Vegan Chop Suey Recipes

VEGAN CHOP SUEY

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!

VEGETABLE CHOP SUEY

Steps:

• In a large pan, heat some oil, add the bell pepper, the carrot, the Spanish onion, the mushrooms, the garlic, and the ginger and cook for 6 minutes. Add the pak choi and cook another 3 minutes.
• In a small bowl, combine all ingredients for the sauce and add it to the veggies together with the bean sprouts. Cook for another 5 minutes. Season with salt and pepper.
• Serve over rice and sprinkle with green onions.

VEGAN CHOP SUEY

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.

VEGAN FILIPINO CHOP SUEY

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.

VEGETARIAN CHOP SUEY

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.