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41 Asian-Inspired Vegetarian Recipes

Forget ordering take-out and whip up these healthy Asian vegetarian recipes instead. Whether you're a full-on vegetarian or a dedicated carnivore looking to sneak in a few more veggies, you'll love these delicious meat-free dishes inspired by Asia's most iconic dishes.

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Tofu Chow MeinTaste of Home

Tofu Chow Mein

This is an easy recipe for a "tofu beginner," as it teaches people how to use it. If you have time, one way to prepare it is to cut the tofu block in half and wrap well in a terry kitchen towel. Let it sit in the fridge for at least an hour to absorb excess water. For a complete meal, serve with Chinese soup and egg rolls! — Autumn SinClaire, Gold Beach, Oregon

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General Tso's CauliflowerTaste of Home

General Tso's Cauliflower

Cauliflower florets are deep-fried to a crispy golden brown, then coated in a sauce with just the right amount of kick. This is a fun alternative to the classic chicken dish.—Nick Iverson, Milwaukee, Wisconsin

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Vegetarian Pad ThaiTaste of Home

Vegetarian Pad Thai

This is a simple pad thai loaded with crisp vegetables and zesty flavor. It’s quick, simple, and fresh-tasting. —Colleen Doucette, Truro, Nova Scotia

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Edamame and Soba Noodle BowlTaste of Home

Edamame and Soba Noodle Bowl

Toothsome soba noodles are made from buckwheat flour. —Matthew Hass, Franklin, Wisconsin

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Crispy Tofu with Black Pepper SauceTaste of Home

Crispy Tofu with Black Pepper Sauce

Sometimes tofu can be boring and tasteless, but not in this recipe! The crispy vegetarian bean curd is so loaded with flavor, you'll never shy away from tofu again. —Nick Iverson, Denver, Colorado

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Asparagus Tofu Stir-FryTaste of Home

Asparagus Tofu Stir-Fry

With its flavorful ginger sauce and fresh vegetables, this tasty dish is a favorite. I get rave reviews every time I serve it, and it doesn’t bother my husband’s food allergies. —Phyllis Smith, Chimacum, Washington

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Veggie Sushi RollsTaste of Home

Veggie Sushi Rolls

These sushi rolls are a great finger food, side or even main course. They're versatile and can be made with any veggies you like. Kids have fun making them.—Sarah Christenson, San Diego, California

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Rice Paper RollsTaste of Home

Rice Paper Rolls

I like to have a package of rice papers and noodles on hand for quick and easy appetizer ideas. I've used thin or thick rice noodles for these rolls with equal success. —Lori Stefanishion, Drumheller, Alberta

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Strawberry Pot StickersTaste of Home

Strawberry Pot Stickers

My wife and daughter love this unusual dessert. Strawberries are my favorite fruit and marrying them with chocolate and cinnamon in this dim sum dish is a surprising treat for everyone.—Rick Browne, Ridgefield, Washington

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Asian TofuTaste of Home

Asian Tofu

This tasty Asian tofu was the first meatless recipe my fiance made for me. It's a wonderful light protein and is so easy to pair with broiled or grilled veggies such as eggplant, asparagus or even tomatoes. —Emily Steers, Los Angeles, California

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Coconut Red Curry StewTaste of Home

Coconut Red Curry Stew

This is a fragrant and flavorful dish that's packed with nutritious goodness. I like to enjoy it with sticky rice. —Marly Chaland, Maple, Ontario

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Fresh Thai Asparagus, Kale and Garlicky MushroomsTaste of Home

Fresh Thai Asparagus, Kale and Garlicky Mushrooms

Hit the local farmers market and stock up! This quick, simple side dish is a perfect complement to any meal. The fish sauce gives it a wonderful depth of flavor without much effort. —Julie Peterson, Crofton, Maryland

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Veggie-Cashew Stir-Fry

Veggie-Cashew Stir-Fry

Getting my meat-loving husband and two sons, ages 5 and 7, to eat more veggies had always been a struggle until I whipped up this stir-fry. I was shocked when they cleaned their plates and asked for seconds. —Abbey Hoffman, Ashland, Ohio

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Thai Salad with Cilantro Lime DressingTaste of Home

Thai Salad with Cilantro Lime Dressing

I created this salad to replicate one I tried on a cruise several years ago. It goes over very well at family gatherings and potlucks year-round. We love the spice of the Thai chile, but if your family isn't into spice, feel free to leave it out. It will still be delicious! —Donna Gribbins, Shelbyville, Kentucky

