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!
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!
Vegetable Chop Suey
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.