Friday, December 2, 2016

Vegan Mixed Vegetables with General Tso's Sauce

This is the vegan version of one of my favorite Chinese dishes, General Tso's Chicken.  I have posted before a similar dish, Cauliflower with General Tso;s Sauce, in my blog but using a different concoction of the sauce than the one I used for the recipe below.  When I prepared this Mixed Vegetable version I used instead a sauce very similar to the ones I have utilized for my Slow Cooker Healthier General Tso's Chicken and Slow Cooker Chicken Thighs with General Tso's Sauce (One Step).  The sauce has the magic ingredient, orange marmalade, that gives that sweet subtle citrusy taste that makes it extra delectable and more addictive.

I served this dish yesterday during a Plant Based Potluck gathering at McGinnis Specialty Store organized by Karen Novak and Sally Lipsky and everyone liked it.  The colorful vegetable dish glistened with the thick delicious sauce. You can use any combination of vegetables than the one I used or you can concentrate on one for example carrots and have a wonderful side dish next time you have a holiday party.  This recipe will surprise your guests that vegan dishes can go Chinese deliciously.

Vegan Mixed Vegetables with General Tso's Sauce

  • 1/4 cup vegetable broth
  • 1 tbsp ginger, minced
  • 3 cloves garlic, minced
  • 1/4 cup soy sauce
  • 1-2 tbsp chili garlic sauce (start with 1 tbsp and increase later for more heat if you prefer)
  • 2 tbsp water
  • 2 tbsp orange juice
  • 2 tbsp maple syrup
  • 3 tbsp orange marmalade 
  • 2 tbsp sugar (optional and amount depends on how sweet the orange marmalade)
  • 1 tbsp sesame oil
  • 1 tbsp cornstarch 
  • 2 carrots, peeled, sliced and cooked in the microwave
  • 1 cauliflower, cut into florets 
  • 1 zucchini, sliced
  • 1 cup fresh or frozen green beans, cooked in the microwave
Place the vegetable broth in a large saute pan and add the ginger and garlic. Allow the mixture to boil till the ginger and garlic are cooked.

Turn off the heat and add the ingredients except the vegetables and mix them with a whisk till they are blended. Allow the mixture to boil gently till the sauce thickens to the consistency you desire.

Then add the carrots, cauliflower florets, zucchini and green beans to the sauce in the saute pan.  Heat it through till the sauce coats the vegetables.  I prefer my cauliflower and zucchini still crisp. Garnish with green onions and serve over brown rice.

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