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Sweet Potato Pot StickersTaste of Home

Sweet Potato Pot Stickers

I added a Southern twist to pot stickers. The ginger-flavored sweet potatoes are a surprising filling, but are oh so savory and delicious. —Mary Marlowe Leverette, Columbia, South Carolina

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Asian Tofu Noodle Soup

Asian Tofu Noodle Soup

Ginger, garlic and sherry jazz up this soup loaded with veggies and noodles. We like to accent ours with peanuts and green onions. —Diana Rios, Lytle, Texas

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Fresh from the Garden WrapsTaste of Home

Fresh from the Garden Wraps

We moved into a house with a garden that needed tending. Using the herbs we found, we made these fresh-tastic wraps for our first dinner there. —Chris Bugher, Asheville, North Carolina

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Homemade Fortune CookiesTaste of Home

Homemade Fortune Cookies

Our home is often filled with family and friends, so I'm always cooking up something. I created this recipe when I was looking for a treat to surprise my husband. —Susan Bettinger, Battle Creek, Michigan

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Almond Vegetable Stir-FryTaste of Home

Almond Vegetable Stir-Fry

While broccoli florets and chunks of red pepper give these stir-fry vegetables plenty of color, it's the fresh gingerroot, garlic, soy sauce and sesame oil that round out the flavor. —Mary Relyea, Canastota, New York

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Soba Noodles with Ginger-Sesame DressingTaste of Home

Soba Noodles with Ginger-Sesame Dressing

We love it when opposites attract. A sweet-and-sour gingery dressing goes hand in hand with soft soba noodles, edamame and crunchy slaw. Add grilled shrimp or chicken for a protein-packed finish. —Mandy Rivers, Lexington, South Carolina

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Sugar Snap Pea Stir-FryTaste of Home

Sugar Snap Pea Stir-Fry

Fresh ginger, balsamic vinegar, soy sauce and sesame oil provide a nice blend of flavors in this Asian-inspired recipe for fresh sugar snap peas. This quick-to-cook recipe will complement most any entree, including ham, lamb, chicken or fish. Best of all, it's easy to double for large crowds. —Taste of Home Test Kitchen

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Chinese Scallion PancakesTaste of Home

Chinese Scallion Pancakes

Unlike true pancakes, "Cong You Bing" (or Chinese scallion pancakes) are made from a dough instead of a batter. The tasty appetizers are the perfect "sponge" for mopping up extra sauce and can be made ahead of time for convenience. Just wrap a green onion pancake in foil and reheat in the oven. —Jenni Sharp, Milwaukee, Wisconsin

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Asian Veggie Glass NoodlesTaste of Home

Asian Veggie Glass Noodles

My mom immigrated from the Philippines, so we would often eat Filipino pancit, a well-known glass noodles dish. I took her version and added my own touches to make it easier and a little healthier. —Jasmin Baron, Livonia, New York

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Sticky Rice with Mango-Coconut SauceTaste of Home

Sticky Rice with Mango-Coconut Sauce

As a nice contrast to traditional Christmastime desserts, sweet sticky rice is a refreshing Thai treat made even better with a mango-coconut sauce.—Monnie Norasing, Mansfield, Texas

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Miso Soup with Tofu and EnokiTaste of Home

Miso Soup with Tofu and Enoki

This traditional Japanese soup has a mild flavor but is so comforting. Sliced green onions provide a bit of color.—Bridget Klusman, Otsego, Michigan

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Edamame Salad with Sesame Ginger Dressing

Edamame Salad with Sesame Ginger Dressing

This bright baby kale salad is packed with a little bit of everything: hearty greens, a nutty crunch, a zip of citrusy goodness and a big protein punch. It's pure bliss in a bowl. —Darla Andrews, Schertz, Texas

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Stir-Fry Rice BowlTaste of Home

Stir-Fry Rice Bowl

My meatless version of Korean bibimbap is tasty, pretty and easy to tweak for different spice levels. —Devon Delaney, Westport, Connecticut

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Garden Spring RollsTaste of Home

Garden Spring Rolls

My family loves Asian food and this recipe captures the healthy benefits of the nutritious veggies without any loss of vitamins from cooking. Even kids will gobble up raw veggies if you offer them in the form of a spring roll and give them a dipping sauce. —Terri Merritts, Nashville, Tennessee

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Curried Fried Rice with PineappleTaste of Home

