Vegan Shrimp Sour Soup

Recipe by Mrs. Apple

Ingredients:

• 1 large can of vegan broth
• 1 stalk celery, cut diagonally
• 1 taro stem (bạc hà)
• 2 tomatoes, cut in wedges
• 1 handful bean sprouts
• 2 teaspoons sour tamarind extract
• 1/2 can pineapple chunks
• Fried tofu, sliced in long strips
• 10 faux shrimps
• Rice paddy herb (ngò om), finely chopped
• A few slices of green hot pepper for garnish
• Vegan seasoning powder

Directions:

1. Boil the vegan broth. Add tomatoes, pineapple and tamarind extract.


2. Stir fry tofu and faux shrimps briefly. Add some vegan seasoning, then add to the soup pot.


3. Boil for about 5 minutes, then add celery. Boil another 2 minutes. Add taro stem and bean sprouts. Season for taste, then turn off the heat. Scoop the soup into a bowl. Add rice paddy herb and green pepper on top to garnish.

Vegan Vietnamese Shaking 'Beef'

Courtesy of Spice Island Vegan http://spiceislandvegan.blogspot.com/

The original name of this dish is Thit Bo Luc Lac, a famous Vietnamese dish that literally is translated to English as 'Shaking Beef.' This dish is named this way because the marinated beef is shaken in a very hot wok or cast iron pan, searing and shaking them, until they are evenly cooked. Then, they are served warm on a bed of fresh watercress, tomatoes, cucumbers, and seared onions, with a clear sweet and sour sauce (like salad dressing).

Vietnamese Soy 'Beef' and Watercress

Serve 4-6

Ingredients:

• 1 pkg. dried soy meat, beef style (Thit Chay) (7-8 oz.) or 2 cups dried Soy Curls prepared (see instructions below) and marinade with:
• 2 Tablespoons vegetable oil
• 2 Tablespoons minced garlic
• 2 Tablespoons light soy sauce or Bragg's Liquid Amino™
• 2 Tablespoons agave nectar
• 1 Tablespoon dark mushroom soy sauce
• 1/4 teaspoon salt
  

Note: See my blog regarding the dark mushroom soy sauce or light soy sauce or 'fish' sauce that I use in Vietnamese or Thai cooking. Do not use Japanese soy sauce because it won't taste the same.

• 1 medium onion, slice thinly (1/4-inch thick)
  

Sweet and Sour Light Sauce(salad dressing):

• 2 Tablespoons rice vinegar
• 2 Tablespoons light soy sauce or Bragg's Liquid Amino™
• 1 Tablespoon vegetable oil
• 1 -2 Tablespoons agave nectar
• 1 Tablespoon lime juice
• 1/2 teaspoon freshly ground black pepper

Vegetables:

• 1 bunch organic watercress, cleaned and dried
• 2 Persian cucumbers or 1 English cucumber, sliced diagonally
• 1 medium fresh and ripe tomatoes, sliced
• 1 cup grilled or fresh pineapple

Preparing dried soy 'beef' (Thit Chay):

1. Simmer dried soy beef in hot water for 20 minutes.


2. Drain water and squeeze most of the water out.


3. The soy 'beef' should be soft now. I use this brand since it is very thinly sliced and is soft after they are simmered in boiling water.


4. Combine all marinade ingredients in a bowl.


5. Apply marinade to soy 'beef', mix well, and let it sit for at least 30 minutes.

If using Soy Curls™ :

1. Soak Soy Curls in warm water for 10 minutes.


2. Drain water and squeeze most of the water out.


3. Combine all marinade ingredients in a bowl.


4. Apply marinade sauce to Soy Curls, mix well, and let it sit for at least 30 minutes.

Preparing vegetables:

1. Mix sweet and sour light sauce ingredients together and marinade the sliced red onions in this sauce. The fresh onion flavor really makes this dressing flavorful. Let it sit marinating while you are preparing the rest of the vegetables.


2. Layer watercress on a serving dish, top with sliced tomatoes, cucumbers, and pineapple.

Searing onions:

1. Heat a cast iron frying pan until it is very hot.
2. Drain onions from salad dressing/sauce but reserve the sauce in a bowl.
3. Pour or sprinkle the reserved dressing/sauce onto the prepared vegetables on the serving platter, evenly.
4. Put 1 teaspoon vegetable oil onto the hot cast iron frying pan. Then, add the drained onions.
   
   


5. Shake and turn onions until cooked (translucent) and a bit charred. Pour onions on top of the prepared vegetables.

Shaking Soy 'Beef' or Soy Curls:

1. Heat a cast iron frying pan until very hot.
2. Add 1-2 teaspoons vegetable oil. Then, add the marinated soy meat.
3. Shake and turn soy meat until a bit charred. Place warm soy meat on top of seared onions and prepared vegetables.

Before serving, mix the soy meat, onions and vegetables together and serve this dish with brown rice or white steamed sticky rice.

Ridiculously Easy Vietnamese-Style Stir-Fry

Courtesy of Vegan Feast Kitchen/ 21st Century Table http:http://veganfeastkitchen.blogspot.com/

Servings: 2

Ingredients

• 8 oz. (227 g) vegan "beef" strips, such as President's Choice Meatless Beef Strips, Yves "Beef Tenders", Morningstar Farms Meal Starters Steak Strips, or Lightlife Smart Menu Steak Strips (or a good "beefy" seitan" cut into strips would also work)
• 1/8 tsp. garlic powder or granules freshly-ground black pepper to taste
• 1 Tbs dark or mushroom soy sauce
• 1 Tbs vegetarian "fish sauce" (see below), or Bragg's Liquid Aminos
• 1 Tbs oil (Chinese cold-pressed peanut oil, if possible)
• 1 clove garlic, crushed
• 2 small ripe tomatoes, thinly-sliced
• 1/3 cup water
• 3 small green onions, chopped
• about a tablespoon more of vegetarian "fish sauce" or alternate, according to taste more freshly-ground black pepper to taste

Preparation

1. Combine the strips with the garlic granules, black pepper to taste, dark soy sauce and "fish sauce".

2. Heat oil in a nonstick skillet or stir-fry pan. When hot, add the strips, crushed garlic, and the marinade.
   
3. Stir-fry until the strips start to brown. Add the tomatoes, green onions, and water and stir-fry just until the tomatoes soften.
   
4. Taste to see if it needs more pepper, and/or "fish sauce".
5. Serve immediately.