Thai Roasted VegPork

20141201-12 Thai Roat Pork 5773-Edit

When I saw the photo of this dish in Thai Cooking Made Easy by WeiChuan, I couldn’t resist. It had some thick sauce on it, and was served with rice. Those char lines alone were enough to sell me the recipe. So we fired up the grill, and started working (don’t worry, other than the grilling part, it’s relatively easy)


  • 10 MorningStar Farms Original Vegetarian Sausage Patties (about 14 oz)


  • 3 T + 1 t light soy sauce
  • 3 T Hoisin sauce
  • ½ t sugar


  • 2 T light soy sauce
  • 1½ T Hoisin sauce
  • ¼ t sugar
  • ¼ t pepper
  • ½ c water
  • ½ T corn starch
  • Half a cube of Knorr Vegetable Bouillon


Prepare the Marinade in a large bowl with a wide bottom.

Toast the patties for 12 minutes at 350ºF.  Toss them patties in the Marinade. Let them sit, marinating for 30 minutes.

It’s best if the marinated fake meat patties are charred over the grill. If you have a BBQ grill, flash char the patties directly over the flame or very high heat for few seconds on each side. Slow grilling or smoking are not recommended as they will dry the patties.   After they are done, slice them in to strips. Set them aside.

Mix the Sauce ingredients in a small sauce pan.  The corn starch needs to be dissolved into the liquid before the sauce is heated.  Heat the Sauce over medium heat, and mix until the bouillon cube is dissolved completely, and the sauce reaches a consistent thickness.  Pour the sauce over the sliced vegpork patties.  Serve with rice.


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