Curried Fried Rice with Pineapple

This is a special fried rice popular in Thai restaurants and called Khao Pad. It has a bit of heat a little sweetness and some crunch. —Joanna Yuen, San Jose, California

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Moo Shu Mushroom WrapsTaste of Home

Moo Shu Mushroom Wraps

With so many awesome veggies out there, I'm always playing around with the ingredients in these sandwiches. Sometimes I add extra protein, too—chicken, shrimp, pork, beef and tofu all work. Check for sriracha and hoisin sauces in the Asian or international foods section of your grocery store. —Athena Russell, Greenville, South Carolina

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Thai Pasta with Spicy Peanut SauceTaste of Home

Thai Pasta with Spicy Peanut Sauce

We love how the whole wheat pasta and crisp, raw vegetables blend with the rich and creamy peanut sauce. The addition of fresh lime juice really brightens the flavor of the dish. Some eat it hot, but my husband and I prefer to wait until it's closer to room temperature. —Donna McCallie, Lake Park, Florida

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Udon Noodles with Pineapple VinaigretteTaste of Home

Udon Noodles with Pineapple Vinaigrette

Thai cuisine has such wonderfully intense flavors, but the dishes can be heavy and time-consuming. My answer is a refreshing salad with mango, gingerroot and a pop of jalapeno. —Melanie Stevenson, Reading, Pennsylvania

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Veggie Thai Curry SoupTaste of Home

Veggie Thai Curry Soup

My go-to Thai restaurant inspired this curry soup. Shiitake mushrooms are my favorite, but any fresh mushroom will work. Fresh basil and lime add a burst of bright flavors. —Tre Balchowsky, Sausalito, California

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Chinese Almond CookiesTaste of Home

Chinese Almond Cookies

Each Christmas, my mother baked this almond cookie and stored the cookies in clean coffee cans. When she passed away, I started giving our kids a can of these sentimental sweets. —Jane Garing, Talladega, Alabama

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Khmer Pickled Vegetable SaladTaste of Home

Khmer Pickled Vegetable Salad

I grew up as a missionary kid in Cambodia, and most of my favorite foods have a Southeast Asian background. Locals love eating this pickled salad for breakfast, but I like it as a side for lunch or dinner, especially with chicken satay. —Hannah Heavener, Belton, Texas

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Slow-Cooker Thai Butternut Squash Peanut SoupTaste of Home

Slow-Cooker Thai Butternut Squash Peanut Soup

This seemingly exotic dish is simple, vegan, healthy and hearty. The peanut butter blends beautifully with the sweetness of the squash and Thai seasonings. You can also serve this soup without pureeing it first. —Kayla Capper, Ojai, California

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Vegetable Pad ThaiTaste of Home

Vegetable Pad Thai

Classic flavors of Thailand abound in this fragrant and flavorful dish featuring peanuts, tofu and noodles. New to tofu? It gives the entree its satisfying protein, for a delicious way to introduce it to your diet. —Sara Landry, Brookline, Massachusetts

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Coconut Curry Cauliflower Soup

Coconut Curry Cauliflower Soup

When I'm in need of comfort food, I stir up a velvety batch of this Asian-spiced soup. Then I finish it with a sprinkle of cilantro over the top. —Elizabeth DeHart, West Jordan, Utah

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Butternut-Gouda Pot StickersTaste of Home

Butternut-Gouda Pot Stickers

My family can't get enough butternut squash. I had some left over, so I used pot sticker wraps and veggies to create these fun little appetizers. —Carla Mendres, Winnipeg, Manitoba

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Red Curry-Pandan Ice CreamTaste of Home

Red Curry-Pandan Ice Cream

The curry and coconut flavors are subtle, allowing the flavor of pandan leaves to shine. Pandan is a tropical plant that grows in Southeast Asia with a naturally sweet, bright flavor. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

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Ginger-Sesame Steamed Vegetable SaladTaste of Home

Ginger-Sesame Steamed Vegetable Salad

A homage to my father’s Laotian roots, this warm salad is traditionally prepared with baby bok choy, snow peas, peapod shoots and baby mustard greens. Just use any seasonal green vegetables you like. —Monnie Norasing, Mansfield, Texas

Camille Berry
Part of the third generation in a family of restaurateurs, Camille was born with a passion for cooking and food. She embarked on a career in hospitality where she excelled as a sommelier and wine director. This hospitality experience has given her a wealth of first-hand knowledge about how to pair all manner of drinks with food—plus some serious kitchen skills. These days, she's hung up her wine key in favor of a pen and covers all aspects of food and drink.

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