In this vegan version of sweet and sour chicken, textured vegetable protein is used instead of meat to make it healthier without sacrificing taste. This recipe is quick and easy to make at home, and it's great for when you want Chinese takeout.
Ingredients: 1 cup textured vegetable protein TVP. 1 cup vegetable broth. 1/4 cup cornstarch. 1/4 cup soy sauce. 1/4 cup rice vinegar. 1/4 cup ketchup. 1/4 cup brown sugar. 1 bell pepper, diced. 1 onion, diced. 2 cloves garlic, minced. 1 tablespoon vegetable oil. 1 tablespoon sesame oil. 1 tablespoon grated ginger. Salt and pepper to taste. Cooked rice, for serving.
Instructions: In a bowl, rehydrate TVP with vegetable broth for 10 minutes. Drain excess liquid. In another bowl, mix cornstarch, soy sauce, rice vinegar, ketchup, and brown sugar to make the sauce. Heat vegetable oil and sesame oil in a large skillet over medium heat. Add bell pepper, onion, and garlic. Saut until softened. Add rehydrated TVP to the skillet. Stir-fry until lightly browned. Pour the sauce over the TVP and vegetables. Stir well to coat evenly. Add grated ginger. Season with salt and pepper to taste. Simmer for 5-7 minutes until the sauce thickens. Serve hot over cooked rice.
Prep Time: 15 minutes
Cook Time: 15 minutes
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