Asian cuisine is known for its bold flavors, fresh ingredients, and aromatic spices.
Creating vegan versions of Asian dishes allows you to enjoy these flavors while keeping meals plant-based and healthy.
From stir-fries and curries to soups and noodle dishes, vegan Asian recipes can be vibrant, satisfying, and nutrient-rich.
These 15 vegan Asian recipes showcase delicious, easy-to-make meals that capture authentic flavors without using animal products.
Whether you’re craving Thai, Chinese, Japanese, or Korean-inspired dishes, these recipes bring variety, color, and taste to your table.
With simple ingredients and approachable techniques, you can recreate these restaurant-quality vegan Asian dishes at home.
15 Delicious Vegan Asian Recipes You Must Try
These 15 vegan Asian recipes prove that plant-based cooking can be full of bold flavors and satisfying textures.
From savory stir-fries to hearty curries, each recipe offers a delicious and healthy alternative to traditional dishes.
Incorporating these meals into your weekly plan introduces exciting flavors while keeping your diet vegan.
These recipes are perfect for anyone looking to explore Asian cuisine without compromising on plant-based nutrition.
Vegan Thai Green Curry
This vegan Thai green curry is creamy, aromatic, and packed with plant-based flavor.
Fresh vegetables simmer in a fragrant coconut milk base infused with green curry paste, garlic, and ginger.
It’s perfect for a comforting lunch or dinner with steamed jasmine rice or cauliflower rice.
Every bite delivers a spicy, creamy, and savory experience that’s truly satisfying.
Ingredients:
- 1 tbsp coconut oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp green curry paste (vegan)
- 1 can coconut milk (14 oz)
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 cup broccoli florets
- 1 tbsp soy sauce or tamari
- Fresh basil leaves for garnish
Instructions:
- Heat coconut oil in a large skillet over medium heat.
- Sauté onion, garlic, and ginger until fragrant.
- Add green curry paste and cook 1 minute, stirring constantly.
- Pour in coconut milk and bring to a simmer.
- Add bell pepper, zucchini, and broccoli; cook 7–10 minutes until vegetables are tender.
- Stir in soy sauce and adjust seasoning if needed.
- Serve hot with jasmine rice and garnish with fresh basil.
This Thai green curry is creamy, spicy, and satisfying.
It’s rich in vegetables and plant-based protein, perfect for vegan meals.
Ideal for lunch or dinner, it’s comforting and flavorful.
Quick, easy, and nutritious, it’s a must-try vegan Asian recipe.
Vegan Sushi Rolls
These vegan sushi rolls are fresh, colorful, and completely plant-based.
Sushi rice, nori sheets, and vibrant vegetables create a healthy and satisfying meal.
Perfect for lunch, dinner, or even entertaining guests.
Every bite delivers tender rice, crisp vegetables, and umami-rich flavors.
Ingredients:
- 2 cups cooked sushi rice
- 4 nori sheets
- 1 small cucumber, julienned
- 1 carrot, julienned
- 1 avocado, sliced
- Soy sauce or tamari for dipping
- Pickled ginger and wasabi (optional)
Instructions:
- Place a nori sheet on a bamboo sushi mat, shiny side down.
- Spread an even layer of sushi rice, leaving a 1-inch border at the top.
- Arrange cucumber, carrot, and avocado slices in a line near the bottom edge.
- Roll tightly using the mat and press gently to seal.
- Slice into bite-sized pieces with a sharp knife.
- Serve with soy sauce, pickled ginger, and wasabi if desired.
These vegan sushi rolls are fresh, colorful, and healthy.
Vegetables provide crisp texture while the rice adds satisfying body.
Perfect for a plant-based meal or party platter.
Fun, easy, and flavorful, they’re a vegan Asian favorite.
Vegan Teriyaki Tofu Stir-Fry
This vegan teriyaki tofu stir-fry is savory, slightly sweet, and protein-packed.
