To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
Click the image above to watch the video.
This is as easy as a dish can be! It took me less time to make the chicken & broccoli than it did to make the rice. Easy, delicious & as spicy (or not) as you please. Ok – I list 11 ingredients but I only used snap peas because I had them. Use them, lose them, substitute them with something else. Your call.
Vegan Spicy Chinese Barbecue Chicken with Broccoli
Heat the oil & saute the jalapenos & scallion slices for a minute or two. Add the remaining sauce ingredients & the chicken. Heat for a few minutes until the chicken is warmed & the sauce thickens a bit. Lower heat & set aside.
Boil water & blanch the broccoli & peas (if using) for 5 minutes then drain. You can either add the broccoli to the chicken & sauce or simply serve it beside the chicken.
Plate with some rice & garnish with sesame seeds & scallion slices.
GARNISH – fresh mint, sliced scallions, cilantro, sesame seeds, and serve with cooked rice or in lettuce cups)
DIRECTIONS
In a blender or food processor, blend 3/4 of the onion (reserve 1/4), the apple, garlic, ginger, crushed red pepper, Gochujang, pepper, 2 TBS sugar (reserving 1 TBS), soy sauce & sesame oil.
Heat this sauce in a large frying pan or a wok. Add the faux meat. Cook until the sauce reduces & begins to cling to the faux pork. Add the remaining 1/4 onion, carrots (if using), remaining TBS brown sugar & a splash of water. When the onions & carrots are soft, serve over rice or in lettuce cups. Garnish with either cilantro, mint sprigs, some sesame seeds or scallion slices.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
The video for the stovetop version is here. The slow cooker one is far below. Click the image below to watch the stovetop recipe.
Vegan Pulled Pork Jackfruit in a Sriracha and Blackberry Jam BBQ Sauce (Stovetop)
Serves 2
INGREDIENTS
Drizzle of olive oil
1 (20 oz) can of young jackfruit – drained & shredded by hand
1-2 garlic cloves – chopped
2 tsp cider vinegar
2 tsp Dijon mustard
A few dashes of soy sauce or tamari
1/3 cup ketchup
1 TBS blackberry (or other dark berry) jam or preserves or chutney
1 TBS Sriracha
1 tsp molasses
A few dashes vegan Worcestershire sauce (optional)
1 tsp smoked paprika
1/2 tsp brown sugar
1 tsp onion powder
1 tsp garlic powder
1 tsp chili powder
DIRECTIONS
Heat a little bit of oil in a pan. Add the shredded jackfruit & the remaining ingredients & combine. Heat through & serve as you desire.
That above is jackfruit. It is a staple in Southeast Asian diets. It is a giant fruit that grows to 100 pounds. If you want to read more about it – I went into some detail in my Vegan Jackfruit Spicy Szechuan Dan Dan Noodles post. Those are the noodles – below.
I bought this jackfruit in cans for $1.39 at my favorite Thai market – Bangluck – but I hear most Asian markets carry it. Just be sure to buy UNRIPE or young jackfruit in water or brine. Ripe jackfruit in syrup – it seems – tastes like Juicy Fruit gum & would be awful in this dish.
I made this in the slow cooker using a combination of jackfruit & Beyond Meat vegan chicken strips.
Both the jackfruit (above) & chicken will require that you shred it using two forks to achieve the pulled chicken visual. It is easy once they are warmed & soft. Just fish them out of the BBQ sauce & shred them on a cutting board.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
I am reposting this 2015 recipe because I now have a www.VideoVegan.com video to accompany it! Click the image below to watch & please subscribe to my channel.
This is super easy – especially if you buy some of that pre-chopped slaw mix. And why not? Why buy two heads of cabbage & spend time chopping & then not use all the cabbage & have two half heads in the fridge – laying a guilt trip on you until they turn brown enough to warrant tossing them? Who needs that shit? Cabbage likes to pop all over the place, too, like cauliflower. So – do yourself a favor and buy a bag of cole slaw mix. Or not – your call.
This can be served as a side or as a burger topping or, as I did last night, put on top of tacos. Creamy, yummy & cruelty-free.
