The Veggie Gal

As promised I am posting my Sweet Oatmeal Crepes.  These babies are so good we eat them for dinner quite often along side of the Cheezy Tofu Scramble.  The great news is every single person in our house loves these so I always know they are going to be a hit.  The extra great news is every single guest to our home who has had them loves them and will always ask for seconds.

The recipe for the crepes is basically the same as the Oatmeal Waffles but with more water to thin the batter.  That being said, like the oatmeal waffles, they can be a little soft in the middle.  When cooking these make sure to press down on the done side to squeeze out the batter.  They take way longer than a normal flour crepe but are so worth it so be prepared.  Plus, they are much higher in fiber and good nutrients that are missing in typical flour.  I thank Dr. Neal Barnard for the amazing oatmeal waffle recipe because I have now used it for not only the Oatmeal Waffles but for Oatmeal Pancakes 3 Ways and now Sweet Oatmeal Crepes.

Because the crepe part can take a bit of time I make them ahead of time and put them in the oven to keep them warm on the lowest temp.  These keep well in the fridge for leftovers (if you have any) and put together well for lunch the next day.

~NOTE~This is a 3 separate recipe meal so make sure you read this WHOLE thing before you get started so you can pre-make what is needed!!

Sweet Oatmeal Crepes
Makes: approximately 8 large crepes

2 cup rolled oats
2 1/2 cups water (add more as it sits and thickens if needed)
1 medium banana
1 tbsp raw sugar, or other sweetener
1/4 tsp salt
1 tsp vanilla extract
Sprinkle or two of cinnamon (optional)

Filling

Sweet Cashew Cream mmm mmm mmm 
Sliced bananas
Chopped or sliced fresh berries of your choice
Chopped nuts of your choice (pecans are a great compliment-use a small amount-there is a enough fats in the cashew cream)
Ground flax seeds (a small sprinkle)

Topping

Berry Sauce

Make sure you have soaked your cashews for the cashew cream-read the recipe before you start this one!  Make the cashew cream and berry sauce before you make the crepes so it can chill in the fridge while you make the crepes.

For the crepes place all ingredients in a high speed blender and blend until smooth. Let stand a few minutes; if batter becomes too thick, add enough additional water to make batter easily pourable and thin enough to make a thin crepe.

Pour into a heated large skillet and rotate pan around right away to spread the batter to the edges making a thin crepe.

Cook until the edges start to come up and it can easily be flipped over.  (Tip-spray your spatula with some cooking spray on both sides so it does not stick and rip the crepe when you flip it)

Cook the second side while periodically pressing down on it to spread it thinner and make it cook through completely.  Cook until it is well browned on each side, it will look like it is not fully cooked but that is ok it will dry out a bit in the oven and soft is good.  Store in the oven until you are ready to put them together.

Chop the fruits and nuts.  Lay out one crepe on a serving plate, spread desired amount of cashew cream length wise down the crepe.  Top with chopped fruits and nuts and sprinkle a small amount of flax on top of that.  Spread a thinner amount of cashew cream on top of it all so it will stick when you roll the crepe.

Roll the crepe tightly and top the crepe with Berry Sauce and/or pure maple syrup then ENJOY!

Sweet Oatmeal Crepes Sauces

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Tags: Breakfast, Dessert, Dinner, Dr. Neal Barnard, Sweet Oatmeal Crepes, Vegan Crepes, vegan recipe, Vegetarian

Our family really loves the Kikkoman’s teriyaki sauce and I really love quick meals so this one is a winner.  It takes only about 15 minutes and tastes like you slaved away for hours in the kitchen.  My little ones gobble this up and my teen daughter always has me make extra so she can take it for lunch (even cold it is yummy).

To make this meal as quickly as possible it is best to use the 10 minute brown rice as well as have a bag of frozen veggies on hand.  Then you can just boil the rice, quick fry the chik’n patties and steam the veggies all in less than 15 minutes, seriously!

FYI, the teriyaki sauce can be slightly spicy so I usually only drizzle a little on everyone’s plate to make it look pretty then I pour some into a bowl after heating it up for self serve. Then everyone can adjust to their own tastes and spiciness but I promise it is not that spicy and if my 3 & 6 year old can eat this than anyone can!

