The Vegetarian Resource Group Blog

Vegan Recipes for Chinese New Year!

Posted on January 16, 2012 by The VRG Blog Editor

Chinese New Year is on January 23rd, and what better way to celebrate than with some delicious vegan recipes from VRG’s books, Simply Vegan, Vegans Know How to Party, and Meatless Meals for Working People!

Broccoli Chow Mein

Serves 3

From Simply Vegan
By Debra Wasserman and Reed Mangels, PhD, RD

3 stalks broccoli, chopped
1 Tablespoon oil
½ cup water
½ pound mung bean sprouts
½ cup slivered almonds or sunflower seeds (optional)
1 Tablespoon arrowroot starch or cornstarch
½ cup water
1-½ Tablespoons tamari or soy sauce
1 teaspoon sesame oil (optional)

Stir-fry broccoli in oil and ½ cup water for 3 minutes over medium-high heat. Add bean sprouts and almonds or seeds. Stir-fry for 2 more minutes.

Dissolve starch in ½ cup water. Add to broccoli and sprout mixture along with tamari or soy sauce and sesame oil if desired. Stir, then heat covered for 1 minute longer. Serve hot.

Moo Shu Tempeh

Serves 8

From Vegans Know How to Party
By Nancy Berkoff, EdD, RD

4 Tablespoons low-sodium soy sauce
4 Tablespoons cold water
2 Tablespoons dark sesame oil
2 teaspoons orange juice concentrate
3 cloves garlic, minced

Combine all marinade ingredients in a large glass or plastic bowl. Set aside.

2 Tablespoons dried mushrooms (shiitake are a good variety)
1 cup warm water
1½ pounds tempeh, cut into thin strips
Vegetable oil spray
4 cups finely shredded green cabbage
1 cup finely shredded carrots
1 cup diced green onions (white and green parts)
2 Tablespoons cornstarch
½ cup warm water
8 flour tortillas

Combine mushrooms and 1 cup warm water in a small bowl. Allow them to soak for 15 minutes or until soft. Discard water. Cut mushrooms into thin strips. Set aside.

Add tempeh to marinade, cover, and marinate for 30 minutes. Drain tempeh, reserve remaining marinade to use as sauce.

Spray a large skillet with oil and allow to heat. Add tempeh and allow to brown, about 3 minutes. Stir in mushrooms, cabbage, carrots, and green onions. Quickly mix cornstarch with ½ cup warm water and add to tempeh mixture. Stir and cook over high heat until cabbage is tender and mixture is hot. Remove from stove.

To serve, warm tortillas in the microwave or oven, rolled, and wrapped in a towel. Place tortillas flat on a serving platter or on individual plates. Spoon a small amount, about 1 teaspoon marinade in the center of each tortilla. Top marinade with ¼ cup tempeh mixture. Fold bottom edge over tempeh mixture. Fold left and right sides of tortilla to the center to form a loose roll. Serve hot.

Fried Rice with Peanuts or Almonds

Serves 6

From Meatless Meals for Working People
By Debra Wasserman and Charles Stahler

1 large onion chopped
1 Tablespoon oil
2 cups pre-cooked rice (leftovers are good)
1 large green pepper, chopped
1 stalk celery, chopped
1 cup mushrooms, sliced
1 small zucchini, chopped
2 Tablespoons soy sauce or tamari
1 cup roasted peanuts or almonds, chopped or whole

Sauté onion in oil in a large frying pan or wok over a medium heat for 3 minutes. Add the remaining ingredients and stir-fry 15 minutes.

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