Are you a fan of the bold and vibrant flavors of Thai cuisine, but looking for plant-based options that still pack a punch? Look no further! In this article, we’ll be exploring 18 mouthwatering vegan Thai recipes that are not only deliciously authentic, but also free from animal products. From creamy curries to spicy stir-fries, these dishes will transport your taste buds straight to the streets of Bangkok.
From classic Pad Thai to innovative twists on traditional favorites, our collection features a wide range of flavors and textures to satisfy any vegan’s cravings. Whether you’re a seasoned chef or a culinary newbie, we’ve got you covered with easy-to-follow recipes and stunning photography to inspire your next meal.
Vegan Thai Green Curry with Tofu
Discover the bold flavors of Thailand in this creamy and aromatic vegan green curry, made with tender tofu and a blend of spices.
Ingredients:
– 1 block extra-firm tofu, drained and cut into small cubes
– 2 tablespoons vegetable oil
– 4-6 Thai bird’s eye chilies, seeded and chopped
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons Thai green curry paste
– 2 cups mixed vegetables (bell peppers, carrots, snow peas)
– 1 can coconut milk
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add chilies, garlic, and ginger; cook until fragrant (30 seconds).
3. Add tofu; cook until golden brown (3-4 minutes).
4. Stir in curry paste; cook for 1 minute.
5. Add mixed vegetables and coconut milk; bring to a simmer.
6. Reduce heat to low; let it cook for 10-15 minutes or until the flavors have melded together.
7. Season with salt and pepper, to taste.
8. Garnish with cilantro leaves and serve over rice or noodles.
Cooking Time: 20-25 minutes
Spicy Thai Basil Eggplant Stir-Fry
Savor the bold flavors of Thailand with this spicy eggplant stir-fry, featuring aromatic basil and a kick of heat. This quick and easy recipe is perfect for a weeknight dinner or a flavorful addition to your next meal.
Ingredients:
– 2 medium eggplants, sliced into 1-inch pieces
– 2 tablespoons vegetable oil
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 cup Thai red curry paste
– 2 cups mixed bell peppers (any color), sliced
– 1/4 cup chopped fresh Thai basil leaves
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1-2 Thai bird’s eye chilies, seeded and chopped (optional)
– 2 tablespoons fish sauce (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add garlic, ginger, and curry paste; cook for 30 seconds.
3. Add eggplant and bell peppers; cook until tender, about 5 minutes.
4. Stir in basil, salt, pepper, and chilies (if using).
5. Cook for an additional minute to combine flavors.
6. Serve hot over rice or noodles.
Cooking Time: 15-20 minutes
Creamy Vegan Tom Kha Soup
Tom Kha soup, a popular Thai dish, gets a creamy vegan twist without sacrificing flavor. This comforting and aromatic soup is perfect for a chilly evening or a quick lunch.
Ingredients:
– 2 cups vegetable broth
– 1 can (14 oz) coconut milk
– 1/2 cup cashew cream (soaked overnight and blended with water)
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 tablespoon tom kha paste
– 1/4 teaspoon red pepper flakes (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large pot, combine vegetable broth, coconut milk, cashew cream, garlic, ginger, and tom kha paste.
2. Whisk until smooth and bring to a simmer over medium heat.
3. Reduce heat to low and let cook for 10-12 minutes or until heated through.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 15 minutes
Thai Pineapple Fried Rice with Cashews
Experience the sweet and savory fusion of Thai cuisine with this simple yet flavorful recipe for Thai Pineapple Fried Rice with Cashews.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 cup pineapple chunks
– 1/4 cup cashews, chopped
– 2 tablespoons vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce (optional)
– Salt and pepper to taste
– Scallions, chopped (for garnish)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onion, garlic, and ginger; stir-fry until onion is translucent.
3. Add cooked rice and stir-fry for 2-3 minutes, breaking up any clumps.
4. Add pineapple chunks and cashews; stir-fry for another minute.
5. Season with soy sauce, oyster sauce (if using), salt, and pepper to taste.
6. Garnish with chopped scallions and serve immediately.
Cooking Time: 15-20 minutes
Vegan Pad Thai with Peanut Sauce
A vegan twist on the classic Thai dish, this recipe combines the flavors of peanut sauce with tender rice noodles and a variety of colorful vegetables.
Ingredients:
– 1 cup rice noodles
– 2 tablespoons peanut butter
– 2 tablespoons soy sauce
– 2 tablespoons maple syrup
– 1 tablespoon lime juice
– 1/4 teaspoon grated ginger
– 1/4 teaspoon garlic, minced
– 1/2 cup mixed vegetables (bell peppers, carrots, bean sprouts)
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
Instructions:
1. Cook rice noodles according to package instructions.
2. In a blender or food processor, combine peanut butter, soy sauce, maple syrup, lime juice, ginger, and garlic. Blend until smooth.
