BoldVegan’s recipe for this delicious fried-rice dish is super simple and very much in the comfort-food category. I followed the recipe pretty much to the letter, except I used freshly-made jasmine rice, and added some pan-fried tofu.
This pad thai recipe from Vegan Flavorista is so simple and quick to make – without the fish sauce of traditional pad thai, it does lack a little umami, but it’s still a fantastic dish. I only made two changes to the original recipe:
– I subbed Thai basil for cilantro
– I used a 1/2 tbsp less of sugar
This asian-style coleslaw from Rosewater and Thyme is delicious served with spicy cajun wedges (fingerling potatoes, quartered, washed well and dried, tossed with oil and cajun seasoning, roasted in a single layer at 425 F for about 35mins) and Gardein Chicken Tenders.
Makes enough for 4 servings.
1/2 head of cabbage (any kind)
1 large red bell pepper
1/4 small red onion
1-2 medium carrots
Shred everything in your food processor, or grate, or get out your sharpest knife and chop everything very finely.
3/8 c oil (olive or any neutral oil)
1 tbsp veganaise
1/8 c seasoned rice vinegar
1.5 tbsp yellow miso
juice from one small meyer lemon
1 tsp agave
1 tsp fresh ginger OR 1/4 tsp ground ginger
salt and pepper
Throw everything but the oil into a food processor and blend till combined. With the machine running, slowly add the oil, till emulsified.
Mix the shredded veggies and dressing together and refrigerate for at least 30 mins.
It’s pretty difficult to do a true stir fry unless you have the fancy-ass butane set up, but after hunting round on the internet for stir recipes and tips, I found this most helpful. There are a bunch of different sauce recipes at the bottom of the link, I chose the basic soy sauce one.
In the past, when I’ve made my own version of a stir fry, I’ve always used a non-stick pan, but this recipe also suggested a cast iron skillet. I gave it a go, and it was pretty terrifying at first but it worked out amazing – just make sure that as soon as you’re done cooking, you empty the pan and fill it with water to soak for a bit!
This makes enough for about 3 people.
1 package of extra firm tofu, frozen and thawed
1 tbsp soy sauce
1 tbsp dry sherry
Squish the tofu between some papertowels, to squeeze out the excess water. Crumble into a bowl, then add the soy and sherry, combine and set aside.
Put a large cast iron skillet (mine is enamelled, so I put it on medium only and let it heat for at least 20 mins) on high heat while you prepare the following:
1/4 c soy sauce
1 tsp not-chicken bouillon
1/4 c warm water
pinch of sugar
2 tsp of toasted sesame oil
2 tsp rice vinegar
and set aside.
In another small bowl, mix together
2 tsp cornstarch
2 tbsp warm water
and set aside.
Slice up the following veggies into same-sized pieces*
2 small yellow peppers
1/4 head of cabbage
7 shiitake mushrooms
1 medium yellow onion
and also have on hand
a big handful of pea shoots
4 cloves of minced garlic
1″ knob of ginger, minced
Have everything in bowls ready to go. Add to the pan
2 tbsp peanut oil
then throw in half the tofu and stir briskly for a couple of minutes. Now, it will look like the bottom of the pan is burning and it’s all turning shit (this is what I thought) but DON’T PANIC. It’s going to be okay, but if you have one of the exhaust vent things above your oven, now is a good time to turn it on, and make sure any doors between you and a smoke alarm are closed. Do the tofu in two batches so you don’t crowd the pan. Remove from the pan and set aside. Add to the pan
1 tbsp peanut oil
and then throw in the onions, stir briskly for about 3 minutes. Add the garlic and ginger, then the cabbage and continue to stir. There will be brown flecks from the bottom of the pan, but this is going to add a really nice, smoky sort of flavour, so don’t stress about it. Cook the cabbage for about 2 minutes, then add the mushrooms. Stir for 3 minutes, then add the peppers. Stir again for 3 minutes and add the pea shoots. Add the tofu back in, and pour over the soy sauce mixture. Combine everything and then add the cornstarch slurry into the bottom. Stir it all up, remove from heat and serve with rice.
