A new product that I’ve been experimenting with lately is ecoVegan Orientals’ Joy. Although I am a little puzzled on the name, it’s not very descriptive and the small window to peek inside at its contents provides little clue. I suppose it’s par for the course as they’re part of the same organization as the Loving Hut chain of restaurants.
On first impression, Orientals’ Joy reminds me of a veggie version of pork, the texture and shape is similar. Which is nice, since there’s plenty of alternatives for veggie beef, chicken and seafood. But not much for a faux pork other than veggie ham or bacon.
It’s main ingredients are non-GMO soy protein and fiber, wheat protein and seasonings. The seasonings are light so it’s good plain or tossed with something else. I went with a stir-fry but I bet it’ll be good prepared as an American dish too, something like veggie pork chops and applesauce.
Veggie “Pork” with Vegetables
Serves 2-4
1 package ecoVegan Orientals’ Joy
6 ounces yu choy sum, about 1/2 a bunch
2 ounces fresh shiitake mushrooms, sliced
1 garlic clove, smashed and roughly chopped
1/2 inch fresh ginger root, smashed and roughly chopped
1 1/2 tablespoons vegetable oil, divided
1 tablespoon soy sauce
1/2 tablespoon Shaoxing rice wine
Wash the yu choy sum in several changes of water, trimming off any old leaves, tough stems and the bottom 1/4 – 1/2″ from each stalk. Cut the stems into 3″ pieces, halving the bigger stalks lengthwise.
Slice the veggie meat thinly. Heat a skillet to hot, add 1 tablespoon of oil and pan fry the veggie meat over medium heat for a few minutes. Transfer to a plate and set aside.
Heat a wok to hot. Add the rest of the oil and swirl to coat the wok. Add the garlic and ginger, stir-fry for a few seconds. Add the mushrooms and greens, and stir until wilted, bringing up the greens at the bottom to the top. Add the soy sauce and rice wine, then the veggie meat and stir to combine. Serve with rice or noodles.
Looks good, I ‘ve never even heard of that brand before
Ah, I’ve heard of this, but have yet to find it in stores. Very curious, it does look nice and toothsome… I don’t like my faux-meat to be particularly “meaty”, but I do like it to have a good chew!
I’ve had their things. They’re ‘ok’ but seem kind of expensive to me.
What stores did you find it? Sounds interesting.
Where can I found the product in nothern california? Diane
Whoops! I found that you underlined the website and I got there. Thanks, Diane
That dish looks amazing? Where are you finding the “pork”? I never ate real pork as an omni, but now I would be willing to try it!
Doh! I just noticed the link, too. I guess I will have to come down off the mountain and shop the WF in Roseville! Not that I mind; I hate going to Reno, even for Whole Foods.
Amy – Thanks! I’m not surprised, they seem to be a fairly new brand.
Hannah – The texture is toothsome, but not too chewy or meaty-like.
Will Parkinson – I only tried it because it was on sale at Whole Foods. The price seems to be along the lines of other faux meat items.
Noelle – I got it at Whole Foods, but only certain stores in Northern and Southern California. It’s also available through their website or veganessentials.com.
Diane Barnett – I see you found the link. :-)
Christina – Like most Chinese vegetarian faux meat, it doesn’t actually taste like the actual meat but the texture is similar.
I just found it yesterday at our Whole Foods in Roseville California after ordering it online at the site and paying shipping that doubled the price of the faux meat. Grrrr. I should have checked Whole foods but who would guess?
That’s a bummer – I just had a similar experience, after ordering at one place, I see it for way cheaper somewhere else. Grrr is right. :-)
Though I never fancied pork, I have enjoyed several mock porks. I will have to keep an eye on vegan essentials for this, at the moment they only sell the mock fish, which is not as enticing. Thanks for the review!
Looks very good :-)