Hakka cuisine occupies a unique culinary space somewhere between Chinese and Indian. My local Hakka restaurant serves astonishingly flavourful dishes with lots of chilies, garlic and ginger (another reason to love Toronto restaurants). One of my favourites is Manchurian sauce. The vegan option with Manchurian sauce is plate full of little fritters like pakoras, made with cabbage and carrot, served over rice. It's tasty, but I was hoping for something with a little more protein to make a complete lunch. As I committed to duplicating the sauce at home, I mentally jettisoned the fritters and settled on grilled tempeh as the protein. More

In many North American meat-eating households, family celebrations almost always feature turkey, mashed potatoes, gravy and veggies. A lot of us grew up participating in these celebrations and the memories are deep-seated. KFC taps into these memories quite effectively by marketing a bowl consisting of mashed potatoes, corn, chicken and gravy. What if we could make a vegan version of that bowl with a good source of protein and a vegan gravy that actually tastes good? More