January 16th, 2010

What Do Vegans Eat Part V: Stir Fry

I decided to take photos of the meals that my husband and I typically eat during the week and post them on my personal journal, to answer the question I hear so often--"What can you eat?" I've been watching vegancooking for years and I hope that the members will take an interest, or at least enjoy the food-porn. While the meals I feature may not be particularly complex, I think there is value in discussing the "normal" and everyday vegan diet. By "normal" I mean meals we make often without using a recipe or list to shop. I will admit to you that Paul and I rely too heavily on processed foods, so our everyday diet is not perfect, but we try.

Unlike the debauchery of Philly "Cheese Steak" night, Stir Fry night offers a variety of vitamins and fiber. I cannot think of a more versatile and easy meal for a vegan to cook quickly than stir fry. Our stir fry has evolved through several incarnations: We used a store-bought peanut sauce, until that was discontinued. We used coconut milk and a curry powder, until I had to buy a larger size of pants (I suspected the culprit was too much coconut milk.) At one point, we simply used lots of minced garlic to flavor our mixture. Not only has our "flavor profile" (I watch Top Chef too often) changed over time, but also we have tried a variety of ingredients: tofu, tempeh, broccoli, onion, peppers, waterchestnuts, baby corns, pea pods, sprouts. What the stir fry consists of depends upon how motivated we are to change things up.

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This is one piping hot plate of wonder!
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Sweet Onion Tofu

Before I was vegan, this was my favourite steak recipe [with honey instead of golden syrup] I had a hankering for it and decided to veganize it, and it was delicious.

3 medium to large sweet onions
Salt to taste
300g smoked tofu
1/4 cup ketcap manis [sweet soy sauce] thicker the better
1 tbsp Golden Syrup
1 tbsp peanut oil

cut tofu into 1cm thick rectangles.
chop sweet onions finely and place on top of tofu rectangles.
Sprinkle with salt
Mix the ketcap manis and golden syrup, stir well, and pour over the tofu.
let sit for 10-20 minutes.
lightly oil grill and heat.
Cook tofu on high for five minutes or until onions are transparent.

Serve with rice or on burgers
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