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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

The BEST 15-minute Pasta with Rosé Cherry Tomato Honey-Lemon Sauce

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Summer can be tough for cooking. When having the choice between sitting in the sun and standing in the kitchen , who (except for me) would choose the kitchen? Probably most people wouldn’t. But still, have something delicious and nourishing to eat also is something we do not want to miss out on. Is that impossible? Definitely not!

It may seem a bit tricky to create something delicious in little time but it really isn’t. And given the amazing fruits and veggies that summer brings us, it is as easy as pie to add a whole bunch of nutrients to anything we make. So, we know it is possible to make something delicious and healthy, but what is more, we can even make something fancy. This pasta dish is perfect as a nice lunch that makes you feel as if you were in Italy or as a dinner for two on one of summer‘s long evenings.

Sounds complicated but is easy!

The name of this dish is pretty long and therefore may make the impression that this dish is complicated when it actually isn’t. Making this pasta actually requires very few ingredients, and pretty much all (maybe except for the olive oil and burrata) are available from a local source. It essentially only comes down to cooking the pasta and making the sauce by letting some fresh tomatoes, rosé, garlic, honey, lemon & some olive oil simmer until the tomatoes have bursted and flavours have been able to emerge.

What is special about this dish?

What is special is that it is really simple and yet pretty fancy. We‘re not making a classic tomato sauce here but one that is next level, while not taking much time. The tomatoes are sautéed in hot olive oil with some garlic to on the one hand soften, and on the other hand gain a nice roasted flavour. The honey intensifies the naturally sweet flavour of the tomatoes, while the lemon adds a nice refreshing contrast to them. And since the honey is added to balance it out, the sauce does not have a sour flavour. To make everything merge into a sauce, the rosé wine is used. Why rosé? In my opinion, rosé is just a summer wine. And since, as my dad likes to say, the wine that is used for cooking, also needs be drunken with the meal, there is no way around rosé. The sauce itself already is packed with so much flavour and can totally be eaten as is with the pasta. This way, you would actually have a vegan version of this dish. Nevertheless, in case you want to take everything next level, you can still top this dish off with some fresh, creamy burrata. Because nothing, really nothing, beats some burrata. The creaminess works in such perfect harmony with the sweet and fresh tomato sauce – pure heaven.

Is this dish healthy?

Definitely! Pasta has a reputation of not being healthy but it actually does have a bunch of health benefits. It is loaded with carbs, which make sure you stay full of energy for the rest of the day. Besides, it also comes with a decent amount of protein and fibre. When you chose to go for whole grain pasta, the amount of fibre is increased even more. Personally, I do not like the taste of whole grain pasta in this dish too much, but if you do, it would be a great choice! 

The real star of the show though are the tomatoes. Since this fruit (yes – it‘s a fruit!) is currently in season, they are full of goodies for you. Loaded with sweetness they provide a lot of fibre, Vitamin C & K, potassium and folate. Also, they are high in antioxidants, which have been linked to several health benefits. And the biggest benefit probably: they are delicious. Also garlic has a nutritional value that can be shown. It does not contain an excessive amount of one thing, but it has a bit of anything you need. Garlic has also been linked to help as medicine when catching a cold and to a reduction of blood pressure.

Also, the olive oil in this dish provided a decent amount of unsaturated fats, which are essential – especially for the brain. Yes, we are adding wine into this dish, but the alcohol cooks down, and what stays is the flavour. Last but definitely not least is the burrata on top. This heavenly creaminess is full of protein and deliciousness. It needs to be said that it also comes with a bunch of saturated fats but you know what? A little cheese never hurt nobody! 

Meal Prep? Yes! But not necessary! 

When I made this pasta for the first time, I did meal prep it because I took it to work (where we did not have a kitchen). It worked out perfectly when I heated it up in the microwave, although it would be even better to heat it up on the stove with a splash of water and tomato sauce if you have the possibility to do so. 

Please, still keep in mind that this dish only takes 15 minutes to make – only 10 minutes more than when heating it up. So if you do have a stove I can only recommend you to make it freshly! If you really are that crunched on time, you can also pre chop the tomatoes or throw them into the sauce as a whole. 

Pasta is always a great idea. Still, this dish is an extra level of great. The sweetness of the tomatoes in combination with the sour-tanginess of the lemons and the comfort from the pasta, plus the creaminess of the burrata = HEAVEN. Writing this only makes me want to have it again. You should really do yourself a favour and try this out and spoil yourself and a loved one with this! Easy as pie and tastes like heaven! 

I genuinely hope that you‘ll enjoy it and make it on repeat – at least for as long as tomatoes are in season! 
Enjoy,
Katie // Une Petite Cuisinière 

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15 minute Pasta with Rosé Cherry Tomato Honey-Lemon Sauce

This pasta dish is easy to make, packed with flavor and nutrients and just tastes like heaven. And all ready in 15 minutes. Don’t wait any longer and treat yourself to this! 

Course dinner, lunch, Main Course
Cuisine Italian
Prep Time 5 Minuten
Cook Time 10 Minuten
Total Time 15 Minuten
Servings 2 servings

What you will need

  • 250 g pasta (i like to use rigattoni, paccheri or something similar)
  • 500 g tomatoes (best is a mix of cherry tomatoes and large ones)
  • 1 garlic clove
  • 2 tbsp olive oil
  • a splash rosé wine
  • 100 ml tomato sauce
  • 2 tsp honey
  • 1 lemon (we need the peel)
  • sea salt
  • 1 burrata
  • fresh basil to serve

How to

  1. Start by preparing the pasta. To do so, add the pasta to a pot with boiling, salted water and cook according to package instructions.

