Vietnamese Vegan Bún Chay
Vietnamese Vegan Bún Chay
The perfect healthy meal that takes less than 30 minutes to prep. It's perfect with heavy peanut sauce, topped with fresh basil, cilantro and more peanuts.
Prep Time30 mins
Servings: 4
Ingredients
- 8 ounces vermicelli
- 1½ cup shredded lettuce
- 1 cup mung bean sprouts
- ½ cup julienned cucumber
- ½ cup julienned red bell pepper
- ½ cup julienned yellow bell pepper
- ½ cup julienned carrots
- 1 cup mushrooms of your choice
- 1 cup cilantro coarsely chopped
- 1 cup Thai basil leaves coarsely chopped
- 1 cup mint leaves
- 1 cup chopped peanuts
- 3 tbsp olive oil
- 1 dash salt and pepper
Crispy baked tofu
- see below
For serving
- lime wedges
Instructions
For the noodles
- Bring a large pot of water to a boil and add vermicelli. Stir and cook until noodles are white and tender but still firm, about 3-5 minutes. Drain in a colander and rinse under cold water, fluffing the noodles to separate the strands. Drain again completely.
For the veggies
- In a large sauté pan (mushrooms should fit in a single layer), heat olive oil over medium-high heat. Add mushrooms and season with salt and pepper. Toss to coat all mushrooms with the oil and then spread them into a single layer.
- Cook for four minutes on medium-high heat without stirring. Stir and cook for 2 more minutes without stirring.
For the tofu
- see below
For the sauce
- see below
To serve
- Divide the noodles between four bowls. Arrange veggies and tofu on top and garnish with peanuts and basil, cilantro and mint. Just before eating, drizzle with sauce to taste and toss.
Fail-proof Crispy Baked Tofu
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Ingredients
- 14 ounces firm tofu
- 3 tbsp tamari sauce sub: soy sauce
- 1 tsp chili sauce
- 1 tsp toasted sesame oil
- 1 tbsp maple syrup
- 4-5 tbsp arrowroot flour
Instructions
- Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper.
- Wrap tofu in a clean, absorbent towel and press (e.g. by putting underneath books or a chair) in order to get out moisture. Let it be pressed for about 15-20 minutes.
- Cut pressed tofu into 3/4-inch cubes and add to a large bowl. Pour in sauce, chili sauce, sesame oil, and maple syrup. Use a spoon or hands to combine. Let marinate 2-3 minutes, stirring occasionally.
- Transfer tofu to a large freezer bag. Add 1 tbsp arrowroot at a time and toss to coat. Continue adding more arrowroot and tossing until tofu is coated in a gummy, white layer.
- Place tofu onto the baking sheet and bake for about 20-25 minutes. Flip at 18 minutes. Once removed from the oven, it should be firm to the touch, firm on the edges, and slightly browned on the exterior. Depending on your oven you might need to alter baking time a little bit.
Hot Sweet Peanut Dipping Sauce
A sweet and slightly spicy peanut sauce that is out of this world good.
Prep Time10 mins
Servings: 8 rolls
Ingredients
- ½ cup peanut butter
- 1 lemon, juice thereof
- ¼ cup soy sauce sub: tamari sauce
- 3 tbsp maple syrup
- 2 tsp fresh ginger grated
- 1 garlic clove minced
- 1 tsp sesame oil
- ¼ tsp red pepper flakes
- 2 tbsp water or slightly more
Instructions
- Add all ingredients except water to a small mixing bowl and whisk to combine. Add water by a tablespoon until desired consistency is achieved. Taste and adjust flavors as needed. Keep refrigerated until ready to serve.
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