Teriyaki Chik’n with Rice & Vegetables 
Serves: 4

1 box =  4 Boca Chik’n patties, defrosted
1/2 bag frozen veggies of your choice (or 2 cups fresh veggies chopped)
1/2 jar Kikkoman Teriyaki Sauce
2 packages of boil in a bag brown rice or 4 servings quick brown rice

Cook the brown rice per the package instructions.

While rice is cooking steam the veggies until tender crisp, strain off water and set aside.

While the rice and veggies are cooking chop the defrosted Chik’n patties into bite sized pieces and quick fry in a non stick pan with a little cooking spray until browned and heated though.

Warm up the teriyaki sauce and put into a serving bowl.

Plate the food with the rice on the bottom, top with desired amount of veggies and chik’n then drizzle with the teriyaki sauce and ENJOY!

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Tags: Dinner, Easy Vegan, Quick and easy, Teriyaki Chik'n with Rice & Vegetables, vegan chicken, vegan recipe, Vegetarian

We recently decided to try the Tomato Bisque recipe from The Conscious Cook cookbook by Tal Ronnin and WOWIE YUM.  I usually adjust recipes to add less oil where I can but he is such a wonderful cook who it seems has taken such care and time with his recipes that I thought I should just leave it as he made it and I’m glad I did.

This soup tastes like the best soup from the best restaurant you have ever been too and one you would pay a fortune for but it is cheap to make at home.  It is super rich and packed with flavor yet smooth (even when I left it chunky) and really just explosion on your taste buds.  Honestly, I can’t say enough about how delicious this soup was.  This is a perfect meal to serve to skeptical guests who think vegan food is bland and boring.

I usually like a more chunky soup and my husband and kids like a creamy soup so I did it both ways and you can see the texture of both in the pics so you can decide which looks more to your own liking.

I am typing this recipe out exactly as it is written in his book and as I said I did not change a thing from the ingredients and yum.  I did however not blend mine as much and did not put it through the sieve to make it super smooth because I wanted all the fiber and texture but you decide if you want it my way or his, I’m sure the taste is the same.  I also included his recipe for the cashew cream below the soup.  BEWARE you need to soak your nuts overnight (unless you have a Vita-Mix,which I HIGHLY recommend!) so plan ahead!!!

I pared it with a wonderful salad of my own making but with a dressing from his book and also with his Focaccia bread (I will post that recipe soon too) and it was a super satisfying meal that almost leaves you intoxicated.  Get up and try this soup!

Tomato Bisque
Makes 6 servings

Sea salt
4 tablesppons Earth Balance
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
3 cloves garlic, smashed
2 tablespoons unbleached all-purpose flour
5 cups faux chicken stock (try Better Than Bouillon brand)
1 (28-ounce) can whole fire-roasted tomatoes,  juice included
1 tablespoon minced fresh parsley
Leaves from 2 fresh thyme sprigs
1 bay leaf
Freshly ground black pepper
1 1/2 cups regular Cashew Cream (see below)
Parsley for garnish

Place a large stockpot over medium heat.  Sprinkle the bottom with a pinch of salt and heat for 1 minute.  Add the Earth Balance and stir until melted, being careful not to let it burn.  This will create a nonstick effect.  Add the onion, carrot, celery, and garlic and cook for 10 minutes, stirring frequently.  Sprinkle the flour over the vegetables and continue cooking and stirring for 2 minutes.

Add the stock, tomatoes with juice, parsley, thyme and bay leaf.  Bring to a boil, then reduce the heat and simmer for 30 minutes.  Season with salt and pepper, then add the Cashew Cream.  Continue to simmer (do not boil) for 10 minutes.

Remove the bay leaf.  Working in batches, pour the soup into a blend, cover the lid with a towel (the hot liquid tends to erupt), and blend on high several minutes, until very smooth.  Pour the soup through a fine-mesh sieve.  Ladle into bowls and garnish with parsley.  ENJOY!

Cashew Cream:

2 cups whole raw cashews (not pieces, which are often dry) rinsed very well under cold water.

