15 Flavorful Vegan Chinese Recipes to Try

Chinese cuisine is beloved worldwide for its bold flavors, vibrant colors, and variety of textures.

From stir-fries and dumplings to noodles and soups, traditional Chinese dishes can easily be adapted to vegan diets without sacrificing taste.

These 15 vegan Chinese recipes showcase plant-based ingredients while keeping the authentic flavors and spices intact.

Whether you’re a seasoned home cook or trying vegan Chinese food for the first time, these recipes make it simple to enjoy healthy, delicious, and satisfying meals.

Each dish is packed with vegetables, tofu, or plant-based protein, ensuring that your meals are nutritious, colorful, and full of flavor.

15 Flavorful Vegan Chinese Recipes to Try

Exploring vegan Chinese cuisine opens a world of exciting flavors, textures, and colors.

With these 15 vegan Chinese recipes, you can recreate restaurant-style dishes at home while keeping them wholesome and plant-based.

From spicy Szechuan stir-fries to comforting noodle soups and savory dumplings, there’s something for every craving.

These recipes prove that vegan eating doesn’t mean missing out on the bold, complex flavors of Chinese cuisine.

Experiment with sauces, vegetables, and spices to personalize each dish and elevate your plant-based meals.

Vegan Kung Pao Tofu

This dish is spicy, savory, and packed with bold flavors.

Crispy tofu is stir-fried with bell peppers, peanuts, and a flavorful soy-based sauce.

Ginger, garlic, and chili bring warmth and depth, while a touch of rice vinegar adds tanginess.

It is perfect for a quick weeknight dinner or a casual gathering.

Every bite delivers crunch, spice, and plant-based protein, making it a satisfying meal.

Ingredients:

• 1 block firm tofu, cubed
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small onion, diced
• 3 garlic cloves, minced
• 1-inch piece ginger, minced
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp hoisin sauce
• 1 tsp chili flakes
• 2 tbsp peanuts
• 2 tbsp vegetable oil
• 1 tsp cornstarch mixed with 2 tbsp water

Instructions:

• Press tofu to remove excess water and cut into cubes.
• Heat 1 tbsp vegetable oil in a skillet over medium-high heat.
• Fry tofu until golden and crispy, about 4–5 minutes per side.
• Remove tofu and set aside.
• In the same skillet, add remaining oil, garlic, ginger, and onion.
• Sauté 2–3 minutes until fragrant.
• Add bell peppers and cook 4–5 minutes until slightly tender.
• Stir in soy sauce, rice vinegar, hoisin sauce, chili flakes, and cornstarch mixture.
• Return tofu to the skillet and toss until coated with sauce.
• Sprinkle peanuts on top and serve hot with steamed rice.

This Vegan Kung Pao Tofu is spicy, savory, and packed with texture.

Crispy tofu, crunchy peanuts, and tender vegetables combine for a balanced meal.

It is a perfect plant-based alternative to traditional Kung Pao Chicken.

The dish is flavorful, filling, and ideal for weeknight dinners or casual gatherings.

Vegetable Lo Mein

This vegan lo mein is savory, soft, and bursting with vegetables.

Egg-free noodles are stir-fried with broccoli, carrots, bell peppers, and snow peas.

Soy sauce, sesame oil, and ginger create a rich, umami flavor that coats every strand of noodle.

It is perfect for lunch, dinner, or meal prep.

This dish is comforting, colorful, and packed with plant-based nutrients.

Ingredients:

• 8 oz lo mein noodles (egg-free)
• 1 cup broccoli florets
• 1 carrot, julienned
• 1 red bell pepper, sliced
• 1/2 cup snow peas
• 3 garlic cloves, minced
• 1-inch piece ginger, minced
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp sugar
• 2 tbsp vegetable oil
• 2 green onions, sliced

Instructions:

• Cook noodles according to package instructions. Drain and set aside.
• Heat vegetable oil in a skillet or wok over medium-high heat.
• Add garlic and ginger, sauté 1–2 minutes until fragrant.
• Add broccoli, carrots, bell pepper, and snow peas. Stir-fry 4–5 minutes until tender-crisp.
• Add cooked noodles to the skillet.
• Pour in soy sauce, sesame oil, and sugar. Toss everything until evenly coated.
• Stir in sliced green onions just before serving.
• Serve immediately for best flavor and texture.

