this dish is a perfect blend of flavor and nutrition. It’s quick to make, satisfying, and ideal for a Saturday lunch or dinner. Packed with protein and fiber, it’s a wholesome meal that tastes like it’s straight out of a Chinese restaurant.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 2 tbsp cornstarch
• 3 tbsp vegetable oil
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 1 cup snap peas
• 3 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tsp rice vinegar
• 1 tsp sesame oil
• 1/4 cup vegetable broth
• 1 tsp chili flakes (optional)

Instructions:

1. Toss the tofu cubes with cornstarch until evenly coated.
2. Heat 2 tbsp of vegetable oil in a skillet or wok over medium-high heat. Fry the tofu until golden and crispy on all sides, then set aside.
3. In the same pan, add 1 tbsp oil. Sauté garlic until fragrant.
4. Add broccoli, bell pepper, carrot, and snap peas. Stir-fry for 5 minutes until tender but crisp.
5. In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sesame oil, and vegetable broth. Pour over the vegetables and toss to combine.
6. Add the fried tofu back to the pan and stir well to coat everything in the sauce.
7. If desired, sprinkle with chili flakes for a spicy kick.

Serve with steamed rice or noodles for a complete meal.

This recipe brings the perfect harmony of textures and flavors to your plate, making it a satisfying option for a weekend indulgence. The crispy tofu complements the crunchy vegetables, while the garlicky sauce ties it all together.

Vegan Chow Mein

A classic comfort food, this Vegan Chow Mein is loaded with tender noodles, fresh vegetables, and a savory sauce. It’s a one-pan wonder that’s quick, easy, and endlessly customizable. Perfect for lazy Saturdays, it’s a crowd-pleaser for vegans and non-vegans alike.

Ingredients:

• 200g chow mein noodles (or any wheat noodles)
• 2 tbsp sesame oil
• 1 onion, sliced
• 2 garlic cloves, minced
• 1 cup shredded cabbage
• 1 cup bean sprouts
• 1 carrot, julienned
• 1/2 cup mushrooms, sliced
• 3 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tsp sugar
• 1/2 tsp white pepper
• 2 green onions, chopped

Instructions:

1. Cook the noodles according to package instructions. Drain, rinse with cold water, and set aside.
2. Heat sesame oil in a large pan or wok over medium heat. Sauté onion and garlic until softened.
3. Add cabbage, bean sprouts, carrot, and mushrooms. Stir-fry for 3-5 minutes until tender.
4. In a small bowl, mix soy sauce, hoisin sauce, sugar, and white pepper.
5. Add the cooked noodles to the pan and pour in the sauce mixture. Toss everything together until evenly coated and heated through.
6. Garnish with green onions before serving.

This chow mein is an explosion of umami goodness and crunchy textures. It’s an ideal way to enjoy a hearty, satisfying meal while sticking to a vegan lifestyle.

Sweet and Sour Cauliflower

A vegan take on the beloved sweet and sour dish, this recipe uses crispy cauliflower florets coated in a tangy, glossy sauce. It’s indulgent, vibrant, and bursting with bold flavors that will brighten up your Saturday dinner table.

Ingredients:

• 1 medium cauliflower, cut into bite-sized florets
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1 cup water
• 1/4 tsp salt
• Vegetable oil for frying
• 1/2 cup pineapple chunks
• 1/2 cup bell peppers, diced
• 1/4 cup ketchup
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tbsp sugar
• 1 tsp cornstarch mixed with 2 tbsp water

Instructions:

1. In a bowl, mix flour, cornstarch, water, and salt into a batter. Dip the cauliflower florets into the batter and coat evenly.
2. Heat vegetable oil in a deep pan and fry the coated florets until golden and crispy. Drain on paper towels.
3. In a separate pan, combine ketchup, soy sauce, rice vinegar, and sugar. Heat until the sauce begins to simmer.
4. Add pineapple chunks and bell peppers, stirring for 2-3 minutes.
5. Stir in the cornstarch slurry to thicken the sauce.
6. Toss the fried cauliflower in the sauce until well coated.

Serve with steamed rice or enjoy as an appetizer.