Spicy Vegan Sriracha Miso Cole Slaw
Makes about 3 cups
INGREDIENTS
8 oz (3 cups) of chopped cabbage (I used a bagged slaw mix) & carrot shreds
1/8-1/2 cup sriracha – start small & add in increments until you reach your spice level
1/3 cup vegan mayo – (increase if you like wetter slaw)
2 TBS white balsamic vinegar (or white wine vinegar)
2 TBS miso paste
1/2 tsp sesame oil
2 TBS agave nectar
1/4 tsp salt
2 TBS chia seeds (optional but very good for you)
DIRECTIONS
I literally put everything in a tupperware container & just shook the bejesus out of it. You can just stir it all up in a bowl. Increase mayo or sriracha or salt to taste.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
Reposting this recipe because I have a video to accompany it. Please – subscribe to my channel on Youtube. Www.VideoVegan.com. Click the image below to watch.
One of my all-time favorite foods, since childhood, is BBQ ribs – especially of the Chinese variety. Sticky, sweet & chewy – just delicious. I lived above a Chinese take-out while I was in high school & smelled this shit cooking every day & never tired of it. Even as the grease filled the air & I could feel my skin breaking out – I still craved these all the time – even if I only let myself have them on special occasions – mainly because I perceived them as extremely fattening and bad for you.
Then I gave up meat in the eighties & all ribs of all varieties fell forever from my diet.
Still – I craved that BBQ sauce & would have my mother send me the Ah-So Sauce (below) – a brand not available in Los Angeles – and I would stir it into rice or dip vegetables in it. It was not nearly as satisfying as ribs but I learned to live with it.
Chinese BBQ pork is called Char Siu. Lee Kum Kee brand is widely available & certainly available online. I saw this jar on a shelf & a great idea popped into my mind. Why not make BBQ pork using Beyond Meat vegan chicken? Why not, indeed! Their chicken strips have a texture that can be experienced as chicken OR pork – as pork & chicken really do have a very similar quality. And – I also decided to make the Char Siu sauce from scratch. The ingredients are not terribly exotic & can certainly be purchased online – if your local ethnic or regular grocery stores don’t have them all. The result was visually vibrant & the flavor is dead on. I recommend this dish very highly! You could also chop these “ribs” up & make a pork fried rice that would feel even the most deenerate carnivore.
I marinated the chicken overnight (in the bag) but that is totally unnecessary. You can whip these up in ten minutes & feel all take-out Chinese-y & get your late night, OMG-I-drank-too-much experience right in the comfort of your own kitchen.
Vegan Char Siu or Chinese BBQ Pork Ribs
Serves 2 as an appetizer – double the marinade recipe if you like lots of BBQ sauce on your ribs
INGREDIENTS
9-12 oz vegan chicken (or seitan strips)
1/2 tsp Chinese 5 Spice
2 TBS agave nectar
2 TBS Shao Xing Chinese rice wine
1 TBS hoisin sauce
1 TBS Thai chili sauce
1 TBS dark soy sauce
2 tsp vegan oyster or mushroom-flavored sauce
2 tsp molasses
1 TBS minced garlic
1 TBS sesame oil
1 tsp red food coloring (critical for the fiery red color)
GARNISH (optional) – sliced scallions or green garlic
DIRECTIONS
Blend all the ingredients together & then add the chicken. Marinate for a few minutes – or overnight. I did this right in the Beyond Meat packaging.
When you are ready to cook them – heat a pan treated with cooking spray. Add the MARINADE first & heat until it bubbles. Add the chicken & cook, on high, turning often. The idea is to let them get a bit blackened. The sauce will thicken very quickly – which is why I suggesting doubling the marinade recipe if you like lots of sticky BBQ sauce. You could even heat part of the marinade in a separate pan & pour it over your finished ribs.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
I am reposting this recipe from August 27, 2015 because it is episode #8 on my cooking show – Delightful Delicious Delovely & Video Vegan. Go there for all my long & short format cooking videos & please subscribe.
Holy fucking shit! This 5-minute Sticky, Spicy, Korean BBQ Chicken is AWESOME! Honestly, the sauce on them takes 5 minutes & will blow your socks off! The noodles are more delicate in flavor & accompany the chicken well – and will take as long to cook as the package directs but this whole thing can be don in under 20 minutes. These noodles are probably more authentically prepared with soba noodles but I just used this spaghetti here.
