Vegan Recipe Collection Over 800 Vegan Recipes

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2 tbsp plus 2 tsp light soy sauce
2/3 cup vegetarian broth
1 generous tsp cornstarch dissolved in 1 tbsp cold water
1/2 tbsp roasted sesame oil
Optional: 1 tbsp fresh cilantro
Cut the tofu in to 4 squares. Steam the squares over boiling water for 10 minutes.
While the tofu steams, prepare the sauce. It goes very fast so have everything chopped and measured.
Heat a wok or heavy skillet over high heat. when it’s hot, add the oil. When the oil is hot, add the green
onion, ginger, garlic and bean paste. Stir for 10 seconds. Add the soy sauce and broth and bring to a
boil. Stir in the dissolved cornstarch and add the sesame oil. Take the pan off the heat.
Drain the tofu in a colander. Cut the drained squares into 1-inch squares and arrange them neatly on a
heated serving plate. Pour the sauce over the squares and sprinkle with cilantro.
Hunan Style “Duck” Curry
1 tbsp oil
1 to 2 cans vegetarian “Roast Duck” braised gluten seitan (mun chai’ya) or mock duck, rinsed and cut
into 1 inch pieces
3 tbsp curry paste or powder
2 tbsp minced garlic
2 tsp grated fresh ginger
1/2 tsp chili garlic paste
1 large green pepper, cut into 1-inch squares
1/4 to 1/2 lb of mushrooms, halved (use only 1/2 lb if you only use 1 can of “duck”)
1 large onion, peeled, cut into 6 wedges, layers separated
2 cups vegetarian broth
1/4 cup light soy sauce
1/4 cup dry sherry
2 tbsp cornstarch dissolved in 2 tbsp cold water
Heat a large wok or heavy skillet over high heat. When it’s very hot, add the oil. When the oil is hot, add
the seitan, curry, garlic, ginger and chilli paste. Stir-fry for 1-2 minutes, then add the green pepper and
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