This recipe turns humble cauliflower into a show-stopping dish. Its sweet and tangy flavors will satisfy your cravings and bring joy to your weekend.

Vegan Mapo Tofu

A spicy, savory, and hearty dish, Vegan Mapo Tofu is a plant-based twist on the traditional Chinese recipe. Instead of using meat, this version relies on tofu and mushrooms to create a satisfying texture, while a bold, spicy sauce gives it the signature Mapo flavor. Perfect for those who crave a kick of heat with their tofu.

Ingredients:

• 1 block firm tofu, cubed
• 1 tbsp vegetable oil
• 1/2 cup shiitake mushrooms, chopped
• 3 garlic cloves, minced
• 1-inch piece of ginger, minced
• 2 tbsp soy sauce
• 1 tbsp doubanjiang (fermented chili paste)
• 1 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 cup vegetable broth
• 1 tsp Sichuan peppercorns (optional)
• 2 tbsp cornstarch mixed with 2 tbsp water
• Green onions, chopped, for garnish

Instructions:

1. Press the tofu to remove excess moisture, then cut into cubes.
2. Heat the vegetable oil in a pan and sauté the mushrooms, garlic, and ginger for 2-3 minutes until fragrant.
3. Add the soy sauce, doubanjiang, rice vinegar, sugar, and vegetable broth. Stir well.
4. Gently add the tofu cubes, making sure they’re evenly covered with the sauce. Simmer for 5-7 minutes.
5. Add the cornstarch mixture and cook for another 2 minutes until the sauce thickens.
6. Sprinkle with Sichuan peppercorns for extra spice and numbness. Garnish with chopped green onions.

This dish has an undeniable depth of flavor and heat that balances perfectly with the soft, pillowy tofu. It’s ideal for spice lovers and makes a fulfilling main course when paired with steamed rice.

Vegan Kung Pao Tofu

A vegan version of the famous Kung Pao chicken, this recipe replaces the chicken with tofu and adds colorful vegetables, peanuts, and a flavorful sauce. Sweet, salty, and spicy, it’s a dish that is full of texture and depth. Perfect for a quick weekend dinner.

Ingredients:

• 1 block firm tofu, cubed
• 1 tbsp cornstarch
• 2 tbsp vegetable oil
• 1/2 onion, chopped
• 1 red bell pepper, chopped
• 1/2 zucchini, chopped
• 1/4 cup roasted peanuts
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp hoisin sauce
• 1 tbsp sugar
• 1 tsp chili paste (adjust to your spice level)
• 1/4 cup vegetable broth
• 2-3 dried red chilies (optional)

Instructions:

1. Toss the tofu cubes with cornstarch and sauté in 1 tbsp of vegetable oil until crispy on all sides. Set aside.
2. In the same pan, add another tablespoon of oil and sauté garlic, ginger, and dried red chilies for 1-2 minutes.
3. Add the onion, bell pepper, and zucchini, and cook for another 5 minutes until the vegetables are tender.
4. In a small bowl, mix soy sauce, rice vinegar, hoisin sauce, sugar, chili paste, and vegetable broth. Pour over the vegetables.
5. Add the crispy tofu cubes and peanuts to the pan, stirring gently to coat everything in the sauce.
6. Cook for another 2 minutes until the sauce has thickened.

Serve with steamed rice or noodles for a complete meal.

This Kung Pao Tofu is a perfect blend of flavors, with a nice balance of sweetness, saltiness, and heat. The peanuts add a delightful crunch, and the tofu is rich and satisfying. It’s a quick, satisfying dish for any day of the week.

Vegan Lemon Tofu

Crispy tofu in a tangy lemon sauce—this Vegan Lemon Tofu is a refreshing, light dish that combines the zing of fresh lemon with the savory flavor of tofu. It’s a simple yet flavorful meal that can be served with rice or noodles for a complete dinner.

