15 Delicious Vegan Thai Recipes You Must Try

Thai cuisine is renowned for its vibrant flavors, aromatic herbs, and bold spices.

It’s possible to enjoy traditional Thai dishes in a fully plant-based way without compromising taste.

These 15 vegan Thai recipes showcase the best of Thailand, from rich curries and noodle dishes to fresh salads and tangy soups.

Each recipe balances flavors like sweet, salty, sour, and spicy for authentic Thai experiences.

With ingredients like coconut milk, lemongrass, tofu, and fresh vegetables, these dishes are both nourishing and satisfying.

Whether you’re a vegan or simply exploring plant-based meals, these recipes make Thai cooking approachable and delicious.

From weeknight dinners to special gatherings, these vegan Thai dishes are sure to impress family and friends.

You’ll discover that vegan cooking can capture all the authentic flavors of Thailand without using any animal products.

15 Delicious Vegan Thai Recipes You Must Try

Vegan Thai recipes combine the exotic flavors of Thailand with plant-based ingredients.

These 15 recipes cover a wide variety of dishes, from curries and stir-fries to soups and salads.

They are simple enough for beginners but flavorful enough for seasoned cooks.

By using tofu, vegetables, coconut milk, and fresh herbs, every dish is aromatic, vibrant, and satisfying.

These recipes prove that vegan cuisine can be exciting, authentic, and deeply flavorful.

Enjoy these plant-based Thai dishes for healthy, bold, and memorable meals any day.

Thai Green Curry with Tofu

Thai green curry with tofu is aromatic, creamy, and packed with vegetables.

Soft tofu and crisp vegetables simmer in a fragrant coconut green curry sauce made with green curry paste, garlic, and lemongrass.

Fresh basil and lime juice enhance the flavors and add vibrant freshness.

Serve with steamed jasmine rice or cauliflower rice for a complete meal.

Ingredients:

• 1 block firm tofu, cubed
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 carrot, sliced
• 1 can coconut milk (14 oz)
• 2 tbsp green curry paste
• 1 tbsp soy sauce or tamari
• 1 tsp lime juice
• 1 tbsp vegetable oil
• Fresh basil leaves for garnish

Instructions:

• Heat vegetable oil in a pan over medium heat.
• Sauté tofu until lightly golden on all sides, then remove and set aside.
• Add curry paste to the pan and sauté for 1–2 minutes.
• Pour in coconut milk and soy sauce, stirring to combine.
• Add vegetables and simmer for 10–12 minutes until tender.
• Return tofu to the pan and stir gently.
• Finish with lime juice and fresh basil before serving.

Thai green curry with tofu is rich, creamy, and flavorful.

The coconut milk and curry paste create a perfectly balanced sauce.

It’s a plant-based, satisfying dish full of authentic Thai taste.

Every bite is aromatic, colorful, and comforting.

Vegan Pad Thai

Vegan Pad Thai is tangy, savory, and packed with fresh vegetables.

Rice noodles stir-fry with tofu, bean sprouts, and scallions in a tamarind-based sauce.

Peanuts, lime wedges, and fresh cilantro add crunch and brightness.

This dish captures the classic Pad Thai flavors without using eggs or fish sauce.

Ingredients:

• 8 oz rice noodles
• 1 block firm tofu, cubed
• 1 cup bean sprouts
• 2 green onions, sliced
• 2 tbsp tamarind paste
• 2 tbsp soy sauce or tamari
• 1 tbsp maple syrup
• 1 tbsp vegetable oil
• 1/4 cup crushed peanuts
• Lime wedges and cilantro for garnish

Instructions:

• Cook rice noodles according to package instructions and drain.
• Heat oil in a pan and sauté tofu until golden.
• In a bowl, mix tamarind paste, soy sauce, and maple syrup.
• Add noodles and sauce to the pan with tofu and toss to combine.
• Stir in bean sprouts and green onions, cook 2–3 minutes.
• Serve topped with crushed peanuts, lime wedges, and fresh cilantro.

Vegan Pad Thai is tangy, savory, and perfectly balanced.

The tamarind-based sauce gives authentic flavor without animal products.

It’s a wholesome plant-based dish full of textures and taste.