Crispy tofu cubes and fresh vegetables are tossed in a rich teriyaki sauce.
It’s perfect for a quick dinner or meal prep.
Every bite delivers tender, caramelized tofu with flavorful, slightly crunchy vegetables.
Ingredients:
- 1 block firm tofu, drained and cubed
- 1 tbsp cornstarch
- 2 tbsp sesame oil
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, sliced
- 3 tbsp soy sauce or tamari
- 2 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tsp garlic powder
Instructions:
- Toss tofu cubes in cornstarch until coated.
- Heat sesame oil in a skillet over medium-high heat.
- Pan-fry tofu until golden and crispy on all sides; remove from skillet.
- Add bell pepper, broccoli, and carrot; stir-fry 5 minutes until tender-crisp.
- In a bowl, mix soy sauce, maple syrup, rice vinegar, and garlic powder.
- Return tofu to the skillet and pour sauce over; cook 2–3 minutes, tossing to coat.
- Serve hot with steamed rice or noodles.
This teriyaki tofu stir-fry is savory, sweet, and satisfying.
The tofu provides protein while vegetables add flavor and crunch.
Perfect for weeknight dinners or plant-based meal prep.
Flavorful, quick, and healthy, it’s a vegan Asian favorite.
Vegan Miso Soup
This vegan miso soup is light, nourishing, and umami-rich.
Silken tofu, seaweed, and green onions float in a warm miso broth, creating a comforting dish.
It’s perfect for lunch, a starter, or a light dinner.
Every spoonful delivers savory miso flavor with soft tofu and tender seaweed.
Ingredients:
- 4 cups vegetable broth
- 3 tbsp white miso paste
- 1 cup silken tofu, cubed
- 1 sheet nori, cut into strips
- 2 green onions, sliced
- 1 tsp sesame oil (optional)
Instructions:
- Heat vegetable broth in a pot over medium heat until warm.
- Remove from heat and whisk in miso paste until fully dissolved.
- Add cubed tofu and nori strips; let sit for 2–3 minutes to warm.
- Serve hot, garnished with sliced green onions and a drizzle of sesame oil.
This miso soup is light, savory, and comforting.
It’s quick to make and packed with plant-based nutrients.
Perfect for a starter, lunch, or light dinner.
Healthy, flavorful, and soothing, it’s a vegan Asian classic.
Vegan Pad Thai
This vegan Pad Thai is tangy, savory, and full of bold flavors.
Rice noodles are stir-fried with tofu, vegetables, and a tangy tamarind-peanut sauce.
It’s perfect for a filling lunch or dinner.
Every bite delivers chewy noodles, tender vegetables, and a rich, slightly sweet sauce.
Ingredients:
- 8 oz rice noodles, cooked
- 1 block firm tofu, cubed
- 1 red bell pepper, sliced
- 2 carrots, julienned
- 2 garlic cloves, minced
- 3 tbsp soy sauce or tamari
- 2 tbsp peanut butter
- 1 tbsp tamarind paste
- 1 tbsp lime juice
- 1 tbsp sesame oil
- Chopped peanuts and cilantro for garnish
Instructions:
- Heat sesame oil in a skillet over medium-high heat; sauté garlic until fragrant.
- Add tofu cubes and cook until golden brown.
- Add bell pepper and carrots; stir-fry 3–4 minutes.
- In a bowl, whisk soy sauce, peanut butter, tamarind paste, and lime juice.
- Add cooked noodles and sauce to the skillet; toss to combine and heat through.
- Serve hot, garnished with chopped peanuts and fresh cilantro.
This vegan Pad Thai is tangy, savory, and satisfying.
The peanut-tamarind sauce complements tender noodles and crisp vegetables.
Perfect for lunch, dinner, or plant-based meal prep.
Flavorful, filling, and easy, it’s a vegan Asian favorite
Vegan Korean Bibimbap
This vegan Korean bibimbap is colorful, savory, and full of textures.
