Sticky Spicy Sweet Korean Chilli Chicken

A lot of you probably know Fry’s. It’s a family owned, South African-based company that makes all sorts of frozen products that are all vegan!

I’ve been having fun with their mock meats and making recipes with them. Since it’s Sunday, I figure it’s a good time for some finger foods… and you know I like ’em spicy!


Sticky Spicy Sweet Korean Chilli Chicken

1 box Fry’s Chicken Nuggets


4 cloves garlic, minced
2 Tbsp fresh ginger, grated
2 Tbsp soy sauce
1/4 cup Gochujang (Korean chilli paste)
1/4 cup rice vinegar
1/4 cup sesame oil
4 tsp caster sugar
Heat oven 180C (according to the box).
Mix all the sauce ingredients together in a large bowl. Toss Fry’s Chicken Nuggets in the marinade until completely covered. Setting aside the 2-4 Tbsp of extra sauce.
Place the marinaded nuggets on a baking tray lined with baking paper, making sure the nuggets are not touching each other. Follow the box’s direction, baking for 10-12 minutes.
Pour the extra sauce over the nuggets before serving.
Shown here served with sides of kimchi fried rice and braised kale with soy sauce.

Check out the recipe on Fry’s website and lots of other recipes too!


Lentils & Beans & Grains & Peas

And that’s really all it is! One pot thick soup of joy.


Lentils, red (rinsed) couple handfuls
Beans, mix of cannelini & black
Grains, quinoa, small handful
Green peas, frozen
Broth (I added vegan ham seasoning) filled to about an inch over the ingredients.

Bring to a boil, then turn to low and simmer WITHOUT a lid, for 15 minutes. Stirring every few minutes (good if you’re doing chores around the house. You don’t need to keep an eye on this too much.

Served here with sambal oelek (chilli paste) and avocado (fruit of the Gods).

As long as you have a lentil base, this thick soup can be anything you like!

*I haven’t sign up for veganmofo this year, but adding the tag anyway. Deal.

Vegan Food Swap

Oh yeah. There have been vegan food swaps in other cities, so why not London? That’s EXACTLY what Mits & Sasha the two happy vegans over at To Happy Vegans thought too!!!

It’s monthly; you can opt-out anytime; £10 budget. Pretty dang easy for a box of awesomeness.

I lucked out with my giver, Finola. She recently travelled to Spain and France and was kind enough to part ways with some of those goodies!


  • Tomato & Oregano Tortitas Pizza Popitas
  • Haribo Dragibus- I’ve never had Haribo, very excited!
  • Spinach & Spirulina soup mix
  • Chocolate Flan mix
  • Crispy Fruit: mango, apples, passionfruit, grains(whole wheat?)
  • SPECULOOS- A jar the mystical spread of my very own! NOM. Worth the swap alone.
  • Graze box: mix of dried beans- Have been curious about Graze boxes, glad to give it a try!
  • Raita mix: Just add soya yoghurt & the demon fruit that is cucumber
  • White Chocolate: Made in Australia. Purchased in Spain. Eaten by an American. Happily digested in UK.

So why exactly are you just sitting there? GO SIGN UP NOW!


A review from To Happy Vegans of the recent Japanese Underground Supper Club I hosted!

The Vegan Ronin's Underground Supper Club

Japanese Sunday ended up being a very long and leisurely lunch into dinner! It was mellow and relaxing and the food t’weren’t too bad neither! I only had time (cough cough remembered) to take a mere two photos. Thankfully, Mitsu— yes, THAT Mitsu of To Happy Vegans was here (AND her Japanese mum. Talk about pressure!). Anyway! She took a bunch breathtaking photos and gave the dinner a lovely, lovely review. Check it out here! (And while you are there, check out their new Vegan Food Swap for the UK!)

If you are interested in coming to a future Japanese underground dinner, do not hesitate to contact me! I’m already setting up another date from the popularity, I can do more ^_^

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Spicy Sweet Soy Soy-Fish & Edamame Salad

I’m lucky to be able to get vegan “fish” in London (previously having to drive over an hour to get to Tink Holl in Cleveland to find fun mock meats).

