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’ alas. 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 Más allá de la carne. 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. Eso es todo.

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The sauce is combination of tamari (salsa de soja), jarabe de arce, brown rice vinegar, jengibre, ajo, 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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Esta vez, 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. Pero luego, 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

orange sticky tenders label (2)

1/3 taza sin gluten, tamari baja en sodio

1/3 taza de jarabe de arce

2 Tbs. mirin o vinagre de arroz integral

2 tsp. Salsa picante Sriracha

Zest and juice of one orange

1-pulgada de jengibre fresco rallado

3 dientes de ajo picados

½ cucharadita. pimienta negro

1 Tbs. aceite vegetal

1 paquete Beyond Meat Beyond Chicken Homestyle Tenders

Scallion greens for garnish

En una cacerola pequeña, combinar el tamari, jarabe de arce, brown rice vinegar, Sriracha, orange juice and zest (reserve some of the zest for garnish), jengibre, garlic and black pepper. Llevar a ebullición, then reduce the heat and let simmer until thickened.

Caliente una sartén grande a fuego medio-alto. Add the oil and let it heat up. Place the tenders in the skillet and cook until browned on one side, acerca de 3-4 acta. Flip and cook until browned on the second side, otro 2-3 acta.

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. Retirar del fuego. Transfer the tenders onto a plate and garnish with the reserved orange zest and scallion (or kale) verduras. Serve with your favorite stir-fry.

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La “V” Palabra: Dígalo. Cómetelo. Vívelo.


Vegan Orange Soy Maple Sticky Tenders with Beyond Meat Homestyle Tenders
Autor: 
Tipo de receta: Entrada; Aperitivo
Cocina: Asiático
 
Ingredientes
  • ⅓ taza sin gluten, tamari baja en sodio
  • ⅓ taza de jarabe de arce
  • 2 Tbs. mirin o vinagre de arroz integral
  • 2 tsp. Salsa picante Sriracha
  • Zest and juice of one orange
  • 1-pulgada de jengibre fresco rallado
  • 3 dientes de ajo picados
  • ½ cucharadita. pimienta negro
  • 1 Tbs. aceite vegetal
  • 1 package Beyond Meat Beyond Chicken Homestyle Tenders
  • Scallion greens for garnish
Instrucciones
  1. En una cacerola pequeña, combinar el tamari, jarabe de arce, brown rice vinegar, Sriracha, orange juice and zest (reserve some of the zest for garnish), jengibre, garlic and black pepper. Llevar a ebullición, then reduce the heat and let simmer until thickened.
  2. Caliente una sartén grande a fuego medio-alto. Add the oil and let it heat up. Place the tenders in the skillet and cook until browned on one side, acerca de 3-4 acta. Flip and cook until browned on the second side, otro 2-3 acta.
  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. Retirar del fuego. Transfer the tenders onto a plate and garnish with the reserved orange zest and scallion (or kale) verduras. Serve with your favorite stir-fry.

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2 Las respuestas a Vegan Orange Soy Maple Sticky Tenders with Beyond Meat Homestyle Tenders

  1. val Mayo 4, 2015 en 6:13 pm #

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

    • Ñandú Mayo 5, 2015 en 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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