Make this recipe check out my thai red curry, my pad thai noodles, thai peanut noodles or my sweet and sour tofu recipe. Add the baked tofu, add the cornstarch mixture and simmer briefly on medium heatr. Now vigorously sauté the vegetables except for the sprouts in a little water in a large pot on medium-high heat. The firmer it is, the firmer the tofu stays in the sauce afterward and will not get soggy. Bake it so that the outside edges are to your preference. Now bake the tofu in a preheated oven 180 C for about 5 - 10 min or until crispy. This vegan chop suey recipe is a healthy vegetable stir fry that is also plant-based, gluten-free (use gluten-free sauces), and suitable for vegetarians. If you are a sauce person, prepare double of the amount. Mix the chop suey sauce with the ingredients mentioned above. Enjoy this vegetable chop suey which combines mixed veggies with a savory, slightly spiced starch-thickened sauce served over rice or noodles with optional. Mix a marinade from the above ingredients and mix the tofu under the marinade and set aside.Ĭut the vegetables like the baby bok choy in bite size pieces. Press the tofu and cut into thin triangles about half a centimeter thick, or cut small pieces of tofu. You can find the ingredients with quantities and the recipe to print out on the recipe card below. Read More Jump to:Ī quick list of the ingredients you will need to make this vegan chop suey recipe. Plus, this vegetarian-friendly dish is entirely oil free for your healthiest weeknight meal yet! So grab some tofu, get chopping those vegetables and let’s make this amazing veggie chop suey tonight!Īs an Amazon Associate, I earn from qualifying purchases. I like to serve this with a big pile of cooked white rice.Are you a busy vegan looking for an easy and tasty dinner idea? Look no further! This delicious vegan vegetable chop suey recipe is the perfect option not only does it come together quickly, but it's also loaded with veggies and uses tofu to give it an extra boost of protein. Add it to the cooked veggies and stir until it starts to thickened.

In a small bowl, whisk together the 2/3 cup water, soy sauce, cornstarch and sugar. Remember this dish is flexible if you don’t like bean sprouts or don’t have them on hand, just skip this part. Remove the lid and add the bean sprouts, cooking for a few minutes more. I cut everything into bite-sized chunks before adding it.

If you are adding leftover chicken or pork to the dish, now is a great time to throw it in the pot.

(Which translates to me cooking my veggies pretty long). I like a little bite left in my carrots but my husband and daughter prefer them completely cooked. Cook it for about 5 minutes or until everything is done to your liking. Beef, broccoli, onion, carrots, celery, cabbage, snap peas, & mushrooms. Put a lid (or a large plate if you can’t find the lid) on and bring the veggie mixture to a boil. Add the cauliflower, broccoli and the 1 cup of water. Saute everything until the vegetables start to soften and you can smell the onion. In other words, use this recipe as a starting point and then change it around to fit your family and your budget. To make this extra frugal use whatever vegetables are in season or on sale. I’ll share my version of vegetable chop suey with you, but feel free to add some leftover chicken, pork or beef to it for a meaty Asian inspired meal. Chop Suey is a great Asian dish you can make out of almost anything.

Gluten vegetable chop suey