Daily Vegan Lunch for 22 November, 2013: Two Mushroom Rice Noodles

double mushroom noodles vegan double mushroom noodles vegan

1/2 package of thin rice noodles
1 tablespoon oil
2 cups white or yellow onion, sliced
1 cup dried shiitake mushrooms, reconstituted in water for at least 20 minutes
1 cup dried cloud ear mushrooms a.k.a. black fungus, reconstituted in water for at least 20 minutes
3 cups cabbage, thinly sliced

2 tablespoons soy sauce OR vegetarian mushroom “oyster” sauce
1 teaspoon sesame oil


Boil water in a medium sized pot, take off heat and add noodles.  Soak noodles for 5 minutes and drain, set aside.

Fry the onions in a pan in the oil at medium-high heat until onions are translucent, about 2 minutes.  Add cabbage and sauté until cabbage begins to wilt, about 2 minutes.  Add drained mushrooms (save water for a later use) and stir fry for about a minute.  Add noodles and soy sauce or mushroom oyster sauce to the pan and stir gently until mixed.

Daily Vegan Lunch for 13 November, 2013: Barbecue Tomato Fried Rice

vegan barbecue fried rice



1 tablespoon oil
1 cup vegan chorizo, veggie burger crumbles, or finely chopped vegan sausage (I used vegan chorizo)
2.5 cups cooked refrigerated rice
1 cup tomato, chopped
1.5 cups cabbage, chopped
1.5 cups green onions, chopped

2 teaspoons soy sauce
1 tablespoon ketchup
1 teaspoon vegan Worchestershire (or additional soy sauce)


Prepare all ingredients and set them in bowls stove-side. Heat 1 tablespoon oil in a large pan or wok until smoking. Fry vegan chorizo first, stirring it quickly. Add cabbage next and toss around for 30 seconds. Add rice, tomato, and green onions, stir until everything is incorporated.

Turn off heat. Make a well in the center of the stir fry. Pour soy sauce, ketchup, and vegan Worchestershire into this well and then stir them through. Add salt to taste.

Daily Vegan Lunch for 11 November, 2013: Szechwan String Beans

vegan szechwan string beans


2 teaspoons oil
2 cups string beans (I used frozen organic green beans)
2 cloves garlic, minced
1 tablespoon mushroom oyster sauce OR 2 teaspoons soy sauce and 1 teaspoon sugar, mixed


Heat oil in a pan on high heat until it smokes. Add green beans to the pan and stir fry for about 45 seconds. Add garlic, allow it to sauté 30 more seconds. Add mushroom oyster sauce or soy sauce and sugar.

Serve with rice.

Daily Vegan Lunch for 30 October, 2013: Shredded Vegetables and Peanut Sauce

vegan shredded vegetable stir fry and peanut sauce


2 teaspoons oil

2 cups julienned bamboo shoots, rinsed and drained (buy big cans from an Asian market)
1 cup shredded carrot
1.5 cups shredded white or green cabbage or napa cabbage
1.5 cups shredded red cabbage

1 tablespoon fresh garlic, minced

2 tablespoons peanut butter
2 teaspoons soy sauce or to taste


Chop and/or prepare all ingredients and set them near the stove. In a large pan, bring oil to the smoking point at high heat. Add bamboo shoots, stir fry 30 seconds. Add the cabbages and toss around for about 30 seconds. Add carrots, stir. Turn the heat down to medium-high. Make a well in the center of the vegetables and add garlic. Wait 30 seconds, add peanut butter and soy sauce. Once the peanut butter begins to melt, stir everything to incorporate. Top with green onions and serve with rice.

Daily Vegan Lunch for 24 October, 2013: Sticky Rice Cake Stir Fry

Sticky rice cakes (tteok) are also a thing in Chinese cuisine. This is based on a Chinese New Year recipe. The tteok I used are Korean but from what I hear they’re virtually the same if they are a Chinese brand.

chinese rice cake stir fry


1 tablespoon oil
1.5 cups firm tofu
3 cloves garlic, minced
3 cups cabbage, sliced
2 cups sliced bamboo shoots from a can, drained
2 cups sticky rice cakes, pre-soaked for 2 hours plus or boiled for 30 seconds in water
2 cups dried shiitake mushrooms, reconstituted in water for 30 minutes plus
1/4 cup soy sauce or to taste
1 tablespoon sesame oil
1 tablespoon Chinese cooking wine or dry sherry
2 teaspoons vegetarian mushroom “oyster” sauce, vegan Worchestershire sauce, or salt to taste

1/2 cup green onions, chopped


Pre-soak mushrooms, drain and slice them small to prepare them for use. Set them aside. Pre-soak tteok or boil them, also set them aside. Drain and crumble tofu, chop cabbage, drain bamboo shoots, and generally prepare everything to be dumped into a large stir fry pan at once.

