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Vegan (!!) Lemon-Teriyaki Shrimpz Stir-Fry Noodles w/ Bell Pepper

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Vegan what?? Vegan Shrimpz! Yes, you read correctly! And no, we are not doing any boring vegan fish alternative here but an incredibly delicious one, that actually tastes like the real deal! To make these Shrimpz taste even more delicious, we are combining them with saucy noodles with a lemony twist and fresh veggies. The combination is a real dream. And trust me, you will miss nothing in here.

I totally understand if this is a bit suspicious to you and you have some worries regarding the taste in a vegan fish alternative. I totally understand it because I have been there too. Nonetheless, I gave Vegan Zeastar Shrimpz a shot and I am super happy I did – because I was totally convinced. All in all I would say that they probably taste somewhere between 85-90% like ‚real‘ Shrimpz. The only difference is that these have a slight lemon flavour to them and are a bit softer texture-wise.

What is special about this dish?

First of all, we have the vegan Shrimpz, which already are very special. If you want to read more about those, skip to the next paragraph. Besides these though, there also are a few other aspects that make this dish kinda special. For example the teriyaki sauce. It is not the regular sweet and salty teriyaki sauce that you get with your favourite takeout dish. In here we are adding fresh lemon juice to the mix, which gives it a surprisingly good and super tasty flavour. It lightens everything up and adds a fresh note.

What is more, this recipe is really incredible versatile! In here the recipe calls for bell peppers and green beans because it is what, in my opinion, goes best with the sauce and the Shrimpz. If you do not happen to have these veggies at home however, you can easily substitute them for other ones like broccoli, carrot, zucchini, asparagus, peas – whatever you can find! Also the protein source can be altered and switched to chicken, tofu, or something else if you wish to do, although it definitely tastes best with these vegan Shrimpz!

Vegan Shrimpz? Really?

Nothing beats some crispy on the outside, soft on the inside, delicious shrimps, right? Well it definitely is a dream tastewise, but after having watched Seaspiracy, you know that fish consumption definitely is not a dream from a sustainability perspective (Seaspiracy is a documentation about the fishing industry and its dramatic consequences). Fortunately, we do not need to destroy our oceans and environment in order to have that delicious shrimp flavour. How so? By opting for vegan fish alternatives like Vegan Zeastar!

I too was a bit suspicious when I prepared the Shrimpz for the first time. Given that, it was twice as surprising that these Shrimpz really resemble the taste of real shrimps very, very well. They are mainly made out of starch, water, soy and lemon, which makes it even more fascinating in my opinion! When you purchase them, they come already covered in breadcrumbs, which not only saves you time and work but also is extra delicious!

Vegan Zeastar offers a variety of other products too, including vegan Sashimi and Calamari, however the shrimpz are my favourite from what I have tried so far. All products also are super easy to prepare, which I believe is amazing!

Where to find them?

In Austria you can find the Vegan Zeastar products, including the Vegan Shrimpz at the SPAR supermarket in the frozen section!

how to make this dish – and how to prepare these shrimpz?

Both are way easier than they may seem at first. To make the stir fry, all it essentially comes down to is to chop the veggies, fry them in a pan, mix the teriyaki sauce, boil the noodles and mix it all together! Really not complicated, is it? Also making the sauce is not complicated since you only need to mix ingredients you probably have at home anyway!

the shrimpz: 3 different ways of making them

The package suggests that you deep fry them. Nevertheless, I tried 3 different version of preparing them and they all turned out to taste equally delicious: deep frying, semi-deep frying and oven baking.

  1. Deep-frying: this is the preparation method the package suggests. To do this we need to add about 4 cm of oil to a pan, enough that the Shrimpz can swim in it. In order to fry them, the oil needs to be super hot. If it is not hot enough, they will only soak up the oil and not turn out crispy. So be patient with heating up the oil and once hot, fry the Shrimpz for about 2 minutes on each side until golden-brown and crispy!
  2. semi-deep frying: for this method less oil is used, only about one centimeter. The remaining process is the same as it is for deep-frying, just that it probably takes about 4 minutes for each side!
  3. oven baking: if you want to go for this method, just drizzle the Shrimpz with oil and bake them at 225°C for 20 minutes, flipping them every 5 minutes

My preferred method definitely is oven baking because 1) it is the easiest to make with the least work, 2) it is the healthiest method since the least fat is used and 3) there is no food waste (when deep frying food, usually most oil is wasted). And really, there barely was any difference in taste. However, deep frying them definitely is the quickest way to prepare them.

