The post Mongolian Chickpeas (one pot, gluten-free, nut-free) appeared first on Vegan Richa.
]]>This is a super quick, one-pot meal with that same, delicious Mongolian sauce that is often used to make Mongolian beef or chicken. Here, I’ve made a vegan version using chickpeas.
This sauce is often paired with crisp battered chicken in Chinese and Asian restaurants. It’s of Chinese-American origin and is popular for its sticky sweet spicy ginger pepper flakes flavor profile.
You can use addictive Mongolian sauce in so many ways! If Mongolian chickpeas aren’t for you, feel free to change it up to your vegan protein of choice. The sweet sauce goes amazingly well with literally anything. You can make this with crispy tofu, soy curls, seitan, or vegan chicken, if you prefer.
It’s just a fabulous sauce to use everywhere you like!
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]]>The post General Tso’s Tofu (one-pot, nut-free) appeared first on Vegan Richa.
]]>General Tso’s sauce is a delicious sauce that pairs well with any protein. It’s an easy and delicious sauce which is perfect for stir fry! It comes together quickly and hits all the takeout cravings. I pair it with some crisped up tofu to make this easy general tso tofu!
You can use whatever veggies you like in this 1 pot 30 Min dinner. Just toss tofu in soy sauce and pepper, and crisp it up in the skillet. Then, make the General Tso’s sauce with everyday ingredients and thicken it up, add veggies and add the tofu back, and it’s ready to serve.
Dish this up with rice, quinoa, other cooked grains, or noodles. Or you can add it to some lettuce leaves for General Tao’s tofu lettuce wraps! It’s so delicious and versatile.
I love cooking with General Tso’s sauce! If you like this recipe, also check out my General Tso’s sandwich, General Tso’s cauliflower, and General Tso’s Soy Curls.
Continue reading: General Tso’s Tofu (one-pot, nut-free)
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]]>The post Peanut Gochujang Rice (1 skillet!) peanut-free and nut-free options appeared first on Vegan Richa.
]]>You all loved my Peanut gochujang Ramen! So here’s that combination to make this incredibly delicious, incredibly easy 1 Pan peanut gochujang rice! You cook all of the rice, veggies, and tofu in a single skillet!
This is a meal that you can put together really quickly and then the rest is just a wait for the rice to cook. Don’t eat up all that delicious tofu while waiting for the rice!
To make gochujang rice, first we crisp up some tofu that’s bathed in an amazing marinade. You can either fry it in the same skillet that you’ll use for the rice or bake it in the oven. Then, you add all the veggies, rice, and the peanut gochujang sauce mixture. It all cooks together in one skillet for easy prep and clean up! Garnish with some crunch for an amazing weeknight meal that checks all the boxes!
Continue reading: Peanut Gochujang Rice (1 skillet!) peanut-free and nut-free options
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]]>The post 1-Pot Vegan Tonkotsu Ramen appeared first on Vegan Richa.
]]>This is tonkotsu-inspired ramen based on a couple of different ramen recipes. It has a spicy base in the broth with jalapeño and sambal oelek. And then it’s topped with simple tofu that has been marinated and seared on all the sides and then sliced, like a char siu pork.
You cook the ramen and everything in just one pot and top it with jalapeño, pepper flakes, or chili oil and whatever else you like. I add mushrooms and fresh veggies like bok choy for flavor and texture, and serve it hot with the seared and sliced tofu. All the flavors in broth and the delicious tofu match so well.
Continue reading: 1-Pot Vegan Tonkotsu Ramen
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]]>The post Lemon Pepper Tofu appeared first on Vegan Richa.
]]>This is a tangy, sweet, and lemony tofu dish. It is best with freshly-squeezed lemon juice and is amazingly refreshing!
You make both the tofu and the sauce together in one pan, so lemon pepper tofu makes a delicious, easy, 30 minute weeknight dinner!
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]]>The post Gochujang Tofu Sandwich appeared first on Vegan Richa.
]]>This is a banh mi-style summer sandwich with a delicious gochujang marinade. I love this marinade for tofu, and the sandwich is topped with lots of fresh, crunchy vegetables that are marinated in the same gochujang marinade with some extra vinegar for tang.
[feast_advanced_jump_to]It makes a fabulously fresh summer sandwich! You can also make it into a wrap or a salad bowl.
Because we use a modified version of the tofu marinade to quick pickle the veggies, this sandwich comes together in a flash with fewer dishes! but is still packed with flavor. I like to serve any remaining marinade on the side for dipping the sandwich! Trust me you will want to lick all of that. It’s a quick lunch that your family will make again and again.
Continue reading: Gochujang Tofu Sandwich
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]]>The post Gochujang Lentils Veggie Stir fry appeared first on Vegan Richa.
]]>You make this super easy and super delicious gochujang-based sauce that gets added to the lentils and then thickened with bell pepper and onion.
I also make some quick pickled cucumber, because they just go so well with these lentils and freshen up the whole bowl. You can also add other veggies, like thinly-sliced carrot and onion, to the pickling mixture.
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]]>The post Vegan Butter Chicken Ramen appeared first on Vegan Richa.
]]>I love finding creative ways to use vegan butter chicken sauce! Butter ramen is my latest recipe using butter sauce in fusion recipes. If you are obsessed with the Indian butter sauce like me, also check out my vegan butter chicken lasagna bake!
This fusion ramen with Indian flavors will hit all the spots for a comforting curry and brothy ramen!
In this one-pan recipe, you crisp up the tofu with spices in the same pan where you cook the noodles and sauce. The whole thing comes together in about half an hour, making this a cozy, flavorful weeknight dinner.
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]]>The post Peanut Gochujang Ramen appeared first on Vegan Richa.
]]>For this spicy peanut butter ramen, you cook the noodles directly in the broth, so you only need one pot. I topped it with some crispy tofu, and you can use the same pot to crisp up the tofu that you use to cook the ramen. You can bake the tofu, though, if you prefer.
The peanut butter gives this ramen a creamy, rich broth, and gochujang brings sweet heat and gives this vegan ramen recipe such a special flavor! You will want to make this every day! Change up the veggies and toppings for variation.
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]]>The post Gochujang Tofu Stir Fry appeared first on Vegan Richa.
]]>This is a super quick, few-ingredient gochujang tofu stir fry that doesn’t skimp on flavor! You guys keep asking me for super quick stir fries or meals with fewer ingredients, so here is an almost five-ingredient, 15 to 20 minute stir fry that you can serve over rice or quinoa.
This recipe is incredibly versatile. You can mix and match the veggies that you use as well as the sauces!
For the vegetables in this tofu stir fry recipe, choose your favorites like broccoli, green beans, snow peas, carrots, peppers. You can use fresh vegetables or save prep time by using frozen.
If gochujang isn’t your sauce of choice, this recipe works well with other sauces, like hoisin, sambal oelek, teriyaki, or sweet and sour.
Continue reading: Gochujang Tofu Stir Fry
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