Vegan Filipino Chop Suey Recipes

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VEGETARIAN CHOP SUEY (FILIPINO)



Vegetarian Chop Suey (Filipino) image

This is a popular vegetable stir fry made in the Philippines. My good Filipino friend and helper, Marina, has made this for our family several times and we always enjoy it. Use a vegetarian or vegan chicken seasoning like McKay's Chicken Seasoning to make it vegetarian or vegan and use soymilk. Serve it with a side of rice.

Provided by Enjolinfam

Categories     Cauliflower

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 19

0.5 (15 ounce) can baby corn
9 ounces green beans
2 medium carrots, chopped
1/2 head cabbage, chopped
1 small chayote, chopped (optional)
4 -5 ounces snow peas
1 small head cauliflower, chopped
1 small head broccoli, chopped
1 green bell pepper
1 stalk celery
3 garlic cloves
1 onion
2 teaspoons canola oil
2 teaspoons chicken-flavored vegetarian seasoning (I use McKay's Vegan Chicken Seasoning)
1 tablespoon cornstarch
1/2 cup soymilk, unsweetened or 1/2 cup milk
1 cup water
salt, to taste
pepper, to taste

Steps:

  • In a wok or large pan heat oil, garlic, and onion until golden brown.
  • Add all vegetables except the cabbage.
  • Stir and cook for 15-20 minutes.
  • Mix in the chicken flavored seasoning.
  • In a small bowl dissolve the cornstarch in the water. Add the water and cornstarch, and the soymilk or milk to the vegetables.
  • Mix in the salt and pepper and then the cabbage.
  • Cook until the cabbage is done (maybe 3 minutes) and eat hot with a side of rice.

Nutrition Facts : Calories 262.8, Fat 4.6, SaturatedFat 0.5, Sodium 153.8, Carbohydrate 51.4, Fiber 15, Sugar 15.6, Protein 13.3

VEGAN FILIPINO CHOP SUEY



Vegan Filipino Chop Suey image

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

1 teaspoon garlic, chopped
1/4 onion, chopped
1/2 stalk celery, chopped
200 g cabbage
200 g chayotes, sliced lengthwise
200 g cauliflower, chopped
100 g carrots, sliced lengthwise
1/2 red pepper, sliced into cubes
1/2 green pepper, sliced into cubes
5 tablespoons soy sauce
3/4 cup water
1 tablespoon canola oil

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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