Steamed rice is topped with sautéed vegetables, tofu, and a spicy-sweet gochujang sauce.
It’s perfect for a hearty lunch or dinner.
Every bite delivers tender vegetables, umami tofu, and the bold flavor of Korean chili paste.
Ingredients:
- 2 cups cooked rice
- 1 block firm tofu, cubed and pan-fried
- 1 cup spinach, sautéed
- 1 carrot, julienned and sautéed
- ½ zucchini, sliced and sautéed
- 2 tbsp gochujang (vegan)
- 1 tbsp soy sauce
- 1 tsp sesame oil
- Sesame seeds for garnish
Instructions:
- Arrange cooked rice in bowls as a base.
- Sauté tofu and vegetables separately with a little sesame oil.
- Mix gochujang with soy sauce to create a sauce.
- Arrange vegetables and tofu on rice and drizzle with sauce.
- Sprinkle with sesame seeds and serve hot.
This bibimbap is colorful, spicy, and full of flavor.
Each component contributes texture and taste while keeping it vegan.
Perfect for lunch, dinner, or meal prep.
Nutritious, flavorful, and satisfying, it’s a Korean-inspired vegan favorite.
Vegan General Tso’s Cauliflower
This vegan General Tso’s cauliflower is crispy, tangy, and slightly sweet.
Cauliflower florets are coated, baked, and tossed in a rich, flavorful sauce.
It’s perfect for lunch, dinner, or a party appetizer.
Every bite delivers a crunchy exterior with a sticky, umami-rich glaze.
Ingredients:
- 1 head cauliflower, cut into florets
- ¼ cup cornstarch
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp maple syrup
- 1 tbsp hoisin sauce
- 1 garlic clove, minced
- 1 tsp ginger, grated
- 2 tbsp sesame oil
Instructions:
- Preheat oven to 425°F (220°C).
- Toss cauliflower with cornstarch and bake 20 minutes until golden.
- Heat sesame oil in a pan; sauté garlic and ginger until fragrant.
- Add soy sauce, rice vinegar, maple syrup, and hoisin; stir to make sauce.
- Toss baked cauliflower in sauce until coated and heated through.
- Serve immediately, optionally garnished with sesame seeds.
This General Tso’s cauliflower is crispy, flavorful, and satisfying.
The sauce balances sweet, tangy, and savory notes perfectly.
Perfect for dinner or a plant-based treat.
Crispy, bold, and delicious, it’s a vegan Asian favorite.
Vegan Thai Peanut Noodles
These vegan Thai peanut noodles are creamy, savory, and slightly spicy.
Rice noodles are tossed with vegetables and a rich peanut sauce for a satisfying meal.
It’s perfect for lunch, dinner, or meal prep.
Every bite delivers tender noodles coated in a nutty, flavorful sauce with crisp vegetables.
Ingredients:
- 8 oz rice noodles, cooked
- 1 red bell pepper, sliced
- 1 zucchini, julienned
- 2 garlic cloves, minced
- ¼ cup peanut butter
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp maple syrup
- 1 tsp sriracha (optional)
- 1 tbsp sesame oil
- Chopped peanuts and cilantro for garnish
Instructions:
- Heat sesame oil in a skillet; sauté garlic, bell pepper, and zucchini 3–4 minutes.
- In a bowl, whisk peanut butter, soy sauce, lime juice, maple syrup, and sriracha.
- Add cooked noodles to skillet and pour sauce over; toss to combine.
- Cook 2–3 minutes until heated through.
- Serve garnished with chopped peanuts and cilantro.
These Thai peanut noodles are creamy, savory, and satisfying.
The peanut sauce enhances the tender noodles and crisp vegetables.
Perfect for a quick lunch or dinner.
Rich, flavorful, and plant-based, they’re a vegan favorite.
