Just about every day is National Some-Kind-of-Food Day, and today is no exception – it’s International Hot and Spicy Food Day and we’re here to celebrate to the fullest! As always, we put together an international selection of eye-watering, fire-breathing, flavor-packed vegan recipes to help you step out of your comfort zone and try something out of the ordinary. Eating spicy food is kind of like playing with fire but in a safe, fun, and delicious (vegan!) way, which we can totally get behind. Which is why we’ve rounded up 29 hottest plant-based recipes ranging from milder Hungarian Goulash and German Currywurst to Korean Kimchi Chigae and Sichuan favorite Mapo Tofu, as well as a few hot sauces you can make at home. Whichever way you’d like to celebrate this special day, we’re sure you’ll find a perfect spicy vegan recipe on today’s list to do just that. Be mindful though, and make sure to listen to your body and grab a drink to quell the spice (we have some suggestions at the end of the article!).
What you’ll find in this article (click on the title to jump to each section):
Spicy Vegan Appetizers & Mains
Vegan Bibim Guksu (Korean Spicy Mixed Noodles) by The Foodie Takes Flight
Can a dish be spicy and refreshing at the same time? If it’s bibim guksu, it sure can! It’s a traditional Korean dish especially popular in the summer. Imagine perfectly cooked cold thin wheat noodles (somyeon) covered in a slightly tangy, sweet, and savory sauce made with kimchi, fermented red chili paste, soy sauce, sesame oil, vinegar, garlic, scallion, and syrup. It may not be summer yet but International Hot and Spicy Food Day is a great excuse to enjoy a refreshing bowl of Korean Spicy Mixed Noodles) by The Foodie Takes Flight!
Click here for the full recipe.
Vegan Birria Tacos by Dora’s Table
Birria is a popular Mexican celebration dish made for weddings, quinceañeras, baptisms, and family Sunday meals. This veganized version by Dora’s Table replaces meat with a mixture of shredded oyster mushrooms and jackfruit. Everything is simmered in a sauce of dried chiles, spices, and roasted tomatoes, to be served one of three ways: as a side, or inside of tacos or quesadillas. Be sure to check out the full post for more information!
Click here for the full recipe.
Vegan Bobotie (Spicy South African Casserole) by Real Plant Food
Bobotie is a famous South African dish resembling a casserole. It’s one of the milder dishes on today’s list but incorporates a variety of flavors that add complexity, and all of them come from plant-based sources like spices and fresh and dried fruit. Real Plant Food replaced the ground beef filling with a spiced lentil and walnut mix, and veganized the topping by making it out of a fluffy chickpea flour batter flavored with turmeric instead of eggs. It’s served with turmeric rice, tomato and onion sambal, toasted desiccated coconut, fresh sliced banana, and chutney
Click here for the full recipe.
Vegan Chraime (Moroccan ‘Fish’ Balls with Tomato Sauce) and Freekah Salad by Rebel Recipes
Chraime is a spicy fish stew with tomatoes, and it’s telling that its name of the dish comes from the Arabic word for “hot”. The veganized version turned it from stew to tofu-based “fish” balls doused in a spicy tomato sauce. Bonus: there’s a refreshing flavorful salad recipe that comes with it and complements the flavors of chraime wonderfully!
Click here for the full recipe.
Vegan CHamoru Empanådas (Guamanian Fried Red Rice Turnovers) by Floured Frame
The secret to this colorful and spicy vegan recipe is achote/annatto seed powder that gives it its signature red color and unique flavor. These CHamoru empanådas are filled with chalakiles, a thick soup/rice porridge that’s made with toasted rice, soy curls, garlic, onions, and lots of spice. Check out to full post for step-by-step photo instructions on how to assemble the empanadas!
Click here for the full recipe.
Want to learn more about Guamanian cuisine and its signature spices and dishes? Click here for the Culture Tuesday column exploring this topic, and here if you’d like to find 10 vegan Guamanian recipes to try!
