VEGAN CHOP SUEY
This vegan chop suey dish is the essence of healthy Chinese American cuisine. Read about the different variations (vegan & non-vegan) and make it your own.
Provided by Michelle Minnaar
Categories Main Course
Time 30m
Yield 4
Number Of Ingredients 17
Steps:
- First prepare the stir fry sauce by combining stock, soy sauce, cornflour, vinegar and brown sugar in a bowl. Set aside.
- Heat the oil in a large wok and fry the onion for 1 minute.
- Add garlic, ginger and carrot to the wok and fry for 1 minute.
- Add the pepper, mushrooms, mangetout, beansprouts and spring onions to the wok and continue to stir fry at a high heat for 1 minute.
- Give the sauce in the bowl a stir and pour it over the vegetables, and let the content bubble away while you stir.
- Continue cooking until the mushrooms are just cooked which should take about 2 minutes, then add cashews and sesame oil.
- Cook for 1 minute and remove from the heat.
- Serve immediately on rice. Enjoy!
Nutrition Facts : Calories 356 calories, Sugar 13.5 g, Sodium 1238.9 mg, Fat 21.4 g, SaturatedFat 3.8 g, TransFat 0 g, Carbohydrate 33.5 g, Fiber 3.6 g, Protein 11.2 g, Cholesterol 1.8 mg
CHOP SUEY (VEGAN)
A chop suey vegan recipe with bok choy, bean sprouts, and tofu in an authentic stir-fry sauce, served with brown rice. It's a simple 20 minute meal that's perfect for busy weeknights!
Provided by Alison Corey
Categories Main Course
Time 20m
Number Of Ingredients 12
Steps:
- Whisk together soy sauce and corn starch in a bowl until smooth. Add Chinese cooking wine, vegetable stock, and hoisin sauce. Whisk together until combined.
- Wash and dry the bok choy. Separate the stems and the leaves, and chop into 3 inch pieces. Use the tops of the leaves. Peel the carrot and slice into small pieces. Chop the onion into thin slices.
- In a large wok or large skillet over medium-high heat, add 2 tbsp of vegetable stock or water. You can also use sesame oil if you prefer. Add the garlic and onion. Cook for 1-2 minutes or until onions are translucent. Add carrots, and mushrooms. Cook for about more 5 minutes.
- Add the bok choy, bean sprouts and sauce. Stir fry for about 5 minutes. Then add the cubed tofu. Cook for an additional minute or two, or until tofu is heated and warmed through.
- Serve over brown rice.
Nutrition Facts : Calories 191 kcal, Carbohydrate 34 g, Protein 9 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 816 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
VEGAN CHOP SUEY
This incredibly delicious and quick Vegan Chop Suey is a SAUCY vegan chicken stir fry loaded with tons of veggies and flavor.
Provided by Liz Madsen
Categories Entree
Time 15m
Number Of Ingredients 16
Steps:
- Start by adding your soy curls to a large bowl and covering them with the vegan chicken broth. Press down lightly and leave to absorb. They won't absorb all the liquid but we want them to absorb as much as we can. Don't discard the excess liquid--we'll use some of it in the sauce.
- Now heat a large nonstick pot or wok over medium high heat. You may use a little high heat neutral oil if you like or just use water or broth to cook the veggies, just adding a tablespoon at a time to keep them from sticking or burning. Add the onion and cook for 2-3 minutes, stirring frequently until the onions are slightly translucent.
- Now add the garlic and the white parts of the green onions and cook for 1 minute.
- Add the mushrooms, bell peppers, carrots, and stems of the baby bok choy. Cook for 2-3 minutes, stirring frequently.
- Now drain the soy curls but reserve the liquid. Add the soy curls into the pot, stir well, and leave to cook undisturbed for about 3 minutes. Then stir.
- In a small bowl or measuring cup (a family habit I just can't break), whisk together the soy sauce, shaoxing wine, hoisin, water, and ½ cup of the leftover vegan chicken broth (from the soy curls bowl). Now whisk in the arrowroot powder/cornstarch until no lumps remain).
- Pour the mixture into the pot and stir constantly for a minute or two until it thickens. If you want it thicker, add a teaspoon of cornstarch to 2 tablespoons of water and mix that separately, then add it to the pot. If you want it thinner, add back a little more vegan chicken broth or water.
- Add in the bean sprouts, baby bok choy leaves, and most of the green parts of your green onions. Stir well and cook for 1 minute just to heat everything up.
- Serve with cooked rice or noodles and garnish with remaining green onions. Enjoy!
- Refrigerate leftover vegan chop suey separate from rice in an airtight container for up to 3-4 days.
