10 vegan thai recipes vegan richavegan richa 10-vegan-thai-recipes 10 Vegan Thai Recipes Vegan Richa: Flavorful Easy Meals

There’s something utterly irresistible about Thai cuisine—the perfect balance of sweet, salty, spicy, and sour, all wrapped up in vibrant colors and aromas. If you’re looking for authentic flavors and plant-based goodness, you’ll love this curated collection of 10 Vegan Thai Recipes inspired by Vegan Richa’s creative approach.

Each dish is packed with fresh veggies, bold herbs, and luscious sauces, proving that you can enjoy all the magic of Thai cooking without a hint of animal products. Whether you’re craving creamy curries, zesty salads, stir-fries, or cozy noodles, these recipes will transport your taste buds straight to the streets of Bangkok.

Get ready for a culinary adventure—your kitchen is about to become your favorite Thai restaurant!

Why You’ll Love This Recipe

• Authentic Flavors: Each recipe delivers that classic Thai taste—think coconut, lemongrass, lime, and chili—in a fully vegan format.
• Fresh, Wholesome Ingredients: These dishes are built around plenty of vegetables, aromatic herbs, and plant-based proteins.
• Easy to Make: Simple instructions make it accessible, even for weeknight dinners.
• Customizable and Family-Friendly: Spice levels can be adjusted, and most recipes are naturally gluten-free.
• Nutrient-Rich: Packed with vitamins, minerals, and healthy fats—great for vegans and omnivores alike.

“Thai food is all about the balance of flavors. With these vegan recipes, you’ll never miss the meat or fish sauce—just pure, plant-based deliciousness!”

10 Vegan Thai Recipes You Need to Try

1. Thai Green Curry with Tofu & Vegetables
2. Vegan Pad Thai
3. Tom Kha (Thai Coconut Soup)
4. Vegan Panang Curry
5. Thai Larb Salad with Mushrooms
6. Vegan Massaman Curry
7. Thai Basil Tofu Stir-Fry (Pad Krapow)
8. Thai Green Papaya Salad (Som Tum)
9. Vegan Pineapple Fried Rice
10. Mango Sticky Rice

1. Thai Green Curry with Tofu & Vegetables

Ingredients

Equipment

• Large nonstick skillet or wok
• Chef’s knife and cutting board
• Spoon or spatula
• Rice cooker or saucepan (for rice)

Instructions

1. Press and cube the tofu. Wrap tofu in a paper towel, press for 10 minutes, then cut into 1-inch cubes.
2. Sauté tofu. Heat a splash of oil in a skillet. Add tofu cubes and cook until golden on all sides. Set aside.
3. Cook vegetables. In the same pan, add broccoli, carrots, bell pepper, and baby corn. Stir-fry for 2-3 minutes.
4. Add curry paste. Stir in the green curry paste and cook for 1 minute, until fragrant.
5. Simmer. Pour in coconut milk and vegetable broth. Bring to a simmer.
6. Season. Add soy sauce, brown sugar, and lime juice. Mix well.
7. Combine tofu and veggies. Return tofu to the pan. Simmer for another 5 minutes, until vegetables are just tender.
8. Finish. Stir in Thai basil leaves. Taste and adjust seasoning if needed.
9. Serve. Ladle curry over jasmine rice and garnish with extra basil.

Tips & Variations

• Veggie Swap: Try adding eggplant, zucchini, or spinach for more variety.
• Spice Level: Adjust curry paste to taste. Add chili flakes for extra heat.
• Protein: Substitute tofu with tempeh or soy curls if desired.
• For another plant-powered meal, check out our Allens Green Beans Recipe.

Nutrition Facts

Serving Suggestions

• Garnish with extra Thai basil, sliced chilies, and lime wedges.
• Serve alongside dehydrated veggie snacks for a Thai-inspired feast.
• Pair with a crisp cucumber salad for cool contrast.