This Vegetable Lo Mein is flavorful, colorful, and packed with nutrients.

Tender-crisp vegetables and soft noodles create a satisfying contrast.

The soy sauce and sesame oil provide savory depth.

It is a perfect vegan main dish for lunch or dinner.

Vegan Mapo Tofu

This vegan version of Mapo Tofu is spicy, aromatic, and comforting.

Silken tofu is simmered in a savory sauce made of soy sauce, chili paste, and garlic.

Mushrooms replace traditional meat for umami richness, while green onions add freshness.

It is perfect for dinner and pairs well with steamed rice.

The dish delivers warmth, bold flavors, and protein in every bite.

Ingredients:

• 1 block silken tofu, cubed
• 1/2 cup mushrooms, finely chopped
• 3 garlic cloves, minced
• 1-inch piece ginger, minced
• 2 tbsp soy sauce
• 1 tbsp chili paste (adjust to taste)
• 1 tsp sesame oil
• 1 tsp cornstarch mixed with 2 tbsp water
• 2 green onions, chopped
• 1 tbsp vegetable oil

Instructions:

• Heat vegetable oil in a skillet over medium heat.
• Add garlic and ginger, sauté 1–2 minutes until fragrant.
• Add chopped mushrooms and cook until tender, about 5 minutes.
• Stir in soy sauce, chili paste, and sesame oil.
• Gently add tofu cubes and simmer 3–4 minutes to absorb the flavors.
• Pour in cornstarch mixture to thicken the sauce, stirring gently.
• Garnish with chopped green onions and serve hot with steamed rice.

This Vegan Mapo Tofu is spicy, aromatic, and rich in flavor.

Silken tofu absorbs the sauce beautifully, creating a silky texture.

Mushrooms add umami depth, and green onions provide freshness.

It is perfect for a comforting, protein-packed vegan dinner.

Vegan Sweet and Sour Vegetables

This dish is tangy, sweet, and colorful.

Bell peppers, pineapple, and carrots are stir-fried and coated in a sweet and sour sauce.

Rice vinegar, soy sauce, and maple syrup create the perfect balance of flavors.

It is ideal for a quick dinner or party dish.

Every bite is a delightful combination of sweetness, tanginess, and crunch.

Ingredients:

• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 cup carrots, sliced
• 1/2 cup pineapple chunks
• 2 garlic cloves, minced
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tbsp maple syrup
• 1 tsp cornstarch mixed with 2 tbsp water
• 2 tbsp vegetable oil

Instructions:

• Heat vegetable oil in a skillet over medium-high heat.
• Add garlic and sauté 1–2 minutes until fragrant.
• Add carrots, bell peppers, and pineapple. Stir-fry 4–5 minutes until slightly tender.
• In a small bowl, mix soy sauce, rice vinegar, maple syrup, and cornstarch mixture.
• Pour sauce over vegetables and toss until coated and thickened.
• Serve hot with steamed rice or noodles.

This Sweet and Sour Vegetables dish is colorful, tangy, and delicious.

The combination of bell peppers, pineapple, and carrots adds texture and flavor.

The sauce perfectly balances sweet and sour notes.

It is a vibrant, healthy, and satisfying vegan meal.

Vegan Chinese Broccoli Stir-Fry

This stir-fry is simple, fresh, and packed with nutrients.

Chinese broccoli is quickly sautéed with garlic, soy sauce, and a touch of sesame oil.

It is perfect as a side dish or light main course.

The crisp-tender broccoli maintains its natural flavor and vibrant color.

This dish is easy to prepare, healthy, and deliciously savory.

Ingredients:

• 2 cups Chinese broccoli (gai lan), chopped
• 3 garlic cloves, minced
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1 tbsp vegetable oil
• 1 tsp toasted sesame seeds (optional)

Instructions:

• Heat vegetable oil in a skillet over medium-high heat.
• Add garlic and sauté 1–2 minutes until fragrant.
• Add Chinese broccoli and stir-fry 3–4 minutes until crisp-tender.
• Pour in soy sauce and sesame oil, tossing to coat evenly.
• Remove from heat and sprinkle with toasted sesame seeds if desired.
• Serve hot as a side or over steamed rice for a light meal.

