how to make vegan orange chicken | orange cauliflower
so, it's been a while. there are massive changes happening in the herbanistic family and we can't wait to share them with you.
until then...lemme put you up on game.
i know i'm not the only vegan missing impromptu trips to Panda Express. the thought of long lines, greasy noodles, and free samples are enough to send me down memory lane. even with my recent craving of orange chicken - because let's be real, that was the only valuable item on the menu - instead of indulging in highly processed meat substitutes, i set out to create a vegan version using whole foods as a chicken alternative.
what did i use? you guessed it: cauliflower.
disclaimer: this doesn't taste exactly like chicken. i mean, how could it? it's a freaking cauliflower.
don't get me wrong, when familiar tastes align it can most definitely trick your taste buds into thinking your eating something that you're not, but i don't want you biting into a piece of cauliflower expecting it to taste just like fried chicken.
now, don't think for a second this dish isn't absolutely delicious. i put a lot of time and effort into the formulation of this sauce. when i say it paid off? bish...it. paid. off.
the orange sauce has just the right amount of tang to satisfy your craving when you're thinking about caving (#bars) without the artificial aftertaste you get when consuming pink slime...aka fast food chicken 🙃
although this recipe isn't necessarily hard, it does have a lot of steps. so as always, i've created a quick tutorial - under 5 minutes - that will show you have to make the best damn vegan orange chicken of your life.
i'm not one to brag (okay maybe a 👌🏿), but this meal right here? bomb.
if you decide to make this veganized orange chicken, let a femme know how it turned out.
- 1 head cauliflower
- 3 tbsp ground flax seed
- 1/4 cup hoisin sauce
- 1/4 cup soy sauce
- 1/4 cup white vinegar
- 1 tbsp sriracha
- 1 tbsp brown sugar
- 1 tsp salt
- 1/2 inch ginger
- 3 cloves garlic
- 1 orange
- 1 tsp cornstarch
- 1 tsp coconut oil
- 1-2 cups breadcrumbs
- 2-3 cups rice