Vegan Wan Tan Mee
Dive into the delightful world of Vegan Wan Tan Mee, a plant-based twist on the beloved Malaysian noodle dish that's brimming with rich flavors and textures. This recipe features springy, fresh egg-free vegan noodles tossed in a savory soy-based sauce, complemented by tender homemade tofu-filled wontons and a smoky, caramelized seitan or tempeh “char siu” that perfectly mimics the traditional barbecue pork. A nourishing mushroom broth with wilted baby spinach adds warmth and depth, while scallions and garlic provide an aromatic finishing touch. Made with wholesome ingredients like nutritional yeast, dark soy sauce, and vegan hoisin glaze, this Vegan Wan Tan Mee is perfect for those craving a comforting yet healthy meal that’s fully plant-based. Ready in under an hour, it’s an ideal choice for a satisfying dinner or a special treat for two.
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Recipe Information
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
Instructions
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.
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.
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.
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.
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.
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.
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.
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.
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.
Serve immediately and enjoy your Vegan Wan Tan Mee!
Nutrition Facts
Calories |
986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.0 g | 53% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3690 mg | 160% | |
| Total Carbohydrate | 104.8 g | 38% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 13.3 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 937 mg | 72% | |
| Iron | 11.4 mg | 64% | |
| Potassium | 989 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
