Category: Vegan Asian

by betsy

Sichuan Chex Mix with Hot Chili Oil (vegan & plant-based)

Yield: 4 quarts (16 cups or 1 gallon)

Every Christmas, my late mother made traditional Chex Mix. She would not be at all happy with my messing with tradition.

With apologies to my mother, this year’s vegan Sichuan Chex Mix is inspired by my Chinese obsession from Judy’s Sichuan in Virginia Beach, VA: Tofu Braised in Hot Chili Oil. Redolent of garlic, ginger, and chilies, this dish features 4 other key ingredients: fried tofu and stir fried jalapeños, red and green bell pepper, and peanuts over Jasmin rice.

I think, though I am not certain, that an elusive flavor in the dish is lent by Sichuan Peppercorn which I purchase st the Asian market and grind myself. Warm, but not hot (to me), this seasoning also adds a very temporary, characteristic, and pleasant lip numbing sensation. The Chex mix is delush with or without.

Seasoning Mix:
1/2 Cup vegan butter
1/2 cup olive oil
2 tablespoons Soy Sauce
2 tablespoons Fried Chili in Oil (sold in a jar on Kroger’s Asian aisle)
2 teaspoons grated ginger (I purchase it in a squeeze jar)
1 tablespoon Garlic Powder
1 tablespoon Onion Powder

Optional: 1 to 3 teaspoons ground Sichuan Peppercorn

Cereal Mix:
7 cups Rice Chex cereal
5 cups pretzel sticks
*3.5 ounces crispy fried onions in bag, carton, or can
*3.5 ounces crispy jalapeños in a bag
*3.5 ounces crispy red bell pepper or beets in a bag or carton
4 ounces roasted and salted edamame
1 cup roasted and salted peanuts

*I use Fresh Gourmet brand from Kroger. I wanted bell pepper, but couldn’t find them in two stores, so the beets added that red, sweet, and earthy element I wanted.

Preheat oven to 250 degrees. Melt butter in large roasting pan in preheating oven. Stir in remaining Seasoning Mix ingredients followed by all Cereal Mix ingredients, coating evenly. Bake 1 hour, stirring every 15 minutes. Cool completely and package in airtight containers.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #plantbasedsichuan #vegansichuan #plantbasedchexmix #veganchexmix
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by betsy

Asian Fusion Popcorn Salad (vegan & plant-based)

Seriously, this dish is OUTRAGEOUS!

You can laugh if you want at the idea of popcorn salad, but if you think of popcorn as just another grain, it doesn’t seem so odd and it is delicious.

No recipe, I just mixed a bowl of Skinny Pop popcorn with a few edamame, some finely diced red bell pepper, finely sliced scallions, and roasted and salted peanuts, and tossed it together with a tablespoon of my famous hot chili oil found right on this site.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #asianfusion #popcorn
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by betsy

Japanese Fusion Nachos (vegan & plant-based)

Your local gastropub could only hope to top this, the best healthy bar food evuh…

Japanese Fusion Nachos!

This is less a recipw than a formula.

Vegan eggroll wrappers, cut into triangles, deep fried, drained well, and topped with:

-shredded vegan mozzarella
-steamed edamame with sea salt
-finely diced red bell pepper
-sexy sauce [1 part sweet chili sauce + 3 parts vegan mayo (I use no-calorie)]
-sliced scallions
-wasabi smoked almonds
-Everything Bagel Seasoning (sesame seeds + dried garlic, etc.)

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegannachos #plantbasednachos #asiannachos #plantbasednachos

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by betsy

Cuban-Asian Fusion Nachos + Hot Chili Oil Hack (vegan & plant-based)

Yield: 2 servings

These deliciously different–but not bizarre–nachos substitute plantains for corn chips and infuse the tasty black bean topping with a hint of coconut milk, orange, and spice from my new obsession: Sizchuan Hot Chili Oil. No one will judge if you drizzle more of the addicting oil over the top.

