Der Beitrag Sweet and sour chicken erschien zuerst auf kitchensplace.
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This dish has been on my to-do list for so long and now I’ve finally found the time to devote myself to it. The result was this delicious result, which can be prepared 100% vegan or classically with organic chicken fillet.
While looking for the perfect flavors, I was surprised how easy it is to prepare this sweet and sour chicken. You really don’t need any extraordinary ingredients or a lot of flavor enhancers and aromas. With the simplest ingredients that everyone has at home, the sweet and sour sauce with crunchy vegetables can be prepared and enjoyed in just 30 minutes.
Nutritional information per serving of sweet and sour chicken:
Calories: 473 – Protein: 20g – Fat: 7g – Carbs: 82g
Sweet and Sour Chicken
Ingredients
- 180g chicken fillet (vegan, e.g. soy-based)
- 3 spring onions
- 1 paprika
- 50g bamboo slices
- 50g pineapple in pieces
- 150g basmati rice
- For the sauce :
- 3 tbsp soy sauce
- 1 tbsp tomato paste
- 1 tbsp tomato ketchup
- 1 tbsp white wine vinegar
- 3 tbsp sugar
- a bit of salt
- 1 teaspoon cornstarch
- some water
- Vegetable oil for the pan
Directions
- Step 1 First, fry the meat on both sides in a pan with vegetable oil at 3/4 the heat. Then remove, cut into bite-sized pieces and set aside.
- Step 2 Cook the rice according to the package instructions.
- Step 3 Cut the spring onion and paprika into fine cubes and sauté in a pan over medium heat.
- Step 4 Meanwhile, stir the sauce together. Make sure that the cornstarch is only stirred in last, so that no lumps form. Add enough water (or pineapple juice) until the sauce has a good, not too runny consistency. Season to taste with salt.
- Step 5 Now add the sauce, bamboo slices, pineapple and meat to the vegetables, mix well and let it steep for about 5 minutes over medium heat.
- Step 6 Serve everything with rice.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Sweet and sour chicken erschien zuerst auf kitchensplace.
]]>Der Beitrag Lentils Bolognese Vegan erschien zuerst auf kitchensplace.
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A few years ago, I would never have imagined going vegan. Even if I’m not a 100% vegan now, I am still resorting to vegan recipes and dishes more and more often and trying out new foods. So it was with this vegan Lentils Bolognese, which I like at least as good as the original spaghetti bolognese .
What I find particularly great about this variant is that absolutely no animal products have to be used and the Lentils Bolognese have great nutritional values even without meat. If you even take a closer look, this Lentils Bolognese is much healthier than the original meat variant, as it has very little fat but still has enough protein. Lentils become a real superfood here too!
Nutritional information per serving of Lentils Bolognese:
Calories: 374 – Protein: 16g – Fat: 3g – Carbs: 71g
Lentils Bolognese
Ingredients
- 2200g spaghetti
- 1 onion
- 1 clove garlic
- 1 can red lentils
- 2-3 carrots
- 250ml vegetable broth
- 1 can chopped tomatoes with basil
- 2 tbsp tomato paste
- 1 tbsp sugar
- 1 bunch fresh basil
- salt, pepper, Italian herbs
- olive oil for the pan.
Directions
- Step 1 Cook the spaghetti according to the package instructions
- Step 2 Meanwhile, dice the carrots and onion and finely chop the garlic
- Step 3 Heat a deep pan with olive oil. Sauté the onion and garlic in it, then add the carrots and cook at a higher temperature. Deglaze with vegetable broth and boil for about 5 minutes
- Step 4 When the liquid has evaporated, stir in tomato paste, lentils and chopped tomatoes. Add sugar and season generously with salt, pepper and Italian herbs
- Step 5 let the sauce simmer gently. Finally, coarsely chop fresh basil and stir into the sauce.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Lentils Bolognese Vegan erschien zuerst auf kitchensplace.
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