I used the best faux chicken on the market – Beyond Meat. Click that link to find a store locator & maybe grab a coupon! I used vegan butter & I am pretty sure that vegetarian hoisin in vegan (I am not yet 100% vegan). If you fear it is not – substitute with a vegan teriyaki sauce.
***NOTES – I used gochujang – a Korean spicy paste. I see it at my local grocery store in the Asian section but you might have to go to a Korean market or buy it online. It is like a thick & spicy ketchup. One suggestion to substitute it is:
HERE is another option to substitute using sambal oelek.
Sesame Hibachi Noodles
Serves 4 (cut this recipe in half to match the chicken quantity – or just treat yourself to leftover yummy noodles)
INGREDIENTS
1 lb noodles (your choice of spaghetti or soba or linguine etc) – cooked & drained
2 TBS vegan butter
2 TBS brown sugar
2 garlic cloves – minced
4 TBS low sodium soy sauce (or tamari)
1 TBS hoisin sauce (or teriyaki sauce)
1 tsp to 2 TBS crushed red pepper (I like shit hot – you might not – so adjust to suite your taste)
1 TBS sesame oil
Sesame seeds
DIRECTIONS
Cook the noodles.
Meanwhile – heat the butter in a saute pan. Add the garlic for one minute & then add sugar, hoisin (or teriyaki) and the crushed red pepper. Bring to a boil & let it thicken a bit. Add the sesame oil & then immediately toss with the drained, warm noodles
Sprinkle with sesame seeds & maybe extra crushed red pepper.
5-minute Sticky, Spicy, Korean BBQ Chicken
Serves 2 (double this recipe to match the noodle quantity)
INGREDIENTS
9 oz vegan Beyond chicken – cubed
3 TBS agave nectar (or honey – if you are not vegan)
2 garlic cloves – minced
1 tsp to 2 TBS crushed red pepper (Again – I like shit hot – you might not – so adjust to suite your taste)
1 TBS gochujang (see notes above)
1 TBS low sodium soy sauce (or tamari)
Juice of 1/2 lime
2 tsp sesame oil
Scallions – sliced – as garnish
DIRECTIONS
Thaw & cube the chicken.
Put the rest of the ingredients (not the chicken) into a sauce pan & bring to a boil Simmer a few minutes until it thickens – less than 5 minutes. Add the chicken & cook until the sauce is thick & clinging to the chicken – maybe even letting a few bits brown or char. Be careful not to burn it.
Garnish with scallions & serve with the noodles. YUM!
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
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All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
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I am reposting this recipe from June 2014 because I have a new Video Vegan Youtube recipe to go with it. Check it out here:
Holy. Fucking. Shit.
These are so crazy easy & so freaking delicious – I might eat them every day for the rest of my life! As a kid, BBQ ribs with that red, Chinese BBQ sauce were my favorite food on Earth. Having given meat up 25 years ago or so – I have often longed for those fuckers but nobody seemed to have any way to replicate them. Until now!
These will not fool a meat-eater into thinking these are beef or pork but who cares about that? Not fucking ME. I was very pleased with myself yesterday – having eaten the entire plate of these spicy wonders and – and sat there wondering why I put off trying to make my own seitan (wheat gluten-based fake meat) for this long.
This is the brand I bought & I got it at the local health food store. I am certain Whole Foods & places like Erewhon must also carry it – perhaps even in the bulk items aisle. If you live in a remote area – buy it online. But BUY IT!
The rack of 8 ribs I made yesterday took 1 cup of this flour to make – which is only about 500 calories – plus the calories from the BBQ sauce. Not bad for what feels like an enormous amount of meat because, remember, those ribs you see here are boneless – so that big slab is all eatin’ material. Plus – it is really enough for two – I just completely lost my shit & shoved these down my gullet like hotdog-eating champion Takeru Kobayashi. It must have looked obscene (had anyone been here to watch me) and I will admit to a near-sexual level of excitement as I devoured these. It was madness! I had become unhinged! And I write about it now without shame or regret. Though I still suffer from a haunting, multi-pronged depression-anxiety that clings to me like a sticky burr on a pilly Irish sweater. So – these ribs, magical as they are, do not cure THIS feeling (photographer unknown):
Never fear – wine takes at least some of the edge off – if you also feel like that image above. The combo of wine & these ribs will keep those demons at bay for at least a brief respite.
