Vivera Vegan Crispy Tenders Chicken-Style Southern Fried
Ingredients
125
g
(sushi) rice
100
ml
rice vinegar
3
Tablespoon(s)
sunflower oil
150
g
carrots
0.5
Piece(s)
mango
1
Piece(s)
avocado, ripe
0.33
Piece(s)
cucumber
100
g
chilled edamame soybeans
Tablespoon(s)
vegan alternative to mayonnaise
2
Teaspoon(s)
sriracha sauce
Preparation
1. Cook the rice according to the instructions on the packaging. Stir 2/3 of the rice vinegar into the warm rice. Season with salt and pepper. Let the rice cool in the refrigerator for an hour. Or, if you don't want to wait, rinse it with cold water. Heat a frying pan with the sunflower oil and sauté the crispy vegan tenders over high heat for five minutes. Remove from the heat.
2. Peel the mango, cut the flesh along the core, and dice it. Cut the avocados in half lengthwise and remove the pit. Take the flesh out of the skin and slice it widthwise.
3. Cut thin cucumber strips using a paring knife or a cheese slicer. Divide the rice between two bowls. Arrange the vegan tenders, cucumbers, carrots, mango, avocado, and chilled edamame on top. Season with a dash of soy sauce, add the remaining rice vinegar, and mix it into a sauce.
Tip: Add 2 tablespoons of vegan mayonnaise and 2 teaspoons of Sriracha for extra flavor.
Tip: Add 2 tablespoons of vegan mayonnaise and 2 teaspoons of Sriracha for extra flavor.
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