Vegan Orange "Chicken"
Orange chicken is a dish I enjoyed frequently from Chinese restaurants and fast food chains in my pre vegan days. Chancy and I would enjoy Panda Express ( a fast food Chinese joint) almost on a weekly basis in our first years of dating. It was so interesting because we knew going into a meal there, that we would not feel so good afterwards…hmm but still didn’t stop us! haha. We always got that sluggish, gross feeling post Chinese food meal.
I created this sticky sweet orange sauce and thought what better veggie to enjoy this with then cauliflower! Cauliflower is an amazing source of vitamin C, vitamin K, Fiber and so many more vitamins. Oh and it tastes amazing when given the extra love and attention… aka when its given an amazing sauce to go with!
I went back and forth wether I should go a more traditional route. One of the reasons why traditional orange chicken is so tasty is because it is FRIED! I mean we all can’t denny that anything fried is delicious. I decided to skip out on frying the cauliflower because well, its so tasty as is, without all the oil and breading. This is something that can be enjoyed multiple times a week because it is packed with nutrients and good for the body… Maybe eventually chancy will twist my arm enough to try a fried version… but until then, enjoy this amazingly tasty & very health vegan version of orange “chicken”
PREP TIME
5min
COOK TIME
20min
TOTAL TIME
25min
INGREDIENTS
- 1 Cauliflower, About 3-4 cups
- 1/2 cup purple cabbage, diced
- 1/2 onion, diced
- 1/2 tsp salt
- 1/4 tsp pepper
Orange sauce
- 1/2 cup orange juice (fresh if possible)
- 2 tbsp soy sauce
- 1 tbsp coconut aminos
- 1 tbsp maple syrup
- 1 tbsp coconut vinegar or rice vinegar
- 1 clove garlic, crushed
- 1 tsp cornstarch
- 4 tbsp water
EQUIPMENT
Instructions
vIDEO INSTRUCTIONS
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at fuelednaturally@gmail.com.
- Cut cauliflower into florets.
- Sauté deiced onions for two minutes on medium to high heat with water and season with salt and pepper to taste
- Add cauliflower to the onions and cook for 10 minutes. Add 4 tbsp of water at a time throughout process. Each time the water evaporates and the cauliflower begins to stick the the pan, add more water & cover with a lid to let the cauliflower steam.
- In a small bowl combine cornstarch and 4 tbsp water, mix and set aside.
- Put the orange juice, soy sauce, coconut aminos, maple syrup, vinegar and crushed garlic in a small sauce pan on medium heat and whisk together and let heat up for 1 minute. Add in cornstarch and water mixture and heat until bubbling and starting to thicken, cook for 5 minutes, then turn off heat.
- Add chopped purple cabbage to the cauliflower & onion mixture and cook for a for two minutes.
- Pour sauce over the cauliflower, stir making sure all the cauliflower florets are fully coated and let mixture heat up for 3 minutes are medium to low heat.
- Serve with white or brown rice & a sprinkle of black sesame seeds.
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