OK – back to the ribs. I made two kinds of BBQ sauce yesterday – Korean & traditional. Both were very spicy but I ended up opting to use the Korean variety on my first faux rib effort. The Korean one was made in my crock-pot as I hiked. The other was made stove-top. I used 2 TBS Gochujang (seen below) in the Korean BBQ sauce but only because I had it. It is in NO WAY critical to the final outcome.
I put everything EXCEPT the cornstarch into a little crock-pot & left it for two hours. Once it was bubbly – I added 2 TBS cornstarch & whisked it in. That made the sauce very thick & gooey. Perfect! You can do this stove-top by just bringing everything (except cornstarch) to a boil & then whisk in the cornstarch. It would likely take only a few minutes to come together.
Spicy Traditional BBQ Sauce
INGREDIENTS
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 TBS brown sugar
2 TBS white sugar
1 TBS ground pepper
1 TBS garlic powder
1 TBS onion powder
1 TBS Dijon
1 teaspoon dry mustard
1 TBS horseradish
1 TBS lemon juice
1 TBS vegan (or other) Worcestershire sauce
2+ chipotle peppers in adobo (minced) (use more or less to suit your heat tolerance – I used 5)
juice of 1 orange
DIRECTIONS
Bring all ingredients to a boil & simmer until thick. 10-15 minutes. Maybe more but not likely.
Vegan BBQ Ribs
INGREDIENTS
1 cup vital wheat gluten
2 tsp chipotle powder (smoked or not)
1 TBS lemon pepper
1 TBS onion powder
1 TBS garlic powder
1 cup water
2 TBS tahini
2 TBS low sodium tamari (soy sauce)
1-2 drops (DROPS – as this shit is overpowering and gets nasty-tasting fast) – liquid smoke (optional)
DIRECTIONS
Heat the oven to 350 degrees. Also – get the barbeque ready. It is the grilling of these guys that is the magic. A regular BBQ with charcoals is best.
Mix the wet ingredients (water, tahini, tamari & liquid smoke) in a small bowl. Set aside.
In a larger bowl – mix the dry ingredients (wheat gluten & spices) and add the wet ingredients. Mix it up until that gooey hamburger-looking stuff comes together – which happens almost instantly.
Grease a loaf pan & press the seitan into the pan. Smooth it flat. Bake it at 350 for about 30 minutes. Remove from the oven & transfer the seitan to a plate & slather it with the BBQ sauce of your choice.
When your charcoals are ready – flop the seitan, BBQ sauce side down, onto the grill. Slather lots more BBQ sauce on the other side.
Now just cook this until it looks the way you would want ribs to look. I took mine off too early & found the “ribs” still not chewy enough to seem like meat so – I cut the slab into ribs and cooked them all a bit more.
And then I commenced the food orgy. I suggest you do the same!
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
This is as easy as a dish can be! It took me less time to make the chicken & broccoli than it did to make the rice. Easy, delicious & as spicy (or not) as you please. Ok – I list 11 ingredients but I only used snap peas because I had them. Use them, lose them, substitute them with something else. Your call.
Vegan Spicy Chinese Barbecue Chicken with Broccoli & Sugar Snap Peas
Heat the oil & saute the jalapenos & scallion slices for a minute or two. Add the remaining sauce ingredients & the chicken. Heat for a few minutes until the chicken is warmed & the sauce thickens a bit. Lower heat & set aside.
Boil water & blanch the broccoli & peas (if using) for 5 minutes then drain. You can either add the broccoli to the chicken & sauce or simply serve it beside the chicken.
Plate with some rice & garnish with sesame seeds & scallion slices.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
Follow Your Heart came out with a vegan egg (photo above stolen from Google). The first time I tried it – I was put off by the fact that it is a powder you add water to & that it takes FOREVER to set & become eggy. It seemed like a chemical rubber to me & I talked shit about it a bit. When I decided to make a fried rice – it crossed my mind that this egg might work better as part of a larger dish – without the pressure of having to stand on its own. So – I made it again. I noticed that the powder even has a very faint eggy-sulfur smell – that I did not notice the first time. And – this time – I let the pan get very hot before I added the mix.
