Oh my gosh, are you ready for some seriously tangy, citrusy, vegan deliciousness?! 🍊🐔
I’ve been on an orange chicken kick lately, and let me tell you – these plant-based versions will blow your mind.
As a vegan chef, I’ve experimented with ALL the ways to recreate that sweet-and-sour orange chicken magic without any animal products. And I’m spilling all my secrets!
I’ve collaborated with some of my favorite vegan bloggers to bring you the absolute best orange “chicken” recipes out there. Whether you’re craving crispy, saucy, or even a healthier baked version, I’ve got you covered.
Get ready for crispy tofu, tender seitan, and even some veggie-based options that’ll make your taste buds do a happy dance.
The best part? These recipes are totally doable, even for kitchen newbies. No fancy chef skills required!
So grab your apron and let’s dive into some seriously crave-worthy vegan orange chicken. Your takeout cravings will never be the same!
Orange Glazed Tofu
Okay, let’s kick things off with a classic – crispy tofu coated in a sticky-sweet orange glaze. YUM.
To make this bad boy, you’ll want to press and marinate your extra-firm tofu before coating it in cornstarch and pan-frying until golden brown.
While that’s sizzling away, whip up a quick orange sauce with fresh OJ, zest, soy sauce, rice vinegar, and a touch of sweetener.
Toss it all together and BOOM – orange chicken magic. 🍊✨
Pro tip: Don’t skip the cornstarch step! It’s the key to getting that crispy exterior we all know and love.
I like to serve this over fluffy jasmine rice with a side of steamed broccoli. It’s basically a vegan version of my favorite Chinese takeout as a kid. Nostalgia in a bowl, am I right?
Baked Orange Cauliflower
Not feeling the tofu life? No worries, my cauliflower-loving friend. This baked version is SO good, you won’t even miss the chicken.
Start by chopping up a head of cauliflower into bite-sized florets. Coat them in a simple batter of plant milk, flour, and spices before baking until crispy.
While that’s in the oven, whip up your orange sauce. I like to add a little sriracha for some heat, but you do you!
Toss the crispy cauliflower in the sauce and pop it back in the oven for a few minutes to let it all caramelize.
The result? Crispy, tangy, slightly spicy perfection. It’s like your taste buds are having a party and everyone’s invited!
Seitan Orange Chicken
Alright, seitan lovers, this one’s for you. If you’re looking for that meaty chew, seitan is your BFF.
You can make your own seitan from scratch (overachiever much?) or use store-bought to keep things simple.
Cut it into bite-sized pieces and pan-fry until golden. Then, toss it in that magical orange sauce we all know and love.
The best part about seitan? It soaks up all that tangy goodness like a sponge. Every bite is bursting with flavor.
I won’t lie, the first time I made this I may have eaten it straight out of the pan. No judgment here if you do the same!
Orange Jackfruit Pulled “Chicken”
Hold onto your hats, folks, because we’re about to get wild with some jackfruit!
If you haven’t jumped on the jackfruit bandwagon yet, consider this your formal invitation. This fruit (yes, FRUIT) has a meaty texture that’s perfect for vegan dishes.
For this recipe, you’ll want to use young green jackfruit in brine. Rinse it well, shred it up, and sauté it with some onions and garlic.
Then, slather it in your homemade orange sauce and let it simmer until all that citrusy goodness is absorbed.
The result? A pulled “chicken” style dish that’s tangy, slightly sweet, and oh-so-satisfying.
Pile it high on a bun for a vegan twist on a pulled chicken sandwich. Trust me, your non-vegan friends will be SHOOK.
Crispy Orange Tempeh
Tempeh skeptics, I’m about to change your mind. This crispy orange tempeh is the stuff of vegan dreams.
Start by steaming your tempeh to remove any bitterness. Then, marinate it in a mixture of orange juice, soy sauce, and garlic.
Coat each piece in cornstarch and pan-fry until golden and crispy. Toss it in your orange sauce and get ready for tempeh nirvana.
The nutty flavor of the tempeh pairs perfectly with the sweet-and-tangy orange sauce. It’s a match made in plant-based heaven!
I like to serve this over a bed of quinoa with some stir-fried veggies on the side. Healthy AND delicious? Yes, please!
Orange Glazed Soy Curls
Soy curls, where have you been all my life? These little dried soy protein strips are a game-changer for vegan cooking.
To make this dish, rehydrate your soy curls in some veggie broth for extra flavor. Then, coat them in cornstarch and spices before pan-frying.
Toss them in your homemade orange sauce and prepare for a texture that’s eerily similar to chicken. It’s almost scary how good these are!
I love to add some cashews or peanuts for crunch. It’s like a vegan version of that fancy restaurant orange chicken, but WAY better.
Grilled Orange “Chicken” Skewers
Fire up the grill, friends! These orange “chicken” skewers are perfect for summer BBQs.
You can use tofu, seitan, or even thick slices of zucchini or eggplant for this one. Marinate your protein of choice in a mixture of orange juice, soy sauce, and spices.
Thread onto skewers with some bell peppers and onions, then grill until nicely charred.
Brush with extra orange sauce as they cook for maximum flavor. The smoky-sweet combo is absolutely irresistible.
Pro tip: Serve these with some grilled pineapple on the side. It’s like a tropical flavor explosion in your mouth!
Slow Cooker Orange “Chicken”
Sometimes, you just want to throw everything in a pot and call it a day. I get it. That’s where this slow cooker recipe comes in handy!
Use your favorite vegan chicken substitute (I’m partial to soy curls for this one) and toss it in your slow cooker with orange juice, soy sauce, vinegar, and some cornstarch to thicken.
Let it cook on low for a few hours, and voila! Tender, saucy orange “chicken” with minimal effort.
This is my go-to recipe for busy weeknights. It’s like having a personal chef, minus the fancy hat and judgmental looks.
Orange Chickpea “Chicken”
Who says you need a meat substitute to make amazing orange “chicken”? These orange glazed chickpeas are here to prove you wrong.
Start by roasting your chickpeas in the oven until crispy. While they’re getting toasty, whip up your orange sauce on the stovetop.
Toss the crispy chickpeas in the sauce and prepare for a protein-packed flavor bomb.
The best part? Chickpeas are dirt cheap and loaded with fiber. Your wallet AND your digestive system will thank you!
Sweet and Spicy Orange Tofu Nuggets
Last but certainly not least, let’s talk about these sweet and spicy orange tofu nuggets. They’re like the adult version of chicken nuggets, but WAY better.
Cut your tofu into bite-sized pieces and coat them in a mixture of flour, cornstarch, and spices. Then, fry ’em up until golden and crispy.
For the sauce, add some red pepper flakes or sriracha to your usual orange sauce recipe. The sweet-spicy combo is seriously addictive.
Serve these bad boys with some vegan ranch for dipping, and you’ve got yourself the ultimate comfort food.
Fair warning: These are dangerously snackable. Don’t be surprised if you eat the whole batch in one sitting. (Not that I’m speaking from experience or anything… 👀)
And there you have it, folks! Ten tangy, delicious vegan orange “chicken” recipes that’ll make you forget all about the original.
Whether you’re a tofu fanatic, a seitan lover, or just looking to eat more plants, there’s something here for everyone.
So what are you waiting for? Get in that kitchen and start cooking! Your taste buds (and the chickens) will thank you.
Now if you’ll excuse me, all this talk of orange “chicken” has made me hungry. I’ve got some cooking to do! 🍊🐔👩🍳