3. Heat a large skillet or wok over medium-high heat. Add mixed vegetables and cook until tender, about 3-4 minutes.
4. Add cooked noodles to the skillet and toss with vegetable mixture.
5. Pour peanut sauce into the skillet and stir until well combined.
6. Season with salt and pepper to taste.
7. Garnish with chopped cilantro and serve immediately.
Cooking Time: 15-20 minutes
Thai Red Curry with Vegetables and Coconut Milk
This flavorful Thai red curry recipe combines tender vegetables with the creamy richness of coconut milk, all wrapped up in a spicy and aromatic sauce. Perfect for a quick weeknight dinner or a weekend meal.
Ingredients:
– 2 cups mixed vegetables (bell peppers, carrots, zucchini, mushrooms)
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon Thai red curry paste
– 1 can coconut milk
– 1 cup water or vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the oil in a large saucepan over medium-high heat.
2. Add the garlic and cook until fragrant, about 1 minute.
3. Stir in the curry paste and cook for another minute.
4. Add the mixed vegetables and cook until they start to soften, about 5 minutes.
5. Pour in the coconut milk and water/broth mixture. Bring to a simmer.
6. Reduce heat to medium-low and let curry simmer for 10-15 minutes or until vegetables are tender.
7. Season with salt and pepper to taste.
8. Garnish with cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Vegan Massaman Curry with Sweet Potatoes
Warm up with a flavorful and nutritious Thai-inspired curry that’s perfect for a quick weeknight dinner or special occasion. This recipe combines the sweetness of sweet potatoes with the richness of Massaman curry, all in one delicious and satisfying dish.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 tablespoon coconut oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 teaspoon grated fresh ginger
– 2 tablespoons Massaman curry paste
– 1 can (14 oz) coconut milk
– 1 cup vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with 1/2 tablespoon coconut oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large pan, heat the remaining coconut oil over medium-high heat. Add onion, garlic, and ginger; cook until onion is translucent.
4. Stir in Massaman curry paste; cook for 1 minute.
5. Add coconut milk and vegetable broth; bring to a simmer.
6. Add roasted sweet potatoes to the curry sauce; stir to combine.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: Approximately 30-40 minutes
Spicy Thai Mango Salad
A refreshing twist on traditional salads, this Spicy Thai Mango Salad combines the sweetness of ripe mango with the heat of spicy chili peppers and crunchy peanuts. Perfect for a light and satisfying lunch or dinner.
Ingredients:
– 2 ripe mangos, diced
– 1/4 cup chopped fresh cilantro
– 1/4 cup chopped roasted peanuts
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons fish sauce
– 2 tablespoons lime juice
– Salt to taste
Instructions:
1. In a large bowl, combine mango, cilantro, peanuts, and jalapeño.
2. In a small bowl, whisk together fish sauce and lime juice.
3. Pour the dressing over the mango mixture and toss to coat.
4. Season with salt to taste.
5. Serve immediately.
Cooking Time: 10 minutes
Vegan Thai Yellow Curry with Chickpeas
This recipe combines the rich flavors of Thailand with the convenience of chickpeas, making it a perfect vegan meal for any occasion. With its creamy yellow curry sauce and tender chickpeas, this dish is sure to satisfy your taste buds.
Ingredients:
– 1 can chickpeas (14 oz), drained and rinsed
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons vegan yellow curry paste
– 1 can coconut milk (14 oz)
– 2 cups vegetable broth
– 1 teaspoon soy sauce
– 1/4 teaspoon turmeric powder
– Salt and pepper to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat a large pan over medium heat. Add onions and cook until softened, about 3-4 minutes.
2. Add garlic, ginger, and curry paste. Cook for an additional minute, stirring constantly.
3. Stir in coconut milk, vegetable broth, soy sauce, turmeric powder, salt, and pepper. Bring to a simmer.
4. Add chickpeas and stir to combine. Reduce heat to low and let cook for 10-15 minutes or until the flavors have melded together.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 20-25 minutes
Thai Coconut Soup with Mushrooms
A creamy and aromatic soup that combines the flavors of Thailand with the earthiness of mushrooms. This recipe is a perfect blend of spices, coconut milk, and tender vegetables, sure to warm your senses.
Ingredients:
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can coconut milk
– 4 cups chicken or vegetable broth
– 1 teaspoon Thai red curry paste
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion, garlic, and ginger; cook until softened, 3-4 minutes.
