Ever craved the bold, fiery flavors of Thai cuisine but thought vegan options were limited? Think again! Our roundup of 20 Spicy Vegan Thai Recipes Delight is here to transform your kitchen into a bustling Bangkok street food stall. From sizzling stir-fries to comforting curries, these dishes promise a delicious adventure for your taste buds. Ready to spice up your meal plan? Let’s dive in!
Vegan Thai Green Curry
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Ingredients
- For the curry paste:
- 2 tbsp green curry paste
- 1 tbsp coconut oil
- For the curry:
- 1 can (13.5 oz) coconut milk
- 1 cup vegetable broth
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 cup bamboo shoots, sliced
- 1 cup bell peppers, sliced
- 1 cup tofu, cubed
- For garnish:
- 1/4 cup fresh basil leaves
- 1 lime, cut into wedges
Instructions
- Heat 1 tbsp coconut oil in a large pot over medium heat until shimmering, about 1 minute.
- Add 2 tbsp green curry paste to the pot and stir-fry for 1-2 minutes until fragrant. Tip: Keep the heat medium to avoid burning the paste.
- Pour in 1 can coconut milk and 1 cup vegetable broth, stirring to combine with the curry paste.
- Add 1 tbsp soy sauce and 1 tbsp brown sugar, stirring until the sugar dissolves.
- Bring the mixture to a simmer, then reduce heat to low and let it cook for 5 minutes. Tip: Simmering helps the flavors meld together beautifully.
- Add 1 cup bamboo shoots, 1 cup bell peppers, and 1 cup tofu to the pot, stirring gently to coat in the sauce.
- Cover and simmer for 10 minutes, or until the vegetables are tender but still crisp. Tip: Don’t overcook the veggies to keep that delightful crunch.
- Remove from heat and garnish with 1/4 cup fresh basil leaves and lime wedges before serving.
Now, this Vegan Thai Green Curry is a symphony of flavors and textures – creamy coconut milk, crisp veggies, and tender tofu, all dancing in a spicy, sweet, and tangy sauce. Serve it over a bed of steaming jasmine rice or with a side of crunchy cucumber slices for an extra refreshing bite.
Spicy Thai Vegan Noodle Soup
Hold onto your chopsticks, folks, because we’re diving into a bowl of Spicy Thai Vegan Noodle Soup that’ll make your taste buds do a happy dance. This dish is a fiery, flavorful adventure that’s surprisingly easy to whip up in your own kitchen—no passport required.
Ingredients
- For the broth:
- 4 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp lime juice
- For the spice paste:
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tbsp red curry paste
- For the soup:
- 8 oz rice noodles
- 1 cup mushrooms, sliced
- 1 red bell pepper, sliced
- 1 cup baby spinach
- 2 green onions, sliced
- 1 tbsp cilantro, chopped (for garnish)
Instructions
- In a large pot over medium heat, combine the vegetable broth, coconut milk, soy sauce, maple syrup, and lime juice. Stir well and bring to a gentle simmer.
- While the broth heats, prepare the spice paste by mixing the minced garlic, grated ginger, and red curry paste in a small bowl.
- Add the spice paste to the simmering broth and stir until fully incorporated. Let it simmer for 5 minutes to allow the flavors to meld.
- Meanwhile, cook the rice noodles according to package instructions, then drain and set aside.
- Add the sliced mushrooms and red bell pepper to the broth. Simmer for another 5 minutes, or until the vegetables are tender.
- Stir in the baby spinach and cooked rice noodles, cooking just until the spinach wilts, about 1 minute.
- Divide the soup into bowls and garnish with sliced green onions and chopped cilantro.
Perfectly balanced between spicy, sweet, and tangy, this soup boasts a silky broth with a kick, tender noodles, and crisp veggies. Serve it with a wedge of lime for an extra zing, or top with crushed peanuts for a crunchy contrast.
Thai Vegan Red Curry with Tofu
Just when you thought your tofu couldn’t get any more exciting, along comes this Thai Vegan Red Curry to prove you wrong. Packed with bold flavors and a kick that’ll make your taste buds dance, this dish is a weeknight savior that’s as fun to make as it is to eat.
Ingredients
- For the curry paste:
- 2 tbsp red curry paste
- 1 tbsp vegetable oil
- For the curry:
- 1 can (13.5 oz) coconut milk
- 1 cup vegetable broth
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- For the tofu and veggies:
- 14 oz firm tofu, cubed
- 1 cup bell peppers, sliced
- 1 cup bamboo shoots
- 1 cup Thai basil leaves
Instructions
- Heat 1 tbsp vegetable oil in a large pan over medium heat. Add 2 tbsp red curry paste and stir for 1 minute until fragrant.
