Delicious Vegan Filipino Chop Suey Recipe
Dear food enthusiasts,
I invite you to join me on a culinary adventure with this vegan Filipino Chop Suey recipe. Chop Suey is a stir-fried vegetable dish with a rich history in Chinese cuisine. However, in the Philippines, it has become a staple that has been adapted to fit the unique tastes of the Filipino palate.
This variation is bursting with flavors, textures, and colorful veggies that are sure to satisfy anyone’s appetite. What makes this recipe even more special is that it is entirely meatless, making it perfect for vegans or anyone looking for a healthier alternative without sacrificing taste.
By using a combination of vegetables like green bell pepper, carrots, cauliflower, chayote, cabbage, and celery, we get a beautiful mixture of crunchy and tender textures resulting in an explosion of flavors in every bite.
So whether you’re looking for an easy weeknight dinner or hosting a dinner party and want to offer vegan options that will leave your guests asking for more, this Filipino Chop Suey recipe is the perfect vegetarian option. Join me in trying out this vegan take on a classic Filipino-Chinese dish – the Filipino Chop Suey.
Why You’ll Love This Recipe
Do you love to taste the richness of Chinese cuisine but are tired of all the meat-based dishes? Our Vegan Filipino Chop Suey Recipe is the perfect answer for all your veggie cravings! Not only is it a delicious and healthy dish, but it is also an excellent source of vitamins and minerals.
The stir-fried green pepper, carrots, cauliflower, chayotes, cabbage, celery, onion, garlic, and bean sprouts cooked in a thick, gravy-like sauce makes this dish even more enticing. Each vegetable used in this recipe adds its own unique flavor to the dish that comes together perfectly with our homemade chop suey sauce. You can taste the umami flavor you typically look for in Asian cuisine without any meat.
The best part about our Vegan Filipino Chop Suey Recipe is that it’s an easy-to-make dish that requires no meat or meat-based broth, making it suitable for vegans or vegetarians. Not only that, but it also cooks relatively quickly on high heat due to its simple ingredients that add depth to the sauce made from soy sauce and oyster sauce.
Our recipe is undoubtedly going to win over your taste buds with its scrumptious aroma and lip-smacking taste. Not only will you be able to enjoy this classic Chinese stir-fried vegetables cooked thick in gravy-like sauce without worrying about harming any animals- you’ll also feel refreshed thanks to these vitamin-rich vegetables!
So what are you waiting for? Give our vegan take on a Filipino-Chinese classic a try today and find out for yourself why this dish has become so popular across the globe! Trust me; you won’t regret it!
Ingredient List
To make this vegan Filipino chop suey recipe, we’ll need the following ingredients:
- Canola oil – 2 tablespoons
- Water – 2 cups (see note)
- Soy sauce – 5 oz (150 mL)
- Green pepper – 1, chopped into cubes
- Carrots – 1-2, peeled and sliced diagonally
- Cauliflower – around 200 g, cut into florets
- Chayotes – 1 or 2, peeled and julienned
- Cabbage – around 1/4 of a head, chopped
- Celery – around 1 stalk, chopped finely
- Onion – 2, chopped
- Garlic – 3 cloves garlic, minced
Notes:
– You can replace water with vegetable broth for added flavor.
– Do not put in all the water at once as the vegetables will release their juices while cooking; you’ll want to avoid ending up with too much sauce.
Feel free to adjust the quantities according to your preferences. Don’t be afraid to experiment and add some of your favorite veggies or protein substitutes like tofu and mushrooms.
The Recipe How-To
Now that we have gone through the ingredients needed for the vegan Filipino Chop Suey recipe, it’s time to learn how to prepare this delicious dish! Get your wok or frying pan ready and let’s start cooking!
Step One: Sauteing the Onion and Garlic
In a pre-heated wok or frying pan, add a tablespoon of canola oil and heat it up. Once the oil is hot, add two chopped onions and four cloves of minced garlic. Cook until the onions become translucent.
Step Two: Adding the Vegetables
After sauteing the onion and garlic, you can now add three cups of chopped vegetables such as green pepper, carrots, cauliflower, chayotes, cabbage, and celery. You may also incorporate other vegetables according to your preference. Mix well.
Step Three: Preparing the Sauce
Combine 2 cups of water and 3 tablespoons of soy sauce in a bowl. Stir well to dissolve the soy sauce. You can also add other seasonings such as 3 tablespoons of oyster sauce to enhance its flavor.
