This appetizer is so easy to put together, and is full of amazing Thai and Vietnamese flavors. The Soy Curls jerky ads the perfect textural component to heighten this fresh and herbaceous dish.
Beef jerky was not one of those foods that was hard to give up when I went vegan. Sure, I enjoyed the occasional endless chewing sensation of some teriyaki flavored gas station jerky, but whenever I contemplated giving up animal products, I didn’t hesitate because of the inevitable jerky deficit in my life. And when I saw vegan jerky in stores, or online, I was never really tempted to buy it. How could they possibly reproduce the dry rubbery texture of dehydrated animal flesh? How could something plant-derived possibly give me that jaw-popping, tooth grinding sensation?
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Welcome to Monson Made This
Vegan Food for Everyone!
Hi! I’m Michael, and I’m obsessed with cooking vegan food and developing vegan recipes. I love reinventing my childhood (and even my adulthood) favorite foods into vegan works of edible art. I’ve been vegan for just over two years now, so join me on this journey of discovery in the plant-based world of incredible food. Click the YouTube link above to watch all of my videos, and don’t forget to follow me on Instagram.