Vegan Curry Laksa (Malaysian Noodle Soup) by Good Life with Gan
Curry laksa is a spicy noodle soup standing at the intersection of Chinese noodles and Southeast Asian curries. A popular dish throughout Southeast Asia, it’s made with a diverse variety of ingredients and preparations which vary greatly by region, and this recipe by Good Life with Gan is a veganized Malaysian version of it. The base of the soup is made from vegan sambal, coconut milk, and curry powder, and it’s topped with long beans, okra, eggplant, bean sprouts, and tofu puffs. Bonus: this spicy vegan recipe is a 2-in-1 deal, offering you a way to make delicious sambal at home, plus a whole recipe video for laksa! To learn more about sambal, head to the “Sauces & Condiments” section of this article.
Click here for the full recipe.
The Best Vegan Currywurst (German Curry Sausage) by The Simple Sprinkle
Currywurst is a famous German fast food that’s usually made from pork sausage (aka bratwurst), cut into bite-size slices, doused in a tomato-based curry sauce, and served with fries. Curiously, this dish has been invented by a woman in post-war Berlin. We encourage you to read The Simple Sprinkle’s full post for the history of the dish and its place in German culture, as well as the delicious mildly spicy vegan recipe for an iconic German food that will transport your tastebuds to the streets of Berlin in no time!
Click here for the full recipe.
Vegan Dan Dan Noodles (Spicy Sichuan Noodles) by It’s Liz Miu
Dan Dan noodles are one of the several recipes on today’s list that originate from Chinese Sichuan cuisine, which in itself has become synonymous with all-things spicy. The name refers to walking street vendors who sold the dish to passers-by carrying two poles (dan dan) with a basket of noodles and sauce on each one. Served either as a soup or as a dry noodle dish, it’s traditionally made with chili oil, umami noodle sauce, crumbled pork mince cooked with preserved mustard stems, and steamed or blanched dark leafy greens, but Liz Miu replaced the pork with flavorful soy mince, and the leafy greens with fresh cucumber, and made the sauce a tad milder by adding peanut butter. Still, it’s a spicy vegan recipe worth trying!
Click here for the full recipe.
Vegan Hungarian Goulash by Ve Eat Cook Bake
A hearty and flavorful spicy vegan recipe inspired by the most famous Hungarian dish of the same name, this whole food plant-based goulash would be perfect for the winter! There are many ingredients involved, among them jackfruit, onion, garlic, spicy red bell pepper, as well as red wine, and lots of spices and umami-packed condiments ranging from tomato paste and soy sauce to sweet Hungarian paprika and caraway seeds. Let the long ingredient list not scare you though, because that’s what gives this spicy vegan recipe its unique flavor that’s worth experiencing at least once (but we bet you’ll crave it more)!
Click here for the full recipe.
Vegan Handvo (Spicy Gujarati Rice and Lentil Cake) by Cooking with Parita
Handvo is a traditional fluffy savory cake made from spiced rice and lentil from the Gujarat region of India. You can use store-bought dosa batter if you can get your hands on some, and then mix it with onion, zucchini, carrot, coriander, ground turmeric, ground cinnamon, green chillies, salt, and lemon juice. The flavor comes from blooming your spices (curry leaves, as well as sesame, mustard, and cumin seeds) in oil, which helps distribute their flavor far more efficiently in the finished dish.
Click here for the full recipe.
Spicy Vegan Hot Pot by Full of Plants
Lunar New Year is around the corner (it’s happening on February 1 this year), which means this spicy vegan recipe might come in handy if you’re celebrating! You’ve likely heard of hot pot – a dish/cooking method originating in China and popular all around Asia that consists of a simmering pot of soup placed in the center of a table, surrounded by pre-sliced raw veggies and proteins that will cook quickly and consistently in the simmering broth, which is maintained at a gentle boiling temperature during the course of the meal. In the Full of Plants’ version, the broth is sweet, sour, and quite spicy thanks to pineapple, tomatoes, and red chili, as well as lemongrass, fresh ginger, corn, sugar, and soy sauce. Pick the toppings of your own choice or go with Thomas’ suggestions, and let each guest cook the veggies of their choice for a few minutes in the pot. To serve, fill your bowl with noodles, top with cooked veggies and tofu, and pour hot broth over it.
Click here for the full recipe.
Authentic Jamaican Jerk Tofu by Make It Dairy Free
If you’ve never heard the word “jerk” applied to food, or aren’t sure what it means, we’ll let Andrew of Make It Dairy Free (who veganized his childhood memories with this flavorful jerk tofu recipe) explain it: “Jerk seasoning, marinades, and recipes are a specific set of ingredients that are native to Jamaica cooking. It can be a dry rub or a wet marinade. Jerk sauce is a spicy mixture that includes scotch bonnet peppers, allspice berries, and thyme, in addition to other ingredients.” This spicy vegan recipe definitely won’t disappoint the heat-lovers out there!
Click here for the full recipe.
Did this spicy vegan recipe heat up your interest in Jamaican cuisine? Click here for the Culture Tuesday column exploring it, and here if you’d like to find 10 vegan Jamaican recipes to try!
Vegan Kaeng Pa (Thai Jungle Curry) by Earth to Veg
Kaeng pa literally translates from Thai as ‘forest curry’ or ‘jungle curry’, and owes its name (and its unique quality) to its place of origin – you guessed it, the forested areas of Thailand. What makes it stand out among other Thai curries is the lack of coconut milk, as coconuts are not naturally found in the rainforests in the northern part of the country. The traditional version is one of the spiciest Thai curries out there, but its veganized counterpart by Earth to Veg is milder, with just a couple of tablespoons of curry paste providing the heat, as well as some chili oil bamboo shots. Check out her full post for a full ingredient breakdown, substitution ideas, and instructions on how to turn this spicy vegan recipe into a noodle soup dish!
Click here for the full recipe.
Vegan Kimchi Chigae (Spicy Korean Stew) by The Korean Vegan
Chigae (or jjigae) is a kind of traditional flavorful and spicy Korean stew perfect for the country’s long and arduous winters. If you too prefer your food both spicy hot and physically hot during the winter, this spicy vegan recipe by The Korean Vegan will brighten up any dark cold night! The spiciness in this comforting dish comes from gochujang (a fermented red chili paste), and from kimchi itself, and it’s complemented by a milder, sweeter homemade Omma’s Korean BBQ Marinade.
Click here for the full recipe.
Did this spicy vegan recipe for chigae inspire you to learn more about Korean cuisine and its signature dishes? Click here to read all about it in the Culture Tuesday column exploring Korean cuisine!
Vegan Kung Pao Tofu (Spicy Sichuan Peanut Tofu) by The Woks of Life
Though there are many different variations of this dish, two elements that always stay the same are the spice factor and peanuts. In addition to the chilis and Sichuan peppercorns, the main distinguishing ingredient that makes a dish recognizable as kung pao is peanuts. It’s a classic spicy vegan recipe that you’ll be compelled to make over and over again after you try it once – and the process will be smooth if you follow the step-by-step photo instructions by The Woks of Life!
Click here for the full recipe.
Vegan Mapo Tofu (Sichuan Tofu in Fermented Spicy Bean Paste) by Omnivore’s Cookbook
Another famously flavorful invention of the Sichuan cuisine, traditional mapo tofu isn’t vegan, unfortunately, due to the addition of minced meat. But the cooking process of the veganized version is quite similar to that of the original mapo tofu, yet it’s healthier and still results in an umami bomb of a dish. The key ingredients to this spicy vegan recipe are dried shiitake mushrooms, homemade fermented black bean sauce, and, of course, fresh Sichuan peppercorns, plus a high-quality Chinese doubanjiang (fermented spicy bean paste).
Click here for the full recipe.
Vegan Instant Pot Menudo (Spicy Mexican Soup) by Mexican Made Meatless
Menudo is essentially a hearty (not to mention SPICY) Mexican soup made up of a chili pepper base, faux tripe (oyster mushrooms), onion, vegetable broth, hominy, and a whole bunch of Mexican spices. The vegan version reigns supreme not only because no animals suffer in the making of it, but also because it takes way less time (unlike the tripe that needs hours to cook, mushrooms are cooked in minutes), and if you own a pressure cooker, that shortens the preparation even further, and you can enjoy your vegan menudo in under an hour! Check out the full post by Mexican Made Meatless for the link to the stovetop version of this spicy vegan recipe if you don’t have an Instant Pot.
Click here for the full recipe.
Penne All’arrabbiata (Spicy Italian Pasta) by The Plant Based School
You can’t go wrong with a serving of spicy vegan pasta, and it is an essential part of Italian cuisine. The famous Roman pasta dish penne all’arrabbiata gets its name from sugo all’arrabbiata – the naturally vegan spicy sauce that’s made from garlic, tomatoes, and dried red chili peppers cooked in olive oil. It is quite telling that “arrabbiata” literally means “angry” in Italian, hinting at the spiciness of the chili peppers. Unlike many other hot contenders on today’s list, this spicy vegan recipe requires very few ingredients and yet it’s incredibly flavorful!
Click here for the full recipe.
Want to learn more about different kinds of pasta? We’ve got you covered:
Takis Fried Jalapeño Poppers by Thee Burger Dude
If you’re looking to shock your tastebuds, this spicy vegan recipe is for you! For those unfamiliar with jalapeño poppers, they are essentially cheese-stuffed spicy jalapeño peppers coated in some flour and buttermilk and stuffed with cream cheese, but Thee Burger Dude takes them a step further not only by veganizing this classic appetizer, but also coating them in some crushed up Takis and then deep-frying! It’s an absurdly delicious recipe you definitely have to try this Hot & Spicy Food Day.
Click here for the full recipe.
Vegan Spicy ‘Tuna’ by Okonomi Kitchen
Spicy tuna is a versatile ingredient often used as a topping for rice & poke bowls, as well as an onigiri and sushi roll filling, and with this plant-based tomato version by Okonomi Kitchen, any vegan can now enjoy it at home without much fuss! Check out Lisa’s full post for a complementary crispy rice recipe to go with your spicy vegan tomato tuna.
Click here for the full recipe.
Vegan Tom Yum Noodle Soup (Hot and Sour Thai Soup) by The Viet Vegan
Tom yum is one of the most popular Thai dishes across the globe, and although this creamy hot and sour soup originates from Central Thailand, it can also be found in countries such as Cambodia, Myanmar, Singapore, or Laos. Traditionally made with shrimp, the vegan version by The Viet Vegan uses vegan shrimp, as well as an array of other vegan toppings such as tofu puffs, flower mushrooms, bok choy, tomatoes, pineapple, and fresh lime (so you can skip the plant-based shrimp if you can’t find any where you live).
Click here for the full recipe.
Vegetable Vindaloo (Spicy Goan Curry) by Holy Cow Vegan
If you’re not already familiar with this dish, vindaloo is mainly popular in Goa and around the Konkan area and is derived from the Portuguese dish carne de vinha d’alhos (meat cooked in wine and garlic). Check out the full post by Holy Cow Vegan for the history of the dish and Goan cuisine in general! The original Goan vindaloo is prepared with pork meat, but the vegan version leaves it out and instead focuses on cooking chunky veggies and mushrooms in a fragrant sauce of spices like coriander, cumin, mustard, red chili peppers, garlic, and vinegar. Only once you’ve tried this spicy vegan recipe will you truly understand what it’s like to have your mouth set on fire! But ultimately, as with any dish on today’s list, it is guaranteed to be a culinary sensation like no other.
Click here for the full recipe.
Hot Vegan Sauces
Adjika (Tomato Horseradish Sauce) by Gastro Senses
Adjika is a chunky hot sauce of Georgian-Abkhazian origin, which resembles Italian red pesto in appearance and consistency, and has a lot of regional varieties in the Post-Soviet states, that have one thing in common: spiciness! This particular version by Gastro Senses is technically not traditional adjika, but rather a fusion of Ukrainian khrenovina sauce (made with horseradish and tomatoes), and the classic adjika (made with chili peppers and garlic). The best part about this spicy vegan recipe is that it’s so easy to make – just grind and season all the ingredients, and you’re done! Plus, you can store this sauce for months in the fridge (though we doubt it’ll last that long).
Click here for the full recipe.
Chili Oil from Food Scraps by Woon Heng
You probably already know that food scraps such as carrot peels, veggie or mushroom stems, or cabbage core are great ingredients to reuse in cooking, but did you know you could make a flavorful chili oil from them? Check out Woon Heng’s post with step-by-step photo instructions to learn how to do just that! Not only does it add a burst of spice & flavor to rice, noodles, or dumplings, it’s also a great homemade gift idea for the spice lover in your life!
Click here for the full recipe.
Would you like to learn more about using food scraps and lowering your food waste? Click here for 7 Days of No Food Waste Challenge, complete with daily tips & tricks on how to do just that!
Fiery Habanero Hot Sauce by A Virtual Vegan
Disclaimer alert: this is a seriously hot sauce. In fact, one of the hottest on today’s list! Prepared with habanero peppers, onion, garlic, red bell peppers, vinegar, and maple syrup, it has plenty of zing and a bit of tang, as well as hints of sweetness. Make it if you truly love spicy food, and don’t come running back to us and complain that it was too hot to handle! You’ve been officially warned.
Click here for the full recipe.
Vegan Nam Prik Pow Jay (Thai Chili Paste) by Courageous Kitchen
Nam prik pow jay, also known as Thai chili jam, is a chunky roasted spicy pepper paste used in classic renditions of various iconic Thai dishes, but most methods of making this include meat byproducts such as fish sauce, fermented shrimp paste, and dried shrimp.
This vegan recipe by Courageous Kitchen shows you how to make the paste by soaking, blending, roasting, seasoning, and finally reducing fresh Thai chilies. Once you’re done, it’s ready to use in all sorts of Thai recipes, from hot & sour soups like tom yum, to stir-fries, and creamy salads such as roasted eggplant or wing bean salad, as well as Thai sauces, marinades, and dressings.
Click here for the full recipe.
Click here to learn more about Thai cuisine, its signature spices and dishes.
Vegan Salsa Huancaína (Peruvian Hot Sauce) by Plant Based Inca
The primary Peruvian pepper is called aji, and supposedly it’s the sound of you screaming when you eat it (“ah-hee”). Ranging from yellow to red, this spicy national symbol is most often made into a sauce (salsa huancaína), which accompanies papa a la huancaína – a traditional appetizer made of boiled potatoes. However, it’s also great with pasta, rice, and noodles, and makes an amazing dip for fries and veggies, so it’s a truly versatile spicy vegan recipe that might just become a staple in your kitchen!
Click here for the full recipe.
Pineapple Sambal (Malaysian Chili Paste) by Davina Vegan
Sambal is a spicy relish of Indonesian origin that is an integral part of the cuisines of Malaysia, Sri Lanka, Brunei, and Singapore. Like sriracha, it’s also an all-purpose seasoning that offers a refreshing heat to noodle dishes, soups, stews, and rice. While there are dozens of sambal varieties across these countries, the most popular one is made from fresh and natural ground chili peppers mixed with secondary ingredients like salt, shrimp paste, vinegar, lime juice, and others. This particular vegan version is milder thanks to the addition of pineapple, and will not trigger a Vesuvius-like reaction in your mouth, instead offering a casually hot taste of chili and a fun tropical twist.
Click here for the full recipe.
Szechuan Sauce by Veg Vegan Meat
We close off today’s list with another spicy gift from Chinese Sichuan cuisine – Szechuan sauce. It’s a popular Chinese condiment made with red chilies, Sichuan pepper, soy sauce, vinegar, and sugar, and will elevate any dish you add it to – namely, stir-fries, noodles, and fried rice. But you could also use it as a dipping sauce for your snacks! Check out the full post by Veg Vegan Meat for the ultimate guide to making your own Szechuan sauce (including a video recipe)!
Click here for the full recipe.
Pin this article so you don’t lose your favorite spicy vegan recipe!
A perfect spicy vegan recipe requires a perfect drink to go with it! Check out these delicious vegan beverages that will help you deal with the heat:
Editor: Anna Kot.
