If you thought that you’d been there and eaten that when it came to Chinese food, this roundup of It’s A Vegan World: Chinese is going to make you think again.
Here’s an array of dishes so fabulous, so creative and so diverse, I challenge any one of you aficionados of Chinese food (and who isn’t one?) to find something you’ve never had before– and try it!
Thanks to all of you who cooked for this event. As some of you might have noticed, I did not announce a theme for this month, but that’s because I am going to make IAVW an occasional event from now on instead of a monthly one. I’m too busy right now with a new job and I want to make sure I do justice to your hard work when I announce and put together these roundups. I also know that this event is a great resource for many vegans out there, so trust me, I’ll be announcing a new theme in a month or two.
Until then, feast on this. And if you haven’t already, do go back and take a look at past editions of IAVW, including Moroccan, Thai and Indian. We’ve got something for everyone.
Sweatha’s Roasted Brussels Sprouts, Chinese Style
Sangita’s Tofu Dumplings
Priyasuresh’s Lettuce Wraps with Nutty Sauce
Priyasuresh’s Vegetable Fried Rice
Priyasuresh’s Stir-fried Broccoli and Babycorns
Nandini’s Scallion Pancakes
Nithya’s Chinese Dumplings
Malini’s Chilli Soya
Kanchan’s Vegan Chinese Pickle
Graziana’s Steamed Baos
EC’s Veg Manchurian
Dips’ Chinese Vegetable Fried Rice and Sweet and Sour Tofu
Claire’s Eggplant in Black Bean Sauce
Champa’s Vegetable Fried Rice
Champa’s Gobi Manchurian
Cham’s Almond Cookies
As always, please let me know if I missed you, or if the links aren’t working or correct. The recipes are in reverse alphabetical order, so please be mindful of that as you look through for your dish.
Have a great weekend, all!
(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.