This is the best vegan fried rice recipe you’ll ever make, and it’s hiding a secret—it’s not fried at all! Baking it on a sheet pan gives it a fabulously chewy, crispy texture.
This recipe came to me from a now-retired food blogger friend and it’s become one of my favourite easy weeknight dinners. Sheet pan fried rice really is the answer to your prayers. It’s all mixed on the sheet pan, the cleanup is a breeze, and the ingredients are flexible.
(For another non-traditional take on vegan fried rice, try my cauliflower fried rice !)
Why You’ll Love This Sheet Pan Vegan Fried Rice Recipe
- No-fail, PERFECT texture . You know how sometimes you make fried rice at home and it ends up oily and soggy? That doesn’t happen when you bake fried rice in the oven! It turns out absolutely divine, with crispy edges, nice browning, and a chewy texture.
- Quick and easy . Although this rice does take some time to bake—you have to cook it at a low-ish temperature to achieve that perfect texture—it only requires 10 minutes of prep time, which is just a matter of tossing everything together.
- Family-friendly . Kids and adults will both love this one—and so will family members who usually turn up their nose at vegan food! This vegan fried rice is better than takeout!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Leftover brown rice – Using leftover rice is important; it’s drier so it soaks up more of the sauce without getting soggy. I recommend making a dish served over brown rice the day before (like this coconut chickpea curry ) and setting aside what you need for this vegan fried rice recipe.
- Green onions – These also get a little crispy in the oven.
- Pineapple chunks – Because pineapple fried rice is the best fried rice! You can use fresh, canned, or frozen here.
- Fresh or frozen edamame – Or use peas, if you prefer them.
- Braised or marinated tofu – This adds protein to make the fried rice a meal. I buy store-bought marinated tofu when I’m in a time-crunch, or I use this marinated tofu recipe .
- Raw cashew pieces – These add a nice crunch and nutty flavour.
- Avocado oil – Or any other cooking oil you have on hand.
- Tamari or soy sauce – Liquid aminos are another option.
- Sriracha – You can leave this out for picky eaters, or add more for spicy sheet pan fried rice.
How to Make Vegan Fried Rice on a Sheet Pan
- Combine the ingredients . Toss together the rice, green onions, pineapple, edamame, tofu, and cashews on a sheet pan.
- Make the sauce . Whisk together the oil, soy sauce, and sriracha in a small bowl; pour this over the vegan fried rice ingredients and toss to coat.
- Bake . Place the pan in a 325ºF oven and bake for 45-60 minutes, until the rice is mostly dry and beginning to get crispy near the edges of the pan.
Tips for Success
- Use day-old rice (really) . I know it sounds fussy, but whether you’re making vegan fried rice on the stovetop or in the oven, you really, truly need leftover rice to nail that perfect texture.
- Make sure everything is evenly coated . Because the oil is in the sauce, you want to make sure all the rice is well-coated because the sauce is what will help the rice get a little bit crisp in the oven.
- Stir every 20 minutes . This helps everything cook evenly and keeps the edges from getting overly crispy.
Variations
- Use coconut oil . I’ve made this with melted unrefined (virgin) coconut oil instead of avocado oil and I like the little hint of coconut flavour it adds to the vegan fried rice. Give it a try!
- Swap out the protein . Marinated tempeh can be used instead of the tofu, or double the edamame. Although I haven’t tried it, I think vegan chicken would be fantastic—cut it into cubes and add them at the halfway point to keep them from getting too dry.
- Try other vegetables . The world is your oyster! You can use a frozen peas-and-carrots mix to make things easy, add broccoli, diced red peppers—this recipe is super versatile.
- Use a different rice . You don’t need to stick with brown rice. Basmati, jasmine, or even long-grain white rice will also work.
What to Serve With Vegan Fried Rice
Because this recipe has grains, vegetables, and a protein, it really is a meal on its own. But if you want to stretch it out further, try pairing it with another Asian-inspired dish like sticky sesame shiitake mushrooms . An appetizer, like vegan potstickers or fresh spring rolls with peanut ginger sauce , would also be fantastic.
How to Store Leftovers
Store leftover vegan fried rice in the refrigerator for 3 to 4 days, in an airtight container. Reheat it in a skillet over medium heat or in the microwave.
Can I Freeze This Recipe?
