This vegan stir-fry is fast, healthy and full of flavour. A punchy Thai-style sauce and the meaty texture of rehydrated dried soya mince (TVP) make it a satisfying meal that comes together in under 30 minutes. It’s ideal for weeknights and will please vegans, vegetarians and flexitarians alike. Gluten-free, dairy-free and nut-free.
This recipe is inspired by the Thai classic Pad Kra Pao Gai (Chicken with Thai Basil). The original features minced chicken, lots of heat and aromatic basil. I wanted to recreate its texture and bold flavours without meat. Many vegan versions use tofu, but tofu doesn’t provide the minced texture I was after. Rehydrated dried soya mince (TVP) turns out to be an excellent substitute — it soaks up flavour and replicates the bite of minced meat while keeping the dish plant-based.
Why You Will Love This Recipe
This Thai-style stir-fry is:
- Quick – ready in under 30 minutes, perfect for busy evenings.
- Easy – straightforward prep and a short stir-fry.
- Healthy – plant-based with plenty of vegetables.
- Economical – dried soya mince (TVP) is an inexpensive, shelf-stable protein.
- Versatile – swap in whatever vegetables you have; frozen veg works well.
- Full of flavour – sweet, salty, spicy and umami notes combine for classic Thai taste.
- Vegan – made with rehydrated soya mince to mimic minced chicken texture.
- Gluten-free when using tamari and gluten-free kecap manis or coconut aminos.
Ingredient Notes
- Dried soya mince (TVP) – a dehydrated textured vegetable protein made from soy. Rehydrates quickly and provides a mince-like texture that soaks up strong sauces. Store in the cupboard.
- Onion – red onion is used here for sweetness and colour; brown onion or spring onion (add later) are acceptable substitutes.
- Garlic & ginger – fresh garlic and grated ginger give the best aroma. A microplane makes quick work of grating both.
- Chillies – Thai bird’s eye chillies are traditional and very hot. Use 2–3 for a noticeable heat or milder long red chillies for less spice. Remove seeds to reduce heat while keeping flavour.
- Vegetables – this recipe uses red bell pepper, baby corn and green beans, but feel free to swap in broccoli, carrots, mushrooms, sweetcorn or peas. Frozen green beans are convenient and cook quickly.
- Thai basil – use fresh Thai sweet basil if possible; it has an aniseed/licorice note distinct from Italian basil. Holy basil is another option with a more peppery profile; regular basil is not an ideal substitute.
Sauce Ingredients
- Tamari – a naturally gluten-free soy sauce alternative; use dark soy if gluten is not a concern.
- Kecap manis – Indonesian sweet soy sauce with a syrupy texture. You can substitute a Thai sweet soy sauce, coconut aminos plus a touch of maple syrup, or tamari with extra maple syrup.
- Vegan fish sauce – a seaweed-based alternative gives a fish sauce-like umami. If unavailable, substitute lime juice to add acidity.
- Maple syrup – balances salty and spicy elements; brown sugar or coconut sugar will also work.
See the printable recipe card below for ingredient quantities and full measurements.
How To Make This Recipe
Make this stir-fry in a few stages: rehydrate the TVP, prepare all vegetables and aromatics, mix the sauce, then stir-fry quickly over high heat. The actual cooking takes only minutes.
Prep
- Soak the dried soya mince in boiling water for 12–15 minutes or follow the packet instructions, then drain and shake off excess water.
- Prepare the vegetables and aromatics: dice the red onion and bell pepper, slice baby corn on the diagonal, peel and grate garlic and ginger, stem and remove basil leaves from stalks. If using frozen green beans, rinse briefly to remove ice and drain.
- Mix the sauce ingredients (tamari, kecap manis, vegan fish sauce or lime, maple syrup, white pepper) in a small jug or cup.
Stir-fry
Step 1 – Dry-fry the rehydrated soya mince in a non-stick pan over medium heat for 1–2 minutes to remove excess moisture. Remove and set aside.
Step 2 – Add oil to the same pan and heat to medium-high. Stir-fry the red onion for a couple of minutes until browned.
Add garlic, grated ginger and chopped chillies and fry for about a minute, stirring constantly.
Add the vegetables (bell pepper, green beans, baby corn) and stir-fry for 2 minutes until vibrant and just tender.
Return the soya mince to the pan, pour in the sauce and stir-fry for 1–2 minutes until the mixture is nicely coated and glossy.
