Saturday, January 31, 2015

Veggie Quorn with Asian-inspired sauce...

This serves two, generously.

1 tbsp coconut oil.
1/3 bag of Quorn brand fake chicken tenders(about a cup's worth or slightly more), or real, pre-cooked chicken, cubed.
1 large yellow squash or zucchini(about 2 cups when quartered and sliced about 1/2 inch thick).
about 1 cup frozen, cut green beans(or asparagus or broccoli or whatever sounds good to you).
small handful raw cashew pieces.

Heat these things in a cast iron skillet, or non-stick, over medium-high heat for 5 minutes or so, stirring often.

Meanwhile, mix about 3tbsp Braggs liquid aminos, 2tbsp honey, 3tbsp red wine or rice wine or even apple cider vinegar, a pinch of garlic powder, onion powder, red pepper flakes, and whatever Asian or Indian spices you might like(I don't remember the name of what I dashed it with, something with coriander and other sweet-smelling spices) and add to the veggie-quorn stuff.  Let it cook, covered, for another several minutes(4-8).

Meanwhile again, mix a tbsp of cornstarch(or arrowroot) with about 2/3 cup of water.  When the quorn is heated through and the veggies are to your liking, add the water mixture and stir until thickened, removing from heat.  If its too thick, add more water and stir well.  I added a shot of sesame oil and sriracha sauce to this after it was cooked.  Was way awesome!

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