Basic Stir-Fry Sauce (Vegan)

This is my best attempt at a vegan "knock-off Chinese food" sauce for stir-fried vegetables. Usually I do the following:

1) Dice whatever veggies I have on hand and want to include: any combination of onion, celery, carrot, pepper, broccoli, zucchini, snow peas, etc.

2) Pan fry the veggies in a large skillet (see NOTE, below) seasoning with SPG. I don't use any oil, just add a little water or veggie broth each time they start to stick a little. 

NOTE: Start with the onion, then add the harder veggies once the onion is clear, and then the softer ones once the harder ones (broccoli stalks, carrots, celery) have softened slightly.

3) These veggies are yummy at this stage as is, and sometimes I just serve them over brown rice with a little Bragg's liquid aminos or tamari sauce. But if I want a semi-thick dish reminiscent of those at Chinese restaurants, I make a sauce of the following (usually doubling for my large family):

Combine in saucepan:

3+ Tbsp. tamari sauce or Bragg's liquid aminos

2+ Tbsp. white wine (if I have it on hand) or tasty vinegar

2+ Tbsp freshly squeezed orange juice

1 Tbsp. real maple syrup (if you want a sweetish sauce)

4) Add Asian seasonings and maybe some grated fresh ginger and simmer lightly.  

5) Add:

1 C pureed great northern or navy beans (for thickening and protein)

Veggie stock or more juice/aminos (to get consistency you like)

6) Combine with veggies and serve over brown rice.  

7) We like nuts in it, too!  Add almonds, peanuts, cashews, or even walnuts. We just have them available on the table as a topping.

Molly's Moroccan Spiced Lentil & Chickpea Soup (Vegan)

1 large onion, diced

3 garlic cloves, minced

2 celery sticks, chopped fine

2 carrots, chopped fine

1 tsp. cumin seeds (I used ground)

1/2 tsp. cinnamon

1/2 tsp. turmeric

1 tsp. smoked paprika

1/2 tsp. chili flakes (opt)

5 tomatoes, roughly chopped (I used canned diced)

4-5 C. veggie broth

200 g red split lentils

2 Tbsp. rose harissa or 1 Tbsp. harissa (I omitted)

1 tsp. sea salt

1 can chickpeas (use the aqua faba in your broth)

Chopped kale, to taste

3 handfuls coriander (cilantro), roughly chopped for topping

TAHINI DRESSING

juice 1 lemon

1 Tbsp. tahini

3-4 Tbsp. water

1/2 tsp. sea salt

twist black pepper

1) In a large pan, water saute the onion on medium heat until soft and browning. (Add a little water at a time as it begins to stick.)

2) Add in garlic, celery, and carrots, along with SPG. Stir to combine and cook for 2-3 minutes or so. Add the spices and stir until the veggies are coated.

3) Add the chopped tomatoes, allowing them to soften a little. Next add the broth, lentils, and harissa. Simmer for 10 minutes, covered, then removed the lid and simmer for 10 minutes more. Add the chickpeas and kale and stir to combine.

4) Taste and add more seasonings as needed.

5) Combine ingredients for tahini dressing and blend until creamy.

TO SERVE:

1) Drizzle hot soup with tahini dressing then top with cilantro leaves and chili flakes to taste.

This recipe is modified from this original from Rebel Recipes.