Put the cashews in a  bowl and add cold water to cover them.  Cover the bowl and refrigerate overnight.

Drain the cashews and rinse under cold water.  Place them in a blender with enough fresh cold water to cover them by 1 inch.  Blend on high for several minutes until very smooth.  (If you’re not using a professional high speed blender such as a Vita-Mix, which creates an ultra-smooth cream, stain the cashew cream through a fine-mesh sieve.)

Makes about 2 1/4 cups thick cream or 3 1/2 cups regular cream

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Tags: Dinner, Healthy Meal, Tal Ronnen, Tomato Bisque from The Conscious Cook, Vegan, vegan recipe, Vegan soup, Vegetarian

I had not eaten a pot pie since I was about 12 when I decided to try Amy’s pot pie.  I have to say it was not that great but good enough to intrigue me into making my own and it has 10x’s the flavor of the one I had.   Sorry Amy, I do love your black bean enchiladas though (although I have not attempted to make my own YET).  Well after some experiemtning with my filling I am pretty happy with how it turned out.  The crust is the standard crust most vegans do for theirs except I add a bunch of spices to give it even more flavor.

This would make a great centerpiece for Thanksgiving or of course as individual pot pies, you would just have to add more crusts depending on how many you serve.  Obviously it would make a great dinner dish any time though.

I make extra filling so that the next day when you eat the leftovers you have more to add moisture since it does dry out a bit.  The filling does thicken up so add a little water before reheating.  It also makes a great soup as left overs if you don’t have any of the pie.

I would normally put broccoli into this but the day I took these pics I did not have any on hand but add and subtract veggies to your own desire.  MAKE SURE all your veggies are chopped to about the same size so they will evenly cook.  With the spices in the filling, adjust to your own taste by starting low and adding more as you go.

Tofu Pot Pie
Makes 1 large pie serving: 6

Crust;

2 cups flour of your choice
1/2 teaspoon salt
1 Tablespoon dehydrated onions (I used red)
1/4 teaspoon garlic powder
1/4 teaspoon sage
1/4 teaspoon thyme
2/3 cup Earth Balance Spread
5 Tablespoons COLD water

Filling;

1 package firm/extra firm tofu, cubed (same size as veggies)
2 Tablespoons soy sauce
2 cups of vegan chicken broth (add more if you get it too thick)
2 potatoes, chopped
1/4 cup corn
2 carrots, chopped
4-8 mushrooms, chopped
1/4 teaspoon garlic powder (ore more to your taste)
1/2 teaspoon Italian seasoning (ore more to your taste)
a pinch of sage (ore more to your taste)
a pinch of thyme (or more to your taste)
4 Tablespoons flour mixed with a very small amount of water

Fry the cubed tofu in a non stick skillet with a little cooking spray on medium heat.  Once they are browned well and cooked through toss in the hot pan with soy sauce then set aside.

For the rest of the filling put everything except flour mixture into a pot and cook until it is done but firm still.  Add the cooked tofu & flour mixture  to thicken then turn off the burner and set aside.  Preheat the oven to 350º

For the crust mix together the flour & spices well then add in the earth balance and cut it through to mix well.  Pour the cold water into the mix and then blend until you have a nice ball.

Separate the ball in half making one half be just slightly bigger than the other half.  Pour a small amount of flour onto a clean counter and roll out the smaller half of the dough until it will fit into your pie pan.  Spray the bottom of your pie pan and place the rolled out dough into it pushing up the sides until they reach the top.

Roll out the slightly larger piece of dough for the top of your pie making it thinner and bigger than the top so you can pinch the top to the bottom.  If you want to cut out some leaves or other decoration do so now and set them aside.  If you don’t want a decoration just poke some holes in the dough while it is still on the counter to vent it while it cooks.

