Vegan Recipes

[Winifred]

Kind of surprised we didn't have a thread for this! Be sure and check other threads here, such as Tofu, Tempeh, Eggplant, Vegan Chocolate Cake, soups, salads, etc. There are vegan versions of recipes in most of the threads, but I thought it might be fun to start one just for Vegan recipes, in honor of Gizmo's current attempt. Also, my granddaughter has been vegan for awhile.

So, please post your vegan recipes here!

[Winifred]

We had this one tonight. Very good, but watch the ginger and the red pepper, it can get pretty nippy quickly. This looks complex, but pulled together (the baked tofu version) really quickly, since I had some rice already cooked!

Veganized Orange Chik'n

makes 4 servings

Orange Sauce

1 tbsp minced ginger
1 garlic clove, minced
1 tbsp canola oil (I used olive oil)
1/2 tsp red pepper flakes
3 green onions, chopped
1 tbsp mirin (a slightly sweet Oriental condiment, fermented from rice, water and salt)
3 tbsp tamari/soy sauce or Bragg Liquid Aminos (no idea what this last one is)
3 tbsp water
1/2 cup sugar plus 2 tbsp sugar (I used 1/2 cup only)
1/4 cup plus 1 tbsp white vinegar
" " " rice vinegar (I didn't have any, used all white)
1/4 cup orange juice
2 tbsp cornstarch or arrowroot

Chik'n

1 pound firm tofu
1/2 cup arrowroot or cornstarch (for the Fried Orange Chik'n)
Canola oil (for the Fried Orange Chik'n)
Canola oil spray (for the Baked Orange Chik'n) - Note: I just used my well-seasoned cast iron frying pan, with a little olive oil

To make the Orange Sauce:

Saute the ginger and garlic in oil until fragrant, about a minute. Add the red pepper flakes, onion, mirin, and cook for one more minute.

Add the soy sauce, sugar, white and rice vinegars, and orange juice, and cook until boiling. Lower heat to simmer and cook 5 minutes more.

Whisk in cornstarch and cook another 5 minutes or until the sauce begins to thicken. Then follow one of the following preparations:

Fried Veganized Orange Chik'n:

Freeze, thaw, drain and press the tofu. Cut it into bite size pieces. Heat oil to 375degrees F in a deep fryer. Put 1/2 cup cornstarch into a gallon sized plastic bag. Add the tofu and shake it until it is completely coated. Fry in small batches until golden brown on all sides. Watch carefully, as they can burn quickly.

Add the fried tofu to the Orange sauce and coat every piece. Serve warm.

Baked Veganized Orange Chik'n: (Much quicker and simpler, and lower in fat)

Preheat the oven to 450 degrees F. Do not freeze the tofu or coat it with cornstarch. Cut into bite-sized pieces. Line a baking sheet with nonstick foil (or, as I did, a cast-iron pan) Spray the top of the tofu with canola oil. Bake until the tofu becomes golden brown around the edges, 20-25 minutes or so. Toss the tofu in the sauce, being sure to coat it completely. Serve warm.

Good on brown rice, with steamed broccoli, Brussels sprouts, or a side of canned pears if you hate green stuff.


from this book, which I just bought: Vegan Comfort Food by Alicia C Simpson