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Homemade Sweet Chili Sauce — Two Ways Condiments are getting more and more expensive these days, so why not make your own sweet chili sauce  using fresh, simple ingredients? You can use one of those paprika (not spicy ones) Sweet Chili Sauce (simple) Ingredients for a 200ml flakes (you can modify the chili level) 100g water 5g corn starch 20g Sushi vinegar 👉Sushi vinegar chili sauce Step 1 Add all the ingredients with ★ in a pot.

👉You can reduce the amount of sweet chili sauce if it's too spicy or saucy. 1/4 cup sweet chili sauce (Stir-fry sauce) 1/4 cup sweet chili sauce (homemade /store bought) 1/4 cup orange juice (fresh/store I made this orange chili sauce originally to serve with my fried cauliflowers :)

It is a savory and sweet dish of stir-fried glass noodles and vegetables. It's originally a Korean dish but I make this noodles with less chili. But the " sweet potato vermicelli" and roasted sesame oil are essential ingredients. Ingredients for 3 servings. 3 bundles (150g) of dried sweet potato vermicelli A pot of water 10ml olive 100g of wheat pasta contains about 360kcal where these sweet potato vermicelli contains only 180kcal

5g chopped garlic 5g basil leaves 4g salt (1% of tomato weight） 1tbsp EV olive oil Ingredients for sweet potato gnocchi 200g boiled sweet potato (about 1 medium size sweet potato) 80g wheat flour (type 405 The sauce is done :) (Sweet potato gnocchi for about 32 pieces) Step1 Boil diced sweet potato in 1% salt Step2 Weigh 200g of boiled sweet potato. ) Transfer this hot sweet potatoes onto the flour bed.

Ingredients for 3 small servings 100g extra firm tofu 100ml soy milk (protein rich soy milk) 100g peeled sweet Step 1 Chop sweet potato, break tofu into crumbs. (You can replace sweet potato with pumpkin too.) Place a round baking sheet on the tray, brush some olive oil. (If you cut the baking sheet into a bear ʕ•ᴥ•ʔ shape it's easier to remove the baked Tofu-Omelette from

Place the tofu on a baking sheet.

You can adjust chili level to suit your own taste. I made this dressing mildly hot. Juicy lemon 2tsp salt(Iodized salt) 1tbsp (15g) raw cane sugar 1/2 garlic clove 1tbsp chopped fresh chili 1tsp sambal oeleck (if you want it milder use sweet chili sauce instead ) 10ml flax oil (optional) Black pepper (about 1tsp ) 60ml Kombu dashi soy sauce (or light soy sauce) STEP 1 Chop chili and garlic (finely ) If you want it spicier you can add one fresh chili pepper but I only used half of one chili pepper

Ingredients for 7 small dumplings For this recipe I used just one small sweet potato. (For the filling ) 1cup+1/3cup diced sweet potato 1/2 cup boiled chickpeas (canned) 500ml water with 1tsp salt for boiling sweet potato 1/2tsp tomato paste 1/2tsp thyme(dried) 1/2tsp vegan broth (powder When the sweet potato is cooked ,drain water. STEP 2 Add all the spices in the pot of cooked sweet potato and chickpeas. Mush it roughly.

Ingredients for 24 pieces 24 sheets of small round rice papers 1tbsp of oil( any heat stable oil) per 12 pieces Dipping sauce of your choice (for example sweet chili sauce) Tofu based filling For the filling Step2 Place about 1tbsp of filling on each rice paper sheet. Roll it up. When you see the puffed texture on the rice sheet , that part is not sticky. Serve the rolls with sweet chili sauce :)

Ingredients A block of tempeh (defrosted ) 150g 1tbsp cornstarch About 2tbsp olive oil 1tsp chopped garlic（optional Sauce 4tsp soy sauce 2tsp raw cane sugar 2tsp Hon mirin 1tsp Gochujang 1tsp roasted sesame oil 1tsp chopped garlic &ginger Toppings Chopped onions Roasted sesame seeds Preparation. Tempehs are sold frozen but can be defrosted in the fridge overnight. There are so many marinated tempeh in stores but this is the natural non seasoned tempeh. STEP 1 Slice tempeh in a bite size pieces. STEP 2 Sprinkle about 1tbsp cornstarch on both side. STEP 3 Warm some oil on a frying pan. (garlic is optional) STEP 4 Pan-fry the tempeh slices for about 3 minutes on each side, until golden brown and firm on both sides. Meanwhile, mix the sauce ingredients in a small bowl. STEP 5 When the tempeh slices are crispy on both sides, raise the temperature of the pan, Heat the sauce and toss with it .(It takes about 15 seconds) Turn off the heat immediately as the sauce will burn. STEP 6 Transfer sticky tempeh slices to a bowl to serve. Enjoy with your choice of toppings ,grains or /and salads.

bouquet of flowers💚 I'm sharing the recipe from this personal event :) Appetizer Tofu Summer Rolls with Sweet Chili Sauce Fried Rice Paper Rolls Dipping sauce 25g plant based milk 1,5 tbsp peanut butter 1,5 tbsp soy sauce (GF) 1tsp sugar 1tsp vinegar 0,5 tsp chili paste 0.5 tsp minced ginger Tempeh with green rice Gluten free Mapo tofu (I replaced Gochujang with Miso, chili flakes and sesame oil from this recipe

Peanut chili soy sauce. Ingredients 3 tbsp soy milk 2 tbsp sweet chili sauce 1 tbsp peanut butter 1g salt Mix everything in a