14 Inspiring Vegan Vietnamese Recipes for Plant-Based Meals Full of Balance

Embarking on a culinary journey with these 14 vegan Vietnamese recipes is simply delightful. Each dish beautifully combines traditional flavors with a plant-based twist. From the cozy warmth of pho to the crisp freshness of spring rolls, these recipes offer a perfect balance of taste and wellness. Ready to explore this delicious collection of plant-based delights? Let’s savor the flavors together!

Vegan Pho With Aromatic Broth

Vegan Pho With Aromatic Broth is a delightful twist on the traditional Vietnamese noodle soup, offering a vibrant and flavorful experience that’s entirely plant-based. The key to this dish lies in its rich, aromatic broth, infused with traditional spices and herbs. This vegan version isn’t only healthy but also captures the essence of Vietnamese cuisine without compromising on taste.

The broth, simmered with a mix of roasted vegetables and spices like star anise, cinnamon, and ginger, provides a deep and complex flavor profile. Fresh herbs and toppings add layers of texture and zest, making each spoonful a delightful journey of flavors.

This recipe is designed to serve 4-6 people, perfect for a family meal or a gathering with friends. The vegan pho is a versatile dish that can be easily customized with your favorite vegetables and toppings, making it a great choice for both seasoned vegans and those new to plant-based eating.

The preparation involves creating a robust broth, cooking the rice noodles to perfection, and assembling the pho with a variety of vibrant garnishes. Whether you’re a pho enthusiast or trying it for the first time, this recipe will guide you to create a satisfying and nourishing meal.

Ingredients (Serves 4-6):

• 2 tablespoons vegetable oil
• 1 large onion, halved
• 4-inch piece of ginger, sliced
• 4 cloves garlic, smashed
• 2 carrots, chopped
• 2 stalks celery, chopped
• 2 cinnamon sticks
• 4 star anise
• 4 cloves
• 8 cups vegetable broth
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup
• 1 pound rice noodles
• 1 block firm tofu, cubed
• 1 cup bean sprouts
• 1 bunch fresh cilantro, chopped
• 1 bunch fresh Thai basil
• 1 lime, cut into wedges
• 2 green onions, sliced
• Fresh chili slices (optional)

Instructions:

1. Prepare the Broth: Heat the vegetable oil in a large pot over medium heat. Add the halved onion and sliced ginger, and char them for about 3-4 minutes until they develop a nice dark color. This step is essential for adding depth to the broth’s flavor.
2. Add Aromatics: Stir in the smashed garlic, chopped carrots, and celery. Sauté for another 5 minutes until the vegetables begin to soften. Then, add the cinnamon sticks, star anise, and cloves, stirring to release their aromas.
3. Simmer the Broth: Pour in the vegetable broth, soy sauce, and maple syrup. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30-40 minutes. Strain the broth to remove the solids, leaving a clear, aromatic liquid.
4. Cook the Noodles: While the broth simmers, prepare the rice noodles according to the package instructions. Drain and set aside.
5. Prepare the Tofu: In a separate pan, sauté the cubed tofu until golden brown on all sides. Set aside.
6. Assemble the Pho: Divide the cooked rice noodles among serving bowls. Pour the hot broth over the noodles, making sure each bowl is adequately filled. Top with sautéed tofu, bean sprouts, cilantro, Thai basil, green onions, and fresh chili slices if desired.
7. Serve: Offer lime wedges on the side for guests to squeeze over their pho, adding a revitalizing citrusy kick to the dish.

Extra Tips: For the best results, allow the broth to simmer longer if time permits; this will enhance the depth of flavor. Feel free to customize your pho with additional toppings like sliced mushrooms, bok choy, or other seasonal vegetables.

If you prefer a spicier dish, add more fresh chili slices or a dash of sriracha. Finally, make certain the noodles are added just before serving to prevent them from becoming mushy. Enjoy your Vegan Pho With Aromatic Broth as a comforting and nutritious meal.

Fresh Vegan Spring Rolls With Peanut Dipping Sauce

Fresh Vegan Spring Rolls with Peanut Dipping Sauce are a delightful and invigorating appetizer or light meal that bursts with flavors and textures. These spring rolls are packed with fresh vegetables, herbs, and vermicelli noodles, all wrapped in delicate rice paper. The rolls are served with a creamy and slightly spicy peanut dipping sauce that perfectly complements the fresh ingredients. This dish isn’t only a feast for the eyes but also a guilt-free indulgence that’s both satisfying and nutritious.

The beauty of Fresh Vegan Spring Rolls lies in their versatility. You can customize the filling with your favorite vegetables and herbs, making them a great option for using up whatever produce you have on hand. The key to a successful spring roll is to make certain that all the ingredients are fresh and the rice paper is rolled tightly. The peanut dipping sauce, made from simple pantry ingredients, adds a rich and savory element that ties everything together. This recipe serves 4-6 people, making it perfect for a small gathering or family meal.

Ingredients (Serves 4-6)

• 12 rice paper wrappers
• 1 cup vermicelli noodles
• 1 cup shredded carrots
• 1 cup cucumber, julienned
• 1 cup red bell pepper, julienned
• 1 cup purple cabbage, thinly sliced
• 1 cup fresh mint leaves
• 1 cup fresh cilantro
• 1 avocado, sliced
• 1/2 cup roasted peanuts, chopped (optional)

For the Peanut Dipping Sauce:

• 1/2 cup creamy peanut butter
• 2 tablespoons soy sauce
• 2 tablespoons lime juice
• 2 tablespoons hoisin sauce
• 1 tablespoon maple syrup
• 1 teaspoon sriracha (or to taste)
• 1/4 cup warm water