- Pour in 1 can coconut milk, 1 cup vegetable broth, 1 tbsp soy sauce, and 1 tbsp maple syrup. Stir well and bring to a simmer.
- Add 14 oz cubed tofu, 1 cup bell peppers, and 1 cup bamboo shoots to the pan. Simmer for 10 minutes, stirring occasionally.
- Tip: For extra crispy tofu, pan-fry it separately before adding to the curry.
- Stir in 1 cup Thai basil leaves and cook for another 2 minutes until wilted.
- Tip: If the curry is too thick, add a splash of water or more vegetable broth to reach your desired consistency.
- Serve hot over steamed rice or noodles for a complete meal.
- Tip: Garnish with extra basil leaves and a squeeze of lime for an extra zing.
Absolutely bursting with creamy, spicy, and slightly sweet flavors, this Thai Vegan Red Curry with Tofu is a texture dream with soft tofu, crunchy veggies, and silky sauce. Try serving it in a hollowed-out pineapple for a tropical twist that’ll impress your Instagram followers.
Vegan Pad Thai
Prepare to have your taste buds do a happy dance with this Vegan Pad Thai that’s so good, it’ll make you forget there’s no fish sauce in it. Packed with vibrant flavors and a rainbow of veggies, this dish is a weeknight warrior that comes together faster than you can say ‘takeout.’
Ingredients
- For the sauce:
- 1/4 cup tamarind paste
- 3 tbsp soy sauce
- 2 tbsp maple syrup
- 1 tbsp lime juice
- 1 tsp chili garlic sauce
- For the noodles and veggies:
- 8 oz rice noodles
- 2 tbsp vegetable oil
- 1 cup sliced bell peppers
- 1 cup shredded carrots
- 2 cloves garlic, minced
- 1 cup bean sprouts
- 1/4 cup chopped peanuts
- 2 green onions, sliced
- Lime wedges, for serving
Instructions
- Soak the rice noodles in hot water for 8-10 minutes until al dente, then drain and set aside. Tip: Don’t overcook them now, or they’ll turn mushy when stir-fried.
- Whisk together tamarind paste, soy sauce, maple syrup, lime juice, and chili garlic sauce in a small bowl. Set aside. Tip: Taste and adjust the sweetness or tanginess to your liking.
- Heat vegetable oil in a large pan over medium-high heat. Add bell peppers and carrots, stir-frying for 3-4 minutes until slightly softened.
- Add minced garlic and stir for 30 seconds until fragrant. Tip: Keep the garlic moving to prevent burning.
- Toss in the drained noodles and pour the sauce over. Stir-fry for 2-3 minutes, ensuring everything is well coated.
- Add bean sprouts and half of the chopped peanuts, stirring for another minute.
- Remove from heat and garnish with remaining peanuts, green onions, and lime wedges.
Who knew vegan could taste this indulgent? The noodles are perfectly chewy, the sauce is a tangy-sweet hug, and the crunch from the peanuts and veggies adds a delightful contrast. Serve it up with extra lime wedges for a zesty kick that’ll make your plate look as good as it tastes.
Thai Vegan Coconut Soup
Thai Vegan Coconut Soup is the culinary equivalent of a warm hug on a chilly day—comforting, aromatic, and utterly delicious. This plant-based twist on the classic Thai Tom Kha is a symphony of flavors that’ll make your taste buds dance with joy.
Ingredients
- For the broth:
- 4 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- 2 stalks lemongrass, bruised and cut into 2-inch pieces
- 3 kaffir lime leaves
- 1-inch piece galangal, sliced
- For the veggies and seasoning:
- 1 cup sliced mushrooms
- 1 medium tomato, cut into wedges
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp lime juice
- 1 tsp chili paste
- For garnish:
- Fresh cilantro leaves
- Thinly sliced red chili
Instructions
- In a large pot, combine the vegetable broth, coconut milk, lemongrass, kaffir lime leaves, and galangal. Bring to a simmer over medium heat, then reduce to low and let it infuse for 10 minutes.
- Add the mushrooms and tomato to the pot. Simmer for another 5 minutes, or until the mushrooms are tender.
- Stir in the soy sauce, maple syrup, lime juice, and chili paste. Taste and adjust the seasoning if needed—remember, balance is key in Thai cuisine!