3. Add mushrooms; cook until tender, 5-6 minutes.
4. Stir in curry paste; cook for 1 minute.
5. Pour in coconut milk and broth; bring to a simmer.
6. Reduce heat to low; let soup simmer for 10-15 minutes or until heated through.
7. Season with salt and pepper to taste.
8. Garnish with cilantro, if desired.
Cooking Time: 20-25 minutes
Vegan Larb with Tofu and Fresh Herbs
Discover the bold flavors of Laotian cuisine with this vegan take on Larb, a spicy salad made with crispy tofu, fresh herbs, and tangy dressing.
Ingredients:
– 1 block firm tofu, drained and crumbled
– 2 cups mixed greens (such as Thai basil, mint, cilantro)
– 1/4 cup chopped scallions
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 2 tablespoons soy sauce
– 2 tablespoons lime juice
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Chopped chili peppers or sriracha (optional)
Instructions:
1. In a medium bowl, whisk together soy sauce, lime juice, rice vinegar, and sesame oil.
2. Add crumbled tofu, scallions, garlic, and ginger to the dressing. Toss until tofu is well coated.
3. Stir in mixed greens and chopped chili peppers or sriracha (if using).
4. Serve immediately, garnished with additional fresh herbs if desired.
Cooking Time: 10 minutes
Thai Peanut Noodles with Crispy Tofu
Experience the bold flavors of Thailand in this easy-to-make dish that combines the creaminess of peanut sauce with the crunch of crispy tofu. This recipe is perfect for a quick weeknight dinner or a weekend lunch.
Ingredients:
– 1 cup rice noodles
– 1/2 cup natural peanut butter
– 1/4 cup soy sauce
– 2 tablespoons honey
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 teaspoon red pepper flakes
– Salt and pepper to taste
– 1 block firm tofu, cut into bite-sized pieces
– Chopped peanuts and scallions for garnish (optional)
Instructions:
1. Cook the rice noodles according to package instructions. Drain and set aside.
2. In a blender or food processor, combine peanut butter, soy sauce, honey, garlic, ginger, and red pepper flakes. Blend until smooth.
3. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add tofu and cook until crispy, about 3-4 minutes per side.
4. Combine cooked noodles with the peanut sauce. Toss to coat.
5. Serve the noodles topped with crispy tofu and garnished with chopped peanuts and scallions if desired.
Cooking Time: 15-20 minutes
Vegan Thai Pumpkin Curry
This vibrant and flavorful Vegan Thai Pumpkin Curry is a perfect blend of creamy coconut milk, sweet pumpkin, and aromatic spices. Serve over rice or noodles for a comforting and satisfying meal.
Ingredients:
– 1 medium-sized pumpkin (about 2 lbs), peeled and cubed
– 2 tablespoons vegan curry paste
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can coconut milk
– 2 cups vegetable broth
– 1 teaspoon soy sauce
– 1/2 teaspoon maple syrup
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pan, sauté the pumpkin, curry paste, garlic, and ginger in a little water until the pumpkin is tender.
2. Add coconut milk, vegetable broth, soy sauce, maple syrup, salt, and pepper. Stir well to combine.
3. Bring the mixture to a simmer and cook for 10-15 minutes or until the flavors have melded together and the curry has thickened slightly.
4. Taste and adjust the seasoning as needed.
5. Serve hot over rice or noodles, garnished with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Spicy Thai Cucumber Salad
A refreshing and spicy twist on traditional cucumber salad, this recipe combines the crunch of cucumbers with the bold flavors of Thailand.
Ingredients:
– 4-6 cucumbers, sliced into thin rounds
– 1/2 cup fish sauce
– 1/4 cup lime juice
– 2 tablespoons Thai chili flakes (or more to taste)
– 1 tablespoon chopped cilantro
– 1 tablespoon grated ginger
– Salt and pepper, to taste
– Chopped peanuts or cashews, for garnish (optional)
Instructions:
1. In a large bowl, combine the sliced cucumbers, fish sauce, lime juice, Thai chili flakes, cilantro, and ginger.
2. Toss gently to combine, ensuring the cucumbers are evenly coated with the marinade.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
4. Just before serving, season with salt and pepper to taste.
5. Garnish with chopped peanuts or cashews, if desired.
Cooking Time: 30 minutes (including marinating time)
Vegan Thai Drunken Noodles
A flavorful and spicy twist on traditional stir-fry noodles, this vegan Thai drunken noodle recipe is a game-changer for anyone looking to spice up their meal routine. With its bold flavors and satisfying bite, you’ll be hooked from the first slurp.
