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Vegan at Vegetable Delight, Granada Hills

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This semester I actually had a final on a Saturday, Mother’s Day weekend.  While that sucked, I planned to hang out with my mom for the afternoon afterward.  We went to lunch at Vegetable Delight in Granada Hills.  The restaurant is entirely vegetarian and mostly vegan, with an extensive menu.

Every time I have been there, it has been mostly empty, but the people that do go there really like it.  They have great reviews on yelp, happy cow, and urban spoon.

Vegetable Delight, Granada Hills | A Vegan in Progress

My mom and I ordered Pan Fried Vegetable Dumplings to start off.

They were really, really good – all warm and crispy.  I would definitely order these again.

We also shared the Mu Shu Vegetable, which is always a favorite of ours.

Mu Shu Vegetable - Vegetable Delight | A Vegan in Progress

The waitress very cutely called these “Chinese burritos” and encouraged us to ask for those if we forgot what they were actually called.

For our entrees, we ordered Lemon Veggie Chicken…

Lemon Veggie Chicken - Vegetable Delight | A Vegan in Progress

Lemon Veggie Chicken

And Veggie Chicken with Cashew Nuts.

Veggie Chicken with Cashew Nuts - Vegetable Delight | A Vegan in Progress

Veggie Chicken with Cashew Nuts

I’m not usually a fan of fruit sauces (orange or lemon, usually) on savory meals, but the lemon chicken tasted good for what it was.  I love cashew nuts and veggies, and the Veggie Chicken with Cashew Nuts was delicious.

Although we didn’t try any, they offer a ton of vegan desserts.  They have a flip menu listing ingredients including things like organic rolled oat flour .

  • Vegan Chocolate Lava Cake
  • Vegan Organic Carrot Cake
  • Vegan Tiramisu
  • Raw Vegan Raspberry Chocolate Cake
  • Raw Vegan Raspberry Lemon Cake
  • Raw Vegan Lemon Chi-z Cake
  • Raw Vegan Chocolate Banana Cake

I really like this place.  They have a lot to choose from and never rush you.  The whole family likes it, so we will definitely be back.


Vegan Recipe – Kung Pao Chick’n

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I love Chinese food.  I love chow mein, cashew nut chicken, and kung pao chicken.  This is why, when I found a recipe for Kung Pao Chick’n in my The Vegan Slow Cooker: Simply Set It and Go with 150 Recipes for Intensely Flavorful, Fuss-Free Fare Everyone (Vegan or Not!) Will Devour cookbook, I immediately added the ingredients to my shopping list.  First, I made the seitan as described in my previous post.  The rest of the recipe follows below.

3 cloves garlic, minced
1 tablespoon grated ginger
½ cups water
¼ cup soy sauce
¼ seasoned rice vinegar
2 tablespoons vegan chicken-flavored bouillon (I searched for half an hour at Sprouts and ended up finding this at Ralphs)
½ teaspoon red pepper flakes

1 bell pepper, cored & diced
5 ounces mushrooms, diced
1 can water chestnuts, drained & diced
12 ounces or so of chicken-flavored seitan (I used one small Tupperware full)
3 tablespoons cornstarch
2 tablespoons sesame oil
Steamed rice, for serving
Chopped peanuts, for serving

The night before:  Combine all sauce ingredients and store in an airtight container in the fridge.  Prepare the bell pepper, mushrooms, water chestnuts, and seitan, and store in an airtight container in the fridge.

In the morning:  Combine the sauce, pepper, mushrooms, water chestnuts, and seitan in the slow cooker.  Cook on low for 6-8 hours.

About 30 minutes before serving:  Turn up slow cooker to high.  Make a thickener by mixing the cornstarch with some of the sauce from the slow cooker in a small cup, then add it back into the slow cooker and stir.  This thickens the sauce amazingly!

Right before serving:  Mix in the sesame oil.  Serve over steamed rice, and top with peanuts.

I deviated from the recipe a bit because I don’t like mushrooms and we ate the bell pepper before I made this meal, so we did without both.  Also, I forgot to add the sesame oil before serving.  I added chopped carrots and celery at the 30 minute mark.  I added broccoli to the meal and think it was a good addition, but it doesn’t hold up too well in slow cookers, so next time I will add it 30 minutes before serving with the carrots (so that it doesn’t get so soft that it dissolves).

Slow Cooker Kung Pao Chick'n | A Vegan in Progress


I have to say that this is one of the most successful recipes I have ever tried.  It was the most delicious Kung Pao I have ever eaten.  Eric loved it… we both went back for seconds.  There were leftovers enough for lunch the following day.  This will serve as my go-to impressive recipe for quite a while, I imagine.