  2. In the meantime, half the cherry tomatoes and cut the larger ones into bite sized (about 1-2cm large) pieces. Peel and finely chop the garlic clove.

  3. Heat up the olive oil in a pan and add the garlic and tomatoes. Generously add some sea salt and let fry on medium high heat for about 3-4 minutes. Turn down to medium heat, add the rosé and tomato sauce and honey.

  4. Wash the lemon and with a potato peeler, peel the lemon off into stripes. Add them to the pan and let everything simmer for 3-4 more minutes.

  5. Before the pasta is done, remove half a cup of the water they are cooking in, then drain them and add them to the sauce along with the preserved water. You may need some olive oil or tomato sauce to help combine.

  6. Divide onto bowls and serve with fresh burrata and basil! Enjoy!

Super Quick, Family-Approved, Herby Prawn and Avocado Salad

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Summer season = salad season. We all know that. When it’s hot outside (which it hopefully is soon) and the sun is shining we neither want to spend hours in the kitchen, nor can anyone really eat something warm. So salads are the perfect dish to eat. They are quick to make, healthy and mostly. But they can be boring so easily.

They definitely can, but they don’t necessarily have to be. If you only make the same one over and over again, I agree, this would be boring. If you switch it up though, and add basically an entire herb garden and make the best garlic prawns ever, and still only spend 15 minutes making it, then it is a really good kind a salad. And yep, it is very delicious too (my brother ate the entire bowl so it‘s got to be delicious!)!

What is special about this dish? 

Well, it definitely is not your average salad! Its not just greens & dressing & maybe some veggies – no; it is way more delicious!! To make it taste a bit more like summer and a bit fresher, we are adding a whole brunch of herbs. Mint, basil, parsley, really, whatever you have on hand. 

And also the dressing is really really fresh, since we‘re adding some lemon and even more herbs to it, but also some honey. It‘s sweetness balanced the sourness of the lemon out perfectly. And not to forget about the prawns. They are SO. good. They are fried in olive oil with fresh garlic. While it probably is not the best recipe for a date, it definitely is the most delicious way to cook prawns!! The combo of garlic and prawns simply is unbeatable! 

Is this dish healthy? 

It definitely is! There are a whole lot of greens in here. All the herbs and also the salad are packed with different nutrient and vitamins and also a lot of fibre. Adding herbs to dishes is such an easy and flavorful way to add vitamins and fibre. We also get a decent amount of essential nutrients, and also a lot of water, from the cucumber. 

The prawns account for the right amount of protein and the olive oil makes sure we are not lacking those unsaturated fats. The lemon keeps our immune system strong with its Vitamin C. The only thing that is not directly included in the salad is a source of carbohydrates. But here you could just have some whole grain bread on the side or add some quinoa or couscous in the salad. 

How to make this dish?

There are three things that need to be done. 1. prepping the veggies; therefore we need to wash the salad, slice the cucumber and peel and chop the avocado into cubes. 2. making the dressing; here we need to mix some olive oil, lemon juice, honey and the finelly chopped herbs. And 3. we need to make the prawns; that really only comes down to finely slicing some garlic, frying it in hot oil for about 30 seconds and then adding the prawns and cooking them on each side for about 3 minutes. And voilà! 

In case the prawns are frozen

just add them to a bowl with some hot water (not boiling one, just warm one) and let them stand for about 30 minutes, changing the water every 10 minutes to let them thaw without cooking. Then just pat them dry with a kitchen towel and cook as the recipe says! 

This salad is amazing for those hot summer days or for whenever you are craving something light and healthy and fresh. It anyway is very easy to make and a must try! 

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Super Quick, Family-Approved, Herby Prawn and Avocado Salad

Salads in summer are simply perfect. But always having the same one over and over again also can be veryyyy boring. That’s why we need to switch things up and make this delicious goodie.

Course lunch, Salad
Prep Time 10 Minuten
Cook Time 10 Minuten
Total Time 20 Minuten
Servings 4 servings

What you will need

For the prawns:

  • 800 g prawns*
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 2 cloves garlic

For the salad:

  • 1 head of salad
  • 1 avocado
  • 6 tbsp olive oil
  • 1 lemon (only the juice)
  • 1 tsp mustard
  • 2 tsp honey
  • 1/2 tbsp chopped mint
  • 1/2 tbsp chopped parsley
  • 1/2 tbsp chopped dill

How to

  1. Peel and finely dice the garlic. Heat up the olive oil and butter in a pan and sauté the garlic in the hot oil for about 30 seconds, then add in the prawns. Fry them on each side for about 3 minutes until pink and cooked through. 

  2. In the meantime finely chop the herbs and mix them with the olive oil, lemon juice, mustard and honey. 

  3. Wash and tear the salad into bite sized pieces. Half the avocado, remove the pit and scoop it out with a spoon. Then cut into about 1cm sized chunks. Also add this to the salad. 

  4. Mix with the dressing and divide onto the bowls. Top with the prawns and garnish with fresh dill. Serve and enjoy!

Notes

*if the prawns are frozen, add them to a bowl and cover them with warm water. Let stand for about 5 minutes, then drain and repeat until they have thawed. Then lay them onto a kitchen towel and tap them dry. 

I genuinely hope that you‘ll enjoy it! 
Love,
Katie // Une Petite Cuisinière