vegan-asian-food

3

Vegan Mushroom Udon Soup

Ingredients:

  • 1 tbsp sesame oil 
  • 1 Onion quartered
  • 3 garlic cloves minced
  • 1 tsp chilli paste
  • 10 fresh mushrooms sliced
  • 6 fresh shiitake mushrooms
  • 4 Cups fresh water
  • 1 bay leaf 
  • 1 Hand size Kombu
  • 5 dried shiitake mushrooms
  • 5 Green onion stems
  • 2 tbsp vegetable broth powder
  • 2 tbsp soy sauce
  • 3 packets udon noodles

Directions:

  1. Heat up oil in a large pan and add the onion cook for a minute on medium heat. Add garlic, chili paste and fresh mushrooms and cook for another minute or two.
  2. Add water and remainng ingredients except the noodles. Cook with a lid for 40 minutes on low. 
  3. Before the soup is finished cook the noodles according to the directions listed on the package. Put the noodles in a bowl and pour the mushroom broth on top.
  4. You can decorate and garnish with whatever you please. Use green onion, vegan egg, more mushrooms etc. Enjoy this warming dish!

My first recipe post!
btw I completely forgot to add the clove of garlic to the ingredients (because I forgot I used it altogether)
ENJOY

All the meals I’ve posted up to January 2016

Not all of these have recipes (especially the earliest ones), but the ones that don’t are super simple to figure out, and if you are still confused, feel free to message me. 

Black Beans with Salsa, Sour Cream and Tortilla Strips

Baked Soyrizo and Cabbage Spring Rolls with Peanut Sauce

Fried Wontons and Steamed Red Bean Bun

Buffalo Tofu with Vegan Ranch

Black Bean Burger with Mushroom Gravy and Potatoes

Fried Rice with Dry Spiced Tofu and Pineapple

Bourbon Brown Sugar Seitan

Chocolate Coffee Banana Smoothie

Potato Pasta

Peanut Tofu

Totchos

Potato, Soysage and Kale with Mustard Sauce

Pepper Dill Seitan

Fried Chik’n, Mashed Potatoes and Corn

I know I haven’t been around in a while. Finals and all that. But I wanted to give an update on my recent grocery excursion and all the tasty stuff I’ve been stuffing my gob with!

About a week ago we went to the Asian market and bought about $40 worth of stuff, including two giant bags of kimchi and veggie gyoza (dumplings), which were the most expensive purchase at $9.95 per bag, but each bag has 10 servings, so that’s about $1 per serving. It’s certainly going to take us a while to eat them all! We also got a ton of spring roll and wonton wraps (because we love finger food!), three different types of tofu, a bag of shiitake mushrooms, steam buns, mock duck, and sauces.

On the left are baked shiitake and green onion pockets, in the middle is a big ol’ steam bun filled with sweet red bean, and on the left are are fried wontons filled with Tofutti cream cheese, green onion, and mock duck. For dipping, we have spicy plum sauce.

The cream cheese is the only “specifically vegan” item in the whole meal, since it’s meant to be a dairy substitute. Depending on where you get it, it can range from about $2 - $3, so it’s usually about the same price as your regular Philadelphia cream cheese. We only buy this rarely and use it sparingly, but we figured since we already had it we would try to replicate a Chinese restaurant staple. Which turned out delicious, by the way! However, if you don’t have anything to substitute cream cheese, just remember that you can easily fill a wonton with just about anything else.

Going back through the receipt and calculating all the prices and portions, everything on this plate costs a combined total of about $2.50, with the steam bun being the most expensive at 53 cents!

Orange Chicken Style Tofu with Jasmine Rice

  • 4 tablespoons of olive oil
  • Extra Firm Tofu cut into cubes
  • 3 garlic cloves minced
  • 2 small carrots chopped
  • ¼ cup of water
  • 1/3 cup of brown sugar
  • 2 tablespoons of orange juice
  • 1 tablespoon of lemon juice
  • 1 ½ tablespoons vinegar
  • 2 packets of soy sauce/2 tablespoons of soy sauce
  • Crushed red pepper packet
  • 2 teaspoons of corn starch
  • 1 tablespoon water
  • Any kind of rice (I used jasmine and cooked 1 cup for 2 cups of water)

Cut the tofu into cubes and place into 2 tablespoons of hot oil. Be careful when putting the tofu in because the oil will be hot. Cook the tofu throughout until golden brown.

While the tofu is cooking, in another skillet saute garlic and carrots with oil. After the carrots and garlic are cooked, add the mixture of water, brown sugar, orange juice, lemon juice, vinegar, soy sauce, and crushed red pepper. Combine and simmer until tofu is done. In a cup combine cornstarch and water, and then whisk it into the sauce until it thickens. Remove tofu from heat and pour sauce over tofu. Pour over jasmine rice and serve. 

Asian barbeque sauce stir fry

Asian stir fries are so easy and quick to make. They can be made with any vegetables you have combined with a starch of  choice, such as rice or any type of noodles and some tofu if you like. What makes stir fries special is the use of sauces. A teriyaki stir fry tastes so much different from sweet and sour stir fry even though they may have the same ingredients. By playing with different sauces you can make simple meals with a good amount of vegetables without getting anybody tired of them. Just make your starch, stir fry your veg and mix with the sauce. It is as easy as that.

You can definitely purchase your sauces, but you can make them at home. This will be a healthier and cheaper alternative. Today I made some barbeque sauce for my stir fry and have a lot left over to use up within a week. I Asian-ised the recipe by adding a little ginger to the traditional ingredients. BTW beware that most barbeque sauces contain Worcestershire which contains fish sauce as one of its ingredients.

Experiment with your own stir fry and enjoy this very tasty way of putting tons of veggies on the plate!

Recipe makes 2 servings

Ingredients

½ of 12oz package of firm tofu

2 broccoli crowns, chopped in thin pieces

2 carrots julienned

¼ cup barbeque sauce

4 oz dry soba, ramen or rice noodles

2 teaspoons ghee or grapeseed oil

sesame seeds for garnish

1. Take tofu out of package and place on a paper towel for 10 minutes to drain excess liquid. Dice in larger pieces.

2. Cook the noodles in salted water according to package instructions.

3. Heat up a wok or a frying pan over medium high heat. Add a little oil. Fry the carrots for 2 minutes stirring frequently. Take carrots off the pan and set aside.

4. Add a little more oil and fry broccoli for 3-4 minutes stirring frequently. Take off the pan and set aside.

5. Add the rest of the oil and fry tofu turning over once it browns, cook for a minute or two on each side. Add the noodles and cooked veggies and pour the sauce on top. Stir well to incorporate. Turn off the heat and sprinkle with sesame seeds.

BBQ sauce

14 oz canned crushed tomatoes

2.5 tablespoons sugar

1 tablespoon orange juice

4 tablespoons liquid aminos

1 teaspoon lemon juice

1 teaspoon apple cider vinegar

1 teaspoon paprika

¾ teaspoon mustard powder

¼ teaspoon cayenne pepper

1 teaspoon chili powder

1 teaspoon asofetida

1 teaspoon grated fresh ginger

1. Mix all the ingredients in a pot and bring to a light simmer over medium heat.

2. Lower the heat and simmer uncovered for 10 minutes.

Enjoy and be happy!