As such, this means that I spend time on YouTube, online and pretty much any other venue scrounging around for other other vegan bloggers who have come up with delicious creations for me to sample. Today’s recipe is no different and it’s from one of my favorites, Yeung Man Cooking.
That’s right folks, this sort of simplistic vegan blogger with a specialty in Asian cuisine is one of my favorites because he has a magical ability to take one Asian recipe and turning into 47 different recipes, which is great for me because I just can’t get enough.
Today’s vegan recipe is mushroom barbacoa. Mushroom Barbacoa, y’all!
Will used King Oystery mushrooms but not only are those suckers expensive but they aren’t widely available at all the grocery stores here in Romania. However my favorites, oyster mushrooms, can be found anywhere barring any food shortages so I did what every good vegan has to do once in a while (or more frequently), I improvised.
I’ve been trying for a while now to figure out a way to make a vegan Jerk recipe that tastes authentic and delicious, without compromising the deep flavors and the spice.
Tofu works but you have to marinade it for a long time, which is a totally viable option but I work for myself as a ghostwriter and author and sometimes I get sucked into the writing cave and only pop my head out when its time for dinner. For tofu that idea is no bueno as it requires a much longer marinade period.
So I did some digging. And some scouring looking for the right vegan jerk chicken recipe and what did I do? What any good researcher would, I compiled them together to come up with something that’s spicy and delicious with the authentic Jerk flavor.
So let’s see how my vegan jerk chicken turned out!
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.
One of the things that many of my non-vegan friends (which is most of my friends) think is that I spend a ton of time making meals because vegan meals are hard. I usually laugh and shake my head because nothing could be further from the truth. I spend time in the kitchen because I like to, also because losing weight requires that you take control of what you put into your body and that, sometimes, means experimenting or meal prepping, or cooking vegan food from scratch.
But there are times when I’m too busy working on my next Mustang Prairie novel, or (shameless plug) any of my other contemporary romance novels, to give my kitchen the love and attention it deserves. When that happens, I am like Joey from Friends (am I giving my age away?) and I just want a really good sandwich. A really incredible vegan deli sandwich filled with meat alternatives, lettuce, red wine vinegar and all kinds of other goodies.
This is an easy vegan sandwich that doesn’t require much work.
The best thing about whipping up a good sandwich, is that it takes almost no time. There are also plenty of hacks that can decrease your time in the kitchen if you want a vegan sandwich for lunch because you work at home like I do, or you have a make a sandwich to take into the office. Just…do what needs to be done to eat as many whole foods as you can, while enjoying what you eat, and you’re good.
When you’re in the mood for a nice hot vegan meal that won’t have you in the kitchen all day, here’s my advice: grab a grain, a protein, a vegetable and make a quick sauce. In thirty minutes (give or take) you’ll have a delicious vegan meal that will make you feel good about yourself.
Bonus points, it’ll satisfy your hunger.
If you’re familiar with the popular Chinese takeout dish, Mongolian beef, you’ll be very happy you popped over to The Spicy Spatula today, because we have veganized this popular takeout dish and made it our very own.
The great thing about popular vegan takeout dishes, is that you can make them as simple or as complicated as you want, depending on your time constraints. As you can see from the photo above, the ingredient list isn’t all that complicated but it’s the sauce that gives this Mongolian Tofu most of the flavor.
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