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

Sweet & Sour Vegan Cauliflower

Hey there my fellow vegans and vegan-curious readers!

One of the things I like to do when it comes to vegan takeout recipes at home, is to make a few compromises. Instead of choosing vegan meat alternatives like TVP, vegan beef or seitan, is to go totally plant based and vegetable based to minimize my calorie intake.

If you’re interested, check out my General Tso’s Soy Strips, or  Takeout at Home for the Lazy Vegan or the Mongolian Tofu recipe.

I know, I know, it sounds obsessive if you’ve never struggled with weight problems in the past, but now that I know what I did so wrong for so many years, I refuse to repeat that behavior. So instead of sweet sour vegan chicken, I chose sweet and sour cauliflower.

Why?

Cauliflower is super satisfying and it takes on a variety of flavors really, really well. It’s the perfect vessel for a dish that’s full of flavor. If you’d rather eat a shoe than cauliflower, do your thang. Just switch out cauliflower for any other vegan main dish you desire.

Now, let’s get into this Sweet & Sour Vegan Cauliflower recipe.

Easy vegan cauliflower recipes

You can cook this recipe in the oven or on the stovetop, and if you’re really feeling energetic, you can fry the cauliflower first and toss it in the sweet and sour sauce.

The choice is always yours, it’s just a matter of what you feel like doing in the kitchen!

Continue reading “Sweet & Sour Vegan Cauliflower”
Posted in Asian Food, Bowls, Grains, International vegan cuisine, Plant Based, Vegan

Chinese Takeout at Home for the Lazy Vegan

Most of the time, especially in this strange year we’ve all found ourselves caught in, your desire to have vegan takeout is prompted more by convenience than by taste. Right?

When I lived in Los Angeles and, to a certain extent Germany, there were more than a few takeout places that just had damn good food. But, more often than not it’s the case that the best selling point of the vegan takeout is that I don’t have to cook it. Which doesn’t say much good about you or the restaurant.

But the absolute best thing about 2020 is the abundance of options when it comes to vegan food choices. You no longer have to make your own vegan eggroll wrappers and hope for the best, now you can just buy frozen vegan eggrolls, vegan potstickers, dim-sum, or whatever your favorite vegan Chinese takeout is, and make it yourself!

And that’s just what we did. Quick and easy vegan fried rice with tofu and vegetable gyoza.

We kept it simple with vegetable fried rice and vegan potstickers, but if you’re in search of more, don’t skip the frozen section of your local market because even here in Romania, they are always adding new vegan options to their shelves.

Continue reading “Chinese Takeout at Home for the Lazy Vegan”
Posted in Asian Food, Bowls, Grains, International vegan cuisine, Plant Based, Sauces & Creams, Vegan

Vegan Takeout At Home ~ General Tso’s Soy Strips

I don’t know where you guys are in the world or what you’re options are for takeout but here in Romania, the answer is NONE. As in no options whatsoever and that goes double if you’re vegan. There are a couple of options at a nearby sushi joint and this restaurant that is both Italian and Asian, both of which are just plain mediocre.

Why am I telling you all of this? Not just for sympathy, that’s for sure.

Just kiddin’, you can sympathize if you want but you don’t need to since we just ate some pretty kick ass General Tso’s vegan chicken…or soy strips. Call it what you want but this was a delicious way to enjoy an old childhood favorite without the suffering.

Or the strangers cooking our food right now.

I’m not gonna lie to you here, the ingredients list on this dish is pretty damn extensive, but that doesn’t make it difficult to make. Lots of Asian dishes require a variety of salty-sweet-bitter-tangy-spicy combinations that contribute to the deliciousness that is Asian cuisine.

For this vegan General Tso’s recipe, I’m just gonna paste the ingredients list straight from Cronometer because I already had to enter there and that was traumatic enough. Okay, it wasn’t all that bad but I’m feeling lazy and I need to get back to writing so bear with me. Please.

The first thing you need to do is “marinate” the soy curls once you’ve rehydrated them, which means you should make the sauce first. That means adding half the garlic & ginger, soy sauce, vinegar, sambal, mirin and starch into a bowl. Whisk it and add the soy curls to it. Set aside.

Rinse, dry & chop whatever vegetables you want for this vegan Asian recipe. I went with basic veggies like carrots, bell pepper, onion, mushrooms and a few florets of unused broccoli but you can add zucchini or squash or whatever veggies your little vegan heart desires.

I went oil free for this recipe but you can use it if you like and if you do, add the oil, ginger and garlic first. Otherwise add everything but the garlic into the skillet and cook until the veggies start to brown. Pick the marinated soy strips from the sauce and toss into the pan. Cook until crispy around the edges, but you can always pop them into the air fryer instead.

Pour the rest of the sauce over the veggies until its nice and thick. Serve over a bed of rice, and no tipping required!

I decided not to put the vegan strips in the air fryer this time because I was curious to see how the marinade worked and let me tell ya, it was incredible! Straight through to the center you could taste the grated ginger & garlic, the soy sauce and even the mirin. This was the first time I’ve had any version of General Tso’s in a good long while and, not to pat myself on the back, but I did a damn good job.

“Two thumbs up!” ~ The Husband

If you want this dish more saucy, just add more water with the soy sauce and if you want it thicker, increase the water-cornstarch ratio. And feel free to substitute whatever you want instead of soy strips. Chickpeas or mushrooms will work well, or any other vegan option you prefer.