Vegan Sweet And Sour Recipes
VEGAN SWEET AND SOUR MEATBALLS
Fantastic vegan meatballs even my 4-year-old daughter and picky 70-year-old father love!
Provided by Loopy4u
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu
Time 1h
Yield 4
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix warm water and egg replacer together in a large bowl. Stir in vegan cheese, tofu, nutritional yeast, salt, and garlic powder. Add onion, pecans, Italian seasoning, basil, and sage; mix until well combined. Stir in enough bread crumbs to reach a moist, crumbly texture.
- Form mixture into 1 1/2-inch balls and place in an 8-inch baking pan.
- Mix grape jelly, ketchup, olive oil, vinegar, garlic, and oregano in a separate bowl. Pour over meatballs.
- Bake in the preheated oven until meatballs are firm, 35 to 40 minutes.
Nutrition Facts : Calories 702.5 calories, Carbohydrate 84.5 g, Fat 35.1 g, Fiber 6 g, Protein 15.6 g, SaturatedFat 7.8 g, Sodium 1554.8 mg, Sugar 48.5 g
VEGAN SWEET AND SOUR CHICKEN
**Okay guys, keep in mind, I am only 16 years old and have not had one cooking lesson or any type of instruction. so cut me a little slack!** :) this recipe is self-explanatory, vegan sweet and sour chicken :) I hope you enjoy it and please review it. thank you so much!
Provided by Matteo.
Categories Lunch/Snacks
Time 1h50m
Yield 12 pieces (depending on how you cut them)
Number Of Ingredients 21
Steps:
- In a medium bowl stir together the wheat gluten and water slowly into an elastic dough. Add more water if necessary. Knead for 5 minutes and set aside.
- *Excluding nutritional yeast, seasonings can be adjusted according to taste.
- In a large saucepan, bring all the broth ingredients to a boil with two cups of water. Keep the heat on medium-medium low so you have time to work. Squeeze dough over sink to remove any excess moisture but don't dry out completely. With a serrated knife, slice dough into chunks, strips, steaks, or whatever shape and size wanted (they will expand in the broth). Drop faux chicken pieces into the boiling broth. Cover and let simmer until all broth is reduced and gone completely, stirring about every 10 minutes. This process will take approximately 1 hour.
- PREPARE THE SWEET AND SOUR SAUCE AND BREADING.
- Heat pineapple juice, canola oil, brown sugar, soy sauce, and black pepper just until boiling. Lower heat and slowly add cornstarch dissolved in cold water to thicken. Add vinegar. Stir.
- Coat the bottom of a medium saute pan with oil and turn to medium/medium low heat to allow it to come to temperature slowly. Preheat oven to 350 degrees. Grease baking dish.
- Once faux chicken broth has reduced completely, remove the faux chicken pieces. Coat in flour (You can use a large Ziploc bag, one filled with bread crumbs and one filled with flour to make this easier). Then, coat in soy milk and cover in panko bread crumbs (You can repeat the flour and soy milk step for more of a crunch). Seer each piece until golden brown in the oil. Remove from oil and place in baking dish. Pour half of the sweet and sour sauce over the faux chicken. Make sure they are covered completely. Cover with aluminum foil and bake for 15 minutes. Remove from oven and coat faux chicken with the rest of the sweet and sour sauce. Bake for another 10-15.
- Enjoy :).
- FEEL FREE TO EMAIL ANY QUESTIONS, COMMENTS, OR HELLO'S AT [email protected] ! :].
Nutrition Facts : Calories 79.1, Fat 3.8, SaturatedFat 0.3, Sodium 394.2, Carbohydrate 6.3, Fiber 1, Sugar 3.4, Protein 5.8
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