Veganized Orange Chik’n


  • Orange Sauce
    • 1 Tbsp. minced fresh ginger
    • 1 garlic clove, minced
    • 1 Tbsp. canola oil
    • 1/2 tsp. red pepper flakes
    • 3 green onions, chopped
    • 1 Tbsp. mirin
    • 3 Tbsp. soy sauce or Bragg Liquid Aminos (we used reduced-sodium soy sauce)
    • 3 Tbsp. water
    • 1/2 cup plus 2 Tbsp. sugar
    • 1/4 cup plus 1 Tbsp. white vinegar
    • 1/4 cup plus 1 Tbsp. rice vinegar
    • 1/4 cup orange juice
    • 2 Tbsp. cornstarch or arrowroot (we used cornstarch)
  • Chik’n
    • 1 lb. firm tofu
    • 1/2 cup arrowroot or cornstarch (for the Fried Orange Chik’n) (we used cornstarch)
    • Canola oil (for the Fried Orange Chik’n)
    • Canola oil spray (for the Baked Orange Chik’n)


  1. To make the orange sauce:
    1. Pour the canola oil into a saucepan. Once the oil’s hot, add the garlic and ginger in, stirring it constantly for 1 minute or until it becomes fragrant. Now stir in the pepper flakes, green onion and mirin, stirring for another minute. Mix in the soy sauce, water, sugar, white vinegar, rice vinegar and orange juice and wait for it to come to a boil. Turn the heat down so the sauce is at a simmer and let it cook for 5 minutes. Whisk in the cornstarch* and cook for 5 minutes or until the sauce starts to thicken. Cook the chik’n based off the fried or baked directions.
  2. For the Fried Veganized Orange Chik’n:
    1. Freeze**, thaw, drain and press the tofu. Now that the water’s pressed out of the tofu, cut the tofu into bite-size pieces.
    2. Pour enough oil into a deep fry (or large Dutch oven in our case) to submerge the oil, heating it up to 375 degrees.
    3. Put the 1/2 cup cornstarch into a resealable gallon-sized plastic bag, followed by the tofu afterwards. Seal the bag and shake the tofu around until all of it is completely covered in the cornstarch.
    4. Place small amounts of the tofu into the oil, frying it until it’s golden brown all over. Don’t walk away from the fryer while the tofu’s cooking because it can burn quickly. Take the golden brown tofu out of the oil and place it on a paper-towel lined plate to drain, repeat with remaining tofu.
    5. Toss the tofu into the Orange Sauce, stirring it around so all the pieces are coated in the sauce. Serve immediately.
  3. For the Baked Veganized Orange Chik’n:
    1. Preheat the oven to 450 degrees.
    2. Don’t freeze the tofu or coat with arrowroot, just drain and press the tofu before cutting it into bite-size pieces.
    3. Take a baking sheet out and line it with nonstick foil. Spread the tofu out onto the foil in a single layer. Take the canola oil spray and apply it to the top of the tofu.
    4. Put the baking sheet in the oven for 20 to 25 minutes or until the tofu looks golden brown around the edges. Put the tofu in the Orange Sauce, tossing until all of the pieces are fully coated in the sauce. Serve immediately.

*Some of the cornstarch did turn into clumps so next time we make this, we’re going to try and sift the two tablespoons of cornstarch before whisking it into the sauce.¬†

**We’ve never frozen tofu before and weren’t sure how to treat it so we just cut the tofu into slabs of our preferred width, placed it in a freezer-safe Ziploc bag, sealed the bag and put it in the freezer overnight. We put the tofu in the fridge for a day (maybe a day and a half) to thaw before draining and pressing. You could probably take less time than that to achieve the same end result but that’s what we chose to do.

Serves 4 (or just 2 really hungry people).


We tried the fried version and the tofu had such a wonderful crunch to it ! The tofu didn’t look golden brown but that didn’t matter to us. The cornstarch did give us some trouble though, it didn’t want to coat the tofu thoroughly and got a little thick in some parts, making it a little hard to get a fork through those spots.

