Trying to innovate with vegan food is a bliss with these no meat alternatives thankfully available in the stores these days. It just makes me feel happier with a thought that may be- the world is changing for good. Also, with members and friends who have always led a diet that includes non-vegetarian food, this is great way to break the ice. 🙂
And oh yes! it is simple to make, otherwise it would not be on my blog.;)
The Quick Ingredient List:
- A packet of veggie hot dogs ( available at wall mart, wholefoods )
- 1 green bell pepper
- 1 green jalapeno
- 1 onion diced/cubed
- 4-5 mushrooms sliced thick
- 3-4 cloves of garlic minced
- some baby carrots
- 1/2 cup frozen mixed veggies ( or any veggies that your heart desires)
- 1 tsp soy sauce
- 1 tsp vinegar
- 1 tsp chili sauce
- 1 tsp tomato ketchup
- Salt and pepper, garlic powder to season
- Heat oil in a wok.
- Add the diced onions and the garlic and saute for a while
- Now add the vinegar, soy sauce, chili sauce and tomato ketchup and mix well.
- Add the remaining veggies one by one and stir on high heat.
- Add the seasonings, and serve them on a plate.
- For the hot dogs: microwave / defrost them as instructed on the packet.
- Slit the hot dogs in two halves and toss them in the hot wok with some oil and garlic powder.
- Place these tossed halves over the veggies as in the pic or as you may wish. 😀
You will love this easy and lip-smacking side. Who said vegan can’t taste well. 😉
Re- think, wont you? ♥
Pic Source: Straight from my Kitchen
Running short on time or have you had a busy day or is it one of those when you really do not want to spend much time thinking about cooking or in fact- cook.
I am in this position a couple of times in a week and I worship my mother thinking as to how she would be whipping up a meal day in and day out with a persistent smile, for a big family and two naughty kids (my brother and I). It is then, when I had the enlightening bulb glow inside my tired head. Scrambles 🙂
I remember her doing that. Egg scrambles and Paneer scrambles and we used to lick it up all decent and clean. So since eggs and paneer are out the question and my refrigerator, in comes the TOFU. 🙂
I quickly drain the tofu (pressing in between two saucer plates) and with hopes and anticipation, the pan was now on fire.
Your easy ingredients:
I bring out all veggies I have in the refrigerator. 😛
- chopped mushrooms- I love mushrooms
- 1 chopped onions
- 1//2 chopped bell peppers ( I had the green ones and so used them)
- 1-2 chopped garlic
- 1 chopped tomato
- 2 chopped green chilies
- 1 small bowl of chopped frozen vegetables (easiest)
- and of course the packet of Tofu.
- Salt to taste
- Ground Pepper 1/4 tsp
- Vinegar- 1 tsp
- Soy Sayce – 1 tsp
- a pinch of turmeric powder
- while the pan is on fire. 😉 add a tablespoon of oil
- add the onions and the garlic and saute with some salt until soft.
- add the tomatoes and the veggies one by one with mushrooms to go in last if you do not like them too soft.
- add some pepper, turmeric, a tsp of soy sauce and vinegar.
- in the next 5-7 minutes , add the mushrooms and crumble the Tofu and add it to the veggies and mix well until it’s water dries out.
10-15 minutes and there you go, a bowl of steaming Tofu and Veggie Scramble is ready to be served with breads, rotis or even rice.
This has been one of my latest quick recreating food try’s that worked out really well for me. Please do let me know about your savior meals. I would really love to know more. 🙂
Thank you for stopping by and I hope you enjoyed !
My husband and I are happy foodies and we keep making detailed plans where and which restaurants to hop and explore. Round the corner special occasions can just double our intentions or else we just make it special…simple.
So it was on our first wedding anniversary that we happened to visit a Thai restaurant and I have to admit that I was blown away with the mild yet overly perfect subtlety of all flavors immersed in the natural bliss of coconut milk. It has been since then that this has been my listed favorite veg/vegan gravy recipes of all time.
Not only is it healthy, delicious and an open scope to add all that your heart wants, it is time saving and a sure hit for parties (specially when you have friends coming over who do not consider vegetarian or vegan items as delicious and just consider them as difficult items to prepared. This is a totally ‘turn around of opinions’ dish.)