2. Vegan Pad Thai

Ingredients

• 8 oz flat rice noodles
• 1 block extra-firm tofu, cubed
• 1 cup bean sprouts
• 2 green onions, sliced
• 1/4 cup roasted peanuts, chopped
• 2 tbsp tamarind paste
• 3 tbsp soy sauce or tamari
• 1 tbsp coconut sugar
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 1 lime, cut into wedges
• Fresh cilantro, for garnish

Equipment

• Large skillet or wok
• Pot for boiling noodles
• Knife and cutting board

Instructions

1. Cook rice noodles according to package instructions. Drain and set aside.
2. Sauté tofu in a bit of oil until golden and crispy. Remove and set aside.
3. Sauté vegetables (garlic, bell pepper, carrot) in the same pan for 2 minutes.
4. Add sauce ingredients (tamarind paste, soy sauce, coconut sugar). Stir well.
5. Add noodles, tofu, and bean sprouts. Toss everything together for 2-3 minutes.
6. Garnish with green onions, peanuts, cilantro, and lime wedges.

Tips & Variations

• Swap tofu for tempeh or seitan for a different texture.
• Use spiralized zucchini for a low-carb version.
• Love quick weeknight dinners? Browse our Vegan Casserole Recipes for more ideas!

Nutrition Facts

Serving Suggestions

• Serve with extra lime and a sprinkle of chili flakes for heat.
• Pair with Thai iced tea (made with coconut milk for a vegan twist).

3. Tom Kha (Thai Coconut Soup)

Ingredients

• 1 can coconut milk
• 2 cups vegetable broth
• 1 cup mushrooms, sliced
• 1/2 cup tofu cubes
• 1 stalk lemongrass, bruised and chopped
• 3 kaffir lime leaves (or extra lime juice)
• 1-inch ginger, sliced
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1-2 Thai chilies, sliced
• Fresh cilantro for garnish

Equipment

• Saucepan
• Knife and cutting board

Instructions

1. Combine coconut milk and broth in a saucepan. Bring to a simmer.
2. Add aromatics: lemongrass, lime leaves, ginger, and chilies.
3. Add mushrooms and tofu. Simmer for 10 minutes.
4. Season with soy sauce and lime juice. Taste and adjust as needed.
5. Garnish with cilantro. Serve hot.

Tips & Variations

• Use oyster mushrooms or shiitake for extra umami.
• Leave out chilies for a milder soup.

Nutrition Facts

Serving Suggestions

• Serve with steamed rice or rice noodles.
• Top with extra lime for added zing.

4. Vegan Panang Curry

Ingredients

• 1 block tofu, cubed
• 1 small eggplant, chopped
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 3 tbsp Panang curry paste (vegan)
• 1 can coconut milk
• 1 tbsp peanut butter
• 1 tbsp soy sauce
• 1 tbsp coconut sugar
• Fresh Thai basil for garnish

Equipment

• Large skillet
• Knife and cutting board
• Spatula

Instructions

1. Sauté tofu until crisp. Set aside.
2. Sauté vegetables until just soft.
3. Add curry paste and cook for 1 minute.
4. Pour in coconut milk, peanut butter, soy sauce, and sugar. Stir well.
5. Simmer for 5 minutes. Add tofu back in and heat through.
6. Garnish with basil and serve.

Tips & Variations

• Add sweet potatoes or snap peas for more texture.
• Adjust peanut butter for a richer sauce.

Nutrition Facts

Serving Suggestions

• Serve with brown or jasmine rice.
• Enjoy with a side of fresh cucumber salad.

5. Thai Larb Salad with Mushrooms

Ingredients

• 2 cups mushrooms, finely chopped
• 1/2 cup red onion, thinly sliced
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro
• 2 tbsp lime juice
• 2 tbsp soy sauce
• 1 tbsp toasted rice powder (optional)
• 1 Thai chili, minced
• 2 tbsp roasted peanuts, chopped
• Lettuce leaves, for serving

Equipment

• Skillet
• Knife and cutting board
• Mixing bowl

Instructions

1. Sauté mushrooms in a dry skillet until moisture evaporates and they begin to brown.
2. Add red onion and chili. Cook for 1 minute.
3. Transfer to a bowl. Add lime juice, soy sauce, herbs, and rice powder.
4. Toss well and adjust seasoning.
5. Serve in lettuce cups, topped with peanuts.

Tips & Variations

• Substitute mushrooms with crumbled tempeh for a heartier texture.
• Add more chili for extra heat.

Nutrition Facts

Serving Suggestions

• Serve as an appetizer or light lunch.
• Pair with jasmine rice or rice noodles for a filling meal.

6. Vegan Massaman Curry

Ingredients

• 1 can coconut milk
• 2 tbsp Massaman curry paste (vegan)
• 2 medium potatoes, cubed
• 1/2 cup carrots, sliced
• 1/2 cup chickpeas
• 1/4 cup roasted peanuts
• 1 onion, chopped
• 1 tbsp soy sauce
• 1 tbsp coconut sugar

Equipment

• Large pot
• Knife and cutting board

Instructions

1. Sauté onion until soft.
2. Add curry paste and cook for 1 minute.
3. Add potatoes, carrots, and chickpeas. Stir to coat.
4. Pour in coconut milk. Bring to a simmer.
5. Add soy sauce, sugar, and peanuts. Simmer until potatoes are tender.
6. Serve hot with rice.

Tips & Variations

• Garnish with fresh cilantro and extra peanuts.
• Use sweet potatoes for a sweeter flavor.

Nutrition Facts

Serving Suggestions

• Delicious with steamed jasmine or brown rice.
• Enjoy with a crisp Thai cucumber salad.

7. Thai Basil Tofu Stir-Fry (Pad Krapow)

Ingredients

• 1 block tofu, crumbled
• 1 cup green beans, chopped
• 1/2 red bell pepper, diced
• 2 cloves garlic, minced
• 2 Thai chilies, sliced
• 2 tbsp soy sauce
• 1 tbsp vegan oyster sauce (optional)
• 1 tsp coconut sugar
• 1/2 cup Thai basil leaves

Equipment

• Skillet or wok
• Spatula

Instructions

1. Heat oil in a skillet. Add garlic and chilies, sauté until fragrant.
2. Add crumbled tofu. Stir-fry until golden.
3. Add green beans and bell pepper. Cook for 3 minutes.
4. Stir in sauces and sugar. Toss well.
5. Add basil leaves and turn off heat. Serve immediately.

Tips & Variations

• Try with tempeh or mushrooms for variety.
• Adjust chili to taste.

Nutrition Facts

Serving Suggestions

• Serve over jasmine rice.
• Top with a squeeze of lime and extra basil.

8. Thai Green Papaya Salad (Som Tum)

Ingredients

• 2 cups shredded green papaya
• 1 cup cherry tomatoes, halved
• 1/2 cup green beans, cut into 1-inch pieces
• 2 cloves garlic
• 2 Thai chilies
• 2 tbsp roasted peanuts
• 2 tbsp lime juice
• 1 tbsp soy sauce
• 1 tbsp coconut sugar

Equipment

• Mortar and pestle or mixing bowl
• Knife and grater

Instructions

1. Pound garlic and chilies in a mortar until crushed (or finely mince).
2. Add sugar, lime juice, and soy sauce. Mix well.
3. Add papaya, tomatoes, green beans, and peanuts. Toss to combine.
4. Serve immediately, garnished with extra peanuts.

Tips & Variations

• Use spiralized carrot or cucumber if green papaya is unavailable.
• Adjust chili and lime for your preferred flavor balance.

Nutrition Facts

Serving Suggestions

• Serve as a starter or side dish.
• Pair with sticky rice for a classic combo.

9. Vegan Pineapple Fried Rice

Ingredients

• 2 cups cooked jasmine rice (preferably day-old)
• 1 cup pineapple chunks
• 1/2 cup red bell pepper, diced
• 1/2 cup peas
• 2 green onions, sliced
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp curry powder
• 1/4 cup roasted cashews

Equipment

• Wok or large skillet
• Spatula

Instructions

1. Sauté garlic and bell pepper for 2 minutes.
2. Add peas and pineapple chunks. Cook for 1 minute.
3. Add rice, soy sauce, and curry powder. Toss well.
4. Stir in green onions and cashews. Serve hot.