Every bite is bright, fresh, and satisfying.

Spicy Thai Basil Eggplant

Spicy Thai basil eggplant is flavorful, aromatic, and slightly sweet.

Eggplant stir-fried with garlic, chili, and soy sauce absorbs the bold flavors of Thai cuisine.

Fresh basil adds fragrance and depth while a splash of lime juice balances the heat.

Serve over jasmine rice for a quick and satisfying plant-based meal.

Ingredients:

• 2 cups eggplant, cubed
• 3 cloves garlic, minced
• 1 red chili, sliced
• 2 tbsp soy sauce or tamari
• 1 tbsp maple syrup
• 1 tbsp vegetable oil
• 1/2 cup fresh basil leaves
• 1 tsp lime juice

Instructions:

• Heat oil in a wok or skillet over medium heat.
• Sauté garlic and chili for 1 minute until fragrant.
• Add eggplant cubes and stir-fry for 5–7 minutes until tender.
• Mix in soy sauce and maple syrup, tossing to coat.
• Remove from heat and stir in fresh basil and lime juice.
• Serve immediately with rice.

Spicy Thai basil eggplant is bold, aromatic, and satisfying.

The combination of garlic, chili, and basil creates authentic Thai flavors.

It’s a plant-based dish that’s quick and easy to make.

Every bite is tender, spicy, and flavorful.

Coconut Lemongrass Soup (Tom Kha)

Coconut lemongrass soup is creamy, tangy, and fragrant.

Coconut milk and lemongrass form a rich base, while mushrooms, tofu, and lime juice provide depth and brightness.

Fresh cilantro and chili slices enhance flavor and aroma.

Serve hot as an appetizer or a light main course.

Ingredients:

• 1 can coconut milk (14 oz)
• 2 cups vegetable broth
• 1 stalk lemongrass, smashed
• 1 inch ginger, sliced
• 1 block firm tofu, cubed
• 1 cup mushrooms, sliced
• 1 tbsp soy sauce or tamari
• 1 tsp lime juice
• Fresh cilantro and chili for garnish

Instructions:

• In a pot, combine coconut milk, vegetable broth, lemongrass, and ginger.
• Bring to a gentle simmer for 10 minutes to infuse flavors.
• Add tofu and mushrooms, cooking 5–7 minutes until tender.
• Stir in soy sauce and lime juice.
• Remove lemongrass and ginger slices.
• Garnish with fresh cilantro and chili slices before serving.

Coconut lemongrass soup is creamy, tangy, and fragrant.

The lemongrass and ginger create an aromatic base that’s uniquely Thai.

It’s a soothing plant-based soup full of flavor and warmth.

Every sip is refreshing, savory, and satisfying.

Vegan Massaman Curry

Vegan Massaman curry is rich, mildly spiced, and hearty.

Potatoes, carrots, tofu, and peanuts simmer in coconut milk with Massaman curry paste for a comforting dish.

Cinnamon and nutmeg add warmth while lime juice brightens the flavors.

Serve with steamed rice for a complete Thai-inspired meal.

Ingredients:

• 1 block firm tofu, cubed
• 2 potatoes, cubed
• 2 carrots, sliced
• 1 can coconut milk (14 oz)
• 2 tbsp Massaman curry paste
• 1 tbsp soy sauce or tamari
• 2 tbsp roasted peanuts
• 1 tsp lime juice
• 1 tbsp vegetable oil

Instructions:

• Heat oil in a pot over medium heat and sauté tofu until golden.
• Add curry paste and sauté 1–2 minutes.
• Pour in coconut milk and soy sauce, stirring to combine.
• Add potatoes and carrots, simmer 20–25 minutes until tender.
• Stir in roasted peanuts and lime juice before serving.

Vegan Massaman curry is creamy, mildly spiced, and satisfying.

The combination of coconut milk, curry paste, and vegetables creates rich flavor.

It’s a hearty plant-based dish perfect for lunch or dinner.

Every bite is aromatic, savory, and comforting.

Thai Red Curry with Vegetables

Thai red curry with vegetables is vibrant, spicy, and creamy.