Ingredients:

• 1 block firm tofu, cubed
• 2 tbsp cornstarch
• 3 tbsp vegetable oil
• 1/2 cup vegetable broth
• 2 tbsp soy sauce
• 3 tbsp lemon juice
• 1 tbsp rice vinegar
• 1 tbsp maple syrup (or agave syrup)
• 1/2 tsp turmeric powder
• 1/4 tsp black pepper
• 1 tsp sesame oil
• Lemon slices, for garnish
• Chopped green onions, for garnish

Instructions:

1. Press the tofu and cut it into cubes. Toss the cubes with cornstarch to coat them evenly.
2. Heat the vegetable oil in a pan over medium heat and fry the tofu until golden and crispy on all sides. Remove and set aside.
3. In the same pan, add vegetable broth, soy sauce, lemon juice, rice vinegar, maple syrup, turmeric, and black pepper. Bring to a simmer.
4. Let the sauce cook for 2-3 minutes, then add sesame oil and stir well.
5. Return the tofu to the pan, tossing it gently in the sauce to coat.
6. Garnish with lemon slices and chopped green onions.

Serve over rice or noodles.

This dish is light and zesty, with the lemon sauce providing a refreshing contrast to the crispy tofu. It’s a great way to enjoy a tangy, savory dish without overwhelming your palate. The combination of fresh lemon and tofu creates a beautiful balance of flavor.

Vegan Sweet and Sour Tempeh

This Vegan Sweet and Sour Tempeh recipe is a healthy, plant-based alternative to the classic sweet and sour chicken. Tempeh offers a rich, nutty flavor that pairs perfectly with the tangy sauce. It’s an easy, filling dish that’s perfect for a weekend dinner, and it’s full of plant protein.

Ingredients:

• 1 block tempeh, cubed
• 2 tbsp cornstarch
• 3 tbsp vegetable oil
• 1/2 cup pineapple chunks
• 1/2 red bell pepper, diced
• 1/2 green bell pepper, diced
• 1 onion, chopped
• 1/4 cup ketchup
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 tbsp sugar
• 1 tsp chili flakes (optional)

Instructions:

1. Toss the tempeh cubes in cornstarch to coat evenly.
2. Heat the vegetable oil in a pan and fry the tempeh until golden and crispy. Set aside.
3. In the same pan, sauté onion and bell peppers for 3-4 minutes until tender.
4. Add pineapple chunks and cook for another minute.
5. In a bowl, combine ketchup, soy sauce, rice vinegar, sugar, and chili flakes. Pour over the vegetables and bring to a simmer.
6. Add the fried tempeh back to the pan and stir gently to coat the tempeh with the sauce.

Serve with steamed rice or noodles.

This dish is a balanced combination of sweet, sour, and savory flavors, with the tempeh providing a hearty base. The pineapple adds a juicy sweetness, and the sauce ties everything together, making it a satisfying and unique take on the classic sweet and sour dish.

Vegan Chinese Broccoli with Garlic Sauce

A simple yet flavorful dish, this Vegan Chinese Broccoli with Garlic Sauce highlights the deep flavors of garlic and fresh broccoli. With a savory garlic sauce, this dish is a perfect complement to any Chinese-inspired meal. It’s easy to make and packed with nutrients, making it a great choice for a healthy Saturday dinner.

Ingredients:

• 1 bunch Chinese broccoli (gai lan)
• 3 tbsp vegetable oil
• 4 garlic cloves, minced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce (vegan version)
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1/2 cup vegetable broth
• 1/2 tsp sesame oil
• Toasted sesame seeds, for garnish

Instructions:

1. Trim the tough stems of the Chinese broccoli and cut into 3-inch pieces.
2. Blanch the broccoli in boiling water for 2-3 minutes until bright green and tender. Drain and set aside.
3. Heat vegetable oil in a pan over medium heat. Add garlic and sauté until fragrant, about 1 minute.
4. Add soy sauce, vegan oyster sauce, rice vinegar, sugar, and vegetable broth to the pan. Bring to a simmer.
5. Toss the cooked Chinese broccoli in the sauce, stirring to coat.
6. Drizzle with sesame oil and garnish with toasted sesame seeds before serving.

Serve with steamed rice for a healthy, satisfying meal.

This dish is a beautiful balance of garlic’s depth and the freshness of broccoli. The light soy and sesame sauce enhances the vegetable’s natural flavor, making it a light yet savory side dish. It’s quick, nutritious, and perfect for any vegan meal.

