Vegetarian Asian Entrees Recipes | Vegetarian Times Skip to main content

Asian Entrees

What's for dinner? Solve the dilemma with one of these flavor-filled main meal dishes.
Lemony Minted Asparagus with Saffron Rice

Lemony Minted Asparagus with Saffron Rice

With fresh mint and lemon zest accenting asparagus spears, this stir-fry captures the brightness of spring. If you can’t find toasted sliced almonds, toast your own for 3 to 5 minutes in a 300°F oven.

japanese curry with edamame

Japanese Curry with Edamame

“Japanese curries are thickened like gravy and much more simple in flavor than those of Thailand,” says Trang. If you can find it, S&B Oriental Curry Powder gives this dish a distinctive sweet heat.

chile-lime glass noodles

Chile-Lime Glass Noodles

Who says you need a wok to make an Asian stir-fry? Here, a skillet sears tempeh and veggies to perfection.

Sweet-and-Sour Baked Tofu Sandwiches

Sweet-and-Sour Baked Tofu Sandwiches

Stuff marinated, baked tofu into a crusty roll with crunchy cabbage, refrigerate it, then grab it on your way out the door the next morning for an on-the-go version of a Vietnamese bahn mi sandwich. 

Bamboo Shoot, Mushroom, and Long Bean Stir-Fry

Bamboo Shoot, Mushroom, and Long Bean Stir-Fry

The clean, simple flavors of this stir-fry get a hint of spice from dried chiles. Using whole chiles lets you control the heat more easily than with chopped chiles or chile sauce. Check Asian markets for fresh bamboo shoots that are boiled and vacuum-sealed. The pale yellow cones taste so much better than canned. You can substitute green beans for the long beans, though their texture isn't quite as firm.

Rainbow Stir-Fry

Rainbow Stir-Fry

Kids and adults will love this sweet-and-spicy stir-fry. Serve over brown rice.

Noodles and Vegetables with Sesame Dipping Sauce

Noodles and Vegetables with Sesame Dipping Sauce

Warm up on a chilly evening with a nourishing noodle dish that’s loaded with steamed vegetables. Feel free to substitute any veggies you have on hand in place of one or all that are used in this recipe. To have enough to make Fast Pho the next day, reserve half of the prepared ingredients (6 cups vegetables, 2 cups noodles, 3/4 cup cubed tofu, and 3/8 cup Sesame Dipping Sauce).

Thai Lettuce Wraps

Thai Lettuce Wraps

Ground tempeh replaces ground chicken in this make-at-the-table recipe adapted from The Family Dinner. Serve with lime wedges and sriracha chile sauce.

Vegetable Moo Shu Wraps

Vegetable Moo Shu Wraps

Skip the restaurant, and enjoy Chinese food at home with a veggie stir-fry served with hoisin sauce and moo shu pancakes (found in the frozen section of Asian markets). To assemble, smear hoisin on a pancake, spoon in stir-fry, and roll like a burrito. Vegans can substitute rice paper wrappers and swap baked tofu strips for the eggs and agave syrup for the honey. Recipe by Kirstin Uhrenholdt.

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