Is dish dish healthy?

Yes! Because of its high veggie content, it is loaded with fibre, vitamins and nutrients. The bell peppers are packed with Vitamin C, making sure your immune system stays healthy throughout the cold season. Also the homemade teriyaki sauce definitely is healthier than store bought one since you really know and can decide what goes into it. Plus, the noodles not only give you a very comforting feeling but actually provide carbs, so you stay full of energy!

A MUST MAKE!

No matter whether you are vegan or not, you really need to try this recipe! It tastes SO incredibly delicious, is full of flavour and so easy to make! Definitely a new staple recipe at our house! Also, I can only highly recommend you try these Shrimpz, even, or especially, if you are a non-vegan!

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Vegan Lemon-Teriyaki Shrimpz Stir-Fry Noodles w/ Bell Pepper

These neither are your regular Shrimpz, nor is this your regular stir fry. In the recipe the classic Teriyaki sauce is taken next-level with a lemony twist and the Shrimpz are veganized since we are using Vegan Zeastars Shrimpz. A must make for all vegans and non-vegans!

Course bowl, dinner, lunch, Main Course
Cuisine asian, Chinese
Prep Time 10 Minuten
Cook Time 20 Minuten
Total Time 30 Minuten
Servings 3 servings

What you will need

  • 1/2 each red, yellow & orange bell pepper
  • 250 g green beans
  • 250 g rice noodles (glas noodles)
  • 1 clove of garlic
  • 1 thumb-sized piece of ginger
  • 1 tbsp oil
  • one package Vegan Zeastar Lemon Shrimpz
  • oil for frying/ baking

For the teriyaki sauce:

  • 3 tbsp soy sauce
  • 1 tbsp honey or maple
  • 1 tbsp sesame oil
  • juice of 1/2 lemon
  • 2 tsp sriracha or chili sauce

How to

  1. Start by heating up the oven to 225°C. Place the frozen Shrimpz on a baking tray lined with parchment paper and generously drizzle them with oil. Bake them for about 20 minutes, flipping them every 5 minutes.

  2. In the meantime wash and chop the bell peppers into thin strips, cut off the ends of the green beans and half them or chop them into bite-sized pieces. Peel and finely mince the garlic and ginger.

  3. In a pan heat up 2 tbsp of oil and fry the ginger and garlic for about 30 seconds until fragrant before adding in the remaining veggies and sautéing them on high heat for about 2 minutes. Turn down the heat and let them soften for roughly 5-10 minutes.

  4. Bring a pot with water to a boil and prepare the rice noodles according to package instructions. Usually they need to cook around 5 minutes, then drain and rinse them under cold water (so they do not continue to cook).

  5. Mix all ingredients for the sauce and add into the pan with veggies along with the drained noodles and give everything a good mix so it is all combined. Divide onto bowls, top with the prawns and enjoy!

I would love to know how you like this recipe, so feel free to let me know here in the comments or through Intsagram! Have fun cooking!
Enjoy,
Katie // Une Petite Cuisinière

The Ultimate (vegetarian) Bánh Mi Recipe Anyone Will Love (vegan options)

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Bánh what? Bánh Mi! This vegetarian/ vegan take on the Vietnamese Classic is nothing you would want to miss! Imagine crispy baguette, with a tangy, satisfying, spicy mayo, some super flavorful tofu, crunchy pickled veggies and a whole bunch of freshness! Doesn‘t that sound like something we would all need to bring some summery happiness into these cloudy days?

What is more, this can easily be prepared beforehand (essentially this means marinating the tofu and pickling the veggies) and then the dish is ready in what – 10 minutes probably! Sounds easy, right? Well, it is! And it is SO good!! When I made this, we devoured it, and finished every last crumb, although we already were super super full and happy 🙂

What is special about this dish?