The sauce for this was so tasty ! It had such a nice balance of sweet, heat and tanginess. There was just enough heat to be noticed but not so much that it overwhelmed the other flavors. The tofu in the picture is coated in the sauce but we chose to eat our tofu with the sauce on the side, dipping the tofu into the sauce as we ate to keep the pieces crunchy.

This recipe came from “Quick & Easy Vegan Comfort Food” by Alicia C. Simpson.

We weren’t paid in any form to promote Bragg Liquid Aminos, Ziploc or “Quick & Easy Vegan Comfort Food” by Alicia C. Simpson.

Take car everybody !

Bourbon Chicken Sandwich


  • 1/2 cup peach preserves (we used Smucker’s brand)
  • 1/4 cup chili sauce (we used Heinz brand)
  • 2 tablespoons molasses
  • 1/4 cup bourbon (we used Jim Beam)
  • 12 ounces grilled chicken strips (we cooked up 12 ounces of Beyond Meat grilled chicken strips)
  • 4 onion buns, split in half
  • 4 leaves Bibb lettuce, rinsed and patted dry (we used Butter lettuce)
  • 2 tomatoes, sliced
  • Red onion slices, peeled (optional) (we used them)


  1. Take a medium-sized skillet out (we used a saucepan) and add the peach preserves to it, setting the skillet over medium heat. Once the preserves have melted, mix in the chili sauce, molasses and bourbon. Once the mixture’s at a boil, stir in the chicken and turn the heat down so it’s at a simmer. Let simmer for 5 minutes. During those 5 minutes, take the bottom half of the buns and place the lettuce, tomatoes and red onion on (if you’ve decided to use red onion).
  2. Use tongs to take the chicken out of the sauce and divide it among the bottom buns. Top the chicken with the top halves of the buns. Eat right away with some extra sauce on the side.

DSC_1019 copyDSC_1021

This tasted really good ! Even if you don’t dip your sandwich into the extra sauce, this can be a bit messy so make sure you have some napkins or paper towels nearby when eating this. This was good even without the tomato, the onion slices provide a sharpness which contrasts against the sweetness in the sauce.

Recipe source unknown.

We weren’t paid in any form to promote Smucker’s, Heinz, Jim Beam or Beyond Meat.

Take care everybody !

Asian Barbecue Glaze


  • 2 tablespoons ketchup
  • 2 tablespoons hoisin sauce (we used KA.ME brand)
  • 2 tablespoons rice vinegar (we used unseasoned rice vinegar)
  • 2 tablespoons packed light brown sugar
  • 1 tablespoon soy sauce (we used reduced-sodium soy sauce)
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons Asian chili-garlic sauce
  • 1 teaspoon grated fresh ginger
  • 1 (8 oz.) package of tempeh
  • Vegetable broth or water (we used vegetable broth)
  • Asian Noodle Slaw, to serve on the side (recipe below)


  1. Add the following ingredients to a small saucepan, stirring to combine: ketchup, hoisin sauce, rice vinegar, brown sugar, soy sauce, sesame oil, chili-garlic sauce and grated ginger. Set the saucepan over medium-high heat, waiting for a boil to occur. Once boiling, turn the heat down to a simmer, letting it simmer until thickened (they say it’s supposed to take 3 minutes to achieve but it took us longer than that). Take the saucepan off the heat and cover to keep the glaze warm.
  2. Cut the tempeh into 4 triangles. Pour a tablespoon or two of broth into a large skillet, setting the skillet over medium heat. Once the skillet’s hot, place the tempeh in the skillet, letting it cook for 3 to 5 minutes per side or until the tempeh is browned (add just enough broth in when needed so the tempeh doesn’t get stuck to the skillet). Once the tempeh’s crispy, take the tempeh out and drop it into the glaze, tossing to coat. Place the tempeh back in the skillet, cooking it just long enough to caramelize the sauce. Take the tempeh out of the skillet, pouring any remaining glaze over the tempeh before eating it with the Asian Noodle Slaw

