I can't believe it's Vegan Icantbeliveitsvegan | Page 18

You will need:
200g of mock chicken, or 60g TVP
cutlets or 200-300g of extra firm
tofu - sliced
5cm piece of ginger – grated
2 x fresh mangoes or 425g can of
tinned mangos - diced
8-10 shallots - sliced
2 tsp of corn flour
2 x veggie stock cubes
2 tsp of brown sugar
1 T of white vinegar
1 T of apple cider vinegar
1 tsp of oil (I use coconut)
2 T of soy sauce
3/4 Cup of water or mango juice
Method:
1. Gently fry your rehydrated TVP,
mock chicken or tofu in oil, I
use coconut because its super
healthy. Put your “meat”
aside.
2. Combine corn flour, veggie
stock, sugar, vinegars, oil, soy
sauce and water (or mango
syrup/juice)
3. Gently fry the ginger and
shallots, then add the sauce
mixture, heat till sauce boils
and thickens, simmering for
around 3 minutes.
4. Add your ”meat” back in, and
mangos. Heat through
5. Serve over rice or noodles
Originally a non vegan recipe from the Australian Women's Weekly,
Chinese Cooking Class Book