Vegan Bun Chay

Vegan Bun Chay

Put 30 minutes aside to put something healthy and fulfilling in your stomach and your day! This recipe is full of flavor and texture from rice noodles to peanuts to caramelized tofu all topped with a dressing both salty and sweet. Your taste buds will be all over the map with this vegetable bowl.

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Ingredients

  • 1 tablespoon coconut or date sugar
  • 1 tablespoon sesame oil
  • For the Caramelized Tofu
  • 1 tablespoon peanut oil
  • 14 ounces firm tofu, sliced into bite-sized rectangles
  • 2 teaspoons mushroom soy sauce (or vegan fish sauce , or low-sodium soy sauce)
  • Lime wedges for serving (optional)
  • 1 cup chopped peanuts
  • 1 cup mint leaves
  • 1 cup Thai basil leaves
  • 1 cup cilantro stems and leaves (remove tough stem ends if desired)
  • 1 cup English cucumber half moons
  • 1 large bell pepper (orange, yellow, or red), thinly sliced
  • 2 carrots, julienned 
  • 8 ounces thin rice noodles (vermicelli-style)
  • For the Bún Chay
  • 1 tablespoon water
  • 2 to 3 dashes maggi (optional)
  • 1 to 2 bird's eye chilies, sliced (optional)
  • 1 clove garlic, grated
  • 2 tablespoons freshly grated lemongrass (white part only)
  • 2 tablespoons mushroom soy sauce (or vegan fish sauce , or low-sodium soy sauce)
  • 3 tablespoons lime juice
  • 3 tablespoons coconut or date sugar*
  • 1/4 cup rice vinegar
  • For the Dressing

Directions

Want to see the entire recipe? Click here Published August 29, 2018.

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