So coming down to the preparation story, I am a free bird when it comes to adding as many veggies as I have in my stock and evade limitations as much as possible. 🙂
For my version of this personalized and bountiful Thai Curry, here below is :
The veggie list:
- a medium sized onion diced into chunky pieces
- 8-10 baby carrots
- chopped cabbage leaves (no cabbage at home, chop up some lettuce leaves. Afterall the best outcomes arise with innovations 😉 )
- 6-7 chopped mushrooms
- diced pieces of cucumber (say half of it)
- some chopped pieces of pineapple
- some broccoli florets
- half of a capsicum, diced
- a cup of frozen mixed veggies
- 8-10 pieces of Tofu (drained, cut into small cubes and mildly pan fried)
For preparing the gravy:
- 2 1/2 tbsp of the Red Thai paste ( you may choose the red or the green as per your preference. I love both of them)
- Half a can of coconut milk
- and 1 cup of water
From the Spice Rack:
- and Sugar as per seasoning
- pepper just to add some flavour
- 1 tbsp of olive or regular cooking oil
To begin cooking:
- Heat oil in your pan. Add the Thai curry paste to the hot oil and stir in.
- Mildly fry the onions first in the paste and gradually start adding the vegetables one by one with the mushrooms being the last one to go in. This will prevent them from over cooking.
- Now mix all the veggies well such that the curry paste coats them well enough to allow its flavors to get into them.
- In a bowl pour the coconut milk and water and stir.
- Add this mixture to the vegetables to make the gravy. If you want a thicker gravy, you can add a tsp of cornflour to 1/2 cup of water and add this mixture into the gravy. I generally prefer a moderately thick curry.
- Its now time to add the drained and pan fried tofu cubes in the gravy. Add your seasoning of salt, sugar and a pinch of pepper and cover the lid and allow to cook on low -medium heat for another 10-12 minutes and you will just know when you are done.
- In the end, squeeze and add a tsp of lime juice and your ready to garnish and serve this superbly healthy, all veggie, customized Thai curry.
Serve it with hot plain, basmati or jasmine rice to woo over friends who believe that vegetarian or vegan friendly food is all boring. And for you, you needn’t hit the restaurant each time you run out of time or crave for a Thai curry dish.
This has been the third time in a row that the bowl has been almost swiped off clean by my guests and nothing could have made me happier. 🙂
P.S: I am an Indian and this may not be the perfectly authentic Thai curry, but surely food is tastier when you add your passion, love and instincts into it and you can take my word for that. 🙂
Its not long that I have chosen to become vegan and the great part of it is since I have always enjoyed eating vegetables and salads, the journey is becoming an interesting exploration. When I enter a grocery store now all I can look for is colorful veggies and am sure for all you with whom I share this common interest, you could agree with me in just no time.
I mean, there is so much variety and such a colorful plate to make a meal for. I am being pretty excited about all this. 🙂
However, I love cooking and at the same time do not enjoy spending hours in the kitchen on a regular basis to make a meal for me. Who would like to do that on a daily level? So, then I am in a phase of the 10 minutes meal brainstorming. A meal that would be healthy, filling, and colorful. Just having a salad might not be all to me, so a fist of easy quick carb is a really a good idea. Well, the internet is flooding with ideas. From YouTube to Pinterest , there is delicious, healthy and colorful vegan meal ideas everywhere and if you have the knack and the open-mindedness to welcome a new palate, then there is absolutely no reason to boredom and to looking back.
This ‘easy-peasy’ noodle salad is no rocket science but an exciting and easy fix to my 10 minute lunch theory. So here it goes; I have an immensely simple list to describe so you may have to bear with my current level of modesty.
From what I had in my refrigerator:
- Baby Carrots – Thinly sliced
- Broccoli Florets- Steamed in hot water
- Some Baby Spinach Leaves- Steamed with the Broccoli ( we are saving time 😉 )
- Portbello Mushrooms
- Chicken Tenders ( the vegan ones from Gardein). My excitement to try them out has been pretty much worth it. They are good to taste, happily plant based and satiating too.
- and the for the show stopper- a cake of noodles to be boiled. 🙂
What I did for the 10 min wrap-up session:
- Place your magic pot with water to boil, add the noodles and just bout when its their last 3 minutes to go add the broccoli florets and spinach leaves into it and then drain them through a strainer.
- Heat your non-stick wok with a drizzle of olive oil, and add the chopped broccoli florets, mushrooms and the vegan chicken tenders with a seasoning of salt and pepper and let them cook, stirring intermittently to add that random crunch to the veggies.
- In a bowl, add the warm drained noodles, chopped carrots and the stir fried veggies, vegan chicken tender and mix well like the norm of a salad. 🙂 and yes 10 mins and your done.
- Adding some chopped nuts will add an addition of taste and crunch to your quick vegan colorful noodle salad.
And in no time this lunch bowl of health is ready to be enjoyed!
I hope you enjoyed my amateur noodle salad although I have a long way to go. 🙂