Wednesday, September 25, 2019

Baked Eggless Rolls and Easy Sweet and Sour Sauce

Nasoya just came out with several VEGAN products, one of which is an eggless, vegan eggroll wrapper. It is a processed food, but if you love egg rolls and don't want to eat the deep-fried ones at a restaurant, this is a GREAT option to make on occasion. Make sure to look for the "VEGAN" marked at the top. I found mine at Kroger, but they might also be available any place that sells the Nasoya brand.

NOTE: Make Sweet and Sour sauce ahead of time, so it can chill.

To Prepare and Bake the Egg Rolls
1 bag of slaw mix (green cabbage and carrots)
16 oz of button mushrooms, processed into tiny pieces (I used a food processor)
1/3 block of firm tofu, crumbled into tiny pieces
2 T. low-sodium soy sauce, DIVIDED
onion powder and garlic powder to taste (start with 1/2 t of each and add more if needed)
salt and black pepper to taste
1 t dark sesame oil (optional) -- for FLAVOR

First, preheat oven to 375 degrees.
Place processed mushrooms and tofu in a bowl and add 1 T soy sauce and a few dashes of salt and black pepper. Stir to coat. Place mixture on a parchment paper-lined baking pan. Bake for 20 minutes, stirring mixture around once after 10 minutes.
Let mixture cool.
In a big skillet or wok, add the slaw mix, 1 T of soy sauce, onion powder, garlic powder, and salt and black pepper to taste. Cook DRY (do not add anymore liquid!) until the cabbage has wilted (about 1/2 its original volume). Add in the baked tofu/mushroom mixture. Taste to make sure it is flavored enough. Add more spices, if desired. Add in dark sesame oil, if using. Let mixture cool.

Increase oven heat to 400 degrees.

Fill and wrap the egg rolls per instructions on the package. Make sure to place the egg rolls on a parchment paper-lined baking sheet to prevent sticking. Bake for 15 minutes on one side, then flip the egg rolls and bake another 10 minutes on the other side. They will be dry looking, but lightly browned all over and crispy. Without using oil, they will not be bubbly.
NOTE: I did try brushing aquafaba on a few them to see if they would bubble up, but they didn't. 😔

Easy Sweet and Sour Sauce

NOTE: If using date paste, make it in advance. I pit 1 cup of Medjool dates, soak them in a small amount of boiling water, then blend them into a paste (adding a little more water if needed).

1 T non-GMO cornstarch
1/4 cup water
1/2 cup cider vinegar
1/2 cup date paste or brown sugar
1/4 cup ketchup
1 T low-sodium soy sauce

Cook over medium heat until it becomes thickened and translucent. Let cool a bit, taste, and add more sweetener if needed. Chill before serving.

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