Cooking Instructions

1. Prepare the Vermicelli Noodles: Cook the vermicelli noodles according to the package instructions. Once cooked, drain and rinse them under cold water to stop the cooking process. Set aside.
2. Prep the Vegetables: While the noodles are cooking, prepare all the vegetables. Julienne the cucumber and red bell pepper, thinly slice the purple cabbage, and shred the carrots. Arrange all the prepared vegetables on a platter or a large cutting board for easy access.
3. Make the Peanut Dipping Sauce: In a medium bowl, combine peanut butter, soy sauce, lime juice, hoisin sauce, maple syrup, and sriracha. Gradually add warm water while whisking until the sauce is smooth and reaches your desired consistency. Adjust the seasonings to taste.
4. Set Up a Rolling Station: Fill a large shallow dish or pie pan with warm water. This will be used to soften the rice paper wrappers. Have a clean, damp kitchen towel ready for rolling the spring rolls.
5. Assemble the Spring Rolls: Working one at a time, dip a rice paper wrapper into the warm water for about 15-20 seconds, or until it becomes pliable. Carefully lay it flat on the damp towel. Place a small amount of each filling ingredient (vermicelli noodles, vegetables, herbs, and a slice of avocado) across the center of the wrapper. If using, sprinkle some chopped peanuts on top.
6. Roll the Spring Rolls: Fold the sides of the wrapper over the filling, then tightly roll it up from the bottom, similar to rolling a burrito. Be gentle but firm to make certain of a tight roll. Repeat with the remaining wrappers and fillings.
7. Serve: Arrange the spring rolls on a serving platter and serve immediately with the peanut dipping sauce on the side.

Extra Tips

When making Fresh Vegan Spring Rolls, it’s important to keep the rice paper from sticking by using a damp towel during the rolling process. If the rolls become sticky, lightly moisten your hands to help manage the wrapper without tearing.

Make sure not to overfill the rolls to prevent them from bursting. Spring rolls are best enjoyed fresh, but if you need to store them, keep them in a single layer covered with a damp paper towel in an airtight container to maintain their texture.

The peanut sauce can be made ahead of time and stored in the refrigerator for up to a week. Adjust the consistency of the sauce by adding more warm water if it thickens over time.

Vegan Banh Mi Sandwich With Tofu

The Vegan Banh Mi Sandwich is a delightful plant-based twist on the traditional Vietnamese sandwich, packed with savory flavors and fresh ingredients. The star of this sandwich is marinated tofu, which serves as a delicious and protein-rich substitute for meat. The tofu is paired with an array of colorful vegetables, fresh herbs, and a tangy, sweet-and-sour dressing to create a vibrant and satisfying meal.

This sandwich is perfect for lunch, dinner, or even as a hearty snack, offering a taste of Vietnam’s iconic flavors in a vegan-friendly form. This recipe serves 4-6 people and is perfect for sharing with friends or family. The preparation requires marinating the tofu to infuse it with flavor, then pan-frying it to achieve a crispy texture that contrasts beautifully with the soft, crusty baguette.

You’ll layer the tofu with pickled vegetables, fresh cucumber, cilantro, and a spicy vegan mayonnaise to create a sandwich that’s bursting with flavor and texture. Whether you’re a committed vegan or simply looking to try something new, this Vegan Banh Mi Sandwich is sure to impress.

Ingredients:

• 1 block (14 oz) extra-firm tofu, drained and pressed
• 1/4 cup soy sauce
• 2 tablespoons maple syrup
• 2 tablespoons sesame oil
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1 baguette, cut into 4-6 pieces
• 1 cup grated carrots
• 1 cup daikon radish, julienned
• 1/4 cup rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 cucumber, thinly sliced
• Fresh cilantro leaves
• 1-2 jalapeños, thinly sliced
• 1/2 cup vegan mayonnaise
• 1 tablespoon sriracha sauce

Instructions:

1. Prepare the Tofu Marinade: In a medium bowl, combine soy sauce, maple syrup, sesame oil, minced garlic, and ground ginger. Mix well to combine.
2. Marinate the Tofu: Cut the pressed tofu into 1/2-inch thick slices. Place the slices in a shallow dish and pour the marinade over them, ensuring each piece is well-coated. Cover and refrigerate for at least 30 minutes, turning once halfway through.
3. Pickle the Vegetables: In a separate bowl, mix rice vinegar, sugar, and salt until the sugar dissolves. Add grated carrots and julienned daikon radish to the mixture, and let them sit for at least 20 minutes to pickle.
4. Cook the Tofu: Heat a non-stick skillet over medium heat. Remove tofu from the marinade and cook for about 3-4 minutes on each side until golden brown and slightly crispy. Remove from the pan and set aside.
5. Prepare the Vegan Mayonnaise: In a small bowl, mix vegan mayonnaise with sriracha sauce. Adjust the sriracha to your desired level of spiciness.
6. Assemble the Sandwich: Slice the baguette pieces open and spread a generous amount of sriracha mayo on both sides. Layer with cooked tofu slices, pickled vegetables, cucumber slices, fresh cilantro, and jalapeño slices.
7. Serve: Press the sandwich halves together gently and serve immediately. Enjoy the fresh, spicy, and tangy flavors of your Vegan Banh Mi Sandwich.

Extra Tips:

When preparing the tofu for marination, pressing it thoroughly will help remove excess moisture, allowing it to absorb more flavor from the marinade. If you have time, marinate the tofu overnight for an even more intense flavor.

Adjust the spiciness of the sandwich by adding more or fewer jalapeño slices and sriracha to the mayonnaise. For an added crunch, consider toasting the baguette pieces before assembling the sandwich.

Vietnamese Vegan Bun Cha With Grilled Mushrooms

Bun Cha, a classic dish from Vietnam, is traditionally composed of grilled pork, vermicelli noodles, and a medley of herbs and vegetables. In this vegan adaptation, grilled mushrooms take the center stage, offering a rich umami flavor that complements the traditional Vietnamese flavors beautifully.

The dish is characterized by its harmonious balance of sweet, sour, and savory notes, guaranteeing each bite is as delightful as the last. Perfect for a light lunch or dinner, this vegan version of Bun Cha retains the essence of the original dish while catering to plant-based preferences.

