Are you a fan of the bold and aromatic flavors of Thai cuisine, but also a lover of plant-based eating? Look no further! Vegan Thai cooking has never been more delicious or accessible. With its rich blend of spices, herbs, and chilies, Thai food can be easily adapted to suit a vegan lifestyle.
In this article, we’ll take you on a culinary journey through the flavors and dishes of Thailand, with 17 mouth-watering vegan recipes that are sure to satisfy your cravings. From creamy curries to spicy stir-fries, and from comforting soups to innovative desserts, we’ve got you covered. So, let’s dive in and explore the wonderful world of vegan Thai cuisine!
Vegan Thai Green Curry
Experience the bold flavors of Thailand with this vibrant and aromatic vegan green curry recipe. With a creamy coconut-based sauce, crunchy vegetables, and tender tofu, this dish is sure to delight your taste buds.
Ingredients:
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 cups mixed bell peppers (any color), sliced
– 1 cup firm tofu, cut into bite-sized pieces
– 2 tablespoons vegan green curry paste
– 1 can (14 oz) coconut milk
– 1 cup vegetable broth
– 1 teaspoon soy sauce (or tamari)
– Salt and pepper to taste
– Fresh Thai basil leaves, chopped (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add garlic and ginger; cook for 1 minute.
3. Add bell peppers and tofu; cook until vegetables are tender, about 5 minutes.
4. Stir in curry paste; cook for 1 minute.
5. Pour in coconut milk and broth; bring to a simmer.
6. Reduce heat to low and let sauce thicken slightly, about 10-15 minutes.
7. Season with soy sauce (or tamari) and serve over rice or noodles.
Cooking Time: About 20-25 minutes.
Spicy Vegan Thai Basil Fried Rice
This recipe is a flavorful and spicy twist on traditional fried rice, packed with the bold flavors of Thailand. With its combination of savory soy sauce, sweet Thai basil, and spicy chili flakes, this dish is sure to become a favorite.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 tablespoon vegan oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g. peas, carrots, corn)
– 1/4 cup chopped fresh Thai basil leaves
– 1 teaspoon soy sauce
– 1/2 teaspoon chili flakes
– Salt and pepper to taste
– 1 tablespoon nutritional yeast (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the diced onion and cook until translucent, about 3 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the mixed vegetables and cooked rice to the skillet, stirring to combine.
5. Cook for 2-3 minutes, breaking up any clumps with a spatula.
6. Stir in soy sauce, chili flakes, salt, and pepper.
7. Taste and adjust seasoning as needed.
8. Garnish with chopped Thai basil leaves and serve hot.
Cooking Time: 15-20 minutes
Vegan Thai Coconut Soup
Warm up with this creamy and aromatic Thai-inspired soup, made with coconut milk, fragrant spices, and a variety of vegetables.
Ingredients:
– 1 can (14 oz) full-fat coconut milk
– 2 tablespoons vegan oil or coconut oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 2 cups mixed mushrooms (such as shiitake and cremini)
– 2 teaspoons grated fresh ginger
– 1 teaspoon Thai red curry paste
– 4 cups vegetable broth
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– Fresh lime wedges for serving (optional)
Instructions:
1. In a large pot, heat the oil over medium heat.
2. Add onion, garlic, bell pepper, and mushrooms; cook until tender, about 5 minutes.
3. Stir in ginger, curry paste, and broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
4. Stir in coconut milk and season with salt and pepper to taste.
5. Serve hot, garnished with cilantro and a squeeze of lime juice if desired.
Cooking Time: 25-30 minutes
Vegan Pad Thai with Tofu
This classic Thai dish gets a plant-based twist by substituting noodles and meat with tofu and rice noodles, creating a flavorful and nutritious vegan version. This recipe is quick to prepare and packed with texture and taste.
Ingredients:
– 1/2 cup firm tofu, cut into small cubes
– 8 oz rice noodles
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (any color), sliced
– 2 tablespoons tamarind paste
– 2 tablespoons soy sauce
– 1 tablespoon maple syrup
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook rice noodles according to package instructions.
2. In a large skillet or wok, heat oil over medium-high. Add tofu and cook until golden brown (about 3-4 minutes). Remove from pan.
3. Add more oil if needed, then sauté onion, garlic, and bell peppers until tender (about 5 minutes).
4. Stir in tamarind paste, soy sauce, maple syrup, and ginger. Cook for an additional minute.
5. Add cooked noodles, tofu, and chopped cilantro to the skillet. Toss everything together to combine.
6. Season with salt and pepper to taste.
7. Serve immediately.
Cooking Time: 15-20 minutes
Thai Vegan Mango Sticky Rice
A sweet and savory twist on traditional sticky rice, this Thai-inspired recipe combines the natural sweetness of mango with a hint of spice and a creamy coconut flavor.
