In light of our Sunday Night dinners, I have been looking up some new (and delicious!) vegan recipes for my 4 roommates and our guests. These dinners are about looking into the future and we host them for the purposes of intellectual discussion, so I figured we should try some new, non-traditional meals as well! Below I've copied a recipe for Vegan Pad Thai - I'm really excited to try it. We may have to double the recipe since it only serves 4-5 ppl. On the upside, the recipe doesn't call for any tomatoes (if you saw our garden, you'd understand). I'm keeping my fingers crossed and hope the group likes it! ....
Traditional Pad Thai
Ingredients (use vegan versions):
1 pound wide rice noodles, cooked according to package directions
Sauce:
1/2 hot water
1 tablespoon tamarind paste
5 tablespoons soy sauce
1/4 teaspoon cayenne powder
5 tablespoons brown sugar
"Egg" garnish:
1 pound tofu
1 teaspoon seasoning salt
1 teaspoon tumeric
1 tablespoon nutritional yeast
1 package vegan chick'n (your choice)
1 lime, cut into wedges
1 bunch cilantro, cleaned and chopped
1/2 cup roasted peanuts
1/2 cup green onion, chopped
oil for frying
Directions:
1) Start the noodles. While they are cooking, heat the water for the pad thai sauce. Add the remaining sauce ingredients and set aside.
2) In a bowl, combine tofu, seasoning salt, tumeric and nutritional yeast and cook on medium high until heated well through. In a wok, fry your vegan chick'n product until crisp on all sides.
3) When the noodles are soft, toss them in the wok with your vegan chick'n and add the sauce. After stir frying that for about 5 minutes, add the tofu scrambler to the wok and mix through.
To each serving, add the juice of 1 lime wedge, a sprinkle of cilantro, a small handful of peanuts, and a bit of green onions. You can also provide Asian spicy sauce such as Sirracha on the side.
Enjoy this amazing combination of flavors and textures that are true to traditional pad thai, you will love it!!
Source of recipe: I modified the sauce recipe and made up the ingredients for the dish.
Makes: 4 to 5 servings, Preparation time: 10 minutes, Cooking time: 10 minutes
Ingredients (use vegan versions):
1 pound wide rice noodles, cooked according to package directions
Sauce:
1/2 hot water
1 tablespoon tamarind paste
5 tablespoons soy sauce
1/4 teaspoon cayenne powder
5 tablespoons brown sugar
"Egg" garnish:
1 pound tofu
1 teaspoon seasoning salt
1 teaspoon tumeric
1 tablespoon nutritional yeast
1 package vegan chick'n (your choice)
1 lime, cut into wedges
1 bunch cilantro, cleaned and chopped
1/2 cup roasted peanuts
1/2 cup green onion, chopped
oil for frying
Directions:
1) Start the noodles. While they are cooking, heat the water for the pad thai sauce. Add the remaining sauce ingredients and set aside.
2) In a bowl, combine tofu, seasoning salt, tumeric and nutritional yeast and cook on medium high until heated well through. In a wok, fry your vegan chick'n product until crisp on all sides.
3) When the noodles are soft, toss them in the wok with your vegan chick'n and add the sauce. After stir frying that for about 5 minutes, add the tofu scrambler to the wok and mix through.
To each serving, add the juice of 1 lime wedge, a sprinkle of cilantro, a small handful of peanuts, and a bit of green onions. You can also provide Asian spicy sauce such as Sirracha on the side.
Enjoy this amazing combination of flavors and textures that are true to traditional pad thai, you will love it!!
Source of recipe: I modified the sauce recipe and made up the ingredients for the dish.
Makes: 4 to 5 servings, Preparation time: 10 minutes, Cooking time: 10 minutes
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