Asian Noodle Slaw


  • 6 oz. dried multigrain spaghetti or soba (buckwheat noodles) (we used whole-wheat spaghetti)
  • 1/3 cup peanut sauce (we used House of Tsang Bangkok Dipping Peanut Sauce)
  • 1/3 cup carrot juice
  • 1 Tbsp. canola oil
  • 1 Tbsp. peeled, finely chopped fresh ginger
  • 1 (16 oz.) pkg. shredded broccoli (we used a broccoli slaw mix)
  • 3/4 cup shredded carrots


  1. Cook the pasta based off the directions on the box that they came in, draining afterwards. Using kitchen scissors, cut the pasta into small pieces (we just broke our spaghetti into thirds before cooking it). Take a small bowl and mix the peanut sauce and carrot juice together in it, creating the sauce for the slaw.
  2. Pour the canola oil into either a wok or a large nonstick skillet (we used a nonstick skillet). Set the skillet over medium-high heat. Once the oil’s hot, toss in the ginger, stirring constantly for 15 seconds. Now add in the carrots and broccoli slaw, continuing to stir for one minute.
  3. Pour the sauce into the skillet, stirring so everything is coated in the sauce. Continue stirring for 2 minutes or until the sauce is heated through. Add the spaghetti in, tossing gently until it’s fully coated in the sauce. Serve immediately.

DSC_0945 copyDSC_0949 copy 2

The glaze reminded us of a sweet barbecue sauce, but one that’s made with Asian ingredients. The seared tempeh tastes good but the flavor of the glaze doesn’t come through as much as we wanted it to so we added that extra glaze on and that really made the flavor pop a lot more ! The tempeh paired well with the Asian Noodle Slaw. The slaw has a little bit of sweetness to it but if you’d like it to have some heat, we found that Sriracha tastes good drizzled over the slaw.

It was our idea to use the glaze on tempeh but we don’t remember where the glaze or slaw recipe came from.

We weren’t paid in any form to promote KA.ME or House of Tsang.

Take care everybody !

Sloppy Josephs


  • 1 cup vegetable stock (we used Swanson regular vegetable stock)
  • 1 tablespoon hickory liquid smoke
  • 1 cup textured vegetable protein (TVP)*
  • 1 cup tomato sauce (we used Hunt’s)
  • 1/4 cup ketchup
  • 1/4 cup BBQ Sauce (recipe follows)
  • 1 tablespoon light brown sugar
  • 1/4 teaspoon dry mustard
  • 2 tablespoons vegan Worchestershire sauce (we used Annie’s brand)
  • 1 tablespoon white vinegar
  • 1 tablespoon canola oil
  • 1/4 cup diced white or yellow onion (we used a white onion)
  • 1/4 cup chopped green bell pepper
  • 8 whole wheat or spelt hamburger buns, lightly toasted (we used whole wheat hamburger buns)


  1. Take a small saucepan out and pour the stock and liquid smoke in, setting the saucepan over medium-high heat. Once the stock mixture is almost boiling, stir the TVP in, taking the saucepan off the heat and leaving it off to the side for now.
  2. Take a medium-sized saucepan out and add in the following ingredients: tomato sauce, ketchup, BBQ Sauce, brown sugar, dry mustard, Worcestershire sauce, and vinegar. Set the saucepan over medium heat, whisking the ingredients together. Turn the heat down, put a lid on and let the tomato sauce mixture simmer for 15 minutes, stirring the sauce now and then.
  3. Pour the oil into a large skillet, setting the skillet over medium heat. Once the oil’s hot, toss the onion and bell pepper in, stirring for 3 minutes. Take the rehydrated TVP and add it to the skillet, continuing to stir for an additional 2 minutes.
  4. Stir the tomato sauce mixture into the skillet, stirring just long enough to combine. Serve the Sloppy Joseph mixture on the toasted buns and serve immediately.