Step Four: Stir-Frying the Vegetables
Once you’ve poured in the sauce in the vegetable mixture, lower down the heat and cover for five minutes. After five minutes, stir-fry until vegetables are cooked but still has a crunchy texture.
Step Five: Adding Tofu/Shiitake Mushrooms (Optional)
If you would like to create some protein content on your dish, you can add tofu/shiitake mushrooms to stir with vegetables. You may want to put 5 oz of tofu or 200 g of shiitake mushrooms. Fry for 2-3 minutes.
Step Six: Additional Toppings (Optional)
Once everything is cooked, you may sprinkle some bean sprouts on top for added crunchiness. Other toppings such as quail eggs or chicken liver can also be added for those who prefer some protein content on their dish.
There you have it! Enjoy your freshly made vegan Filipino Chop Suey with warm brown rice or toasted bread!
Substitutions and Variations
Ah, the beauty of cooking lies in its adaptability. Truly, the possibilities are endless when it comes to making your own mark on any recipe. So, if you’re feeling adventurous or simply want to switch things up a bit, here are some substitutions and variations you can try out for this Vegan Filipino Chop Suey Recipe:
– Quail Eggs: If you’re looking to add some protein to the mix, try adding quail eggs to the stir-fry. They make for a tasty and unique addition that’s sure to impress your guests.
– No Meat? No Problem: This recipe is perfect for vegetarians and vegans alike. But if you’re not vegetarian or vegan and are looking for an alternative, you can swap out the vegetable oil for chicken liver oil. It gives a distinct flavor that’s sure to satisfy your taste buds.
– Oyster Sauce: If you don’t have oyster sauce on hand or prefer not to use it, you could make a vegan version of this recipe by using soy sauce instead. Or alternatively, try mixing soy sauce with hoisin sauce for another savory option.
– Mix Up the Vegetables: One of the best things about chop suey is its versatility when it comes to vegetables. If green peppers aren’t quite your thing, try swapping them out with other veggies like green beans, snow peas or even mushrooms. Just be sure to adjust the cook time accordingly.
– Spice Level: Want some heat? Add red pepper flakes or sliced chili peppers for a kick of spice.
The options truly are limitless when it comes to experimenting with different ingredient combinations and flavor preferences. Don’t forget that cooking should be fun and creative, so get in there and make this Filipino classic dish your own!
Serving and Pairing
Once your vegan Filipino chop suey has finished cooking, it’s time to decide how you want to serve it. One of the best things about chop suey is that it can be a complete meal on its own, but it also pairs well with other dishes.
To serve, ladle the chop suey into individual bowls or onto plates and sprinkle some chopped green onions on top for an extra burst of flavor and color. It’s best to serve this dish hot, so be sure to reheat it if necessary.
If you’re looking to round out the meal, consider serving your chop suey with some steamed rice or fried noodles. This will not only add some substance to the meal but will also help soak up all the delicious sauce.
For an added protein boost, consider adding crispy tofu, tempeh or even some roasted chickpeas or lentils sprinkled on top. If you’re in the mood for something hearty, try pairing your chop suey with grilled portobello mushrooms or crispy vegan ‘chicken’ nuggets.
As for drinks, a refreshing glass of iced tea or a cold beer would be perfect for washing down this savory vegan dish.
Make-Ahead, Storing and Reheating
In my experience, Filipino Chop Suey is best served fresh and hot. However, this doesn’t mean that you can’t prepare it ahead of time if you’re tight on schedule. If you need to make the dish ahead of time, I suggest cooking it until it’s almost done and then storing it in an airtight container in the refrigerator for up to two days. When you’re ready to serve, reheat the dish in a wok or frying pan over medium heat until it’s piping hot.
If you want to store leftovers for later use, allow the dish to cool down first before transferring it into an airtight container. The dish can last for up to three days when stored properly in the refrigerator.
As for reheating leftovers, microwaving is not recommended as it can make the vegetables soggy. Instead, I recommend reheating the Chop Suey on a stove using a frying pan or wok over medium heat. You may add extra water or broth if needed to keep the veggies moist during reheating.
It’s important to note that vegetable dishes tend to lose their crispness and freshness as they sit in the refrigerator, so be sure to consume any leftovers within three days of storage. Additionally, I don’t recommend freezing this dish as it might affect its texture and flavor.
By following these tips, you’ll be able to enjoy your vegan Filipino Chop Suey at its best even if prepared ahead of time or stored for later use.
Tips for Perfect Results
Are you looking to elevate the flavor of your Filipino chop suey recipe? Follow these tips for perfect results every time!
