Asian Noodles
Seitan is a traditional Asian food made from high-protein wheat gluten. in Chinese cookery, it is often used as a very convincing meat analog. Peppersteak is a perfect menu for this “beefy” food. Read More→
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Brimming with barely-cooked vegetables, this noodle dish makes a good light dinner. Leftovers packed in a container and eaten cold also make a terrific change-of-pace offering in a brown-bag lunch. Read More→
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This spicy, nutty salad is an amalgam of Indonesian and Thai-influenced ingredients and seasonings. Read More→
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This simple dish of Asian noodles (contributed by Allyson Kramer of Manifest Vegan — a great site featuring lots of gluten-free vegan recipes) ia a nice accompaniment to a larger dinner, or alone as a light lunch. Try them with a gingery tofu dish and a cucumber salad. Allyson is the author of the forthcoming Great Gluten-Free Vegan Eats, available June 1. Photo by Allyson Kramer. Read More→
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This zippy stir-fry will be on the table quickly you when you want something easy and spicy.
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A slightly adventurous spin on fried rice, Korean japchae marries slurpy shirataki noodles and a blizzard of vegetables in a rich soy and mirin broth. Easy and kid-friendly to make and restorative to eat whether served hot or cold. Recipe and photo by Ellen Kanner. Read More→
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Serve this simple Asian noodle dish alongside or as a bed for vegetable stir-fries and Asian-style tofu preparations. Leftovers are good served cold and packed into school or brown-bag lunches. Read More→
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Here’s the popular Thai noodle dish in a version that’s easy to re-create at home in a vegan version, with ingredients you can get at the supermarket. Serve pad thai with broccoli or green beans (steamed or stir-fried) and a simple cabbage-based salad like those you’ll find in A Slew of Slaws. Read More→
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