Chop Suey (Vegan)
This vegan chop suey is an amazingly delicious and easy to make plant-based dinner. The sweet, salty and mildly spicy sauce glazes the veggies perfectly, making this dish tastier (and healthier) than a takeaway. It's also flexible, meaning you can clear out your fridge and use any any fresh veggies you have on hand!
Ingredients
- 2 tablespoons neutral vegetable oil
- 1 medium onion sliced
- 1 carrot julienned * see note 1
- 1 red pepper sliced
- 1 cup mushrooms
- 1 cup snow peas
- ½ head cabbage sliced
- 3 cloves garlic minced
Vegan Chop Suey Sauce
- 1 cup vegetable broth
- 1½ tablespoons cornstarch
- 2 tablespoons tamari or soy sauce
- 1 tablespoon mirin
- 2 teaspoons maple syrup
- 1 tablespoon Sriracha sauce
Instructions
- If you're planning on serving your chop suey with rice or noodles, start those now.
- Combine all the sauce ingredients and set aside.
- Heat the vegetable oil in a large non-stick pan or wok. Saute the onion for 30 seconds.
- Add the carrots, snow peas, red pepper, mushrooms and bean sprouts. Saute for one more minute.
- Add the cabbage and garlic and saute for a further 2 minutes.
- Pour the sauce over the top and toss to combine. Cook for an additional minute, or until the sauce is heated through.
Notes
- The secret with the carrots in this recipe is to julienne them. If you don't have a julienne tool, then simply use a peeler and peel them in long strips. If you chop them, they'll take much longer to cook.
- Store in an airtight container in the fridge. Vegan chop suey should stay fresh for 3-4 days. Reheat in a non stick pan or in the microwave.
Nutrition
Calories: 361kcalCarbohydrates: 56gProtein: 8gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 3gTrans Fat: 0.1gSodium: 784mgPotassium: 1076mgFiber: 11gSugar: 30gVitamin A: 7980IUVitamin C: 202mgCalcium: 168mgIron: 3mg
Tried this recipe?Let us know how it was!