1/2 large yellow onion, thinly sliced

1-15 ounce can seasoned vegan black beans, including juice

3 ears grilled corn, kernels cut from cob

1 cup lightly packed baby spinach or kale leaves

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/4 teaspoon turmeric

Sea salt to taste

1/4 to 1/3 coconut milk (I use lite, but regular is more flavorful)

1 generous tablespoon Sizchuan Hot Chili Oil, made with blood orange-infused olive oil (see my hack below)

2 servings packaged plantain chips

Toppings: white vegan cheese like mozarella, halved tri-color cherry tomatoes, vegan sour cream, minced cilantro

In large skillet over medium heat, dry saute onion, stirring frequently, until starting to soften and color. Add all remaining ingredients, except chips and toppings, and cook, continuing to stir frequently, until onion is softened, greens are wilted, mixture is heated through, and flavors are married. Divide chips between 2 plates, spoon half of bean mixture over each, top as desired, and serve immediately.

Note: After topping with cheese, you can run nachos under broiler or pop into mic for 30 seconds before adding remaining toppings.

Hot Chili Oil Hack

1-8 ounce jar Lao Gan Ma: Spicy Chili Crisp (I purchase at Kroger or online)

4 to 5 cloves garlic, thinly sliced and softened by heating for 30 seconds in microwave

1/4 cup neutral vegetable oil

1/4 cup blood orange-infused olive oil (or another 1/4 cup oil + zest of 1/2 large orange

1/2 teaspoon sea salt or more to taste

Decant Spicy Chili Crisp into a larger jar, stir in remaining ingredients, cover, and chill. Stir before using; heat if desired. Delicious on virtually everything savory.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegannachos #plantbasednachos #veganasianfusion #plantbasedasianfusion #vegancubanfusion #plantbasedcubanfusion
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by betsy

Thai Coconut Cauliflower Curry–Quick & Lite (vegan and plant-based)

Yield: 4 servings

Hot Chili Oil is my new obsession. I made this curry as light–and tasty–as possible so I can spoon more of the peanuts in hot chili oil on top.

The dish is a sweet-spicy-salty celebration, both creamy and crunchy.

16 ounces bagged cauliflower hash (Kroger) or riced cauliflower
1-20 ounce can pineapple tidbits in juice (not syrup; do not drain)
1 red bell pepper, seeded and cut into small chunks
1 green bell pepper, seeded and cut into small chunks
1/4 cup sliced green onions
1-15.5 ounce can lite coconut milk (or regular for more flavor and fat)
2 tablespoons vegan fish sauce or more to taste (sold as vegetarian in Asian markets)
1 tablespoon soy sauce
1 tablespoon Thai red chili paste (e.g. Taste of Thai brand)
Sea salt to taste
Garnish: lightly roasted and salted peanuts heated with a generous amount of Hot Chili Oil to taste + fresh cilantro
Accompaniment: cucumber and onion salad (slice and combine vegetables with rice wine vinegar, sugar/granulated stevia blend/agave and sea salt to taste; I recommend red onion if available)

In a Dutch oven or large soup pot, combine all ingredients except garnishrs and accompaniment. Heat over medium-high until simmering. Reduce heat and simmer for 20 minutes or so, stirring frequently, until vegetables are cooked through. Serve garnished with cilantro and peanuts in hot chili oil accompanied by cucumber and onion salad alongside.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #veganthaicauliflowercurry #plantbasedthaicauliflowercurry #veganthai #plantbasedthai

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by betsy

Crispy Baked Cauliflower (with option to bathe in Hot Chili Oil) [Vegan & Plant-Based]

Yield:. 1 to 2 servings (depending on how hungry you are and whether you serve anything alongside)

1/4 cup vegan mayo (I used Walton Farms no-calorie)

1/4 cup all-purpose flour

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon smoked paprika

1/4 teaspoon ground turmeric

1/2 teaspoon sea salt

Approximately 25 cauliflower florets

Hot Chili Oil (see back below)

Preheat oven to 400 degrees. Line a baking sheet with foil or parchment paper. Place mayonnaise in a shallow carton or bowl. Whisk together remaining ingredients except cauliflower in a small deeper carton or bowl. Add cauliflower florets about three at a time to mayo and coat well using fingers. Drop into flour mixture, shake to coat, and place a couple inches apart on lined baking sheet. Repeat with remaining florets. Bake 15 minutes, turn, and bake 15 more minutes. Serve with sauce of choice or, do as I do and dip each floret quickly into hot chili, place on serving plate, sprinkle with sliced green onion and peanuts and serve immediately with chopsticks.

