Vegan Wan Tan Mee
Delight your taste buds with this flavorful and hearty Vegan Wan Tan Mee, a plant-based twist on the beloved Malaysian street food classic. Featuring springy egg-free vegan noodles tossed in a savory soy-based sauce, this dish is elevated with homemade tofu-filled wontons and a rich mushroom broth infused with garlic and baby spinach. Thinly sliced seitan or tempeh is transformed into a delicious vegan "char siu," coated in a sweet and smoky hoisin glaze for an authentic flair. Perfect for a satisfying lunch or dinner, this recipe combines bold Asian flavors with wholesome ingredients, making it a must-try for anyone seeking a vibrant and cruelty-free take on traditional comfort food.
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Ingredients
- 400 grams Fresh egg-free vegan noodles
- 200 grams Firm tofu
- 100 grams Baby spinach
- 6 tablespoons Soy sauce
- 1 teaspoon Dark soy sauce
- 1 teaspoon Coconut or light brown sugar
- 2 teaspoons Sesame oil
- 20 pieces Vegan wonton wrappers
- 2 cloves Garlic cloves, minced
- 2 stalks Scallions, sliced
- 3 cups Mushroom broth or vegetable broth
- 1 tablespoon Nutritional yeast
- 0.25 teaspoons White pepper
- 2 tablespoons Vegan hoisin sauce
- 150 grams Seitan or tempeh (as vegan 'char siu' substitute)
- 2 tablespoons Cooking oil
Directions
Step 1
Press the tofu for 10-15 minutes to remove excess water. Then, crumble it into a bowl to resemble coarse crumbs for the wonton filling.
Step 2
Heat 1 tablespoon of cooking oil in a pan over medium heat. Sauté half the minced garlic for 1 minute, then add the crumbled tofu. Season with 1 tablespoon soy sauce, 1 teaspoon sesame oil, and nutritional yeast. Cook for 4-5 minutes. Let it cool before using as filling.
Step 3
Place 1-2 teaspoons of the tofu mixture in the center of each wonton wrapper. Wet the edges of the wrapper with water, fold in half to form a triangle, and pinch firmly to seal. Optionally, fold the corners together to create a traditional wonton shape.
Step 4
In a pot, bring the mushroom broth to a simmer. Add 1 teaspoon soy sauce, white pepper, and the baby spinach. Let the spinach wilt, then leave the broth on low heat while you prepare the other components.
Step 5
In a small bowl, mix 3 tablespoons soy sauce, dark soy sauce, 1 teaspoon sesame oil, sugar, and 1 tablespoon of the broth to make a sauce for the noodles. Set aside.
Step 6
Cook the wontons in boiling water for 3-4 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
Step 7
Cook the vegan noodles in boiling water according to package instructions (usually 2-3 minutes). Drain and toss in the prepared sauce until evenly coated.
Step 8
Heat 1 tablespoon of cooking oil in the same pan used for the tofu. Slice the seitan or tempeh thinly and pan-fry until golden. Brush with vegan hoisin sauce while cooking to create a 'char siu' glaze.
Step 9
Assemble the dish by dividing the noodles between two bowls. Top with cooked wontons, char siu slices, and ladle the spinach mushroom broth on the side. Garnish with scallions and remaining minced garlic if desired.
Step 10
Serve immediately and enjoy your Vegan Wan Tan Mee!
Nutrition Facts
| Serving size | (2003.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2100.2 |
| Total Fat 78.6g | 0% |
| Saturated Fat 10.4g | 0% |
| Polyunsaturated Fat 11.8g | |
| Cholesterol 0mg | 0% |
| Sodium 7113.8mg | 0% |
| Total Carbohydrate 253.5g | 0% |
| Dietary Fiber 22.0g | 0% |
| Total Sugars 27.6g | |
| Protein 101.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 786.1mg | 0% |
| Iron 21.1mg | 0% |
| Potassium 1510.9mg | 0% |
Source of Calories