And – this time – it came together a bit more quickly. I added some salt to it before it set & scrambled it until it was no longer wet. And tasted it. And, this time, I kinda liked the result. The visual isn’t perfect but the taste & texture were actually pretty good. I wonder how a quiche or chilaquiles might turn out with this stuff. I will experiment & report back. But – if you crave breakfast eggs – I am changing my thumbs down on these to a pretty enthusiastic thumbs up. Omelettes might be the ideal way to use this stuff – because added flavors & textures can only help.
One thing – once set – these eggs don’t break up like real egg & so – cut up – they look sorta plastic (visually – see below) and were lost & overwhelmed in this rice. Just FYI.
As to this rice dish – it was just an excuse to make my awesome Vegan Char Siu or Chinese BBQ Pork Ribs – above. Those fuckers are so convincing & delicious – I just had to make them again the very next day! I also had a myriad of random vegetables to use up & I really wanted to experiment with the vegan egg again – so – this dish was born. It is a pretty straight-forward stir-fry & you can add anything you want to it or lose anything from it that you don’t like or have around already. Two notes – the egg gets sorta lost in this so it might be a waste to use them for this dish and – I stirred the chopped “pork” into the stir-fry where the heat sorta steamed their crispy, stickiness away. In the future – I would top each plate with a portion of the ribs — on top or on the side.
Also – I made this with my newest rice discover – Thai Rice Berry (black jasmine) rice. ANY rice will work – but I had this left over so that is what I used.
I saw this new rice at my favorite Thai grocery store – Bangluck. $10 for 5 pounds – so I could not resist. I looked it up online & found THIS:
Riceberry Rice is the new variety of rice that has been bred in Thailand. The rice is deep purple in colour; this rich dark colour is typical of plants that yield high nutrition. Rice berry rice is cross pollination of three hardy and loved rice strains; they are:
Thai Hom Mali Race – also known as fragrant jasmine rice, the highest quality and most sort after rice in the world, after cooking it retains its structure but takes on a soft fluffy consistency.
Hom Nin Rice – has well known and documented antioxidant properties, but this grain can become a little chewy if it isn’t cooked through.
Khao Dawk Mali 105 – a hardy seed which will grow in a broad range of agricultural environments.
The cross-pollination of these three rice plants has resulted in Riceberry Rice, a new and exciting rice variety. Riceberry takes on the best attributes of each of the grains that were used in its inception. The light fluffy texture and flavour from Thai jasmine rice, high in minerals and antioxidants from Hom Nin rice and hardy and high yield characteristics of Khao Dawk Mali 105.
Riceberry Rice Nutrition Profile
Riceberry rice is rich in many antioxidant that help our immune system stay healthy. It contains significant levels of:
Beta-carotene
Gama Oryzanol
Vitamin E
Folic Acid
Tannin
Zinc
Fiber
Bran Oil
These antioxidants, vitamins and minerals give riceberry rice a nutrition profile that is relatively unique. The dark purple colour it matures signifies it high nutrition content and gives it a unique appearance when served.
The rice is also extremely high in fiber and bran oil, this natural aids digestion and helps keep the stomach free from disease.
Thai Rice Glycemic Index
Riceberry rice has been graded as low-medium in the glycemic index. The abundant fiber and bran oil which it contains helps to reduce the risks of diabetes by hindering the absorption of sugars into the blood through the stomach. It also helps the pancreas function better.
1-6 chili peppers (I used 2 serrano & 4 jalapeno – but I love heat)
2 cups purple cabbage (or green or both) – chopped
1 head Swiss chard – ribs removed & chopped
4 radishes – sliced
1 cup peas
4 TBS liquid aminos (or soy sauce or tamari)
1 TBS minced ginger
1 TBS minced garlic
2 Follow Your Heart vegan eggs (optional)
GARNISH – more radish slices and/or lime wedges, sliced scallions or sliced green garlic
DIRECTIONS
Make the pork ribs & set aside. When cool enough to handle – chop them up.