Vegan Szechuan Tofu

This Vegan Szechuan Tofu features a combination of crispy tofu and spicy, tangy Szechuan sauce, making it a flavor-packed dish that’s full of bold flavors. It’s an easy-to-make dish that’s perfect for anyone who loves spicy food. With its numbing heat from Sichuan peppercorns, it’s sure to spice up your weekend dinner.

Ingredients:

• 1 block firm tofu, cubed
• 2 tbsp cornstarch
• 2 tbsp vegetable oil
• 1 onion, chopped
• 2 bell peppers, chopped
• 1/2 cup snow peas
• 3 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp hoisin sauce
• 1 tbsp Szechuan chili paste
• 1 tbsp sugar
• 1/4 tsp ground Szechuan peppercorns
• 1/4 cup vegetable broth

Instructions:

1. Press the tofu to remove excess moisture and cut it into cubes. Toss the tofu cubes in cornstarch to coat them evenly.
2. Heat the vegetable oil in a pan over medium heat. Fry the tofu cubes until golden and crispy. Remove and set aside.
3. In the same pan, add onion, bell peppers, and snow peas. Stir-fry for 3-4 minutes until the vegetables are tender.
4. Add garlic and ginger, and sauté for another 1-2 minutes.
5. In a bowl, mix soy sauce, rice vinegar, hoisin sauce, chili paste, sugar, and Szechuan peppercorns. Add the vegetable broth and stir to combine.
6. Pour the sauce mixture into the pan with the vegetables. Add the tofu back to the pan and stir to coat the tofu with the sauce.
7. Cook for 2-3 more minutes until the sauce thickens.

Serve with rice or noodles.

The crispy tofu absorbs the rich, spicy sauce, creating an incredible contrast of textures and flavors. This dish is sure to please fans of bold, spicy food, and it’s perfect for a satisfying weekend meal.

Vegan Chinese Eggplant in Garlic Sauce

A perfect balance of savory, tangy, and spicy, this Vegan Chinese Eggplant in Garlic Sauce is a vibrant and comforting dish that brings out the eggplant’s silky texture. With its bold garlic sauce, this recipe is sure to impress anyone who loves Chinese food. It’s a great vegan option that’s easy to prepare and full of flavor.

Ingredients:

• 2 medium eggplants, cut into bite-sized pieces
• 3 tbsp vegetable oil
• 4 cloves garlic, minced
• 1-inch piece ginger, minced
• 1/4 cup soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 cup vegetable broth
• 1 tbsp cornstarch mixed with 2 tbsp water
• 1 tsp sesame oil
• Green onions, chopped, for garnish
• Chili flakes (optional)

Instructions:

1. Heat vegetable oil in a large pan over medium heat. Add the eggplant pieces and stir-fry until they begin to soften, about 5-7 minutes. Remove the eggplant and set aside.
2. In the same pan, add garlic and ginger, and sauté for 1 minute until fragrant.
3. Add soy sauce, rice vinegar, sugar, and vegetable broth. Bring to a simmer.
4. Stir in the cornstarch mixture to thicken the sauce.
5. Return the eggplant to the pan and toss to coat in the sauce.
6. Drizzle with sesame oil and cook for another 2-3 minutes until the sauce is glossy and thick.
7. Garnish with green onions and chili flakes if desired.

Serve with rice or noodles.

This dish highlights the rich, savory flavors of garlic and ginger, with the eggplant absorbing the sauce’s complexity. The silky texture of the eggplant combined with the rich sauce makes for a comforting and satisfying meal.

Vegan Lemon-Ginger Seitan Stir-Fry

This Vegan Lemon-Ginger Seitan Stir-Fry is an aromatic, zesty dish that’s perfect for a quick and satisfying dinner. With a tangy lemon and ginger sauce, it’s packed with flavor and loaded with protein-rich seitan, making it a hearty vegan dish. The combination of citrus and ginger adds brightness, while the seitan provides a chewy, satisfying texture.

