Crispy Peking Oumph!
This exciting new Vegan food Product, Oumph! Really lends itself to this kind of recipe. Like Tofu it is made with soya, and also like tofu it is highly absorbent, there for it will suck up whatever marinade you put on it. You can stir fry it or bake it in the oven. I like to chop it into smaller pieces so it goes crispy in the edges and chewy in the middle.It makes converting some of your favourite recipes to 100% plant based easy peasy.
This will serve 2 adults as main or 4 as a snack or starter.
- 2019-02-12-144803-Crispy+Peking+Oumph_.docx 12 KB [ Download ]
- Michelle R. favorited Crispy Peking Oumph! 22 Apr 18:35
- Catherine J. commented on Crispy Peking Oumph! 12 Apr 13:30
- Catherine J. favorited Crispy Peking Oumph! 12 Apr 13:30
- Crafterella featured Crispy Peking Oumph! 11 Apr 23:00
- Cat Morley commented on Crispy Peking Oumph! 09 Apr 21:57
- Cat Morley favorited Crispy Peking Oumph! 09 Apr 21:57
- EmilyCakes favorited Crispy Peking Oumph! 09 Apr 18:42
- EmilyCakes commented on Crispy Peking Oumph! 09 Apr 18:42
- natalie p. published her project Crispy Peking Oumph! 09 Apr 09:00
You Will Need
First remove the Oumph from the freezer.
Combine all the marinade ingredients together and add the Oumph! Set aside for at least 30 minutes. Ideally you would leave it for a couple of hours. It will defrost gradually over about 30 minutes. You can microwave it to defrost then add the marinade.
When you’re ready to serve, pre heat the oven to 180°C.
Place the oomph and any leftover marinade into an oven proof dish. If you like you can chop the large pieces a little smaller or do it after cooking. Place into the oven for about 20 minutes stirring half way.
It’s ready when it’s starting to caramelised at the edges.
Place your vegetables onto a serving plate, warm up your pancakes and place the hoisin into a serving bowl.
Remove the Oumph! From the oven and serve alongside the pancakes and vegetables.