If using the eggs – make them, chop them up & set aside.
Heat the oil in a large saute pan or wok.
Basically – just dump everything (except the rice, egg & ribs) in there & cook until the veggies are soft. You might want to wait until it is close to done before adding the peas so that they don’t get all smooshed. Add the rice & combine. My photos show adding the egg & ribs to the pan but I think they would work better added to each serving when you plate the rice.
Plate the portions & top with chopped egg & pork and any garnish you prefer.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
One of my all-time favorite foods, since childhood, is BBQ ribs – especially of the Chinese variety. Sticky, sweet & chewy – just delicious. I lived above a Chinese take-out while I was in high school & smelled this shit cooking every day & never tired of it. Even as the grease filled the air & I could feel my skin breaking out – I still craved these all the time – even if I only let myself have them on special occasions – mainly because I perceived them as extremely fattening and bad for you.
Then I gave up meat in the eighties & all ribs of all varieties fell forever from my diet.
Still – I craved that BBQ sauce & would have my mother send me the Ah-So Sauce (below) – a brand not available in Los Angeles – and I would stir it into rice or dip vegetables in it. It was not nearly as satisfying as ribs but I learned to live with it.
Chinese BBQ pork is called Char Siu. Lee Kum Kee brand is widely available & certainly available online. I saw this jar on a shelf & a great idea popped into my mind. Why not make BBQ pork using Beyond Meat vegan chicken? Why not, indeed! Their chicken strips have a texture that can be experienced as chicken OR pork – as pork & chicken really do have a very similar quality. And – I also decided to make the Char Siu sauce from scratch. The ingredients are not terribly exotic & can certainly be purchased online – if your local ethnic or regular grocery stores don’t have them all. The result was visually vibrant & the flavor is dead on. I recommend this dish very highly! You could also chop these “ribs” up & make a pork fried rice that would feel even the most deenerate carnivore.
I marinated the chicken overnight (in the bag) but that is totally unnecessary. You can whip these up in ten minutes & feel all take-out Chinese-y & get your late night, OMG-I-drank-too-much experience right in the comfort of your own kitchen.
Vegan Char Siu or Chinese BBQ Pork Ribs
Serves 2 as an appetizer – double the marinade recipe if you like lots of BBQ sauce on your ribs
INGREDIENTS
9-12 oz vegan chicken (or seitan strips)
1/2 tsp Chinese 5 Spice
2 TBS agave nectar
2 TBS Shao Xing Chinese rice wine
1 TBS hoisin sauce
1 TBS Thai chili sauce
1 TBS dark soy sauce
2 tsp vegan oyster or mushroom-flavored sauce
2 tsp molasses
1 TBS minced garlic
1 TBS sesame oil
1 tsp red food coloring (critical for the fiery red color)
GARNISH (optional) – sliced scallions or green garlic
DIRECTIONS
Blend all the ingredients together & then add the chicken. Marinate for a few minutes – or overnight. I did this right in the Beyond Meat packaging.
When you are ready to cook them – heat a pan treated with cooking spray. Add the MARINADE first & heat until it bubbles. Add the chicken & cook, on high, turning often. The idea is to let them get a bit blackened. The sauce will thicken very quickly – which is why I suggesting doubling the marinade recipe if you like lots of sticky BBQ sauce. You could even heat part of the marinade in a separate pan & pour it over your finished ribs.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or just print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
Ever have a bad day? Flat tire on a rainy night? Take the blame for someone else’s error at work? Not get that job you really wanted? Stuck in traffic for hours? Diet all week & step on the scale only to discover you have gained two pounds? Spend the day trying on bathing suits & now you feel like jumping off a bridge? Run into an ex with their amazing new “other half” and you haven’t showered in two days? Need a little comfort food to go with your box of wine but you can’t really cook or you are too exhausted, anyway?
Beyond Meat has done it again! Very soon, 4 different, single-serving frozen meals will become available. They might already be available at Whole Foods in the frozen meal aisle. I was lucky enough to find one of each kind and I will talk about the Korean BBQ here today.
