vegan pork

You&#x27;ll be blown away that this meaty, cheesy stacked cubano sandwich is completely vegan!

vegan cubano sandwich

C vital wheat gluten

yeast

onion powder

tsp sea salt

tsp celery salt

tsp smoked paprika

garlic powder

thyme

oregano

basil

tsp mustard

tsp black pepper

C vegan beef-flavored bouillon stock (or vegetable stock)

vegetable oil

soy sauce

apple cider vinegar

tomato paste

tsp liquid smoke

tbsp apple cider vinegar

tbsp brown sugar

tsp chili flakes

vegan french rolls

garlic dill pickles, sliced thin

vegan swiss cheese

tbsp yellow mustard, divided

Preheat the oven at 350°F.

To make the seitan, in a large bowl add vital wheat gluten, nutritional yeast, onion powder, sea salt, celery salt, smoked paprika, garlic powder, dried thyme, dried oregano, dried basil, ground mustard and ground pepper.

In a separate bowl add your stock, vegetable oil, soy sauce or tamari, apple cider vinegar and tomato paste. Whisk to make sure it’s well combined. Pour the wet ingredients into the dry ingredients and mix with a wooden spoon until a dough forms.

Knead the dough on a clean surface, folding the dough over itself several times so you can feel the gluten forming. Form the dough into a rectangular log about 3.5 x 5-inches. Transfer the dough onto a large piece of heavy duty foil on a baking sheet. Tightly wrap the log and twist the ends. You may need 2 sheets of foil to make sure it’s covered completely and there are no tears in the foil.

Bake for 90 minutes. Allow to cool to room temperature before refrigerating overnight. To use, slice thinly with a knife or on a mandolin.

To make the vegan roast palm ‘pork’, take the drained hearts of palm and using your hands, pull the hearts of palm into thin shredded pieces about ⅛ to ¼-inch thick. Then add liquid smoke, apple cider vinegar, soy sauce or tamari, brown sugar, granulated garlic powder, chili flakes, smoked paprika and sea salt. Toss to coat all the pieces evenly.

Heat up a cast iron pan or a non-stick pan over medium heat. You may need to pan fry the hearts of palm mixture in 2 batches. Add some vegetable oil and the hearts of palm mixture. Pan fry for 8 to 10 minutes until slightly charred in places and warmed through. Set aside.

To assemble your sandwiches, spread 1 tablespoon of vegan mayonnaise on the bottom of the french roll, then add about 80 g of sliced seitan, some vegan roast palm ‘pork’, pickle slices, 2 slices of vegan cheese and spread some yellow mustard on the top half of the french roll.

To grill your sandwiches, put 1 teaspoon of vegan butter in a cast iron grill pan set to medium-high heat. Place 2 sandwiches onto the grill pan and weigh down the top. Grill for 3 to 4 minutes on each side until the tops have golden grill marks and the cheese is melted. Add more butter when flipping the sandwiches and turn down the heat slightly if needed. Repeat with the last batch of sandwiches. Slice sandwiches in half and serve immediately!

Learn how to make vegan &quot;pork belly&quot; that is crispy on the outside, chewy on the inside and with layers of (coconut) fat. You will be surprised by how meaty and real it looks and tastes!

Vegan "Roast Pork"

TVP "chicken" slices

tapioca starch

tbsp white rice flour

full-fat coconut milk

water

tsp salt

tbsp sugar

tsp mushroom seasoning (optional)

1 and 1/2 tsp small tapioca pearls

tsp annatto oil

tbsp char siu sauce

five-spice powder

Add the TVP slices to a large bowl and cover with water. Rehydrate for about 30 minutes, or until the slices are soft. Drain and rinse the slices a couple of times. Squeeze the slices to remove as much excess moisture as possible.

In a medium mixing bowl, whisk together the tapioca starch, rice flour, coconut milk, water, salt, and sugar. Add the TVP slices to the bowl and let it sit for about 30 minutes. This step will allow the slices to soak up some of the coconut milk.

To make the &quot;skin layer&quot;: Reserve 3 tablespoons of the coconut milk mixture and transfer to a small bowl. Add the annatto oil and the small tapioca pearls and stir to combine. Set aside.

To steam: lightly oil a small 3.5x6-inch pan. Alternatively, you can line it with parchment paper.

Arrange a layer of TVP slices to the bottom of the pan (feel free to cut them if they don&#39;t fit). Pour about 2 tablespoons of the coconut milk over the slices, just to cover. Steam in a steamer for 5 minutes.

Next, pour in 3 more tablespoons of the coconut milk mixture over the TVP slices and steam for another 5 minutes. This will make our first layer of fat.

Repeat one more time with another layer of TVP slices and another layer of coconut milk, steaming each for 5 minutes.

Finally, pour in the orange coconut milk mixture over the last layer of fat. Steam for another 4 minutes. Carefully remove the pan from the steamer and let it cool completely at room temperature before transferring to the refrigerator. The coconut layers will slightly harden and it will be easier to cut.

After at least 5 hours in the refrigerator, remove the loaf from the pan and cut it into thick slices using a lightly oiled knife. Note: vegan &quot;pork&quot; will keep for up to 6 days in the refrigerator.

To fry: Heat about 1/3 cup of oil in a non-stick skillet over medium heat. Once hot, add the vegan pork slices and fry for 7-10 minutes, flipping halfway through frying. Once the vegan pork is golden brown and crispy, remove from the oil and transfer to a plate.

To a non-stick skillet, add the char siu sauce, water, sugar, and five-spice powder. Heat over medium heat and cook for 3-5 minutes, or until the sauce has thickened.

Add the fried vegan pork slices and stir to coat. Cook for 2 more minutes, stirring regularly.

Enjoy the char siu pork on top of white rice, quinoa, or use in sandwiches, bao buns, banh mi, etc!

Char Siu &quot;Pork&quot;

A personal favourite of mine growing up was Sweet and Sour Pork that we’d order at Chinese restaurants during family gatherings and celebrations such as the Lunar New Year.The pieces of pork (vegan soy chunks, in this case) are coated in a generous amount of cornstarch before being fried to a golden brown crisp.The sauce is a perfect balance of sweet and sour with a little tanginess from the vinegar and hints of fruitiness from the pineapple.

Chinese Sweet and Sour “Pork” (Vegan Recipe)

garlic powder (or minced garlic)

sugar

white vinegar (or apple cider vinegar)

pineapple juice (or syrup

tbsp tomato ketchup

soy sauce (sub with tamari for gluten-free)

tsp dark soy sauce (optional

cornstarch

ground pepper

Neutral oil (for frying)

tbsp corn starch (sub potato

cornstarch (for second coating, add more if needed to fully coat)

onion

tsp minced ginger

tsp minced garlic

red bell pepper

green bell pepper

pineapple chunks (in juice, syrup,

Rice

You can watch the video below to see how I made this sweet and sour pork recipe!

Rehydrate the pieces of soy chunks. You can do this my leaving it to soak in room temperature overnight.

If you’re pressed for time, you can leave it to soak in hot water for 20 to 25 minutes or until doubled in size.

Squeeze out the water from each piece of soy chunk then transfer into a large bowl.

“Pork”

Add the soy sauce and garlic into the soy chucks.

Mix well and leave to marinade for 10 minutes while you prepare the other ingredients.

“Pork” Marinade

Mix all the ingredients for the sauce in a large bowl or measuring cup. Mix until the cornstarch is dissolved. Set aside.

Sweet and Sour Sauce

Heat a large pan or wok over high heat. Add enough neutral oil to submerge at least half of the soy chunks. Leave the oil to get very hot.

Meanwhile, prepare a large bowl. Add in 6 tbsp fo the cornstarch.

Add in the marinated soy chunks into the cornstarch. Mix each piece well into the cornstarch to coat. The pieces will be a solid white at the start because of the starch but the pieces will slowly absorb the starch so they’ll turn a bit brown.

When the pieces have absorbed some of the starch, you can add 1-2 tbsp more cornstarch to make sure they’re coated very well. The coating is really important to get really crisp pieces of “pork” after frying.

By this time, you can check your oil if it’s hot enough. There will be small bubbles and you can test the heat of the oil by placing a small piece of the “pork”. If it immediately bubbles when you place it, the oil is hot enough.

Carefully place the pieces of coated “pork” in the oil. Make sure the pan is not overcrowded. If you’re using a large pan, you can cook everything in one batch. If using a smaller pan, you can cook this in 2-3 batches.

Leave the “pork” to fry for 6 to 7 minutes or until golden brown throughout. You can move around and flip the pieces (if your oil doesn’t completely submerge the “pork”) to evenly crisp and cook each side until golden brown.

Once the pieces are golden brown, remove them from the oil and place in a strainer to drain out the excess oil.

You can also place them on a plate with some paper towels. Set aside. Do not cover to prevent these from sogging.

Turn off the heat and remove the oil. You can leave around 1-2 tbsp of the oil in the pan, for stir-frying.

Coating for the Pork and Frying

You can strain out some of the starch pieces that are left in the oil and leave the oil to cool. I have this oil container with a strainer on top that I use to store my oil. Since these soy chunks are very neutral, I can still use this for another 1-2 times.

To Store and Reuse Oil

I used the same pan for frying so I simply heated it over high heat with 1-2 tbsp neutral oil.

Once hot, sauté the onion, garlic, and ginger for 1-2 minutes until the onions are cooked. Add in the bell pepper and cook for 2 minutes.

Add in the pineapple chunks and cook for 1 minutes.

Lower the heat to medium. Give the sauce a good mix again since the starch tends to sit at the bottom.

Over medium heat, pour in the sauce to the pan.

Mix well and then leave the sauce to boil for 2 to 3 minutes. Continuously mix until the sauce thickens.

Once the sauce has thickened, add in the fried “pork” pieces and immediately mix well in the sauce. You’ll want to do this very quickly so the pieces of “pork” can retain its crispness (though let’s be real: no sweet and sour “pork” dish is actually that crispy especially after it soaks in the sauce).

Turn off the heat then serve the sweet and sour pork immediately. Enjoy this while hot with some steamed rice.

Stir-Frying

https://www.youtube.com/watch?v=ms4YdwnMncY

Full recipe here 👉🏼 https://thefoodietakesflight.com/vegan-chinese-sweet-and-sour-pork

A personal favourite of mine growing up was Sweet and Sour Pork that we’d order at Chinese restaurants. The pieces of pork (vegan soy chunks, in this case) are coated in a generous amount of cornstarch before being fried to a golden brown crisp. The sauce is a perfect balance of sweet and sour with a little tanginess from the vinegar and hints of fruitiness from the pineapple. This was a staple growing up and is best enjoyed with a side of yang chow fried rice or a steamed bowl of rice!

———————————————

Music from Austin Chen: https://www.youtube.com/watch?v=OWivA_bBPfc

👉🏼If you’re looking for more recipes and inspiration:

WEBSITE: https://www.thefoodietakesflight.com
INSTAGRAM: https://www.instagram.com/thefoodieta...
FACEBOOK: https://www.facebook.com/thefoodietak...
PINTEREST: https://www.pinterest.com/thefoodieta...
EBOOK: https://bit.ly/TFTFeBook

Get 2 months of Skillshare free: https://skl.sh/thefoodietakesflight

Sharing some of the tools and ingredients I use. These are affiliate links and I do get a small percentage from every purchase made using them, which helps support what I do.

Pantry staples:
All-purpose flour: https://amzn.to/2t9NEO1
Sesame oil: https://amzn.to/2YxWsZJ
Coconut sugar: https://amzn.to/2qA8Iwk
Curry powder: https://amzn.to/38hJALl
Diced tomatoes: https://amzn.to/2PTeNfM
Dried shiitake mushrooms: https://amzn.to/2YsZmPj
Hoisin sauce: https://amzn.to/2DYTcNu
Nutritional yeast: https://amzn.to/2P0PklC
Peanut butter: https://amzn.to/2RuKsGR
Rice stick noodles: https://amzn.to/2P2c6cw
Corn starch: https://amzn.to/2spWBTe
Coconut cream: https://amzn.to/2s3TiRz
Maple syrup: https://amzn.to/2RBQTYC
Soy milk: https://amzn.to/35rp5KG
Sriracha: https://amzn.to/2s7LwFU
Sweet chili sauce: https://amzn.to/2DSPJQH

My kitchen essentials:
Non-stick pan: https://amzn.to/39KWT74
NutriBullet: https://amzn.to/38z8Ahw
Oven toaster with temperature settings (I baked everything in this since I don’t have a fully function oven): https://amzn.to/35eYG2S
Dumpling/Buns rolling pin: https://amzn.to/2PdwgAB
Cast Iron Pan: https://amzn.to/38tDeZK
Tofu Press: https://amzn.to/2DUsUMo
Wooden chopsticks: https://amzn.to/2PBREi4
Glass measuring cups: https://amzn.to/2Pywqmp
Food processor: https://amzn.to/2Ea45MK
Bamboo chopping boards: https://amzn.to/36qAlam
Reusable silicon lids: https://amzn.to/2qPOlvi

Equipment I use:
Camera I use to shoot videos: https://amzn.to/2XlyKl5
Camera I use to take photos: https://amzn.to/3jLMgXJ
Tripod: https://amzn.to/2PH87S3
Backdrops: https://amzn.to/2rvZmCm
Super handy reflectors: https://amzn.to/2YGhMwd

#chinesefood #vegan #sweetandsour

Vegan Sweet and Sour "Pork" | Delicious & Super Tasty Chinese Restaurant-Style Recipe

This Vegan Tokwa’t Baboy is a pork-free take on one of my favourite Filipino dishes. It’s packed with really bold flavours with pieces of tofu and soy chunks (for this vegan version) soaked in a savoury, soy, slightly sweet, and spicy sauce

Vegan Tokwa’t Baboy (Filipino Fried Tofu and Pork)

400 g extra firm tofu

g dry soy chunks ((see notes))

garlic (minced)

soy sauce (or more to taste)

vinegar

to 1 tbsp coconut sugar

bird’s eye chili

Press your tofu: Drain excess liquid from the tofu. I do this by wrapping the tofu with paper towels and placing a flat weighted surface on top to squeeze out excess liquid. Slice tofu into 3/4 - 1 inch thick cubes.

Soak your soy chunks: place the dry soy chunks in a large bowl. Pour boiling hot water and then cover the bowl. Leave to rehydrate for at least 10 minutes.Remove from the water and then squeeze out the excess liquid. You can also opt to slice the soy chunks into half so these can be the same size as the tofu cubes.

Prepare the sauce: Mix all the ingredients for the sauce in a bowl until the sugar is diluted. Feel free to adjust to your taste.

Cook the tofu &amp; soy chunks: Heat a large frying pan over high heat. Add in enough oil to submerge the tofu cubes. The tofu should immediately sizzle when placed in the hot oil. Once hot, add in the tofu cubes (you may need to do this in batches depending on the size of the pan) and fry until golden brown and crisp on all sides.Fry the soy chunks until golden brown and crisp as well.

Serve and enjoy the tokwa’t baboy: Once golden brown and crisp, drain the tofu &amp; soy chunks from any excess oil. Transfer these into the bowl of sauce. Mix well until well incorporated. Leave for a few minutes so the tofu can absorb the flavours. This is actually best enjoyed once the tofu has soaked up all the flavours. Enjoy with some rice or as is!  

Pan-frying or baking option: You can opt to pan-fry the tofu in less oil until golden brown and crisp. If baking, heat an oven to 350F. Brush the tofu with some oil and leave to bake for 35-40 minutes until golden brown and crisp, flipping halfway through.

https://www.youtube.com/watch?v=3vPypCIrPTQ

This Vegan Tokwa’t Baboy is a pork-free take on one of my favourite Filipino dishes. Fried tofu (or tokwa) is a staple you’ll find in Filipino cuisine—whether it be in small street-side kiosks and vendors or restaurants because tokwa or tofu is easily accessible and very inexpensive in the Philippines. One of the most common ways tokwa or tofu is enjoyed here is deep fried and then dipped in a sauce, that’s usually a mix of soy sauce, vinegar, chiles, and onions. ✨

Full recipe here 👉🏼 https://thefoodietakesflight.com/vegan-filipino-tokwat-baboy

More Vegan Filipino 🇵🇭 recipes here 👉🏼 https://thefoodietakesflight.com/category/filipino-food/

———————————————

📖 YOU CAN NOW PRE-ORDER MY COOKBOOK: https://thefoodietakesflight.com/vegan-asian-cookbook


MORE TOFU RECIPES:
3 Saucy Tofu: https://youtu.be/AjecKJVGSrY
Tofu Katsu: https://youtu.be/Bzhl1mmeEx4
Stuffed Tofu: https://youtu.be/q1d8OwscC_0
Tofu Wrapped in Nori: https://youtu.be/7DVNJsDoL6o
Braised Tofu: https://youtu.be/_FsN4FwLyvg

🍜MORE NOODLE RECIPES:
TANTANMEN: https://www.youtube.com/watch?v=5su5bRpCfnM&t=54s
3 NOODLE RECIPES: https://youtu.be/F5_nqvYuMc4
GINGER SCALLION NOODLES: https://youtu.be/8UoZ2KqoBqg
EASY CHILI GARLIC OIL NOODLES: https://youtu.be/DTok5yN_gzg
SPICY MISO NOODLES: https://youtu.be/0tpoDD7IY_4
JJAJANGMYEON: https://youtu.be/ETdImlm7MpI

#tokwatbaboy #tofu #filipinofood

👉🏼If you’re looking for more recipes and inspiration:

WEBSITE: https://www.thefoodietakesflight.com
INSTAGRAM: https://www.instagram.com/thefoodieta...
FACEBOOK: https://www.facebook.com/thefoodietak...
PINTEREST: https://www.pinterest.com/thefoodieta...
EBOOK: https://bit.ly/TFTFeBook

Get 2 months of Skillshare free: https://skl.sh/thefoodietakesflight

Sharing some of the tools and ingredients I use. These are affiliate links and I do get a small percentage from every purchase made using them, which helps support what I do.

Pantry staples:
All-purpose flour: https://amzn.to/2t9NEO1
Sesame oil: https://amzn.to/2YxWsZJ
Coconut sugar: https://amzn.to/2qA8Iwk
Curry powder: https://amzn.to/38hJALl
Diced tomatoes: https://amzn.to/2PTeNfM
Dried shiitake mushrooms: https://amzn.to/2YsZmPj
Hoisin sauce: https://amzn.to/2DYTcNu
Nutritional yeast: https://amzn.to/2P0PklC
Peanut butter: https://amzn.to/2RuKsGR
Rice stick noodles: https://amzn.to/2P2c6cw
Corn starch: https://amzn.to/2spWBTe
Coconut cream: https://amzn.to/2s3TiRz
Maple syrup: https://amzn.to/2RBQTYC
Soy milk: https://amzn.to/35rp5KG
Sriracha: https://amzn.to/2s7LwFU
Sweet chili sauce: https://amzn.to/2DSPJQH

My kitchen essentials:
Non-stick pan: https://amzn.to/39KWT74
NutriBullet: https://amzn.to/38z8Ahw
Oven toaster with temperature settings (I baked everything in this since I don’t have a fully function oven): https://amzn.to/35eYG2S
Dumpling/Buns rolling pin: https://amzn.to/2PdwgAB
Cast Iron Pan: https://amzn.to/38tDeZK
Tofu Press: https://amzn.to/2DUsUMo
Wooden chopsticks: https://amzn.to/2PBREi4
Glass measuring cups: https://amzn.to/2Pywqmp
Food processor: https://amzn.to/2Ea45MK
Bamboo chopping boards: https://amzn.to/36qAlam
Reusable silicon lids: https://amzn.to/2qPOlvi

Equipment I use:
Camera I use to shoot videos: https://amzn.to/2XlyKl5
Camera I use to take photos: https://amzn.to/3jLMgXJ
Tripod: https://amzn.to/2PH87S3
Backdrops: https://amzn.to/2rvZmCm
Super handy reflectors: https://amzn.to/2YGhMwd

VEGAN FILIPINO TOKWA'T "BABOY" | Fried Tofu and "Pork" in a delicious sauce with onions & chiles 🌶

Top 4 vegan pork recipes from across the web

The most viewed vegan pork recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

vegan cubano sandwich

Vegan "Roast Pork"

Chinese Sweet and Sour “Pork” (Vega...

Vegan Tokwa’t Baboy (Filipino Fried...

Top 4 vegan pork recipes from across the web

The most viewed vegan pork recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

vegan cubano sandwich

Vegan "Roast Pork"

Chinese Sweet and Sour “Pork” (Vega...

Vegan Tokwa’t Baboy (Filipino Fried...

The most viewed vegan pork recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine