Gluten Free Vegan Chow Mein Recipes
VEGAN CHOW MEIN
I love Chinese food. When I make it myself, I can control the ingredients. This way I know it is truly healthy.
Provided by SadieTheVeganLady
Categories World Cuisine Recipes Asian
Time 25m
Yield 1
Number Of Ingredients 12
Steps:
- Combine 1/4 cup vegetable stock, liquid amino acids, sugar, and 1/4 teaspoon salt in a cup. Whisk cornstarch and 1 tablespoon vegetable stock together in a separate cup until smooth.
- Heat peanut oil in a wok or large skillet over high heat; add lima beans and 1/4 teaspoon salt. Cook and stir beans until partially warmed, 2 to 3 minutes. Add onions and celery, lower heat to medium, and cook, stirring frequently, until vegetables are heated through and coated in oil, 2 to 3 minutes.
- Pour vegetable stock-liquid amino mixture over bean mixture and turn heat to high. Cover wok and cook over medium heat for 4 minutes. Stir cornstarch mixture into bean mixture and cook, stirring constantly, until sauce is thickened, about 1 minute. Serve with brown rice.
Nutrition Facts : Calories 641.9 calories, Carbohydrate 116.1 g, Fat 12 g, Fiber 20.2 g, Protein 20.4 g, SaturatedFat 2.1 g, Sodium 2454.2 mg, Sugar 13.7 g
GLUTEN-FREE VEGAN CHOW MEIN
Balancing the vegetables with noodles and the flavourful sauce is the success of this stunning dish. Stir fries are incredibly quick way to cook and the short time means all the ingredients retain most of their flavour, texture and nutrients. The idea is to constantly toss the ingredients so they stir fry rather than fry. You can vary the vegetables, but I found these truly bring out the ethnic chow mein flavour. Enjoy
Provided by glutenfreerecipes
Categories Chinese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a small bowl whisk together tamari sauce, ginger, garlic, sesame oil, maple syrup and tapioca starch. Set aside.
- Cook noodles per package directions, drain and refresh under cold running water. Set aside.
- Heat a wok over medium heat, add 1 tablespoon of olive oil. Add the tofu and stir-fry for 4 - 5 minutes until crispy. Reduce heat to low and add 1/3 of the sauce. Stir to coat the tofu, then transfer to a plate and set aside.
- Add remaining olive oil to the wok and heat over medium heat. Add cabbage, carrots and zucchini and stir-fry for 5 minutes. Add noodles and remaining sauce and cook until heated through. Add tofu and bean sprouts and stir fry over low heat for 2 more minutes.
- To serve, top with green onions and sesame seeds.
Nutrition Facts : Calories 241.1, Fat 15.3, SaturatedFat 2.5, Sodium 1073.7, Carbohydrate 16.1, Fiber 4.5, Sugar 8.7, Protein 14.9
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