Yes, you can freeze vegan fried rice for up to 3 months. Store it flat in a freezer bag with the air pressed out, or in an airtight container. Thaw it in the refrigerator before reheating it according to the instructions above.
More Vegan Rice Recipes
- Dirty Rice Recipe
- Pineapple Fried Rice
- Broccoli Cheese Rice Casserole
- Vegan Arancini Fried Rice Balls (With Air Fryer Option)
- Vegan Puerto Rican Rice and Beans (Arroz con Gandules)
Ingredients
- 4 cups leftover brown rice
- 1 bunch green onions , sliced into 1-inch pieces
- 1 cup pineapple chunks , canned, fresh, or frozen
- 1 cup fresh or frozen edamame , thawed
- 8 ounces braised or marinated tofu , cubed
- 1/2 cup raw cashew pieces
- 3 tablespoons avocado oil , or any other cooking oil you have on hand
- 3 tablespoons tamari sauce , or soy sauce
- 1 tablespoon sriracha , optional–you can use more if you like too
Instructions
- Preheat oven to 325ºF.
- Combine the rice, green onions, pineapple, edamame, tofu, and cashews on a sheet pan. In a small bowl, whisk together the oil, soy sauce, and sriracha. Pour the oil mixture over the rice mixture and toss to coat.
- Bake the rice for 45-60 minutes, stirring about every 20 minutes, or until the rice is mostly dry and beginning to get crispy near the edges of the pan. Serve with additional soy sauce and sriracha, if desired.
Notes
This is the best vegan fried rice recipe you’ll ever make, and it’s hiding a secret—it’s not fried at all! Baking it on a sheet pan gives it a fabulously chewy, crispy texture.
This recipe came to me from a now-retired food blogger friend and it’s become one of my favourite easy weeknight dinners. Sheet pan fried rice really is the answer to your prayers. It’s all mixed on the sheet pan, the cleanup is a breeze, and the ingredients are flexible.
(For another non-traditional take on vegan fried rice, try my cauliflower fried rice !)
Why You’ll Love This Sheet Pan Vegan Fried Rice Recipe
- No-fail, PERFECT texture . You know how sometimes you make fried rice at home and it ends up oily and soggy? That doesn’t happen when you bake fried rice in the oven! It turns out absolutely divine, with crispy edges, nice browning, and a chewy texture.
- Quick and easy . Although this rice does take some time to bake—you have to cook it at a low-ish temperature to achieve that perfect texture—it only requires 10 minutes of prep time, which is just a matter of tossing everything together.
- Family-friendly . Kids and adults will both love this one—and so will family members who usually turn up their nose at vegan food! This vegan fried rice is better than takeout!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Leftover brown rice – Using leftover rice is important; it’s drier so it soaks up more of the sauce without getting soggy. I recommend making a dish served over brown rice the day before (like this coconut chickpea curry ) and setting aside what you need for this vegan fried rice recipe.
- Green onions – These also get a little crispy in the oven.
- Pineapple chunks – Because pineapple fried rice is the best fried rice! You can use fresh, canned, or frozen here.
- Fresh or frozen edamame – Or use peas, if you prefer them.
- Braised or marinated tofu – This adds protein to make the fried rice a meal. I buy store-bought marinated tofu when I’m in a time-crunch, or I use this marinated tofu recipe .
- Raw cashew pieces – These add a nice crunch and nutty flavour.
- Avocado oil – Or any other cooking oil you have on hand.
- Tamari or soy sauce – Liquid aminos are another option.
- Sriracha – You can leave this out for picky eaters, or add more for spicy sheet pan fried rice.
How to Make Vegan Fried Rice on a Sheet Pan
- Combine the ingredients . Toss together the rice, green onions, pineapple, edamame, tofu, and cashews on a sheet pan.
- Make the sauce . Whisk together the oil, soy sauce, and sriracha in a small bowl; pour this over the vegan fried rice ingredients and toss to coat.
- Bake . Place the pan in a 325ºF oven and bake for 45-60 minutes, until the rice is mostly dry and beginning to get crispy near the edges of the pan.
Tips for Success
- Use day-old rice (really) . I know it sounds fussy, but whether you’re making vegan fried rice on the stovetop or in the oven, you really, truly need leftover rice to nail that perfect texture.
- Make sure everything is evenly coated . Because the oil is in the sauce, you want to make sure all the rice is well-coated because the sauce is what will help the rice get a little bit crisp in the oven.
