Bean sprouts

The national soup of Vietnam is a bowl of rice noodles, fresh herbs, and bean sprouts swimming in a fragrant broth. ...read more

The national dish of Vietnam, pho is an aromatic noodle soup that’s traditionally made with beef broth. Here, store-bought vegetable broth is spiked with onion, garlic, and spices for a full-bodied vegetarian alternative. ...read more

This is probably the most popular noodle dish on Thai restaurant menus. In Thailand, each street vendor sells a unique version of this wonderfully aromatic dish. It’s a fascinating mix of flavors and an intriguing combination of textures—crunchy bean sprouts and nuts set off by ...read more

Roasting the vegetables in this Thai-inspired soup is a hands-off way to sweeten and caramelize their flavor—a welcome contrast to the soup’s spicy, savory broth. Just 1 cup of coconut milk gives the whole pot rich, cooked-all-day flavor, somewhere between soup and chowder. ...read more

Brussels sprouts, bean sprouts, green onions, and cilantro add a boost of alkalizing goodness to this favorite Thai dish to help balance out the acid-forming potential of the noodles. ...read more

On their own, liquid aminos taste closer to fish sauce—traditionally used throughout Southeast Asia—than does soy sauce. ...read more

This well-loved assemblage of lightly cooked and raw vegetables translates literally as “mix-mix.” A colorful combination of wholesome ingredients is arranged on a platter in separate mounds and served with a peanut-coconut sauce. ...read more

These rice-based crêpes make a satisfying alternative to omelets. Eat one with a knife and fork, or wrap it in a soaked rice paper wrapper and eat it out of hand. Serve with Vietnamese Dipping Sauce. ...read more

For a Thai feast of flavors, textures, and colors, a mound of rice is surrounded by a variety of veggies and a sweet-tart fruit—usually pineapple or green apple. ...read more

Mung beans and julienned carrot and cucumber blend easily with egg noodles coated in a creamy, nutty sauce. ...read more

Miso paste keeps this vinaigrette thick and blended for up to two days. Try it as a dip or a sauce for roasted tofu. ...read more

These thin, flat pancakes are a cross between crêpes and omelets. ...read more

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

This hearty Vietnamese soup is prepared by pouring a fragrant broth over noodles, vegetables, and fresh herbs so that they release their flavors and aromas. It’s a no-brainer way to transform leftover noodles and vegetables into a satisfying second-day meal. ...read more

Sonya Sargent, a folk singer from Los Angeles, came up with this crunchy Asian salad after a trip to San Francisco’s Chinatown. “It has all the tastes you love: sweet, sour, salty, and tangy,” says Sargent, who recently completed her own vegetarian cookbook. ...read more

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. ...read more

For an extra-elegant touch, press a whole nasturtium flat against the rice paper wrapper before rolling. The flower will show through the translucent wrapper. The marigolds here are Tagetes erecta. ...read more

One serving of this crunchy salad provides more than half the recommended DV of magnesium. To make it vegan, simply replace the eggs with 
4 ounces of chopped baked tofu. ...read more

Crisp-tender thin green beans add a touch of elegance to a basic stir-fry. To give the dish a salty-spicy crunch, use more Szechuan Pepper Salt. ...read more

You can heat this soup until it is warm and it will still be considered "live," according to vegan chefs Mark Reinfeld and Jennifer Murray. ...read more

Fresh mint adds a cool, light touch to this hearty eggplant stir-fry. ...read more

This crunchy-chewy salad tastes great on its own or can be used to stuff pita bread or fill wrap sandwiches. It will keep for up to two days in the fridge as well, just be sure to add the arugula or alfalfa sprouts right before serving so they don’t get limp. ...read more

Sprouts may seem like a strange addition to a pasta dish, but hearty types such as sprouted lentils, peas, and chickpeas give this sauce body and flavor. We’ve called for equally hearty spelt and buckwheat gemelli, but you can use your favorite pasta shape as well. ...read more

The nifty thing about this quesadilla is that the sprout filling sticks inside, so you don’t have bits of veggies falling out when you eat it. If you’re making quesadillas for a crowd, simply assemble them on a baking sheet, and bake 10 to 15 minutes at 350°F, or until cheese ...read more