- Remove the lemongrass, kaffir lime leaves, and galangal before serving. This step is crucial unless you enjoy a surprise crunch!
- Ladle the soup into bowls and garnish with fresh cilantro and sliced red chili for a pop of color and heat.
Kick back and savor the creamy, tangy, and slightly spicy flavors of this Thai Vegan Coconut Soup. Serve it with a side of steamed jasmine rice for a heartier meal, or enjoy it as is for a light yet satisfying dinner.
Vegan Thai Basil Stir Fry
Zesty and zippy, this Vegan Thai Basil Stir Fry is here to jazz up your dinner routine without the fuss. Packed with bold flavors and a rainbow of veggies, it’s a dish that’s as fun to make as it is to devour.
Ingredients
- For the stir fry:
- 2 tbsp vegetable oil
- 1 cup chopped bell peppers (any color)
- 1 cup sliced mushrooms
- 1 cup chopped broccoli florets
- 1 cup sliced carrots
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 tbsp grated ginger
- 1 cup fresh Thai basil leaves
- For the sauce:
- 3 tbsp soy sauce
- 2 tbsp maple syrup
- 1 tbsp lime juice
- 1 tsp red pepper flakes
Instructions
- Heat the vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
- Add the bell peppers, mushrooms, broccoli, carrots, and onion to the wok. Stir-fry for 5 minutes, or until the vegetables are just tender but still crisp.
- Push the vegetables to one side of the wok. Add the garlic and ginger to the cleared space and stir-fry for 30 seconds, or until fragrant.
- Combine all the sauce ingredients in a small bowl. Pour the sauce over the vegetables and stir to coat evenly. Cook for 2 minutes, allowing the sauce to thicken slightly.
- Remove the wok from heat. Stir in the Thai basil leaves until just wilted, about 30 seconds.
Serve this vibrant stir fry over a bed of fluffy jasmine rice or noodles for a meal that’s bursting with texture and flavor. The crisp-tender veggies, aromatic basil, and sweet-spicy sauce come together in a symphony of taste that’ll have you reaching for seconds.
Spicy Thai Vegan Peanut Sauce Noodles
Dive into a bowl of these Spicy Thai Vegan Peanut Sauce Noodles, and you’ll forget all about takeout. Perfectly tangled noodles coated in a creamy, spicy peanut sauce that’s so good, you’ll want to slurp it straight from the bowl—no judgment here.
Ingredients
- For the noodles:
- 8 oz rice noodles
- 4 cups water
- For the sauce:
- 1/2 cup creamy peanut butter
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp lime juice
- 1 tsp grated ginger
- 1 clove garlic, minced
- 1/2 tsp red pepper flakes
- 1/4 cup warm water
- For garnish:
- 1/4 cup chopped peanuts
- 2 tbsp chopped cilantro
- 1 lime, cut into wedges
Instructions
- Bring 4 cups of water to a boil in a large pot over high heat.
- Add the rice noodles to the boiling water and cook for 4 minutes, stirring occasionally to prevent sticking.
- Drain the noodles in a colander and rinse under cold water to stop the cooking process. Set aside.
- In a medium bowl, whisk together the peanut butter, soy sauce, maple syrup, lime juice, ginger, garlic, and red pepper flakes until smooth.
- Gradually add the warm water to the sauce, whisking continuously, until the sauce reaches a pourable consistency.
- Toss the cooked noodles with the peanut sauce until evenly coated.
- Garnish with chopped peanuts, cilantro, and lime wedges before serving.
Final thoughts: These noodles are a dreamy mix of creamy, spicy, and tangy, with a satisfying chew from the rice noodles. Serve them chilled for a refreshing summer meal or warm for a cozy night in—either way, they’re downright addictive.
Thai Vegan Mango Sticky Rice
Just when you thought mango sticky rice couldn’t get any better, here comes the vegan version to blow your taste buds away! This Thai classic is all about the sweet, creamy mango paired with sticky rice that’s been kissed by coconut milk. And guess what? It’s dairy-free, egg-free, and absolutely guilt-free.
Ingredients
- For the sticky rice:
- 1 cup glutinous rice
- 1 1/2 cups water
- 1/2 cup coconut milk
- 2 tbsp sugar
- 1/4 tsp salt
- For the mango topping:
- 2 ripe mangoes, sliced
- 1 tbsp coconut milk
- 1 tsp sesame seeds (optional)
Instructions
- Rinse the glutinous rice under cold water until the water runs clear, then soak it in water for at least 4 hours or overnight for best results.
