Chinese Veggie Recipes

Orange Roasted Vegeterian Chicken

Orange Roasted Vegetarian Chicken


  • 1 vegetarian Chicken Free Chicken, slicedimages
  • 1 onion, cut into 1 inch cubes
  • 1 green pepper, cut into 1/2 inch strips
  • 1 carrot cut diagonally into 1/2 inch slices
  • 1 celery stalk, cut diagonally into 1/2 inch pieces
  • 1 orange, thinly sliced
  • 1 potato, cut into 1/2 inch slices
  • 1 tsp Braggs Liquid Aminos or soy sauce
  • 1 tbsp olive oil
  • 1 cup water
  • 1 clove garlic


In olive oil, stir-fry onions and potatoes until onions become translucent. Add other vegetables, garlic and dry spices. Continue stir-fry until peppers are soft.

Add Chicken Free Chicken. Stir fry additional 5 minutes.

Add Braggs and water. Bring to simmer, covert and cook about 15 minutes, or until potatoes are soft.



Vegetarian Crock Pot Chow Mein with Seitan


This Chinese chow mein recipe with seitan is a vegetarian crock pot recipe that you can prepare in the morning and leave in the crock pot all day. I don’t really like water chestnuts, so sometimes I add cashews during the last few minutes of cooking instead. You may want to serve this vegetarian chow mein over rice.


  • 1 pound seitan, choppedimages
  • 4 stalks celery, chopped
  • 3 carrots, diced or grated
  • 6 scallions (green onions), sliced
  • 1 cup vegetable broth
  • 1/3 cup soy sauce
  • 1/4 – 1/2 tsp red pepper flakes, to taste
  • 1/2 tsp ginger
  • 1/2 cup bean sprouts
  • 1 8 ounce can water chestnuts, sliced
  • 1/4 cup cornstarch
  • 1/3 cup water


Combine all ingredients, except the cornstarch and water in a slow cooker or crock pot. Cover and allow to cook for 6 to 8 hours on low heat.

After 6 – 8 hours, whisk together the cornstarch and water. Add to crock pot, stirring well. Cover partially, and allow to cook for another 15 minutes.


Sweet and Sour Tofu with Vegetables Recipe


If you’ve ever had a sweet and sour dish at a Chinese restaurant and wondered how they made it, this recipe is for you! Sweet and Sour Tofu with Vegetables is an easy to prepare recipe that will have your family thinking you picked up Chinese take-out! Serve over prepared rice. If you like sweet and sour tofu, you might also want to try this recipe for sweet and sour tempeh


  • 1 tbsp cornstarchimages
  • 3/4 cup vegetable broth
  • 3 tbsp white wine vinegar
  • 3 tbsp sugar
  • 1 tbsp ketchup
  • 2 tbsp soy sauce
  • 1/2 tsp ground ginger
  • 1/4 tsp cayenne pepper
  • 2 tbsp vegetable oil
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 2 carrots, sliced
  • 1 green bell pepper, diced
  • 1/2 cup sliced mushrooms
  • 1 14 oz package of firm or extra firm tofu, drained and cut into 1 inch cubes


In a large bowl, mix together the cornstarch and vegetable broth, then add the vinegar, sugar, ketchup, soy sauce, ginger and cayenne pepper until well mixed. Set aside.

In a large skillet or wok, stir-fry the garlic, onion, and carrots in vegetable oil about 5 minutes, until carrots begin to soften. Add the pepper and mushrooms and stir-fry for another 2-3 minutes.

Add the vegetable broth mix to the veggies and cook until mixture thickens, about 5-7 minutes. Add tofu and allow to cook at least 5 more minutes. Serve over rice and enjoy!


Vegetarian Potstickers

Serves 4 to 6


  • 1/2 pound firm tofuimages
  • 1/2 cup finely shredded carrot
  • 1/2 cup finely chopped bok choy
  • 1/4 cup finely chopped water chestnuts
  • 1/4 cup finely chopped bamboo shoots
  • 1/4 cup finely chopped garlic chives
  • 2 cloves garlic, peeled and minced
  • 1 tablespoon dark soy sauce
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon salt
  • 1 package potsticker or gyoza wrappers
  • 2 tablespoons oil for frying the dumplings


Drain the tofu, cut into cubes and mash. Wash and prepare the vegetables. Combine the tofu with the remainder of the ingredients and seasonings.

Lay out one of the gyoza wrappers in front of you. Dip your finger in the water and moisten the edges of the wrapper.

Place a heaping teaspoon of filling in the middle of the wrapper.

Fold the gyoza wrapper over the filling and pinch the edges to seal it shut. (You may want to use a cornstarch/water mixture to make this easier).

Heat 2 tablespoons oil in a large skillet or wok.When oil is ready, carefully add the dumplings and cook on high heat until golden brown (about 1 minute). Without turning the dumplings over, add 1/2 cup of water and cover. Cook for about 1 minute to cook the raw filling and then uncover and continue cooking until most of the liquid is absorbed.

Serve the potstickers with the burnt side on top, with potsticker dipping sauce or soy sauce mixed with minced ginger for dipping.


Vegan Tofu “Egg” Foo Young Recipe



Vegan Tofu “Egg” Foo Young Recipe – A vegan version of Chinese egg foo young, using tofu instead of eggs.


  • 1 cup snow peasimages
  • 1 cup mushrooms, sliced
  • 6-8 green onions, sliced
  • 1 8 ounce can water chestnuts, sliced
  • 2 tbsp sesame oil
  • 2 cups bean sprouts
  • 1 1/2 blocks firm tofu + 1/2 block
  • 2 tbsp soy sauce
  • 3/4 cup flour
  • 3 tbsp nutritional yeast (optional)
  • 2 tsp baking powder


Pre-heat oven to 325 degrees.

In a large skillet or wok, sautee the snow peas, mushrooms, green onions and water chestnuts in sesame oil for 3 to 5 minutes. Add the bean sprouts and cook for another minute.

In a blender or food processor, process the 1 1/2 blocks of tofu and the soy sauce until smooth. Transfer to a large bowl and mix in by hand the remaining 1/2 block tofu, flour, nutritional yeast and baking powder. Add the vegetables and mix well.

Spoon about 1/3 cup of the mixture onto a baking sheet and gently flatten to about 1/2 inch thick. Continue making patties, using all of the mixture.

Bake for 30 minutes, then turn each patty over and cook for another 15 minutes.

Enjoy your eggless egg-free and vegan tofu egg fu young!