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!


Coursedinner
CuisineChinese

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
​

1. 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.
2. 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: