Recipe for vegan prepared meals without peppers except sweet peppers or spicy seasonings
Last Updated on
There are a lot of vegans out there who are extremely sensitive to peppers of any kind. Just the slightest bit of jalapeno in anything can send them running for the hills. If you’re one of those vegans, this recipe is for you. It’s a vegan version of the popular dish, General Tso’s Chicken, that is devoid of any peppers except sweet peppers. And because there are no spicy seasonings, it’s also great for those who can’t handle spice.
The key to this dish is in the sauce. We start with a base of vegan chicken broth and then add a combination of soy sauce, brown sugar, rice vinegar, and garlic. This gives the sauce a deep, rich flavor that is slightly sweet and slightly tangy. Then, we add a bit of cornstarch to help thicken it up so that it coats the chicken (or tofu) nicely.
As for the “chicken,” we like to use extra firm tofu that has been pressed and drained. This gives it a nice, firm texture that stands up well to being tossed in the sauce. You could also use seitan or tempeh if you prefer. If you’re not vegan, feel free to use real chicken.
We like to serve this over steamed rice, but it would also be good with lo mein or even just plain steamed veggies. It’s a pretty versatile dish, so feel free to mix and match until you find your perfect combination.
Ingredients:
1 cup vegan chicken broth
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon rice vinegar
1 teaspoon garlic powder
1 teaspoon cornstarch
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (14-ounce) package extra-firm tofu, pressed and drained
1/4 cup all-purpose flour
2 tablespoons olive oil
1 bell pepper, chopped
1/2 onion, chopped
3 cloves garlic, minced
Instructions:
In a small bowl, whisk together chicken broth, soy sauce, brown sugar, rice vinegar, garlic powder, cornstarch, salt, and black pepper. Set aside. Cut tofu into 1-inch cubes. Place in a large resealable bag with flour. Seal bag and shake to coat. In a large skillet over medium-high heat, heat oil. Add bell pepper, onion, and garlic and cook until soft, about 5 minutes. Add tofu and cook until browned on all sides, about 5 minutes. Add sauce and bring to a boil. Reduce heat to low and simmer for 5 minutes. Serve over rice
