Vegetable Stir Fry with Plant Based Chik’n

Dinner, Lunch, Vegan

Try this Vegetable Stir Fry with Plant Based Chik’n for an Asian inspired dinner.  It’s made using broccoli, sliced mushrooms, red and green peppers, plant based chik’n, and onion.

 


Vegetable Stir Fry with Plant Based Chik’n

Ingredients:
1 Small head of broccoli
1 Green bell pepper, sliced
1 Red bell pepper, sliced
1 Pint of mushrooms, sliced
1 Small white onion, chopped
2 Garlic cloves, minced
2 Tablespoon of olive oil
1 Cup of dry quinoa or brown rice
1 Package of plant based chik’n

Sauce:
1/4 Cup of vegetable stock
1 Tablespoon of hoisin sauce
2 Teaspoons of dark soy sauce
1 Teaspoon of soy sauce
1 Teaspoon of fresh ginger, minced
1/2 Teaspoon of sesame oil
1 Teaspoon of cornstarch, or as needed to thicken sauce

Directions:
-Prepare the brown rice according to directions on packaging.
-Prepare plant based chik’n according to directions on packaging.
-Whisk all the sauce ingredients together in a sauce pot and simmer on low. You can also make extra sauce if desired. In large wok, sauté the onions, mushrooms, broccoli, peppers and garlic in olive oil for 5-7 minutes or until softened.
-Add the sauce to the vegetables. Stir in the sauce with the cooked vegetables and cook for 1 to 2 minutes with veggies until sauce thickens. Add plant based chik’n and cook for another 5 minutes or until combined. Serve over quiona or brown rice and enjoy!

 

You May Also Like:

Vegan Chickpea Salad

My Vegan Chickpea Salad is quick and easy to make using ingredients like mashed chickpeas, chopped celery and onions, Dijon mustard, and vegan mayo. It is full of flavor and packed with protein.

Vegan Blueberry Cheesecake Cups

Try these Vegan Blueberry Cheesecake Cups. They are made from creamy coconut milk, blueberry jam, and graham crackers to name a few ingredients.

Vegan Chocolate Brownies

Try these Vegan Chocolate Brownies for dessert. They were made using my favorite chopped non dairy chocolate chunks and vegan non dairy chocolate chips, and topped off with a dollop of whipped cream.

Vegan Chocolate Peanut Butter Brownies

These Vegan Chocolate Peanut Butter Brownies are moist and decadent, a chocolate lover’s delight. Some key ingredients included nondairy chocolate chips and drizzled with melted peanut butter; this dessert was quick and easy to make.

Vegan White Chocolate Almond Nut Cookies

My Vegan White Chocolate Almond Nut Cookies are great for dessert. They were moist and chewy, as well as pretty easy to make.

Delicious and Creamy Cannellini Soup

My Delicious & Creamy Cannellini Soup is smooth and tasty.  Some of the key ingredients were russet potatoes, fresh basil, nutritional yeast and cannellini beans. 

Vegan Peanut Butter and Banana Muffins

Vegan Peanut Butter and Banana Muffins are a delicious breakfast dish that is full of flavor. The muffins have a moist texture and a rich and decadent taste that your family will truly enjoy.

Cinnamon Coffee Cake

This Cinnamon Coffee Cake is perfect for breakfast – it’s moist and delicious. It has a wonderful crumb filling, a nice texture, and a delicious cinnamon flavor.

Mediterranean Spaghetti Dish

This Mediterranean Spaghetti Dish was made using my favorite gluten free spaghetti.  Some other key ingredients were plant based chicken, green olives, grape tomatoes, sautéed spinach and minced garlic.  It’s topped off with a creamy vegan feta cheese sauce. 

Tropical Green Smothie

For breakfast, try making this tasty Tropical Green Smoothie. It’s made from frozen bananas, fresh spinach, coconut milk, and granny smith apple. It provides a delicious energy boost.

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

6 Vegan-Friendly Recipes You Can Create In Less Than 60 Minutes

Enter your name and email below to receive your free copy of my 6 favorite vegan-friendly recipes that take less than 60 minutes.

You have Successfully Subscribed!

Pin It on Pinterest