Traditionally, bánh mi is served with pork sausage, cilantro, pickled carrots, radishes and buttery mayonnaise is a short baguette. However, we want to make it a little bit more nutritious and therefore do a few changes. Instead ig pork sausage, we are using marinated and pan-fried tofu. This not only makes this meal vegetarian (and optionally vegan) but also mire nutrient dense and less heavy in fats. What is more, instead of the buttery mayo, we are lightning it up by mixing in some greek yoghurt (in the following paragraph you can read how this is healthier). If you want to make a vegan version of it, you could decide to go for vegan mayo and for a plant based yoghurt instead.

How healthy is this recipe?

In general it can be said that this dish is pretty nutritious, because of the variety of ingredients. The pickled vegetables, that really account for that typical bánh mi flavor, are high in fibre and vitamins. The carrots for example, are a great source of Vitamin C, which helps boost your immune system – great for the colder season ahead!

Besides, the tofu also is high in protein and does contain all amino acids to make it a complete protein (if you want to read more about why tofu is so good for you, click here). And in comparison to traditional bánh mi, which is served with pork, it is considerably lower in saturated fats and higher in fibre. Since we are adding soy sauce to the marinade, the sodium content is rather high, however, you could use low-sodium soy sauce.

The bread is a great source of carbohydrates, providing you energy. It though is not wholegrain and is a simple carb. For more nutritional value, you can simply use whole grain baguette. This then is a complex carbohydrate, causing your blood sugar levels not to spike and keeping you full for longer due to its fibre.

Last but not least we have the mayo. It can be said that without the Mayo it is not really a bánh mi because it gives it this classic spicy and rich flavor. Nonetheless, mayo contains a lot of fats. They for the most prt are unsaturated, which is great for your brain, but too much also is not ideal. Therefore we are lightning this sauce up by mixing the mayo with greek yoghurt and sriracha. The greek yoghurt comes with a decent amount of protein and does not really change the flavor too much! A great way to lighten things up!

Make it vegan!

In case you want to make a vegan version out of this dish, that is super easy! Instead of traditional mayo and greek yoghurt, just use vegan mayo and a plant based yoghurt alternative. The bread should be vegan anyway and regarding the tofu marinade, you could just use vegan fish sauce or leave it out completely! And there you go and have your vegan version of it!

Is it really that simple to make?

Yes, it is! The only things you need to prepare are the tofu and the pickles. For the tofu, all that needs to be done is mixing the different sauces with garlic and ginger and letting the tofu bath in there for a few hours. The longer the better! If you only have one hour, that works too, just be aware that the flavor will not be that intense.

What else needs to be prepared are the pickles, but also those are easy peasy. Here we add some vinegar, rice wine vinegar, water and a little bit of sugar to a pot, bring it to a boil and then pour it over the slices carrots and radish and also just let them chill in the fridge.

Once the preparation is done, the rest is fairly easy. We just need to fry the tofu in the pan for about 2 minutes on each side and then fill the bread with the mayo, the tofu, the herbs, pickles and veggies! And voilà – there you go!

Seriously, I was not kidding when I say that we devoured this dish! It was sooo incredibly flavorful and satisfying and all the ingredients worked together in such great harmony. I cannot think of a reason for why you should not make this – it is just way too delicious!! In case you try this (which you should), I would love to hear how you like it, so feel free to leave a comment or text me on Instagram!

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The Ultimate (vegetarian) Bánh Mi Recipe Anyone Will Love (vegan options)

Step away from your regular sandwich game and take it next level! Crispy baguette filled with spicy, tangy mayo, super flavorful tofu, crunchy pickles and fresh herbs. Every bite is an explosion of flavor in your mouth – plus it is super easy to make!! No excuses not to make it!

Course lunch, Main Course
Cuisine Vietnamese
Prep Time 20 Minuten
Cook Time 10 Minuten
Total Time 30 Minuten
Servings 2 servings

What you will need

  • 1 baguette
  • 2 tbsp mayo
  • 1 tsp sriracha (or more if you wish)
  • 4 tbsp greek yoghurt
  • 1 cucumber
  • cilantro & mint

For the tofu:

  • 200 g tofu
  • 4 tbsp soy sauce
  • 2 tbsp (vegan) fish sauce
  • 1 tbsp sesame oil
  • 1 lime
  • 1 clove garlic
  • 1 thumb-sized piece ginger

Pickles:

  • 1 carrot
  • 1/2 radish
  • 50 ml white wine vinegar
  • 50 ml rice vinegar
  • 50 ml water
  • 1 tsp sugar

How to

  1. To marinate the tofu, finely grate or chop the ginger and garlic and mix with the soy sauce, fish sauce, sesame oil and lime juice. Cut the tofu into about 1/2cm thick and 3x4cm wide pieces, cover in the marinade and let sit for up to 3-4 hours (it also works if you only let them sit for an hour). The longer, the better.