- Drain the rice and steam it over boiling water for 25 minutes, or until tender. Tip: Use a cheesecloth-lined steamer to prevent the rice from sticking.
- While the rice is steaming, heat the coconut milk, sugar, and salt in a small saucepan over low heat until the sugar dissolves. Do not boil.
- Once the rice is cooked, transfer it to a bowl and gently fold in the warm coconut milk mixture. Let it sit for 10 minutes to absorb the flavors.
- Arrange the sliced mangoes on top of the sticky rice. Drizzle with the remaining coconut milk and sprinkle with sesame seeds if using. Tip: For an extra touch of elegance, serve in a coconut shell.
Velvety, sweet, and with a hint of tropical flair, this Thai Vegan Mango Sticky Rice is a dessert that’s as fun to look at as it is to eat. Serve it chilled for a refreshing treat or warm for a comforting end to any meal.
Vegan Thai Yellow Curry
Just when you thought your taste buds had seen it all, along comes this Vegan Thai Yellow Curry to shake things up! Packed with vibrant flavors and a creamy coconut base, it’s like a tropical vacation in a bowl—minus the sunburn.
Ingredients
- For the curry paste:
- 2 tbsp yellow curry powder
- 1 tbsp turmeric
- 1 tbsp grated ginger
- 2 cloves garlic, minced
- 1 tbsp coconut oil
- For the curry:
- 1 can (13.5 oz) coconut milk
- 2 cups vegetable broth
- 1 cup diced potatoes
- 1 cup diced carrots
- 1 cup diced bell peppers
- 1 cup chopped broccoli
- 1 tbsp soy sauce
- 1 tbsp maple syrup
Instructions
- Heat coconut oil in a large pot over medium heat. Add the curry powder, turmeric, ginger, and garlic. Stir for 1 minute until fragrant—your kitchen should smell amazing right about now.
- Pour in the coconut milk and vegetable broth, stirring to combine. Bring to a gentle simmer.
- Add the potatoes and carrots. Cook for 10 minutes, or until they start to soften. Tip: Cut them into similar sizes for even cooking.
- Toss in the bell peppers and broccoli. Continue simmering for another 5 minutes. Tip: Don’t overcook the veggies; they should still have a bit of crunch.
- Stir in the soy sauce and maple syrup. Let it simmer for 2 more minutes to meld the flavors. Tip: Taste and adjust sweetness or saltiness if needed.
Perfectly balanced between creamy and crunchy, this curry is a flavor explosion that’ll have you dreaming of Bangkok. Serve it over jasmine rice or with a side of crispy tofu for extra protein—your call, chef!
Thai Vegan Pineapple Fried Rice
Now, who said vegans can’t have all the fun? Dive fork-first into this Thai Vegan Pineapple Fried Rice, a dish that’s as vibrant as your personality and twice as flavorful. Perfect for those days when you’re craving something exotic but your kitchen skills are screaming ‘keep it simple, genius’.
Ingredients
- For the rice: 2 cups cooked jasmine rice (cooled), 1 tbsp vegetable oil
- For the veggies: 1 cup diced pineapple, 1/2 cup diced red bell pepper, 1/2 cup diced carrots, 1/4 cup chopped green onions
- For the sauce: 2 tbsp soy sauce, 1 tbsp maple syrup, 1 tsp curry powder, 1/2 tsp turmeric
- For garnish: 1/4 cup chopped cilantro, 1/4 cup roasted cashews
Instructions
- Heat 1 tbsp vegetable oil in a large skillet over medium-high heat (350°F). Tip: A well-heated pan is key to that perfect sear.
- Add the diced carrots and red bell pepper to the skillet. Stir-fry for 3 minutes until slightly softened. Tip: Keep the veggies moving to avoid any unwanted char.
- Toss in the cooked jasmine rice, breaking up any clumps. Stir-fry for 2 minutes. Tip: Day-old rice works best for fried rice dishes.
- Pour the soy sauce, maple syrup, curry powder, and turmeric over the rice. Mix thoroughly to ensure every grain is coated.
- Add the diced pineapple and green onions. Stir-fry for another 2 minutes until everything is heated through.
- Remove from heat and garnish with chopped cilantro and roasted cashews.
Outrageously good, this dish is a carnival of textures—think fluffy rice, crunchy cashews, and juicy pineapple bites. Serve it in the hollowed-out pineapple half for that Instagram-worthy presentation, or just shovel it straight from the skillet—no judgment here.
