![]() Soy curls: Any protein (super firm tofu, seitan, beans, etc.) is fine here, but soy curls really have that nice texture and stir-fried chicken taste/feel that Chinese takeout chicken generally has.But of course, you’re welcome to use another protein like super firm tofu, beans, seitan chunks, or nothing at all.įinally, this recipe is SAUCY, meaning that there’s a lot of this light brown, super flavorful, somewhat thick sauce that sticks to the veggies and whatever you serve it with, like noodles or in my case rice. The protein in this dish is soy curls, one of my favorite chicken replacements. I tried to go for authentic-ish veggies here, but I also worked with what I had. I mentioned above that it’s great for cleaning out the fridge because you can really use any veggies that you like. ![]() Whoo, winded.Īnyway, today we’re talking about my vegan chop suey because it’s my latest obsession.Īside from getting System of a Down stuck in my head all over again, it’s actually a really easy and satisfying meal. If you’re looking for vegan Chinese food, you’ve honestly come to the right place because I’ve made a ton of them, such as vegan General Tso’s, vegan orange chicken, vegan beef and broccoli, vegan kung pao, veggie lo mein, vegan garlic noodles and vegan Chinese curry. But, it’s food that I grew up loving and I love to recreate those recipes at home and according to my vegan lifestyle. It’s more like what you might find at an Chinese restaurant in the US. This is a somewhat Americanized, Chinese-inspired dish. Hey Internet, I love stir fry-it's such a good way to use up a bunch of veggies in your fridge, but it’s also healthy, delicious, and quick to make.
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