In this delicious collection of vegan bok choy recipes, you’ll find everything from creamy Thai curries to sensational stir-fries, nourishing noodles, satisfying soups—even some steamed dumplings! Bok choy (also called pak choi) is a small, quick-cooking Chinese cabbage with a mild grassy flavor, crunchy stalks, and spinach-like leaves. Bok choy is widely available in supermarkets and is an excellent option for modern plant-based cooking. Enjoy one of these tasty vegan bok choy dishes today!
These crunchy-tender bok choy halves look great on the plate and are an excellent side dish for any occasion. Drizzled in a sweet-sour ginger-garlic sauce made with everyday ingredients, this simple recipe delivers big on flavor while being quick and straightforward. A fan writes, "This may have been the best thing I've made in a while. I served it over rice. It's gorgeous and delicious." Another writes, "A quick and easy yet sophisticated side dish. It was a perfect recipe for me as a beginner WFPB'er a couple of years ago and is still a family favorite today."
This standout stir-fry combines earthy cauliflower florets, sweet orange bell pepper, and grassy bok choy in colorful plant-based harmony. Chinese five-spice powder adds flavor to the lip-smacking ginger dressing, covering every inch of the veggies to delicious effect. Serve over quinoa, brown rice, or another grain of your choosing. One reviewer notes, “This recipe made a delicious healthy dinner.”
Quick and easy with a hint of classy, this full-flavored Asian-style noodle soup recipe is one to keep around. Earthy brown rice pad thai noodles soak up the savory broth while bok choy halves hold their shape, staying crisp. Soft earthy mushrooms lend a meaty flavor and smooth tofu adds bulk and extra nutrition. A fan writes, “This was simple and absolutely delicious!”
Similar to Vietnamese pho, this one-pot soupy noodle dish fills you up without leaving you feeling stuffed. Glassy rice vermicelli noodles, earthy mushrooms, and tender bok choy pair well with solid tofu and hefty adzuki beans. A fan writes, “This recipe was delicious and easy to make. I substituted small red beans in place of adzuki. I plan to make this dish often.”
This lively Chinese-inspired sweet and sour veggie soup is packed with flavor and features tart lemon juice, sweet maple syrup, umami-rich soy sauce, and brown rice vinegar. Bok choy and an array of colorful chopped vegetables add crunch, while a few pinches of Sichuan pepper—known for its oddly satisfying mouth-numbing effect—add a unique flair. A reviewer raves, “Delicious depth of flavor!!! This is so good! Pretty simple to make as well.”
You’ll have slurped to the bottom of this vegan mushroom pho before you know it! The savory broth relies on dried mushrooms, aromatics, and five-spice powder to create a rich flavor, while soft brown rice noodles and veggies such as bok choy and edamame round out the meal. Serve in big bowls with your choice of toppings—snow pea pods, scallion, basil, cilantro, and jalapeños work well.
This delicious Thai vegan noodle soup combines almost-chewy brown rice noodles with a cornucopia of crisp, just-cooked veggies in a savory broth. Classic Thai flavorings such as ginger, garlic, lime juice, and serrano chile produce that appealing Thai flavor with minimal prep. As one commenter writes, "Tasty and easy to make."
If you are looking for a restaurant-style bowl that’s ready in just under an hour, you’ve found it. Farro forms the base of these tasty bowls (feel free to substitute another grain), while a savory miso-ginger sauce gives tantalizing flavor to a colorful array of grilled vegetables. A commenter shares, “I love this recipe. Easy, tasty, and healthy. Spiralized sweet potatoes are an interesting addition. The sauce is delicious.”
This noodle-free twist on Vietnamese pho uses tender strands of spaghetti squash instead of noodles. A good pho is all about a tasty broth and plenty of veggies, and this innovative recipe doesn't disappoint. Turmeric root, garlic, and ginger root brighten the broth, soy-infused tofu adds heft, and bok choy and other veggies lend bulk and color. Garnish with radishes, scallions, Thai basil, and a squeeze of lime. Be sure to make plenty. As one fan writes, “[It’s] even better on night two!”