- Stir every 20 minutes . This helps everything cook evenly and keeps the edges from getting overly crispy.
Variations
- Use coconut oil . I’ve made this with melted unrefined (virgin) coconut oil instead of avocado oil and I like the little hint of coconut flavour it adds to the vegan fried rice. Give it a try!
- Swap out the protein . Marinated tempeh can be used instead of the tofu, or double the edamame. Although I haven’t tried it, I think vegan chicken would be fantastic—cut it into cubes and add them at the halfway point to keep them from getting too dry.
- Try other vegetables . The world is your oyster! You can use a frozen peas-and-carrots mix to make things easy, add broccoli, diced red peppers—this recipe is super versatile.
- Use a different rice . You don’t need to stick with brown rice. Basmati, jasmine, or even long-grain white rice will also work.
What to Serve With Vegan Fried Rice
Because this recipe has grains, vegetables, and a protein, it really is a meal on its own. But if you want to stretch it out further, try pairing it with another Asian-inspired dish like sticky sesame shiitake mushrooms . An appetizer, like vegan potstickers or fresh spring rolls with peanut ginger sauce , would also be fantastic.
How to Store Leftovers
Store leftover vegan fried rice in the refrigerator for 3 to 4 days, in an airtight container. Reheat it in a skillet over medium heat or in the microwave.
Can I Freeze This Recipe?
Yes, you can freeze vegan fried rice for up to 3 months. Store it flat in a freezer bag with the air pressed out, or in an airtight container. Thaw it in the refrigerator before reheating it according to the instructions above.
More Vegan Rice Recipes
- Dirty Rice Recipe
- Pineapple Fried Rice
- Broccoli Cheese Rice Casserole
- Vegan Arancini Fried Rice Balls (With Air Fryer Option)
- Vegan Puerto Rican Rice and Beans (Arroz con Gandules)
Ingredients
- 4 cups leftover brown rice
- 1 bunch green onions , sliced into 1-inch pieces
- 1 cup pineapple chunks , canned, fresh, or frozen
- 1 cup fresh or frozen edamame , thawed
- 8 ounces braised or marinated tofu , cubed
- 1/2 cup raw cashew pieces
- 3 tablespoons avocado oil , or any other cooking oil you have on hand
- 3 tablespoons tamari sauce , or soy sauce
- 1 tablespoon sriracha , optional–you can use more if you like too
Instructions
- Preheat oven to 325ºF.
- Combine the rice, green onions, pineapple, edamame, tofu, and cashews on a sheet pan. In a small bowl, whisk together the oil, soy sauce, and sriracha. Pour the oil mixture over the rice mixture and toss to coat.
- Bake the rice for 45-60 minutes, stirring about every 20 minutes, or until the rice is mostly dry and beginning to get crispy near the edges of the pan. Serve with additional soy sauce and sriracha, if desired.
Notes
This is the best vegan fried rice recipe you’ll ever make, and it’s hiding a secret—it’s not fried at all! Baking it on a sheet pan gives it a fabulously chewy, crispy texture.
This recipe came to me from a now-retired food blogger friend and it’s become one of my favourite easy weeknight dinners. Sheet pan fried rice really is the answer to your prayers. It’s all mixed on the sheet pan, the cleanup is a breeze, and the ingredients are flexible.
(For another non-traditional take on vegan fried rice, try my cauliflower fried rice !)
Why You’ll Love This Sheet Pan Vegan Fried Rice Recipe
- No-fail, PERFECT texture . You know how sometimes you make fried rice at home and it ends up oily and soggy? That doesn’t happen when you bake fried rice in the oven! It turns out absolutely divine, with crispy edges, nice browning, and a chewy texture.
- Quick and easy . Although this rice does take some time to bake—you have to cook it at a low-ish temperature to achieve that perfect texture—it only requires 10 minutes of prep time, which is just a matter of tossing everything together.
- Family-friendly . Kids and adults will both love this one—and so will family members who usually turn up their nose at vegan food! This vegan fried rice is better than takeout!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Leftover brown rice – Using leftover rice is important; it’s drier so it soaks up more of the sauce without getting soggy. I recommend making a dish served over brown rice the day before (like this coconut chickpea curry ) and setting aside what you need for this vegan fried rice recipe.
- Green onions – These also get a little crispy in the oven.
- Pineapple chunks – Because pineapple fried rice is the best fried rice! You can use fresh, canned, or frozen here.
