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Vegan Chop Suey

Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 976

Ingredients

  • 1 Tbsp. vegetable oil
  • 4 oz. tofu or seitan cut into cubes
  • ½ onion chopped
  • 3 cloves garlic minced
  • 1 cup cabbage shredded
  • 1 cup broccoli florets
  • 2 carrots sliced
  • 1 red bell pepper sliced
  • 6 shiitake mushrooms sliced
  • 8 baby corn fresh or canned
  • ½ cup water chestnuts sliced
  • ½ cup vegetable broth
  • 2 Tbsp. soy sauce
  • 1 Tbsp. cornstarch
  • 1 Tbsp. each hoisin sauce and vegan oyster sauce
  • 1 tsp. sugar

Instructions

  • In a small bowl, whisk together the vegetable broth, soy sauce, cornstarch, hoisin sauce, vegan oyster sauce, and sugar.
  • Heat the oil in a large skillet or wok over medium-high heat.
  • Add the onion and garlic, and stir-fry for 1-2 minutes until fragrant.
  • Add the cabbage, broccoli florets, and red bell pepper to the skillet and stir-fry for 2-3 minutes. Then add carrots, mushrooms, baby corn, and water chestnuts, and stir-fry for another 2 minutes.
  • Add the tofu or seitan and stir-fry for 2-3 minutes until heated through.
  • Pour the sauce over the vegetables and tofu or seitan, and stir-fry for an additional 2-3 minutes until the sauce has thickened and coated the ingredients.
  • Serve the vegan chop suey over rice or noodles. Enjoy!

Video

Nutrition

Calories: 976kcal | Carbohydrates: 202g | Protein: 35g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 0.1mg | Sodium: 639mg | Potassium: 2280mg | Fiber: 25g | Sugar: 47g | Vitamin A: 8484IU | Vitamin C: 116mg | Calcium: 103mg | Iron: 5mg