Ingredients:

• 1 block seitan, sliced thin
• 2 tbsp vegetable oil
• 1/2 onion, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1/2 cup snap peas
• 2 cloves garlic, minced
• 1-inch piece ginger, minced
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• 1/2 cup vegetable broth
• 1 tsp cornstarch mixed with 2 tbsp water
• Lemon zest, for garnish

Instructions:

1. Heat the vegetable oil in a pan over medium heat. Add the seitan slices and cook until browned, about 5 minutes. Remove and set aside.
2. In the same pan, sauté the onion, bell peppers, and snap peas for 3-4 minutes.
3. Add garlic and ginger and cook for another 1-2 minutes until fragrant.
4. In a bowl, mix soy sauce, rice vinegar, lemon juice, maple syrup, and vegetable broth. Pour this into the pan and bring to a simmer.
5. Stir in the cornstarch mixture and cook for 2-3 minutes until the sauce thickens.
6. Add the seitan back to the pan and toss to coat in the sauce.
7. Garnish with lemon zest before serving.

Serve with steamed rice or noodles.

The tangy lemon and ginger sauce elevates the seitan, making this stir-fry a light yet satisfying dish. The sweetness of the maple syrup balances the acidity of the lemon, creating a dish that’s both refreshing and filling.

Vegan Chinese Mushroom Stir-Fry

This Vegan Chinese Mushroom Stir-Fry is a rich, savory dish that showcases the earthy flavors of mushrooms combined with a fragrant sauce. Packed with healthy vegetables, it’s a perfect weeknight meal that’s quick to prepare and bursting with flavor.

Ingredients:

• 1 cup shiitake mushrooms, sliced
• 1 cup button mushrooms, sliced
• 1/2 onion, sliced
• 1 bell pepper, sliced
• 1/2 zucchini, sliced
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1-inch piece ginger, minced
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp hoisin sauce
• 1 tsp sesame oil
• 1/2 tsp chili flakes (optional)
• 1/2 cup vegetable broth
• Green onions, chopped, for garnish

Instructions:

1. Heat the vegetable oil in a wok or large skillet over medium heat. Add the mushrooms and sauté until softened and browned, about 5-7 minutes.
2. Add the onion, bell pepper, and zucchini, and stir-fry for another 3-4 minutes until the vegetables are tender.
3. Add garlic and ginger and cook for an additional 1-2 minutes until fragrant.
4. Stir in the soy sauce, rice vinegar, hoisin sauce, sesame oil, and vegetable broth. Bring the mixture to a simmer.
5. If desired, sprinkle chili flakes for added heat. Let the sauce reduce and thicken for 2-3 minutes.
6. Garnish with chopped green onions before serving.

Serve with steamed rice for a wholesome and satisfying meal.

This Mushroom Stir-Fry is a great option for mushroom lovers, with the tender mushrooms soaking up the savory sauce. The combination of soy and hoisin sauce gives it a balanced umami flavor, making it a versatile dish for any occasion.

Vegan Chinese Sweet and Sour Tofu

This Vegan Chinese Sweet and Sour Tofu is a delicious, tangy dish that combines crispy tofu with a zesty sauce. It’s a healthier, plant-based take on the classic Chinese sweet and sour recipe, and it makes a wonderful meal when paired with steamed rice or noodles.

Ingredients:

• 1 block firm tofu, cubed
• 2 tbsp cornstarch
• 2 tbsp vegetable oil
• 1/2 cup pineapple chunks
• 1/4 cup red bell pepper, chopped
• 1/4 cup green bell pepper, chopped
• 1/2 onion, chopped
• 3 cloves garlic, minced
• 2 tbsp soy sauce
• 3 tbsp rice vinegar
• 1 tbsp ketchup
• 2 tbsp maple syrup
• 1 tbsp soy sauce
• 1/2 tsp chili paste (optional)
• 1/2 cup vegetable broth

Instructions:

1. Press the tofu to remove excess moisture and cut into cubes. Toss tofu in cornstarch to coat.
2. Heat vegetable oil in a pan over medium heat. Fry the tofu cubes until golden and crispy on all sides, then set aside.
3. In the same pan, sauté garlic, onion, and bell peppers for 2-3 minutes until tender.
4. Add the pineapple chunks and cook for an additional minute.
5. In a separate bowl, mix soy sauce, rice vinegar, ketchup, maple syrup, soy sauce, and vegetable broth. Pour this mixture into the pan and bring to a simmer.
6. Add the fried tofu back into the pan and toss to coat in the sauce. Cook for 2-3 minutes until the sauce thickens.
7. If desired, add chili paste for a little extra heat.

