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I was asked to make some more recipe videos and I’m always happy to do that! This time I’ll show my favorite low fat vegan recipes. I’ll load these recipes with vegetables and keep the fat to nearly zero.

I’ll focus this time on making Buddha’s Delight and Vegetable Lo Mein. Both taste amazing and they are made in similar ways. I hope you enjoy them as much as I do.

Buddha’s Delight

Mix the following together for the sauce

2 TBs Apple Juice
4 TBs Liquid Aminos or Soy Sauce
3 TBs Corn Starch
1/4 tsp White Pepper
1 1/2 Cups of Water

I follow the following steps while cooking the vegetables

Cook the following in a wok or large pan on high
Add 1/4 cup of water
Fill the wok about half way with the vegetables
Stir and add 1/8 tsp of salt
Put on the lid on for 3 minutes
Stir and then put the lid back on until they are done

Vegetables used in my recipe, but fill free to add your favorites

4 Cups Frozen Broccoli
2 Cups Frozen Peas
2 Cups Napa Cabbage
3 Cups Sliced Mushrooms
1 1/2 Cups Julienned Carrots
1/2 Cup Green Onions
8 oz Bamboo Shoots
8 oz Water Chestnuts
11 – 15 oz Baby Corn

Vegetable Lo Mein

Sauce for the Recipe ( Mock Hoisin Sauce )

2 TBs PB2 ( Powdered Low Fat Peanut Butter )
1 TBs Water
5 TBs Liquid Aminos / Soy Sauce
1 TBs Honey ( Date Paste : Vegan Alternative )
2 TBs White Vinegar
1/4 tsp Garlic Powder
20 Drops of Hot Sauce ( I use Sriracha sauce )
1/8 tsp White Pepper

I cook these vegetables in the same way as the last recipe

Put wok or large pan on high
Add 1/4 Cup of Water
Add vegetables, stir and put the lid on for 3 minutes
Continue stirring and putting the lid on until done

After the vegetables are done add the sauce and 12 oz of noodles