Vegan Chow Mein

This is a Cantonese-style chow mein, served on a bed of crispy fried noodles. Traditionally, one would use egg noodles, but here I’ve replaced that with thin rice noodles, to keep it vegan! As usual, not exactly authentic, but not too far off either.

Prep Time: ~45 minutes
Serves: 4-6

Ingredients:

  • 1 tbsp garlic, peeled and minced.
  • 1 tbsp ginger, peeled and minced.
  • 1 tsp crushed chili peppers.
  • 2 tsp vegetable oil.
  • 2 carrots, peeled and thinly sliced.
  • 1 small head broccoli, cut into small florets.
  • 1 large handful snow peas, washed, with the ends trimmed off.
  • 2 bunches baby bok choy (or a small handful of cabbage), cut into thin strips, leaves separate from the stems.
  • 1 small handful water chestnuts, sliced if desired.
  • small handful green onions, finely sliced.
  • 3 tbsp vegan oyster sauce – this can be bought at some supermarkets, or if you’re feeling adventurous, make it yourself! Here is a pretty good recipe with ingredients that are pretty easy to get ahold of.
  • 1 tsp soy sauce.
  • 1 tsp sugar.
  • pinch of white pepper.
  • splash of water.
  • thin rice noodles (such as vermicelli).

Cooking Instructions:

Place a large frying pan or wok over medium heat with some vegetable oil in the bottom. When hot, toss in the ginger, garlic, and crushed chilis. Fry those for a few minutes, stirring often, until they become fragrant.

Next, add in the carrots and the broccoli, and cook until they begin to soften slightly. Add in the peas and bok choy stems, fry for a minute, then the bok choy leaves, water chestnuts, and green onions. Fry everything for a minute or two, then add in the oyster sauce, soy sauce, sugar, pepper, and water. Stir to coat, then reduce the heat slightly until your noodles are ready.

Heat up another frying pan on medium-high heat with a splash of oil in it to fry off the noodles (you don’t have to fry them, but it makes the dish so much better!) Boil the noodles until just cooked, then drain them and splash them with a bit of cold water to prevent them from going soggy. Toss them in the frying pan and stir them often, cooking until they begin to go nice and crispy.

Scoop some noodles into a bowl, then top with the vegetables, and enjoy!

 

 

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Vegan Peanut Butter Chocolate Cookies

Peanut butter chocolate chip cookies – for all the Reese’s lovers out there! These are indulgent, soft on the inside and crisp on the outside, chock full of peanut-chocolate goodness!

Prep time: ~45 min
Makes 18-24 cookies, depending on how large you make them.

Ingredients:

  • 1/2 cup margarine/vegan butter, softened.
  • 1/2 cup peanut butter.
  • 1 cup soft brown sugar.
  • 1/2 cup white sugar.
  • 2 flax “eggs” (Instructions for this below!)
  • 2 tbsp warm water.
  • 2 tsp vanilla extract.
  • 2.5 cups flour.
  • 1 tsp baking soda.
  • 1 tsp salt.
  • 1.5 cups semi-sweet chocolate chips.

For the flax eggs: You’ll need 1 tbsp ground flax seeds and 2.5 tbsp water for each “egg”.  Mix together thoroughly in a small dish and set aside for 5 minutes to thicken before using.


Cooking Instructions:

Preheat the oven to 375 F/190 C. Mix together the margarine and peanut butter until smooth. Add in the sugars and cream until fluffy. Add in the “eggs”, the water, and the vanilla. Mix until just combined.

Sift together the flour, baking soda, and salt, then fold the dry ingredients into the wet. Fold them just until you don’t see any more streaks of flour, then add in the chocolate chips. Don’t overmix the dough!

Line a baking sheet with parchment paper and scoop the cookies, 3-4 tbsp per cookie, onto the sheet. Press them down slightly with a wet hand, making sure to leave a couple centimeters between each cookie so they have room to expand.

Bake for 12-15 minutes, until the edges are golden and crisp but the middle is still slightly soft. Allow to cool for a minute, then enjoy!