If you’ve been dreaming of that spicy, savory, and incredibly fragrant Thai basil chicken you get from the best Thai Restaurants, but you want to make it plant-based, then you’ve come to the right place. So many of us crave that classic dish, Pad Krapow Gai, but feel like we just can’t nail that same flavor at home, especially without meat. Well, I have some good news. You absolutely can. Today, I’m showing you how to make a mind-blowing Vegan Pad Krapow. The secret? It’s all in how we prep our TVP to get that perfect, satisfyingly chew. We’re not just making a substitute; we’re making a dish that is so deeply flavorful and authentic, you’ll forget all about the original. Say goodbye to any bland, mushy vegan versions you’ve tried. This one is a game-changer. Let’s get into it and learn to make Vegan Thai Basil.

The Ingredients – The Keys to Amazing Flavor

• Holy Basil  – One Cup Torn Leaves
• Thai Chili – One Chilies Minced (More if you like your food spicy)
• Garlic – Three Gloves – Minced
• Green Beans (Or Yardlong Beans – That’s what we use)  – Eight Ounces cut into 1/2 inch pieces
• TVP – One Cup Soaked in Not Chick’n Vegan Bouillon
• Not Chick’n Vegan Bouillon – 1/2 Cube in One Cup Hot Water
• Vegetarian Mushroom Oyster Sauce by Wan Ja Shan – Three Tablespoons
• Vegan Fish Sauce by Ocean’s Halo – Two Tablespoons
• Golden Mountain Seasoning Sauce – One Tablespoon
• Sugar – Two Teaspoons Granulated (Or Your Favorite Sugar Alternative)
• Black Pepper – To Taste
• Olive Oil
• Jasmine Rice –  Two Cups When Cooked (This Was Very Good Without Rice)

Vegan Thai Basil Recipe Instructions

1. Begin this recipe by prepping the ingredients before you start cooking.
2. Start by soaking your TVP as listed below listed under Our Vegan Cooking TVP Instructions. (Includes using Not Chick’n Vegan Bouillon)
3. While the TVP is soaking, tear the Holy Basil to fill one cup and set aside.
4. Next mince the three cloves of garlic and Thai Chilies, place together and set aside.
5. For the Green Beans (Or Yardlong Beans – That’s what we use)  – Eight Ounces cut into 1/2 inch pieces.
6. If you plan to use rice, now is the time to start cooking it.
7. Now heat the olive oil then add the garlic, Thai Chilies and the two teaspoons of sugar until the garlic is aromatic.
8. At this time, add soaked TVP ( Textured Vegetable Protein) and stir.
9. It is now the perfect time to add three tablespoons of Vegetarian Mushroom Oyster Sauce by Wan Ja Shan, two tablespoons of Vegan Fish Sauce by Ocean’s Halo, and one tablespoon of Golden Mountain Seasoning Sauce. Stir to coat everything evenly.
10. Add the bean, cover, and cook until the beans are to your desired crispness. If needed add a tablespoon or water, ot more, to help cook the beans.
11. For this step, remove the Vegan Thai Basil dish from the heat. Then add the torn Holy Basil and black pepper to taste.
12. This dish is now ready to serve over rice, or as we eat it, as is. The TVP makes this dish hardy enough that we don’t need the rice.

Our Vegan Cooking TVP Instructions

First, our protein star: TVP, or Textured Vegetable Protein. If you’re new to TVP, it’s basically defatted soy flour, and it’s a plant-based protein beast. I love it for this dish and many other TVP Recipes—way more than tofu or tempeh—because of its texture. When we rehydrate and cook it the right way, it gets this incredible chewy, slightly crispy, minced texture that makes perfect Vegan Pad Krapow (Vegan Thai Basil Chicken) . It’s a blank canvas just waiting to soak up our amazing sauce. Make sure to take the 1/2 cube of Not Chick’n Vegan Bouillon in one cup of hot water. Then stir well to dissolve. Once thoroughly mix, add the one cup of dry TVP. Mix and let it sit while you continue the recipe. The TVP will grow in size, and become softer.

Thai Basil vs Basil

Next up, the absolute soul of this dish: Holy Basil. Now, listen up, because this is important. Most grocery stores carry Thai Basil, the one with purple stems and a sweet, licorice-like flavor. It’s great, but it’s not what we want today. For a true Pad Krapow, you need Holy Basil, or ‘Krapow’ in Thai. It has a completely different vibe—it’s peppery with an almost clove-like scent that defines the entire dish. Your best bet is an Asian market, and trust me, it’s worth the hunt.

Now, if you absolutely can’t find Holy Basil, here’s the deal: The next best thing is actually regular Italian basil. I know it sounds weird, but its peppery notes are a closer flavor match than the anise flavor of Thai basil. So, Holy Basil is number one, Italian basil is a solid plan B.

For this, and may other Thai recipes, tearing the Holy Basil into smaller pieces works well to easily incorporate into the dish. Do not cut the basil, as you may loose some of the flavor on your cutting board.

Must Have for Thai Food

Okay, let’s talk about the sauce. This is where we build that salty, savory, funky flavor that makes Thai food so addictive. We’re using a simple combo: Vegetarian Mushroom Oyster Sauce by Wan Ja Shan, Vegan Fish Sauce by Ocean’s Halo, and Golden Mountain Seasoning Sauce.  The Vegetarian Mushroom Oyster Sauce is made from mushrooms and it gives the dish a deep, savory flavor and that beautiful glaze you see in restaurant stir-fries. We’re also using a good vegan fish sauce. Traditional fish sauce gives Thai food its unique depth, and the vegan versions—often made from seaweed—are fantastic at mimicking that flavor. It adds a certain something that soy sauce alone just can’t replicate. And the Golden Mountain Seasoning Sauce is what your vegan thai recipes have been missing.

Finally, we add a little sugar. Don’t worry, this isn’t going to make your stir-fry sweet. In Thai cooking, sugar is all about balance. It’s there to round out the salt from the soy and fish sauce and to tame the heat from the chilies, making all the other flavors pop. For our aromatics, we’ve got garlic and Thai chilies.  We are using a generous amount of both, but you’re the boss of your own spice level. For some nice crunch and color, we’ve got long beans, chopped up into little pieces.

Plating this Vegan Thai Holy Basil Chicken Recipe

Some say the best way to serve this is the classic way: piled high over a bed of fluffy jasmine rice. The rice is the perfect vehicle for soaking up every last drop of that incredible sauce. But as we stated above, by adding the TVP this dish is hearty. But honestly, even by itself, this dish is a stunner. Just look at the colors—the dark, savory TVP, the bright green beans and basil, and those little pops of chili. This is what you call eating with your eyes first.

This recipe is all the proof you need that you don’t need meat to create authentic, traditional flavors that knock your socks off. It all comes down to the right ingredients and a little bit of technique.

If you make this Vegan Thai Basil Chicken—and you really, really should—let us know how it goes in the comments! We love seeing your pictures and hearing what you think. And of course, if you liked this recipe, hit that thumbs-up button and subscribe for more vegan takes on classic dishes.

I’ve got a question for you: What other Thai dish should we veganize next? Drop your suggestions below. Thanks for hanging out, and happy eatin’