Remember the first time you went to a Chinese restaurant and tried the sweet and sour dish? I have spent soooo long looking for a recipe that properly replicates that taste sensation and at last I have found it at Connoisseurus Veg. Although the recipe uses American cup sizes, I found this makes it easier and less fussy when cooking.
My tips for this recipe: Use one vegetable stock cube to make the vegetable broth. Tate and Lyle’s golden syrup works just fine instead of agave or maple syrup. 1 tablespoon of plain flour mixed with cold water also worked instead of cornstarch/ cornflour. I added one whole bunch of chopped spring onions (scallions) into the broth/ vegetable mixture from the beginning (Instruction 1) because I just love onions.
Find the recipe here:
ROOTING ABOOT: Voyage to Veganism 