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Vegan Barbeque Wings

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Ingredients
  • 5 Be Leaf’s vegan wings (drumstick)
  • 2 bok choy, cut in half length
  • 2 to 3 shiitake mushroom, sliced
  • 3 baby carrots, sliced into small pieces
  • 75g shimeji mushroom, roughly chop
  • 1 scallion, julienne
  • 3 tablespoons vegetarian oyster sauce
  • 1/4 teaspoon white sesame seeds, toasted
  • Add water as needed
  • 1 teaspoon Be Leaf’s premium mushroom seasoning
  • 2 to 3 leaves parsley, finely chopped
Method
  • Pour 1 tablespoon vegetable oil in a sauté pan over a medium-high heat. Place the cut-side of bok choy down until caramelized.
  • Add the remaining vegetables (mushrooms and carrots) in the same sauté pan. Stir well.
  • Add water (2 tablespoons) and mushroom seasoning. Stir and put a lid on. Simmer until the vegetables are soft. Once the vegetables are cooked; set aside and stay warm.
  • Place another sauté pan over a medium heat and add 1 tablespoon oil. Put vegan wings in the pan with water (2 tablespoons) and vegetarian oyster sauce. Cook until the thick sauce well-coating the vegan wings.
  • To plate: Place the mix vegetables in the center of a plate. Place the vegan wings on the top of vegetables. Sprinkle the sesame seeds and chopped parsley onto drumsticks. Top with some scallion julienne.