Wash and chop 1 onion, 2 carrots, 1 cup celery, 1 cup bean sprouts, 1 cup water chestnuts, and/or any other vegetables of choice.
Add 3 tbsp vegan butter or oil to a large skillet, put in diced onions, sprinkle with salt and pepper, and cook over low heat for about 5 minutes until the onions become translucent.
Toss in the celery, carrots, bean sprouts, water chestnuts, or any other vegetable that you wish, add 1 cup of water or vegetable broth and turn up the heat to medium and cover. Stir occasionally for about 5 minutes until the veggies become just barely tender.
Thicken the sauce:
Put 1/2 cup cold water 1 1/2 tbsp corn starch, 1 tbsp soy sauce, 1 tsp of sugar, and 1/2 tsp salt in a small bowl and stir well.
Pour over the cooked vegetables and stir well and heat until it thickens the sauce.
Serve over rice, noodles, or chow mein noodles.
Notes
Variations of vegan chop suey
Serve the chop suey over rice or your choice of noodles.
Toss the noodles in with the vegetables and sauce for more of a lo mein type meal.
Add tofu or vegan chicken strips along with the veggies for a more filling meal.
How to make vegetable chow meinTo turn this dish into a vegan chow mein, simply leave out the starch or reduce the starch to only 1 tsp to make a thinner sauce.