Introducing vegan roast “pork”! I’m so excited to share this recipe!
It is super meaty, with layers of fat that melt-in-your-mouth, and a thin crispy crust, you guys definitely have to try this one!
Once again, this is a dish that I discovered in Vietnam, I am blown away by how creative Vietnamese cuisine can be when it comes to making vegetarian dishes. Called “Heo quay chay” there, “heo quay” meaning pork belly and “chay” vegetarian, it consists of two layers of vegan meat and coconut “fat” topped with a crust that is made of bread! Let’s take a look at how to make it!
It starts with the “meat” part that consists of my Vegan Chick’n that is marinated in soy sauce, five-spice powder, pepper, maple syrup, and some fermented tofu (also called chao or fermented bean curd). If you don’t have or don’t want to make vegan chick’n, feel free to use store-bought one, or large textured soy protein (usually sold dried, these need to be rehydrated for about one hour)….
