Vegetable Chop Suey
Enjoy this vegetable chop suey which combines mixed veggies with a savory, slightly spiced starch-thickened sauce served over rice or noodles with optional tofu. Perfect for a healthy lunch or dinner, this recipe is gluten-free, dairy-free, naturally vegan, and ready in about 25 minutes!
Servings 2
Ingredients
Vegetables
- 1 medium (120 g) onion sliced
- 1 medium (120 g) carrot sliced
- 1 (150 g) red bell pepper sliced (I used half red, half green)
- 1 handful of (100 g) snow peas
- 1 (50 g) stalk of celery sliced
- 2 cups (130 g) white cabbage chopped
- 3 cloves of garlic minced
- 1 tbsp ginger minced
- 1 handful of (50 g) bean sprouts
Sauce
- 1 cup of (240 ml) vegetable broth
- 2 1/2 tbsp soy sauce or tamari, or coconut aminos
- 1 1/2 tbsp rice vinegar
- 3 tsp coconut sugar
- 1 3/4 tbsp cornstarch
- 1/4-1/2 tsp smoked paprika
- 1 Pinch of red pepper flakes
- Salt & pepper to taste
Other ingredients
- 1 1/2 tbsp oil
- Cooked rice or noodles to serve
- Fried tofu or tempeh, to serve (optional)
Instructions
- You can watch the video in the post for visual instructions.First, cook rice or noodles (or a side of choice) and optionally the protein of your choice (e.g. pan-fried tofu or tempeh) as per package instructions.
- Heat the oil in a large frying pan and once it's hot add the onion and carrot. Sauté for 1-2 minutes, then add the pepper, snow peas, and celery. Stir, then add the cabbage and fry the veggies for about 3-4 minutes.
- Add the garlic, ginger, and bean sprouts and stir for a further one minute.
- Meanwhile, combine all sauce ingredients in a medium-sized bowl and stir with a whisk.
- Pour the sauce into the frying pan, stir, and bring it to a simmer. Cook for about one minute, then turn off the heat.
- Serve over cooked rice or noodles (optionally with tofu or tempeh) and enjoy!
Notes
Nutrition Facts
Vegetable Chop Suey
Amount per Serving
Calories
240
% Daily Value*
Fat
10
g
15
%
Saturated Fat
1
g
5
%
Trans Fat
1
g
Carbohydrates
32
g
11
%
Fiber
6
g
24
%
Sugar
14
g
16
%
Protein
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.