Vegan Thai Tom Yum Soup
Mmm, imagine a bowl so vibrant and aromatic it practically winks at you from across the table—that’s our Vegan Thai Tom Yum Soup for you. Packed with a punch of flavors and a cheeky kick of spice, this soup is like a party in your mouth where everyone’s invited, even the veggies!
Ingredients
- For the broth:
- 4 cups vegetable broth
- 1 cup water
- 2 stalks lemongrass, bruised and cut into 2-inch pieces
- 3 kaffir lime leaves, torn
- 1-inch piece galangal, sliced
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- For the soup:
- 1 cup mushrooms, sliced
- 1 medium tomato, quartered
- 1 small onion, sliced
- 1 tbsp chili paste
- 1 tbsp lime juice
- 1/4 cup cilantro, chopped
Instructions
- In a large pot, combine vegetable broth, water, lemongrass, kaffir lime leaves, and galangal. Bring to a boil over high heat, then reduce to a simmer for 10 minutes to infuse the flavors.
- Add soy sauce and maple syrup to the broth, stirring to combine. Tip: Taste and adjust the sweetness or saltiness as needed—your soup, your rules!
- Throw in the mushrooms, tomato, and onion. Simmer for another 5 minutes until the vegetables are just tender. Tip: Don’t overcook the veggies; they should still have a bit of crunch for that perfect texture.
- Stir in the chili paste and lime juice, then remove from heat. Tip: The lime juice brightens the soup, so add it last to keep its zesty flavor front and center.
- Garnish with cilantro before serving. Serve hot and watch as your taste buds do a happy dance with every spoonful.
Every spoonful of this soup is a burst of tangy, spicy, and slightly sweet flavors, with a texture that’s both hearty and refreshing. Try serving it with a side of steamed jasmine rice to soak up all that delicious broth, or go rogue and pair it with some crispy tofu for an extra protein punch.
Spicy Thai Vegan Lettuce Wraps
Unbelievably, these Spicy Thai Vegan Lettuce Wraps are about to become your new obsession, packing a punch of flavor that’ll make your taste buds dance the cha-cha. Perfect for those who love a little heat with their eat, these wraps are a crunchy, spicy, and utterly delicious way to dive into vegan cuisine without missing the meat.
Ingredients
- For the filling:
- 1 tbsp olive oil
- 1 cup diced mushrooms
- 1 cup crumbled tofu
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tsp red pepper flakes
- For the sauce:
- 1/4 cup peanut butter
- 2 tbsp lime juice
- 1 tbsp soy sauce
- 1 tsp grated ginger
- For serving:
- 8 large lettuce leaves
- 1/4 cup chopped peanuts
- 1/4 cup chopped cilantro
Instructions
- Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
- Add diced mushrooms and crumbled tofu to the skillet. Cook, stirring occasionally, until the mushrooms are soft and the tofu is lightly browned, about 5 minutes.
- Stir in soy sauce, maple syrup, and red pepper flakes. Cook for another 2 minutes, then remove from heat. Tip: For extra spice, add an additional 1/2 tsp of red pepper flakes.
- In a small bowl, whisk together peanut butter, lime juice, soy sauce, and grated ginger until smooth. Tip: If the sauce is too thick, add water 1 tsp at a time until desired consistency is reached.
- Place a spoonful of the mushroom-tofu mixture onto each lettuce leaf. Drizzle with peanut sauce, then sprinkle with chopped peanuts and cilantro. Tip: For a crunchier texture, add a handful of bean sprouts to each wrap.
Packed with a symphony of textures—from the crisp lettuce to the creamy peanut sauce—these wraps are a flavor explosion that’s surprisingly easy to assemble. Serve them as a light lunch or a fun appetizer at your next gathering, and watch them disappear faster than you can say ‘more please!’
Thai Vegan Massaman Curry
Ever dreamed of a dish that wraps you in a warm, spicy hug while whispering sweet nothings of coconut and peanut in your ear? Thai Vegan Massaman Curry is here to turn those dreams into a delicious reality, no passport required.
Ingredients
- For the curry paste: 2 tbsp red curry paste, 1 tbsp tamarind paste, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cardamom
- For the curry: 1 can (13.5 oz) coconut milk, 2 cups vegetable broth, 1 tbsp peanut butter, 1 tbsp soy sauce, 1 tbsp brown sugar
- For the veggies and protein: 1 cup diced potatoes, 1 cup diced carrots, 1 cup diced tofu, 1/2 cup chopped onions
- For garnish: 1/4 cup chopped peanuts, 1/4 cup fresh cilantro leaves
Instructions
- In a large pot over medium heat, combine the red curry paste, tamarind paste, cumin, coriander, and cardamom. Toast for 1-2 minutes until fragrant, stirring constantly to prevent burning.