Vegan Japanese Vegetable Tempura
This vegan Japanese vegetable tempura is light, crispy, and flavorful.
Assorted vegetables are coated in a delicate batter and fried until golden.
It’s perfect as a snack, appetizer, or side dish.
Every bite delivers crisp vegetables with a soft, fluffy interior and subtle savory flavor.
Ingredients:
- 1 cup all-purpose flour
- ½ cup cold sparkling water
- 1 tsp baking powder
- 1 small sweet potato, sliced
- 1 zucchini, sliced
- 1 carrot, sliced
- Vegetable oil for frying
- Soy sauce for dipping
Instructions:
- Mix flour, sparkling water, and baking powder to make a light batter.
- Heat oil in a deep pan to 350°F (175°C).
- Dip vegetables into batter and fry until golden and crispy, about 2–3 minutes.
- Drain on paper towels.
- Serve hot with soy sauce or tempura dipping sauce.
This vegetable tempura is light, crispy, and delicious.
Perfect for snacks, appetizers, or side dishes.
The batter crisps perfectly while vegetables remain tender.
Crispy, flavorful, and fun, it’s a vegan Asian favorite.
Vegan Chinese Stir-Fried Bok Choy
This vegan Chinese stir-fried bok choy is simple, nutritious, and full of flavor.
Tender bok choy is quickly stir-fried with garlic and soy sauce for a light, delicious dish.
It’s perfect as a side or part of a larger meal.
Every bite delivers tender greens with a savory, aromatic flavor.
Ingredients:
- 1 lb bok choy, chopped
- 2 garlic cloves, minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp vegetable oil
- Sesame seeds for garnish
Instructions:
- Heat vegetable oil in a skillet or wok over medium-high heat.
- Add garlic and sauté until fragrant.
- Add bok choy and stir-fry 3–5 minutes until tender but crisp.
- Drizzle soy sauce and sesame oil; toss to coat.
- Serve immediately, garnished with sesame seeds.
This stir-fried bok choy is simple, healthy, and flavorful.
It’s perfect as a side dish or part of a plant-based meal.
Quick, nutritious, and satisfying, it’s a vegan Asian favorite.
Vegan Singapore Noodles
These vegan Singapore noodles are spicy, colorful, and packed with flavor.
Rice noodles are stir-fried with vegetables, tofu, and a fragrant curry powder sauce.
It’s perfect for lunch, dinner, or a quick weeknight meal.
Every bite delivers tender noodles with crisp vegetables and a savory, slightly spicy curry flavor.
Ingredients:
- 8 oz rice noodles, cooked
- 1 block firm tofu, cubed
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 2 garlic cloves, minced
- 1 tsp curry powder
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- Green onions for garnish
Instructions:
- Heat sesame oil in a skillet over medium-high heat; sauté garlic until fragrant.
- Add tofu and cook until golden brown.
- Add bell pepper, carrot, and curry powder; stir-fry 3–4 minutes.
- Add cooked noodles and soy sauce; toss until well combined.
- Garnish with green onions and serve hot.
These Singapore noodles are spicy, savory, and satisfying.
Vegetables and tofu provide texture, flavor, and protein.
Perfect for a quick vegan lunch or dinner.
Colorful, flavorful, and easy, they’re a plant-based favorite.
Vegan Chinese Eggplant in Garlic Sauce
This vegan Chinese eggplant dish is tender, garlicky, and full of umami.
Eggplant is stir-fried with a savory garlic-soy sauce for a rich, flavorful dish.
It’s perfect as a main course or side.
Every bite delivers soft, silky eggplant coated in a bold, garlicky sauce.
Ingredients:
- 2 medium eggplants, cut into cubes
- 2 garlic cloves, minced
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tbsp vegetable oil
- 1 tsp sesame oil
- Green onions for garnish
Instructions:
- Heat vegetable oil in a skillet over medium heat; sauté garlic until fragrant.
