CHOPSEUY is a Chinese-style dish consisting of small pieces of meat, cooked together with onions, mushrooms, or other vegetables and seasoning in a gravy. This dish is often served with rice and soy sauce. This recipe is made with vegan ingredients, cooked in a special way to balance the texture and flavor of the ingredients. For some family, this is just an ordinary dish but for most people this is perfect for family gathering or special occasion.
VEGAN CHOPSEUY
Serves 10-12 people
Ingredients
1 small head cauliflower, florets
1 medium head broccoli, florets
1 small red bell pepper, wedges
1 small green bell pepper, wedges
2 medium carrots, peeled, round slices
3 stalks celery, sliced
1 medium chayote, sliced
1 handful of sweet peas, clean ends
1 1/2 c. cabbage, chopped
a handful fresh parsley, washed
1 medium red onion, sliced
2 TB ginger, slices
5 cloves garlic, minced
1 c. baked tofu, cubed & seasoned
1 1/2 c. mushrooms, sliced & marinated
For Mushroom and tofu marinade (separate each)
1/4 c. Bragg Aminos or soy sauce
1 TB Vegan Worcestershire Sauce
1 TB Mushroom seasoning
1 tsp garlic powder
1 tsp onion powder
1 TB maple syrup
Note: Bake the tofu at 350 degrees for 20-30 minutes. Make sure to check it while baking to avoid from burning, as each oven temperature varies.
Slurry for gravy or sauce:
1 1/2 c. Water
1/4 c. Bragg Aminos or soy sauce
1 tsp garlic powder
1 tsp onion powder
2 tsp Worcestershire sauce
1 TB maple syrup
2 TB Cornstarch
Instructions
- Steam the broccoli, cauliflower & chayote, each on separate time for 3-4 minutes
- Marinate the mushroom and tofu (separate) for at least 15-30 minutes
- Line the baking sheet with parchment paper, spread the tofu on baking sheet, then bake 350 degrees for 20-30 minutes.
- Saute the mushrooms with sauce for 5-7 minutes, then add the baked tofu. Mix and stir for 2 minutes. Turn the heat off and set them aside.
- Saute the onion and garlic in small amount of broth until they caramelized, add the sauted mushrooms and tofu, add the carrots, celery, bell peppers and cabbage, let it cook for 3 minutes, then add the sweet peas and let it cook for another 2 minutes. Then add the rest of the steamed vegetables and mix them all together before adding the slurry for sauce. Add and mix in the parsley towards the end before turning the heat off.
- Taste and try and add more seasoning as needed.
- Serve warm over rice.
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