This Vegan Chinese Broccoli Stir-Fry is fresh, crisp, and savory.

Garlic and soy sauce enhance the natural flavors of the greens.

It is quick, nutritious, and perfect for busy weeknights.

The dish is light, healthy, and satisfying for any plant-based diet.

Vegan Hot and Sour Soup

This soup is tangy, spicy, and deeply flavorful.

Silken tofu, mushrooms, and bamboo shoots create a hearty texture, while rice vinegar and chili paste give it a balanced tangy-spicy flavor.

It is perfect as a starter or a light meal.

Every spoonful delivers warmth, umami, and plant-based protein.

Ingredients:

• 4 cups vegetable broth
• 1 cup mushrooms, sliced
• 1/2 cup bamboo shoots, sliced
• 1/2 block silken tofu, cubed
• 2 garlic cloves, minced
• 1-inch piece ginger, minced
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp chili paste
• 1 tsp cornstarch mixed with 2 tbsp water
• 2 green onions, chopped

Instructions:

• Heat vegetable broth in a pot over medium heat.
• Add garlic, ginger, mushrooms, and bamboo shoots. Simmer 5 minutes.
• Stir in soy sauce, rice vinegar, and chili paste.
• Gently add tofu cubes and simmer 3 minutes.
• Mix cornstarch with water and stir into soup to thicken.
• Garnish with chopped green onions before serving.

This Hot and Sour Soup is tangy, spicy, and comforting.

Mushrooms and tofu provide texture and protein.

It is perfect as a starter or light main dish.

Every spoonful delivers warmth, flavor, and satisfaction.

Vegan Sweet and Sour Tofu

This dish is crispy, tangy, and slightly sweet.

Tofu cubes are fried until golden and coated in a vibrant sweet-and-sour sauce with bell peppers and pineapple.

It is ideal for lunch, dinner, or parties.

Every bite delivers crunch, sweetness, and a tangy punch.

Ingredients:

• 1 block firm tofu, cubed
• 1/2 cup pineapple chunks
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 garlic cloves, minced
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tbsp maple syrup
• 1 tsp cornstarch mixed with 2 tbsp water
• 2 tbsp vegetable oil

Instructions:

• Press tofu to remove excess water.
• Heat vegetable oil in a skillet over medium-high heat.
• Fry tofu cubes until golden on all sides.
• In the same skillet, sauté garlic for 1–2 minutes.
• Add bell peppers and pineapple, stir-frying 3–4 minutes.
• Mix soy sauce, rice vinegar, maple syrup, and cornstarch mixture. Pour over vegetables and tofu.
• Cook until sauce thickens and coats all ingredients.
• Serve hot over steamed rice or noodles.

This Sweet and Sour Tofu is crispy, tangy, and slightly sweet.

Golden tofu, crunchy bell peppers, and pineapple create a perfect balance.

It is flavorful, easy to prepare, and ideal for any vegan meal.

The dish is colorful, satisfying, and full of plant-based protein.

Vegan Chow Mein

This chow mein is savory, tender, and packed with vegetables.

Stir-fried noodles are tossed with cabbage, carrots, mushrooms, and a rich soy-ginger sauce.

It is perfect for lunch, dinner, or quick weeknight meals.

The dish combines soft noodles and crisp vegetables for a delightful texture.

Ingredients:

• 8 oz egg-free noodles
• 1 cup cabbage, shredded
• 1 carrot, julienned
• 1 cup mushrooms, sliced
• 2 garlic cloves, minced
• 1-inch ginger, minced
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• 2 green onions, chopped

Instructions:

• Cook noodles according to package instructions, drain, and set aside.
• Heat vegetable oil in a skillet over medium-high heat.
• Sauté garlic and ginger 1–2 minutes until fragrant.
• Add cabbage, carrot, and mushrooms. Stir-fry 4–5 minutes until tender-crisp.
• Add cooked noodles, soy sauce, and sesame oil. Toss well to combine.
• Sprinkle chopped green onions on top before serving.

This Vegan Chow Mein is savory, tender, and full of flavor.

Crisp vegetables and soft noodles create a satisfying texture.

The soy-ginger sauce adds depth and umami.

It is perfect for a quick, delicious, plant-based meal.

