Top 8 Effective Vegetarian Dishes for Weight Loss with Simple Recipes at Home

Ingredients:

• 1 package Enoki mushrooms (about 200 - 300g)
• 200g bean sprouts
• 200g pickled mustard greens
• 1 stalk spring onion
• 1/4 green or red bell pepper
• 1 piece ginger
• 1 tbsp vegetarian oyster sauce
• 2 tbsp cooking oil
• 1 tsp vegetarian seasoning
• 1 tsp sugar

Preparation Method:

Prepare Ingredients:

• Trim the roots of the Enoki mushrooms, wash them clean, and set them aside to drain. Rinse the bean sprouts clean and set them aside to drain.
• Rinse the pickled mustard greens several times with water to reduce the sourness and saltiness, then cut them into strips the same size as the bean sprouts. Clean and dice the bell peppers.
• Rinse the spring onion and chop it finely. Peel the ginger and cut it into thin strips.

Stir-fry the dish:

• Heat a pan on high heat, add 2 tbsp of oil, and sauté the spring onion until fragrant.
• Next, add the pickled mustard greens and stir-fry. Season with 1 tbsp of vegetarian oyster sauce, 1 tsp of sugar, and 1 tsp of vegetarian seasoning. Stir well to combine the flavors, then add the Enoki mushrooms.
• Stir-fry until the mushrooms are just cooked, then add the bean sprouts and stir quickly. Once the bean sprouts are cooked, turn off the heat. Add the ginger strips and stir evenly.
• Serve the stir-fried mushrooms and bean sprouts on a plate and sprinkle diced bell peppers on top. Your dish is ready!

Result:

• Stir-fried Enoki mushrooms with bean sprouts is a light, fresh dish that maintains the crisp texture and natural flavors of the ingredients due to being stir-fried just right.

Ingredients:

• 400g rice noodles
• 300g tofu
• 50g tamarind paste (seedless)
• 50g chives
• 200g oyster mushrooms (or substitute with king oyster mushrooms)
• 300g bean sprouts
• 20g spring onions
• 3 tablespoons soy sauce
• 25g palm sugar
• 1 teaspoon chili powder
• 50g crushed roasted peanuts

Instructions:

Soak the noodles:

• Soak 400g of rice noodles in cold water for approximately 10 hours, or in warm water for 20-30 minutes. After soaking, cut the noodles into bite-sized pieces.

Prepare the tamarind sauce:

• Bring water to a boil, add 50g of seedless tamarind paste, and cook until softened. Once it boils, remove from heat and strain through a sieve to extract the tamarind water.

Fry the tofu and mushrooms:

• Press the tofu to remove excess water, then cut into small bite-sized pieces. Rinse the mushrooms and tear them into pieces.
• Heat oil in a pan and fry the tofu until golden brown on all sides. Make sure the tofu is crisp on the outside and not broken, then remove from the pan and drain excess oil on paper towels.
• Next, fry the mushrooms quickly to make them crispy, ensuring they don’t absorb too much oil or release moisture.

Prepare the sauce:

• In a pan, add 1 tablespoon of oil and sauté 20g of spring onions. Then, add 3 tablespoons of soy sauce, 25g of palm sugar, 1 teaspoon of chili powder, 100ml of tamarind water, and 100ml of mushroom broth. Cook until the sugar dissolves, then remove from heat and set aside.

Mix the noodles:

• Combine the noodles with 4 tablespoons of the prepared sauce, tossing well to coat evenly.

Stir-fry the noodles:

• In a hot pan, add around 1.5 tablespoons of oil, then stir-fry the noodles for 1-2 minutes on high heat. Add the fried tofu, mushrooms, and any remaining sauce, and toss. Add the bean sprouts and chives on top and stir-fry for another 2 minutes, then turn off the heat and plate the dish.

Result:

• This Pad Thai with peanut sauce is incredibly flavorful, with a delicious balance of sweet and sour, perfect for a refreshing meal when you're looking to take a break from rice!

Ingredients:

• 250g dried noodles (1 small package)
• 2 blocks of tofu
• 1 piece of vegetarian sausage
• 1 piece of tofu skin
• 200g straw mushrooms
• 1 white radish
• 1 spring onion
• 1 sprig of coriander
• 1 sprig of celery
• 1 shallot
• 2 cloves of garlic
• 150ml vegetable oil
• 2 tablespoons vegetarian seasoning
• Common spices (salt, pepper, sugar, MSG)

Preparation:

Preparing the ingredients:

• Peel and cut the white radish into small bite-sized pieces. Clean and chop the spring onions, coriander, and celery.
• Fry the tofu in 80ml oil over high heat for about 2 minutes until golden, then cut into small pieces. Next, fry the vegetarian sausage for 5 more minutes and slice it thinly. Peel and finely chop the shallot and garlic.
• Soak the straw mushrooms in salty water for 5 minutes to remove the unpleasant odor, then rinse them clean and drain.
• Fry the tofu skin in 50ml oil over high heat for about 2 minutes until golden, then remove and absorb the excess oil with a paper towel. Cut into small pieces about the length of a finger.