Coconut milk and red curry paste create a rich base, while bell peppers, zucchini, and carrots add texture and color.

Fresh Thai basil and a squeeze of lime juice finish the dish with brightness and aroma.

Serve with steamed jasmine rice for a complete plant-based meal.

Ingredients:

• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 carrot, sliced
• 1 block firm tofu, cubed
• 1 can coconut milk (14 oz)
• 2 tbsp red curry paste
• 1 tbsp soy sauce or tamari
• 1 tsp lime juice
• 1 tbsp vegetable oil
• Fresh Thai basil for garnish

Instructions:

• Heat vegetable oil in a pan over medium heat.
• Sauté tofu until lightly golden.
• Add red curry paste and cook 1–2 minutes.
• Pour in coconut milk and soy sauce, stirring to combine.
• Add vegetables and simmer 10–12 minutes until tender.
• Finish with lime juice and fresh Thai basil.

Thai red curry with vegetables is creamy, spicy, and aromatic.

The curry paste and coconut milk balance heat and richness perfectly.

It’s a wholesome, plant-based meal full of authentic Thai flavors.

Every bite is colorful, savory, and satisfying.

Vegan Thai Peanut Noodles

Vegan Thai peanut noodles are creamy, savory, and slightly sweet.

Rice noodles are tossed with a peanut sauce made from peanut butter, soy sauce, lime juice, and a hint of maple syrup.

Vegetables like bell peppers, carrots, and cabbage add crunch and color.

Garnish with cilantro and crushed peanuts for extra texture.

Ingredients:

• 8 oz rice noodles
• 1/4 cup peanut butter
• 2 tbsp soy sauce or tamari
• 1 tbsp lime juice
• 1 tbsp maple syrup
• 1 red bell pepper, julienned
• 1 carrot, julienned
• 1/2 cup shredded cabbage
• 1 tbsp sesame oil
• Cilantro and crushed peanuts for garnish

Instructions:

• Cook rice noodles according to package instructions and drain.
• Whisk together peanut butter, soy sauce, lime juice, and maple syrup.
• Heat sesame oil in a pan and sauté vegetables for 3–4 minutes.
• Add noodles and peanut sauce, tossing to combine.
• Serve garnished with cilantro and crushed peanuts.

Vegan Thai peanut noodles are creamy, flavorful, and satisfying.

The peanut sauce coats the noodles evenly, creating a rich taste.

It’s a quick, plant-based dish perfect for lunch or dinner.

Every bite is savory, slightly sweet, and full of texture.

Lemongrass Tofu Soup

Lemongrass tofu soup is light, aromatic, and refreshing.

Silken tofu, mushrooms, and vegetables simmer in a lemongrass and ginger-infused broth.

A touch of lime juice and fresh cilantro brings brightness to every spoonful.

Serve hot as a comforting appetizer or light main course.

Ingredients:

• 1 block silken tofu, cubed
• 4 cups vegetable broth
• 1 stalk lemongrass, smashed
• 1 inch ginger, sliced
• 1 cup mushrooms, sliced
• 1 carrot, sliced
• 1 tsp soy sauce or tamari
• 1 tsp lime juice
• Fresh cilantro for garnish

Instructions:

• Combine vegetable broth, lemongrass, and ginger in a pot and bring to a simmer for 10 minutes.
• Add mushrooms, carrot, and tofu, simmering 5–7 minutes until vegetables are tender.
• Stir in soy sauce and lime juice.
• Remove lemongrass and ginger slices before serving.
• Garnish with fresh cilantro.

Lemongrass tofu soup is light, fragrant, and satisfying.

The lemongrass and ginger create a soothing, aromatic base.

It’s a plant-based soup perfect for a quick and healthy meal.

Every sip is flavorful, refreshing, and comforting.

Vegan Thai Mango Salad

Vegan Thai mango salad is fresh, tangy, and crunchy.

Shredded green mango, carrots, and bell peppers combine with a lime, chili, and maple syrup dressing.

Toasted peanuts add crunch while fresh cilantro adds vibrant flavor.

Serve chilled as a side or light lunch.