- Add eggplant and stir-fry 5–6 minutes until tender.
- Add soy sauce, rice vinegar, maple syrup, and sesame oil; toss to coat.
- Cook 2 more minutes until heated through.
- Garnish with green onions and serve hot.
This eggplant dish is tender, garlicky, and flavorful.
Perfect as a vegan main or side.
The sauce adds depth and umami without animal products.
Savory, rich, and easy, it’s a plant-based favorite.
Vegan Thai Basil Tofu
This vegan Thai basil tofu is aromatic, spicy, and savory.
Tofu is stir-fried with fresh basil, chili, garlic, and vegetables for a flavorful dish.
It’s perfect for lunch or dinner with rice.
Every bite delivers tender tofu with bold Thai flavors and fragrant basil.
Ingredients:
- 1 block firm tofu, cubed
- 1 cup bell peppers, sliced
- 2 garlic cloves, minced
- 1–2 red chilies, sliced
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp vegetable oil
- 1 cup fresh basil leaves
Instructions:
- Heat vegetable oil in a skillet over medium-high heat; sauté garlic and chilies until fragrant.
- Add tofu and cook until golden brown.
- Add bell peppers and stir-fry 3–4 minutes.
- Stir in soy sauce, maple syrup, and fresh basil leaves; cook 1–2 minutes.
- Serve hot with steamed rice.
This Thai basil tofu is aromatic, savory, and slightly spicy.
The fresh basil enhances the bold flavors.
Perfect for a vegan Thai-inspired meal.
Quick, vibrant, and satisfying, it’s a plant-based favorite.
Vegan Hot and Sour Soup
This vegan hot and sour soup is tangy, spicy, and comforting.
Tofu, mushrooms, and vegetables are simmered in a flavorful broth with vinegar and chili for a warming soup.
It’s perfect as a starter or a light lunch.
Every spoonful delivers tender vegetables in a tangy, spicy, umami-rich broth.
Ingredients:
- 4 cups vegetable broth
- 1 cup mushrooms, sliced
- 1 cup firm tofu, cubed
- 1 carrot, julienned
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp chili paste
- 1 tsp sesame oil
- 2 green onions, sliced
Instructions:
- Heat vegetable broth in a pot over medium heat.
- Add mushrooms, tofu, and carrot; simmer 10 minutes.
- Stir in soy sauce, rice vinegar, chili paste, and sesame oil.
- Simmer 2 more minutes and serve hot.
- Garnish with green onions before serving.
This hot and sour soup is tangy, spicy, and comforting.
It’s light, flavorful, and vegan-friendly.
Perfect as a starter or a healthy lunch.
Bold, warm, and satisfying, it’s a vegan Asian classic.
Vegan Pad See Ew
This vegan Pad See Ew is savory, slightly sweet, and satisfying.
Wide rice noodles are stir-fried with tofu, broccoli, and carrots in a rich soy-based sauce.
It’s perfect for a quick lunch or dinner.
Every bite delivers tender noodles, crisp vegetables, and umami-packed flavor.
Ingredients:
- 8 oz wide rice noodles, cooked
- 1 block firm tofu, cubed
- 1 cup broccoli florets
- 1 carrot, sliced
- 2 garlic cloves, minced
- 3 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp vegetable oil
- White pepper to taste
Instructions:
- Heat vegetable oil in a skillet over medium-high heat; sauté garlic until fragrant.
- Add tofu and cook until golden brown.
- Add broccoli and carrots; stir-fry 3–4 minutes.
- Add cooked noodles, soy sauce, and maple syrup; toss to coat evenly.
- Cook 2–3 more minutes and serve hot with a sprinkle of white pepper.
This Pad See Ew is savory, slightly sweet, and filling.
The noodles and vegetables create a satisfying texture and flavor.
Perfect for vegan lunches or dinners.
Flavorful, quick, and hearty, it’s a plant-based favorite.