This recipe serves 4-6 people and requires a combination of fresh ingredients and pantry staples. The grilled mushrooms are marinated in a savory sauce, then paired with rice vermicelli, fresh herbs, and a tangy dressing. The end result is a revitalizing and satisfying meal that’s perfect for both warm and cool days.

Follow the recipe below to create this delicious Vegan Vietnamese Bun Cha with Grilled Mushrooms.

Ingredients:

• 500g (about 1 lb) of mixed mushrooms (such as shiitake, portobello, or oyster)
• 300g (about 10 oz) rice vermicelli noodles
• 2 tablespoons soy sauce
• 2 tablespoons maple syrup
• 1 tablespoon rice vinegar
• 2 teaspoons sesame oil
• 1 clove garlic, minced
• 1 teaspoon grated ginger
• 1 cucumber, julienned
• 2 carrots, julienned
• Fresh herbs: mint, basil, and cilantro
• 1 red chili, thinly sliced (optional)
• 1 lime, juiced
• Salt and pepper to taste
• 50g (about 2 oz) roasted peanuts, crushed

Cooking Instructions:

1. Prepare the Marinade: In a bowl, whisk together the soy sauce, maple syrup, rice vinegar, sesame oil, minced garlic, and grated ginger. This will be the marinade for the mushrooms, imparting them with rich flavor.
2. Marinate the Mushrooms: Clean the mushrooms and slice them into even pieces. Place them in a shallow dish and pour the marinade over, making certain all pieces are well-coated. Allow them to marinate for at least 30 minutes, turning occasionally for even absorption.
3. Cook the Vermicelli Noodles: While the mushrooms are marinating, cook the rice vermicelli noodles according to the package instructions. Once cooked, drain and rinse them under cold water to stop the cooking process and prevent sticking.
4. Grill the Mushrooms: Preheat a grill or a grill pan over medium heat. Once hot, place the marinated mushrooms on the grill. Cook for about 5-7 minutes on each side, or until they achieve a nice char and are tender. Remove from heat and set aside.
5. Prepare the Vegetables and Herbs: While the mushrooms are grilling, julienne the cucumber and carrots. Rinse the fresh herbs and gently pat them dry. These will add freshness and an aromatic quality to the dish.
6. Assemble the Bun Cha: In serving bowls, place a portion of the rice vermicelli noodles. Top with grilled mushrooms, julienned vegetables, fresh herbs, and sliced red chili if using. Drizzle with lime juice and season with salt and pepper to taste.
7. Garnish and Serve: Finish with a sprinkle of crushed roasted peanuts for added texture and flavor. Serve immediately and enjoy your Vegan Vietnamese Bun Cha with Grilled Mushrooms!

Extra Tips:

For an extra burst of flavor, consider adding a homemade or store-bought vegan nuoc cham (a traditional Vietnamese dipping sauce) to drizzle over the Bun Cha.

Adjust the level of chili to suit your spice preference, or omit it altogether for a milder dish. Guarantee the mushrooms are evenly sliced to cook consistently on the grill.

This dish is best served fresh, but any leftovers can be stored in an airtight container in the refrigerator for up to two days.

Vegan Lemongrass Tofu Vermicelli Bowl

Vegan Lemongrass Tofu Vermicelli Bowl is a delightful and invigorating Vietnamese dish that brings together an array of flavors and textures. This dish features crispy lemongrass-infused tofu, fresh vegetables, and tender vermicelli rice noodles, all harmoniously combined in a vibrant bowl. Perfect for a light lunch or dinner, this dish isn’t only delicious but also packed with nutrients, making it a great choice for those looking to enjoy a healthy and plant-based meal.

The star of this dish is the lemongrass tofu, marinated to perfection and then pan-fried until golden and crispy. The lemongrass imparts a subtle citrus aroma that pairs beautifully with the savory tofu. Complemented by a colorful array of vegetables, such as cucumber, carrots, and fresh herbs, this vermicelli bowl is dressed with a tangy and slightly sweet sauce that ties all the elements together.

Whether you’re a seasoned vegan or just looking to try something new, this Vegan Lemongrass Tofu Vermicelli Bowl is sure to become a favorite in your culinary repertoire.

Ingredients (Serves 4-6):

• 1 block (14 oz) firm tofu, pressed and cubed
• 3 tablespoons soy sauce
• 2 tablespoons fresh lemongrass, finely chopped
• 2 tablespoons vegetable oil
• 1 tablespoon maple syrup
• 1 tablespoon rice vinegar
• 8 oz vermicelli rice noodles
• 1 cucumber, julienned
• 1 carrot, julienned
• 1 cup bean sprouts
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• 1/4 cup roasted peanuts, crushed
• Lime wedges (for serving)

Cooking Instructions:

1. Prepare the Tofu Marinade: In a bowl, combine the soy sauce, finely chopped lemongrass, maple syrup, and rice vinegar. Add the tofu cubes, making sure they’re well-coated. Let the tofu marinate for at least 30 minutes, allowing the flavors to penetrate the tofu.
2. Cook the Vermicelli Noodles: While the tofu is marinating, cook the vermicelli rice noodles according to the package instructions. Once cooked, drain and rinse the noodles under cold water to stop the cooking process and prevent them from sticking.
3. Pan-Fry the Tofu: Heat the vegetable oil in a large non-stick skillet over medium-high heat. Add the marinated tofu cubes and fry until they’re golden and crispy on all sides, about 8-10 minutes. Remove from heat and set aside.
4. Assemble the Bowl: In serving bowls, divide the cooked vermicelli noodles evenly. Top with the crispy lemongrass tofu, julienned cucumber, julienned carrot, and bean sprouts. Garnish with fresh mint leaves, cilantro leaves, and a sprinkle of crushed roasted peanuts.
5. Serve: Serve the bowls with lime wedges on the side for an extra zest of citrus flavor.

Extra Tips: To save time, you can press the tofu ahead of time by placing it between paper towels and setting a heavy object on top for at least 20 minutes to remove excess moisture. This will help the tofu absorb the marinade better and achieve a crispier texture when fried.

