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The Veggie-Lover’s Sriracha Cookbook: 50 Vegan “Rooster Sauce” Recipes that Pack a Punch

$16.99 (as of August 20, 2018, 4:02 pm) $13.98

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A vegan/vegetarian companion to the successful Sriracha Cookbook, featuring 50 inventive, vegetable-based recipes with gluten-free variations. 

Devoted Sriracha addicts know that this fiery red condiment adds the perfect spicy kick to their favorite foods. But for those who want to take it to the next level, Randy Clemens shows how versatile this garlicky, pungent sauce can be when paired with the almighty veggie in everything from breakfast to dessert, and appetizers to entrées.

These delicious plant-based recipes—from Stuffed Sriracha ‘Shrooms, Sriracha-Cauliflower Mac ‘n’ Cheeze, and Cajun Quinoa Cakes with Lemon-Dill-Sriracha Rémoulade to Maple-Sriracha Doughnuts and Watermelon Sriracha Sangria—showcase an exciting range of fruits, grains, and veggies, without the processed fake meat found in many vegan recipes. Featuring 50 flavor-packed, inventive combinations of vegetables and Sriracha (with notes on how to adapt them for a gluten-free diet), The Veggie-Lover’s Sriracha Cookbook will take your rooster sauce obsession to bold, new heights.

Featured Recipe from The Veggie-Lover’s Sriracha Cookbook: Maple-Sriracha Roasted Brussel Sprouts with Cranberry Wild Rice

Maple Sriracha Brussel Sprouts

While I wish I could take all the credit for the unique blend of flavors here, the inspiration for the Brussels sprouts came from a restaurant in NYC called the Vanderbilt. I was going to rework their recipe as a side dish, but after taking my first bite of this new version, I realized that serving the Brussels sprouts atop my favorite wild rice dish would create a stunning entrée.

Makes 4 to 6 servings

Cranberry Wild Rice
  • 2 tablespoons extra-virgin olive oil
  • 1 small red onion, diced
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 1 1/2 cups wild rice
  • 3 1/2 cups vegetable stock
  • 1/2 cup unsweetened dried cranberries
  • 1/4 cup chopped raw walnuts or pecans
  • 2 tablespoons minced fresh rosemary
  • Salt and freshly ground black pepper
Brussels Sprouts
  • 1/2 cup Grade B maple syrup or raw agave nectar
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons Sriracha
  • 1 1/2 tablespoons Bragg Liquid Aminos or low-sodium soy sauce
  • Juice of 1 lime
  • 1 pound brussels sprouts, trimmed and halved lengthwise
  • Chopped fresh flat-leaf parsley, for garnish (optional)
Directions

To make the rice, heat the oil in a large Dutch oven or pot over medium-high heat. Add the onion and sauté until softened, 5 to 7 minutes. Add the garlic and bay leaves and sauté just until the garlic is fragrant, about 30 seconds. Add the rice and stir until evenly coated. Continue to cook, stirring occasionally, until the rice is slightly toasted and has a nutty aroma, about 3 minutes. Pour in 1 cup of the stock to deglaze the pan, using a wooden spoon to scrape up all the stubborn, tasty brown bits. Add the remaining 2 1/2 cups of stock and the cranberries. Bring to a boil, then immediately lower the heat, cover, and simmer until the rice is tender and some of the grains have popped, 50 to 60 minutes. Uncover and fluff with a fork. Simmer for 5 minutes, stirring occasionally. Remove from the heat and drain off any excess liquid.

While the rice is cooking, prepare the brussels sprouts. Preheat the oven to 375°F. In a large bowl, combine the maple syrup, oil, Sriracha, liquid aminos, and lime juice and whisk until well blended. Add the Brussels sprouts and toss until evenly coated. Using a slotted spoon, transfer the Brussels sprouts to a nonstick or parchment-lined rimmed baking sheet or a large cast-iron skillet and spread them in a single layer. Reserve any liquid left in the bowl. Bake the brussels sprouts for about 25 minutes, until tender and browned.

