15 Vegetarian Southeast Asian Dishes Packed with Flavor

Craving something fresh, bold, and absolutely packed with flavor? Southeast Asian cuisine has you covered with an incredible array of vegetarian dishes that bring out vibrant spices, unique textures, and exciting flavors. Each recipe here is designed to capture the essence of traditional Southeast Asian cooking—without the meat. Whether you’re a fan of spicy, tangy, or savory, these dishes will take your taste buds on a journey, mixing colorful veggies, fragrant herbs, and rich sauces.

Gado-Gado

Gado-Gado is an Indonesian salad featuring a medley of blanched vegetables, tofu, and tempeh, all tossed in a rich peanut sauce. The dish offers a harmonious blend of textures and flavors, making it a staple in Indonesian cuisine. To prepare, combine 1 cup of blanched cabbage, 1 cup of bean sprouts, 1 cup of boiled potatoes, 1 cup of fried tofu cubes, and 1 cup of tempeh slices. For the peanut sauce, blend 1 cup of roasted peanuts, 2 cloves of garlic, 1 tablespoon of palm sugar, 2 tablespoons of tamarind juice, and 1 cup of water until smooth. Toss the vegetables and proteins in the sauce and serve with boiled eggs and prawn crackers on the side.

Sayur Lodeh

Sayur Lodeh is a traditional Indonesian vegetable stew cooked in coconut milk, offering a creamy and aromatic flavor profile. This comforting dish is often enjoyed with steamed rice or rice cakes. To make it, sauté 2 cloves of minced garlic and 2 sliced shallots until fragrant. Add 2 cups of mixed vegetables such as chayote, long beans, and eggplant, then pour in 2 cups of coconut milk and 1 cup of water. Season with 1 teaspoon of salt and 1 tablespoon of palm sugar, simmer until the vegetables are tender, and serve hot.

Urap

Urap is an Indonesian salad consisting of steamed vegetables mixed with spiced grated coconut, resulting in a flavorful and textured side dish. It’s commonly served alongside rice and other main courses. To prepare, steam 1 cup each of spinach, bean sprouts, and green beans until tender. In a separate bowl, mix 1 cup of grated coconut with 2 minced garlic cloves, 2 sliced red chilies, 1 teaspoon of salt, and 1 tablespoon of palm sugar. Combine the steamed vegetables with the spiced coconut mixture and serve at room temperature.

Tahu Goreng

Tahu Goreng, or fried tofu, is a popular Indonesian snack or side dish, often served with a sweet and spicy soy-based sauce. The crispy exterior and soft interior of the tofu make it a delightful treat. Cut 1 block of firm tofu into cubes and deep-fry until golden brown. For the sauce, mix 2 tablespoons of sweet soy sauce (kecap manis), 1 tablespoon of tamarind juice, 1 minced garlic clove, and 1 sliced red chili. Drizzle the sauce over the fried tofu and garnish with fried shallots before serving.

Tempeh Orek

Tempeh Orek is an Indonesian dish featuring stir-fried tempeh glazed in a sweet and spicy sauce, offering a protein-rich and flavorful meal. It’s commonly enjoyed with steamed rice. Slice 1 block of tempeh into thin pieces and fry until golden. In a pan, sauté 2 minced garlic cloves and 2 sliced red chilies, then add 2 tablespoons of sweet soy sauce (kecap manis), 1 tablespoon of water, and 1 teaspoon of palm sugar. Add the fried tempeh to the sauce, stir until well-coated, and serve hot.

Tofu in Tomato-Pepper Sauce (Đậu Hũ Sốt Cà)

Đậu Hũ Sốt Cà is a Vietnamese dish where crispy tofu is simmered in a tangy tomato and bell pepper sauce, creating a delightful balance of flavors. This dish is often paired with steamed rice. Fry 1 block of firm tofu, cut into cubes, until golden. In a pan, sauté 2 minced garlic cloves and 1 diced onion until fragrant, then add 2 chopped tomatoes and 1 diced bell pepper. Pour in 1 cup of vegetable broth, season with 1 tablespoon of soy sauce and 1 teaspoon of sugar, add the fried tofu, and simmer for 10 minutes before serving.

Mushroom Larb

Mushroom Larb is a plant-based take on the traditional Laotian and Thai salad, using mushrooms instead of meat, tossed in a zesty lime dressing with fresh herbs. This refreshing dish is typically served with lettuce leaves or steamed rice. Sauté 2 cups of chopped mushrooms until tender. In a bowl, mix the mushrooms with 2 tablespoons of lime juice, 1 tablespoon of soy sauce, 1 teaspoon of sugar, 1 sliced red chili, 2 tablespoons of chopped mint, and 2 tablespoons of chopped cilantro. Serve with lettuce leaves for wrapping or alongside rice.

