If you’re craving a vibrant and satisfying dish that’s packed with fresh veggies and bold flavors, vegetarian chop suey is an excellent choice. This classic Chinese-American stir-fry delight is incredibly adaptable, making it perfect for anyone looking to enjoy a wholesome, meat-free meal.
The beauty of this recipe lies in its simplicity and the colorful medley of vegetables that come together in a savory sauce, creating a dish that’s both nutritious and comforting.
Whether you’re a seasoned vegetarian or simply looking to incorporate more plant-based meals into your diet, this chop suey recipe is quick, easy, and sure to become a staple in your kitchen. Plus, it’s a fantastic way to use up any leftover vegetables!
Serve it over steamed rice or noodles for a complete and satisfying meal that the whole family will love.
Why You’ll Love This Recipe
Vegetarian chop suey is a delicious way to enjoy a colorful mix of fresh vegetables in a savory, slightly tangy sauce. It’s quick to prepare, making it perfect for busy weeknights, yet flavorful enough for weekend dinners.
The recipe is highly customizable—swap in your favorite veggies or add tofu for extra protein.
This dish is low in fat, rich in fiber, and packed with vitamins and minerals from the diverse vegetables. It’s also a great way to introduce kids and picky eaters to a variety of healthy ingredients.
Best of all, it reheats beautifully, so you can enjoy leftovers for lunch or dinner the next day.
For more wholesome vegetable inspiration, check out Thelma Sanders Squash Recipe or explore creative ways to spice up your pantry staples with the Pickled Cherry Pepper Recipe.
Ingredients
- 2 tablespoons vegetable oil (or any neutral oil)
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup sliced mushrooms (button or cremini)
- 1 cup celery, sliced diagonally
- 1 cup bell peppers, mixed colors, julienned
- 1 cup bean sprouts, rinsed and drained
- 1 cup snow peas, trimmed
- 1 medium carrot, julienned
- 1 cup broccoli florets
- 1/2 cup water chestnuts, sliced (optional)
- 2 green onions, chopped (white and green parts separated)
- 1 cup firm tofu, cubed (optional for extra protein)
- 3/4 cup vegetable broth
- 3 tablespoons soy sauce (low-sodium preferred)
- 1 tablespoon oyster sauce (vegetarian version) or hoisin sauce
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- Salt and black pepper to taste
- Cooked white or brown rice, for serving
Equipment
- Large wok or deep skillet
- Wooden spoon or spatula
- Sharp knife and cutting board
- Measuring spoons and cups
- Small bowl for cornstarch slurry
- Serving bowls or plates
Instructions
- Prepare your ingredients. Wash and chop all vegetables as directed. If using tofu, press it gently to remove excess moisture, then cut into 1-inch cubes.
- Heat the wok or skillet. Add the vegetable oil over medium-high heat. Once hot, add the sliced onion and white parts of the green onions. Stir-fry for about 2 minutes until fragrant and slightly translucent.
- Add garlic and tofu (if using). Stir-fry for 1-2 minutes until the tofu starts to brown slightly on the edges.
- Add the mushrooms, celery, bell peppers, carrots, broccoli, and snow peas. Stir-fry for 4-5 minutes until the vegetables are tender but still crisp.
- Stir in the water chestnuts and bean sprouts. Cook for another 1-2 minutes to warm through.
- Mix the sauce. In a small bowl, combine vegetable broth, soy sauce, and vegetarian oyster or hoisin sauce.
- Pour the sauce mixture into the wok. Stir well to coat all the vegetables. Bring to a simmer.
- Add the cornstarch slurry. Slowly pour it into the wok while stirring constantly. This will thicken the sauce in about 1-2 minutes.
- Season with salt and pepper. Taste and adjust seasoning as needed.
- Remove from heat and garnish. Sprinkle the green parts of the green onions on top.
- Serve hot. Spoon the vegetarian chop suey over freshly steamed rice or noodles.
Tips & Variations
“For a gluten-free version, use tamari instead of soy sauce and make sure your oyster sauce is gluten-free.”
Feel free to swap out any vegetables you don’t have for whatever is fresh and in season. Baby corn, zucchini, or even kale can be excellent additions.
If you want more protein, add cooked edamame or tempeh in place of tofu.
For an extra burst of flavor, try adding a splash of rice vinegar or a pinch of red pepper flakes for some heat. Leftovers can be stored in an airtight container in the fridge for up to 3 days and taste great reheated.
Nutrition Facts
Nutrient | Amount per Serving |
---|---|
Calories | 220 kcal |
Protein | 10 g |
Carbohydrates | 25 g |
Dietary Fiber | 6 g |
Fat | 8 g |
Sodium | 600 mg |
Serving Suggestions
This vegetarian chop suey pairs wonderfully with steamed jasmine or brown rice, which soaks up the savory sauce beautifully. For a lighter option, serve it over cauliflower rice or toss it with cooked rice noodles for an Asian-inspired noodle bowl.
Complement the meal with a side of steamed dumplings or try a refreshing cucumber salad to add contrast to the warm stir-fry flavors. For a complete vegetarian feast, try pairing this dish with Passover Zucchini Kugel Recipe or a simple miso soup to start.
Conclusion
Vegetarian chop suey is a fantastic way to enjoy a healthy, colorful, and flavorful meal any day of the week. Its versatility allows you to customize it with your favorite vegetables and proteins, making it a flexible recipe that suits all tastes and dietary needs.
The combination of fresh crunchy veggies with a savory sauce ensures every bite is satisfying and nourishing.
Not only is this recipe quick to whip up, but it’s also budget-friendly and perfect for using up any vegetables you have on hand. Whether you’re cooking for one or feeding the whole family, this vegetarian chop suey will quickly become a go-to favorite in your recipe collection.
Don’t forget to check out other tasty recipes like the Bariatric Meatloaf Recipe or the delightful Peanut Butter Gelato Recipe for sweet treats.
📖 Recipe Card: Chop Suey Recipe Vegetarian
Description: A quick and flavorful vegetarian chop suey packed with fresh vegetables and savory sauce. Perfect for a healthy weeknight meal.
Prep Time: PT15M
Cook Time: PT15M
Total Time: PT30M
Servings: 4 servings
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 cup sliced mushrooms
- 1 cup broccoli florets
- 1 cup shredded cabbage
- 1 cup sliced bell peppers
- 1 cup bean sprouts
- 1/2 cup sliced celery
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1/2 cup vegetable broth
Instructions
- Heat oil in a large pan over medium heat.
- Add onion and garlic; sauté until fragrant.
- Add mushrooms, broccoli, cabbage, bell peppers, and celery; stir-fry for 5 minutes.
- Mix soy sauce, cornstarch, and vegetable broth in a bowl.
- Pour sauce mixture into the pan and cook until thickened.
- Stir in bean sprouts and cook for another 2 minutes.
- Serve hot with rice or noodles.
Nutrition: Calories: 180 kcal | Protein: 6 g | Fat: 7 g | Carbs: 24 g
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