This is the best vegan Chinese food we've ever tasted - Wholesome Culture - Blog
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Here are 9 mouth-watering recipes for the ultimate vegan Chinese feast (that even meat-eaters will love!).

Appetizers

Spinach and Chickpea Dumplings

Dumplings are one of the most important Chinese New Year dishes. They’re considered to be one of the “lucky foods” that’ll bring you luck for the coming year!

Get the recipe.

Filipino Fried Spring Rolls

Spring rolls are a very traditional Chinese New Year dish. Check out these crunchy vegan Filipino fried spring rolls that are filled with vegetables instead of their traditional filling, pork.

Get the recipe.

Yeasted Scallion Pancakes

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Instead of making a sweet gluten-free/vegan pancake for breakfast, I decide to make my favorite Chinese Yeast Dough Gluten-free Scallion Pancake this morning. My Chinese stomach is so happy for it. 😋😋 This yeast dough, gluten-free scallion pancake is crispy and golden on the outside, soft and moist on the inside. It is a simple and savory breakfast or snack you will absolutely enjoy. 👇👇 See recipe link in profile today or search "scallion pancake" on LightOrangeBean.com • • • #veganfood #veganfoodporn #veganrecipe #glutenfreefood #veganfoodshare #vegansofig #glutenfreelife #vegansofinstagram #glutenfreebreakfast #glutenfreeliving #foodblogeats #glutenfreefollowme #foodstagram #instafood #buzzfeast #scallionpancake #葱油饼 #无麦麸 @wholeyum #wholeyum #foodandwine #healthysnacks #instapics #glutenfree #glutenfreevegan #f52grams @food52 #foodblogfeed @foodblogfeed #feedfeed @thefeedfeed.vegan #glutenfreepancakes #huffposttaste #lightorangebean

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Crispy, chewy and golden, Scallion Pancakes are an absolute crowd-pleaser! Plus, they’re quick and easy to make.

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Sweet Potato Steamed Buns with Spicy Bean Filling (Bao Buns)

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Happy weekend lovely people! I just uploaded a new recipe on my blog (link in profile). For this recipe I'm paying a homage to my Creole and Chinese roots while giving my own twist to these bao buns. They're fluffy like clouds and filled with a spicy bean filling w/ celery leaves and adjuma pepper, just stay mindful of the heat, you might want to go for chili peppers instead or skip it all together! I'm currently testing another batch to see how freezer friendly they are and how long they'll last in the fridge, so expect an update! These are the types of festive dishes I'll be sharing this holiday season. Since we're a blended family there will be a lot of mixed cuisines, which will be the type of recipes I'll be sharing with you! Wishing you a blessed weekend and take a moment to think of some things you're grateful for! I'm grateful for the abundance of food and love I receive🙏🏽 One Love💞

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Soft and fluffy bao buns with a twist!

Get the recipe.

Mains

10-Minute Chinese Hot Oil Noodles

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【10-Minute Hot Oil Noodles (You Po Mian, Gluten-Free)】 🌶 This gluten-free version of hot oil noodles is intensely flavored from the pungent red pepper, garlic, and ginger. 😋 You can easily make this dish in 10 minutes at home and enjoy the authentic flavor without traveling to China. 👩🏻‍🍳 👉👉See recipe link in bio today or search “hot oil noodles” on LightOrangeBean.com😍 • • • • #veganfoodshare #glutenfreepasta #Asianfood #recipeoftheday #foodblogeats #Chineserecipes #feedmeglutenfree #glutenfreeliving #foodblogfeed #glutenfreefollowme #dinnerideas #thekitchn #veganfood #veganfoodporn #veganrecipe #foodporn #vegansofinstagram #plantbased #veganfoodlovers #foodblogeats #ricepasta #glutenfreefollowme #foodstagram #glutenfreevegan #tastingtable #feedfeedvegan #findingvegan #lightorangebean #foodstagram #油泼面

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Bringing together the key flavors of Chinese food, these quick and easy noodles are both vegan and gluten-free!

Get the recipe.

Sweet and Sour Cauliflower

Cauliflower works perfectly in this cruelty-free version of a popular Chinese dish. Yummy!

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General Tso Tofu

General Tso Tofu - wholesome kitchen

No Chinese New Year menu would ever be complete without General Tso’s Tofu! Here’s the recipe for this classic Chinese takeout dish from the Wholesome Culture Cookbook!

Fancy a copy of our cookbook which contains more than 80 healthy plant-based recipes for every type of meal? Grab your copy now!

Makes 2-3 servings 

Prep time: 15-20 minutes 

Cook time: 10-12 minutes

  • 14 ounce block of extra firm tofu 
  • Canola or vegetable oil for frying  
  • 1/4 cup green onion, chopped 
  • 2-3 tablespoons sesame seeds 

Marinade:

  • 1 cup rice vinegar 
  • 1/2 cup water 
  • 3 tablespoons soy sauce 
  • 2 tablespoons garlic powder 

Sauce: 

  • 1/3 cup tomato paste 
  • 2 teaspoons cornstarch 
  • 1/2 cup water 
  • 1/3 cup rice vinegar 
  • 1/3 cup soy sauce 
  • 2 tablespoons raw agave 
  • 1 teaspoon ground ginger 
  • 2 teaspoons garlic powder 
  • 1/2 teaspoon red pepper flakes

Batter: 

  • 1/3 cup gluten-free flour
  • 1/4 teaspoon salt 
  • 1/2 cup water 
  • 1/2 teaspoon garlic 
  • 2 cups breadcrumbs 
  • 1/2 teaspoon salt 

Directions: 

  1. Using paper towels, gently press tofu to help soak up excess liquid. Then, chop into large cubes, roughly 1 inch in size. 
  2. In a large bowl, mix together 1 cup rice vinegar, 1/2 cup water, 3 tablespoons soy sauce, and 2 tablespoons garlic powder. Add diced tofu and mix gently. 
  3. While the tofu begins to marinade, add tomato paste to a medium sized pot and stir in the cornstarch. Then, add water, rice vinegar, soy sauce, raw agave, ginger, garlic, and red pepper flakes to pot. Mix thoroughly then cook on medium low heat for 4-5 minutes, stirring frequently. Once sauce has begun to thicken, remove from heat. 
  4. Now using two separate bowls, prepare the batter. In one bowl, mix together gluten-free flour, garlic, and salt. In another bowl, mix together breadcrumbs and salt. 
  5. Fill a separate pot with around 2 inches of oil, leaving at least 3 inches unfilled in pan so that the oil doesn’t splatter up. Using an oil thermometer, bring up to 350 degrees. 
  6. Dip the tofu pieces a few at a time into the liquid batter then coat with the breadcrumb mixture and carefully place into the hot oil [1]. Cook for around one minute or until golden brown, then flip and cook the other side. Remove from oil and continue this process with the rest of the tofu. 
  7. Once all the tofu is cooked, add it to the sauce and heat for 1-2 minutes. Remove from heat and top with the chopped green onions and sesame seeds. Serve with rice if desired.

Note: [1] Frequently check the temperature of the oil, ensuring it never goes above 375 or below 340 degrees.  

Dessert

Raw Persimmon “Cheesecake”

In China, persimmons are incredibly popular around New Year. Doesn’t this creamy persimmon “cheesecake” make your mouth water? And – it’s super easy to make!

Get the recipe.

Are you looking for more plant-based cooking inspiration? Check out these other recipes from the Wholesome Culture Cookbook:

 

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