The Leafy Cauldron

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Copycat Dragon Bowl – Bol Dragon Imitation (Vegan with a Gluten-Free Option)

April 10, 2014 by theleafycauldron


La version française de cette recette suit plus bas.

All right. There’s this yuppie vegan restaurant in Montreal; It’s always very busy and they run a very tight ship. Their immensely popular Dragon Sauce is a rite of passage for anyone living or visiting this interesting island. I’ve seen one or two copycat recipes online but let me tell you – they vastly overestimate the quality of ingredients that make up this delectable sauce. I suppose because it’s vegan, served over healthy ingredients and chockful of nutritional yeast, they go out on a limb and guess it has maple syrup and a whole host of other expensive items. Nah, I’m here to tell you as someone who knows someone who worked there and someone who has worked in industrial sized kitchens – that is not the case.

IMG_0022 (1)What it is is sweet, tangy and full of rich umami flavour. This is a quick sauce to whiz up and what you put it over is totally up to you!  The most skilled part of the preparation is the tofu and I’ll guide you right through that. This is very satisfying while remaining fresh and not too heavy on your stomach. It’s absolutely a stunner, too. Sure to impress with very little effort. I guess you can call this a rice bowl and the toppings are a mix of hot and cold; raw and cooked. It’s like a really nutritionally sound and very well-rounded salad.

IMG_0007dragonbowl4Copycat Aux Vivres Dragon Sauce
Covers at least 4 brown rice bowls

2 tablespoons canola oil
1/2 cup nutritional yeast
3 tablespoons apple cider vinegar
3 tablespoons tamari soy sauce
1/4 cup  granulated sugar (yep, sorry to break it to you, this sauce is made with copious amounts of sugar)
2 cloves garlic, peeled and diced

Combine all ingredients in a blender. Pulse until thickened. Taste and adjust any of the ingredients for the balance you like (more salty, sour, etc).

Golden Brown Tofu

1 lb firm tofu, 12 equal slices (quartered, then each quarter into thirds)
1 tablespoon canola oil
1/2 teaspoon garlic salt

Heat the oil in a large non-stick skillet over medium high. Add tofu slices, laying them all flat. Sprinkle with garlic salt and let tofu brown on each side, for about ten minutes.

Dragon Bowl Ingredients

Brown rice
Steamed broccoli
Sliced radishes
Sliced Bell Peppers
Shredded carrots and beets
Pumpkin seeds

Roasted sweet potatoes
Roasted Zucchini
Romaine lettuce
Sprouts
Pumpkin seeds

Assemble as you like. Let your imagination run wild: you can add anything you want to this bowl. Smother with as much sauce as you like. Eat often.

IMG_0011 (1)
À Montréal se trouve un resto yuppie bien géré toujours rempli à craquer. Leur très populaire sauce dragon est un rite de passage pour quiconque vit ou visite l’île. Il a y quelques recettes imitations en ligne qui surestiment de loin la qualité des ingrédients qui composent cette délectable sauce. Peut-être pensent-ils qu’une sauce végétalienne servie sur des plats santé se doit absolument d’inclure du sirop d’érable et pleins d’autres choses inabordables. Ayant connu un employé de leur cuisine nous pouvons vous assurer que s’en est rien !

Cette sauce est sucrée, acidulée et riche en saveur umami. Facile et rapide de préparation vous y trouverez plusieurs applications. Bien doré le tofu est certainement l’étape nécessitant le plus d’attention. Ce plat est rempli d’ingrédients frais et légers, épatant sans trop d’effort. C’est un bol de riz chaud et froid, cru et cuit ; un repas complet et une salade bien équilibrée.

IMG_0002 (2)Imitation Sauce Dragon Aux Vivres
recouvre au moins 4 bols de riz brun

2 c. à soupe d’huile de canola 
1/2 tasse de levure alimentaire
3 c. à soupe de vinaigre de cidre de pomme
3 c. à soupe de sauce tamari
1/4 tasse de sucre en grain granulé (en effet, la sauce est faite d’une grande quantité de sucre !)
2 gousses d’ail, pelée et coupées en dés 

Combiner les ingrédients au mélangeur et pulser jusqu’à ce que le mélange épaississe. Goûter et ajuster les ingrédients selon vos préférences (plus salé, plus aigre).

Tofu brun doré

1 lb de tofu ferme, 12 tranches égales (diviser en quarts, chaque quart ensuite divisé en tiers)
1 c. à soupe d’huile de canola
1/2 c. à thé de sel d’ail 

Chauffer l’huile dans une grande poêle antiadhésive à feu moyen-élevé. Poser les tranches de tofu à plat dans la poêle et saupoudrer de sel d’ail. Laisser le tofu dorer de chaque côté, environs dix minutes.  

Ingrédients du bol dragon

riz brun
brocoli cuit à la vapeur 
radis en tranches
poivrons en tranches
carottes et betteraves râpées
graines de citrouille 

pommes de terres douces rôties 
courgettes rôties
laitue romaine
pousses

Assembler comme bon vous semble. Laissez libre cours à votre imagination : ajoutez à ce plat ce que vous aimez. Napper d’autant de sauce que vous désirez. Manger souvent.
IMG_0012

Filed Under: Uncategorized Tagged With: Copycat Recipe, Dinner, Easy, en francais, Gluten free, Nutritional Yeast, Recipe, Vegan, Vegetarian, Weeknight Dinner

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We here at The Leafy Cauldron believe food should be life affirming. We can do better! Started in 2011 as passion project to share a love of Harry Potter and vegan food, we've now branched out to focus on fun, fresh and innovative recipes that also happen to be allergy-friendly with zero compromise when it comes to taste and texture.

Dissatisfied with some common attitudes in vegan cooking, we decided to start a log of our own kitchen adventures. You’ll find fun and fresh recipes here presented in a to-the-point fashion. I promise to never, ever use the words “real food”.

If you're dealing with allergies and you're hoping to find a familiar recipe, let us know on Facebook and we'll try to help you out!

All cartoon artwork you see on the blog is made by the immensely talented Helen Bee Illustration!

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