*Obviously, you can choose whateve veggies you prefer. When it comes to adding them to the pan, you want to start with the densest veg, the one that takes longest to cook, since it will be in the pan longest.
Recipe taken from here.
These didn’t quite end up looking like I imagined, but that was mostly due to me buying the wrong lettuce – you want big sturdy leaves, and I got mini romaines. BUT these still tasted really good, and they only really took a few minutes to pull together.
1 package of Gardein scallopine “chicken”
1 tbsp toasted sesame oil
4 cloves of garlic, minced
1 bunch of spring onions, sliced fine
1 tsp minced fresh ginger OR a dash of ground ginger
1/4 c vegan hoisin sauce
1 tbsp honey
1 small splash of mirin
1 small splash of rice vinegar
4 medium carrots, grated
a bunch of large lettuce leaves
cooked rice noodles
Take your Gardein straight out of the freezer and zap it in the microwave for about 30 secs, just to slightly soften it to make it easier to dice – then dice it!
Heat the sesame oil in a pan on med-high, throw in the chicken and garlic and ginger, stir-fry for a few minutes then add the spring onion, stir-fry for another few minutes, add the mirin and vinegar to deglaze, then add the hoisin and honey, mix well and remove pan from heat.
To assemble, sprinkle some grated carrot onto the lettuce leaves, pile on the rice noodles and then add the chicken. Eat!
A friend recommended this recipe for my first attempt at making curry, and it was pretty delish.
This serves 2 generously, or 3 regular portions.
6 tbsp coconut cream*
4-6 tbsp Thai green curry paste
1 red bell pepper, diced
1 japanese eggplant, diced
1 zucchini, diced
1 small onion, diced
1 small sweet potato, diced
*Take a can of coconut milk, don’t shake it, open and scrape off the 6 tbsp. Pour the rest of the can into a bowl, whisk to combine so there are no lumps, and keep aside.
Put the 6 tbsp of coconut cream into a large pan and heat on med-high till it bubbles. Add the curry paste, reduce heat to med-low, and whisk continuously till smooth. Add in all the veggies, toss, let heat through for a few minutes and then add the rest of the coconut cream. Stir well, bring the heat up to medium and let it simmer for about 15 mins – it’ll be less if you don’t use sweet potato, more if you’ve cut the sweet potato too big.
1/2 c veggie stock or broth (I actually used fake-chicken this time)
4 tsp soy sauce
4 tsp brown sugar
Combine the above and stir into the curry, till well combined. Let it cook another couple minutes till it’s all soaked up.
juice of 1 lime
8 large basil leaves, chiffonaded
Add a little bit of lime juice at a time and taste for preference. Serve over rice with the basil sprinkled over top.
Original recipe here.
8 oz spaghetti or other pasta
0.25 c salt
Fill a large pot with hot water, add the salt and wait until it’s at a rolling boil before you add your pasta. Cook for 9 mins, drain, return to pot with a splash of veggie stock to stop it drying out. Do everything else for this meal while you wait for the water to boil.
1 yellow onion, sliced into half moons
4 cups of broccoli florets
2 carrots, peeled and thinly sliced
12 shiitake mushrooms, thinly sliced
2 tbsp oil
1 tsp ground ginger (or use fresh)
0.25 c veggie stock or fake chicken stock
3 tbsp hoisin sauce
2 tbsp soy sauce
2 tsp toasted sesame oil
1 tsp cornstarch
Heat the oil on medium, add the ginger and stir for a few seconds then add the onion. Cook a couple of minutes, then throw in the carrots and mushrooms, stir fry for about 4 mins then add the broccoli. Add about 3 tbsp of veggie stock (or water), cover and let steam for about 5 mins (just until the veggies are at the level of cooked you prefer). Mix the other ingredients together (whisk well to remove the lumps of cornstarch), add to pan with veggies, add pasta, toss with tongs. Let it heat through for a few minutes and then serve.