Type what you have

Ingredients

• ✓ tamari soy sauce
• sweet potato
• vegetable oil
• chicken breast
• garlic
• water
• honey
• hot sauce
• mango
• red pepper flakes
• cornstarch
• water

Instructions

1. 1 Place sweet potatoes into a large saucepan and fill with enough water to cover. Simmer over medium-high heat until tender, about 15 minutes. Drain and set aside.
2. 2 Meanwhile, heat oil in a large skillet over medium-high heat. Cook and stir chicken in hot oil until no longer pink in the center, about 5 minutes. Remove chicken from the skillet onto a plate and set aside.
3. 3 Stir garlic into the same skillet and cook and stir until fragrant, 1 to 2 minutes. Pour in 3/4 cup water, tamari, honey, and hot sauce. Bring to a simmer, then stir in sweet potato, chicken, mango, and red pepper flakes. Cook and stir until hot.
4. 4 Dissolve cornstarch in 1 tablespoon warm water in a small bowl; stir into simmering mixture in the skillet and cook until thickened.

By ArianeK

Ingredients

• ✓ tamari soy sauce
• rice vermicelli noodle
• chicken
• bok choy
• carrot
• green onion
• dashi broth powder
• nutritional yeast flakes
• ginger
• black pepper
• white pepper
• red pepper flakes
• sesame oil
• miso paste
• water
• egg

Instructions

1. 1 Combine rice noodles, chicken, bok choy, carrot, green onion, dashi, nutritional yeast, ginger, black pepper, white pepper, and red pepper flakes in a large, portable bowl with a lid.
2. 2 Combine tamari, sesame oil, and miso paste in a small, portable container. Cover and shake until combined.
3. 3 Add hot water to the noodle bowl when ready to eat. Push aside the noodles and crack egg into the middle, stirring constantly with chopsticks. Close lid and let sit until noodles soften, about 3 minutes. Remove the cover and pour in tamari mixture.

By Buckwheat Queen

Ingredients

• ✓ tamari soy sauce
• cilantro
• cucumber
• carrot
• daikon
• jalapeno pepper
• olive oil
• french baguette
• sriracha sauce
• vegan mayonnaise
• tempeh
• nori seaweed
• garlic
• shallot
• fermented black bean paste
• shiitake mushroom
• water
• vegan worcestershire sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Warm Worcestershire sauce, tamari, water, mushroom, black bean paste, shallot, garlic clove, and seaweed in a saucepan over medium heat. Remove from heat and let cool. Drain sauce and discard the solids.
3. 3 Place tempeh in a bowl and pour 1/3 cup of the sauce on top. Marinate for 20 minutes, turning tempeh over halfway.
4. 4 Remove 1 teaspoon of the tempeh marinade and whisk together with vegan mayo and sriracha in a separate bowl. Refrigerate until needed.
5. 5 Arrange baguette pieces on the prepared baking sheet and drizzle olive oil on top. Toss and arrange bread into a single layer.
6. 6 Bake in the preheated oven for 15 minutes. Turn bread and cook until browned, about 8 minutes more. Transfer to a bowl.
7. 7 Place the tempeh on the baking sheet; reserve the liquid. Bake for 10 minutes, basting with some of the reserved marinade halfway through. Flip tempeh; bake, basting again, for 10 minutes more.
8. 8 Cut tempeh into cubes. Arrange the bread, tempeh, jalapeno slices, pickled daikon, carrot, cucumber, and cilantro into serving bowls. Top with sriracha mayo.

By Buckwheat Queen