Turn off the heat, add the Thai basil leaves and stir through until wilted. Serve immediately.
This is a summary—see the printable recipe card below for exact measurements and step-by-step details.
Top Tips
- Prepare all ingredients before you start cooking. Stir-fries move quickly and require constant attention.
- Cut vegetables into small, even pieces so they cook in the same time as the mince and create a pleasing texture.
- The sauce from this recipe is a versatile stir-fry base—keep it in mind for other quick wok dishes.
Serving Suggestions
Serve with steamed jasmine rice or rice noodles. Brown rice is a wholesome alternative. Garnish with extra Thai basil leaves. For a starter or party option, spoon the mixture into crisp lettuce leaves and scatter sesame seeds on top.
Variations
- Vegetables: swap in broccoli, grated carrot, mushrooms, sweetcorn or peas.
- Protein: use frozen vegan mince (increase quantity because it’s not dehydrated) or pressed, crumbled extra-firm tofu—fry tofu crumbles in oil rather than dry-frying.
- Chilli: adjust to taste or omit. Provide chilli oil or hot sauce at the table for those who want more heat.
- For convenience, substitute ready-made chili-garlic sauce for the fresh garlic and chillies.
Making Ahead & Storage
If making ahead, omit the Thai basil until reheating. Reheat the mixture gently in a pan, then add basil to wilt before serving. Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
FAQs
They are different varieties with distinct flavours. Thai sweet basil has an aniseed or licorice-like sweetness and glossy leaves. Thai holy basil is more peppery and slightly textured, with a milder aniseed note. Both work in Thai cooking but they impart different aromas.
Regular Italian basil lacks the aniseed/licorice character of Thai sweet basil, so it won’t produce the same authentic flavour, but it can be used in a pinch.
📖 Recipe 📖
Thai Basil Vegan Mince Stir-Fry
Ingredients
- 100 g dried soya mince (TVP)
- 2 tbsp grapeseed oil (or other flavourless oil)
- 1 red onion, diced
- 4 garlic cloves, grated or sliced
- 1 tbsp grated ginger
- 2 birds eye red chillies, deseeded and finely chopped (adjust to taste)
- 1 red bell pepper, diced
- 200 g frozen green beans (or fresh)
- 100 g baby corn, sliced (or sweetcorn)
- 40–50 g Thai sweet basil (a large handful)
- 2 tbsp tamari (or gluten-free soy sauce)
- 1 tbsp kecap manis (or Thai sweet soy sauce)
- 1 tbsp vegan fish sauce (or lime juice)
- 1 tsp maple syrup (or brown sugar)
- ¼ tsp white pepper
Instructions
- Prep all ingredients: Rehydrate the soya mince according to packet instructions (usually 12–15 minutes in boiling water). Dice the onion and pepper, slice baby corn, grate garlic and ginger, chop chillies and remove basil leaves from stems. Partially defrost frozen green beans under running water and drain.
- Mix the sauce: tamari, kecap manis, vegan fish sauce (or lime), maple syrup and white pepper in a small jug.
- Drain and shake the soya mince. Dry-fry it in a large non-stick pan over medium heat for 1–2 minutes, stirring constantly to remove excess moisture. Set aside.
- Pour oil into the pan and heat to medium-high. Stir-fry the onion for 2 minutes until browned. Add garlic, ginger and chillies and fry for 1 minute.
- Add red pepper, green beans and baby corn and stir-fry for 2 minutes. Return the soya mince to the pan, add the sauce and stir-fry for another 1–2 minutes until well combined and glossy.
- Remove from heat, stir in Thai basil until wilted and serve immediately with steamed rice or noodles.
Notes
- Adjust chilli heat to suit your preference—use milder chillies or omit entirely for children.
- Prepare all ingredients before cooking; stir-fries cook quickly.
- Frozen vegan mince can be used instead of rehydrated TVP—use about double the amount. Extra-firm tofu can be pressed, crumbled and fried in oil as an alternative.
- If using fresh green beans, add them a minute earlier so they have time to cook through.
Nutrition
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More Recipes
If you enjoy this Thai basil vegan stir-fry, try other vegan and gluten-free main course recipes that focus on bold flavours and simple techniques.
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Vegan Pumpkin Curry with Green Beans
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Spiced Mung Bean & Wild Rice Stuffed Peppers
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Quick Chinese Green Beans with Tempeh (Vegan)
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