Vegan Orange Soy Maple Sticky Tenders with Beyond Meat Homestyle Tenders

orange sticky tenders label (1) A couple of weeks ago I was reading a cooking magazine and they had an article on 25 different types of chicken wings. They all looked delicious and disturbing at the same time. Delicious because I used to LOVE eating chicken wings and disturbing because I used to LOVE eating chickens’ wings. What a difference acknowledging that apostrophe makes!

The article did inspire me to create a new recipe for vegan wings. I’ve made several and I know I owe you a bunch of recipes for them too. Besides Buffalo flavored, I’ve made BBQ wings and Jerk BBQ wings. This time I wanted something Asian and sticky to go with the stir-fry I was making.

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Usually I use tofu to make my vegan wings but I got a bag of Beyond Meat Homestyle Tenders and that sounded perfect for the size and shape of what I wanted. Homestyle Tenders are an amazing new product from Beyond Meat. They are made from non-GMO ingredients and of course, they are vegan. Just like their Beyond Chicken Strips, they taste amazingly like chicken although the homestyle tenders are not gluten-free due to the breading on them. A 3-oz. serving contains 13 grams of protein with no cholesterol, antibiotics or saturated fat.

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Making these Soy Maple Tenders is really fast and easy. Just combine all the ingredients for the sauce in a small saucepan and cook until thickened. Brown the tenders in a pan and then toss in the sauce and let cook until it becomes a glaze. That’s it.

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The sauce is combination of tamari (soy sauce), maple syrup, brown rice vinegar, ginger, garlic, black pepper and Sriracha hot sauce. I also add the zest and juice of an orange for a bright burst of flavor. It’s got sweet, it’s got hot, it’s got salty and it’s got acid for perfect balance.

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The tenders were so delicious. No dipping sauce required. I didn’t have any scallions or parsley so I garnished the tenders with some orange zest and chopped kale. Kale makes a great garnish.

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It was the perfect dish to have alongside a simple stir-fry of green beans, yellow bell peppers and mushrooms.

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I had some leftover sauce so I used it to make the same dish again with a bag of Beyond Chicken Lightly Seasoned Strips.

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This time, I shredded the strips and cooked them the same way. Then I covered them with the sauce and let it become a glaze.

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We loved these so much, they may give Buffalo sauce a run for its money. But then, anything you make with Beyond Meat products are  going to be incredible.

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Now that I’m writing about these sticky wings, I want them again. Hope you enjoy the recipe!

Vegan Orange Soy Maple Sticky Tenders

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1/3 cup gluten-free, low-sodium tamari

1/3 cup maple syrup

2 Tbs. mirin or brown rice vinegar

2 tsp. Sriracha hot sauce

Zest and juice of one orange

1-inch fresh grated ginger

3 minced garlic cloves

½ tsp. black pepper

1 Tbs. vegetable oil

1 package Beyond Meat Beyond Chicken Homestyle Tenders

Scallion greens for garnish

 

In a small saucepan, combine the tamari, maple syrup, brown rice vinegar, Sriracha, orange juice and zest (reserve some of the zest for garnish), ginger, garlic and black pepper. Bring to a boil, then reduce the heat and let simmer until thickened.

Heat a large skillet over medium-high heat. Add the oil and let it heat up. Place the tenders in the skillet and cook until browned on one side, about 3-4 minutes. Flip and cook until browned on the second side, another 2-3 minutes.

Lower the heat and pour the sauce over the tenders. Toss to coat the tenders in the sauce. Let cook until the sauce thickens into a glaze. Remove from the heat. Transfer the tenders onto a plate and garnish with the reserved orange zest and scallion (or kale) greens. Serve with your favorite stir-fry.

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The “V” Word: Say it. Eat it. Live it. 

 

Vegan Orange Soy Maple Sticky Tenders with Beyond Meat Homestyle Tenders
Author: 
Recipe type: Entree; Appetizer
Cuisine: Asian
 
Ingredients
  • ⅓ cup gluten-free, low-sodium tamari
  • ⅓ cup maple syrup
  • 2 Tbs. mirin or brown rice vinegar
  • 2 tsp. Sriracha hot sauce
  • Zest and juice of one orange
  • 1-inch fresh grated ginger
  • 3 minced garlic cloves
  • ½ tsp. black pepper
  • 1 Tbs. vegetable oil
  • 1 package Beyond Meat Beyond Chicken Homestyle Tenders
  • Scallion greens for garnish
Instructions
  1. In a small saucepan, combine the tamari, maple syrup, brown rice vinegar, Sriracha, orange juice and zest (reserve some of the zest for garnish), ginger, garlic and black pepper. Bring to a boil, then reduce the heat and let simmer until thickened.
  2. Heat a large skillet over medium-high heat. Add the oil and let it heat up. Place the tenders in the skillet and cook until browned on one side, about 3-4 minutes. Flip and cook until browned on the second side, another 2-3 minutes.
  3. Lower the heat and pour the sauce over the tenders. Toss to coat the tenders in the sauce. Let cook until the sauce thickens into a glaze. Remove from the heat. Transfer the tenders onto a plate and garnish with the reserved orange zest and scallion (or kale) greens. Serve with your favorite stir-fry.

 

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2 Responses to Vegan Orange Soy Maple Sticky Tenders with Beyond Meat Homestyle Tenders

  1. val May 4, 2015 at 6:13 pm #

    I don’t understand why there’s a pic of a chicken on the package. Not necessary

    • Rhea May 5, 2015 at 1:38 pm #

      I’m pretty sure it’s to show people what the food is substituting for since it tastes like chicken.


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