Vegan San Choy Bow with Textured Vegetable Protein and Water Chestnut Mushrooms
Get ready to indulge in this delicious and easy vegan san choy bow recipe, where each bite is a perfect balance of flavours and textures - showcasing that vegans don’t have to miss out on traditional dishes.
What I love about this vegan San Choy Bow recipe is utilising the plant-based master ingredient of texture vegetable protein (TVP), as well as the crunchy allure of water chestnut mushrooms. The interplay between the hearty TVP and the crispness of water chestnut mushrooms is what makes this recipe a true triumph in achieving the perfect balance of textures.'
The Protein Powerhouse: Textured Vegetable Protein (TVP)
A hot topic in veganism is “where do vegans get their protein?”.
A popular high-protein ingredient for vegans is the ever so versatile textured vegetable protein. TVP acts as a meat substitute in an array of vegan recipes, whether it be recreating loaded vegan nachos, vegan sloppy joes or even some meaty vegan pies.
Whatever you try to recreate, you can rest assured that texture vegetable protein is an affordable and high protein ingredient for vegans - just 50g equals a whopping 26g of protein!
TVP's protein-packed nature not only promotes a balanced diet but also contributes to sustainable eating practices. Its adaptability in absorbing flavours makes it a chameleon in the vegan cooking scene, seamlessly transforming into the desired texture for any dish, including this vegan San Choy Bow recipe.
Explore the Crunch: Water Chestnut Mushrooms
Nestled within this vegan recipe are the delightful Water Chestnut Mushrooms. These unique mushrooms contribute a distinctive crunch, elevating the overall texture of the vegan San Choy Bow. With their crispness and earthy undertones, water chestnut mushrooms bring a harmonious contrast to the minced TVP, creating a symphony of textures that works just so well.
Vegan San Choy Bow Recipe
Sauce Preparation:
Mix cornflour with water until lump-free.
Add soy sauce, vegetarian oyster sauce, and Maple Syrup to create a flavourful sauce.
Filling Creation:
Rehydrate your Textured Vegetable Protein by combining it with boiling water, achieving a minced texture.
In a frypan, sauté garlic and ginger powder until aromatic. Add carrots, spring onion, and a medley of mushrooms, cooking until lightly browned.
Introduce the rehydrated Textured Vegetable Protein and the prepared sauce to the frypan. Stir and cook until well combined, allowing the sauce to thicken.
Serving:
Transfer the delectable filling to a serving bowl.
Arrange large lettuce leaves (iceberg) on the side, ready to cradle the savoury mixture.
Garnish with crushed cashews and chopped spring onions for a burst of freshness.
To truly savour this vegan San Choy Bow recipe, spoon a generous amount of the savoury filling onto a lettuce leaf, adding a sprinkle of cashews and spring onions. The crispness of the lettuce, the crunch of water chestnut mushrooms, and the protein-packed TVP create a flavour symphony that transcends expectations.
This Vegan San Choy Bow recipe not only tantalises taste buds but also introduces the wonders of Textured Vegetable Protein. TVP is a truly wonderfully mince-like ingredient that adapts so well into many recipes, and works a treat in this san choy bow recipe!
Let’s gather our ingredients, as we get ready to whip up this flavoursome and easy vegan san choy bow recipe that’s perfectly refreshing and tasty.
INGREDIENTS
Vegan San Choy Bow Recipe (with textured vegetable protein)
For the Sauce:
1 1/4 tsp cornflour
2 tbsp water
3 tbsp soy sauce
3 tbsp vegetarian oyster sauce
1 tbsp maple syrup
For the Filling:
2 cups Textured Vegetable Protein
2 cups boiling water (for soaking TVP)
1 garlic clove, minced
1/2 tsp ginger powder
1 small carrot, finely chopped
1/2 cup spring onion, chopped
¾ cup white mushrooms, finely chopped
¾ cup canned water chestnut mushrooms, finely chopped
For Serving:
8-10 large lettuce leaves (iceberg)
Crushed cashews
Spring onion, chopped
METHOD
Mix cornflour with water until lump-free. Add the remaining sauce ingredients and mix together.
Rehydrate Textured Vegetable Protein by gently combining it with boiling water in a heatproof bowl. Let it soak for 5-10 minutes until it achieves a minced texture.
In a frypan over medium heat, warm oil. Sauté garlic and ginger powder until aromatic. Add carrots, spring onion, and mushrooms. Cook until lightly browned.
Introduce the rehydrated Textured Vegetable Protein and sauce ingredients to the fry pan. Stir and cook until well combined, allowing the sauce to thicken.
Transfer the filling to a serving bowl. Arrange lettuce leaves, cashews, and spring onions on the side.
To enjoy, spoon some filling into a lettuce leaf, and garnish with cashews and spring onion.