Ingredients:
– 1 cup Thai jasmine rice
– 2 cups water or vegan milk
– 1/4 cup coconut cream
– 2 tbsp maple syrup
– 1 tsp grated ginger
– 1/2 tsp ground cinnamon
– 1/4 tsp ground cardamom
– Salt to taste
– 1 ripe mango, diced
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Rinse the rice and combine with water or milk in a medium saucepan. Bring to a boil, then reduce heat to low and simmer, covered, for 15-20 minutes or until the liquid is absorbed.
2. In a small bowl, whisk together coconut cream, maple syrup, ginger, cinnamon, cardamom, and salt. Stir into the cooked rice until well combined.
3. Fold in diced mango.
4. Serve warm or at room temperature, garnished with fresh cilantro leaves if desired.
Cooking Time: 20-25 minutes
Vegan Thai Red Curry with Vegetables
A flavorful and aromatic vegan take on the classic Thai red curry, packed with a variety of colorful vegetables and served over steaming hot rice or noodles. This recipe is quick, easy, and perfect for a weeknight dinner or a special occasion.
Ingredients:
– 2 tablespoons vegan red curry paste
– 1 tablespoon coconut oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 carrot, peeled and grated
– 1 cup mixed vegetables (such as bamboo shoots, baby corn, and Thai basil)
– 1 can (14 oz) coconut milk
– 2 cups vegetable broth
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat the oil in a large pan over medium heat.
2. Add the onion, garlic, red bell pepper, and carrot. Cook until the vegetables are tender, about 5 minutes.
3. Stir in the curry paste and cook for 1 minute.
4. Add the mixed vegetables, coconut milk, broth, soy sauce, salt, and pepper. Bring to a simmer.
5. Reduce heat to low and let it cook for 10-15 minutes or until the flavors have melded together.
6. Taste and adjust seasoning as needed.
7. Serve hot over rice or noodles, garnished with cilantro leaves.
Cooking Time: 20-25 minutes
Thai Vegan Peanut Noodles
Thai Vegan Peanut Noodles Recipe
Experience the rich flavors of Thailand with this vegan take on a classic peanut noodle dish. This recipe combines the creamy goodness of peanuts with the bold spices and herbs of Thai cuisine, all wrapped up in a delicious and nutritious package.
Ingredients:
– 1 cup rice noodles
– 2 tablespoons peanut butter
– 2 tablespoons soy sauce
– 2 tablespoons coconut milk
– 1 tablespoon maple syrup
– 1 teaspoon grated ginger
– 1/4 teaspoon ground cumin
– 1/4 teaspoon turmeric powder
– 1/4 teaspoon red pepper flakes (optional)
– Salt, to taste
– Chopped peanuts and cilantro, for garnish
Instructions:
1. Cook the rice noodles according to package instructions. Drain and set aside.
2. In a blender or food processor, combine peanut butter, soy sauce, coconut milk, maple syrup, ginger, cumin, turmeric powder, and red pepper flakes (if using). Blend until smooth.
3. Add the cooked noodles to the peanut sauce and toss to coat.
4. Season with salt to taste.
5. Garnish with chopped peanuts and cilantro.
Cooking Time: 15-20 minutes
Vegan Thai Pineapple Fried Rice
Vegan Thai Pineapple Fried Rice Recipe
Savor the sweet and sour flavors of Thailand with this vegan take on a classic fried rice dish, featuring juicy pineapple and aromatic spices.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 cup pineapple chunks
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1/4 teaspoon ground cumin
– 1/4 teaspoon turmeric
– Salt and pepper to taste
– Chopped fresh cilantro for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion, garlic, and ginger; stir-fry until the onion is translucent.
3. Add the pineapple chunks; cook for 2-3 minutes, or until they start to caramelize.
4. Stir in the cooked rice, cumin, turmeric, salt, and pepper. Cook for about 5 minutes, breaking up any clumps with a spatula.
5. Taste and adjust the seasoning as needed.
6. Transfer to a serving platter and garnish with cilantro if desired.
Cooking Time: Approximately 10-12 minutes.
Thai Vegan Tom Yum Soup
Experience the bold and aromatic flavors of Thailand with this vegan version of the classic Tom Yum soup, perfect for a quick and satisfying meal. This recipe is free from animal products and packed with nutritious ingredients.
