This is one of the most delicious sweet and sour sauces I have ever had, however, the balance of sweet vs sour is very much a personal matter, so you may wish to adjust the ingredients to strike the balance that suits you.
1/3 cup flour
1/3 cup cornstarch
1 Tbsp vegetable oil
just under ½ cup (125 mL) warm water
- First combine the flour and cornstarch in a medium-sized mixing bowl.
- Then stir in the egg replacer, and vegetable oil.
- Now slowly add the warm water, mixing with a fork or small hand whisk as you do so, until you have a smooth, thickish batter – however, it should still be able to fall off the back of a spoon. Cover, and place in the fridge for about 30 minutes.
- Meanwhile, you can prepare your sausages.
SWEET & SOUR INGREDIENTS
6 vegan sausages (I used Linda McCartney), pre-fried and chopped into chunks
vegetable oil for deep frying (a few cups)
SWEET & SOUR SAUCE INGREDIENTS
1 cup (250 mL) freshly squeezed orange juice (1 used 1 large juicy orange)
¼ cup sugar of your choice, or agave nectar
¼ tsp salt
1 Tbsp cornstarch, premixed into a paste in a small cup, with 4 Tbsp (60 mL) cold water
1 heaped Tbsp vegan instant tomato soup powder (optional)
2 heaped Tbsp thick tomato ketchup
15 chunks pineapple (I used Del Monte brand) and set aside
¼ cup pineapple juice (reserved from can)
2 tsp (10 mL) freshly squeezed lemon juice
1 medium green pepper, chopped into 1 inch pieces, and set aside
1 large white onion, chopped into 1 inch pieces, and set aside
1 red chilli (optional, if you wish to make this dish hotter)
SWEET & SOUR METHOD
- First, fry your sausages until they have a little colour. Then remove from heat, allow to cool down, cut each one into about 5 pieces, and marinate in a little soy sauce in a bowl, cover and place in the fridge.
- Now it’s time to make your sweet and sour sauce.
- Blend all the sauce ingredients (except the chopped vegetables and pineapple) together in a mixing bowl, using a hand blender. Pour into a small saucepan, cover set aside.
- Chop the green pepper and white onion into approximately 1” pieces, and set aside in a bowl, covered, in the fridge. Likewise, decant your pineapple chunks into a bowl, cover, and place in fridge.
- Next, preheat your oil in a deep pan in readiness for deep frying your sausage pieces. You will know it is ready when you immerse a tiny piece of sausage, and the oil starts to bubble.
- Then dip each piece of sausage into the batter mix, making sure to cover it completely from all sides, and then place on a large dinner plate. When ready, pour any remaining batter over the top of the sausages on the plate.
- Using a metal strainer, place around 3 or 4 sausage pieces on it, and immerse them gently into the hot oil, ensuring you don’t have more than about 8 pieces in the pan at a time. Deep frying should take around 4 minutes, but do test one piece to ensure the batter has become crunchy on the outside. Be careful not to overcook it though. Your judge should be your taste and the visual. Prepare a large plate, by placing a piece of kitchen roll on it, and as you take each piece out, place on the kitchen roll to drain off any excess grease. Continue this process until all the sausage pieces are fried. Now place your sausage pieces in a small ovenproof dish, and place in a warm 120 C oven, to ensure they remain warm.
- Meanwhile, on a very low heat, heat up the sweet and sour mixture in a small saucepan, and mix with a small hand whisk or wooden spoon, until it thickens.
- When the sauce has thickened, stir in your pineapple chunks, and leave on the lowest heat setting.
- Next, deep fry your green pepper and onion pieces for 1-2 minutes, before removing and placing on a piece of kitchen towel on a plate. These should remain raw but hot, as they need to retain their natural crispiness.
- Preheat a large glass or porcelain serving dish (you can do this in the microwave for a couple of minutes). Gently stir your sausage pieces, green pepper and onion mix, into the sweet and sour sauce mix, before transferring into your preheated serving dish. Feel free to garnish with some roasted cashew nuts.
All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010
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