Recipe courtesy of @happycow.veganfood
Ingredients:
- 5 head Cauliflower
- 1 cup green peas
- 1 cup corn
- 2 carrots, peeled and diced
- 1 clove garlic
- 2 tablespoons ginger, chopped
- 1 medium white onion, diced
- 1 small bunch green onions, sliced
- 2 tbsp. sesame oil
- 3-4 tbsp. low sodium soy sauce
- 1 box Tofurky Slow Roasted Chick’n
- Salt and pepper to taste
- Sesame seeds for garnish, roasted
Directions:
- Clean any big stems from the cauliflower, cut into small florets and grate. A food processor can be used as well for faster results.
- In a medium wok, heat the sesame oil. When hot, add garlic, onions and ginger.
- After the onions have softened and browned a bit, add Tofurky slow roasted Chick’n and let brown some more. Add corn, peas, carrots and green onions. Cook for 4 to 5 minutes and add the cauliflower
- Add soy sauce, pepper and salt to taste if needed
- Cover and let cook for about 5 minutes or until cauliflower is tender
- Sprinkle roasted sesame seeds for garnish
- Serve hot or let cool before packaging for a delicious future meal