Additionally, feel free to customize the bowl with your favorite vegetables or add a spicy kick with sliced chili peppers.

Vegan Vietnamese Pancakes (Banh Xeo)

Vegan Vietnamese Pancakes, or Banh Xeo, are a delicious and crispy delight that combines the rich flavors of Vietnamese cuisine with the health benefits of a plant-based diet. These savory pancakes are traditionally made with rice flour and coconut milk, creating a thin, crispy crust that encases a flavorful filling of vegetables and tofu. The name “Banh Xeo” is derived from the sizzling sound the batter makes when it hits the hot pan, a delightful auditory hint of the deliciousness to come.

Perfect for a light lunch or as part of a larger meal, Vegan Banh Xeo isn’t only easy to make but also highly customizable. The pancakes can be filled with a variety of ingredients depending on what’s in season or what you have on hand. Traditionally served with fresh herbs, lettuce leaves, and a tangy dipping sauce, these pancakes offer a symphony of textures and flavors that are sure to please both vegans and non-vegans alike.

Ingredients (Serving Size: 4-6 people)

• 2 cups rice flour
• 1/2 cup cornstarch
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon salt
• 2 cups coconut milk
• 1 1/2 cups water
• 2 tablespoons vegetable oil (plus extra for frying)
• 1 block (14 ounces) firm tofu, pressed and sliced
• 1 cup bean sprouts
• 1 cup sliced mushrooms
• 1/2 cup thinly sliced scallions
• Lettuce leaves for serving
• Fresh mint and cilantro for garnish
• Dipping sauce (soy sauce, lime juice, sugar, and minced garlic)

Cooking Instructions

1. Prepare the Batter: In a large mixing bowl, combine rice flour, cornstarch, turmeric powder, and salt. Gradually add coconut milk and water, whisking until the batter is smooth and lump-free. Stir in 2 tablespoons of vegetable oil. Let the batter rest for at least 30 minutes to allow the flavors to meld.
2. Prepare the Filling: While the batter rests, press the tofu to remove excess moisture. Slice the tofu into thin strips. In a large skillet, heat a tablespoon of oil over medium heat. Add tofu slices and sauté until golden and slightly crispy. Remove from the skillet and set aside.
3. Cook the Pancakes: Heat a non-stick pan over medium-high heat and lightly coat with oil. Pour a ladleful of batter into the pan, swirling to cover the bottom with a thin layer. Add a few slices of tofu, a handful of bean sprouts, mushrooms, and scallions onto one side of the pancake. Cover the pan with a lid and cook for about 3-4 minutes until the edges are crispy and the center is cooked through.
4. Fold and Serve: Once cooked, fold the pancake in half to encase the filling. Transfer to a serving plate. Repeat with the remaining batter and filling ingredients.
5. Garnish and Serve: Serve the pancakes hot with lettuce leaves, fresh mint, and cilantro. Accompany with a bowl of prepared dipping sauce on the side for a complete experience.

Extra Tips

For the best texture, verify the pan is hot enough before pouring the batter to achieve a crispy crust. Adjust the consistency of the batter with a little more water if it’s too thick, as it should be thin enough to spread easily across the pan.

Feel free to experiment with the filling by adding different vegetables like carrots or bell peppers for added color and flavor. To make the dish gluten-free, ensure that the soy sauce used in the dipping sauce is a gluten-free variety. Enjoy the process of making each pancake, as the sizzling sound and aroma are all part of the delightful experience of cooking Banh Xeo.

Vegan Vietnamese Curry With Eggplant and Sweet Potatoes

Vegan Vietnamese Curry With Eggplant and Sweet Potatoes is a delightful fusion of aromatic spices and vibrant vegetables that results in a hearty and comforting dish. This curry is a great way to enjoy traditional Vietnamese flavors in a vegan-friendly meal. The rich coconut milk base complements the natural sweetness of the sweet potatoes and the savory depth of the eggplant, creating a well-balanced and satisfying dish. Perfect for a cozy dinner, this curry is both nutritious and flavorful, offering a delightful experience for your taste buds.

This Vegan Vietnamese Curry isn’t only packed with flavor but also with nutrients, making it a great choice for a wholesome meal. The use of fresh herbs and spices, such as lemongrass and ginger, elevates the dish and provides authentic Vietnamese taste. Preparing this dish is relatively easy and doesn’t require any specialized cooking skills, making it perfect for both beginners and seasoned cooks.

Serve it over jasmine rice or with a side of crusty bread for a complete meal that can be enjoyed by everyone, including those who aren’t vegan.

Ingredients (Serves 4-6):

• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 stalks lemongrass, trimmed and crushed
• 1 tablespoon curry powder
• 1 teaspoon turmeric powder
• 1 medium eggplant, cut into cubes
• 2 medium sweet potatoes, peeled and cubed
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• Salt and pepper to taste
• 1 cup green beans, trimmed and halved
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving

Instructions:

1. Prepare the Aromatics: Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic, grated ginger, and crushed lemongrass, and cook for another 2 minutes until fragrant.
2. Add Spices: Stir in the curry powder and turmeric powder, making sure that the onions are well-coated with the spices. Cook for 1-2 minutes to allow the spices to release their flavors.
3. Cook the Vegetables: Add the cubed eggplant and sweet potatoes to the pot, stirring them to coat with the spice mixture. Cook for about 5 minutes, allowing the vegetables to absorb the flavors.
4. Simmer the Curry: Pour in the coconut milk and vegetable broth, and bring the mixture to a gentle simmer. Add the soy sauce, sugar, salt, and pepper. Cover the pot and let it cook for about 15-20 minutes, or until the sweet potatoes are tender.
5. Add the Green Beans: Stir in the green beans and continue to cook for an additional 5 minutes, or until the beans are just tender but still vibrant in color.
6. Finish and Serve: Taste and adjust the seasoning if necessary. Remove the lemongrass stalks before serving. Ladle the curry into bowls, garnish with fresh cilantro, and serve with lime wedges on the side for an extra burst of freshness.

