A Family Heart to Heart with Tomato Sauce Noodles (In Cantonese)   
If you want to add this video in your blog or on your personal home page, Please click the fallowing link to copy source code  Copy source code  Print
Play with flash player Play with windows media
For all ingredients, please use organic versions if available (Serves 2 people)
1–2 strawberries
1–2 new potatoes
6 blueberries
4 veggie patties
2–4 Brussels sprouts
2–4 baby carrots

Tomato Sauce:
4 tomatoes
Baby carrots
Tomato paste
Vegan Worcestershire sauce
Corn starch (optional)
Mixed herb spices
Soy sauce
¼ teaspoon fruit and vegetable seasoning
½ teaspoon salt
2 teaspoons brown sugar

  1. Boil some water in a wok.
  2. Meanwhile lightly cross cut the tomato skin, do not cut it too deep.
  3. Cook the tomatoes in the hot boiling water for 5 minutes. This way will make it easier to peel off the tomato skin.
  4. Blend the tomatoes in a blender and make them itu purée and then put them in a bowl.
  5. Using the previous hot water, cook the carrots and the celery.
  6. Cover the lid back.
  7. When the carrots and celery are fully cooked, put them with the blended tomatoes and blend them again.
  8. Pour the freshly blended tomato sauce into the wok and let it cook.
  9. While it’s cooking, add the seasoning: ½ teaspoon of salt, ½ teaspoon of sugar, ¼ teaspoon of fruit and vegetable seasoning.
  10. Add in some tomato paste, some Worcestershire sauce, about 2 teaspoon would be fine.
  11. To make a creamier sauce, add in the corn starch while cookint the tomato sauce and keep strring to avoid any lumps.
  12. Add some mixed herb spices as preference.
  13. When the tomato sauce boils, add the soy sauce as the very last step so there won’t be any sourness. Mix them well.
  14. Set it aside and let it cool.
  15. The tomato sauce is ready.
  16. Boil some water in a pot, and when the water boils, add in some potatoes, Brussels sprouts, broccoli and baby carrots. Cook them all together.
  17. Put on the lid, and let it cook for a while.
  18. Do not overcooked them.
  19. Broccoli is the first vegetable to be taken out from the boiling water.
  20. Next, is the baby carrots, and then the Brussels sprouts, and the potatoes lastly.
  21. Put some olive oil into the wok. When the oil is heated, stir-fry the noodles until the smells come out.
  22. Add the tomato sauce, pour it in.
  23. Adding more is better.
  24. Mix the noodle and the tomato sauce.
  25. Turn off the heat, place the noodle into a big plate.
  26. Meanwhile, take a heart shape mould, fill up the mould with veggies patty paste. Fill it firmly, fully, leaving no gaps.
  27. Place the moulds into the pan with boiling water and then steam it for about 5 minutes.
  28. If there is no veggie patty paste in the market, just use a large veggie patty in the market.
  29. Place the veggie patty on a big plate, take the mould, and press it down firmly with forces. The heart shape veggie patty is ready.
  30. Or just get a shape using a mould, and then cut the patty out using scissorscut along the side of the patty mould. The heart shape veggie patty is ready.
  31. After 5 minutes, take the mould, place it on a cutting board, and fl;ip the mould upside down or use the pointed tip of a knife to separate the veggy patty from the mould slowly.
  32. Heat some olive oil in a frying pan, add in the veggie patty on low heat.
  33. Add in the potatoes that we’ve just boiled.
  34. Fry both sides of the veggie patty and the potatoes until they all golden brown.
  35. Arrange the veggie patty and the vegetables on a nice dish. Add some lettuce for decoration.
  36. Arrange the noodle on the dish.
  37. Put some tomato sauce over the patty, spread it evenly over the patty.
  38. Add some mixed herb spices, sprinkle them along the side for decoration.
  39. Ready to be served.

Find Your Vegan Recipes
Most popular
 Lubee Bat Conservatory - Saving the Endangered Fruit Bat
 Slovenian Barley and Bean Stew with Smoked Tofu - (In Slovenian)
 A Rawsome Vegan Christmas: Stuffing & Apple Pie
 Vegan Thanksgiving with Chef Miyoko Schinner: Golden Phyllo Pouches, Pumpkin Soup & Bread Pudding
 Lights & Delights of a Vegan Hanukkah with Chef Cary Brown
 Faith, the Brave Little Dog Who Stands Tall
 SChef Miyoko chinner’s Caprese Salad with Homemade Vegan Fresh Mozzarella
 Cooking with Loving Hut Menton & the Int'l Women's Club of the Riviera: Summer Rolls & Lemongrass Tofu
 Vegetarians in Paradise Celebrate Hanukkah -Cabbage Rolls
 What's Chocolate, Green,and Apple Pie? All Sorts of Smoothies! with Raw Vegan Chef AJ