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

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

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

-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!


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