50 Vegetarian Home-Style Dishes (8)

🌴Cold Lamb Tripe Salad🌴 🌾Ingredients: Lamb tripe mushrooms, red bell pepper, cilantro, lemon, light soy sauce, aged vinegar, sesame oil, Sichuan peppercorn oil, salt🌾 1. Slice the red bell pepper into strips, chop the cilantro, soak the lamb tripe mushrooms for at least three hours, then blanch and cool them in cold water. Place them in a bowl. 2. Add the sliced ​​red bell pepper, cilantro, light soy sauce, aged vinegar, sesame oil, Sichuan peppercorn oil, a little salt, and squeeze in some lemon juice. Mix well and serve.

🌴Stir-fried Dried Tofu🌴 🌾Ingredients: Dried tofu, cilantro, dried chili peppers, star anise, vegetable oil, salt🌾 1. Wash and chop the cilantro, and chop the dried chili peppers. 2. Cut the dried tofu into strips, blanch for one minute, drain, squeeze out excess water, and place in a bowl. Sprinkle with cilantro, dried chili peppers, and a little salt. 3. Heat oil in a separate pan, add star anise and fry until fragrant. Pour the hot oil over the dried tofu strips and mix well.

Spicy King Oyster Mushroom Recipe: Wash and peel the king oyster mushrooms, then cut them into large slices. Add a little oil to a pot, then add a spoonful of fermented bean paste, minced ginger, and chopped celery. Sauté until fragrant, then add a spoonful of vegetarian hot pot base. Add enough water to cover the mushrooms, vegetarian tripe, and light soy sauce. Simmer until cooked through, then pour into a large bowl. In a separate pot, heat oil, then add Sichuan peppercorns and chili peppers and fry until fragrant. Pour this mixture into the bowl and sprinkle with sesame seeds.

Cold Black Fungus Salad

🌴Brussels Sprouts🌴 🌾Ingredients: Brussels sprouts, black pepper, light soy sauce, olive oil (or vegetable oil)🌾 1. Remove the outer tough outer layer of the Brussels sprouts, wash them, and cut them in half. 2. Bring a pot of water to a boil, add 1 teaspoon of salt, blanch the Brussels sprouts, remove them, rinse them with cold water, and drain them. 3. Add some olive oil to a pan, add the Brussels sprouts, and pan-fry over low heat until the skin is golden brown. Sprinkle with ground black pepper and light soy sauce (or salt) to taste.

🌴 Tomato Sauce Tofu Skin 🌴: 🌾Ingredients: Tomato, tofu skin, white beech mushrooms, cornstarch, salt, tomato sauce🌾 1. Peel and chop the tomatoes, wash the white beech mushrooms and set aside; 2. Soak the tofu skin for at least 4 hours, squeeze out the water and cut into pieces, add cornstarch and mix well, then deep-fry until golden brown and remove; 3. Leave some oil in the pan, add the chopped tomatoes and stir-fry until they become mushy, then add the tofu skin, white beech mushrooms, salt and tomato sauce and stir-fry until well combined.

🌴 Oil-Drenched Okra 🌴 🌾Ingredients: Okra, red bell pepper, ginger, toasted sesame seeds, light soy sauce, salt, vegetable oil🌾 1. Wash the okra, dice the red bell pepper, and julienne the ginger; 2. Bring water to a boil in a pot, add 1 teaspoon of salt and 1 teaspoon of oil, blanch the okra for two minutes, remove and cool, cut into pieces and arrange on a plate; 3. Heat oil in a separate pan, add the julienned ginger and red bell pepper, pour in light soy sauce, and pour it over the okra while hot. Finally, sprinkle with sesame seeds.

🌴 Eggplant and Potato Salad 🌴 🌾Ingredients: Potatoes, eggplant, green bell pepper, cilantro, cooked sauce 🌾 1. Peel the potatoes, chop the green bell pepper, and finely chop the cilantro; 2. Steam the eggplant and potatoes until cooked. After the eggplant has cooled slightly, tear it into strips and mash the potatoes; 3. Add the chopped cilantro, chopped green bell pepper, and cooked sauce, and mix well.

