If someone were to pick one genre of food that seems to naturally fit into the vegan lifestyle, it would have to be Asian food. Anyone remotely familiar with the cuisine must no doubt think it is impossible to get a plate of Asian food that lacks exceptional color, in large part created by the variety of vegetables the styles uses. The dishes we’ve pulled up today are certainly not lacking in overall delivery, and it’d be hard to call the tastes bland. Play around with these dishes this week, or as a single five-course meal; we’ll start with the appetizer.
Wonton Soup (Vegan Yum Yum)
While traditional wonton soups are not typically vegan, this one will make you forget all about the others you’ve had. Stuffed with Chinese broccoli, chopped seitan, and rolled in a chili-mustard sauce, these wontons are a quick and easy solution for an afternoon snack or a dinner starter. The ginger-soy broth base complements the flavors of the wontons nicely, as they are meant to be the “star” of this show. Less broth is used than in a typical wonton soup for that same reason. Throwing some collard greens into the broth will add some “meat” to the flavor as well, in a fashion that only those greens can.
Error. Page cannot be displayed. Please contact your service provider for more details. (11) Mushroom Fried Rice (Food and Wine)
Fans of Asian food know the value of rice as a sidekick to a primary dish or a hearty lunch. As such, fans of rice are likely to have some leftover cooked rice sitting in the fridge, which happens to be exactly what you’ll need in order to make this under-10-minute dish! Mushroom lovers rejoice, as three different types are used in this fried rice, along with some ginger and scallions that add a new dimension. The earthy, rich flavor of the mushrooms ricochets off the spiciness of the red-pepper flakes, which can be left out by less-adventurous eaters.
Asian Asparagus (Taste of Home)