Friends, get ready for the ultimate collection of vegan Asian recipes all in one spot!
I’m talking about cozy curries, slurpable noodles, crunchy egg rolls, heavenly bao buns, and even a communal hot pot.
And guess what? They’re all vegan-friendly!
Asian food has a lot to offer when it comes to a plant-based diet.
With a few staples like tofu, chickpeas, and rice, you can make a wide array of dishes.
Umami, savory, sweet, and spicy, you get a ton of complex flavors. Plus, most of the dishes are quick and healthy.
Whether you’re vegan, vegetarian, or trying to eat less meat, these vegan Asian recipes will entice everybody.
Grab your chopsticks and let’s begin!
Here’s an authentic chana masala to get the party started!
Chickpeas are a vegan dietary staple and this South Asian recipe coats this humble legume with a ton of flavor.
Top it off with a sprinkle of garam masala and ginger for a pungent kick.
Nobody will miss the meat with this fried rice.
The slightly spicy peanut butter sauce coats the whole bowl with yumminess. This includes the tofu too!
As for the veggies, stick with the classics and go with peas and carrots.
When the weather warms up, I crave these summer rolls like none other!
Each tender rice pocket is jam-packed with crunchy veggies like cabbage, carrots, and bell peppers.
I like to pair them with a vegan ponzu sauce for dipping and sometimes Sriracha, too.
Everything tastes good when you slather it in a creamy red curry sauce.
But what’s so great about this dish is it incorporates a range of ingredients for more nutrients and texture.
There’s chewy tofu, tender noodles, and a handful of complementary veggies. Did I mention it also takes just 30 minutes?
Hot pots are one of the greatest pleasures in life. They bring people together over one incredibly tasty pot!
In the middle of the spread is a hot umami broth.
Arranged around the sides are an assortment of fresh offerings like bok choy, bean sprouts, mushrooms, and rice noodles.
One by one, everyone takes turns cooking their selection in the communal pot.
It’s fun and engaging, and best of all, delicious!
Don’t mind me, I’ll just help myself to another bowl of this spicy vegan hot pot!
The broth is a delectable blend of lemongrass, Thai chilies, pineapple, tomato, ginger, soy sauce, and tamarind paste.
It’s sweet, spicy, tangy, and umami. So it’s the perfect pot to cook all your add-ins!
Thai green curry is great for those who like curry without too much spice.
Lemongrass and cilantro make the green curry paste pop.
Then comes the sauce which is creamy, zesty, umami, and full of veggies.
Butternut squash, eggplant, and snap peas are just a few.
This orange tofu tastes just like orange chicken minus the meat!
It takes that sweet and sticky sauce everyone loves and smothers breaded tofu.
The trick is to use fresh orange juice in the sauce and orange zest in the marinade.
That, and you want to press the tofu so it releases liquid to make it more crispy.
I think everyone can agree that crispy egg rolls are a win even when they’re vegan.
The outside is crispy as crispy can be.
Inside is the trifecta of tender egg roll veggies: mushrooms, cabbage, and carrots to be exact.
They’re so easy to make, you’ll never have to get takeout again!
This bowl is brimming with garden-fresh veggies! Green curry is a great way to complement the bounty of spring.
It’s creamy and flavorful without being burn-your-mouth spicy.
While spring has plenty to offer, this recipe calls for carrots, asparagus, and baby spinach.
Here’ i’s one of my favorite ways to make fried rice.
It’s a tropical blend of crunchy veggies, juicy fruit, fresh herbs, nutty cashews, and chewy rice.
The pineapple adds a tangy sweet twist to all the savory umami flavors.
Give it a sprinkle of curry powder for an extra kick.
Bonus points for serving it up in a pineapple!
Craving a quick bowl of slurpable noodles? I’ve got just the recipe.
This 25-minute stir-fry is heavy on the noodles. All the fresh veggies are just a bonus to the dish.
Slather it all in the tangy Asian sauce and it’s time to eat!
I could eat these all summer long and never get tired of them.
They’re fresh, gluten-free, and fully plant-based.
Each rice paper is bursting with juicy mango, crunchy veggies, creamy avocado, rice noodles, and fried sesame tofu.
Feel free to customize them however you like. Just keep the mango!
Why bother battling a busy parking lot for take-out when you can make this quick Chinese stir-fry?
The veggies load it with nutrients and the side of white rice adds more substance.
