Okay guys, so I have just discovered the easiest, peasiest Asian style vegan dinner recipe on the planet. Maybe discover is a strong word, but I happened upon a few similar recipes that were decidedly not vegan and decided that they had the makings of a super delicious lazy vegan dinner.
Why lazy? Well, put simply, the past couple years have been exhausting. Not only did we move to a place with limited vegan food options right before 2019 got under way, but the only improvements in my small-ish town have been in terms of vegan options at the grocery store.
That means more cooking. More experimenting with vegan recipes. More time in the kitchen.
Which I love.
But it would be nice, every once in a while, to go out where someone else does the cooking. Where there are appetizers and cocktails and maybe even dessert before the bill.
But that’s not on the table unless we schlep all the way to Bucharest which…no.
So, anyway…here is yet another lazy vegan recipe. Gochujang spiced vegan chicken & rice.
When I say easy vegan recipe, I mean emphasis on EASY. The ingredient list in this recipe is short and sweet.
I know what you’re thinking because I’ve been thinking the same thing myself, when is this woman going to give up on her quest for a proper vegan fish and chips? The answer is, “Probably a few more times.”
Seriously though, this time my goal wasn’t to make this dish taste anything like vegan fish & chips, but rather the goal was to get that crispy cornmeal crusted crunchiness on the textured vegan protein. So in that regard, I would say that this is a win.
But I must warn you, it ain’t pretty.
For starters, let me explain the reason for the odd spelling. I spent some time living in Germany and there, fish is spelled “f-i-s-c-h” and my concession to that was “v-i-s-c-h” and so there we have it, Visch & Chips.
Okay, now that we have that settled, let’s talk about the simplicity of this easy vegan fish & chips dish.
When I cook a simple meal, I try to make sure that I still get some fresh veggies in the mix and of course, potatoes.
Sometimes simple means letting someone else do the hard work, which is exactly why I ended up with these delicious vegan chicken sticks that are oh so delicious. It cuts down on time in the kitchen and that doesn’t mean you have to eat cereal or a cold sandwich. It means you keep it simple, nutritious and tasty.
I am an admitted potato-a-holic and I never pass up an opportunity to enjoy them. In any form.
A quick boil and you can mash these up with any seasoning you like. I chose vegan butter, salt, pepper and roasted garlic because nothing goes better with ANY type of potatoes than roasted garlic.
If you’re not in the mood for broccoli or salad or anything overtly healthy, may I recommend mushrooms? They are delicious, low calorie and you can add a little bit of extra fat to get them good and tasty. I sauteed oyster mushrooms with onion and bell pepper. Add some Worcestershire sauce and herbs, and you’re almost there.
Nothing makes my mouth water more than buffalo style anything. Chicken sticks, tofu or cauliflower, I’m not picky. Just fry it up, or bake it extra crispy and toss it in something spicy and buttery and we’re in business.
It’s not fancy but it was tasty and calorie friendly and let’s be honest, some nights that is about as good as it gets.