Get creative with your quarantine cravings - Vegan meal recipes
We all know and love that Backcountry Wok meals are convenient and ready to enjoy from the heat resistant pouches in the outdoors. But since camping season is coming to an end, why not get creative in quarantine and try adding new ingredients to shake up your meals and enjoy them in the comfort of your home as well? Packed with flavours and spices, and loaded with vegetable and grains, our meals make great bases for meal time.
Read on to discover your new favourite easy-to-make vegan recipes! Since our meals are already 1.5 servings, throwing in these additions can spread your meals over two sittings or they can make great sharing dishes with your family or roommates! Alternatively, use your leftover Backcountry Wok meals as a great flavour base for new recipes.
These are ingredients we have on hand but feel free to get creative and swap out ingredients for whatever you can find in your pantry. We can’t wait to see what you come up with. Share your creations with us at #wokonthewildside.
1) Thai green curry with coconut-flavoured seitan:
In this recipe, we will be using seitan to make coconut-marinated seitan, which we will add to Backcountry Wok’s rehydrated green thai curry.
What is seitan? Seitan is made from wheat gluten. It is a great alternative to chicken for vegans, as it is a good source of protein.
Ingredients required for coconut-marinated seitan:
- 450 grams seitan
- ½ can coconut milk
- 1 lime
- 2 tsp soy sauce or siracha
- 2 crushed garlic cloves
- 2 tsp fresh ginger, grated (approx. 2” piece ginger root)
- 1tsp ground coriander
- ½ tsp salt
- Pinch of black pepper
Step 1: Combine and mix all these ingredients other than the seitan to make a marinade, then add the seitan to the mixture and refrigerate overnight or for a minimum of two hours.
Step 2: Then rehydrate the thai green curry as per instructions on the pouch and cook the seitan until it reaches the temperature of rest of the dish, as it is already pre cooked. Remember to keep it moist.
Step 3: Add the prepared seitan to the rehydrated curry, and enjoy this scrumptious dish!
2) The original fried rice balls:
If you have leftovers of the original fried rice and are looking for something to snack on, we suggest trying the crunchy rice balls recipe below!
- 3 cups leftover Backcountry Wok fried rice, slightly warmed
- 6 tablespoons chickpea flour
- 3/4 cup chickpea flour
- Flax Egg: 2.5 Tbsp ground flaxseed + 5 Tbsp warm water
- 1.5 cups of almond milk + 1/3 cup of chickpea flour (we will use this as the egg wash, instead of eggs as it is a great vegan substitute)
- 1 cup of vegan breadcrumbs or panko
- Oil for frying
- Thai sweet chili sauce for dipping
Step 1: To make flax egg, just mix together the ground flax and warm water, let it sit for 5 min to thicken. Mix in the flax egg into the warmed fried rice with 6 tablespoons of chickpea flour; stir to combine well.
Step 2: Then form balls out of the above mixture and place them on a tray. Refrigerate the tray with the balls for at least 30 minutes.
Step 3: Now put together a breading station. In a small bowl, whisk together almond milk and chickpea flour until no clumps are left, then put breadcrumbs into a separate small dish.
Step 4: Dip each fried rice ball in the almond milk mix, then roll in the breadcrumbs until well coated.
Step 5: Heat vegetable oil to 375°F. Fry the coated rice balls until golden brown and crispy.
Step 6: Drain on a baking rack lined with paper towels.
Step 7: Serve immediately with Thai sweet chili sauce!
3) Bibimbap with crispy tofu + peanut sauce:
In the mood to eat something to keep you nourished and energetic this fall? We have a nutritious high protein and low fat recipe just for you.
- 1 Backcountry Wok Bibimbap pack
- 14 ounces extra firm tofu, drained and pressed
- 2 tbsp oil, divided
- 1/2 tsp salt
- 1 small bunch broccoli
- 1 small bunch asparagus
- 1 batch of your favourite Thai peanut sauce
- 1/4 cup roasted peanuts
Step 1: In a large pan, heat 1 tablespoon of oil. Cube tofu into 1/2" inch pieces. Once the oil is hot, add tofu and salt. Pan-fry for 5-7 minutes stirring frequently until tofu is golden brown on all sides.
Step 2: Add 1/2 of the peanut sauce to the tofu and stir until tofu is completely coated. Once the tofu has caramelized on the edges remove from heat and set aside.
Step 3: Add remaining oil to a separate pan. Sauté the broccoli and asparagus for 5 minutes.
Step 4: Prepare Backcountry Wok’s Bibimbap as per instructions on the pouch.
Step 5: Add the peanut sauced tofu and vegetables to the rehydrated Bibimbap, garnish with cilantro and enjoy!
We hope these snack and main course recipes keep you satiated, and make spending time in quarantine a little easier. Happy cooking and let us know below if you have any other exciting ways to elevate your dining experience with our Backcountry Wok meals!
Marketing @ Backcountry Wok