From sweet and sour Pad Thai to creamy green curry and mango salad, these vegan Thai recipes will make you travel to Thailand from the comfort of your home!
It’s no secret that Thai cuisine is one of the most flavorful in the world. From the use of fresh aromatics like galangal, kaffir lime leaves, chili, and basil, to wonderful condiments like green curry paste, tamarind juice, and sweet chili sauce, each Thai dish is an explosion of flavor.
To get you started, we have rounded up our most popular Thai-inspired recipes in one place! The best of all is that these recipes are entirely plant-based!
Thai-inspired green mango salad with carrots, cucumbers, and fresh herbs! It comes with a sweet, salty, and sour lime dressing. A healthy, delicious, and refreshing plant-based salad!
Make This Recipe
These Thai-inspired corn fritters are amazingly crispy on the outside, fluffy and tender on the inside, and subtly infused with red curry paste, ginger, and garlic! A delightful appetizer that can be served with sweet chili sauce or a zesty yogurt sauce!
Make This Recipe
Caramelized tempeh with Thai basil served with fresh persimmon and avocado salsa. Easy to make and so flavorful!
Make This Recipe
Delicious vegan Pad Thai with rice noodles, bean sprouts, chives, tofu, and the most amazing sweet-salty-sour sauce! Vegan + 30 minutes!
Make This Recipe
Slightly sour, a bit sweet, spicy, and highly comforting Thai-inspired fried rice! With mushrooms, carrots, pineapple, green onions, and plenty of garlic. A delicious way to use leftover rice!
Make This Recipe
This restaurant-quality vegan Thai green curry packs bold flavors and a super creamy and perfectly spiced coconut sauce. It’s a dish that takes about 25 minutes from start to finish to prepare, and that will surely excite your tastebuds!
Make This Recipe
Flavorful and garlicky wraps made from ground flaxseeds and filled with marinated tofu, avocado, grated carrots, spinach, and red bell peppers. Drizzled with a sweet and spicy peanut butter coconut sauce!
Make This Recipe
Super tasty jackfruit served with a spicy and nutty peanut butter coconut sauce. Ready in 15 minutes!
Make This Recipe
Super fluffy savory pancake served with a creamy mango sauce and topped with celery root purée. An incredible combination of flavors!
Make This Recipe
Easy one pan crispy tofu with roasted sweet potatoes, red bell peppers, and cashews. Served with a spicy Thai hummus dip!
Make This Recipe
Flavorful and nutritious buckwheat wraps loaded with teriyaki tempeh, avocado, red cabbage, and a garlicky peanut sauce.
Make This Recipe
Spicy, sweet and sour thai soup with coconut milk, peanut tofu and sweet potato noodles. Comforting, flavorful and ready in 30 minutes!
Make This Recipe
Sautéed mushrooms infused with lemongrass, shallots, garlic, and Thai chilies! A delicious and umami-packed side dish!
Make This Recipe
Creamy Thai coconut curry soup with marinated tempeh, rice noodles, and peanuts. A flavorful and healthy take on the traditional Khao Soi!
Make This Recipe
This Thai-inspired green curry is creamy, spicy, and infused with fresh cilantro and basil. Serve with perfectly tender white navy beans, mushrooms, and carrots!
Make This Recipe
Comforting, flavorful, and creamy red curry served with toasty and crispy rice! Packed with textures and SO DELICIOUS!
Make This Recipe
Thick and comforting curried spinach soup that’s loaded with Thai flavors! Coconut milk makes this soup insanely rich and creamy!
Make This RecipePrevent your screen from going dark
Fry the curry paste. Add about 1 cup of the coconut milk to a large pot and bring it to a boil over medium heat. Once boiling, stir in the green curry paste and cook for about 2 minutes.
Blend the herbs. Add the remaining coconut milk, fresh cilantro, Thai basil, and mint leaves, if using, to a blender. Blend for 15-30 seconds or until smooth.
Combine. Pour the herby coconut milk into the pot. Season with sugar and vegan fish sauce. Add the chopped vegetables.
Let simmer. Bring the curry to a boil over medium heat and let it simmer uncovered for about 10 minutes or until the vegetables are tender. Note: do not overcook, as you want the veggies to remain just slightly firm.
Taste and adjust the sweetness and saltiness to your liking.
Serve. Finally, divide the curry between serving bowls, garnish with fresh cilantro and/or Thai basil, and add a squeeze of lime. Serve with Jasmine rice, noodles, or baguette!
- Use quality full-fat coconut milk. Not all brands of coconut milk are equal, as some are more watery than others. I personally like the Aroy-D brand, but feel free to use your favorite brand. Note: I do not recommend using cans of coconut cream to make this curry, as it would result in a too-rich and oily curry.
- Make sure your green curry paste is vegan. Check the ingredients of green curry pastes, as some may contain shrimp paste.
- Adjust the spiciness level. Depending on your spiciness tolerance and the type of green curry paste used, you might have to adjust the seasonings to your liking. I recommend starting with 2 tablespoons of green curry paste and garnishing with chopped chili or chili flakes at the end of cooking if it’s not spicy enough for you.
- Add your protein of choice. If you want to make this curry more hearty, you can add fried tofu, vegan chicken, or seitan!
- Do not overcook. Simmering this curry for 10 minutes is usually more than enough to cook the vegetables, assuming you didn’t cut them into very large chunks. Do not overcook, and regularly check the doneness of the veggies with a knife or a fork. It should be fork-tender but not mushy.
- To add a citrusy flavor: Add 2-3 Kaffir lime leaves near the end of cooking.
Serving: 1 serving | Calories: 362 kcal | Carbohydrates: 43.7 g | Protein: 6.8 g | Fat: 19 g | Fiber: 6.6 g | Sugar: 9 g
Source link