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Here's a hearty dish of potatoes and vegan sausage, highlighting calcium-rich collard greens. It's so hardy, that all you need is a simple salad or slaw to complete the meal. Photos by Evan Atlas.

Serves: 4 to 6

• 4 medium-large Yukon gold or red-skinned potatoes
• 1 large sweet potato
• 2 tablespons extra-virgin olive oil
• 3 to 4 cloves garlic, minced
• 1 good-sized bunch collard greens (8 to 10 ounces)
• 2 links Tofurky or Field Roast vegan sausage, cut into ½-inch-thick slices
• ¼ cup white wine, vegetable broth, or water
• Leaves from 2 sprigs fresh rosemary,
  or 1 to 2 teaspoons dried rosemary leaves, to taste
• 1 teaspoon sweet paprika
• ¼ teaspoon dried hot red pepper flakes, or to taste
• Salt and fresly ground pepper to taste

Cook, bake, or microwave the potatoes and sweet potatoes until they can be pierced with a fork but still firm. When cool enough to handle, cut in half lengthwise, then cut into ½-inch-thick half circles.

Cut away the thick mid-ribs from the collard greens and cut the leaves in half lengthwise. Rinse well, then, stacking several leaves at a time, cut them into thick strips.

Heat the oil in a large skillet or steep-sided stir-fry pan. Add the garlic and sauté over low heat until golden.

Add the potatoes, collards, sausage, and wine (or broth or water). Turn the heat up to medium high and cook, stirring frequently, until the collards are bright green and tender-crisp and the potatoes and suasage are touched with golden spots here and there.

Sprinkle in the rosemary, paprika, and red pepper flakes and cook for two to three minutes longer, stirring frequently. Season with salt and pepper and serve.

Nutrition Information:
Per Serving (based on 4 servings): 318 calories; 43g carbs; 12g fat; 15g protein; 226mg sodium

• Find lots more recipes on VegKitchen for kale, collards, and other hardy greens.
• Here are more easy, tasty potato recipes.
• Find more of VegKitchen's Vegan Dinner Recipes and more Tofu, Tempeh and Vegan Sausage Main Dishes.
• Here are more vegan sausage recipes.

If you're a longtime vegetarian or vegan, you've likely ordered a version of this addictive Chinese restaurant staple often nicknamed Buddha's Delight. This tasty vegetable stir fry is easy to make at home, and way healthier than the takeout version.

A simple vegetable stir fry is one of my favorite meals for busy weeknights. They're quick, easy, and super family friendly too.

This homemade version of the Chinese restaurant favorite Buddha's Delight has all the flavor of your favorite takeout - but is way healthier (and cheaper too!).

Tips

Serve this vegetable stir fry over hot cooked brown rice or Asian noodles for a heartier meal. It also goes well with a simple slaw-type salad or a mixed greens salad with orange sections and toasted almond slices.

For added protein, choose your favorite simple tofu, tempeh, or seitan preparation to serve alongside or atop this dish.

Variations

I used basic button mushrooms for this recipe, but you can substitute shiitake mushrooms or something more exotic for extra flair!

In place of the broccoli, I sometimes opt for cauliflower florets. Or you can do a mix of half broccoli and half cauliflower.

Feel free to experiment with other veggies in this simple stir fry - just about anything you have on hand will work here! Bell peppers, bok choy, and sliced summer squash are great additions.

If you love this Buddha's Delight recipe, be sure to check out these other tasty vegan ideas:

• 125+ Vegan Stir Fry Recipes
• Vegan Wonton Soup
• Basic Chinese Stir Fry Sauce

Recipe

Chinese Vegetable Stir Fry - Buddha's Delight

4.80 from 5 votes

Buddha's Delight is a Chinese style vegetable stir fry that's loaded with fresh veggies and a savory homemade stir fry sauce. It's even better than the takeout version!

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Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 4 servings

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Ingredients

For Stir Fry Sauce:

• 2 tablespoons cornstarch or arrowroot powder
• 1 ¼ cups vegetable broth
• 2 teaspoons sesame oil dark, optional
• 2 tablespoons soy sauce or tamari
• 2 tablespoons dry white wine optional
• 2 teaspoons grated ginger or ginger paste

For Stir Fry:

• 1 ½ tablespoons safflower oil or other oil for stir frying
• 2 cloves garlic minced
• 2 crowns broccoli cut into bite-sized florets
• 1 carrot large, peeled and sliced diagonally
• 1 cup mushrooms variety of choice, stemmed and cut in half
• 1 cup cabbage leaves Napa or regular green cabbage, chopped into bite sized chunks
• 1 cup snow peas trimmed
• 1 stalk celery thinly sliced on the diagonal
• 2 scallions cut into 1-inch pieces
• 15 ounces baby corn canned, drained

For serving:

• toasted cashews or peanuts for topping, optional
• rice cooked, optional
• additional soy sauce to taste

US Customary - Metric

Instructions

• Dissolve the cornstarch into roughly ¼ cup of the broth to make it smooth and pourable.
• Combine the dissolved cornstarch with the remaining broth. Then combine with the sesame oil, soy sauce, white wine, and ginger in a mixing bowl. Whisk to combine. Set aside.
• Heat the oil in a lareg frying pan or wok. Add the garlic and sauté over low heat for a minute or so.
• Add all the vegetables, and turn up the heat. Stir-fry until everything is bright and tender-crisp, which should not be more than 5 minutes. You can add very small amounts of additional brothas you stir fry, just enough to keep the pan moist.
• Whisk the sauce again to ensure it has not separated, and pour it into the vegetable mixture. When the liquid thickens and everything is nicely heated through, season to taste with additional soy sauce and serve hot.

Notes

Variations: 

• Feel free to use a mixture of broccoli and cauliflower rather than just broccoli.
• I used white button mushrooms for this recipe, but you can use a more exotic variety such as shiitake or wood ear mushrooms.

 

Nutrition (Estimate per Serving)

Calories: 234kcalCarbohydrates: 35gProtein: 7gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gSodium: 826mgPotassium: 625mgFiber: 5gSugar: 9gVitamin A: 3546IUVitamin C: 40mgCalcium: 79mgIron: 2mg

Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

In this Southwestern-style rice casserole, vegan cheese, green chiles, and cilantro give a delectable flavor to an otherwise simple dish. This is delicious served with Beer-Stewed Pinto Beans and a big green salad. Photos by Hannah Kaminsky. [Read more...]