Vegan Szechuan Eggplant

This dish is spicy, savory, and full of bold flavors.

Tender eggplant is stir-fried with garlic, ginger, and a spicy Szechuan sauce.

It is perfect as a main course or side dish with rice.

The eggplant absorbs the sauce beautifully, creating a rich, umami-packed dish.

Ingredients:

• 2 medium eggplants, cut into strips
• 3 garlic cloves, minced
• 1-inch ginger, minced
• 2 tbsp soy sauce
• 1 tbsp chili paste
• 1 tbsp rice vinegar
• 1 tsp sugar
• 2 tbsp vegetable oil
• 2 green onions, chopped

Instructions:

• Heat vegetable oil in a skillet over medium-high heat.
• Add garlic and ginger, sauté 1–2 minutes until fragrant.
• Add eggplant and cook 6–8 minutes until soft.
• Stir in soy sauce, chili paste, rice vinegar, and sugar. Toss to coat evenly.
• Cook 2–3 more minutes until sauce thickens slightly.
• Garnish with chopped green onions and serve hot.

This Szechuan Eggplant is spicy, savory, and deeply flavorful.

Tender eggplant absorbs the sauce for a rich, umami taste.

It is perfect with steamed rice as a main course.

The dish is bold, satisfying, and ideal for any vegan meal.

Vegan Chinese Cabbage Stir-Fry

This stir-fry is light, fresh, and packed with flavor.

Cabbage is sautéed with garlic, ginger, and soy sauce for a simple yet savory dish.

It is perfect as a side dish or light main course.

The cabbage remains crisp-tender, and the flavors are aromatic and satisfying.

Ingredients:

• 4 cups Chinese cabbage (napa), chopped
• 2 garlic cloves, minced
• 1-inch ginger, minced
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1 tbsp vegetable oil
• 1 tsp toasted sesame seeds (optional)

Instructions:

• Heat vegetable oil in a skillet over medium-high heat.
• Add garlic and ginger, sauté 1–2 minutes until fragrant.
• Add chopped cabbage and stir-fry 3–4 minutes until crisp-tender.
• Pour in soy sauce and sesame oil, tossing to coat evenly.
• Remove from heat and sprinkle with toasted sesame seeds if desired.
• Serve hot with steamed rice or noodles.

This Chinese Cabbage Stir-Fry is fresh, crisp, and savory.

Garlic and ginger enhance the natural flavors of the cabbage.

It is quick, healthy, and perfect for weeknight meals.

The dish is light, nutritious, and satisfying for a plant-based diet

Vegan General Tso’s Tofu

This dish is sweet, spicy, and crispy.

Crispy tofu cubes are coated in a sticky, flavorful sauce made with soy sauce, rice vinegar, and chili paste.

It is perfect for dinner or a casual get-together.

Each bite delivers a balance of crunch, sweetness, and heat.

Ingredients:

• 1 block firm tofu, cubed
• 3 garlic cloves, minced
• 1-inch ginger, minced
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tsp chili paste
• 2 tbsp cornstarch
• 2 tbsp vegetable oil
• 1 tsp sesame seeds (optional)

Instructions:

• Press tofu and cut into cubes.
• Toss tofu in cornstarch until coated.
• Heat vegetable oil in a skillet over medium-high heat.
• Fry tofu until golden and crispy on all sides.
• In a small bowl, mix soy sauce, rice vinegar, maple syrup, and chili paste.
• Add garlic and ginger to the skillet, sauté 1–2 minutes.
• Pour sauce over tofu and cook until thickened.
• Sprinkle sesame seeds before serving.

This General Tso’s Tofu is crispy, sweet, and spicy.

The sauce perfectly balances heat and sweetness.

It is a delicious vegan alternative to the classic dish.

Every bite is flavorful, satisfying, and comforting.

Vegan Moo Shu Vegetables

This dish is light, savory, and packed with vegetables.

Shredded cabbage, mushrooms, and carrots are stir-fried and served with soft Mandarin pancakes or lettuce wraps.

It is perfect for lunch, dinner, or entertaining guests.

Every bite delivers freshness, flavor, and plant-based goodness.