- Pour in the coconut milk, vegetable broth, peanut butter, soy sauce, and brown sugar. Stir well to combine and bring to a gentle simmer.
- Add the potatoes, carrots, tofu, and onions to the pot. Simmer uncovered for 20-25 minutes, or until the vegetables are tender.
- While the curry simmers, toast the chopped peanuts in a dry pan over medium heat for 2-3 minutes, or until golden and fragrant. Set aside for garnish.
- Once the vegetables are tender, remove the pot from heat. Taste and adjust seasoning if necessary, but remember, the flavors will continue to develop as it sits.
- Serve the curry hot, garnished with toasted peanuts and fresh cilantro leaves.
This curry is a symphony of textures, from the creamy coconut milk to the crunchy peanuts, all dancing in a rich, spicy sauce. Serve it over a bed of jasmine rice for a meal that’s as comforting as it is exotic, or get creative by stuffing it into a warm pita for a Thai-inspired sandwich twist.
Vegan Thai Cashew Nut Stir Fry
Ever find yourself staring into the abyss of your fridge, wondering how to turn that sad-looking tofu and random veggies into something that doesn’t taste like regret? Enter the Vegan Thai Cashew Nut Stir Fry—your ticket to flavor town without the passport.
Ingredients
- For the sauce:
- 1/4 cup soy sauce
- 2 tbsp maple syrup
- 1 tbsp sriracha
- 1 tbsp lime juice
- For the stir fry:
- 1 block extra-firm tofu, pressed and cubed
- 1 cup cashews
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp vegetable oil
Instructions
- In a small bowl, whisk together soy sauce, maple syrup, sriracha, and lime juice to make the sauce. Set aside.
- Heat 1 tbsp vegetable oil in a large pan over medium-high heat. Add tofu cubes and cook until golden brown on all sides, about 5 minutes. Remove from pan and set aside.
- In the same pan, add remaining 1 tbsp vegetable oil. Sauté garlic and ginger until fragrant, about 30 seconds.
- Add broccoli and red bell pepper to the pan. Stir fry for 3-4 minutes until veggies are crisp-tender.
- Return tofu to the pan, add cashews, and pour the sauce over everything. Stir well to coat and cook for another 2 minutes until everything is heated through.
- Tip: Pressing tofu removes excess water, helping it crisp up better. Don’t skip this step!
- Tip: Keep the heat high and keep stirring to prevent burning and ensure even cooking.
- Tip: Toast the cashews in a dry pan for a few minutes before adding them to the stir fry for extra crunch and flavor.
Ready to dive in? This stir fry is a symphony of textures—crispy tofu, crunchy cashews, and tender-crisp veggies—all dancing in a sweet, spicy, and tangy sauce. Serve it over a bed of fluffy jasmine rice or wrap it up in lettuce leaves for a fun, hands-on meal.
Thai Vegan Spring Rolls
Rolling into your kitchen with a crunch that’ll make your taste buds dance, these Thai Vegan Spring Rolls are the perfect blend of freshness and flavor, wrapped up in a neat little package that’s just begging to be dipped.
Ingredients
- For the filling:
- 1 cup shredded carrots
- 1 cup thinly sliced cabbage
- 1/2 cup chopped green onions
- 1/2 cup chopped cilantro
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- For the wraps:
- 12 rice paper wraps
- 2 cups warm water (for soaking)
- For the dipping sauce:
- 1/4 cup peanut butter
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tbsp maple syrup
- 1/4 cup water
Instructions
- In a large bowl, combine shredded carrots, cabbage, green onions, cilantro, garlic, ginger, soy sauce, and sesame oil. Mix well to ensure the filling is evenly coated.
- Fill a shallow dish with warm water. Dip one rice paper wrap into the water for about 10 seconds until it’s pliable but still slightly firm.
- Lay the softened wrap on a clean, damp kitchen towel. Place about 2 tablespoons of the filling in the center of the wrap.
- Fold the bottom of the wrap over the filling, then fold in the sides, and roll tightly to enclose the filling. Repeat with the remaining wraps and filling.
- For the dipping sauce, whisk together peanut butter, soy sauce, lime juice, maple syrup, and water in a small bowl until smooth.
