VEGAN PAD KRAPOW IN 10 MINUTES
Cooking vegan food can take some time, but the results are worth it. Things may get complicated quickly, from soaking and grinding cashews, chopping veggies in unusual ways, and finding hard-to-find products in health food stores. This Vegan Pad Krapow (Thai basil stir-fry) is a simple, tasty vegan supper that can be made in about 10 minutes!
One of our most popular recipes, Thai basil chicken, is now available as a vegan option. Many have resorted to social media to extol the virtues of the delectable, restaurant-quality outcomes that can be obtained with minimal effort.
PLANT-BASED COOKING: HOW WE DO IT
Plant-based nutrition is something I’m still getting my head around. For the time being, I’m learning a lot about lentils and trying new things with tofu. Overall, I’m getting more comfortable not eating meat, eggs, or dairy products for five days a week.
For many of our favorite foods, that means coming up with vegan alternatives, and this is the second one I’ve figured out! (For an alternative to fish, try our Hunan steamed tofu with oyster mushrooms.)
As a lifelong meat consumer, I believe I can offer a unique viewpoint to this research. Unlike some vegans who avoid foods that taste too meaty, I’m always on the lookout for new ways to prepare dishes so that they retain their mouthwatering flavor and texture.
Even if I don’t care about meat vs. plants, I can always tell when something tastes good, and this Vegan Pad Krapow is that item. One-pan dish with tons of flavor thanks to Thai basil, shallots, and a few chili peppers.
In addition to being tasty and satisfying, this dish is a breeze to put together. Please hurry up, within the next five minutes. I’m pretty sure I’m the only one that can’t get a shower in under ten minutes.
How do I know which vegan protein to use?
I used seitan “chicken” from our Chinese grocery store for this vegan pad krapow recipe. Beef minced from the pre-cut chunks has the appearance and feel of ground meat.
Starting with a hot skillet and browning the seitan on both sides is the most important part of the process. As it cooks, it will turn a golden color! That’s a great way to up the “meaty” factor.
This recipe can also use tofu crumbles, chopped tempeh, or other plant-based meat substitutes. Let us know what you think in the comments section!
SOME WORDS ABOUT THE NON-VEGAN INGREDIENT FISH SAUCE
Thai cuisine relies heavily on the flavoring ingredient fish sauce. Umami is an intriguing flavor that can be hard to pin down, but this dish has plenty.
On the other hand, fish sauce is NOT vegan or made from plants. I’m aware of the situation. You don’t have to include it, but you can if you want to. Don’t use it if you want the dish to be vegan. You can remove it or use vegan fish sauce for it (made with seaweed).
Fish sauce can be added if you’re trying to stick to an 80/20 guideline or are a pescatarian to get that true Thai flavor. If you’re using fish sauce, be aware that it’s saltier than the soy sauce you currently use.
- 3 tbsp. of oil
- 3 pcs. of holland chilies (thinly sliced)
- 1-2 pcs. of Thai bird’s eye chilies (optional, thinly sliced)
- 3 pcs. of shallots (thinly sliced)
- 5 cloves garlic (sliced)
- 227g of seitan/vegan chicken (chopped into small bits)
- 1 tsp. of sugar
- 2 tsp. of light soy sauce
- 1/2 tsp. of dark soy sauce
- 1 tbsp. of fish sauce 2-3 tablespoons water
- 1 bunch of holy or Thai Basil leaves (de-stemmed, washed)
- juice of half a lime (optional)
- Stir-fry the oil, chiles, shallots, and garlic on a wok for 1-2 minutes on high heat. Spread the vegan chicken evenly in a single layer and stir-fry for 30 seconds. Stirring the vegan chicken occasionally will help it brown evenly.
- Add the sugar, light soy sauce (if using fish sauce, add half the amount), and dark soy sauce. Pescatori/flexitarian diners may now add the fish sauce to their dish.
- Stir-fry for one more minute before adding water to deglaze the pan. The liquid should evaporate quickly in your pan due to the high heat.
- Stir-fry the basil until wilted. It’s possible to add a bit of extra sharpness and flavor to the dish by squeezing in some fresh lime juice towards the end. Serve with steaming rice!