Extra Tips:

For the best results, make sure to cut the vegetables into uniform sizes to facilitate even cooking. If you prefer a thicker curry, you can reduce the amount of vegetable broth or let the curry simmer uncovered for a few extra minutes to allow it to thicken.

Feel free to add other vegetables like bell peppers or carrots for more variety. This curry can also be made in advance and tastes even better the next day as the flavors have more time to meld together. Enjoy it with your favorite rice or bread for a complete meal!

Vegan Goi Cuon With Hoisin-Peanut Sauce

Vegan Goi Cuon, or Vietnamese spring rolls, are a delightful dish that offers a rejuvenating taste of fresh vegetables and herbs encased in delicate rice paper. This vegan version brings together an array of colorful veggies and tofu, making it both nutritious and satisfying.

Paired with a homemade hoisin-peanut sauce, these spring rolls are perfect for a light lunch or as a starter for a larger meal. The combination of fresh, crunchy ingredients and the rich, savory sauce creates a symphony of flavors that’s hard to resist.

These spring rolls aren’t only visually appealing but also quite simple to make. They’re adaptable to what you have on hand and can be customized to suit different taste preferences. The hoisin-peanut sauce is an essential component that elevates the flavors, providing a creamy and nutty contrast to the crisp and fresh rolls.

With a little bit of preparation and practice, you’ll be able to roll these up in no time and enjoy a taste of Vietnam in the comfort of your home.

Ingredients (Serves 4-6)

• 12-15 rice paper wrappers
• 1 block of firm tofu
• 1 tablespoon soy sauce
• 1 tablespoon vegetable oil
• 1 cup of vermicelli noodles
• 1 cup of grated carrots
• 1 cucumber, julienned
• 1 bell pepper, thinly sliced
• 1 cup of fresh basil leaves
• 1 cup of fresh mint leaves
• 1 cup of fresh cilantro
• 1/4 cup hoisin sauce
• 2 tablespoons peanut butter
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 clove garlic, minced
• 1/4 cup water
• Crushed peanuts (for garnish)

Instructions

1. Prepare the Tofu: Begin by pressing the tofu to remove excess moisture. Once pressed, cut the tofu into strips. Heat a pan over medium heat and add the vegetable oil. Add the tofu strips, and cook until golden brown on all sides, about 5-7 minutes. Sprinkle with soy sauce, toss to coat, and set aside.
2. Cook the Vermicelli Noodles: Bring a pot of water to a boil. Add the vermicelli noodles and cook according to the package instructions, usually 3-5 minutes. Drain and rinse with cold water to stop the cooking process. Set aside.
3. Prepare the Vegetables: While the tofu cooks, prepare the vegetables. Grate the carrots, julienne the cucumber, and thinly slice the bell pepper. Wash and dry the herbs.
4. Make the Hoisin-Peanut Sauce: In a small bowl, combine the hoisin sauce, peanut butter, soy sauce, rice vinegar, sesame oil, minced garlic, and water. Whisk together until smooth and well combined. Adjust the consistency with additional water if necessary.
5. Assemble the Rolls: Fill a shallow dish with warm water. Dip each rice paper wrapper in the water for about 10-15 seconds until pliable. Lay the wrapper on a damp kitchen towel or cutting board. In the center, layer a small amount of vermicelli noodles, tofu strips, grated carrots, cucumber, bell pepper, and a few leaves of basil, mint, and cilantro.
6. Roll the Spring Rolls: To roll, fold in the sides of the wrapper over the filling, then tightly roll from the bottom up, similar to a burrito. Repeat with the remaining wrappers and filling ingredients.
7. Serve: Arrange the spring rolls on a serving platter, and serve with the hoisin-peanut sauce on the side. Garnish the sauce with crushed peanuts if desired.

Extra Tips

When working with rice paper wrappers, make sure you don’t over-soak them as they can become too soft and tear easily. Keeping a damp towel on hand can help keep the wrappers moist and easy to handle.

Customize your Vegan Goi Cuon by adding your favorite vegetables or proteins; just make sure they’re cut into thin, manageable pieces. Experiment with different herbs to find your preferred flavor combination.

If you find the hoisin-peanut sauce too thick, simply add a little more water to reach your desired consistency. Enjoy the process and have fun creating these delicious and healthy spring rolls!

Vegan Vietnamese Noodle Salad With Spicy Dressing

Set forth on a culinary journey with this delicious Vegan Vietnamese Noodle Salad with Spicy Dressing. This vibrant dish combines fresh, crunchy vegetables with tender rice noodles, all tossed in a zesty and spicy dressing that tantalizes the taste buds. It’s a perfect blend of flavors and textures, offering a revitalizing and satisfying meal that’s both nourishing and delightful.

Whether you’re looking for a light lunch or a flavorful side dish, this vegan salad is sure to impress.

What makes this salad outstanding is its versatility and ease of preparation. It’s a fantastic way to enjoy a variety of vegetables, and you can easily customize it to your liking. The spicy dressing is the star of the show, providing a bold kick that complements the fresh ingredients beautifully.

Prepare this dish for a family gathering, a potluck, or simply treat yourself to a wholesome meal that embodies the essence of Vietnamese cuisine.

