Vegan Sweet and Sour Soya Protein

Vegan Sweet and Sour Soya Protein
A healthier take on an unhealthy take away, and even better, it's 100% vegan!
Icon_cookingtime_grey Created with Sketch. 10 mins
Icon_apron_grey Created with Sketch. Medium
Icon_cloche_grey Created with Sketch. Serves 3
Vegan Sweet and Sour Soya Protein


  • 2 1/2 Tbsp of Tomato Puree
  • 1/2 Cup of Water
  • 1/2 Cup of Agave
  • 2 Tbsp of Light Soy Sauce
  • 1/2 Cup of Cubed Pineapple (juice included if possible)
  • 2 Tsp of Cornstarch Mixed with 3 Tbsp of Water
  • 1 Tbsp of Rapeseed Oil
  • 2 Cloves of Garlic (crushed)
  • 2 Cm of Ginger (finely grated)
  • Pinch of Chilli Flakes
  • 1 Red Pepper Cut into (2cm X 2cm) squares
  • 1 White Onion (cut in half and then fifths)
  • 1/2 Cup of Soya Protein Substitute Meat
  • 1 Carrot (cut into half moons)

How to make

  1. In a large pan, on a medium high heat, heat the oil, and cook the garlic and ginger, for 1 minute.
  2. Add all the ingredients minus the meat substitute, corn flour mixture, carrot, red pepper, and onion.
  3. Cook for 5 minutes, stirring constantly.
  4. Add the remaining ingredients, and cook for a further 5 minutes.
  5. Reduce the heat to low, and cover, cooking for 10 minutes, (until the sauce has thickened and coated the vegetables and meat substitute). Serve on white rice, topped with spring onion and sesame seeds

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