Infused with lip-tingling, mouth-numbing Szechuan peppercorns, there is nothing subtle about this dish. It’s an in-your-face, action-packed thriller that will keep you on the edge of your seat from start to finish. That intense flavor can be adjusted according to preference, but the whole point of this dish is to make you sweat to maximize the cooling effect. It’s scientifically proven that sweating is actually one of the most effective ways to beat the heat, and this Chinese staple will definitely yield delicious results.

Homemade seitan dumplings are a savory treat no matter how you serve them. They hold up beautifully to freezing for extended periods, pan-frying or steaming, just as well as they might float in soup.

A lighter, brighter take on General Tso's, this soup broth is spiked with vinegar and chiles. Crisp baked tofu perches at crisp attention atop a coil of buckwheat noodles, tender and toothsome all at once.

Shrimp toast is traditionally made with crisp sandwich bread topped by a layer of shrimp puree flavored with ginger, garlic, and scallion. Although typically deep-fried, my healthier, easier, meatless version is baked to crispy perfection instead.

Meet your new Thanksgiving tradition in a casserole dish. Combining the standard green bean casserole with an infusion of spicy sichuan peppers, the results are just hot enough to make your lips tingle but still keep the savory soul of the dish baked right in.

Neither strictly Sichuan nor fully Americanized, this meatless version of dan dan noodles is in a class of its own. Umami mushrooms play of the savory flavors of soy sauce and toasted sesame oil, heightened by the spice of chili oil and Sichuan peppercorns, all against a cooling, creamy blanket of cashew butter. These noodles blaze a whole new culinary path.

Simple and spare, with a clean, clear broth that sings with ginger, meatless lotus root soup is a completely comforting experience.

Gleaming red from natural beet juice, my rendition of Chinese BBQ ribs are truly boneless. Made from soy curls instead of pork, they're every bit as savory, sticky, sweet, and satisfying.

Deeply savory, richly flavored, and satisfyingly meaty, this is the best way to enjoy authentically prepared braised tofu. Enjoy as is, seared as a steak-like entree, or tossed into salads, thinly sliced as a snack, and anywhere else you want to add some extra umami and protein.

Hailing from China, this unsung hero of eggplant cookery comes to life with an impossibly creamy glaze of toasted sesame, soy sauce, vinegar, and a gentle kick of heat.

Raw, vegetable-based noodles are the key to beating the heat and simultaneously lightening up this satisfying savory treat. Delicate strands of carrots and cucumbers mingle together in crisp tangles of “pasta,” as vibrant as they are flavorful. Inspired by classic cold sesame noodles, the Chinese takeout staple has graced my table countless times but never in such a fresh format.

Cold sesame noodles were meant for hot days. This simple formula will never disappoint for a quick, hearty, and healthy meal.

Packing in umami flavor with ease, the soft cubes of tofu bear a spicy bite, swimming in a meaty stew of chili-spiked seitan.

Creamy, hearty, and soothing, classic congee gets a spicy upgrade with a generous spoonful of chili crisp. This simple staple will help you when you're feeling under the weather, or just need an extra bowlful of comfort.

If you're craving vegan hot and sour soup but have limited means, energy, or supplies, this is the short-cut recipe you're looking for.

Consider this your new go-to recipe for celtuce. Quick, easy, healthy, and incredibly flavorful, you'll want to eat the whole batch!

Quick, easy, and always satisfying, it's hard to be a savory brown sauce over any combination of protein and vegetables. Plant-based shrimp make this version unique, but you can always substitute your favorite meatless alternative.

Make crispy noodle cakes at home in minutes in the air fryer! This technique is incredibly fast and easy, and much less messy without any splattering oil to contend with.

Protein 2000, a plant-based take on beef and broccoli, was a bestseller at the now defunct Veggie Heaven, and remains a fan favorite to this day. Recreate that savory goodness at home, sure to be an instant hit, even if you never got a taste of the original.

Paying homage to the cafe culture, my miniature toast bites are topped with a snowy peak of whipped coconut creme and milk tea-infused caviar. By steeping the tapioca pearls in the tea itself, these tiny flavor bombs remove the need to guzzle down a full glass of liquid to achieve the same flavor sensation.