Category Archives: Vegan Asian Food

Eat the Rainbow! Vegan Stir-fry


Homemade organic vegan stir-fry. Use oil or water, it will turn out just as good without oil.

This one uses, enoki, shiitake, baby portabella, and oyster mushroom, with red onion, tofu, baby  corn, bamboo shoot, red cabbage, red pepper, green beans, carrot, basil, spices of garlic, ginger, celery seed (crushed), black pepper, paprika, TJoe’s organic garlic bbq siracha sauce, soy sauce, chili sauce.

Cook the mushroom and onion first, then add tofu, 1/2 of the sauce/spice. Then put the rest of the rest of the veggies in and cook until it is cooked to your liking adding the restof the sauce in the last several minutes.

Option marinade the tofu, bamboo shoots and corn ahead of time with the sauce ingredients.

All mixed up, cooked and yum!


Served with Curry shallot long rice pilaf. Made with curry and spices, dried shallots from last year’s homegrown garden harvest, and peas.  Picture is before fluffing to eat.

I hope you like this meal.

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Vegan Chinese food, Happy New Year!

Mapo Naperville, IL

Cold appetizers, or try them as a main dish!
Cold appetizers, or try them as a main dish!

Pickled veggie, Spicy cold noodles, vegan chicken-which is bean curd (tofu skin) wrapping bamboo and shiitake  mushrooms.

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Vegan Hot n Sour Soup, Vegan Gumbo

Vegan Hot n sour/gumbo Soup
Vegan Hot n sour/gumbo Soup

It’s pretty much okra season around here, and along with the surplus of tomatoes and peppers we have to come up with interesting ways to enjoy the bounty while it is here.

And so is the new creation of adding okra to Hot n Sour soup.  It’s a bit of a gumbo and a bit of traditional hot n sour, that has of course been veganized.

The results- deelicious and good. Seconds please!

Veggie Stir Fry Dinner

Veggie Stir Fry
Veggie Stir Fry

Made with all organic veggies of red onion, pea pods, rapini (or Chinese Broccoli), straw mushroom, shiitake mushroom. Sauce is Organic Siracha BBQ, Organic Tamari, Organic mustard (spicy brown), homegrown andhome made Organic Chili paste using Korean Hot peppers,  all mixed with a dilution of water.

Served with Jasmine rice cooked in veggie broth, Edamame, and Marinated Organic Tofu jerky made in the dehydrator.


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