To finish the rice and serve, add the walnuts to the rice without stirring. Cover and let stand for 5 minutes. Add the rosemary and fluff with a fork to combine. Season with salt and pepper to taste. Serve the brussels sprouts over the rice, garnished with a healthy drizzle of the reserved maple- Sriracha dressing and a sprinkling of parsley.

You can use honey in place of the maple syrup if you wish. Raw orange blossom honey would be especially nice.

Featured Recipe from The Veggie-Lover’s Sriracha Cookbook: Ultimate Sriracha Veggie Burger

Ultimate Sriracha Veggie Burger

Remove any preconceived notions you may have about veggie burgers. This is not some frostbitten hockey puck of a patty that’s been sitting in your grocer’s freezer section for an eternity. Nay! This is a delicious handmade treasure, bursting with moisture and flavor thanks to the mixture of black beans and fresh mushrooms. Topped with arugula, roasted red bell pepper, avocado, and aioli seasoned with cumin and Sriracha, all I can say is . . . you’re welcome in advance!

Makes 4 servings

Sriracha-Cumin Aioli
  • 1/4 cup vegan mayonnaise or Flax Mayonnaise (page 17)
  • 2 tablespoons Sriracha
  • 2 teaspoons ground cumin
  • 1 clove garlic, minced
Patties
  • 1 3/4 cups cooked black beans, or 1 (15-ounce) can, rinsed and drained
  • 1 tablespoon ground flaxseeds
  • 3 tablespoons water
  • 3 tablespoons extra-virgin olive oil
  • 1 cup diced red onion
  • 8 ounces cremini or button mushrooms, thinly sliced
  • 2 tablespoons minced fresh cilantro
  • 2 cloves garlic, peeled
  • 1/4 cup Sriracha
  • 1 tablespoon Bragg Liquid Aminos or low-sodium soy sauce
  • 2 teaspoons freshly ground black pepper
  • 1 to 11/2 cups fresh bread crumbs
  • 4 sesame seed buns or ciabatta rolls
  • Arugula leaves, for serving
  • 1 roasted red bell pepper, cut into long strips
  • 1 ripe Hass avocado, pitted and sliced just before serving
Directions

To make the aioli, combine the vegan mayonnaise, Sriracha, cumin, and garlic in a small bowl and stir until well combined. Cover and refrigerate until ready to use.

To make the patties, spread the rinsed and drained beans in a single layer on a clean kitchen towel or paper towels. Cover with an additional towel or more paper towels and pat dry.

In a small bowl, mix the flaxseeds and water and let sit for several minutes, until a gel forms.

Heat the oil in a large cast-iron or nonstick skillet over medium-high heat. Add the onion and sauté until softened, 5 to 7 minutes.

Add the mushrooms and sauté until they have given off their moisture and begin to brown, 5 to 7 minutes. Remove from the heat and let cool slightly.

Transfer to a food processor and add the beans, flaxseed gel, cilantro, garlic, Sriracha, liquid aminos, pepper, and 1 cup of bread crumbs. Pulse just until combined, with some chunky bean bits still intact. Form the mixture into 4 patties and let sit while you preheat the grill. If the patties aren’t firm enough to hold their shape, incorporate additional bread crumbs by hand, then form into patties again.

Lightly oil a grill or grill pan and preheat to medium-high heat. Using a metal spatula, gently transfer the patties onto the grill. Cook until well browned on both sides, about 10 minutes total, gently flipping once about halfway through. Lightly toast buns in the last minute or two of cooking if desired.

To assemble the burger, spread the aioli on the top and bottom of each bun. Load each up with a patty, a small handful of arugula, and one-fourth of the red bell pepper and avocado. Serve immediately.

GF: Substitute almond flour for bread crumbs. Use gluten-free hamburger buns, or wrap your topped burgers in large leaves of iceberg, Boston, or Bibb lettuce.

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