Ingredients:
– 1 package of rice noodles (8 oz)
– 2 tablespoons of soy sauce
– 1 tablespoon of vegan oyster sauce (or tamari)
– 1 tablespoon of maple syrup
– 1 teaspoon of grated ginger
– 1/4 cup of vegetable oil
– 1 small onion, thinly sliced
– 2 cloves of garlic, minced
– 1 cup of mixed mushrooms (button, cremini, shiitake), sliced
– 1 bell pepper, sliced
– 1 tablespoon of Thai red curry paste
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook noodles according to package instructions. Drain and set aside.
2. In a wok or large skillet, heat oil over medium-high heat. Add onion and garlic; cook until softened (3-4 minutes).
3. Add mushrooms, bell pepper, and curry paste. Stir-fry for 5-7 minutes or until vegetables are tender.
4. Add cooked noodles, soy sauce, oyster sauce, and maple syrup. Stir-fry everything together for 2-3 minutes.
5. Season with salt and pepper to taste. Garnish with cilantro leaves.
Cooking Time: Approximately 15-20 minutes
Thai Lemongrass Tofu Skewers
These skewers combine the creamy richness of tofu with the bright, citrusy flavor of lemongrass and the savory warmth of Thai red curry paste. Perfect for a quick and easy dinner or as an appetizer for your next gathering.
Ingredients:
– 1 block firm tofu, cut into 1-inch cubes
– 2 stalks fresh lemongrass, bruised and chopped
– 2 tablespoons Thai red curry paste
– 1/4 cup coconut milk
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon brown sugar
– 20 bamboo skewers, soaked in water for at least 30 minutes
– Salt and pepper to taste
– Fresh cilantro leaves, chopped (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a blender or food processor, combine lemongrass, curry paste, coconut milk, garlic, soy sauce, and brown sugar. Blend until smooth.
3. Place tofu cubes in the marinade and let sit for at least 30 minutes.
4. Thread marinated tofu, chopped cilantro (if using), and a few lemongrass stalks onto each skewer.
5. Grill skewers for 8-10 minutes per side, or until tofu is golden brown and slightly charred.
6. Serve immediately with your favorite sides.
Cooking Time: 20-25 minutes
Vegan Thai Sweet Chili Stir-Fry
Experience the bold flavors of Thailand with this vegan twist on a classic stir-fry. This sweet and spicy dish is perfect for a quick weeknight dinner or a crowd-pleasing party favorite.
Ingredients:
– 1 tablespoon coconut oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (any color), sliced
– 1 cup firm tofu, cut into small cubes
– 2 tablespoons Thai red curry paste
– 2 tablespoons maple syrup
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1/4 teaspoon cayenne pepper
– Salt and pepper, to taste
– Fresh cilantro leaves, chopped (optional)
Instructions:
1. Heat the coconut oil in a large skillet or wok over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent, about 3 minutes.
3. Add the bell peppers and tofu; cook for an additional 4-5 minutes, stirring occasionally.
4. Stir in the curry paste, maple syrup, soy sauce, rice vinegar, and cayenne pepper. Cook for 1 minute.
5. Season with salt and pepper to taste.
6. Garnish with chopped cilantro leaves, if desired.
7. Serve hot over your favorite rice or noodles.
Cooking Time: 15-20 minutes
Thai Coconut Sticky Rice with Mango
This classic Thai dessert combines creamy coconut sticky rice with the sweetness of ripe mango, creating a match made in heaven. With just a few simple ingredients and steps, you can transport yourself to the streets of Bangkok with this delightful treat.
Ingredients:
– 1 cup glutinous (sweet) rice
– 3 cups water
– 1/4 cup coconut milk
– 2 tablespoons palm sugar or brown sugar
– 1/4 teaspoon salt
– 1 ripe mango, diced
– Fresh mint leaves for garnish
Instructions:
1. Rinse the glutinous rice and soak it in water for at least 4 hours or overnight.
2. Drain the rice and combine with coconut milk, palm sugar, and salt. Cook according to package instructions until sticky and creamy.
3. Cut the mango into bite-sized pieces and set aside.
4. Serve the coconut sticky rice warm, topped with diced mango and garnished with fresh mint leaves.
Cooking Time: 30-40 minutes (including soaking time)
Summary
Get ready to spice up your meals with these 18 deliciously authentic vegan Thai recipes! From creamy curries to savory stir-fries, and from spicy salads to comforting soups, this collection has something for everyone. Enjoy classic dishes like Vegan Pad Thai with Peanut Sauce and Thai Red Curry with Vegetables and Coconut Milk, or try new favorites like Spicy Thai Basil Eggplant Stir-Fry and Vegan Massaman Curry with Sweet Potatoes. With a range of flavors and textures, these recipes will transport your taste buds to the streets of Bangkok without breaking a sweat – or your vegan diet.