  2. To make the pickles peel carrot and radish and cut into thin sticks. Bring the vinegars, water and sugar to a pot and bring to a boil. Place the carrot and radish in a jar and cover with the vinegar. Let sit for as long as possible – the longer the better.

  3. Once ready to prepare the rest, cut the baguette in two pieces and then cut them in half lengthwise (if you do not cut them through, it is easier to eat them). mix the mayo, greek yoghurt and sriracha and spread the bread with it. Next add the pickles.

  4. Remove the tofu from the marinade and fry it in hot oil for about 2-3 minutes on each side, turn down the heat to medium and pour the remaining sauce over the tofu and let it cook in.

  5. Add the tofu on top of the pickles, next the cucumber and then the herbs. Close the sandwich and enjoy!!

Have fun cooking & enjoy!
Love,
Katie // Une Petite Cuisinière

Super Comforting Turkish Roasted Bell Pepper & Lentil Soup

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Finally – it is soup season!! Isn‘t it the best feeling when the leaves are turning red and brown and the temperatures start to drop, while you are sitting inside, underneath a cozy blanket and enjoying a heavenly, warm bowl of soup? There are few things that are as cozy as this! And especially if you are enjoying this Ultra Creamy, Comforting Turkish-Inspired Roasted Red Bell Pepper Lentil Soup!

What is special about this dish?

We all know that soup basically is equal to comfort heaven. Yet, if you always have the same, good, old, pumpkin soup and chicken soup, it gets boring easily. So, in order to keep the soup game fun we need to switch things up. Just as we are doing with this soup – because it definitely is not your average soup!

Also, as the name says it is Turkish Inspired. Originally the lentil soup is made without bell pepper – but you know what? I thought a little veggie never hurt nobody, so why not adding it into the soup? What else is so great about this recipe is the creaminess of the soup. Soso heavenly thick and fillings – it is pure heaven. And the soup will actually keep you full and satisfied for long, because the lentils are packed with fibre.

Is this healthy?

Speaking of fibre, is this dish healthy? Soups tend to be pretty healthy in general because they mostly are packed with veggies. So is this soup. The main ingredient, the star of the show are the lentils. Those tiny, little things are packed with nutrients! They not only contain a decent amount of fibre, but also an incredible amount of plant based protein. This makes them a super nutritious base for the soup.

Regarding the rest of the ingredients, it can be said that they also are pretty nutritious. The bell peppers are loaded with vitamins and fibre and so are the onion and garlic. The vegetable broth mainly is added for the texture of the soup, but also may contain essential vitamins. The greek yoghurt on top is the dot on the eye, contributing a little more protein and deliciousness. The olive oil as a finishing touch makes sure you get your unsaturated fats and voilà, the perfectly balanced meal it is!

How to make this dish?

Soups (almost) never are difficult to make, so is this one. It really takes very little time and few ingredients to create such a delicious dish! All that needs to be done is sautéeing lentils and veggies, then covering it with broth and letting it simmer until the lentils are soft. We of course, do need to add some spices too, for that incredible flavor, but nothing too fancy or special. In the meantime the roasted red bell pepper can roast in the oven until golden brown. The process of roasting it will let the bell pepper intensify in flavor and sweetness!

Once both is done, it can all be blended up until having reached a creamy soup. It is beat not to add all liquid (from the broth) into the blender at once, this way you can adjust the consistency after blending. And that already is it! Isn’t it easy? If you want, you can also prepare a little salsa to go on top, by just finely chopping some jalapeños, cilantro and mint and mixing it with olive oil. This can go on top of the soup along with a dollop of greek yoghurt and some olive oil. Voilà! Enjoy!

Perfect for meal prep!

Just make a larger portion of it, let it cool to room temperature and fill it into tupperware. You can then freeze this and grab and thaw one whenever you are craving it. Or you know, on those days, when you are coming home exhaustedly and don’t really feel like cooking a lot! Just add a splash of water while reheating it and enjoy your meal!!