Hot Chili Oil Hack: purchase a prepared product, but decant into a larger jar, and add lots more oil, 5 large cloves sliced garlic softened for 30 seconds in microwave, and salt to taste. I love a neutral oil, but, when I discovered I was out, I learned that blood orange-infused oil is absolutely lovely with the chilies.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegancrispybakedcauliflower #plantbasedcrispybakedcauliflower

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by betsy

Fried Wontons (vegan and plant-based)

This is less of a recipe and more of a mini advertisement for Nasoya brand wonton wrappers, which are vegan and available at mainstream grocery stores, and a method for using them. They are about 3-inches square, handle beautifully, taste delicious and have a lovely texture.

To make 2 appetizer servings of 3 each, or a total of 6, you only need about 3 tablespoons filling. For these I used mashed roasted butternut squash, sliced green onion, and just a drop of soy sauce, sesame oil, minced garlic, and minced ginger. Go easy on the ginger as it easily overpowers.

Simply lay the wontons out flat on a plate or baking sheet, and wet all 4 edges of the first wonton wrapper by dipping your finger in a cup of water and running it around the edges. Place about 1 teaspoon filling in the center, bring corners together at the top, and pinch the 4 seams with dampened fingers to seal. Repeat until all filling is used.

Deep fry for about 1 1/2 minutes at 375 degrees or until golden brown. Drain on paper towel and serve with duck sauce.


#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #veganwontons #plantbasedwontons

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by betsy

Chinese Black Bean Dip with Baked Wonton Chips (vegan & plant-based)

Yield: 2 servings

I love to eat like it’s happy hour even when it’s not. That is, I love appetizers. They are always the most enticing items on restaurant menus and, Even before the pandemic, I loved My own versions even more. The same goes for this brand new black bean dip with its Chinese flavors. It is sure to make any hour and every guest happy!

I recommend starting with the amounts of ingredients listed and then intensifying any of the flavors that you choose. Be careful with the ginger, as it can be overpowering and quite spicy.

1 15.5 ounce can unseasoned black beans, rinsed and drained

1 large garlic clove, minced

1 teaspoon minced ginger

1 teaspoon agave nectar

1 teaspoon soy sauce

2 teaspoons sesame oil

3 thinly sliced green onions, save a little for garnish

Garnish: 1 teaspoon Everything Bagel seasoning or white and black sesame seeds (Everything Bagel seasoning may seem out of place, but I love it because it contains sesame seeds along with dried garlic and onion)

Accompaniments:

Prepared vegan chili sauce and a few roasted and lightly salted cashews or peanuts

Baked Wonton Chips (recipe follows )

place everything except green onions, garnishes, and accompaniments in food processor and blend and tell smooth. Stir in green onions, reserving some for garnish, transfer to a serving bowl and sprinkle with reserved green onions and everything bagel seasoning. Serve with chili sauce for drizzling and Baked Wonton Chips for scooping.

Baked Wonton Chips

10 -3″ vegan wonton wrapper squares (I use Nasoya brand, halved diagonally)

Non-stick vegetable oil spray

Sea salt

Preheat oven to 350°. Place triangles of dough close together on baking sheet, spray very lightly with vegetable oil, and sprinkle with just the barest hint of sea salt. Bake for approximately 5 minutes or until golden.

#veganwontonchips #plantbasedwontonchips #veganchineseblackbeandip #plantbasedChineseblackbeandip #vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn

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by betsy

Won Ton Cups (vegan and plant-based)

I just discovered Nasoya brand vegan wonton wrappers in Harris Teeter! They are cut into perfect little squares that make the cutest cups for the Asian salad of your choice.

Preheat oven to 350°. Spray a muffin tin with non-stick spray. Layer 2 wonton wrappers on top of each other with one turned 45° to create eight points. Press into cups. Bake 10 minutes. They will crisp up as they cool.

#VeganWontonWrappers #veganwontoncups #vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn

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