BBQ Sauce


  • 1/4 cup diced white onion
  • 1 tablespoon olive oil (we used extra-virgin olive oil)
  • 1 garlic clove
  • 2 cups ketchup
  • 1/2 cup molasses
  • 1 1/2 teaspoons apple cider vinegar
  • 1/4 cup vegan Worcestershire sauce
  • 1 tablespoon hickory liquid smoke
  • 1/8 teaspoon cayenne pepper (we used 1/4 teaspoon)


  1. Pour the oil into a skillet, setting the skillet over medium heat. Once the oil’s hot, toss the onion in, stirring for 3 minutes or until the onion’s soft. Now toss the garlic in and continue stirring for another minute.
  2. Put all of the ingredients (including the garlic and onion) into a blender and puree until smooth.

*We’d never worked with TVP before but this is what it looks like dry:

DSC_0790 copy

It sort of reminded us of cracker crumbs.

This first picture is what it looked like after it was mixed into the stock mixture:



We weren’t sure how this would turn out but this really did remind us of ground beef-based sloppy joes ! The TVP feels like ground meat when you bite into the sandwich. That BBQ Sauce is outstanding though, it tastes just as good as anything you’d buy from the store and tastes fantastic as part of the sauce for the Sloppy Josephs !

This recipe came “Quick & Easy Vegan Comfort Food”.

We weren’t paid in any form to promote Swanson, Hunt’s, Annie’s or “Quick & Easy Vegan Comfort Food”.

Take care everybody !

Kimchi-Fried Rice


  • 2 cups vegan kimchi* (we used King’s Spicy Kimchi) (one 14-oz. jar has enough kimchi to get you two cups worth)
  • 1 tablespoon vegetable oil
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon Korean gochujang (fermented chili paste) (we used Haechandle Gochujang Hot Pepper Paste)
  • 4 tablespoons coconut cream(we used Thai Kitchen Coconut Cream unsweetened)
  • 4 cups cooked jasmine or short-grain rice (we used brown jasmine rice)
  • 3 scallions (spring onions), finely sliced
  • 1 tablespoon tamari or soy sauce (we used San-J Tamari 50% Less Sodium)
  • 1 tablespoon toasted sesame seeds, to garnish
  • 4 sheets of nori, toasted and crumbled, to garnish


  1. Take a colander and set it over a bowl. Place the kimchi in the colander and press on it to drain as much juice from the kimchi as possible (don’t throw the juice away). Chop the kimchi up and leave it off to the side for now.
  2. Pour the oils into a wok or a skillet (such as a frying pan) (we used a 12-inch cast-iron skillet), setting the heat to medium. Once the oil’s hot, add the kimchi in, stirring constantly for 4 to 5 minutes or until the kimchi is fragrant. Add the gochujang and coconut cream into the skillet, stirring for 1 minute or until they look thoroughly blended. Add the rice, kimchi juice, scallions and tamari into the skillet, stirring to combine. Let the rice mixture cook for another 3 to 4 minutes, stirring occasionally until the rice gets lightly toasted. Place the rice on a serving plate before sprinkling on the sesame seeds and the nori crumbles. Serve right away.

Serves 4.

*When we measured out the 2 cups of kimchi, we noticed that there was some juice left at the bottom of the jar. We chose not to add that to the bowl with the juice produced from pressing the kimchi.


The first time we ever tried a kimchi-fried rice, it turned out really bad (like no flavor and the rice was mushy) but this version is so much better ! There’s a nice level of heat to this that made us want to keep coming back for more. The nori and sesame seeds didn’t really add anything to the dish but at least you get some iodine by having the nori with the fried rice ! Hope y’all will enjoy this as much as we did !

This recipe came from “Vegan The Cookbook”.

We weren’t paid in any form to promote Kings, Haechandle, Thai Kitchen, San-J or “Vegan The Cookbook”.

Take care everybody !