If you're a spice enthusiast looking to elevate your culinary creations, this homemade vegan chili oil recipe is about to become your kitchen staple. Bursting with rich flavors and just the right amount of heat, this versatile chili oil adds a delicious kick to everything from stir-fries and noodles to salads, dumplings, and soups. Crafted with a blend of aromatic spices and high-quality oils, this easy-to-make condiment not only enhances the taste of your meals but also aligns perfectly with a vegan lifestyle. Packed with fragrant spices, it's the perfect way to elevate your favorite dishes, whether drizzling it over noodles, dipping dumplings, or spicing up a salad. Best of all, it's vegan-friendly, making it a must-have for anyone who loves bold, plant-based flavors. With just a few simple ingredients, you can create a homemade chili oil that's so tasty, you'll want to add it to everything. Discover how to make this mouthwatering spicy chili oil at home and transform ordinary dishes into extraordinary delights!

Happy Cooking!

Servings: 1.5-2 cups

Prep Time: 15-20 mins

Total Time: 15-20 mins

Ingredients: 

• 2 tsp salt

• 1/2 tsp white pepper

• 1 tsp sugar

• 1 tbsp Sichuan chili powder

• 1-2 tbsp chili flakes; I used gochugaru

• 2 tsp dried minced onions

• 2 tsp dried minced garlic

• 2-3 scallions finely chopped

• 1 tsp veg bouillon

• 2 tsp soy sauce

• 1.5 cups veg oil

• 0.5 cups sesame oil

Directions: 

1. In a heat-safe bowl add all the ingredients except for the oil.

2. In a pan on medium heat, add the vegetable oil & sesame oil. Heat the oil to 350F.

3. Carefully pour the hot oil over the ingredients in the bowl. Let it sizzle for a minute and stir.

4. Let it sit and cool.

5. Once cooled you can transfer it to any container you want.

Notes/Tips:

• Be careful while pouring the oil!

• Make sure you use a heat-safe bowl otherwise, it will shatter when you pour the oil

• Ideally, use dried minced onion and garlic it adds crunch and flavor. If you don’t have it use minced garlic and onion.

• I used about half of a knorrs veg bullion cube. you can use powder as well.

• You can keep it in the fridge for 3-4 weeks.