Vegan Sweet and Sour Power Vegetables

super easy

My husband’s favourite dish was sweet and sour pork, so giving it up was a challenge for our family. When I studied the ingredients of sweet and sour dishes, it’s the condiments that make the dish, with the canned pine apple lending to a big part of the taste. I chose the vegetables in this dish as such as they are they hold flavor well. The cashews also add to the authentic taste of it.



Adjust Servings
4 native onions, cut in half
2 eggplant, chopped into cubes
2 sayote, chopped into cubes
100grams shiitake mushrooms, sliced
1can garbanzos, drained
100grams cashews
1/2cup pineapple, diced
3stalks onion leeks, cut in small sections
2/3cup pineapple juice
1tbsp water
1tbsp cornstarch
1/3cup brown sugar
3tbsp ketchup
1tbsp soy sauce
1/3cup rice vinegar


Sweet and sour sauce
Whisk together water and cornstarch.
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In a sauce pan, combine pineapple juice, ketchup, soy sauce, rice vinegar.
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Bring to a boil. Add in the water and cornstarch mixture and cook till thickened.
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Set aside sweet and sour sauce.
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Prepare the vegetables. Heat a little oil in a pan.
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Sauté the onion until translucent.
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Add the sayote, garbanzos, eggplant, pineapple, cashews and mushrooms and cook for 3 minutes.
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Add the green onions last.
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Add the sweet and sour sauce and coat all the vegetables in it. Cook until vegetables are tender, but not wilted.
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