Ingredients:
– 2 cups vegetable broth
– 1/2 cup mixed mushrooms (such as shiitake and cremini)
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1/4 cup firm tofu, cut into small cubes
– 2 teaspoons Tom Yum paste
– 1/2 teaspoon vegan fish sauce (optional)
– 1/4 teaspoon red pepper flakes (optional)
– 2 cups mixed vegetables (such as bell peppers, carrots, and green beans)
– Fresh cilantro leaves for garnish
Instructions:
1. In a large pot, combine vegetable broth, mushrooms, garlic, ginger, and tofu. Bring to a boil, then reduce heat and simmer for 10 minutes.
2. Add Tom Yum paste, vegan fish sauce (if using), and red pepper flakes (if using). Stir well and continue to simmer for an additional 5 minutes.
3. Add mixed vegetables and cook until they are tender, about 3-4 minutes.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Vegan Thai Yellow Curry
This Vegan Thai Yellow Curry recipe is a flavorful and aromatic dish that’s perfect for a weeknight dinner or special occasion. With a blend of spices, coconut milk, and your favorite vegetables, this curry is sure to become a staple in your plant-based kitchen.
Ingredients:
– 2 tablespoons vegan yellow curry paste
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 can (14 oz) coconut milk
– 1 cup vegetable broth
– 1/2 cup water
– 1 tablespoon soy sauce
– 1 teaspoon maple syrup
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large saucepan over medium-high heat.
2. Add onion, garlic, and bell pepper; cook until vegetables are tender, about 5 minutes.
3. Stir in curry paste; cook for 1 minute.
4. Add coconut milk, broth, water, soy sauce, and maple syrup; bring to a simmer.
5. Reduce heat to low; let curry simmer for 20-25 minutes or until flavors have melded together.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves, if desired.
Cooking Time: 25-30 minutes
Thai Vegan Spring Rolls
These crispy and flavorful Thai-inspired spring rolls are filled with a mix of nutritious vegetables, perfect for a quick snack or appetizer. With just a few simple ingredients and steps, you can enjoy these delightful treats at home.
Ingredients:
– 1 package of rice paper wrappers (usually found in the Asian food section)
– 1/2 cup shredded carrot
– 1/2 cup shredded zucchini
– 1/4 cup chopped cilantro
– 1/4 cup chopped scallions
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– Salt, to taste
– Vegetable oil, for frying
Instructions:
1. Fill a large bowl with warm water.
2. Place a rice paper wrapper in the water and let it soften for about 30 seconds.
3. Remove the wrapper and place it on a clean surface.
4. Arrange the filling ingredients (carrot, zucchini, cilantro, and scallions) horizontally across the center of the wrapper.
5. Fold the bottom half of the wrapper over the filling, then fold in the sides and roll up the wrapper to form a tight cylinder.
6. Repeat with remaining wrappers and filling.
7. Fry spring rolls in hot oil until crispy and golden brown, about 2-3 minutes on each side.
Cooking Time: 10-12 minutes (includes preparation time)
Vegan Thai Massaman Curry
Experience the rich flavors of Thailand with this vegan take on the classic Massaman curry, featuring tender vegetables and a creamy coconut-based sauce.
Ingredients:
– 1 tablespoon vegan oil (such as coconut or canola)
– 2 cloves garlic, minced
– 1 onion, diced
– 2 cups mixed vegetables (bell peppers, carrots, potatoes, and peas)
– 2 teaspoons Massaman curry powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper
– 1 can (14 oz) coconut milk
– 2 tablespoons soy sauce (or tamari for gluten-free option)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat the oil in a large pan over medium heat.
2. Add garlic, onion, and mixed vegetables. Cook until the vegetables are tender, about 5-7 minutes.
3. Stir in curry powder, cinnamon, turmeric, and cayenne pepper. Cook for 1 minute.
4. Pour in coconut milk and soy sauce. Bring to a simmer.
5. Reduce heat to low and let cook for 10-15 minutes or until the sauce has thickened slightly.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves and serve over rice or noodles.
Cooking Time: 20-25 minutes
Thai Vegan Pumpkin Soup
Warm up with this comforting and flavorful Thai-inspired pumpkin soup that’s perfect for a chilly evening. This creamy and aromatic soup is free from animal products, making it an excellent option for vegans.