- Fresh or frozen edamame – Or use peas, if you prefer them.
- Braised or marinated tofu – This adds protein to make the fried rice a meal. I buy store-bought marinated tofu when I’m in a time-crunch, or I use this marinated tofu recipe .
- Raw cashew pieces – These add a nice crunch and nutty flavour.
- Avocado oil – Or any other cooking oil you have on hand.
- Tamari or soy sauce – Liquid aminos are another option.
- Sriracha – You can leave this out for picky eaters, or add more for spicy sheet pan fried rice.
How to Make Vegan Fried Rice on a Sheet Pan
- Combine the ingredients . Toss together the rice, green onions, pineapple, edamame, tofu, and cashews on a sheet pan.
- Make the sauce . Whisk together the oil, soy sauce, and sriracha in a small bowl; pour this over the vegan fried rice ingredients and toss to coat.
- Bake . Place the pan in a 325ºF oven and bake for 45-60 minutes, until the rice is mostly dry and beginning to get crispy near the edges of the pan.
Tips for Success
- Use day-old rice (really) . I know it sounds fussy, but whether you’re making vegan fried rice on the stovetop or in the oven, you really, truly need leftover rice to nail that perfect texture.
- Make sure everything is evenly coated . Because the oil is in the sauce, you want to make sure all the rice is well-coated because the sauce is what will help the rice get a little bit crisp in the oven.
- Stir every 20 minutes . This helps everything cook evenly and keeps the edges from getting overly crispy.
Variations
- Use coconut oil . I’ve made this with melted unrefined (virgin) coconut oil instead of avocado oil and I like the little hint of coconut flavour it adds to the vegan fried rice. Give it a try!
- Swap out the protein . Marinated tempeh can be used instead of the tofu, or double the edamame. Although I haven’t tried it, I think vegan chicken would be fantastic—cut it into cubes and add them at the halfway point to keep them from getting too dry.
- Try other vegetables . The world is your oyster! You can use a frozen peas-and-carrots mix to make things easy, add broccoli, diced red peppers—this recipe is super versatile.
- Use a different rice . You don’t need to stick with brown rice. Basmati, jasmine, or even long-grain white rice will also work.
What to Serve With Vegan Fried Rice
Because this recipe has grains, vegetables, and a protein, it really is a meal on its own. But if you want to stretch it out further, try pairing it with another Asian-inspired dish like sticky sesame shiitake mushrooms . An appetizer, like vegan potstickers or fresh spring rolls with peanut ginger sauce , would also be fantastic.
How to Store Leftovers
Store leftover vegan fried rice in the refrigerator for 3 to 4 days, in an airtight container. Reheat it in a skillet over medium heat or in the microwave.
Can I Freeze This Recipe?
Yes, you can freeze vegan fried rice for up to 3 months. Store it flat in a freezer bag with the air pressed out, or in an airtight container. Thaw it in the refrigerator before reheating it according to the instructions above.
More Vegan Rice Recipes
- Dirty Rice Recipe
- Pineapple Fried Rice
- Broccoli Cheese Rice Casserole
- Vegan Arancini Fried Rice Balls (With Air Fryer Option)
- Vegan Puerto Rican Rice and Beans (Arroz con Gandules)
Ingredients
- 4 cups leftover brown rice
- 1 bunch green onions , sliced into 1-inch pieces
- 1 cup pineapple chunks , canned, fresh, or frozen
- 1 cup fresh or frozen edamame , thawed
- 8 ounces braised or marinated tofu , cubed
- 1/2 cup raw cashew pieces
- 3 tablespoons avocado oil , or any other cooking oil you have on hand
- 3 tablespoons tamari sauce , or soy sauce
- 1 tablespoon sriracha , optional–you can use more if you like too
Instructions
- Preheat oven to 325ºF.
- Combine the rice, green onions, pineapple, edamame, tofu, and cashews on a sheet pan. In a small bowl, whisk together the oil, soy sauce, and sriracha. Pour the oil mixture over the rice mixture and toss to coat.
- Bake the rice for 45-60 minutes, stirring about every 20 minutes, or until the rice is mostly dry and beginning to get crispy near the edges of the pan. Serve with additional soy sauce and sriracha, if desired.
Notes
This is the best vegan fried rice recipe you’ll ever make, and it’s hiding a secret—it’s not fried at all! Baking it on a sheet pan gives it a fabulously chewy, crispy texture.
This recipe came to me from a now-retired food blogger friend and it’s become one of my favourite easy weeknight dinners. Sheet pan fried rice really is the answer to your prayers. It’s all mixed on the sheet pan, the cleanup is a breeze, and the ingredients are flexible.
(For another non-traditional take on vegan fried rice, try my cauliflower fried rice !)
Why You’ll Love This Sheet Pan Vegan Fried Rice Recipe
- No-fail, PERFECT texture . You know how sometimes you make fried rice at home and it ends up oily and soggy? That doesn’t happen when you bake fried rice in the oven! It turns out absolutely divine, with crispy edges, nice browning, and a chewy texture.
- Quick and easy . Although this rice does take some time to bake—you have to cook it at a low-ish temperature to achieve that perfect texture—it only requires 10 minutes of prep time, which is just a matter of tossing everything together.
- Family-friendly . Kids and adults will both love this one—and so will family members who usually turn up their nose at vegan food! This vegan fried rice is better than takeout!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Leftover brown rice – Using leftover rice is important; it’s drier so it soaks up more of the sauce without getting soggy. I recommend making a dish served over brown rice the day before (like this coconut chickpea curry ) and setting aside what you need for this vegan fried rice recipe.
- Green onions – These also get a little crispy in the oven.
- Pineapple chunks – Because pineapple fried rice is the best fried rice! You can use fresh, canned, or frozen here.
- Fresh or frozen edamame – Or use peas, if you prefer them.
- Braised or marinated tofu – This adds protein to make the fried rice a meal. I buy store-bought marinated tofu when I’m in a time-crunch, or I use this marinated tofu recipe .
- Raw cashew pieces – These add a nice crunch and nutty flavour.
- Avocado oil – Or any other cooking oil you have on hand.
- Tamari or soy sauce – Liquid aminos are another option.
- Sriracha – You can leave this out for picky eaters, or add more for spicy sheet pan fried rice.
How to Make Vegan Fried Rice on a Sheet Pan
- Combine the ingredients . Toss together the rice, green onions, pineapple, edamame, tofu, and cashews on a sheet pan.
- Make the sauce . Whisk together the oil, soy sauce, and sriracha in a small bowl; pour this over the vegan fried rice ingredients and toss to coat.
- Bake . Place the pan in a 325ºF oven and bake for 45-60 minutes, until the rice is mostly dry and beginning to get crispy near the edges of the pan.
Tips for Success
- Use day-old rice (really) . I know it sounds fussy, but whether you’re making vegan fried rice on the stovetop or in the oven, you really, truly need leftover rice to nail that perfect texture.
- Make sure everything is evenly coated . Because the oil is in the sauce, you want to make sure all the rice is well-coated because the sauce is what will help the rice get a little bit crisp in the oven.
- Stir every 20 minutes . This helps everything cook evenly and keeps the edges from getting overly crispy.
Variations
- Use coconut oil . I’ve made this with melted unrefined (virgin) coconut oil instead of avocado oil and I like the little hint of coconut flavour it adds to the vegan fried rice. Give it a try!
- Swap out the protein . Marinated tempeh can be used instead of the tofu, or double the edamame. Although I haven’t tried it, I think vegan chicken would be fantastic—cut it into cubes and add them at the halfway point to keep them from getting too dry.
- Try other vegetables . The world is your oyster! You can use a frozen peas-and-carrots mix to make things easy, add broccoli, diced red peppers—this recipe is super versatile.
- Use a different rice . You don’t need to stick with brown rice. Basmati, jasmine, or even long-grain white rice will also work.
What to Serve With Vegan Fried Rice
Because this recipe has grains, vegetables, and a protein, it really is a meal on its own. But if you want to stretch it out further, try pairing it with another Asian-inspired dish like sticky sesame shiitake mushrooms . An appetizer, like vegan potstickers or fresh spring rolls with peanut ginger sauce , would also be fantastic.
How to Store Leftovers
Store leftover vegan fried rice in the refrigerator for 3 to 4 days, in an airtight container. Reheat it in a skillet over medium heat or in the microwave.
Can I Freeze This Recipe?
Yes, you can freeze vegan fried rice for up to 3 months. Store it flat in a freezer bag with the air pressed out, or in an airtight container. Thaw it in the refrigerator before reheating it according to the instructions above.
More Vegan Rice Recipes
- Dirty Rice Recipe
- Pineapple Fried Rice
- Broccoli Cheese Rice Casserole
- Vegan Arancini Fried Rice Balls (With Air Fryer Option)
- Vegan Puerto Rican Rice and Beans (Arroz con Gandules)
Ingredients
- 4 cups leftover brown rice
- 1 bunch green onions , sliced into 1-inch pieces
- 1 cup pineapple chunks , canned, fresh, or frozen
- 1 cup fresh or frozen edamame , thawed
- 8 ounces braised or marinated tofu , cubed
- 1/2 cup raw cashew pieces
- 3 tablespoons avocado oil , or any other cooking oil you have on hand
- 3 tablespoons tamari sauce , or soy sauce
- 1 tablespoon sriracha , optional–you can use more if you like too
Instructions
- Preheat oven to 325ºF.
- Combine the rice, green onions, pineapple, edamame, tofu, and cashews on a sheet pan. In a small bowl, whisk together the oil, soy sauce, and sriracha. Pour the oil mixture over the rice mixture and toss to coat.
- Bake the rice for 45-60 minutes, stirring about every 20 minutes, or until the rice is mostly dry and beginning to get crispy near the edges of the pan. Serve with additional soy sauce and sriracha, if desired.
Notes
Vegan Fried Rice
Ingredients
- 4 cups leftover brown rice
- 1 bunch green onions sliced into 1-inch pieces
- 1 cup pineapple chunks canned, fresh, or frozen
- 1 cup fresh or frozen edamame thawed
- 8 ounces braised or marinated tofu cubed
- 1/2 cup raw cashew pieces
- 3 tablespoons avocado oil or any other cooking oil you have on hand
- 3 tablespoons tamari sauce or soy sauce
- 1 tablespoon sriracha optional–you can use more if you like too
Instructions
- Preheat oven to 325ºF.
- Combine the rice, green onions, pineapple, edamame, tofu, and cashews on a sheet pan. In a small bowl, whisk together the oil, soy sauce, and sriracha. Pour the oil mixture over the rice mixture and toss to coat.
- Bake the rice for 45-60 minutes, stirring about every 20 minutes, or until the rice is mostly dry and beginning to get crispy near the edges of the pan. Serve with additional soy sauce and sriracha, if desired.
Video
Notes
Nutrition
Vegan Fried Rice https://jessicainthekitchen.com/sheet-pan-fried-rice-vegan-one-pan/ June 17, 2024
It doesn’t get much more comforting than a warm bowl of vegan chicken noodle soup ! With a flavourful broth, vegan chicken, bowtie pasta, and a handful of greens, this cozy soup will cure whatever ails you.
They say the best remedy for a cold is chicken noodle soup, but what do you do if you’re vegan?! Well, the answer is that you make chicken noodle soup without the chicken!
You can simply skip the chicken, but that’s a bit boring; you can swap in chickpeas or tofu, but it doesn’t have the same flavour or texture as chicken. Using plant-based chicken gives you everything you want from a bowl of chicken noodle soup, but in vegan form!
Why You’ll Love This Vegan Chicken Noodle Soup Recipe
- Comfort food goodness . This soup is the perfect combination of comforting and nourishing, making it a go-to meal for those days when you’re feeling under the weather. (I also love mulligatawny soup when I have a cold!)
- Loaded with veggies . The broth is full of flavour from sautéed carrots, celery, onion, and garlic, but I also add a handful of spinach to make this soup extra satisfying.
- Quick and easy to make . Some soup recipes require a long simmer on the stovetop, but this vegan chicken noodle soup is done in just an hour.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Olive oil
- Vegan butter – Using vegan butter adds richness to the soup that you can’t get from oil alone.
- Mirepoix – Onion, carrots, and celery form the base of flavour for this vegan chicken noodle soup.
- Salt and black pepper
- Garlic
- Dried thyme and oregano – Thyme is a classic seasoning for chicken noodle soup, but I like adding oregano too for a little extra flavour.
- Low-sodium vegetable stock – I use my homemade vegetable stock . A store-bought no-chicken broth will also work.
- Dry bowtie pasta
- Shredded or chopped vegan chicken – My vegan chicken holds up well in this soup, but you can use a store-bought variety, seitan, or even vegan turkey if you’d like.
