Vegan Filipino Chop Suey

Don't know what to do with your left over veggies? Chop suey will definitely do the trick. It's also so nourishing and hearty. Vegan Chop Suey is a delicious, plant-based take on the classic American-Chinese dish, offering a perfect balance of flavors and textures. This vegan version is loaded with fresh veggies like bean sprouts, red bell peppers, snow peas, and green beans, creating a vibrant, nutrient-packed meal. 

What is chop suey

Vegan chopsuey is a plant-based version of the traditional Chinese-inspired dish that typically consists of stir-fried vegetables, tofu, and sometimes noodles or rice. Instead of meat, vegan chopsuey uses plant-based protein sources such as tofu, tempeh, or seitan. The vegetables used in vegan chopsuey can vary, but commonly include cabbage, carrots, bean sprouts, and celery. The dish is often seasoned with soy sauce, oyster sauce (which can be substituted with vegan oyster sauce made from mushrooms), and other spices. Vegan chopsuey is a popular dish among those following a plant-based diet or looking for a healthier alternative to the traditional meat-based version.

History of chop suey

The history of chop suey is somewhat disputed, but it is generally believed to have originated in the United States in the late 19th century. The dish is said to have been created by Chinese immigrants living in San Francisco who were looking for a way to use up leftover ingredients from their restaurants. The name "chop suey" is thought to come from the Cantonese words "tsaap sui," which means "mixed bits."

Chop suey quickly became popular among Americans, who were fascinated by Chinese culture and cuisine at the time. It was seen as an exotic and adventurous dish, and many Chinese restaurants began to offer it on their menus. Over time, chop suey evolved to include a wider variety of ingredients, and it became a staple of Chinese-American cuisine.

Today, chop suey is enjoyed in many parts of the world, and there are countless variations of the dish. While its origins may be somewhat murky, there is no denying the impact that chop suey has had on the culinary world.

What you need

• Mushrooms
• Onions
• Garlic
• Chayote
• Baby corn
• Bell pepper
• Cabbage
• Tofu
• Vegstock
• Slurry (Cornstarch water)
• Liquid Aminos
• Guisa mix

What to do

• Sauté onions and garlic, keep stirring till translucent.
• Add in all the rest of the cut up vegetables, keep on mixing. Season as you go. I used Mama Sita’s seasoning mix.
• Throw in 2 cups of stock, the amount of liquid depends on how soupy you want it to be.
• Thicken sauce using slurry.

Substitutions

• Soy Sauce: For a gluten-free option, swap regular soy sauce with tamari or coconut aminos. You can also try low-sodium soy sauce if you're watching your salt intake.
• Tofu: If you prefer a meatier texture, substitute tofu puffs or super firm tofu with soy curls or seitan. These options absorb the delicious sauce well and give the dish a hearty bite.
• Vegetable Broth: If you don't have vegetable broth on hand, you can use water mixed with a splash of soy sauceand vegetarian oyster sauce to mimic the depth of flavor.
• Cornstarch: Replace cornstarch with arrowroot powder or potato starch for thickening the sauce if you're avoiding corn-based ingredients.
• Rice Noodles: Instead of serving the Chop Suey with rice noodles, try it with brown rice, jasmine rice, or even quinoa for a healthier option.

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Variations

• Traditional Vegetables: While this recipe includes bean sprouts, water chestnuts, and bamboo shoots, feel free to add other fresh veggies like bok choy, snow peas, or shiitake mushrooms to give the dish more variety.
• Protein Boost: For added protein, toss in some fried tofu, tofu puffs, or even chickpeas. This will make the Chop Suey more filling and satisfying as a main course.
• Spicy Twist: If you like a little heat, add red pepper flakes or a dash of sriracha to the sauce. You can also top it with thin slices of red bell peppers or fresh green onions for extra crunch and spice.
• American-Chinese Style: For a more American-Chinese dish, serve the Chop Suey over fried chow mein noodles instead of rice, or with a side of crispy vegetarian spring rolls for that restaurant feel.

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FAQ

What is the best protein option for vegan Chop Suey?
The most common protein options for a vegan Chop Suey include tofu, soy curls, and seitan. Super firm tofu or fried tofu is great for holding up well in stir-fries.

Can I use other vegetables in this recipe?
Yes! This dish is flexible and you can use any leftover veggies you have, such as green beans, snow peas, carrots, or even baby corn.

How do I thicken the sauce?
The sauce is typically thickened with cornstarch. Simply mix it with cold water in a small bowl before adding it to the dish. You can also use arrowroot powder or corn flour as alternatives.

What is the best way to store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply stir-fry the leftovers on medium heat with a splash of vegetable stock to revive the sauce.

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Top Tip

For the best results when making vegan Filipino Chop Suey, stir-fry the vegetables in batches. This ensures that each veggie retains its crisp-tender texture and doesn't get soggy from overcrowding the pan. Be sure to use a large wok or large skillet on medium-high heat to keep everything evenly cooked.

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Hint

If you want to save time, prep the vegetables and protein ahead of time. Press tofu to remove excess moisture, chop all veggies into bite-sized chunks, and have all your sauce ingredients ready. This will make the cooking process much smoother and quicker!

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This approach will give your Vegan Filipino Chop Suey lots of flavor while making it versatile and easy to adapt based on preferences and what you have on hand!