Veganuary invites all of us to go fully plant-based for the month, or to introduce more vegan dishes into our meal plans. The annual challenge involves learning more about the many health, ethical, and environmental benefits of adopting a vegan lifestyle. The start of 2022 provides a fresh slate for rethinking what we put in our bodies and how our eating choices can positively affect the world around us.
We at Coho are enthusiastic supporters of local, plant-based foods. We are especially passionate about small businesses that use wholesome plant-based ingredients in their products. These companies prove that plant-based eating is not only good for you, but also incredibly delicious.
A Plant-Based Recipe for a Cosseting Meal at Home
With the wintry weather, the body craves comfort food that’s warming, deeply flavourful, and simple to make. Our food content producer and resident chef Taeyoung Chang has dreamed up with a recipe that uses pantry ingredients as well as ones easily purchased at your local supermarket or farmers market.
He also wanted to incorporate The Sinless Hoi sauce, produced by True NOSH Company. After losing her father to diabetes, founder Renée Chan dedicated herself to crafting plant-based products free of added sugar, gluten, and preservatives. Her take on hoisin sauce contains twelve times fewer carbohydrates and ten times less sodium than the regular version. Instead of fillers, she uses fruits such as apples, organic dates, and organic cherries to create natural sweetness, as well as ingredients like organic miso to impart umami. “There’s a lot of complexity in the flavours, not just a lot of salt and sugar,” Chan says.
Used in this udon stir-fry, the Sinless Hoi keeps the dish healthy while still providing lots of satisfying flavour. It’s great as a dip for salad rolls, as a spread for sandwiches and wraps, or as a condiment for drizzling in soup.
Pick up a jar of The Sinless Hoi to add a hit of natural flavour to your plant-based cooking.
Taeyoung’s Recipe for Stir-fried Udon with Broccoli and The Sinless Hoi
2 tbsp tamari
1 tbsp toasted sesame oil
1 tbsp True Nosh The Sinless Hoi sauce
1 tbsp water
1 packet udon noodles (250g)
1 small head of broccoli
1-2 tbsp grapeseed oil
3 garlic cloves, minced
1 tbsp minced ginger (an approx. 0.25" piece)
1 tbsp white sesame seeds
- Cut the broccoli into florets and mince the garlic and ginger.
- Make the sauce by combining the tamari, sesame oil, The Sinless Hoi sauce, and water in a small bowl.
- Bring a pot with approximately 2.5L of water to a boil. Add the noodles and broccoli and cook them for 2-3 minutes, stirring to loosen the noodles. Drain the noodles and broccoli and set them aside.
- Heat the grapeseed oil in a large non-stick pan over medium heat. Add the garlic and ginger and sauté for 15 seconds until fragrant.
- Add the broccoli and sauté for 1-2 minutes.
- Add the noodles and combined sauce, and reduce the sauce at a simmer until the noodles are coated and all ingredients are combined.
- Plate the noodles and sprinkle with sesame seeds.