VEGAN SWEET AND SOUR PORK RECIPES

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VEGAN SWEET & SOUR PORK | ASIAN INSPIRATIONS



Vegan Sweet & Sour Pork | Asian Inspirations image

Our vegan-friendly take on the Chinese takeaway classic Sweet & Sour Pork. Get this plant-based recipe for Vegan Sweet & Sour Pork. Recipe by Asian Inspirations.

Provided by AsianInspirations

Total Time 45S

Prep Time 20S

Yield 3-4

Number Of Ingredients 14

300g dried soy meat (rehydrated, then drained)
1 cup cornflour
6 pieces canned pineapple rings (well drained, cut into chunks)
1 green capsicum (sliced)
1 red capsicum (sliced)
1 tomato (sliced)
1 onion (sliced)
2 tbsp chilli sauce
4 tbsp tomato sauce
1 tbsp vinegar
1 tbsp vegetarian stir fry sauce
2 tbsp sugar
2 tsp light soy sauce
5 tbsp water

Steps:

  • To Cook Add soy meat into a bowl, then add the cornflour, thoroughly coating the soy meat. Shake off excess, then deep-fry at 190°C until crisp and golden-brown. Drain on paper towel and set aside. Add the sweet and sour sauce ingredients in a pot, stir to combine, then bring to a boil. Add the capsicum, tomato and pineapple, and stir fry until slightly softened. Add in the soy meat, stir through to coat in the sauce. Serve immediately with steamed rice.

VEGAN SWEET & SOUR PORK | ASIAN INSPIRATIONS



Vegan Sweet & Sour Pork | Asian Inspirations image

Our vegan-friendly take on the Chinese takeaway classic Sweet & Sour Pork. Get this plant-based recipe for Vegan Sweet & Sour Pork. Recipe by Asian Inspirations.

Provided by AsianInspirations

Total Time 45S

Prep Time 20S

Yield 3-4

Number Of Ingredients 14

300g dried soy meat (rehydrated, then drained)
1 cup cornflour
6 pieces canned pineapple rings (well drained, cut into chunks)
1 green capsicum (sliced)
1 red capsicum (sliced)
1 tomato (sliced)
1 onion (sliced)
2 tbsp chilli sauce
4 tbsp tomato sauce
1 tbsp vinegar
1 tbsp vegetarian stir fry sauce
2 tbsp sugar
2 tsp light soy sauce
5 tbsp water

Steps:

  • To Cook Add soy meat into a bowl, then add the cornflour, thoroughly coating the soy meat. Shake off excess, then deep-fry at 190°C until crisp and golden-brown. Drain on paper towel and set aside. Add the sweet and sour sauce ingredients in a pot, stir to combine, then bring to a boil. Add the capsicum, tomato and pineapple, and stir fry until slightly softened. Add in the soy meat, stir through to coat in the sauce. Serve immediately with steamed rice.

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