Vegan Panang
This Vegan Panang is a warm hug in a bowl, filled with rich flavors and colorful veggies. I love how the creamy coconut milk melds with the spices, creating a comforting dish that’s both nourishing and satisfying.
I first fell in love with Panang curry on a trip to Thailand, where the vibrant flavors danced in my mouth.
This vegan version brings me right back there, and I love making it on cozy nights when I want something warming.
The combination of spices, coconut coconut milk, and fresh veggies just feels like home, and I love knowing it’s made entirely from plants—so it’s good for me and the Earth!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Panang curry paste is typically made with a mix of spices, so just double-check the label to make sure it's vegan. I love using full-fat coconut coconut milk because it gives the curry a rich, creamy texture. If you’re looking for a protein boost, chickpeas work wonderfully in place of tofu, too!
Tips & Notes
- •I always prep my vegetables in advance so everything's ready to toss in the pan. It makes the cooking process so much smoother!
- •If you like extra heat, add a chopped chili pepper when you sauté the veggies.
Recipe Variations
- •Sometimes I’ll swap out the tofu for tempeh for a different texture, and it adds a nice nutty flavor.
- •You can also make it a one-pot meal by adding cooked quinoa or rice to the curry.
Storage & Freezing
This curry keeps well in the fridge for up to 3-4 days in an airtight container. Just reheat gently on the stove or in the microwave. It also freezes beautifully—just let it cool completely before transferring it to a freezer-safe container.
Frequently Asked Questions
Can I use other vegetables?
Absolutely! This recipe is super flexible. You can throw in whatever veggies you have on hand—snap peas, spinach, or even eggplant work beautifully.
Rate this Recipe
Loading votes...
You May Also Like
Chocolate Chip Muffins
Indulge in these moist and fluffy vegan chocolate chip muffins, bursting with rich chocolate flavor. Perfect for breakfast or a delightful snack!
Vegan Butter Chicken
This Vegan Butter Chicken is rich, creamy, and absolutely comforting—perfect for a cozy night in. I love how the spices come together to create that classic flavor without any animal products!
Zesty Macaroni with Corn
This dish is a vibrant twist on classic macaroni, bringing sweet corn and a zesty kick together in a creamy, plant-based sauce. I love how simple it is to make yet feels like a comforting hug on a plate!
This Vegan Panang is a warm hug in a bowl, filled with rich flavors and colorful veggies. I love how the creamy coconut milk melds with the spices, creating a comforting dish that’s both nourishing and satisfying.
Ingredients
Instructions
- 1
In a large skillet, heat the coconut oil over medium heat. Once melted, add the cubed tofu and sauté for about 5-7 minutes until golden brown.
- 2
Add the sliced bell pepper, carrot, broccoli, and zucchini to the skillet. Sauté for another 5-7 minutes until the veggies are tender but still vibrant.
- 3
Stir in the Panang curry paste, making sure it coats all the veggies and tofu. Let it cook for about 1-2 minutes to release the aromatic flavors.
- 4
Pour in the coconut coconut milk, maple syrup, and soy sauce. Stir everything together and bring to a gentle simmer.
- 5
Let the curry simmer for about 10 minutes, allowing the flavors to meld together. If it gets too thick, feel free to add a splash of water.
- 6
Once done, squeeze in the lime juice and give it a final stir. Serve hot, garnished with fresh basil.
Comments
Loading comments...