Nutrition Facts : ServingSize 1 cup, Calories 101 calories, Sugar 6.1 g, Sodium 445.4 mg, Fat 0.7 g, SaturatedFat 0.1 g, TransFat 0 g, Carbohydrate 14 g, Fiber 2.8 g, Protein 6.5 g, Cholesterol 0.1 mg
VEGAN SAPASUI (SAMOAN CHOP SUEY)
One of the islands that makes up Samoa is called "American Samoa". Chop suey is not a Chinese dish! It's an American Chinese dish, and, apparently - a Samoan staple! From Gormandize.
Provided by Sharon123
Categories Soy/Tofu
Time 55m
Yield 4-6
Number Of Ingredients 16
Steps:
- Crumble the tofu into a bowl. Stir the stock powder into the 1/4 cup hot water and add the soy sauce. Stir this through the crumbled tofu and set aside to absorb the flavour.
- Remove the noodles from the packet and soak in cold water (for about 10-15 minutes, while you get the rest of the dish together).
- Heat the vegetable oil in a large wok. Add the onion, ginger and garlic. Sauté until the onion is cooked.
- Add the marinated crumbled tofu and any remaining liquid in the bowl. Cook until any liquid is dissolved, at least 5 minutes.
- Add all the vegetables and the beef stock, soy sauce and ketcap manis. Simmer until the vegetables are just tender and the liquid has reduced to about half.
- Drain the noodles that you've been soaking in cold water and throw them in the wok. Stir well and cook for 2-3 minutes until the noodles are cooked and hopefully by this stage you shouldn't have too much liquid left in the wok. I recommend serving immediately - if you leave it hot in the wok the noodles will overcook and break up a lot (not that this matters very much!).
Nutrition Facts : Calories 313.7, Fat 11.7, SaturatedFat 1.9, Sodium 1668.4, Carbohydrate 37.5, Fiber 4, Sugar 5.3, Protein 16.9
VEGETARIAN AMERICAN CHOP SUEY
This recipe was modified from a recipe my grandmother used to make with beef. Now we've made it into a tasty vegetarian dish. Great for lunch or dinner.
Provided by VeganLuvs2Bake
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Boil elbow noodles according to instructions on the box, lightly salt water. Meanwhile, put a large deep frying pan on a medium flame and put a 1/2 stick of margarine in, let melt. Then add Light Life Gimme Lean ground beef. (I also use LifeLight Smart Ground Original).
- Chop onion finely, and add to pan mixture along with the garlic power, tomato soup, and sugar. Mix together. Stir frequently. Cook until very hot and until mixture has a little bit of a crumbly texture.
- Add cooked noodles to mixture, and stir well.
Nutrition Facts : Calories 572.2, Fat 13.4, SaturatedFat 2.5, Sodium 452.1, Carbohydrate 96.1, Fiber 4.8, Sugar 8, Protein 16.3
VEGETARIAN CHOP SUEY
This is delicious! If you're short on time, use a packaged frozen vegetable medley for some of the fresh veggies. Use vegs. of your choice.
Provided by Sharon123
Categories Chinese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Cook the onion, garlic and ginger, stirring, in the oil over medium-high heat.
- Add the carrots and celery, and cook, stirring, 5 minutes.
- Add the mushrooms, peppers, cabbage and zucchini, and cook 3 minutes more.
- Add the bean sprouts, green beans, snow peas, bamboo shoots, water chestnuts and tomatoes, and cook 3 minutes more.
- Stir together the water, soy sauce and cornstarch; stir gently into the vegetable mixture.
- Cook until the sauce is thickened and all the vegetables are tender-crisp. Salt and pepper to taste.
- Serve over rice.
Nutrition Facts : Calories 313.5, Fat 5.3, SaturatedFat 0.9, Sodium 546.9, Carbohydrate 59.9, Fiber 8.4, Sugar 9.9, Protein 9.2
VEGAN FILIPINO CHOP SUEY
Another filipino favorite dish but in a meatless version. Suitable for vegans and perhaps the healthiest filipino chopsuey ever.
Provided by Frenzy
Categories Vegetable
Time 35m
Yield 6 cups, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a wok, fry the garlic, onion and celery for 1 minute.
- Add the chayote fruit and cauliflower then simmer for 3 minutes or until cooked.
- Add the water and soy sauce then bring to a boil
- Add the carrots and simmer for 2 minutes.
- Add the red and green peppers.
- Add the cabbage and the firm tofu and simmer for 1 minute.
Nutrition Facts : Calories 102, Fat 3.9, SaturatedFat 0.3, Sodium 1309.9, Carbohydrate 14.4, Fiber 5.1, Sugar 7.1, Protein 5.2
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