Serve with steamed rice or noodles.

This dish balances sweet and tangy flavors, with the crispy tofu providing a delightful contrast to the rich, flavorful sauce. It’s a fun and satisfying take on a classic sweet and sour dish, making it a great option for a vegan weekend meal.

Vegan Chinese Cauliflower “General Tso”

This Vegan Chinese Cauliflower “General Tso” is a plant-based version of the popular General Tso’s Chicken, replacing the chicken with crispy cauliflower. It’s an exciting, spicy dish that offers the same deep flavors of the classic, with a lighter and healthier twist.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1/4 cup cornstarch
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1-inch piece ginger, minced
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp hoisin sauce
• 1 tbsp maple syrup
• 1 tbsp chili paste (adjust to your spice preference)
• 1/4 tsp ground black pepper
• 1/2 cup vegetable broth
• Green onions, chopped, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cauliflower florets in cornstarch until evenly coated, and then spread them on a baking sheet lined with parchment paper.
2. Bake the cauliflower in the oven for 20-25 minutes, flipping halfway through, until golden and crispy.
3. While the cauliflower bakes, heat vegetable oil in a large skillet over medium heat. Add garlic and ginger and sauté for 1-2 minutes until fragrant.
4. Stir in soy sauce, rice vinegar, hoisin sauce, maple syrup, chili paste, black pepper, and vegetable broth. Bring to a simmer and cook for 3-4 minutes until the sauce thickens.
5. Once the cauliflower is crispy, add it to the pan and toss gently to coat in the sauce.
6. Garnish with chopped green onions before serving.

Serve with steamed rice for a delicious and hearty meal.

This dish combines the crispy texture of baked cauliflower with a rich, spicy, and slightly sweet sauce. It’s a healthier, vegan version of the beloved General Tso’s, making it a flavorful and satisfying dish that everyone will love.

Vegan Chinese Noodles with Peanut Sauce

This Vegan Chinese Noodles with Peanut Sauce is a rich and creamy dish full of flavor. The peanut sauce adds a delicious nutty richness that coats the noodles perfectly, while the fresh vegetables provide crunch and contrast. This easy-to-make meal is perfect for a satisfying lunch or dinner.

Ingredients:

• 8 oz Chinese egg noodles (or any noodles of your choice)
• 2 tbsp vegetable oil
• 1 carrot, julienned
• 1/2 cucumber, julienned
• 1/4 cup bell pepper, thinly sliced
• 2 tbsp sesame seeds, toasted
• 1/4 cup peanuts, chopped

For the peanut sauce:

• 1/4 cup peanut butter
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tbsp lime juice
• 1 tsp sesame oil
• 1 tsp sriracha (optional, for spice)
• 1/4 cup warm water (to thin the sauce)

Instructions:

1. Cook the noodles according to the package instructions. Drain and rinse with cold water.
2. In a large pan, heat vegetable oil over medium heat and sauté the carrot, cucumber, and bell pepper for 2-3 minutes until slightly tender but still crisp. Remove from heat and set aside.
3. In a bowl, whisk together all the peanut sauce ingredients until smooth. If the sauce is too thick, add warm water to reach the desired consistency.
4. Toss the cooked noodles with the peanut sauce until evenly coated.
5. Add the sautéed vegetables and toss again.
6. Garnish with toasted sesame seeds and chopped peanuts before serving.

Serve as a light and flavorful meal that can easily be doubled for meal prep.

The creamy, nutty peanut sauce pairs beautifully with the fresh vegetables and noodles. This dish is both satisfying and refreshing, with a lovely balance of savory, tangy, and slightly sweet flavors. It’s an excellent vegan noodle dish that’s perfect for any occasion.

Note: More recipes​ are coming soon!