This is AMAZING! I tweaked this recipe from "Eat, Drink and be Vegan" and it will now be a staple in this household. The sweet and sour sauce would great on any vegetables, or meat alternative. I like it with tofu, but you could omit it and just use vegetables.
2 tbsp arrowroot powder, flour, or cornstarch
1 cup water
1/4 cup sugar (use white or brown)
1/2 cup ketchup
1/4 cup rice vinegar (apple cider vinegar would work well)
1/4 cup maple syrup
2 tbsp tamari or soy sauce
2 tbsp olive oil
1 tsp molasses
2 garlic cloves, minced
a few shakes of hot sauce (about 1-2 tsp)
2 1/2 cups diced sweet potatoes (about 2 large)
1 1/2 cups pepper (green, red or yellow, about 1)
1 1/2 cups thinly sliced onion (about 1 medium onion)
1 can or 1 cup fresh, diced pineapple
1/2 cup cashews (garnish)
1 Package Tofu (or meat alternative, or more veggies)
- Whisk sauce ingredients together. Set aside.
- If using tofu, cut into bite size pieces. Saute in a large pan with 1 tblsp oil until tofu pieces are evenly browned.
- Place veggies (and tofu, if using) in a large casserole dish (8 x 12). Pour sauce mixture over top and fold.
- Cover and place in a 425 degree oven for 30 minutes. Remove, stir, and replace into the oven for an additional 30 minutes. You may need to bake for another 10 minutes, or until potatoes are soft. Sprinkle with cashews and serve on rice. Enjoy!