Ingredients (Serves 4-6):

• 200g rice noodles
• 1 cup shredded carrots
• 1 cup cucumber, thinly sliced
• 1 cup shredded red cabbage
• 1 red bell pepper, thinly sliced
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1/4 cup roasted peanuts, chopped
• 2 tablespoons sesame seeds

Spicy Dressing:

• 1/4 cup soy sauce
• 2 tablespoons lime juice
• 2 tablespoons maple syrup
• 1 tablespoon rice vinegar
• 1 tablespoon sriracha
• 1 garlic clove, minced
• 1 teaspoon grated ginger

Cooking Instructions:

1. Prepare the Rice Noodles: Cook the rice noodles according to the package instructions. Once cooked, drain and rinse them under cold water to stop the cooking process. Set aside.
2. Prepare the Vegetables: While the noodles are cooking, prepare the vegetables. Shred the carrots and cabbage, thinly slice the cucumber and bell pepper, and roughly chop the mint and cilantro leaves.
3. Make the Spicy Dressing: In a small bowl, whisk together the soy sauce, lime juice, maple syrup, rice vinegar, sriracha, minced garlic, and grated ginger until well combined. Adjust the seasoning to taste if necessary.
4. Assemble the Salad: In a large mixing bowl, combine the cooked rice noodles, shredded carrots, sliced cucumber, red cabbage, and red bell pepper. Add the fresh mint and cilantro leaves.
5. Add the Dressing: Pour the spicy dressing over the noodle and vegetable mixture. Toss everything together until all the ingredients are well coated with the dressing.
6. Garnish and Serve: Transfer the salad to a serving platter or individual bowls. Garnish with chopped roasted peanuts and sesame seeds. Serve immediately for the freshest flavor and texture.

Extra Tips:

For an even more flavorful salad, consider letting the vegetables marinate in the spicy dressing for about 10 minutes before combining them with the noodles. This allows the flavors to meld beautifully.

If you prefer a milder salad, reduce the amount of sriracha in the dressing. Feel free to add other vegetables like bean sprouts or edamame for extra nutrition.

For best results, serve the salad chilled or at room temperature. Enjoy your culinary creation!

Vegan Vietnamese Hotpot With Tofu and Vegetables

Vegan Vietnamese Hotpot With Tofu and Vegetables is a delightful and aromatic dish that brings together the rich flavors of Vietnam in a warm and comforting meal. Hotpot is a communal dining experience where everyone at the table can cook their own ingredients in a shared pot of simmering broth. This Vietnamese version is loaded with fresh vegetables, tofu, and aromatic herbs, making it both healthy and satisfying. It’s perfect for gatherings with friends and family, allowing everyone to customize their bowls with their favorite ingredients.

The base of this hotpot is a fragrant and flavorful broth made with vegetable stock, lemongrass, ginger, and spices. The broth is the heart of the dish, infusing all the ingredients with its delicious aroma. Once the broth is ready, an array of fresh vegetables such as mushrooms, bok choy, and carrots are added, along with cubes of firm tofu. The dish is typically served with a variety of dipping sauces and condiments, allowing each person to tailor the flavors to their liking. This Vegan Vietnamese Hotpot isn’t only a feast for the palate but also a feast for the eyes with its vibrant colors and textures.

Ingredients (Serves 4-6):

• 8 cups vegetable stock
• 2 stalks lemongrass, cut into 2-inch pieces and smashed
• 4 slices ginger
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 package (14 oz) firm tofu, cut into cubes
• 1 cup sliced mushrooms (shiitake or button)
• 1 cup baby bok choy, halved
• 1 cup carrots, sliced
• 1 cup broccoli florets
• 1 cup napa cabbage, chopped
• 1 cup bean sprouts
• Fresh herbs: basil, cilantro, and mint
• Rice noodles or vermicelli (optional)
• Lime wedges
• Dipping sauces (hoisin sauce, chili sauce, soy sauce)

Cooking Instructions:

1. Prepare the Broth: In a large pot, bring the vegetable stock to a boil. Add the lemongrass, ginger, soy sauce, sugar, and salt. Reduce the heat and let it simmer for 15-20 minutes to allow the flavors to meld.
2. Prepare the Ingredients: While the broth is simmering, prepare the vegetables and tofu. Cut the tofu into cubes and slice the mushrooms, carrots, and other vegetables as needed. Arrange them on a large platter for easy access during the meal.
3. Simmer the Ingredients: Once the broth is ready, remove the lemongrass and ginger. Gradually add the tofu and vegetables to the pot. Let them cook for about 5-7 minutes or until they’re tender but still vibrant.
4. Cook the Noodles (Optional): If you’re using rice noodles or vermicelli, cook them according to package instructions. Once cooked, drain and set aside.
5. Serve the Hotpot: Place the hotpot pot in the center of the table with a portable burner to keep it simmering. Serve with bowls of cooked rice noodles or vermicelli, fresh herbs, and lime wedges on the side. Allow each person to scoop out their preferred combination of ingredients and broth into their bowls.
6. Customize with Dipping Sauces: Provide a variety of dipping sauces such as hoisin, chili, and soy sauce for guests to mix and match. Encourage them to add fresh herbs and a squeeze of lime for enhanced flavor.

Extra Tips:

When preparing Vegan Vietnamese Hotpot, it’s important to use fresh, high-quality ingredients to make the flavors shine. For a more robust broth, consider adding a few slices of dried seaweed or a couple of star anise pods to the simmering broth.

Adjust the quantity of vegetables based on personal preference, and feel free to add other favorites like zucchini or bell peppers. If you don’t have a portable burner, you can keep the hotpot warm on the stove and serve individual bowls at the table.

Vegan Vietnamese Stir-Fried Morning Glory

Vegan Vietnamese Stir-Fried Morning Glory, also known as “Rau Muống Xào Tỏi”, is a vibrant and flavorful dish that’s popular in Vietnamese cuisine. This dish highlights morning glory, a leafy green vegetable that’s commonly used in Southeast Asian cooking. With its tender stems and delicate leaves, morning glory absorbs the delicious blend of garlic, soy sauce, and other seasonings beautifully, resulting in a savory and aromatic dish.

This recipe isn’t only vegan-friendly but also quick and easy to prepare, making it a perfect addition to any meal. Morning glory is packed with nutrients, making this dish not only delicious but also healthy. The freshness of the greens combined with the umami-rich sauce creates a delightful balance of flavors that’s both satisfying and nourishing.

Whether you’re a seasoned vegan or simply looking to incorporate more plant-based meals into your diet, Vegan Vietnamese Stir-Fried Morning Glory is a must-try dish that will transport your taste buds straight to the heart of Vietnam.

