Posted in Asian Food, Bowls, Grains, International vegan cuisine, Plant Based, Sauces & Creams, Vegan

Sweet & Spicy Apricot Mushrooms & Tofu Vegan Dinner

I don’t know about you guys, but I love to cook. I don’t have a problem with blasting some music or listening to a true crime podcast while I get busy in the kitchen. Whether it’s making my favorite dessert from scratch–brownies–or any other thing that’s asked of me, I’ll do it.

But that doesn’t mean I’m all that creative in the kitchen. I will mix and match with the best of’em. For example, I recently made Jerk Cabbage Ramen and it was delicious, if I do say so myself. But vegan cooking isn’t my main job, or even my second job. It’s more of a passion so when it comes to creativity, I have no problem looking to others for inspiration.

One of my favorite vegan food blogs is Rabbit & Wolves because they have tons of unique vegan recipes and they’re just complicated enough to be challenging without pissing me off. So a few weeks back I was scrolling through recipes in search of something delicious and made with mushrooms, and most importantly, something I hadn’t eaten in the past, oh I don’t know, six months.

And that’s when I spotted it. Sticky. Apricot. Mushrooms.

Yep, you heard me right. I was like, “what?” And then I immediately knew what I wanted my partner to make on our next Midnight Tokyo Diner night. But when that night rolled around, there were no apricots and no apricot jam anywhere in the house, because who the heck keeps apricot jam on hand?

Not us, my friends. Not. Us.

This is one of those fun vegan recipes where I (well, he, because The Hubs cooked this) didn’t deviate from the recipe. He added smoked tofu and got it nice and crispy in the air fryer before tossing it with the sauce, but otherwise this is the Rabbit & Wolves recipe, so I’ll let them give it to you straight. Recipe here.

The only reason he added tofu is because this was dinner and he wanted to fill the meal out a little more. It was a nice addition, I think. Even TVP would get the job done if you’re not a fan of tofu, because I’m told those people still exist. But if you decide to go crazy with the jam or preserves, I’d stick with the mushrooms. Or, maybe just use more mushrooms.

If you’re looking for a tasty vegan dinner recipe you’ve ever had before, this fits the bills.

If you’re in need of a quick and easy vegan meal, this one ticks that box as well.

And if you want to add more spice, I suggest Sriracha or Korean chili flakes because they both add spice without changing the flavor profile to significantly. Let me know if you try it or make any changes to the recipe!

In the mean time, poftă bună!



Contemporary romance writer, political comedy writer, ghostwriter and editor. Lover of coffee, off-key singer, vegan and all around crazy girl!

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