Tag Archive for easy vegan recipes

Vegan “Seafood” Fried Rice

Have you been to Ikea lately? 

As a solo parent with a young kid, going to Ikea has been a staple for us. We’d often go on the weekend for $1 breakfast (sadly more than that now), then hang out, maybe do a little shopping. Often, we go to Ikea just to buy one or two small things; it’s really more about the excuse to go than it is the things that we need. 

Vegan Seafood Fried Rice

But now, my kid likes the hot dogs. They are cheap and delicious. Until recently, I couldn’t join him with his hot dog snack because there were no vegetarian options (they do have cheese pizza and veggie wraps, though). But late last year, Ikea introduced a veggie dog, and it’s pretty tasty. I love the condiments. So now we go for a (fill in the blank) excuse and omni-and-veggie dogs. 

If you’ve never shopped the market section of Ikea, you should give it a look the next time you’re there. They have quite a lot of veg products, including meat-less balls. On a recent trip, I discovered a vegan version of tobiko, which is the bright orange roe you often see garnishing sushi. I was fascinated, so I got a jar of it. It’s called SJÖRAPPORT

It’s made from seaweed, but it really looks like roe! It’s been sitting in my fridge a while, but I finally got brave enough to open it and try it. 

In this particular recipe, I’m using king mushrooms as “scallops,” but if you live in Vancouver, it’s worthwhile to make the trip to Happy Veggie World in Richmond. They sell vegan shrimp there, as well as calamari, either of which would make a great addition to this dish. 

It’s a simple, basic fried rice dish, great for using up leftover rice. I’d serve this with some stir-fried veggies, maybe, or a side of gyozas/dumplings or spring rolls. 

An Asian dish made with Swedish fake fish roe? Why not! 

Vegan Seafood Fried Rice

 Vegan “Seafood” Fried Rice

Ingredients

  • 1 cup rice, cooked, then laid on a sheet pan and allowed to cool 
  • 3 king oyster mushrooms
  • 1″ knob of ginger
  • 3-4 cloves garlic
  • 4 green onions
  • 2-4 tbsp soy sauce (to taste)
  • 2 tbsp Ikea 
  • sesame oil

Method

  1. Gently wash the mushrooms. Cut the tops off, and also remove the bottoms of the stems. Cut the stalks into rounds, about 1″=1½” thick. 
  2. Heat a large fry pan over medium-high heat and add a tablespoon or so of neutral oil. Once hot, place the mushrooms in the pan and allow to sear. Once caramelized around the edges, flip and allow to cook on the other side. Once they’re done, remove from pan and set on a paper towel to drain. 
  3. Meanwhile, chop the tops of the mushrooms up small, and peel and dice the garlic and ginger. Chop just the white part of the green onions. 
  4. To the leftover oil in the pan, add the chopped mushroom tops, and cook until they have wilted some and are starting to crisp up on the edges. 
  5. Add the garlic, ginger and onion and stir well. Be careful not to allow to burn. 
  6. Now add the rice. You may need to add more oil at this point. Break up all the clumps of rice and mix it in well with the other ingredients. Allow to sit in the hot pan for a few minutes at a time to get some colour, then mix and break up some more. 
  7. Once all the rice is heated through and starting to pick up some colour, add the soy sauce. Start with 1-2 tbsp, then check for seasoning. Soy sauce is really salty, so you have to be careful not to over season your rice. Add more till you get to the desired saltiness. Add a drizzle of sesame oil as well. 
  8. Finally, add in the roe and the reserved cooked “scallops” and toss well to combine and heat through. 
  9. Pile into bowls and garnish with the chopped tops of the green onions, additional roe, sesame seeds (if desired) and crushed nori (if desired). 

Sweet and Sticky Tofu

Well, it’s the new year and here we all are trying our best to be more healthy. 

In all honestly, I’m not normally the kind of girl to do new years resolutions and to do diets or hit the gym. I’m not generally a fan of making huge, sweeping changes, because I find that they don’t always stick. Small changes? I can handle those much better. 

I did kinda overdo it in December. There were lots of parties, and an immense amount of cheese (no regrets, though!). I’m dedicating some time this month to trying to figure out what food makes me feel lousy, and I’m doing this thing where I’m basically cutting out anything white: white sugar, white flour, etc, and staying away from processed foods as much as possible. Also, alcohol. 

Sweet and Sticky Tofu

In order for me to be successful at this, I have to be smart and plan ahead. Otherwise, it’s just too easy to grab a bagel at Timmies when I’m hungry. 

So I’ve been doing a weekly meal prep and making healthy pre-made/pre-packaged meals that allow me to grab and go. Or if I’m at home, I can easily just heat up in the microwave and eat. 

I’m doing things like soups packed with mostly vegetables and beans for protein, hard-boiled eggs, and “bowls” that consist of brown rice, a protein and vegetables. Protein can be either beans or tofu. The problem with tofu is that I always feel like no matter what I do to it, it always just tastes like tofu. So I’m experimenting with different sauces to make it tastier. 

I recently got my hands on an interesting new product, flavour-infused soy sauces. They have a plain soy sauce, and three flavoured options: garlic, ginger and siracha. Perfect for Asian-inspired tofu, right? Those are the flavours I would normally infuse into my sauce by using either powdered or freshly-chopped garlic or ginger (or gochujang in the case of the spicy one). But by using the already-infused soy sauces, it’s a shortcut. 

If I had an air fryer, I’d probably try doing these in there, but I’m still on the fence about that particular appliance, so I just did these on the stove in my cast iron. 

The final result is kind of like a chicken wing; crispy, sweet, salty, sticky. Perfect overtop some rice and some sauteed veg. 

Tofu sweet & sticky

Sweet and Sticky Tofu

Ingredients

  • 1 block firm tofu
  • 1/4 cup flavoured soy sauce of your choice (I used 1/2 garlic and 1/2 ginger) 
  • 1 tbsp maple syrup
  • 1 tbsp brown sugar
  • 1 tbsp rice wine vinegar
  • 2 tbsp cornstarch 
  • splash of sesame oil 
  • garnish: sesame seeds and chopped green scallions

Method

  1. Remove the tofu from the package and place on a plate. Put something heavy on top of it, and leave it for an hour. 
  2. Cut the tofu into bite-sized pieces, then toss with 1 tbsp of cornstarch. 
  3. Combine all the sauce ingredients in a small mason jar, and shake well to combine. 
  4. In a frying pan over medium-high heat, heat up a couple tablespoons of neutral oil, like canola. Add the tofu to it, and fry until golden brown, about 5-10 minutes. 
  5. Add the sauce and stir well. It will thicken very quickly. Toss the tofu well in the sauce to coat. 
  6. Serve atop a bed of rice, and garnish with sesame seeds and chopped green onion. 
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