Pour the filling into your crust until it is about 1/4 inch from the top of the pan.  Place your rolled out dough on top of the filling and pinch together the sides with your fingers or a fork.  If you have decoration place that on top and put it in the oven and bake for 30-40 minutes or until the crust is done.  If you want a browner crust spray it with cooking spray.  Allow to cool for 10-15 minutes so it will cut and set up well then ENJOY!  Stay tuned, I am putting up my Pumpkin Swirl Cheesecake next…

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Tags: Dinner, Tofu Pot Pie, Vegan, vegan dinner, vegan pot pie, vegan recipe, Vegetarian

I decided to buy a package of Chick’n Scallopini by Gardein since Chef Tal Ronnen talks so highly about that brand in his book The Conscious Cook.  I had tried something from that brand a year or two ago and did not like it but figured I would try again and see.  I went onto their website to search Tal’s recipes and found this recipe for Macadamia Encrusted Chick’n which actually is not credited to him so who knows who came up with it.

This recipe looks beautiful and would be a great one to serve to a non-veg guest.  The mango broccoli slaw that accompanies it is very delicious and when eaten with a bite of the chick’n makes the combo just burst with flavor and texture.  I do have to say honestly that the chik’n alone is pretty boring and bland.  I think it must be eaten with the slaw or maybe a dip could be made on the side if you don’t like mixing your food.

I really hate frying any food and tried to just use cooking spray but it would not work well so ended up frying it and using a  paper towel to soak off what oil I could.  I think baking it might work to keep the fat down though and if I make this again that is what I will do.

I added the tablespoon of sesame oil required and then only 1 tablespoon of the olive oil instead of the 1/3 cup and then adjusted with water to equal the 1/3 cup to keep that oil low.  The slaw still tasted amazing and honestly I think you could get away with just adding the sesame oil and no olive oil and adjust with water instead but you decide what you want.  I might even just add 1 tablespoon of sesame seeds in place of that oil too and I’m sure it will still taste amazing and then it will stay a WHOLE food.

I will post the recipe exactly how it is on the Gardein website then you can make what adjustments you want from that.  I had a ton of flour and soy milk left over after dipping it so you may want to start lower to not waste.

Macadamia Encrusted Chick’n
Serves; 4

1 bag of Gardein Scallopini (4 pieces)
1/4 cup macadamia nuts
1/2 cup unbleached white flour
to taste salt & pepper
1 cup soy milk

Mango Broccoli Slaw:
1 mango
1/3 cup fresh orange juice
1/3 cup rice vinegar
1 tbsp sesame oil
1/3 cup olive oil (I only used 1 tbsp then filled up the rest with water)
1 tsp brown mustard
1 bag broccoli slaw
2 tsp minced shallot
1 tbsp grated ginger
to taste sea salt
to taste cayenne pepper

Warm oven to 400°F. Toast the macadamia nuts on a baking sheet for 10 to 15 minutes, until browned. Cool.

In a coffee grinder or food processor, grind the nuts.

Mix the nuts with the flour and season with salt and pepper.

Moisten the scallopini in the soy milk, then dredge in the nut mixture.

Pan-fry on both sides until golden and crispy.

Meanwhile, peel and cut the mango into 1/4-inch cubes.

Wisk together the orange juice, vinegar, sesame oil, olive oil and mustard.

In a large bowl, combine the broccoli slaw, shallot, and ginger, mix in the dressing, and let sit for 10 minutes. Stir in the cubed mango and season with salt and cayenne.

Top with the pan-fried scallopini.

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Tags: Chef Tal Ronnen, Dinner, Easy Vegan, Lunch, Vegan, vegan recipe, Vegetarian

No pigs here folks!  GROSS!! But I do fondly remember the days as a kid that I was served the traditional pigs in a blanket.  Not knowing what I was eating I enjoyed dipping them into my mustard and ketchup combo.  The warm bread surrounding them was always browned to perfection and was the most appealing part to me and the only way I would actually eat a hot dog.  Little did I know the browning of that bread was probably caused by yellow dye #whatever.  Well I have found a way to recreate that memory and taste without eating any decomposing flesh or unnatural food coloring.  I can’t say the veggie dogs are the best for your health but they are 100 steps closer than the prior that is for sure.