I genuinely hope, you‘ll enjoy this dish as much as we do and have an amazing time cooking it! Wishing you lots and lots of cozy fall days!

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Super Cozy Turkish Roasted Red Bell Pepper and Lentil Soup

This is not your average soup but a fun twist on the turkish, classic lentil soup. This Roasted Red Bell Pepper and Lentil Soup is a creamy heaven for cozy fall days and also so quick and easy to make! Plus, it is vegan and healthy – there are no excuses left not to make this!

Course Appetizer, Main Course, Soup
Cuisine turkish
Prep Time 10 Minuten
Cook Time 20 Minuten
Total Time 30 Minuten
Servings 4 servings

What you will need

  • 300 g red lentils
  • 4 red bell peppers
  • 2 tbsp olive oil
  • 1 yellow onion
  • 2 carrots
  • 2 cloves garlic
  • 1/2 tsp ground cumin
  • 2 tbsp tomato paste (Tomatenmark)
  • 1,5 l vegetable broth

Optional to serve:

  • 2 jalapeno peppers
  • 1 tbsp mint & parsley
  • olive oil
  • greek yoghurt

How to

  1. Start by preheating the oven to 200°C. Remove the core of the bell pepper and cut in half. Lay out on a baking tray, sprinkle with salt, drizzle with half of the olive oil and bake for 20 minutes until soft and slightly brown on top.

  2. In the meantime peel and finely dice the onion, garlic and carrot. Heat up the remaining olive oil in a pot and fry them in there for about 2 minutes until fragrant before adding in the lentils, cumin, a little salt and tomato paste and letting fry for another minute. Add the vegetable broth and let simmer for about 15 minutes until the lentils are soft.

  3. In the meantime remove the seeds and finely chop the jalapeños, mint and parsley and mix with the olive oil for a salsa!

  4. Once the bell pepper is done, roughly chop it and mix it with the lentils, as soon as they have finished cooking. Do this with a blender or a hand blender until creamy. If too thick, add a little more water.

  5. Divide onto bowls, garnish with the salsa and a dollop of greek yoghurt and enjoy!

Enjoy,

Katie // Une Petite Cuisinière

Better than takeout Crispy Sweet Chilli Tofu

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After having tried this recipe, you will never again think that tofu is boring. Crispy tofu tossed in that addicting, spicy, tangy, sweet chilli sauce served on a bed of fluffy rice. You will not want to go back to takeout and will want to start stocking up your fridge with tofu. A must try for all vegans and all non-vegans! 

What is special about this dish?

It is normal to think that tofu is boring and tastes like nothing. Because it really can. But if you know how to prepare it the right way, you‘ll be convinced differently! Just as in this recipe. Here the tofu is first tossed in flour and then baked. This makes it really crispy on the outside and provides a great texture. Personally, I think that the texture maters a lot when preparing tofu. It just is a completely different experience whether you have a crispy bite or a soggy pulp in your mouth. 

And then comes the sauce. The sauce is suuuper important! Since tofu itself is quite flavor neutral, the sauce it is toss in really matters! And this sauce is a slightly healthier twist on the conventional sweet chili sauce. Plus it is homemade, so it automatically tastes better and is fresher. 

Moreover, all of this is really easy to prepare and does not take very long either. Ot is perfect if you just want a quick dinner after an exhausting day or just a tasty lunch! 

Is this dish healthy? 

Tofu itself actually is really nourishing. It is high in protein and therefore a favorable ingredient in plant based diets. Plus, tofu contains a wide range of amino acids, vitamins and minerals, all essential for your body. A serving of tofu also comes with a small amount of carbs and fibre, making it a really nutritious addition to meals. 

Sweet chili sauces in general are not very nutritious. In order to achieve the addictive sweet flavor, a lot of sugar is needed. Usually, refined, white sugar is needed, which really has no benefit for your body. In this version we are substituting the white refined sugar for honey. Honey still contains sugar (without it would not have the sweet flavor) but also comes with other minerals, vitamins and health promoting features. Switching the refined sugar for honey does not drastically reduce the amount if sugar but it adds some nutritional value.

Plus, we are adding some greens on top, so we also get a decent amount of fibre and even more vitamins. And since we are serving it with some rice we also have a bunch of carbohydrates that will keep us energized! 

How to make this dish? 