- Serve the spring rolls immediately with the dipping sauce on the side. For an extra crunch, you can lightly pan-fry the rolls in a bit of oil until golden brown.
Absolutely bursting with vibrant flavors and textures, these spring rolls are a crispy, fresh, and utterly addictive treat. Serve them as a light lunch or a party appetizer that’s sure to impress even the most devout meat-lovers.
Vegan Thai Pumpkin Curry
Look no further for a dish that’ll spice up your dinner routine and possibly your love life—this Vegan Thai Pumpkin Curry is here to turn the heat up in the most delicious way possible. Packed with flavors that dance on your palate, it’s the culinary equivalent of a standing ovation.
Ingredients
- For the curry paste:
- 2 tbsp red curry paste
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- For the curry:
- 1 can (13.5 oz) coconut milk
- 2 cups pumpkin, cubed
- 1 cup vegetable broth
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- 1 cup bell peppers, sliced
- 1 cup bamboo shoots
- 1/2 cup basil leaves
Instructions
- Heat a large pan over medium heat and add the red curry paste, garlic, and ginger. Sauté for 1 minute until fragrant. Tip: Toasting the curry paste releases its full flavor.
- Pour in the coconut milk, stirring to combine with the curry paste. Bring to a gentle simmer.
- Add the pumpkin cubes and vegetable broth. Cover and simmer for 15 minutes, or until the pumpkin is tender. Tip: Poke the pumpkin with a fork to check for doneness.
- Stir in the soy sauce and maple syrup, adjusting the sweetness to your liking.
- Add the bell peppers and bamboo shoots, cooking for another 5 minutes until the peppers are slightly soft but still crunchy. Tip: The crunch adds a nice texture contrast.
- Remove from heat and fold in the basil leaves just before serving.
This curry is a symphony of creamy, spicy, and sweet, with the pumpkin adding a velvety texture that’s downright addictive. Serve it over a bed of jasmine rice or with a side of crispy tofu for an extra protein punch.
Spicy Thai Vegan Glass Noodle Salad
Vibrant, vivacious, and a little bit sassy, this Spicy Thai Vegan Glass Noodle Salad is here to shake up your salad game. Packed with a punch of flavors and textures that dance on your palate, it’s the perfect dish to bring some excitement to your table.
Ingredients
- For the noodles:
- 4 oz glass noodles
- 4 cups boiling water
- For the sauce:
- 3 tbsp soy sauce
- 2 tbsp lime juice
- 1 tbsp maple syrup
- 1 tsp chili flakes
- 1 clove garlic, minced
- For the salad:
- 1 cup shredded carrots
- 1 cup sliced cucumber
- 1/2 cup chopped cilantro
- 1/4 cup chopped peanuts
Instructions
- Place the glass noodles in a large bowl and cover with boiling water. Let sit for 5 minutes, then drain and rinse under cold water to stop the cooking process. Tip: Don’t overcook the noodles; they should be soft but still slightly chewy.
- In a small bowl, whisk together the soy sauce, lime juice, maple syrup, chili flakes, and minced garlic to make the sauce. Tip: Adjust the chili flakes to your heat preference, but remember, it’s supposed to be spicy!
- In a large mixing bowl, combine the drained noodles, shredded carrots, sliced cucumber, and chopped cilantro. Pour the sauce over the salad and toss well to coat everything evenly. Tip: Use your hands to toss the salad for better sauce distribution.
- Sprinkle the chopped peanuts on top for a crunchy finish.
Wow, what a flavor explosion! The noodles are delightfully slippery, the veggies add a fresh crunch, and the sauce brings the perfect balance of sweet, sour, and spicy. Serve it in a big bowl with extra lime wedges on the side for those who dare to amp up the tang.
Thai Vegan Sweet Chili Tofu
Mmm, imagine biting into a piece of tofu that’s crispy on the outside, tender on the inside, and smothered in a sweet and spicy Thai chili sauce that’ll make your taste buds do a happy dance. This Thai Vegan Sweet Chili Tofu is not just a dish; it’s a flavor-packed adventure that’s surprisingly easy to whip up in your own kitchen.
Ingredients
- For the tofu:
- 14 oz extra firm tofu, pressed and cubed
- 2 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tbsp olive oil
- For the sauce:
- 1/4 cup sweet chili sauce
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp garlic, minced
- 1 tsp ginger, minced
- For garnish:
- 2 tbsp green onions, sliced
- 1 tbsp sesame seeds
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a bowl, toss the pressed and cubed tofu with cornstarch and soy sauce until evenly coated.
