This dish has a special place in my heart because it is not only ridiculously easy, but it is the very first dish I ever cooked for Lolo when we were studying for a Cell Bio lab exam. She’s my only vegan friend, and so whenever I hang out with her I also eat vegan. I’m a total foodie, and I love food. So, I never have a problem trying new foods or eating vegan with her! (I also was a vegan for a few months my sophomore year of college).
One of the best things about this dish is that you can use any type of protein, and it will still be delicious. I’ve made this with tofu and kale (shout out to Lolo), I’ve made it using no protein, such as mushrooms and kale. I’ve made it with edamame and tempeh. Literally, just pick two (or more things!).
If you’re making it for a non-vegan or vegetarian pal, this tastes especially delicious with chicken, kale, and edamame.
It’s all in the sauce. This sauce is my go-to for dipping potstickers, fried tofu, and pretty much any Asian foods that I make!
For this particular time, I used seitan and celery. I like how the celery gives a crisp taste and the sauce really compliments it!
I’m a huge proponent of using various types of veggies and proteins to make this dish. I think the ability to customize such an easy recipe really comes in handy if you’re hungry and feeling lazy. It’s sooo inexpensive and easy to whip this up rather than ordering take-out.
Which is part of the reason why I made it super easily for Lolo when we were studying!
- Protein of choice (tofu, seitan, tempeh. Non vegans can use chicken or beef!)
- Veggie(s) of choice (celery, kale, mushrooms, spinach, edamame). Sometimes I’ll whip this up with just veggies!
- Soy sauce
- Crushed red pepper or cayenne
- Black pepper
- Lemon juice
How to do it
- Sautee your veggies in a pan, and add protein to cook.
- As it cooks, prepare your sauce. I usually kind of eyeball it in the pan since I’ve made it so many times but it’s usually a 2:1:1 ratio of soy sauce to sriracha to lemon juice for me and Lolo’s preference! I add a pinch of salt, and a good amount of pepper and crushed red pepper. Honestly it’s up to you how much you want to add, depending on how you like it and how much protein you have!
- Add sauce to (halfway) cooked protein and veggies, and stir as you cook it a bit more. The sauce should thicken a bit and perfectly coat the items in your pan. The veggies will absorb the flavor and so will your protein of choice. I like to cook it until the sauce isn’t present and my protein gets a mid-brown color from the sauce.
Honestly, I eyeball and instinctively cook so I’m kind of bad with recipes! But I hope this gave you a good idea and that you’ll give it a try! It’s a really simple dish and an easy go-to for me!
What is your favorite vegan protein?