The first thing that needs to be taken care off is the tofu because it takes the longest. Here it is essential that firm tofu is used and that we press it (placing it inbetween kitchen towels and letting something (rather) heavy sit on top). This way all the excess liquid is running out and it will turn out crispy. After is has being pressed for about 10 minutes, we can already chop it into about 1 cm sized cubes, which are then tossed in flour. The flour on the one hand binds the remaining liquid, and on the other hand forms a crust. Once they are placed on a baking tray, they can be drizzled with a little oil and baked in the oven until crispy.

That is it for the tofu. Now we can focus on the rest. First on the list is the rice. This can actually already be prepared while the tofu is pressing, since we only need to add rice, water and salt to a pot, bring it to a boil and reduce the heat. So what really still needs to be done is the sauce, for which we combine water, honey, vinegar, chili flakes and sambal olek in a pot and also bring that to a boil. In the meantime we also mix a little cornstarch with water and also mix it in. Also this can be turned down and simmer. The simmering will cause the honey to melt into the rest and everything to combine well, while at the same time the cornstarch helps to bind and thicken everything! After its time in the oven, the tofu can be taken out and tossed in the sauce and that already is it! 

Varieties of the dish

You can either enjoy it with some rice and broccoli, as described here but you can also enjoy the sweet chili sauce in several other ways. 

For example could you make a tofu stir fry out of it, by frying some veggies in hot oil and then adding the baked tofu and sweet chili sauce to it and mixing it. Also, you could add this tofu onto bowls or into wraps or even onto salads! 

If you are not that hyped for that much tofu, why not just make the chili sauce and keep it in the fridge? You can then use it for several different dishes and with several different ingredients. Make sweet chili noodles or sweet chili prawns! Add it to soups, to salad dressings or as a dip! There really are plenty ways of using it! 

This recipe is a great and easy way of making the kitchen staple a little lot healthier! And in combination with the tofu it is unbeatable!! Definitely something worth trying! 

I genuinely hope that you will enjoy this recipe and make it on repeat! If you do so, I would highly appreciate it if you leave a comment or send me a pic of your remake!! 

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Better than takeout Crispy Sweet Chilli Tofu

Whoever says tofu is boring, has not trued this dish. Spicy, sweet, addictive goodness that is super easy to make and will convince everyone of how delicious tofu can be! 

Course dinner, lunch, Main Course
Prep Time 10 Minuten
Cook Time 20 Minuten
Total Time 30 Minuten
Servings 4 servings

What you will need

For the sauce:

  • 100 ml water
  • 100 g honey
  • 40 g vinegar
  • 1 tbsp sambal olek
  • 1 tsp chili flakes
  • 1 tbsp cornstarch
  • oil

For the rest:

  • 400 g tofu
  • wholegrain flour (about 5 tbsp)
  • 400 g (brown) rice
  • 500 g broccoli

How to

  1. Preheat the oven to 200°C. 

  2. Place the tofu inbetween a kitchen towel or kitchen paper and add a (relatively) heavy object on top. Let it sit for 5-10 minutes. This will press the tofu and remove any liquid that is inside of it. Then cut it into about 1cm sized cubes, toss them in the flour, so they are evenly coated and lay on a baking tray. Drizzle with oil and bake for about 25 minutes until crispy and golden brown.

  3. To a pot add the rice along with twice the amount of water and a pinch of salt. Bring to a boil, reduce to a simmer at medium heat and let simmer until all water has been absorbed. Turn down to low heat and let sit for another 5-10 minutes until soft and fluffy.

  4. In the meantime add the honey, vinegar, sambal olek, chili flakes and water, except for 2 tbsp to a pot and bring to a boil, stirring constantly. In the meantime combine the cornstarch with the remaining water until there are no lumps left, then stir into the remaining sauce. Turn down to medium heat and let simmer for 10-15 minutes, storing occasionally until it thickens. Then reduce the heat to very low.

  5. In the meantime break the broccoli into florets and steam it in a pot with boiling, salted water for about 4 minutes, then drain. Once the tofu is done baking, add it into the sauce and make sure it is all covered. 

  6. Divide the rice, broccoli and tofu onto bowls and garnish with some fresh cilantro. Enjoy!

Have fun cooking! 
Enjoy,
Katie // Une Petite Cuisinière