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Looking for an outstanding vegan Thai dish? We get it! Popular the world over, Thai cuisine perfectly balances the five basic tastes and is wonderfully satisfying. Here are 19 of our favorite healthy vegan Thai-inspired recipes, which are full of fresh produce, herbs, and spices, and free of fish sauce, eggs, and oil. Try one today.
Transform a bag of frozen veggies into a quick and easy meal by adding this simple but scrumptious Thai Red Curry Sauce. A handful of crushed peanuts and a few leaves of fresh basil or cilantro tie it all together, making you feel like you’re at your favorite Thai restaurant.
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You’ll be amazed at how quickly you can whip up your own vegan pad thai. With a zesty, spicy peanut sauce, sautéed mixed veggies, brown rice noodles, and cubes of tofu, this healthy plant-based take on the popular Thai takeout dish has restaurant-quality written all over it. Garnish with fresh cucumber, shredded carrot, and scallions.
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Ready in 25 minutes, this veggie-laden one-pot meal is fabulously nourishing. A homemade Thai Spice Blend does the heavy lifting when it comes to flavor, while fresh basil rounds out the flavors like only fresh herbs can.
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In this fan-favorite rice bowl, crunchy cabbage, bell pepper, edamame, and scallion pair perfectly with the soft, sweet flesh of sweet potato. Top with a light lime-infused almond butter dressing and prepare to be amazed. Notes one reader: “Made it for my friends and they all want the recipe!”
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This simply sensational sauce combines the smoky flavor of jarred roasted red bell pepper with Thai seasonings such as lemongrass, fresh ginger, peanut butter, and kaffir lime leaf. For a spectacular meal, simmer veggies in the sauce and serve over whole grain rice. Note: If you can’t find kaffir lime leaves, use lime zest.
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This creamy, subtly spiced vegan Thai dish from Mary McDougall, RN, co-author of The Starch Solution, combines copious quantities of fork-tender veggies with green curry paste and fresh herbs with delicious results. Coconut extract adds rich coconut flavor without the fat of coconut cream.
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Your taste buds will flip over these tropical fruit skewers. Lime juice and coconut milk enhance the lush sweetness of fruits such as mango, kiwifruit, pineapple, and papaya. Cayenne pepper kicks up the heat, and fresh mint (or basil) adds a pop of herby flavor. Serve on skewers or in a bowl; either way, your diners will be smiling.
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Need a satisfying, fresh-tasting meal in a hurry? A simple sweet-sour-savory sauce transforms a pack of frozen Asian-style veggies into a feast in no time. Stir through whole grain noodles and top with chopped peanuts, green onion, and mung bean sprouts.
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In this richly flavored vegan curry from Forks Meal Planner, a velvety almond sauce swirls with classic Thai flavors such as ginger, lime, and the salty earthiness of soy sauce. This recipe takes just 15 minutes to prepare; then you can relax while it bakes! One commenter writes, “Perfect comfort food on a chilly night. My fiancé and I loved it and will be adding it to our regular rotation!”
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Pureed eggplant is the star player in this tantalizing peanut dressing. Jarred red bell peppers add depth, and a couple of tablespoons of peanut butter are all you need to get that yummy peanut flavor. Use in salads, as a dip with spring rolls, or as a base for pad thai.
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In this deeply nourishing soup, shiitake mushrooms, onion, and carrot are cooked in a vegetable broth seasoned with lime zest and juice, serrano chile, garlic, ginger, and soy sauce. Garnish with cilantro and crispy mung bean sprouts for a delicious meal you’ll want to make again.
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A hearty veggie curry meets flatbread in this plant-forward pizza that’s sure to impress even the fussiest of eaters. The secret is in the delectable sauce made from a creamy blend of hummus, peas, green curry paste, and a hint of lime juice. Feel free to add a fresh thai chile if you like it spicy; then top with broccoli, sweet potato, and other veggies.
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Featuring plant milk instead of coconut cream and sweetened with date paste, this low-fat red curry is creamy with just the right amount of spice. You can use fresh or frozen veggies.
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Sautéed veggies sit atop a bed of crunchy cabbage and tri-color quinoa in these tantalizing, texturally rich grain bowls. A delicious sweet-sour sauce takes just a few minutes to cook and can be spiced to taste with sriracha sauce. Garnish with cilantro and chopped peanuts. One commenter writes, “Super tasty and very presentable.” We couldn’t agree more!
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Brighten up your morning with this Thai-flavored veggie hash. Guaranteed to get your engine running, forkfuls of tender veggies soak up a light coconut sauce chock-full of flavor boosters such as lemon grass, ginger, and Thai green chile. Top with cilantro, scallions, fresh Thai chile slices, and a squeeze of lime. Now you’re ready for the day!
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Classic Thai flavorings come together perfectly in this hearty vegan Thai stew. Plant milk combined with coconut extract adds creaminess to the sauce, while ginger, lime, soy sauce, and serrano chile hit all the notes you expect from a good Thai meal. This is a great recipe to use up veggies lurking in the back of the fridge!
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Savor the flavors in this mouthwatering eggplant dish, which is also loaded with red bell pepper and mushrooms. Cooked in a skillet until tender and drenched in a savory sauce seasoned with fresh ginger and Thai basil, vegans and non-vegans alike will be bowled over by the flavor.
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The sweet nuttiness of purple sticky rice makes it ideal for rice pudding. Naturally sweetened with banana and flavored with a vanilla bean pod, this creamy, purple-hued dessert is healthy enough to eat for breakfast or as a snack, and impressive enough to end any dinner party.
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Add rich Thai flavor to stir-fries, rice, or steamed veggies with this homemade spice blend. Ready in 5 minutes, this handy seasoning uses common spices found at your local supermarket. Store in an airtight container and it’ll keep for up to 6 months.
View RecipeThis article was originally published on Feb. 9, 2022, and has been updated.
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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