Zaps in the microwave in between 3-6 minutes. It has just the right level of sweet meets mildly spicy & loaded with chunks of Beyond Chicken, rice, edamame & kimchi. Only 320 calories & it is easy, quick & delicious! And for those concerned about protein intake – this has 21 grams! And it is surprisingly filling for such a low calorie count.
Non-GMO & 100% vegan – this is a welcome new dish in the convenience food market. I highly recommend it!
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
These take 5 minutes & are completely irresistible! I ate the entire 9 oz of chicken in one sitting. I recommend using Beyond Meat chicken because it really is the best on the market. Click the link to get a coupon & use their store locator. In the pictures – I cooked these in a regular non-stick pan but I did, ultimately, transfer them to a grill pan – just for the aesthetic of the grill marks. If you have a grill pan – use it – otherwise any pan will do.
5-Minute Vegan Sticky & Spicy Indian Masala Chicken Fingers
Serves 1-2 as an appetizer (though this would go great with rice, too)
Whisk all the ingredients except the chicken, agave & garnish. Set the sauce aside.
If you have a grill pan (or other pan) – treat it with cooking spray or olive oil. Put the chicken in the pan on high heat. Add the sauce & cook, turning the strips frequently, until the sauce thickens & begins to blacken in spots – likely only a few minutes. Just before they are done – drizzle with a little agave nectar for moisture.
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
Ok – these things were so delicious – I was almost unable to keep from eating them all as I photographed them. They take 5 minutes and can be eaten as is or packed into a sandwich or taco. They would go really well with my Spicy Vegan Sriracha Miso Cole Slaw, seen above.
As always, I used Beyond Meat brand chicken because it is, quite simply, the best on the market. Click that link to use their store locator & get a coupon.
These could be baked but I think that really only works for real chicken as the grease in the chicken would keep it moist. Faux chicken, like I used here, I think, is better served stove-top & it is faster & easier that way, anyway. These suckers are REALLY good – I promise!
5-Minute Vegan Burnt Brown Sugar Chicken Fingers
Feeds 1 or 2 – depending on appetite
INGREDIENTS
1 9oz bag of vegan chicken strips – thawed
2 TBS olive oil
1 TBS brown sugar
2 tsp garlic powder
2 tsp onion powder
2 tsp chili powder
2 tsp smoked paprika
1-2 TBS agave nectar
S&P
DIRECTIONS
If you have a nonstick pan – use it. Burnt sugar is a pain to clean. If you don’t have one – maybe up the olive oil a tad.
Mix all the ingredients (except the chicken) – reserving 1 TBS agave nectar – in a bowl. Put the mixture in the bag with the chicken & mush it all around until all the strips are covered.
Again – use either a nonstick pan or a pan greased with some olive oil & cook on medium high, stirring occasionally, until the sugar just begins to blacken. Toss with another TBS agave nectar to moisten things up a bit & serve!
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
Holy fucking shit! This 5-minute Sticky, Spicy, Korean BBQ Chicken is AWESOME! Honestly, the sauce on them takes 5 minutes & will blow your socks off! The noodles are more delicate in flavor & accompany the chicken well – and will take as long to cook as the package directs but this whole thing can be don in under 20 minutes. These noodles are probably more authentically prepared with soba noodles but I just used this spaghetti here.
I used the best faux chicken on the market – Beyond Meat. Click that link to find a store locator & maybe grab a coupon! I used vegan butter & I am pretty sure that vegetarian hoisin in vegan (I am not yet 100% vegan). If you fear it is not – substitute with a vegan teriyaki sauce.
***NOTES – I used gochujang – a Korean spicy paste. I see it at my local grocery store in the Asian section but you might have to go to a Korean market or buy it online. It is like a thick & spicy ketchup. One suggestion to substitute it is:
HERE is another option to substitute using sambal oelek.
Sesame Hibachi Noodles
Serves 4 (cut this recipe in half to match the chicken quantity – or just treat yourself to leftover yummy noodles)
INGREDIENTS
1 lb noodles (your choice of spaghetti or soba or linguine etc) – cooked & drained
2 TBS vegan butter
2 TBS brown sugar
2 garlic cloves – minced
4 TBS low sodium soy sauce (or tamari)
1 TBS hoisin sauce (or teriyaki sauce)
1 tsp to 2 TBS crushed red pepper (I like shit hot – you might not – so adjust to suite your taste)
1 TBS sesame oil
Sesame seeds
DIRECTIONS
Cook the noodles.