Thankfully this sauce is really versatile and you can use it for a mess of things: tofu; mix veg for stir fry; even on steamed broccoli would be great!Continue reading “Spicy Sweet Soy Soy-Fish & Edamame Salad”

Vegetarian Award for Excellence

The Vegan Ronin blog was recently given the Vegetarian Award for excellence. I was very flattered and honored that even though the blog goes through dry spells (despite a backlog of things to post!), the readers are still consistent and I hope I am making vegan food accessible to all. I want to keep it fun and easy to make, but have the options of snobby food as well =p

This has inspired me to post more often. After all, loads of bloggers also have tiring, full time jobs and that doesn’t stop them!

Thank you VegOnline! Check them out for more veggie info and delicious looking food!

Quick Pickles!

It’s condiment time again! First we made mustard and then spicy ketchup. And now friends, it’s PICKLE TIME!

When pickles rule your fridge!

This is just your standard cucumber pickle transformation, in about 30 minutes! We can get kinky with pickling other things at a later time.  This was based on Eat Well’s recipe. For 1 large jar, half this recipe.

Quick Pickles

  • 1 1/4 pounds pickling cucumbers, trimmed and cut into 1/4-inch slices (I used regular organic cucumbers)
  • 1 1/2 teaspoons salt
  • 1 cup cider vinegar
  • 1 cup white vinegar
  • 1 cup light brown sugar *
  • 1 cup slivered onion
  • 2 cloves garlic, slivered
  • 1 teaspoon dill seed **
  • 1 teaspoon mustard seed
  • 1 teaspoon or more hot chilli flakes (optional)

*This recipe is very sweet. If you do not like sweet pickles, half the amount you use.
**DILL IS ESSENTIAL. You can use fresh dill as well.

Use a cool wavy slicer to get those fancy, ridged pickle slices.

I hate cucumbers, but pickles are another story!
  1. Place cucumber slices in a colander set in the sink. Sprinkle with salt; stir to combine. Let stand for 20 minutes. Rinse, drain and transfer to a large heatproof bowl.

  2. Meanwhile, combine cider vinegar, white vinegar, brown sugar, onion, garlic, dill and mustard seed in a medium saucepan. Bring to a boil. Reduce heat and simmer for 10 minutes. Pour the hot liquid over the cucumbers; stir to combine. Bring to room temperature (cool faster with an ice bath), cover and refrigerate for up to 10 days. (I’ve had these pickles for months and they’re still good!)
Pickling Vinegar

*The original recipes asks you to put the hot bowl in the fridge to cool it down. NEVER put hot food in the fridge. It raises the temperature which “awakens” any bacteria to grow (even in a vegan refrigerator).  It also raises your electricity bill because your fridge is working longer to get it down to the correct temperature.
Try Dad’s suggestion in the comments of using an ice bath to cool it down quickly =)

Seitan Stir Fry with Oyster Sauce

Now that you’ve made the seitan cutlets, you may have some leftover. Well, maybe.

If you do, use them in this deliciously simple stir fry sauce. This has been adapted from Ken Hom’s recipe, which also includes a warm curried veggie salad (also pictured). But this post is really about the sauce. You don’t even need to use seitan. I’ve also used quartered Brussels sprouts and had it with rice for a 15 minute dinner.



Stir Fry with Oyster Sauce

  • 450g/1 lb of seitan cut into strips OR cut vegetables of your choice
  • 1 Tbsp soy sauce 
  • 2 tsp sesame oil
  • 1 Tbsp rice wine or dry sherry
  • 2 tsp cornflour
  • 3 Tbsp vegetable oil
  • 3 Tbsp vegetarian oyster sauce
  • 1½ Tbsp finely chopped spring onions


    1. Put soy sauce, sesame oil, rice wine, and cornflour into a bowl and mix together until well combined. Add seitan or veggies and mix again. Set aside to marinate for 20 minutes.
    2. Heat a wok or large frying-pan until it is very hot.
    3. Add the oil, and when it is very hot and slightly smoking, add the seitan slices/veggies and stir-fry for 5-6 minutes or until browned/ just cooked.

      Browned and willing
    4. Remove the seitan or veggies and set aside to drain in a colander over a bowl. Discard the drained oil.

      Getting rid of excess oil
    5. Wipe the wok or pan clean and reheat it over a high heat until it is hot.
    6. Add the vegetarian oyster sauce, and bring to a simmer.
    7. Return the drained seitan/veggies and mix them thoroughly with the sauce.
    8. Turn the mixture onto a serving platter and garnish with the spring onions.


    Ready for your tummy.