Sup. I'm Bri.

I'm an NASM Certified Personal Trainer, gym addict, vegan, and nature lover.

This site is where I post my fitness journey and share tips I've learned along the way.  

I also post vegan recipes when I create something that makes my mouth happy.

Vegan Vermicelli Noodle Bowl Recipe

Vegan Vermicelli Noodle Bowl Recipe

With #brohannasveganchallenge in full swing I've been having a blast figuring out how to make my favorite omnivore meals sans animal products. With vietnamese food this can be difficult, because a primary flavor in their dishes is fish sauce, and fish sauce isn't vegan (surprise). I decided to give it a try anyways and made probably the most beautiful bowl of food to date!  Check out the recipe below and let me know what you think.

Vegan Vermicelli Noodle Bowl

  • 1 cup rice vermicelli noodles
  • 1 cup chopped romaine lettuce
  • 3/4 strips of Vegan 'Pork' (details below)
  • 1 Tbsp Vegan 'Fish' Sauce (details below)
  • 1/4 cup chopped pickled carrots and daikon radish
  • 3 Tbsp chopped cilantro
  • 3 Tbsp chopped fresh mint
  • 1/4 cup of plain peanuts

Add the lettuce and noodles to a bowl.  Pour 1 tsp of fish sauce over the noodles if you like to prevent them from sticking together.  Add the 'pork', carrots, daikon, cilantro, mint, and peanuts. You can also add bean sprouts or cucumber if you wish.  Use the 'fish' sauce on the side for dipping or add it to the bowl as a dressing. And enjoy!

Details on making the 'Fish' sauce and 'Pork' are below.

Vegan 'Fish' Sauce

  • 1/4 cup white vinegar
  • 1/4 cup Hoisin Sauce
  • 2 Tbsp agave nectar
  • 2 Tbsp lime juice
  • 1 clove garlic (minced)
  • 1/4 teaspoon red pepper flakes

Add ingredients to a bowl and whisk to combine ingredients. Set bowl aside.

 

Vegan Seitan 'Pork' (I used the beginning of RunAwayRice's recipe)

  • 3/4 cup warm water
  • 1/2 Tbsp soy sauce
  • 1/8 tsp salt
  • 1/4 tsp baking powder
  • 2/3 cup vital wheat gluten

Add the water, soy sauce, salt, and baking powder to a bowl and mix. Slowly incorporate the vital wheat gluten.  This should turn into a spongey dough once you're done.  Take the dough and squeeze with your hands to remove any air pockets (this helps it look more like meat).  Once the air bubbles are gone put the dough in a bowl and set in the fridge for an hour.  Once the hour is up take out the dough and cut into strips, chunks, or however you prefer to cook the meat.  For my recipe I cut into very thin strips to mimic pork.

Add some cooking oil to a saucepan and bring to medium heat.  Add the pieces of Seitan, making sure to keep them separated in the pan as they will want to stick to each other. Grill for about 3-4 minutes on each side or until they have a crispy looking outer skin.  

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