Ingredients for 4-6 servings:

• 2 bunches of morning glory (about 500 grams)
• 4 cloves of garlic, minced
• 2 tablespoons of soy sauce
• 1 tablespoon of vegetable oil
• 1 teaspoon of sugar
• 1 teaspoon of salt
• 1/4 teaspoon of black pepper
• 2 tablespoons of water
• Optional: fresh chili slices for garnish

Cooking Instructions:

1. Prepare the Morning Glory: Start by thoroughly washing the morning glory under running water to remove any dirt or grit. Trim off any tough ends from the stems and cut the morning glory into 3-4 inch pieces.
2. Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat. Once the oil is hot, add the minced garlic and stir-fry for about 30 seconds, or until it becomes fragrant and lightly golden.
3. Stir-Fry the Greens: Add the prepared morning glory to the skillet. Use tongs or a spatula to toss the greens continuously, ensuring they’re coated with the garlic-infused oil. Stir-fry for about 2-3 minutes until the leaves begin to wilt.
4. Season the Dish: Pour the soy sauce, sugar, salt, and black pepper over the morning glory. Add 2 tablespoons of water to prevent the greens from sticking to the pan. Continue to stir-fry for another 2-3 minutes, until the stems are tender-crisp and the leaves are fully wilted.
5. Serve and Garnish: Once the morning glory is cooked to your desired tenderness, remove the skillet from the heat. Transfer the dish to a serving platter and garnish with fresh chili slices if desired. Serve immediately while hot.

Extra Tips:

When cooking Vegan Vietnamese Stir-Fried Morning Glory, it’s important to keep the cooking time short to maintain the vibrant color and crisp texture of the greens. Be sure to have all your ingredients prepped and ready before you start cooking, as the process moves quickly.

If morning glory isn’t available, you can substitute it with spinach or water spinach for a similar taste and texture. Adjust the seasoning to your preference, and feel free to add a splash of lime juice for a hint of tanginess.

Vegan Vietnamese Rice Paper Pizza

Vegan Vietnamese Rice Paper Pizza is a delightful and inventive take on traditional pizza, bringing together the delicate crispiness of rice paper with a medley of vibrant, fresh vegetables and aromatic herbs. This dish is both light and satisfying, offering a perfect balance of flavors and textures that’s sure to please vegans and non-vegans alike.

With its quick preparation and cooking time, this recipe is perfect for a weeknight dinner or a fun weekend meal with friends and family. Originating from the streets of Vietnam, this veganized version of rice paper pizza is a demonstration of the versatility and creativity inherent in Vietnamese cuisine.

The rice paper acts as a unique, thin crust that crisps up beautifully when cooked, providing a perfect base for a variety of toppings. In this recipe, we’ll use a combination of fresh vegetables, tofu, and Vietnamese-inspired seasonings to create a delicious and healthy meal. The result is a colorful and flavorful dish that captures the essence of Vietnamese street food in a plant-based form.

Ingredients (Serves 4-6)

• 12 rice paper sheets
• 1 block (14 oz) firm tofu, pressed and crumbled
• 1 cup shredded carrots
• 1 cup thinly sliced bell peppers (any color)
• 1 cup bean sprouts
• 1/2 cup chopped scallions
• 1/2 cup fresh cilantro leaves
• 1/4 cup hoisin sauce
• 2 tablespoons soy sauce
• 2 tablespoons vegetable oil
• 1 tablespoon sesame oil
• 2 teaspoons minced garlic
• 1 teaspoon minced ginger
• Red pepper flakes (optional, to taste)
• Salt and pepper, to taste
• Lime wedges, for serving

Cooking Instructions

1. Prepare the Tofu Mixture: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the minced garlic and ginger, sautéing until fragrant, about 1 minute. Add the crumbled tofu to the skillet and cook for about 5-7 minutes, stirring occasionally, until the tofu is lightly browned.

Stir in the soy sauce, hoisin sauce, and sesame oil. Cook for another 2-3 minutes to allow the flavors to meld. Remove from heat, and set aside.

2. Prepare the Toppings: In a large mixing bowl, combine the shredded carrots, sliced bell peppers, bean sprouts, and chopped scallions. Season with salt, pepper, and red pepper flakes if using. Toss the vegetables to mix well.

3. Assemble the Pizzas: Lay out the rice paper sheets on a clean, damp kitchen towel to prevent sticking. Place a small amount of the tofu mixture in the center of each sheet, spreading it evenly but leaving a small border around the edges.

Top with a generous amount of the vegetable mixture and sprinkle fresh cilantro leaves on top.

4. Cook the Rice Paper Pizzas: Heat a non-stick pan over medium heat and lightly brush with the remaining vegetable oil. Gently place each assembled rice paper sheet in the pan, cooking for about 2-3 minutes on each side until the rice paper becomes crispy and golden brown.

You may need to do this in batches, depending on the size of your pan.

5. Serve: Remove the crispy rice paper pizzas from the pan and cut into wedges. Serve immediately with lime wedges on the side for an extra burst of freshness.

Extra Tips

When selecting rice paper, opt for the thinner sheets, as they crisp up more easily and provide a better texture for the pizza base. To avoid the rice paper sticking to the pan, make sure to keep it lightly oiled and use a non-stick surface.

For a spicier kick, consider adding sriracha or your favorite hot sauce to the tofu mixture. Additionally, you can customize the toppings according to your preference, incorporating other vegetables like mushrooms or zucchini for added variety.

Remember to serve these pizzas immediately to enjoy their full crispiness and flavor.

Vegan Vietnamese Sweet and Sour Soup

Vegan Vietnamese Sweet and Sour Soup, also known as Canh Chua, is a vibrant and flavorful dish that perfectly balances tangy and sweet flavors with an abundance of fresh vegetables and herbs. This iconic soup is a staple in Vietnamese cuisine, known for its invigorating and aromatic profile. It introduces a delightful combination of tamarind and pineapple to create the signature sweet and sour taste, while the addition of tofu provides a satisfying protein component.