Meanwhile – heat the butter in a saute pan. Add the garlic for one minute & then add sugar, hoisin (or teriyaki) and the crushed red pepper. Bring to a boil & let it thicken a bit. Add the sesame oil & then immediately toss with the drained, warm noodles
Sprinkle with sesame seeds & maybe extra crushed red pepper.
5-minute Sticky, Spicy, Korean BBQ Chicken
Serves 2 (double this recipe to match the noodle quantity)
INGREDIENTS
9 oz vegan Beyond chicken – cubed
3 TBS agave nectar (or honey – if you are not vegan)
2 garlic cloves – minced
1 tsp to 2 TBS crushed red pepper (Again – I like shit hot – you might not – so adjust to suite your taste)
1 TBS gochujang (see notes above)
1 TBS low sodium soy sauce (or tamari)
Juice of 1/2 lime
2 tsp sesame oil
Scallions – sliced – as garnish
DIRECTIONS
Thaw & cube the chicken.
Put the rest of the ingredients (not the chicken) into a sauce pan & bring to a boil Simmer a few minutes until it thickens – less than 5 minutes. Add the chicken & cook until the sauce is thick & clinging to the chicken – maybe even letting a few bits brown or char. Be careful not to burn it.
Garnish with scallions & serve with the noodles. YUM!
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
So, last week, I made Vegan Pulled Chicken with Jackfruit in a Sriracha and Blackberry Jam BBQ Sauce for the Slow Cooker – seen above. It was delicious but I made a fuckton of it & needed to find more creative ways to use it. Here is the first of three ways I used the leftover pulled BBQ chicken – on pasta! The only real recipe here is the actual pulled chicken & jackfruit. Beyond that – it is your favorite pasta & favorite pasta sauce. I used these curly noodles & Rao’s Arrabbiata – THE BEST sauce in a jar ever.
Pasta with Vegan Pulled Chicken & Jackfruit with Blackberry Jam-Sriracha BBQ Sauce
INGREDIENTS
Vegan Pulled Chicken with Jackfruit in a Sriracha and Blackberry Jam BBQ Sauce for the Slow Cooker
Cooked Pasta
Pasta sauce
Garnish – micro arugula, basil, red bell peppers diced
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
That above is jackfruit. It is a staple in Southeast Asian diets. It is a giant fruit that grows to 100 pounds. If you want to read more about it – I went into some detail in my Vegan Jackfruit Spicy Szechuan Dan Dan Noodles post. Those are the noodles – below.
I bought this jackfruit in cans for $1.39 at my favorite Thai market – Bangluck – but I hear most Asian markets carry it. Just be sure to buy UNRIPE or young jackfruit in water or brine. Ripe jackfruit in syrup – it seems – tastes like Juicy Fruit gum & would be awful in this dish.
I made this in the slow cooker using a combination of jackfruit & Beyond Meat vegan chicken strips.
Both the jackfruit (above) & chicken will require that you shred it using two forks to achieve the pulled chicken visual. It is easy once they are warmed & soft. Just fish them out of the BBQ sauce & shred them on a cutting board.
Vegan Pulled Chicken with Jackfruit in a Sriracha and Blackberry Jam BBQ Sauce for the Slow Cooker
This makes a lot but I will post 4 recipes using it over the next few days
INGREDIENTS
2 (20 oz) cans of young jackfruit
9 oz vegan chicken
4 garlic cloves – chopped
2 TBS cider vinegar
2 TBS Dijon mustard
1/3 cup soy sauce or tamari
2/3 cup ketchup
1/4 cup blackberry (or other dark berry) jam or preserves
3 TBS sriracha
1 TBS molasses
2 TBS vegan Worcestershire sauce (optional)
1 (12 oz) bottle of dark (or other) beer (optional)
2 tsp smoked paprika
1/3 cup brown sugar
1 TBS onion powder
1 TBS garlic powder
1 TBS chili powder
DIRECTIONS
Put everything in the slow cooker & leave on high for 5 hours.
At some point – you need to use two forks & shred the chicken & jackfruit.