- Baby spinach – A non-traditional addition to boost the nutrition of this soup without changing the flavour.
Can I Add a Different Green to This Soup?
Kale or chard would be excellent additions to this vegan chicken noodle soup recipe if you prefer a more assertive green to mild spinach. If you’re using chard, you can slice the stems and cook them with the onion.
How to Make Vegan Chicken Noodle Soup
- Cook the mirepoix . Sauté the onion, carrots, and celery in the oil and butter until they’re softened. Add the garlic and cook until it’s fragrant.
- Simmer . Stir in the seasonings and stock, then bring to a boil. Reduce to a simmer and cook for 15 minutes.
- Cook the pasta . Stir the bowties into the soup and cook until the pasta is al dente.
- Add the spinach and vegan chicken . Stir them in and cook until the spinach wilts and the chicken is warm.
- Finish . Season to taste and serve.
Tips for Success
- Cut the vegetables into evenly-sized pieces . This ensures that they all finish cooking at the same time so they’re perfectly tender!
- Don’t overcook the pasta . It will continue to soften as the soup sits on the stovetop (and the fridge if you have leftovers), so it’s important to cook it until it’s just al dente.
- Use fresh herbs if you’d like . If you have sprigs of fresh thyme and oregano on hand, you can add them to the soup instead of dried. I like tying them together with kitchen twine so it’s easy to remove them once the soup is done cooking.
Variations
- Add a splash of wine . If I happen to have a bottle of dry white wine on hand, sometimes I’ll add a glug or two to the pan to deglaze it after adding the garlic. This adds another layer of flavour to the vegan chicken noodle soup.
- Try another pasta shape . You don’t have to stick with bowties! Any small pasta shape like ditalini, elbows, or orecchiette would work well in this soup.
- Give it a protein boost . For extra protein, add a can of rinsed and drained chickpeas or white beans.
Serving Suggestions
I love serving this soup with homemade vegan dinner rolls for soaking up all that delicious broth. It’s also great paired with a simple salad like my cucumber and tomato salad , or with a sandwich like this vegan BLT sandwich .
How to Store Leftovers
Transfer leftover vegan chicken noodle soup to an airtight container and refrigerate for up to 3 days. When you’re ready to enjoy it again, reheat the soup on the stovetop over medium heat until warmed through, or in the microwave.
Can I Freeze This Recipe?
If you’re making this soup specifically to freeze for later, I recommend making it without the pasta. This might sound odd, but during freezing, thawing, and reheating, the pasta will absorb too much liquid from the soup, making your pasta mushy and your soup unpleasantly thick.
Instead, cook the soup without adding the pasta and freeze it for up to 3 months. Once you’re ready to enjoy it, thaw in the fridge overnight and warm on the stovetop over medium heat. Add your desired amount of dry pasta and cook until al dente.
More Vegan Soups to Try
- Gnocchi Soup
- Thai Coconut Curry Soup
- Creamy Tomato Soup with Cheesy Croutons
- Vegan Cheeseburger Soup
- Vegan Broccoli Cheddar Soup
Ingredients
- 1 tablespoon olive oil , 15 ml
- 2 tablespoons vegan butter , 28 grams
- 1 yellow onion , chopped
- 5 carrots , sliced into rounds
- 4 celery ribs , sliced
- 1 teaspoon salt , 6 grams
- 2 cloves garlic , minced
- ½ teaspoon ground black pepper , 1 gram
- 1 teaspoon dried thyme , 1.4 grams
- 2 teaspoons dried oregano , 2 grams
- 10 cups low-sodium vegetable stock , 2.4 liters
- 2 ½ cups dry bowtie pasta , 280 grams
- 3 cups shredded or chopped vegan chicken , 420 grams
- 2 cups baby spinach , 60 grams
- Extra salt and pepper to taste
Instructions
- Heat the olive oil and vegan butter over medium heat in a large soup pot or Dutch oven. Once the butter has melted, add the onion, carrots, and celery and season with salt. Saute until softened. Add the garlic and saute for another minute.
- Stir in the pepper, thyme, oregano, and vegetable stock. Bring everything to a boil and then reduce the heat to low and simmer for 15 minutes.
- Stir the pasta into the soup and cook until al dente.
- Stir in the vegan chicken and baby spinach. Cook until the spinach has wilted and the vegan chicken is cooked through.
- Taste the soup and season with extra salt and pepper if needed.
