14 Tasty Vegan Bok Choy Recipes We Know You’ll Enjoy, from Appetizers to Mains

By Lisa Esile, MS,

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!

Thai Red Curry Vegetables in a black bowl

Thai Red Curry Vegetables

You'll be amazed at the bold Thai flavor in this hunger-busting Thai Red Curry. Our homemade Thai Red Curry Sauce, featuring lemongrass, lime, peanut butter, and a medley of other seasonings, combines with earthy-fresh bok choy and frozen mixed veggies. Light coconut milk lends a creamy coconut flavor, but feel free to use another unsweetened plant-based milk if you prefer, with or without a few drops of coconut essence. Serve over brown jasmine rice or quinoa. If you have the sauce already made, this is ready in 30 minutes, otherwise, allow 45 minutes—not too shabby, either way!

Bok Choy in Ginger-Garlic Sauce

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."

Five-Spice Stir-Fry

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.”
Sautéed Chinese Greens Trio

Sautéed Chinese Greens Trio

This savory “wok and toss” side dish features a trio of Chinese leafy greens—ong choy, choy sum, and gai lan—and is well worth a trip to your local Asian supermarket. Umami-rich shiitake mushrooms add complex savory flavor to the broth, transforming these quick-cooking greens into a melt-in-your-mouth experience. Note: Bok choy is an excellent substitute for choy sum, aka Chinese flowering cabbage; ong choy is similar to spinach, and gai lan has a more intense broccoli-like flavor. Feel free to make substitutions as needed. Serve alongside a noodle dish or with sweet and sour vegetable soup.
garlicky bok choy soup wordpress

Garlicky Bok Choy Noodle Soup

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!”
Rice Vermicelli Bowls with Bok Choy and Adzuki Beans in blue and white porcelain bowls with soup spoons

Rice Vermicelli Bowls with Bok Choy and Adzuki Beans

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.”
Sweet and Sour Vegetable Soup in a white bowl with a soup spoon on a black granite countertop

Sweet and Sour Vegetable Soup

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.”
Wild Mushroom Vegan Pho

Wild Mushroom Vegan Pho

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 noodle soup is a great one-pot meal that makes serving dinner a snap.

Thai Noodle Soup

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."
Miso-Ginger Grilled Vegetable Farro Bowls against an orange backdrop with orange cloth napkins

Miso-Ginger Grilled Vegetable Farro Bowls

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.”
healthy alternative

Stirred-Not-Fried Wild Rice

Fresh veggies are steam-fried to just-crunchy perfection and combined with a creamy, risotto-like wild rice mix to create a satisfying meal that’ll fill you right up. Garnish with sesame seeds and fresh cilantro, and dig in! This nourishing meal is simple enough to repeat frequently. Want a little extra oomph? Add a can of cooked beans to the rice. Check out this one-minute instruction video to see how it comes together.
Thai Spring Noodle Soup

Thai Vegetable Noodle Soup

Ready in 25 minutes, this one-pot vegan Thai noodle soup recipe is a keeper. Thai Spice Blend boosts the flavor with little effort, al dente veggies lend vibrancy and crunch, and lime juice and fresh basil up the classic Thai flavor we all love. A happy fan shares, "We've made this soup five times in two weeks. So good!"
Spaghetti Squash Pho in two white bowls with chopsticks

Spaghetti Squash Pho

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!”
Hannah Che’s Vegan Bao Buns on a blue and white china plate next to a square dish of spicy soy dipping sauce

Hannah Che’s Vegan Bao Buns

These palm-size steamed buns by Chef Hannah Che, author of The Vegan Chinese Kitchen, are loaded with healthy ingredients and make an excellent celebration meal. Che offers three filling suggestions, including Bok Choy and Shiitake Mushrooms. The bok choy is blanched, minced, and combined with ginger-infused mushrooms. The savory mix is then wrapped up in whole wheat dough and served with Spicy Soy Dipping Sauce. They’re worth the effort. Note: To cut down on prep time, you can make the dough a day ahead and let it rise in the refrigerator overnight.

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About the Author

Headshot of Lisa Esile, MS

About the Author

Lisa Esile, MS

Lisa Esile is an author, illustrator, blogger, vegetable gardener, and whole-food enthusiast with a special fondness for potatoes. She has a master’s degree in human nutrition and is passionate about showing people how to live happier, healthier lives. She is the author of Reach Your Big Calm and the co-author of Whose Mind Is It Anyway? Find her on Facebook.
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