10 Chinese Recipes By The World’s Best Vegan Cooks & Bloggers Featuring Lee Kum Kee Sauces

5 Mins Read

If you regularly cook Chinese vegan dishes at home, then your kitchen pantry is likely filled with Lee Kum Kee jars and bottles. Did you know the brand’s soy sauces are made using traditional sun fermentation? Some of the world’s leading home cooks, food bloggers, and vegan chefs swear by the products. The Hong Kong-headquartered company, whose Guangdong production site recently received LEED Platinum certification, is beloved by everyone from the New York Times Cooking’s Elaine Louie to Serious Eats’ J. Kenji Lopez-Alt to Instagram-famous Woon Heng. From soy sauces to vinegar, the brand’s condi collection has been a lifesaver for those exploring plant-based cooking. To get you inspired, we’ve rounded up a list of our favourite 100% vegan recipes by the best cooking sites and food blogs across the world that have been zhuzhed up by Lee Kum Kee sauces. Happy Cooking!

Source: Funky Asian Kitchen

1. Vegan Mapo Tofu by Funky Asian Kitchen 

Mapo tofu is a hearty dish that is bound to warm you up as the weather starts cooling down. We love Funky Asian Kitchen’s take on the spicy homey dish, which uses Lee Kum Kee’s Vegetarian Stir-Fry Sauce. It’s just perfect on a chilly day over steamed jasmine rice. 

Get the recipe: Vegan Mapo Tofu 

Source: Sweet Simple Vegan

2. Crispy Air Fryer Herbed Tofu by Sweet Simple Vegan

In the mood for something a little more fun? Try this recipe from Sweet Simple Vegan, which uses Lee Kum Kee’s Soy Sauce to coat and marinate the tofu cubes before they get air-fried to golden perfection. 

Get the recipe: Crispy Air Fryer Herbed Tofu

Related: 5 reasons why Lee Kum Kee’s fermented condiments are the umami kick your vegan pantry needs

Source: Serious Eats

3. Vegan Dan Dan Noodles by Serious Eats

Are you team rice or team noodles? If you’re the latter, then this one is for you. The noodle-loving members at Green Queen Media have been raving about this recipe by Serious Eats, which uses Chiu Chow Chilli Oil from Lee Kum Kee to give its spicy kick. 

Get the recipe: Vegan Dan Dan Noodles

Source: NYT Cooking

4. Vegan Braised Chinese Mushrooms by NYT Cooking

For team rice members, why not make a plant-based braised mushroom dish, loaded with delicious pak choi and flavoured with Lee Kum Kee’s Vegetarian Stir-Fry Sauce? It pairs super well with freshly steamed rice. Try this one from NYT Cooking. 

Get the recipe: Vegan Braised Chinese Mushrooms with Baby Bok Choy

Source: Chez Jorge

5. Plant-Based Mapo Tofu Buns by Chez Jorge

Okay, well what about team baos! If noodles and rice are not your thing, check out Chez Jorge’s ridiculously awesome vegan mapo tofu buns that use Lee Kum Kee’s Black Bean Garlic Sauce and doubanjiang (Spicy Bean Sauce) for ultimate flavour. 

Get the recipe: Vegan Mapo Tofu Buns

Source: Bon Appetit

6. Vegan Mushroom Sloppy Joe’s by Bon Appetit

This is the Asian-American fusion dish we’ve been waiting for. Using Lee Kum Kee’s famous Vegetarian Mushroom Flavored Stir-Fry Sauce, this Bon Appetit Mushroom Sloppy recipe could turn anyone into a fungi fan. 

Get the recipe: Vegan Mushroom Sloppy Joe

Source: Woon Heng

7. Cantonese Soy Sauce Fried Noodles by Woon Heng

Time for a classic: Cantonese home-style fried noodles flavoured with Lee Kum Kee’s Premium Dark Soy Sauce and Vegetarian Stir-Fry Sauce. Check out Woon Heng’s take on our favourite accidentally vegan chow mein dish. 

Get the recipe: Cantonese Soy Sauce Fried Noodles

Source: Meera Sodha for The Guardian

8. Vegan Spring Onion Pancakes by The Guardian

Another iconic Cantonese favourite is spring onion or scallion pancakes. This recipe by Meera Sodha on The Guardian takes your regular scallion pancakes up a notch with a delicious sesame sauce that uses one secret ingredient: Lee Kum Kee’s Chiu Chow Chilli Oil

Get the recipe: Spring Onion Pancakes with Sesame Sauce

Source: Good Housekeeping

9. Plant-Based Pulled Hoisin Mushroom Baos by Good Housekeeping

This Good Housekeeping recipe veganises a total classic in Chinese cuisine, hoisin duck, swapping the animal for pulled mushrooms with a homemade hoisin sauce that incorporates Lee Kum Kee’s Black Bean Garlic Sauce for that umami flavour. 

Get the recipe: Vegan Pulled Hoisin Mushroom Bao Buns

10. Stir-Fried King Oyster Mushrooms by Hannah Che

Finally, we’re big fans of a good ol’ stir-fry. So here’s one from Hannah Che, who whipped up a delicious vegan king oyster mushroom dish flavoured with Lee Kum Kee’s Vegetarian Mushroom Flavored Stir-Fry Sauce

Get the recipe: Stir-Fried King Oyster Mushrooms

Lead image courtesy of Good Housekeeping.

This is a Green Queen Media partner post.


  • Sally Ho

    Sally Ho is Green Queen's former resident writer and lead reporter. Passionate about the environment, social issues and health, she is always looking into the latest climate stories in Hong Kong and beyond. A long-time vegan, she also hopes to promote healthy and plant-based lifestyle choices in Asia. Sally has a background in Politics and International Relations from her studies at the London School of Economics and Political Science.

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