🌴Bean Curd Sheet Vegetable Rolls🌴 🌾Ingredients: Bean curd sheets, carrots, cucumbers, green and red bell peppers, lettuce, cilantro, soy sauce, vegetarian oyster sauce, aged vinegar, sugar, chili oil🌾 1. Peel and shred the carrots, cucumbers, and green and red bell peppers. Wash and chop the cilantro. 2. Sauce: In a bowl, combine soy sauce, vegetarian oyster sauce, aged vinegar, sugar, chili oil, and chopped cilantro. Mix well. 3. Boil water in a pot, add salt, and cook the bean curd sheets until tender. Remove and let cool. 4. Take a sheet of bean curd sheets, roll all the ingredients inside, cut into sections, arrange on a plate, and serve with the sauce.

🌴Braised Water Bamboo Shoots🌴 🌾Ingredients: Water bamboo shoots, white sugar, light soy sauce, salt🌾 1. Peel and wash the water bamboo shoots, then cut them into chunks. 2. Heat oil in a pan, add a spoonful of white sugar, and cook until it turns brown. 3. Add the water bamboo shoots and stir-fry until they are coated with the sugar, then add a spoonful of light soy sauce, a little salt, and a little water. Simmer until the sauce thickens and reduces.

🌴Stir-fried Sticky Rice Bamboo Shoots🌴 🌾Ingredients: Sticky rice bamboo shoots, green bell pepper, ginger, salt🌾 1. Cut the green bell pepper into sections, slice the ginger, wash the sticky rice bamboo shoots and drain them; 2. Heat oil in a pan, add ginger slices and sauté until fragrant, then add the sticky rice bamboo shoots, green bell pepper, and salt to taste, stir-fry evenly and it's ready to serve.

🌴Tomato Sauce Tofu🌴 🌾Ingredients: Tofu, toasted sesame seeds, tomato sauce, sugar, light soy sauce, salt, half a bowl of cornstarch slurry🌾 1. Sauce: In a bowl, combine tomato sauce, sugar, light soy sauce, salt, and half a bowl of cornstarch slurry. Mix well. 2. Cut the tofu into cubes. Heat oil in a pan and fry the tofu until golden brown. Remove and set aside. 3. Pour the sauce into the pan and simmer until thickened. Add the tofu, sprinkle with toasted sesame seeds, and serve.

🌴Celery Strips🌴 🌾Ingredients: Soy protein, celery, ginger, Sichuan peppercorns, dried chili peppers, salt, light soy sauce, mushroom seasoning🌾 1. Cut celery into sections, slice ginger into strips, cut dried chili peppers into sections, soak soy protein until soft, and squeeze out excess water; 2. Heat oil in a pan, add soy protein and fry until golden brown, remove and let cool slightly before shredding; 3. Leave some oil in the pan, add Sichuan peppercorns, dried chili peppers, and ginger strips and stir-fry until fragrant, then add celery and soy protein strips, add appropriate amounts of salt, light soy sauce, and mushroom seasoning, stir-fry evenly and serve.

🌴Lotus Root and Corn Soup🌴 🌾Ingredients: Lotus root, carrot, peanuts, dates, corn, shiitake mushrooms, ginger, bamboo salt🌾 1. Peel and dice the carrot, soak the shiitake mushrooms, wash the dates and peanuts, and cut the corn into chunks; 2. Wash the lotus root, peel and dice it, soak it in white vinegar for a while, and rinse it with clean water; 3. Add a little oil to a pot, sauté the ginger slices until fragrant, then add all the ingredients and enough water to cover. Simmer over low heat for about 1 hour, and finally add bamboo salt to taste.

🌴Braised Bamboo Shoots and Shiitake Mushrooms🌴 🌾Ingredients: Bamboo shoots, shiitake mushrooms, sugar, salt, soy sauce🌾 1. Peel and chop the bamboo shoots, wash and chop the shiitake mushrooms; 2. Boil water in a pot, blanch the shiitake mushrooms and bamboo shoots separately for two minutes, then remove; 3. Heat oil in a separate pot, add a spoonful of sugar and stir-fry until slightly caramelized, then add the bamboo shoots and stir-fry until they are coated with the sugar; 4. Add the shiitake mushrooms, salt, and soy sauce, add half a bowl of water, simmer until the sauce thickens, then serve and sprinkle with chopped green peppers.