Vegetarian Pho (Phở Chay)

Phở Chay is a Vietnamese noodle soup featuring a flavorful vegetable broth, rice noodles, and an assortment of fresh herbs and vegetables. This aromatic soup is a vegetarian adaptation of the classic pho. Simmer 4 cups of vegetable broth with 1 cinnamon stick, 2 star anise, 4 cloves, 1 sliced onion, and a 2-inch piece of ginger for 30 minutes. Strain the broth, then add 2 cups of cooked rice noodles, 1 cup of sliced mushrooms, and 1 cup of bean sprouts. Garnish with fresh basil, cilantro, lime wedges, and sliced chilies before serving.

Pad Thai Jay (Vegetarian Pad Thai)

Pad Thai Jay is a Thai-style vegetarian stir-fried noodle dish, celebrated for its mix of savory, tangy, and slightly sweet flavors. Rice noodles are tossed with tofu, bean sprouts, and chives, then coated in a tamarind-based sauce. Begin by stir-frying 1 cup of firm tofu cubes in a tablespoon of oil until golden, then add 2 cups of soaked rice noodles and 1 cup of bean sprouts. Pour over a sauce made from 2 tablespoons of tamarind paste, 1 tablespoon of soy sauce, and 1 teaspoon of sugar. Toss until everything is well-coated, then garnish with crushed peanuts, lime wedges, and chili flakes.

Laksa Lemak

Laksa Lemak is a creamy coconut-based noodle soup popular in Malaysia and Singapore, brimming with fragrant spices and rich flavors. This vegetarian version combines rice noodles with a broth made from coconut milk, lemongrass, and tofu. In a pot, sauté 1 tablespoon of laksa paste, then add 2 cups of coconut milk and 1 cup of vegetable broth. Add 1 cup of fried tofu puffs and 2 cups of cooked rice noodles, and simmer for 10 minutes. Serve with fresh bean sprouts, cilantro, and lime wedges to brighten the dish.

Tom Yum Soup

Tom Yum is a Thai hot and sour soup that’s both refreshing and packed with bold flavors from lemongrass, lime leaves, and galangal. This vegetarian adaptation includes mushrooms, tofu, and an aromatic broth. Simmer 4 cups of vegetable broth with 2 stalks of lemongrass, 4 lime leaves, 1 sliced chili, and a 2-inch piece of galangal. Add 1 cup of mushrooms and 1 cup of tofu, then season with 2 tablespoons of lime juice, 1 tablespoon of soy sauce, and 1 teaspoon of sugar. Garnish with fresh cilantro and serve hot for a satisfying, tangy soup.

Som Tam (Papaya Salad)

Som Tam is a Thai green papaya salad, balancing spicy, sour, salty, and sweet flavors for a refreshing, zesty taste. The shredded green papaya is pounded with chilies, lime juice, and peanuts. Combine 2 cups of shredded green papaya with 1 sliced tomato, 1 chopped chili, 1 tablespoon of lime juice, 1 tablespoon of soy sauce, and 1 teaspoon of sugar. Toss with 2 tablespoons of crushed peanuts. This salad is typically served fresh, highlighting its crisp and vibrant texture.

Kari Sayur (Vegetable Curry)

Kari Sayur is a rich Malaysian vegetable curry that incorporates a variety of vegetables cooked in a spiced coconut sauce, making it aromatic and flavorful. Start by frying 1 tablespoon of curry powder with 1 sliced onion, 2 minced garlic cloves, and a 1-inch piece of ginger. Add 2 cups of mixed vegetables (carrots, potatoes, and green beans) and 1 cup of coconut milk, simmering until the vegetables are tender. Season with salt and pepper. Serve the curry over steamed rice for a warm, comforting meal.

Burmese Tea Leaf Salad (Lahpet Thoke)

Lahpet Thoke is a Burmese salad made from fermented tea leaves, giving it a unique, slightly bitter flavor, mixed with nuts and fresh vegetables. Toss 1 cup of tea leaves with 2 cups of shredded cabbage, 1 sliced tomato, and 1/2 cup of roasted peanuts. Season with 1 tablespoon of lime juice, 1 tablespoon of sesame oil, and salt to taste. Serve immediately, garnished with fried garlic for an additional layer of flavor.

Banh Xeo (Vietnamese Savory Crepes)

Banh Xeo are crispy, rice-flour crepes filled with mushrooms, bean sprouts, and tofu, often served with fresh herbs and a tangy dipping sauce. Make the batter by mixing 1 cup of rice flour, 1/2 teaspoon of turmeric, and 1 cup of water. Pour a ladleful of batter into a hot pan, then add 1/2 cup of bean sprouts, 1/2 cup of mushrooms, and 1/2 cup of tofu slices. Cook until crispy, fold, and serve with lettuce, mint, and dipping sauce made from 1 tablespoon of soy sauce and 1 tablespoon of lime juice.

This article originally appeared on RetailShout.

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