Ingredients:

• 2 cups cabbage, shredded
• 1 cup mushrooms, sliced
• 1 carrot, julienned
• 2 garlic cloves, minced
• 1-inch ginger, minced
• 2 tbsp soy sauce
• 1 tsp hoisin sauce
• 1 tbsp vegetable oil
• Mandarin pancakes or lettuce leaves for serving

Instructions:

• Heat vegetable oil in a skillet over medium-high heat.
• Add garlic and ginger, sauté 1–2 minutes.
• Add mushrooms, carrots, and cabbage. Stir-fry 4–5 minutes until tender-crisp.
• Stir in soy sauce and hoisin sauce.
• Serve with Mandarin pancakes or lettuce wraps.

This Moo Shu Vegetables dish is fresh, flavorful, and versatile.

Crisp vegetables and savory sauce make every bite satisfying.

It is ideal for a light vegan meal or fun gathering.

The dish is colorful, nutritious, and easy to prepare.

Vegan Szechuan Green Beans

This dish is spicy, aromatic, and packed with umami.

Crispy green beans are stir-fried with garlic, ginger, and Szechuan peppercorns for a bold, flavorful dish.

It is perfect as a side dish or main when served with rice.

Every bite delivers crunch, heat, and savory depth.

Ingredients:

• 2 cups green beans, trimmed
• 3 garlic cloves, minced
• 1-inch ginger, minced
• 1 tsp Szechuan peppercorns, crushed
• 2 tbsp soy sauce
• 1 tsp rice vinegar
• 2 tbsp vegetable oil

Instructions:

• Heat vegetable oil in a skillet over medium-high heat.
• Add garlic, ginger, and Szechuan peppercorns. Sauté 1–2 minutes.
• Add green beans and stir-fry 5–6 minutes until crisp-tender.
• Stir in soy sauce and rice vinegar, tossing to coat evenly.
• Serve hot as a side or main with rice.

This Szechuan Green Beans dish is spicy, crunchy, and aromatic.

Szechuan peppercorns add a unique numbing heat.

It is perfect as a side or main dish.

Every bite is bold, flavorful, and satisfying for plant-based meals.

Vegan Chinese Eggplant with Garlic Sauce

This dish is rich, savory, and tender.

Eggplant is stir-fried with garlic, soy sauce, and rice vinegar for a sticky, flavorful dish.

It is perfect as a main or side with steamed rice.

Every bite delivers umami, tenderness, and depth.

Ingredients:

• 2 medium eggplants, sliced
• 3 garlic cloves, minced
• 1-inch ginger, minced
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 2 tbsp vegetable oil
• 1 tsp sesame oil

Instructions:

• Heat vegetable oil in a skillet over medium-high heat.
• Add garlic and ginger, sauté 1–2 minutes until fragrant.
• Add eggplant and stir-fry 6–8 minutes until tender.
• Stir in soy sauce, rice vinegar, sugar, and sesame oil.
• Cook until sauce thickens slightly and coats the eggplant.
• Serve hot over steamed rice.

This Chinese Eggplant with Garlic Sauce is tender, savory, and aromatic.

Eggplant absorbs the sauce beautifully, creating rich flavor.

It is perfect for a main or side dish.

Every bite is bold, satisfying, and vegan-friendly.

Vegan Chinese Mushroom Fried Rice

This dish is hearty, flavorful, and easy to prepare.

Rice is stir-fried with mushrooms, carrots, peas, and soy sauce for a quick, satisfying meal.

It is perfect for lunch, dinner, or using leftover rice.

Every bite delivers umami, texture, and plant-based nutrition.

Ingredients:

• 3 cups cooked rice (preferably chilled)
• 1 cup mushrooms, sliced
• 1/2 cup carrots, diced
• 1/2 cup peas
• 3 garlic cloves, minced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• 2 green onions, chopped

Instructions:

• Heat vegetable oil in a skillet over medium-high heat.
• Add garlic and sauté 1–2 minutes until fragrant.
• Add mushrooms, carrots, and peas. Stir-fry 4–5 minutes until tender.
• Add cooked rice and toss to combine.
• Stir in soy sauce and sesame oil, mixing evenly.
• Garnish with chopped green onions and serve hot.

This Mushroom Fried Rice is hearty, savory, and satisfying.

Vegetables and mushrooms add texture and flavor.

It is perfect for lunch, dinner, or meal prep.

Every bite is nutritious, flavorful, and quick to prepare.