Here’s a delicious frozen product that I made into a homemade meal with a little extra work. If you’re trying to feed yourself quickly, this extra spicy meat substitute is wonderfully flavored and could just be cooked up in a skillet with or without some frozen veggies, and tossed over any leftover grain. In this case, I had some extra time, so I decided to cut up some fresh veggies and aromatics and saute them while my brown rice was cooking.
Vegetarian Plus VEGAN Kung Pao Chicken stir-fry
1 package of Vegetarian Plus Vegan Kung Pao Chicken
1:2. brown rice : water (ie. 1 c. Brown rice: 2 c. Water)
olive oil for misting skillet
1 medium onion, chopped
2 carrots, cut into thin coins
2-4 cloves garlic, minced
1″ piece of fresh ginger, minced
2 tsp. Bragg’s or shoyu or tamari or red sodium soy sauce
5 oz. frozen chopped spinach
1. Place rice and water in a heavy pot or saucepan depending on how much you’re making.
2. Spray a large skillet with olive oil and heat to medium. Add onions and carrots, drop heat to low-medium, and cook until onions are translucent and carrots have softened slightly, about 10 minutes. Add garlic and ginger and cook for another minute.
3. Bring heat up to medium and add frozen spinach, break it up and mix. Drizzle Bragg’s over mixture, and cook until all of the frost has melted, stirring to incorporate.
4. Add kung pao chicken and sauce to skillet. Combine well, and cook until most of the moisture has cooked off and chicken is cooked through, about 10 minutes. Serve over whichever grain you like and dig in!
Vegetarian Plus has a whole line of vegetarian and clearly marked VEGAN items. All of the vegan ones I’ve tried have been absolutely fantastic and after looking at their products on the website, I think I’m going to ask my WF if they can carry some more. They even have a very nice looking vegan turkey for Thanksgiving which I will definitely track down for this year’s holiday.