Best Vegan Filipino Chop Suey Recipes

VEGAN CHOP SUEY (FILIPINO-CHINESE STIR-FRIED VEGETABLES IN THICK SAUCE)

Vegan Chop Suey (Filipino-Chinese Stir-Fried Vegetables in Thick Sauce) image

Chop Suey is a vegetable dish composed of assorted vegetables cooked down in a thick, gravy-like sauce. It usually contains pork, shrimp, and often even boiled quail eggs. This Chop Suey is a vegan take on the Filipino-Chinese classic that we'd often have at home. It's a great way to use up leftover veggies and is easily customisable depending on what you have.

Provided by Jeeca

Time 25m

Number Of Ingredients 22

Ingredients

2 tbsp neutral oil
1 small white onion (sliced into squares)
1 small carrot (peeled and sliced)
2 cups broccoli florets
1/4 cup water or vegetable broth (to cook down broccoli and carrot)
220 g vegan protein of choice (I used rehydrated soy chunks (see notes))
1/4 large head cabbage (sliced)
2 small heads bok choy or other leafy greens (sliced)
2 cloves garlic (minced)
1 small red bell pepper (sliced into squares)
1 can young corn (sliced)
1 1/2 cup vegetable broth or water
1 tbsp soy sauce
1 tsp sugar
1 tbsp vegetarian oyster sauce
2 tbsp corn starch
1/4 cup room temperature water
1-2 tbsp soy sauce
1-2 tbsp vegetarian oyster sauce
Salt (to taste)
Pepper (to taste)
Steamed Rice or noodles

Steps:

Prepare the vegetables of choice. You'll want to start with the vegetables that take longer to cook. In this case, I started with my carrot and broccoli since these take longer to cook down.
Sauce: Mix the sauce together in a medium bowl. Set aside.
Surry: Mix the water and starch in a small bowl until diluted. Set aside.
To Cook: Heat a large pan or wok over high heat. Once hot, add in neutral cooking oil. Sauté the garlic and onion until translucent & aromatic, around 1 minute. Add in the carrot and broccoli. Over medium to medium high heat, add the water/broth and then cover the pan or wok to allow these to cook in the steam. Leave for around 3-4 mins or until the carrot and broccoli are half-cooked.
Add in the cabbage, bok choy, bell pepper, young corn, and other veggies of choice. Stir-fry these over high heat for 1-2 minutes. You'll want to get the veggies crisp and tender without these releasing much liquid.
Protein: You can add a little more oil then stir-fry the vegan protein of choice. You can also season this with some soy sauce or veg oyster sauce. Cook for 1-2 minutes. If using tofu, see the notes below.
Afterwards, lower heat to medium. Mix the sauce again then pour it in vegetables.
Leave the sauce to a boil over medium heat. Once it boils, give the corn starch slurry a good mix then pour it in the pan. This will help thicken the sauce.
Mix the veggies well to coat in the sauce. Taste the veggies and feel free to season with more soy sauce/vegetarian oyster sauce and salt + pepper to taste.
Turn off the heat. Serve and enjoy with some steamed rice or noodles.

Nutrition Facts : ServingSize 1 serving, Calories 146 kcal, Carbohydrate 14 g, Protein 7 g, Fat 7 g, SaturatedFat 1 g, TransFat 1 g, Sodium 520 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 6 g

VEGETARIAN CHOP SUEY (FILIPINO)

Vegetarian Chop Suey (Filipino) image

This is a popular vegetable stir fry made in the Philippines. My good Filipino friend and helper, Marina, has made this for our family several times and we always enjoy it. Use a vegetarian or vegan chicken seasoning like McKay's Chicken Seasoning to make it vegetarian or vegan and use soymilk. Serve it with a side of rice.

Provided by Enjolinfam

Categories Cauliflower

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 19

Ingredients

0.5 (15 ounce) can baby corn
9 ounces green beans
2 medium carrots, chopped
1/2 head cabbage, chopped
1 small chayote, chopped (optional)
4 -5 ounces snow peas
1 small head cauliflower, chopped
1 small head broccoli, chopped
1 green bell pepper
1 stalk celery
3 garlic cloves
1 onion
2 teaspoons canola oil
2 teaspoons chicken-flavored vegetarian seasoning (I use McKay's Vegan Chicken Seasoning)
1 tablespoon cornstarch
1/2 cup soymilk, unsweetened or 1/2 cup milk
1 cup water
salt, to taste
pepper, to taste

Steps:

In a wok or large pan heat oil, garlic, and onion until golden brown.
Add all vegetables except the cabbage.
Stir and cook for 15-20 minutes.
Mix in the chicken flavored seasoning.
In a small bowl dissolve the cornstarch in the water. Add the water and cornstarch, and the soymilk or milk to the vegetables.
Mix in the salt and pepper and then the cabbage.
Cook until the cabbage is done (maybe 3 minutes) and eat hot with a side of rice.

Nutrition Facts : Calories 262.8, Fat 4.6, SaturatedFat 0.5, Sodium 153.8, Carbohydrate 51.4, Fiber 15, Sugar 15.6, Protein 13.3