Heat a large stir fry pan or wok with oil in it to medium high heat. Add the tofu and a tablespoon of soy sauce. Stir fry tofu until it is slightly brown. Add each of these, waiting about a minute between each addition: cabbage, bamboo shoots, mushrooms. Lastly, add the tteok, the remaining soy sauce, sesame oil, Chinese cooking wine, and garlic. Stir well. Add the tteok. Taste test it and add vegetarian oyster sauce or salt if needed. Serve topped with green onions.

You can also omit the tteok entirely and serve the stir fry over rice.

Daily Vegan Lunch for 11 July, 2013: Smoky Eggplant Shiitake Stirfry

vegan smoky eggplant shiitake stirfry

vegan smoky eggplant shiitake stirfry


3 cups eggplant, cubed
1 cup onion
1.5 cups whole shiitake mushrooms, soaked if dried
1.5 cups Beyond Meat chicken or other unchicken chopped small (optional)
2 teaspoons oil


1 Tablespoon ketchup
1 Tablespoon vegan Worchestershire sauce (substitute extra T. of soy sauce if unavailable)
4 Tablespoons soy sauce
2 teaspoons sugar or 1 teaspoon agave nectar
3 cloves garlic, minced
1 teaspoon sesame oil
3 drops liquid smoke
1 teaspoon arrowroot or cornstarch

Soak the mushrooms at least 10 minutes. Once they are soaked, cut them in half or quarters and set them aside. Chop all ingredients and make the sauce by combining all sauce ingredients in a small bowl and mixing, set aside. If you want a less-salt version of the sauce, replace soy sauce with reserved soaking water from the mushrooms. In a large skillet or fry pan on medium-high heat, add eggplant to pan with no oil or water. Cover the skillet with a large lid for 2 minutes. Uncover and flip browned eggplant and cover again for 2 more minutes. Repeat the process as many times as you need to brown eggplant evenly. Turn heat to high. Add onion and Beyond Meat, if using. Cook about 1 minute. Add mushrooms and sauce and stir until it thickens. Serve over rice.

Daily Vegan Lunch for 9 July, 2013: Double Mushroom Stir Fry with Black Bean Sauce

Mushrooms are super foods — like avocados and nuts, they act as nature’s brooms, sweeping out carcinogens from your body. They are also a great source of mood-boosting vitamin D — keep in mind vitamin D helps you to absorb calcium. Mushrooms are just great all around!

vegan mushroom stir-fry with black bean sauce




1 tablespoon oil
1/2 cup red bell pepper, chopped (I used roasted red bell peppers from a jar)
1 cup shiitake mushrooms, I used whole dried shiitakes as I think they are more flavorful then the fresh ones
2 cups maitake, oyster, or button mushrooms
1 cup chopped green onions
1 carrot, julienned

1 cups reserved mushroom soaking water or just water
1 tablespoon soy sauce
1 tablespoon black bean sauce with garlic, this is the brand I used:

lee kum kee sauce

3 cloves minced garlic
2 teaspoons sugar or 1 teaspoon agave nectar
1 teaspoon arrow root powder or cornstarch


Soak the shiitake mushrooms if necessary for about 10 minutes up to overnight. Drain them, reserving one cup of the soaking water. Mix the soaking water (or plain water if you are using all fresh mushrooms) with soy sauce, black bean sauce, garlic, sugar, and arrow root or cornstarch in a small bowl, set aside. In a large pan on very high heat (as high as the range will go) stir fry the carrot. Next add shiitake and whatever other type of mushroom you are using. Add red pepper, onions, and then quickly add the sauce to the pan. In 30 seconds, the sauce will thicken ever so slightly as you stir it. Done! Like most stir fries, this takes longer to prep the ingredients then it does to actually cook. Serve over rice or mixed into noodles.