Simmering the radish:

• Add 1 tablespoon of vegetarian seasoning to the white radish and 3 liters of water. Cook over high heat for about 1 minute until the water boils, then reduce the heat and simmer for 20 minutes until the radish is tender and the sweetness is fully released.

Preparing the broth:

• Heat 10ml of oil and sauté the chopped shallots and garlic until fragrant. Then add the radish broth, straw mushrooms, 2 tablespoons of sugar, 1 tablespoon of salt, 1 teaspoon of pepper, 1 teaspoon of MSG, and 1 tablespoon of vegetarian seasoning to the pot.
• Simmer on low heat for another 8 minutes until the mushrooms are cooked. Then add the tofu, tofu skin, and vegetarian sausage, cooking for another 1 minute until the broth comes to a boil again. Taste and adjust the seasoning, then add the spring onions, coriander, and celery, mixing well before turning off the heat.

Cooking the noodles:

• Boil a pot of water, adding 1 teaspoon of salt and 10ml of oil. Wait for the water to boil, then add the noodles and cook for 7-9 minutes until soft. Turn off the heat, drain, rinse with clean water, and let them drain again.

Final dish:

• The vegetarian noodles are now ready. The sweet flavor of the radish broth combines perfectly with the savory taste of the vegetarian sausage, and the crispy yet tender tofu and tofu skin add to the texture. The noodles remain soft without becoming mushy. Serve with a bowl of soy sauce mixed with chili and pepper for extra flavor. This dish is sure to satisfy your taste buds!

Ingredients:

• 50g oats
• 3 shrimp
• 20g green peas
• 1/2 carrot
• 20g broccoli
• 20g red radish
• 1/2 teaspoon olive oil

Preparation:

Prepare the ingredients:

• Start by measuring out enough oats and placing them in a bowl. Pour water over them and let them soak to soften.
• Peel and wash the carrot, then cut it into small cubes.
• Similarly, peel the red radish, wash it, and chop it into small cubes to ensure quick cooking.
• Separate the broccoli into small florets, rinse under water, and set them aside to drain.
• Simply rinse the green peas to prepare them.

Cooking the vegetable oatmeal porridge:

• Place all the vegetables into a pot and cook until they become tender. Once ready, add the soaked oats into the pot.
• Stir the mixture as it cooks, ensuring all the ingredients soften into a smooth texture. Add a pinch of salt to taste. Keep the heat low while stirring occasionally to prevent the porridge from sticking to the pot.
• Once everything is soft and well-cooked, scoop the porridge into a bowl and add 1/2 teaspoon of olive oil on top for extra flavor.

Ingredients:

• 100g chives
• 250g tofu (2 blocks)
• Common seasonings (a pinch of salt, pepper, sugar, MSG)

Preparation:

Prepare the ingredients:

• Wash the chives thoroughly and cut them into 3-inch long pieces.
• Cut the tofu into bite-sized cubes, about 2 inches in length. Soak the tofu pieces in water for about 2 minutes, then drain the water.

Cooking the Soup:

• Bring a pot of water to a boil. Once boiling, add the tofu cubes, and season with 1/2 teaspoon of salt, 1/2 teaspoon of sugar, and 1/4 teaspoon of MSG.
• When the water comes to a boil again, add the chives, cook for another 2 minutes, then turn off the heat and sprinkle some pepper on top.

Final Dish:

• This tofu chive soup is light, fragrant, and would be a refreshing addition to any family meal!

Cooking stir-fried tofu with fresh mushrooms is a delicious, light, and nutritious dish that suits many people's tastes. Tofu, often known as bean curd or tofu blocks, is familiar to everyone for its soft, smooth texture, making it suitable for both adults and children. When paired with fresh mushrooms such as straw mushrooms, shiitake, or oyster mushrooms, it becomes a highly nutritious meal for the whole family. Here, we share the secrets to preparing this tasty stir-fried tofu with mushrooms at home.

Ingredients:

• 2 blocks of pre-fried tofu (bean curd)
• Fresh mushrooms, such as straw mushrooms, shiitake, or oyster mushrooms
• Fish sauce, salt, oyster sauce, sugar, pepper
• Green onions, dried shallots, and cilantro

Instructions:

• Cut the pre-fried tofu into small slices for easy eating.
• Wash the mushrooms with diluted salt water, and if the mushrooms are large, slice them into smaller pieces. Let them drain in a colander.
• Chop the green onions and cilantro finely.
• Heat two teaspoons of cooking oil, fry the shallots until fragrant, then add the tofu and stir-fry for 3-5 minutes.
• Add the two types of mushrooms, stir well, and season with two teaspoons of fish sauce, half a teaspoon of sugar, and half a teaspoon of salt. Stir well to allow the seasonings to infuse.
• Since mushrooms release water when stir-fried, make sure to stir quickly over high heat, adjusting seasoning to your taste.
• Finally, drizzle a little oyster sauce into the tofu-mushroom mixture, stir well, turn off the heat, and sprinkle with chopped green onions and cilantro. Serve with a sprinkle of pepper on top. Serve with rice.

With this secret recipe for stir-fried tofu with fresh mushrooms, you can create a flavorful and nutritious dish, packed with the natural nutrients from fresh vegetables, ensuring the health of your family. We wish you success in preparing this dish!

Ingredients:

• 100g rice noodles
• 5 pieces of fried tofu
• 100g spinach
• 1 carrot
• 100g celery
• 50g peanuts
• 4 shallots
• 1 garlic clove
• 2 small hot peppers
• 1 tablespoon chili sauce
• 1.5 teaspoons vegetarian seasoning
• 5 tablespoons soy sauce
• 245ml cooking oil
• Seasoning: a pinch of salt, sugar, and pepper

Preparation:

Prepare Ingredients:

• Toast the peanuts in a pan until golden, cool down, and remove the shells.
• Smash and chop the garlic and shallots to sauté with the vegetables for fragrance.
• Wash and chop the spinach and celery, and peel and slice the carrot into thin strips.

Fry and Cut the Tofu:

• Heat 200ml oil in a pan and fry the tofu until golden, turning to ensure even crispiness.
• Once done, cut the tofu into bite-sized pieces.

Prepare Stir-fry Sauce and Stir-fry Vegetables:

• In a bowl, mix 1 teaspoon vegetarian seasoning, 1 tablespoon soy sauce, 1 tablespoon chili sauce, 1/2 teaspoon sugar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Stir well.
• Heat 3 tablespoons (45ml) of oil in a pan, sauté garlic and shallots until fragrant, then add carrots and stir-fry for 3 minutes.
• Add the spinach, celery, and prepared stir-fry sauce, continue to stir-fry for another 3 minutes.

Blanch the Rice Noodles:

• Boil 1 liter of water to blanch the noodles. Once boiling, add the noodles and cook for 30 seconds, then drain and immerse them in ice water for 1 minute.

Stir-fry Noodles:

• Heat a large pan on high heat, add the vegetables and the blanched noodles, stir-fry for 5 minutes, then add the tofu and mix well. Turn off the heat once everything is combined.

Make the Dipping Sauce:

• In a bowl, crush 1 garlic clove, 2 hot peppers, and 1/2 teaspoon vegetarian seasoning, then add 1 tablespoon sugar, 4 tablespoons soy sauce, 3 tablespoons water, and 1/2 teaspoon pepper. Mix well.

Final Product:

• The stir-fried rice noodles with vegetables are colorful and appetizing. Add some toasted peanuts and more sauce for extra flavor.
• This dish is perfect for those days when you want to avoid meat or for everyday meals to change things up.

Ingredients:

• 150g pumpkin (about 1/2 small pumpkin)
• 50g peanuts
• 2 stalks green onions
• 1 shallot
• 1 tablespoon vegan seasoning
• Salt/ground pepper to taste
• 1 teaspoon cooking oil

Cooking Method:

Prepare the pumpkin:

• Peel the pumpkin using a knife, wash it well, and let it drain.
• Next, cut the pumpkin into bite-sized pieces, approximately 1.5 to 2 finger lengths long.

Prepare the other ingredients:

• Peel and slice the shallot thinly.
• Remove the roots and any spoiled leaves from the green onions, wash them, and chop them finely.
• Rinse the peanuts with water, remove any spoiled ones, and crush them using a pestle.

Cook the soup:

• Place a pot on the stove, add 1 teaspoon of cooking oil, and sauté the sliced shallot until fragrant. Add 1 liter of water along with the crushed peanuts.
• Cook over medium heat for about 5 minutes until the water boils. Skim off any foam and add the pumpkin. Continue to simmer for another 8-10 minutes before seasoning with 1/2 teaspoon of salt and 1 tablespoon of vegan seasoning.
• Cook for another 2 minutes until the soup boils again. Taste and adjust the seasoning, then ladle the soup into a bowl. Garnish with a sprinkle of ground pepper and chopped green onions to finish.

Serving:

• The pumpkin and peanut soup will have an enticing fragrance from the sautéed shallots. The pumpkin will be tender and sweet, complementing the creamy richness of the crushed peanuts.
• For a complete meal, you can serve this soup with rice. Be sure to enjoy it hot for the best flavor!