It’s also a great recipe for leftover rice if you have some on hand.
15. Vegan Mapo Tofu
Vegan mapo has been my jam lately!
Tofu mapo is a complex Chinese dish that involves simmering tofu and minced meat in a bright red sauce.
For this vegan version, shiitake mushrooms replace pork, which still gives it a meaty texture.
Add that to the big chunks of silken tofu and coat it with the spicy fermented black bean sauce.
Guys, this is one of the best vegan tofu dumplings I’ve ever had!
As if you couldn’t tell, I have a soft spot in my heart for dumplings. And these make it so easy to go vegan.
The wrapper is tender and crisp, while the inside is full of savory tofu.
When I need a detoxing soup, I turn to this 15-minute recipe.
It’s got a healthy miso-infused broth with tons of green chard, tofu, green onion, and seaweed.
It’s packed with vitamins, minerals, and plant-based protein, which is just what the doctor ordered!
Do you love garlicky spicy food? Well, then this dish has your name all over it!
The succulent udon noodles have a generous coating of garlic chili oil.
Meanwhile, there’s a ton of fresh veggies to break through the heat.
Although, if you do like your food fiery, you can always add more chili flakes.
Take a break from your leafy greens with this colorful noodle salad.
It’s radiating with crunchy veggies, tender rice noodles, and a creamy peanut sauce.
Top it off with peanuts for an extra crunch.
With salads this good, nobody will care about meat.
Okay, so maybe there are multiple ways to do sensational vegan dumplings.
But I love dumplings, so can you blame me?
These have a terrific filling that includes carrots, cabbage, mushrooms, and tofu.
It’s great for an appetizer and you can easily turn it into dinner.
Sometimes, it’s nice to trade in tofu for tempeh instead. It’s made from fermented soybeans and it’s excellent in this stir-fry.
Give it a quick marinade, then fry it up with some fresh veggies and teriyaki sauce.
If you want to keep the dish gluten-free, be sure to use cornflour to thicken up the homemade teriyaki.
This crispy tofu has the most delightful sticky sweet and sour sauce.
It takes a lot of ingredients to make, but it doesn’t call for anything out of the ordinary.
Oh, and if you feel like mixing things up you can swap the tofu for veggies. Or just add some to the mix.
23. Vegan Bibimbap
Bibimbap is a Koren dish that entails adding an assortment of veggies and meat to rice.
So naturally, it’s highly customizable and easy to make vegan.
If you need some inspiration, this recipe is a great place to start.
It’s got edamame, tofu, pickled daikon, and more all topped off with a spicy Gochujang dressing.
24. Veggie Lo Mein
Don’t you just love how these noodles pop with colorful veggies?! Not only does it look great, but it tastes great too.
Lo mein noodles do have eggs in them. So be sure to use a vegan version or go with rice noodles instead.
These steamed buns have swept my heart away!
On the outside is the most heavenly succulent dough.
On the inside, you’ll find a blend of mushrooms, bok choy, and bean curd.
And yes, it’s completely vegan!
If you can eat peanuts, you’ll want to get a taste of this sauce.
It’s creamy, tangy, and umami. And, all you need is four ingredients.
Pick out your favorite type of vegan Asian noodles and veggie medley. You’ll want to smother them in it!
Looking for a wholesome Asian dish that’s high-protein and low-carb? This is it!
Trading in traditional rice for cauliflower reduces carbs and calories. Plus, it packs in more nutrients.
Then there’s the crispy baked tofu coated in a peanut sauce that’s to die for!
A dish featuring bean sprouts may sound a little blah. But don’t knock it until you try it!
These tiny little sprouts have a wonderfully crunchy texture.
They also have a simple seasoning that’s heavy on garlic and soy sauce.
Plus, they’re incredibly healthy too!
Never settle for a subpar vegan pad Thai again thanks to this 30-minute recipe.
It has all the classic flavors you want, including crunchy bean sprouts. And there’s zero egg in it, so it’s vegan-friendly.
30. Sesame Noodles
Here’s a fresh and healthy take on Chinese noodles.
At the base of the dish are gluten-free noodles with fresh veggies, garlic, and ginger.
But what your tastebuds can’t see is the incredible sesame tahini sauce that makes it a super flavorful dish.
Garlic lovers will adore these sesame noodles. The six-ingredient sauce is heavy on the garlic and a cinch to throw together.