The soup is often garnished with a generous amount of fresh herbs, adding a burst of color and fragrance to the dish. This vegan version of the traditional Vietnamese soup isn’t only delicious but also light and nourishing, making it an ideal choice for a comforting meal. The use of a wide variety of vegetables such as tomatoes, okra, and bean sprouts adds texture and nutrients to the soup.

Whether you’re seeking a quick and easy weeknight dinner or a dish to impress your guests, Vegan Vietnamese Sweet and Sour Soup is sure to tantalize your taste buds and transport you to the vibrant culinary world of Vietnam.

Ingredients for 4-6 servings:

• 1 tablespoon vegetable oil
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 4 cups vegetable broth
• 1 cup fresh pineapple, diced
• 3 tablespoons tamarind paste
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 2 medium tomatoes, cut into wedges
• 1 cup okra, sliced into 1-inch pieces
• 1 block firm tofu, cubed
• 2 cups bean sprouts
• 1 cup fresh mushrooms, sliced (optional)
• 1/4 cup fresh lime juice
• Salt and pepper, to taste
• Fresh cilantro, chopped for garnishing
• Fresh mint leaves, for garnishing
• Thinly sliced red chili, for heat (optional)

Instructions:

1. Prepare the Aromatics: Heat the vegetable oil in a large pot over medium heat. Add the sliced onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
2. Create the Broth: Pour in the vegetable broth and bring to a gentle simmer. Add the diced pineapple, tamarind paste, soy sauce, and sugar. Stir well to combine, allowing the flavors to meld for about 5 minutes.
3. Add Vegetables and Tofu: Introduce the tomato wedges, okra slices, and cubed tofu into the pot. Continue to simmer for another 10 minutes, ensuring that the vegetables are tender but still vibrant in color.
4. Final Touches: Stir in the bean sprouts and mushrooms, if using. Add fresh lime juice and season the soup with salt and pepper to taste. Let the soup simmer for an additional 2-3 minutes to allow the flavors to integrate.
5. Serve and Garnish: Ladle the soup into bowls and garnish with fresh cilantro, mint leaves, and thinly sliced red chili for an added kick. Serve hot alongside steamed rice or crusty bread.

Extra Tips:

To enhance the authenticity of this dish, consider using fresh tamarind pods if available, which can be soaked and strained for a more intense flavor. Adjust the level of sweetness and tartness to your liking by varying the amount of sugar and lime juice.

Feel free to experiment with additional vegetables such as bell peppers or spinach for a personal touch. If you prefer a spicier soup, add more chili or a dash of chili oil. Remember, fresh herbs are key to achieving the traditional aroma and flavor profile, so be generous with your garnishes. Enjoy your culinary journey with this delightful Vegan Vietnamese Sweet and Sour Soup!

Vegan Vietnamese Caramelized Coconut Mushrooms

Vegan Vietnamese Caramelized Coconut Mushrooms is a delightful dish that brings together the rich flavors of Vietnamese cuisine with the wholesome goodness of plant-based ingredients. This recipe features tender mushrooms coated in a sweet and savory caramelized coconut sauce, offering a perfect balance of flavors that will tantalize your taste buds. Ideal for both casual meals and special occasions, this dish is a manifestation of how vegan cooking can be both delicious and satisfying without compromising on traditional flavors.

The star of this dish, the mushrooms, are known for their ability to absorb surrounding flavors, making them a perfect choice for the caramelized coconut sauce. The sauce itself is a harmonious blend of coconut milk, soy sauce, and sugar, which is cooked down to create a rich and luscious coating for the mushrooms. This recipe serves 4-6 people, making it perfect for a family meal or a small gathering with friends. With a few simple ingredients and straightforward steps, you can bring the vibrant flavors of Vietnam into your kitchen.

Ingredients for Vegan Vietnamese Caramelized Coconut Mushrooms (serves 4-6):

• 500g button mushrooms, cleaned and halved
• 1 cup coconut milk
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon vegetable oil
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 1 fresh red chili, sliced (optional, for heat)
• 2 tablespoons chopped fresh cilantro for garnish
• Salt and pepper to taste

Instructions:

1. Prepare the Ingredients: Begin by cleaning the mushrooms thoroughly and cutting them in half. Mince the garlic and ginger, and slice the red chili if using. Set these aside as you prepare the sauce.
2. Make the Caramelized Sauce: In a large pan or wok, heat the vegetable oil over medium heat. Add the minced garlic and ginger, sautéing until fragrant, about 1-2 minutes. Add the brown sugar, stirring continuously until it melts and begins to caramelize.
3. Add Coconut Milk and Soy Sauce: Once the sugar is caramelized, lower the heat slightly and pour in the coconut milk and soy sauce. Stir well to combine the ingredients, allowing them to simmer until the mixture starts to thicken.
4. Cook the Mushrooms: Increase the heat to medium-high, then add the halved mushrooms to the pan. Make sure they’re coated evenly with the sauce. Let them cook for about 8-10 minutes, stirring occasionally, until they’re tender and the sauce has reduced to a thick, glossy consistency.
5. Season and Finish: Taste the sauce and adjust seasoning with salt and pepper as needed. If you prefer a bit of heat, add the sliced red chili at this stage. Stir everything together to guarantee the flavors are well combined.
6. Garnish and Serve: Once the mushrooms are cooked to your liking, remove the pan from heat. Transfer the dish to a serving platter and garnish with freshly chopped cilantro. Serve hot with steamed rice or noodles.

Extra Tips:

For the best flavor, use fresh mushrooms and be sure to clean them well before cooking. If you like a spicier dish, consider adding more red chili or a dash of chili oil.

Be careful not to cook the mushrooms for too long, as they can become mushy; you want them to be tender but still hold their shape. Finally, feel free to add other vegetables such as bell peppers or bok choy to the dish for added texture and nutrition.

Enjoy your Vegan Vietnamese Caramelized Coconut Mushrooms as a delicious and healthy meal option!