Tips & Variations

• Use tofu cubes for added protein.
• Substitute cashews with roasted peanuts if desired.

Nutrition Facts

Serving Suggestions

• Serve in a hollowed-out pineapple for a show-stopping presentation.
• Pair with a side of rutabaga fries for a fun twist.

10. Mango Sticky Rice

Ingredients

• 1 cup glutinous (sticky) rice
• 1 1/2 cups coconut milk
• 1/4 cup sugar
• 1/4 tsp salt
• 2 ripe mangoes, sliced
• Toasted sesame seeds for garnish

Equipment

• Rice steamer or pot with lid
• Small saucepan

Instructions

1. Rinse sticky rice and soak for at least 4 hours or overnight.
2. Steam rice until tender, about 20-25 minutes.
3. Heat coconut milk, sugar, and salt in a saucepan just until sugar dissolves.
4. Combine hot rice with most of the coconut mixture. Let stand 10 minutes.
5. Serve with sliced mangoes and drizzle with remaining coconut sauce. Garnish with sesame seeds.

Tips & Variations

• Use black sticky rice for a dramatic presentation.
• Add a touch of vanilla to the coconut sauce for extra aroma.

Nutrition Facts

Serving Suggestions

• Serve as a refreshing dessert after a spicy meal.
• Top with extra coconut cream for indulgence.

Conclusion

Exploring Thai cuisine as a vegan opens up a world of vibrant, nourishing dishes that are as beautiful to look at as they are delicious to eat. From creamy curries to refreshing salads and indulgent desserts, these 10 Vegan Thai Recipes inspired by Vegan Richa prove that plant-based meals can be just as satisfying as their traditional counterparts.

The best part? You can customize each recipe to suit your palate, dietary needs, and what’s in your fridge.

Whether you’re planning a Thai-inspired dinner party or simply want to spice up your weeknight meals, these recipes will keep you coming back for more. For more global vegan inspiration, don’t miss our Smoked Vegetarian Recipes and Turkish Veg Recipes.

Happy cooking!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vegan Thai Red Curry with Tofu”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A vibrant and aromatic vegan Thai curry packed with tofu, veggies, and a creamy coconut base. Perfect for a quick, flavorful weeknight dinner.”, “prepTime”: “PT15M”, “cookTime”: “PT25M”, “totalTime”: “PT40M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1 block (14 oz) firm tofu, pressed and cubed”, “2 tablespoons coconut oil”, “1 red bell pepper, sliced”, “1 cup broccoli florets”, “1 medium carrot, sliced”, “1/2 cup snap peas”, “2 tablespoons Thai red curry paste (vegan)”, “1 can (13.5 oz) coconut milk”, “1 tablespoon soy sauce or tamari”, “1 teaspoon maple syrup”, “Juice of 1 lime”, “Fresh basil or cilantro for garnish”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat coconut oil in a large skillet over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add tofu cubes and saut\u00e9 until golden on all sides. Remove and set aside.”}, {“@type”: “HowToStep”, “text”: “In the same skillet, add red curry paste and saut\u00e9 for 1 minute.”}, {“@type”: “HowToStep”, “text”: “Pour in coconut milk and stir to combine.”}, {“@type”: “HowToStep”, “text”: “Add bell pepper, broccoli, carrot, and snap peas. Simmer for 7-8 minutes.”}, {“@type”: “HowToStep”, “text”: “Return tofu to the skillet and add soy sauce, maple syrup, and lime juice.”}, {“@type”: “HowToStep”, “text”: “Simmer for another 5 minutes until veggies are tender.”}, {“@type”: “HowToStep”, “text”: “Serve hot, garnished with fresh basil or cilantro.”}], “nutrition”: {“calories”: “320 kcal”, “proteinContent”: “14 g”, “fatContent”: “20 g”, “carbohydrateContent”: “19 g”}}