Ingredients:

• 1 green mango, shredded
• 1 carrot, shredded
• 1 red bell pepper, thinly sliced
• 2 tbsp lime juice
• 1 tbsp maple syrup
• 1 red chili, sliced
• 2 tbsp toasted peanuts
• Fresh cilantro for garnish

Instructions:

• In a large bowl, combine shredded mango, carrot, and bell pepper.
• Whisk lime juice, maple syrup, and chili to make dressing.
• Pour dressing over the salad and toss gently.
• Sprinkle toasted peanuts and fresh cilantro on top.
• Serve immediately.

Vegan Thai mango salad is tangy, crunchy, and refreshing.

The lime and chili dressing balances sweetness with a hint of heat.

It’s a light, plant-based dish perfect for summer or anytime.

Every bite is vibrant, flavorful, and satisfying.

Vegan Thai Pineapple Fried Rice

Vegan Thai pineapple fried rice is sweet, savory, and fragrant.

Jasmine rice stir-fried with pineapple chunks, tofu, and vegetables is flavored with soy sauce, garlic, and a touch of curry powder.

Cashews and green onions add texture and freshness.

Serve hot as a main course or side dish.

Ingredients:

• 2 cups cooked jasmine rice
• 1 cup pineapple chunks
• 1 block firm tofu, cubed
• 1/2 cup peas and carrots
• 2 cloves garlic, minced
• 2 tbsp soy sauce or tamari
• 1/2 tsp curry powder
• 1 tbsp vegetable oil
• 2 green onions, sliced
• 2 tbsp roasted cashews

Instructions:

• Heat vegetable oil in a large pan or wok over medium heat.
• Sauté tofu until golden, then remove and set aside.
• Add garlic, peas, and carrots, sautéing 2–3 minutes.
• Stir in rice, pineapple, soy sauce, and curry powder, mixing well.
• Return tofu to the pan and stir to combine.
• Garnish with green onions and roasted cashews before serving.

Vegan Thai pineapple fried rice is sweet, savory, and satisfying.

The combination of pineapple, tofu, and vegetables creates a balanced flavor.

It’s a wholesome, plant-based dish perfect for lunch or dinner.

Every bite is colorful, flavorful, and aromatic.

Vegan Thai Red Curry with Sweet Potato

Vegan Thai red curry with sweet potato is hearty, creamy, and flavorful.

Sweet potatoes and bell peppers simmer in a rich coconut milk and red curry paste sauce.

Tofu adds protein, while lime juice and fresh basil brighten the flavors.

Serve with steamed jasmine rice for a satisfying, plant-based meal.

Ingredients:

• 1 large sweet potato, cubed
• 1 red bell pepper, sliced
• 1 block firm tofu, cubed
• 1 can coconut milk (14 oz)
• 2 tbsp red curry paste
• 1 tbsp soy sauce or tamari
• 1 tsp lime juice
• 1 tbsp vegetable oil
• Fresh basil for garnish

Instructions:

• Heat oil in a pan over medium heat and sauté tofu until golden.
• Add red curry paste and cook for 1–2 minutes.
• Pour in coconut milk and soy sauce, stirring to combine.
• Add sweet potato and bell pepper, simmer 15–20 minutes until tender.
• Finish with lime juice and fresh basil before serving.

Vegan Thai red curry with sweet potato is creamy, rich, and aromatic.

The combination of coconut milk and curry paste creates a flavorful sauce.

It’s a comforting plant-based dish perfect for dinner or special occasions.

Every bite is hearty, vibrant, and satisfying.

Vegan Thai Spring Rolls

Vegan Thai spring rolls are fresh, crunchy, and light.

Rice paper wraps filled with julienned vegetables, tofu, and fresh herbs create a refreshing appetizer.

Serve with a tangy peanut dipping sauce for a perfect plant-based snack or starter.

They are ideal for entertaining or as a light lunch.

Ingredients:

• 8 rice paper sheets
• 1 cup julienned carrots
• 1 cup julienned cucumber
• 1 cup lettuce leaves, shredded
• 1/2 cup fresh cilantro
• 1/2 cup cooked tofu, sliced thin
• 1/4 cup peanut sauce for dipping

Instructions:

• Dip rice paper sheets in warm water for 10–15 seconds until soft.
• Lay softened sheet on a flat surface and layer vegetables, tofu, and herbs in the center.
• Fold sides and roll tightly to enclose the filling.
• Repeat with remaining sheets and serve with peanut sauce.