Cold Elm Ear Salad: 1. Soak dried elm ear mushrooms overnight, wash and drain. Slice them into thin slices. Bring water to a boil in a pot, add the elm ear mushrooms and a little salt, and blanch for about 5-8 minutes until cooked through. Remove the blanched elm ear mushrooms and rinse them in cold water to maintain their crisp texture. Drain and place in a bowl. 2. Combine balsamic vinegar, soy sauce, sesame oil, vegetarian abalone sauce, beet sugar, minced ginger, and chopped chili peppers. Mix well. Add the elm ear mushrooms, cilantro, and shredded carrots, mix well, and drizzle with a suitable amount of chili oil.

Heat a little oil in a pan over pine nuts and corn. Add raw pine nuts and stir-fry briefly, then add corn and season with only salt. Stir-fry until cooked (add cooked pine nuts later if using). Adding fresh lily bulbs would also enhance the flavor. 😄

When stewing potato strips with garland chrysanthemum, keep the garland chrysanthemum stems and leaves separate; add the leaves only when the stems are almost cooked. 😃

Stir-fried Cabbage with Sweet Potato Noodles: 1. Soak sweet potato noodles in warm water until soft, then toss with oil and set aside. Prepare shredded ginger, chili rings, and chopped cabbage. In a small bowl, mix a pinch of light soy sauce, dark soy sauce, vegetarian oyster sauce, salt, sugar, and cooled boiled water to make a sauce. 2. Heat oil in a wok, add shredded ginger and chili rings, then add cabbage and stir-fry over high heat. Add the sweet potato noodles, pour in the sauce, stir-fry quickly until the sauce thickens, then remove from heat.

Kelp and Soybean Stew: Wash the kelp and cut it into small pieces. Soak the soybeans in advance. Heat oil in a pot, add ginger slices and stir-fry until fragrant. Then add soybeans and kelp and stir-fry. Add light soy sauce, salt, chili, star anise, and plenty of water. Stew for one hour until the soybeans are soft and tender.

Steamed Egg with Silken Tofu: 1. Slice silken tofu and place it in a steaming dish. Beat two eggs, add an equal amount of warm water and a pinch of salt, then strain the mixture into the tofu dish. 2. Use chopsticks to lift the tofu slices, coating them with the egg mixture. Garnish with vegetarian meat sauce or mushroom sauce if available. Cover with plastic wrap. 3. Steam over cold water for about 20 minutes, then let it sit for 3 minutes. Drizzle with a suitable amount of light soy sauce and sesame oil diluted with a little water.

For a one-pot stew, you only need to add a spoonful of MSG and light soy sauce.

Century Egg and Tofu Salad: Mash half a block of tofu and two century eggs, add salt, sesame oil, chili oil, and cilantro, then mix well. 😃

Pickled Cabbage Stew with Glass Noodles: 1. Soak the glass noodles in advance. Wash the pickled cabbage, squeeze out the excess water, and chop it. 2. Heat oil in a wok, add dried red chilies and stir-fry until fragrant. Add the pickled cabbage and stir-fry until loose. Add thirteen-spice powder, light soy sauce, MSG, and sugar, and stir-fry evenly. 3. Add an appropriate amount of water, add the glass noodles, and if you like, you can also add some frozen tofu. Simmer over medium-low heat for about ten minutes, until the glass noodles are chewy and not hard in the center. Add salt and serve.

Vegetarian Meatballs with Broccoli 🥦 1. Cut the broccoli into small florets, put them in water, add a spoonful of salt and a small handful of flour, soak for at least 10 minutes, then rinse and set aside. 2. Heat oil in a pan, add the vegetarian meatballs, add an appropriate amount of water, add vegetarian oyster sauce and light soy sauce, simmer until cooked, then add the broccoli, drizzle with cornstarch slurry, and sprinkle with chopped red pepper.

Celery Leaf and Potato Soup Recipe: Wash the celery leaves and peel and dice the potatoes. Heat oil in a pot, add minced ginger and sauté until fragrant. Add the diced potatoes, light soy sauce, salt, and enough water to cover. Simmer for a few minutes, then add the celery leaves and simmer over medium-low heat until cooked through.