1. Use fresh vegetables: For the best taste and texture, make sure you use fresh vegetables when making your chop suey. Choose veggies that are firm to the touch and free of blemishes.
2. Cut vegetables evenly: To ensure even cooking, cut all of your vegetables into uniform pieces. This helps to prevent some ingredients from being overcooked while others are undercooked.
3. Don’t overcrowd the pan: When stir-frying your vegetables, make sure not to overcrowd the pan. Cook in batches if necessary so that each ingredient has enough space to cook properly and doesn’t end up steaming instead of frying.
4. Make your own sauce: While it may be tempting to use store-bought sauces, making your own sauce allows you to control the flavor and ingredients. Try a homemade version of oyster sauce using mushroom broth or soy sauce with a splash of vinegar for that tangy kick.
5. Experiment with proteins: While this recipe calls for no meat, you can add protein such as tofu, quail egg or chicken liver for variation. Don’t be afraid to experiment!
6. Serve hot: Chop suey is best served hot and fresh off the stove! Ensure that your dish stays warm by serving it on a heated plate or warming it up in the oven before serving.
Follow these tips for perfect results and enjoy a delicious vegan Filipino chop suey that will wow any crowd!
FAQ
Before concluding this recipe article, I would like to answer some frequently asked questions about this vegan Filipino Chop Suey recipe. If you have any doubts or queries regarding the ingredient list or how-to, please read on for some helpful information that might address any concerns you may have.
Is chop suey Chinese or Filipino?
Chop suey is a popular dish in Chinese cuisine, specifically American Chinese and other variations of Chinese cuisine found outside of China. Typically, it is made with your choice of protein – including chicken, pork, beef, shrimp or fish, which is then quickly cooked with vegetables like bean sprouts, cabbage, and celery. The dish is then combined in a sauce thickened with starch.
What is chop suey sauce made of?
The ingredients required to make chop suey sauce include soy sauce, oyster sauce, Shaoxing wine, sesame oil, cornstarch, white pepper, and water.
What are the ingredient of Chopsuey?
Chopsuey, originally a Chinese dish, is a flavorful combination of protein such as chicken, fish, or beef, scrambled eggs, stir-fried vegetables like bean sprouts and celery, all simmered in a delectable thick sauce. Traditionally served with rice, Chinese American cuisine takes it up a notch by incorporating noodles into the mix.
What is vegetable chop suey made of?
Spice up your daily menu with the flavorful blend of Asian-inspired veggies found in La Choy’s Chop Suey Vegetables. This mix features a combination of crisp bean sprouts, savory onions, and wholesome carrots. Choose from the 14 oz size to enhance your meals anytime.
Bottom Line
In conclusion, this Vegan Filipino Chop Suey recipe is a must-try for anyone who loves delicious, healthy and easy-to-prepare meals. By following these detailed instructions, you can create a vegetarian version of this classic Filipino-Chinese stir-fry dish that will be sure to impress your family and friends. With its combination of fresh vegetables, aromatic garlic and onion, and flavorful soy sauce-based sauce, this vegan chop suey recipe is a perfect balance of flavor and nutrition.
So why not give this Filipino chop suey recipe a try? With simple vegetable ingredients that are easy to find in any grocery store or farmers market, and with variations and substitutions available to accommodate different dietary needs and tastes, this chop suey recipe is a versatile dish that can be enjoyed anytime.
Whether you’re looking for a meatless alternative to traditional chop suey dishes, or simply want to add more healthy vegetables to your diet without sacrificing taste and flavor, this vegan chop suey recipe has got you covered. So go ahead and try it out today – your taste buds (and your body) will thank you!
Vegan Filipino Chop Suey Recipe
Ingredients
- 1 teaspoon garlic, chopped
- 1/4 onion, chopped
- 1/2 stalk celery, chopped
- 200 g cabbage
- 200 g chayotes, sliced lengthwise
- 200 g cauliflower, chopped
- 100 g carrots, sliced lengthwise
- 1/2 red pepper, sliced into cubes
- 1/2 green pepper, sliced into cubes
- 5 tablespoons soy sauce
- 3/4 cup water
- 1 tablespoon canola oil
Instructions
- In a wok, fry the garlic, onion and celery for 1 minute.
- Add the chayote fruit and cauliflower then simmer for 3 minutes or until cooked.
- Add the water and soy sauce then bring to a boil
- Add the carrots and simmer for 2 minutes.
- Add the red and green peppers.
- Add the cabbage and the firm tofu and simmer for 1 minute.
Add Your Own Notes
Nutrition
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.