DDD #26 – Spicy Vegan Sriracha Miso Cole Slaw

All Photos © Christine Elise McCarthy 2017

Follow @celisemccarthy

Tweet

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.

Chill & serve!

Spicy Vegan Sriracha Miso Cole Slaw

All Photos © Christine Elise McCarthy 2015

Follow @celisemccarthy

Tweet

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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.

Chill & serve!

Spicy Vegan Miso Sesame Chicken

 

All Photos © Christine Elise McCarthy 2014

Follow @celisemccarthy

Tweet

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.

~

Labor Day!  September 1st – and I haven’t posted since July 31st.   I have never dropped the ball for so long and I apologize.  But – I was out of town for a few weeks – in Mississippi shooting

and then celebrating the third anniversary of meeting the badass, Miles Miller, at Sidewalk Film Festival in Birmingham.

The film promises to be fantastic & Sidewalk is always a perfect experience.

That said – back to food.

This recipe can be tweaked to accommodate a carnivore or a vegan.  Easy, quick & spicy – it is just another great way to use Beyond Meat’s amazing vegan chicken.

Spicy Vegan Miso Sesame Chicken

Feeds 2 with rice & a steamed vegetable

INGREDIENTS

9 oz vegan (or real) chicken

1/4 cup rice vinegar

2 TBS agave nectar (or honey – if you are not vegan)

3 TBS miso paste

2 TBS sambal oelek (or other hot sauce)

4 garlic cloves – minced

2 TBS toasted (or other) sesame oil

Cooking spray or olive oil

cilantro or scallions or micro greens for garnish

cooked rice

DIRECTIONS

Steam some rice.  I used brown Basmati.  I also added some broccoli to the cooking rice in the last 5 minutes.

Mix the rice vinegar, agave or honey, miso paste, hot sauce, garlic & sesame oil in a bowl & pour over the chicken.  I did this right in the bag the chicken came in.  Marinate for an hour or more, if you can – but that isn’t totally necessary.

Remove the chicken from the marinade & put the marinade in a pan & heat over high heat until it thickens – maybe 5 minutes.

Meanwhile, treat a pan with cooking spray or olive oil & cook the chicken until it browns.  If using real chicken – be sure to cook it through.

Now – simply serve the chicken over some rice & drizzle with the glaze or add the chicken to the pan with the glaze & then put some on the rice.  Your call.

Garnish with scallions or cilantro or some greens.  Eat it up!

HAPPY LABOR DAY!!!!!!!