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Mastering your takeout favorites is an easy way to up your cooking skills and give your wallet a break. If you’re vegan and still crave Chinese American-style sesame chicken, or are just looking to go meatless once in a while, we’ve got you. This sesame chick’n has a shortcut of using your favorite vegan chicken nugget substitute as the base, then tossing with a sweet, tangy sauce that you’ll want to drizzle over everything…including the sides of veggie fried rice and garlicky stir-fried greens. This is equally great for a dinner party or meal prep, and everything can be done in one pan—we suggest Pepper’s favorite wok or a large skillet, wiping it out in between each dish. (Just cover and keep the other dishes warm while you wok ‘n’ roll.) Otherwise, you can use multiple pans to get it all done at once.
2 (13.5-ounce) packages vegan chick’n nuggets, such as Incogmeato
⅓ cup light brown sugar
¼ cup soy sauce
2 tablespoons ketchup
1 ½ tablespoon unseasoned rice vinegar
1 tablespoon toasted sesame oil
2 teaspoons grated fresh ginger
2 teaspoons cornstarch
2 garlic cloves, chopped
2 tablespoons canola oil
¼ cup thinly sliced green onions
2 teaspoons toasted sesame seeds
2 tablespoons canola oil
2 cups small broccoli florets
2 small carrots, peeled and thinly sliced
1 small bell pepper, stemmed, seeded and finely chopped
1 tablespoon water
4 cups leftover white rice
1 cup frozen green peas, thawed
3 tablespoons soy sauce
8 ounces spinach leaves, left whole (1 bag) OR
8 ounces lacinato or curly kale, stems removed and leaves torn into 1-inch pieces (1 bunch) OR
12 ounces bok choy, trimmed and sliced crosswise into ½-inch wide pieces (1 stalk) OR
10 ounces broccoli rabe, cut into bite-size pieces (1 bunch) OR
8 ounces Swiss chard, stems removed and leaves cut crosswise into ½-inch ribbons (2 bunches) OR
8 ounces collard greens, stems removed and leaves cut crosswise into ½-inch ribbons (1 bunch) OR
+ Mix-and-match with two types of greens, about 4 ounces of each (a little more if broccoli rabe or bok choy)
1 tablespoon olive oil
8 garlic cloves, chopped
2 teaspoons chopped fresh ginger
1 teaspoon kosher salt
1 teaspoon soy sauce
½ teaspoon organic light brown sugar (which is always vegan; you can use non-organic if you are not vegan)
½ teaspoon black pepper
¼ teaspoon crushed red pepper flakes or Chili Garlic seasoning
1 tablespoon water
1 teaspoon lemon juice
So creamy without a touch of cream, and full of garlicky goodness.
A hearty, comforting alternative holiday main dish from The Korean Vegan.
No need to hit the drive-thru, make them at home!
