Hi, my name is Briggitte and I’m addicted to Chinese takeout.
Seriously though, who doesn’t crave Chinese takeout throughout the week but wish it wasn’t so high in fat? I decided to head into my kitchen to try to recreate one of my favorite Chinese dishes, vegetable low mein, but without any oil and filled with a lot of good-for-you fresh veggies.
You could easily add cubed tofu to this dish or even seitan if you want to be extra fancy pants. This dish came out so well and made awesome lunch leftovers for the next few days!
Looking for more recipes like this? This vegan tantan ramen (or Dandan ramen) is a Chinese-Japanese fusion noodle dish that brings together a creamy sesame flavor with the heat of chilies. It includes garlic, ginger, onions, pak choi, and tofu. Tahini, soy sauce, and brown rice miso paste also feature in the dish that is ideal for a cosy night in.
Need more Asian food in your life? We understand. This plant-based Asian sweet potato noodle recipe is the stuff of dreams. It’s colorful, low-carb, and is served in a peanut butter, sesame, and lime satay dressing. The recipe creator steams the vegetables to preserve vitamins and nutrients and also includes raw veg to bring some crunch to the meal.
For a simple yet tasty weeknight recipe, this vegan Thai stir-fry dish is bursting with flavor. With soba noodles, garlic-fried tofu, and maple syrup, it’s just as good, if not better, than Thai takeout. You could also swap out the soba noodles for spiralized veggies if you prefer.
You can make this vegan Singaporean chow mein in less than 30 minutes – win! It’s perfect for when you feel like takeout but want to save some coin. It’s packed with baby corn, red peppers, spring onions, and sugar snap peas, but feel free to trade these for your favorite veggies. This one-pot recipe is very versatile, it can served with hot sauce, tofu for extra protein, or sesame seeds for some crunch.
This recipe was republished with permission from Vegan Guide to the Galaxy.