Ingredients:
– 1 small to medium-sized pumpkin (about 2 lbs), peeled, seeded, and chopped into cubes
– 2 tablespoons of vegetable oil
– 1 onion, chopped
– 3 cloves of garlic, minced
– 1 tablespoon grated fresh ginger
– 2 cups of vegetable broth
– 1 can of coconut milk (14 oz)
– 1 teaspoon Thai red curry paste
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onion, garlic, and ginger; sauté until softened.
3. Add pumpkin cubes and cook for 5 minutes.
4. Pour in vegetable broth and bring to a boil.
5. Reduce heat and simmer for 20-25 minutes or until the pumpkin is tender.
6. Stir in coconut milk and curry paste; season with salt and pepper.
7. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 30-40 minutes
Vegan Thai Cashew Nut Stir Fry
Experience the bold flavors of Thailand with this vegan stir-fry recipe, featuring creamy cashews and a tangy sauce.
Ingredients:
– 1 cup cashews
– 2 tablespoons soy sauce
– 2 tablespoons coconut oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 bell pepper, sliced
– 1 tablespoon grated fresh ginger
– 1 teaspoon Thai red curry paste
– 1/4 teaspoon turmeric
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Soak cashews in water for at least 2 hours or overnight.
2. Drain and rinse the cashews, then blend with 1 tablespoon soy sauce until smooth.
3. Heat coconut oil in a wok or large skillet over medium-high heat.
4. Add onion, garlic, bell pepper, and ginger; stir-fry until vegetables are tender-crisp.
5. Stir in curry paste, turmeric, and remaining soy sauce. Cook for 1 minute.
6. Add cashew cream and stir until combined with the sauce.
7. Season with salt and pepper to taste.
8. Garnish with cilantro leaves, if desired.
9. Serve hot over rice or noodles.
Cooking Time: 15-20 minutes
Thai Vegan Sweet Potato Curry
This vibrant curry is a perfect blend of sweet, spicy, and savory flavors, made with the comfort of sweet potatoes. A flavorful and nutritious dish that’s sure to become a family favorite.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon Thai red curry paste
– 1 can (14 oz) coconut milk
– 1 cup vegetable broth
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large pan, heat 1 tablespoon of oil over medium heat.
2. Add onion and cook until softened, about 3-4 minutes.
3. Add garlic, curry paste, cumin, and turmeric; cook for an additional minute, stirring constantly.
4. Add sweet potatoes, coconut milk, and vegetable broth; bring to a simmer.
5. Reduce heat to low and let cook for 20-25 minutes or until sweet potatoes are tender.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Vegan Thai Lemongrass Soup
This creamy and aromatic soup is a perfect blend of Thai flavors, featuring the brightness of lemongrass and the warmth of coconut milk. Serve with steamed jasmine rice or as a soothing side dish.
Ingredients:
– 2 stalks lemongrass, bruised
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 cups vegetable broth
– 1 can (14 oz) coconut milk
– 1/2 cup water
– 1 teaspoon Thai red curry paste
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, sauté the onion, garlic, and ginger in a little water until softened.
2. Add the lemongrass, vegetable broth, coconut milk, and curry paste. Bring to a simmer.
3. Reduce heat and let cook for 15-20 minutes or until flavors have melded together.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 20 minutes
Thai Vegan Glass Noodle Salad
A refreshing and flavorful salad that combines the crunch of glass noodles with the tanginess of Thai-inspired flavors.
Ingredients:
– 200g glass noodles
– 1/2 cup mixed veggies (bell peppers, carrots, bean sprouts)
– 1/4 cup chopped fresh cilantro
– 2 tablespoons soy sauce
– 1 tablespoon lime juice
– 1 teaspoon grated ginger
– Salt and pepper to taste
– 2 tablespoons chopped roasted peanuts (optional)
Instructions:
1. Cook the glass noodles according to package instructions and set aside.
2. In a large bowl, combine the mixed veggies, cilantro, soy sauce, lime juice, and ginger.
3. Add the cooked glass noodles to the bowl and toss to combine.
4. Season with salt and pepper to taste.
5. Garnish with chopped peanuts if desired.
6. Serve immediately.
Cooking Time: 10-12 minutes
Conclusion
Discover the flavors of Thailand with these 17 delicious vegan recipes! From spicy curries to creamy soups, you’ll find a variety of dishes that are perfect for a plant-based diet. Try Vegan Thai Green Curry, Spicy Vegan Thai Basil Fried Rice, or Vegan Thai Coconut Soup, and more. These mouth-watering recipes are easy to make and packed with flavor. Whether you’re looking for a quick weeknight dinner or a special occasion meal, this collection has something for everyone. So go ahead and explore the world of vegan Thai cuisine!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