Vegan Thai spring rolls are crisp, fresh, and flavorful.

The combination of vegetables and herbs creates a refreshing texture.

They are perfect as a light snack, appetizer, or lunch.

Every bite is crunchy, aromatic, and satisfying.

Thai Mango Sticky Rice

Thai mango sticky rice is sweet, creamy, and tropical.

Glutinous rice is cooked and mixed with coconut milk, then served with ripe mango slices.

A drizzle of coconut cream and a sprinkle of sesame seeds add richness and texture.

This plant-based dessert is naturally sweet and perfect for special occasions.

Ingredients:

• 1 cup glutinous rice
• 1 can coconut milk (14 oz)
• 1/4 cup maple syrup
• 2 ripe mangoes, sliced
• 1 tbsp sesame seeds (optional)

Instructions:

• Soak glutinous rice for 1 hour and drain.
• Steam rice until tender, about 20–25 minutes.
• In a saucepan, warm coconut milk with maple syrup and pour over cooked rice.
• Let sit 10 minutes to absorb flavor.
• Serve rice with mango slices and sprinkle sesame seeds on top.

Thai mango sticky rice is creamy, naturally sweet, and aromatic.

The coconut milk enriches the sticky rice for a luscious dessert.

It’s a classic, plant-based Thai treat perfect for summer or celebrations.

Every bite is tropical, soft, and satisfying.

Spicy Thai Tofu Salad

Spicy Thai tofu salad is zesty, crunchy, and refreshing.

Crispy tofu, fresh vegetables, and herbs are tossed in a tangy lime-chili dressing.

Roasted peanuts and fresh cilantro add texture and vibrant flavor.

This salad is a perfect light meal or side dish.

Ingredients:

• 1 block firm tofu, cubed and baked or pan-fried
• 1 cucumber, sliced
• 1 carrot, julienned
• 1 red bell pepper, sliced
• 2 tbsp lime juice
• 1 tbsp soy sauce or tamari
• 1 tsp maple syrup
• 1 red chili, sliced
• 2 tbsp roasted peanuts
• Fresh cilantro for garnish

Instructions:

• Prepare tofu by baking or pan-frying until golden and crispy.
• Combine cucumber, carrot, bell pepper, and tofu in a bowl.
• Mix lime juice, soy sauce, maple syrup, and chili to create dressing.
• Pour dressing over salad and toss gently.
• Garnish with peanuts and cilantro before serving.

Spicy Thai tofu salad is fresh, crunchy, and full of flavor.

The lime-chili dressing balances heat and tang perfectly.

It’s a light, plant-based dish suitable for lunch or dinner.

Every bite is zesty, aromatic, and satisfying.

Vegan Thai Pineapple Curry

Vegan Thai pineapple curry is sweet, savory, and aromatic.

Pineapple, bell peppers, and tofu simmer in a creamy coconut milk curry sauce with Thai spices.

A touch of lime juice and fresh basil brightens the dish.

Serve with jasmine rice for a balanced, flavorful meal.

Ingredients:

• 1 cup pineapple chunks
• 1 red bell pepper, sliced
• 1 block firm tofu, cubed
• 1 can coconut milk (14 oz)
• 2 tbsp red curry paste
• 1 tbsp soy sauce or tamari
• 1 tsp lime juice
• 1 tbsp vegetable oil
• Fresh basil for garnish

Instructions:

• Heat oil in a pan over medium heat and sauté tofu until golden.
• Add red curry paste and cook 1–2 minutes until fragrant.
• Pour in coconut milk and soy sauce, stirring to combine.
• Add pineapple and bell pepper, simmer 10–12 minutes.
• Finish with lime juice and garnish with fresh basil.

Vegan Thai pineapple curry is sweet, savory, and creamy.

The combination of pineapple and coconut milk creates a balanced tropical flavor.

It’s a plant-based dish perfect for lunch or dinner.

Every bite is aromatic, flavorful, and satisfying.