Toss chickpea spaghetti with it for more protein.
It’s incredible what the right sauce can do to eggplant.
Rice vinegar makes it tangy and coconut sugar makes it sweet. While soy sauce packs it with umami.
Salt your eggplant, let them rest, then pat them dry before cooking. It will help draw out moisture to crisp them up.
Whether you’re strictly vegan or looking to eat more plant-based, you need to add this one to the rotation.
It’s affordable, flavorful, and ready in 30 minutes. A pungent Indian recipe like this only needs one more thing, vegan naan!
This is the only Thai red curry you need!
The broth has it dialed in and the veggie selection is on point.
I say skip the salt and go with vegan fish sauce. And don’t forget the lime!
The only thing better than dumplings is throwing those heavenly pockets in a scrumptious broth.
It’s savory, sour, and plant-based.
Give it a try, and you’ll find this vegan wonton soup is the cozy meal you’ll crave all winter long.
Planning a vegan barbecue? Add these Asian tofu skewers to the menu.
They’re gluten-free, low-carb, and ridiculously easy to make.
Marinate the tofu in soy sauce, skewer your ingredients, and toss them on the grill.
These bao buns have me drooling!
Inside two pillowy buns is a meaty filling of marinated jackfruit, crunchy veggies, and peanuts.
Although it tastes meaty, it’s 100 percent vegan.
Looking for a creative way to fix up Brussels sprouts? Then it’s firecracker time!
These mini brassicas are sweet, spicy, and delightfully crunchy.
But I warn you now, they’re super addicting.
Here’s how to do Indian butter chicken the vegan way. It has all the classic flavors with a few modifications.
There’s a homemade cashew cream sauce that I think is even better than heavy cream.
Instead of chicken, it’s roasted cauliflower for the win!
Do you have an air fryer? Try this vegan butter chicken version instead.
You cook the cauliflower in the air fryer, then combine it with the creamy garam masala sauce.
Use full-fat coconut milk to make it extra rich.
Does cold weather make you want a cozy Asian veggie dish? Whip up this 35 minute stir-fry.
Eggplant, bell peppers, onions, and tofu meld with a sweet and tangy sauce.
All you need now is some reheated leftover rice.
Here’s how you do ramen the vegan way.
Miso paste makes the broth super flavorful. Add garlic and ginger to make it aromatic.
Now, toss the veggies and instant ramen into the pot.
Noodle salads are a nice break from the norm. And this one comes together in 25 minutes!
The combination of tahini dressing, tender spaghetti, and fresh veggies leaves you full and happy.
If you want to make it gluten-free, use rice noodles like vermicelli.
This dish is all about sweet and spicy morsels of sticky tofu.
It’s a vegan take on a classic American-Chinese chicken dish that is far better homemade, and vegan for that matter!
You won’t miss the chicken one bit once you get a bite of this tofu katsu.
Crispy on the outside and tender on the inside, the tofu has the ideal katsu texture.
Plus, there’s a sweet chili sauce to match.
It’s hard to believe a dish this good is gluten-free, dairy-free, egg-free, and vegan.
Quick and flavorful is the name of the game with this Thai curry soup.
The creamy coconut milk base gets spruced up with red chili paste.
Meanwhile, chickpeas, mushrooms, and peppers come together inside.
To round it out, top it with an Asian greens mix.
47. Vegan Yakisoba
Yakisoba is a Japanese stir-fried noodle dish.
It typically includes some sort of meat for protein. But it’s not hard at all to make it vegan.
All you have to do is use eggless noodles, vegan oyster sauce, and seitan.
However, if you want to make it gluten-free, go with tofu.
By now, you can tell tofu is a big component of vegan Asian recipes. So here is one to showcase it in all its glory.
It marinates in a mixture of soy sauce, agave, and ginger. Then you pan fry it until crisp.
Now, build your bowls with rice and veggies.
I guarantee you have never had savory pancakes quite like this!
This vegan version has a batter that consists of mountain yam, rice flour, tempura scraps, seaweed, and veggies.
It’s a unique take on a Japanese street food favorite you have to try.
And for the grand finale, I give you sticky sesame cauliflower!
Cauliflower is such a great ingredient in vegan cooking thanks to its neutral flavor.
You can turn it into almost anything, including Asian chicken wings.
The sticky sweet coating is finger-licking good and it’s completely meat-free.
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