Sweet and Spicy Vegan Pork

(Comments)

Most of the time, I kinda cringe at using meat names to describe my vegan recipes. But with this recipe for Sweet and Sour Vegan TVP, it was just so ridiculously similar that I got the "Are you sure this doesn't have meat?" remark from my roomies and partner. I always get some weird satisfaction when people are "surprised" that what I've made is plant-basd, it's proof that you really can have your cake and eat it too.

I am definitely guilty of endulging in greasy chinese food, well I WAS guilty. Now whipping something like this up takes less time than waiting for the delivery guy and is about a gazillion times healthier. Plus I don't have to explain to the guy that no meat, no egg, no gluten and no MSG are vital to me actually even remotely enjoying the food. SO hey, win-win when you get the awesome taste of chinese cooking, without all the added things that make your stomach do backflips (not the good ones).

Don't let the long ingredient list shock you, it's mostly pantry basics that come together to make a delicious sauce.

Sweet and Spicy Vegan Pork A vegan take on the take out special. Super sticky, just sweet enough with a nice kick and a generous sprinkle of sesame seeds. Great over rice or rice noodles. Portions

4 Difficulty

Medium Prep Time

10 Minutes Cooking Time

25 Minutes Ingredients: 2.5 cup TVP chunks

1 bell pepper - diced

1 medium onion - sliced

3/4 cup ketchup

1/4 cup rice vinegar

2 Tbsp braggs liquid aminos

1 Tbsp sriracha - or more to taste

3 Tbsp sesame seeds

2 garlic cloves - minced

1 Tbsp minced ginger

1/2 cup brown sugar Directions: Re-hydrate the TVP chunks with boiling water and let sit for about 5-7 minutes.

While that's happening, make the sauce by whisking together the ketchup, rice vinegar, brown sugar, braggs, sesame seeds, sriracha, ginger and garlic. Taste for balance and adjust if needed.

In a large deep pan or wok, water sauté the onions for 5 minutes, toss the peppers in for about 2 minutes. Now throw in the TVP chunks and "dry" them off a bit.

Pour in all the sauce and toss to coat, cook on medium high heat until the sauce is absorbed and sticky.

Enjoy!

Share on Twitter Share on Facebook