Your Mom's Vegan

Plants to Plate ...recipes, encouragement and guidance for your plant based way of eating.

Asian

Quick Vegan Bulgogi Sauce

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This Quick Vegan Bulgogi Sauce is easy to make and will give all your Asian recipes a fantastic flavor boost.

No blog blather today…just the recipe that you all have been asking me to post.

 

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Quick Vegan Bulgogi Sauce

This Quick Vegan Bulgogi Sauce is easy to make and will give all your Asian recipes a fantastic flavor boost. 

Course: Sauce
Cuisine: Asian
Keyword: Quick Vegan Bulgogi Sauce
Ingredients
  • 1 cup low sodium tamari (or soy sauce if you don't need gluten-free)
  • 1/4-1/3 cup date sugar or sweetener of choice
  • 8 oz can of pineapple juice
  • 1/2-1 tsp garlic powder
  • 1/2-1 tsp onion powder
  • 1/2 tbsp Mirin (sweet rice seasoning) optional, but highly recommended.
  • 1 tbsp rice vinegar
  • 1 tbsp sesame seeds (crushed a bit)
  • 2 tbsp water
  • 3 tbsp corn starch
  • 1/4-1 tsp gochujang paste (optional)
Instructions

  1. Add tamari, sugar, pineapple juice, garlic powder, onion powder, Marin, and rice vinegar to a medium saucepan. Whisk until blended well. Heat on medium heat.

  2. In a small bowl, whisk the cornstarch and water. Set aside.

  3. Add the crushed sesame seeds to the sauce and the Gochujang (if using) and bring the sauce to a low boil.

  4. Add the cornstarch slurry and whisk constantly until the sauce thickens. It should still be easily pourable.

  5. Use the sauce while still warm or store it in a glass bottle or jar in the fridge.

Oil-free Asian Salad with Chickpeas

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***This is a temporary posting for all the people who asked on Facebook for this recipe. I’ll add photos and more detailed instructions another time.***

This versatile Oil-Free Asian Salad with Chickpeas is tasty and very healthful. Make it with your favorite cabbage or Brussels sprouts.

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Oil-Free Asian Salad with Chickpeas

This versatile Oil-Free Asian Salad with Chickpeas is tasty and very healthful. Make it with your favorite cabbage or Brussels sprouts. 

Course: Main Course, Potluck, Side Dish
Cuisine: American, Asian
Ingredients
  • 4 cups Napa cabbage (or your favorite cabbage or Brussels sprouts), shredded
  • 2 cups broccoli, chopped into bite sized pieces and grate the stem
  • 1/4-1/3 cup sliced green onion, all the white and a bit of the green part
  • 1 cup grated carrot
  • 1.5 cups chickpeas, rinsed
  • 1/2 cup sliced almonds optional
Dressing
  • 1/4 cup toasted sesame seeds use less if you want lower fat, or omit
  • 1/4 cup maple syrup or date paste
  • 1/4 cup rice vinegar
  • 1/4 cup tahini
  • 1/4 cup tamari (or soy sauce if gluten-free isn't necessary)
  • 1-2 cloves garlic Or use 1 tsp powder
  • 1 tsp grated fresh ginger Or use 1/2 tsp powder
  • 1 tsp Sriracha optional
Instructions

  1. In a food processor with a shredding blade, or by hand with a knife, shred the cabbage or Brussels sprouts.

  2. Chop the broccoli into bite sized pieces and grate the stem.

  3. Slice the green onion.

  4. Grate the carrot.

  5. Drain and rinse the chickpeas.

  6. Add everything above to a large bowl and toss well.

  7. Add the dressing and toss well.

  8. Add most of the sliced almonds and lightly toss.

  9. Serve and sprinkle with remaining almonds.

Dressing

  1. Lightly toast the sesame seeds in a dry pan. This isn't absolutely necessary, but it does bring added flavor.

  2. Place all ingredients into a blender or a jar and blend well.