This recipe is a wannabe of a non-vegan dish served at a local restaurant. Every time I see it, my mouth waters a little. The combination of noodles & salad just looks so delish. And you know what? It is!
Vegan, Asian-'Beef' Noodle Salad (serves 2 hungry vegans):
- 1 cup TVP (textured vegetable protien)
- 1 package chow mein noodles
- 1 small head of romaine lettuce, chopped
- half cucumber, sliced
- 2 large carrots, julienned
- 1/2 cup Braggs + 3 Tbsp
- 1 Tbsp vegan worcestershire
- 1 tsp crushed red chilli peppers
- 1/2 cup rice vinegar
- 1 garlic clove, crushed
- 1 green onion, sliced
- oil for frying
To start, prepare your TVP. Combine 1 cup TVP with 1 cup boiling water and stir. Let sit until all water has been absorbed.
Next, prepare your chow mein noodles. Bring water to boil, add noodles, cook until almost soft, remove from heat and drain. Set aside.
Heat small amount of oil on medium heat. Add TVP & 3 Tbsp braggs & worcestershire sauce. Cook until desired chewiness and taste. Remove from pan and set aside.
Turn heat to medium-low. In same pan, add remaining braggs, chilli peppers, rice vinegar and garlic. Add chow mein noodles & green onion and mix until well coated.
Layer noodles, lettuce, veggies & TVP.
Devour with chopsticks!