Veganised Sweet and Sour ‘Chicken’


recipe adapted from here.

1/4 c tomato sauce (“ketchup”)
1/4 c white vinegar (not white-wine vinegar)
1/4 c of pineapple juice (I just used the heavy syrup from a can of pineapple chunks)
2 tbsp brown sugar

Whisk together and set aside.

Take a package of faux-chicken (we recently discovered this freakin’ amazing fake-meat store, and I used ‘chicken chunks’ we got from there – which turned out to be the same chicken chunks Herbivore uses), cut into bite-sized chunks if it’s not already, dip in a mixture of 2 tbsp bob’s red mill egg replacer mixed with 9 tbsp of warm water, then dip into cornstarch and set aside.

Chop into rough chunks 1 whole sweet onion (I used red), 1 large red and 1 large green capsicum (bell pepper).

Heat a large pan on med-high, add a little canola oil and fry your fake chicken till it’s a little golden. Remove from pan and set aside. Add the onion and 1tsp of powdered ginger and cook for a couple of minutes, then add the capsicums and cook for another couple minutes. Pour in the sauce, add your chicken chunks back in and cook till the veges reach the consistency you prefer (probably just a few more minutes).

Serve over rice.


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