Baked Pumpkin with Salted Egg Yolk 🎃 Cut pumpkin into chunks, coat with cornstarch, and deep-fry until golden brown. Fry again. Leave a little oil in the pan, add crushed salted egg yolks, and stir-fry over low heat until sandy and bubbly. Add the fried pumpkin chunks, stir-fry, and season to taste.

Hot and sour soup

Braised Baby Potatoes 🥔 Instructions: Wash and peel the potatoes, then pat them dry with paper towels. Heat oil in a pan, add the potatoes, and fry over medium heat until golden brown. Add an appropriate amount of water, rock sugar, vegetarian oyster sauce, light soy sauce, bay leaves, star anise, and ginger slices. Simmer over low heat until cooked through, then reduce the sauce over high heat until thickened.

Salt and pepper lotus root strips recipe: Peel and cut lotus root into strips, soak in water, rinse clean and drain, add an egg and a suitable amount of starch and mix well. Heat oil in a pan, add lotus root strips and fry until golden brown, remove and sprinkle with salt and pepper and cumin powder and stir-fry evenly.

Spicy stir-fried cabbage over high heat 👌

Dipping vegetables

Casserole pickled cabbage

Stir-fried Napa Cabbage with Wood Ear Mushrooms: Wash and cut the Napa cabbage. Soak the wood ear mushrooms in advance until soft, then blanch and cool them separately. Heat oil in a wok, add the Napa cabbage and wood ear mushrooms and stir-fry over high heat. Add a little light soy sauce, sugar, rice vinegar, and salt. Finally, thicken with cornstarch slurry.

Pumpkin, Yam, and Vegetable Soup Recipe: Wash the baby pumpkin and remove the seeds. Peel and cut the yam into sections. Peel and cut the carrot into chunks. Tear the cabbage into small pieces. Put all the ingredients except the cabbage into a clay pot, add an appropriate amount of water and a spoonful of salt, and simmer until the vegetables are 90% cooked. Then add the cabbage and simmer until cooked through. Turn off the heat and finally add two spoonfuls of yeast powder.

Home-style stir-fry ingredients: bamboo shoots, green and red bell peppers. Instructions: Heat oil in a pan, add all ingredients, a pinch of salt, and a spoonful of light soy sauce. Stir-fry until cooked.

Stir-fried Enoki Mushrooms with Tofu Inside: Wash and drain the enoki mushrooms, place them in a pot, then add the tofu inside. Pour in the sauce (light soy sauce, vegetarian oyster sauce, salt, and half a bowl of water), simmer over medium heat until cooked through, then sprinkle with cilantro and reduce the sauce until thickened.

Cut the cauliflower into small florets, place them in a bowl, add a spoonful of salt and a small handful of flour, soak for about 10 minutes, then rinse and drain. Boil water in a pot, add the cauliflower and blanch for one minute, then remove. In a separate pan, heat oil, add ginger slices and dried chili peppers and sauté until fragrant. Add the cauliflower, a little vegetarian oyster sauce, light soy sauce, and matsutake mushroom seasoning, and stir-fry until well combined.

Steamed Chrysanthemum Greens Recipe: Wash and drain the chrysanthemum greens, cut them into sections and put them in a bowl. Add a spoonful of oil and mix well. Sprinkle in a spoonful of salt and add an appropriate amount of corn flour. Mix well and spread in a steamer. Steam for three minutes after the water boils.

Tomato and Tofu Stew Recipe: Peel and dice the tomatoes, and cut the tofu into cubes. Heat oil in a pot, add the tomatoes and sauté until they release their juices. Then add the tofu, a spoonful of salt, a spoonful of light soy sauce, half a spoonful of sugar, and a suitable amount of water. Simmer over medium-low heat until cooked through, then sprinkle with cilantro before serving.

How to make blanched okra: Wash the okra thoroughly. Boil water in a pot, add a spoonful of salt and a spoonful of oil, blanch for two minutes, remove and cool. Cut into pieces diagonally and arrange on a plate. Heat oil in a separate pot, add ginger slices and chili peppers, pour in the blanching sauce, and pour it over the okra while it's still hot. Finally, sprinkle with sesame seeds.

