This has got to be low carb too, yes?
Yes. Let’s just go with it.
This is delicious, kids. Yesterday after I introduced the whole vegan-week thing (thanks for the lovely response to that!), I got to thinking about what I could make vegan. It was HARD. My go-to flavor components are cheese and butter so…YEAH. About that.
The more I pondered, the more I realized that a LOT of Asian-style dishes are already vegan, or very close to it. There isn’t a ton of random animal-derived junk to contend with replacing, and minus a few fish-based ingredients which can be eliminated easily, there are TONS of major flavors in Asian-style cooking that are totally plant based.
So, that’s what’s up first. Asian-style quinoa with raw veggies and crispy tofu.
I KNOW. It doesn’t sound contrived. It sounds just like….something I would already eat? That’s the point – not to fake out anyone, not to hide crap and call it meat when it’s really…not…but to eat real, fresh food that tastes GREAT and just happens to be vegan.