- Spread the tofu on the prepared baking sheet in a single layer and drizzle with olive oil. Bake for 25-30 minutes, flipping halfway, until golden and crispy.
- While the tofu bakes, whisk together sweet chili sauce, soy sauce, lime juice, garlic, and ginger in a small saucepan over medium heat. Simmer for 5 minutes until slightly thickened.
- Once the tofu is done, toss it in the sauce until fully coated.
- Garnish with green onions and sesame seeds before serving.
Crispy, saucy, and utterly irresistible, this Thai Vegan Sweet Chili Tofu is a testament to how delicious plant-based eating can be. Serve it over a bed of steamed rice or alongside some stir-fried veggies for a meal that’s as colorful as it is flavorful.
Vegan Thai Lemongrass Soup
Who knew that a soup could pack such a punch of flavor without a single animal product in sight? This Vegan Thai Lemongrass Soup is here to prove that plant-based eating is anything but boring, with its zesty, aromatic broth that’ll have you slurping straight from the bowl.
Ingredients
- For the broth:
- 4 cups vegetable broth
- 1 stalk lemongrass, bruised and cut into 2-inch pieces
- 3 kaffir lime leaves
- 1-inch piece galangal, sliced
- For the soup:
- 1 tbsp coconut oil
- 2 cloves garlic, minced
- 1 small onion, thinly sliced
- 1 cup sliced mushrooms
- 1 cup coconut milk
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp sugar
- 1 cup tofu, cubed
- 1 cup baby spinach
Instructions
- In a large pot, bring the vegetable broth to a boil over high heat.
- Add the lemongrass, kaffir lime leaves, and galangal to the pot. Reduce heat to low and simmer for 10 minutes to infuse the broth with flavor.
- While the broth simmers, heat coconut oil in a skillet over medium heat. Add garlic and onion, sautéing until fragrant, about 2 minutes.
- Add mushrooms to the skillet and cook until they begin to soften, about 3 minutes.
- Strain the infused broth to remove the lemongrass, lime leaves, and galangal. Return the broth to the pot.
- Add the sautéed garlic, onion, and mushrooms to the broth.
- Stir in coconut milk, soy sauce, lime juice, and sugar. Bring to a gentle simmer.
- Add tofu and baby spinach, cooking just until the spinach wilts, about 2 minutes.
- Remove from heat and serve hot.
Perfectly balanced between creamy and tangy, this soup is a symphony of textures, from the silky tofu to the tender mushrooms. Serve it with a side of steamed jasmine rice for a heartier meal, or enjoy it as is for a light yet satisfying dinner.
Thai Vegan Banana Blossom Salad
Who knew that banana blossoms could steal the show in a salad? This Thai Vegan Banana Blossom Salad is a game-changer, packing a punch of flavors and textures that’ll make your taste buds do a happy dance. It’s fresh, it’s vibrant, and it’s ridiculously easy to fall in love with.
Ingredients
- For the salad:
- 1 cup banana blossoms, thinly sliced
- 1 cup shredded purple cabbage
- 1/2 cup shredded carrots
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint
- 1/4 cup chopped roasted peanuts
- For the dressing:
- 2 tbsp lime juice
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tsp chili flakes
- 1 clove garlic, minced
Instructions
- In a large bowl, combine the banana blossoms, purple cabbage, carrots, cilantro, and mint.
- In a small bowl, whisk together the lime juice, soy sauce, maple syrup, chili flakes, and minced garlic until well combined. Tip: Taste the dressing and adjust the sweetness or spiciness to your liking.
- Pour the dressing over the salad and toss gently to coat all the ingredients evenly. Tip: Use your hands to toss the salad for better mixing and to prevent the banana blossoms from breaking.
- Sprinkle the chopped roasted peanuts on top for an extra crunch. Tip: For a nut-free version, substitute peanuts with toasted coconut flakes.
Outrageously crunchy and bursting with a tangy, sweet, and spicy dressing, this salad is a texture lover’s dream. Serve it in a hollowed-out pineapple for an Instagram-worthy presentation that screams summer vibes.
Conclusion
Brimming with vibrant flavors, our roundup of 20 Spicy Vegan Thai Recipes is your passport to culinary adventure. Whether you’re craving the heat of a classic curry or the freshness of a zesty salad, there’s something here to delight every palate. We’d love to hear which dishes become your favorites—drop us a comment below! And don’t forget to share the spice love by pinning this article on Pinterest. Happy cooking!