Vegetarian Three Delicacies Ingredients: Cabbage, green bell pepper, tomato. Instructions: Wash and cut all ingredients. Heat oil in a wok, add ginger slices and sauté until fragrant, then add tomatoes and cook until they release their juices. Add cabbage and green bell pepper, salt, and light soy sauce, and stir-fry until cooked.

🌴Vegetarian Miso Soup🌴 🌾Ingredients: Tofu, wakame seaweed, enoki mushrooms, bok choy, cilantro 1. Dice the tofu, remove the roots from the enoki mushrooms and cut them into small pieces, wash and chop the bok choy, and chop the cilantro. 2. Add boiling water to a pot, add all the ingredients, simmer until cooked, then add a large spoonful of vegetarian miso paste. Sprinkle with chopped cilantro before serving.

How to make boiled king oyster mushrooms: 1. Peel the king oyster mushrooms and cut them into large slices. Blanch them in boiling water until cooked, then remove and set aside. 2. Add a little oil to a pot, add ginger slices and hot pot base, stir-fry until fragrant, then add water, bean sprouts, salt, and a little light soy sauce. 3. Coat the king oyster mushrooms with cornstarch, add them to the pot, and simmer for a while. Pour the mushrooms and broth into a large bowl, sprinkle with Sichuan peppercorns, red chili peppers, sesame seeds, and cilantro. Heat oil in a separate pot, and pour it over the mushrooms while they are still hot.

Braised Napa Cabbage with Glass Noodles 🌴 🌾Ingredients: Napa cabbage, glass noodles, ginger, cilantro, dried chili peppers, Sichuan peppercorns, vegetable oil, light soy sauce, salt🌾 1. Wash the Napa cabbage and cut it into wide strips. Rinse the glass noodles. Cut the dried chili peppers into sections, chop the cilantro, and slice the ginger. 2. Heat oil in a pot, add ginger slices and Sichuan peppercorns and stir-fry until fragrant. Add an appropriate amount of water, add the glass noodles and simmer until 90% cooked. 3. Add the Napa cabbage stalks and simmer for a few minutes, then add the Napa cabbage leaves. Add an appropriate amount of light soy sauce and salt and simmer until cooked through.

Vegetarian Chicken Recipe: Cut the vegetarian chicken into pieces, add salt and five-spice powder, mix well and set aside. Pour crispy frying powder into a bowl, add an appropriate amount of water to make a yogurt-like consistency, pour in the vegetarian chicken, coat each piece of vegetarian chicken with the batter, fry in a pot until cooked, remove and sprinkle with chopped nuts and cilantro before serving.

A bountiful harvest at the farmhouse, a gesture of gratitude for vegetarianism.

Grandma's Dishes Ingredients: Grandma's greens, green and red bell peppers, bird's eye chili, wood ear mushrooms, eggs, salt, light soy sauce, vegetarian, oyster sauce. 1. Heat oil in a pan, scramble the eggs and set aside. 2. In the same pan, stir-fry the wood ear mushrooms, add seasonings, then add the green and red bell peppers, bird's eye chili, and Grandma's greens and stir-fry until fragrant. Add the prepared eggs and serve.

Cornbread with Grandma's vegetables 😄

Stir-fried Aralia elata with eggs

Braised Dried Potatoes Recipe: Wash the dried potatoes and set aside. Heat oil in a pan, add a spoonful of white sugar, and simmer over low heat until it turns brown. Add the dried potatoes and ginger slices, stir-fry evenly, then add an appropriate amount of water, light soy sauce, bamboo salt, and star anise. Simmer over medium heat until cooked through. Using plenty of oil and letting the water evaporate during cooking makes these dried potatoes especially fragrant.

Stir-fried Green Beans Recipe: Wash and cut the green beans into sections. Boil water in a pot, add a spoonful of salt and a few drops of oil, then blanch the green beans until cooked. Remove and rinse with cold water, then place in a bowl. Add salt, mushroom seasoning, and chili powder, then drizzle with hot oil and mix well.

Grateful for vegetarianism 😄🙏