Vegan food is all the craze in 2020 and people are switching to vegan diets in order to opimize their health. It’s tough to know where to start when planning a vegan diet but incorporating tasty and familiar foods that are healthy can set you up for success.
Here is a Quick and Easy Healthy Vegan Paid Thai recipe we guarentee you will love. It’s also Gluten free! Granted, a few staples are needed here to make this outstanding dish vegan quick and easy. But I’m ready to bet you’ll have a constant stash of said staples in the refrigerator once you discover how they add such tremendous depth of flavor and make your meals a thousand times more awesome.
Yield 3-4 Servings:
- ¼ cup Mushroom Dashi
- 1½ tbsp coconut sugar
- ¼ cup Fish-Free Sauce
- 2 tbsp fresh lime juice
- 2 tbsp rice wine vinegar
- 1 tbsp tamarind paste
- 1 clove garlic, grated
- ½ tsp grated ginger root
- 1 bird’s eye chile, seeded and minced
- 1 tbsp melted coconut oil or peanut oil
- 8 oz tempeh, cut into bite-sized cubes
- 12 oz chopped green cabbage
- 4 oz brown rice stir-fry noodles, cooked according to package directions
- Garnishes: Serundeng , lime wedges, fresh cilantro leaves, sliced scallions, reduced-sodium tamari
- In a medium bowl, whisk the dashi with the sugar to dissolve the crystals. Add the Fish-Free Sauce, lime juice, vinegar, tamarind, garlic, ginger and chile. Whisk to combine and set aside.
2. In a large pot, heat the oil on medium-high heat. Add the tempeh and cook until golden brown, about 8 minutes. Adjust the heat as needed and stir frequently. Add the cabbage and cook until lightly browned, about 4 minutes. Add the sauce and simmer for a few minutes, until the sauce starts to thicken slightly and the cabbage is just tender, about 4 minutes. Add the cooked noodles and stir to coat the noodles well.
Serve with garnishes. Leftovers are even better, so the dish can be made ahead of time and reheated gently on the stove.
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