Unlike the crescents that are vegan but are pure junk Pillsbury makes a French bread called Simply that is actually simply delicious and simple to make as well.  It has much less fat than their traditional refrigerator breads and it does not have as much junk as the others.  It is missing the yellow dye, high fructose corn syrup and artificial crap.  It is still white flour,sugar and oils though so not something to go crazy with but a nice thing to make for such holidays as the upcoming 4th of July or any other outdoor party event.

One little tip that makes the veggie dogs soft and less chewy is to boil them in a pan of water for a couple of minutes before rolling them in the dough.  I don’t mind just cooking them straight from the package but my husband prefers I boil them first.  You be the judge for yourself.

Veggie Dogs in a Blanket
Makes: 8 full size

8 veggie dogs of your choice
1 package Simply French Bread by Pillsbury

Preheat the oven to 350° and grease a cookie sheet.

Open dough out on the cookie sheet and cut it into 8 even pieces.  Roll each veggie dog from the very corner of the cut dough over to the other end and pinch the seam closed.  You can pull the dough down a bit if you need to adjust it.

Make sure that they do not touch and bake until the tops are browned, approx 18-25 minutes (keep a good eye on them!)

Let them cool then ENJOY with some of your favorite condiments and sides!  Some good side to try with them might be; Real Lemonade, Roasted Pineapple, Vegan Smores, Black Bean & Corn Salad with Lime,Pretty Pasta Salad, Potato Salad, Quinoa Mandarin Salad and the list to could go on.

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Tags: Dinner, Easy Vegan, Vegan, Vegan appetizers, vegan BBQ side, vegan pigs in a blanket, vegan recipe, Vegetarian, veggie dogs in a blanket

I know it is Friday and if I make a post on Friday I usually post a Fattening Friday recipe but I think the Vegan Doughnuts were fattening enough for a few Fridays!!

This is my new favorite salad!  I have made it a couple times a week for the past few weeks.  My teen daughter is also in love with it and since it is so healthy I’m happy to have found a new family favorite.  It has a light and tangy dressing that is fat free unless you want to add a Tablespoon of sesame oil but it really does not need it.  It is very filling and satisfies the need for a hearty meal but also for a sweet one too.

A few weeks back while my little one was sick and I was pinned to the couch with his head in my lap I decided to look through some of my old vegetarian cookbooks.  I found one that was published by Pillsbury and is one of the kind you see at the check out stands all the time.  I honestly have not seen a vegetarian one there for more than 10 years!   I figured maybe I could veganize some of the old recipes I used to like.  The funny thing was my tastes have changed so much since then that I actually looked at recipes I once thought looked gross because they did not have cheese in them.

I found a recipe that was already vegan but was very high in oil and had some ingredients I did not want to add so I changed it up a little and even doubled a few things.  I honestly don’t know all the legality’s behind when a recipe becomes your own so I will include the name of the book I found it in.  I’m sure it is out of publication at this point and it does not have an author other than Pillsbury.  The name of the book is “Easy Vegetarian Meals” and it was published in 1998 by The Pillsbury Company.

FYI, this is a make a head salad that will take only about 30 minutes to make but should be cooled for 30 minutes to an hour so the quinoa is not sticky.  It can be slightly warm but freshly cooked it is too sticky and cooling makes it more fluffy (in my experience).

Quinoa Mandarin Salad
Serves: 4 large

Salad:
1 cup uncooked quinoa
1 (11-oz) can mandarin orange segments, drained, reserving the liquid
1 package (approx 6 oz) fresh snow pea pods, trimmed, and cute in half diagonally
1/3 cup sliced green onions
Leaf lettuce of your choice

Optional toppings:
Toasted sesame seeds or almonds

Dressing:
2 Tablespoons sweetener of your choice (sugar or agave work the best)
1/4-1/2 teaspoon salt
6 Tablespoons plain rice wine vinegar
2 or more Tablespoons sweet chili sauce

Add enough water to the reserved mandarin orange liquid to make it 2 full cups.  In a medium saucepan, combine quiona and orange liquid mixture.  Bring to a boil then reduce the heat to medium-low; cover and simmer about 15 minutes until the liquid is absorbed.  Remove from heat and let it cool completely with the lid off.

While quiona is cooking steam the pea pods in a couple of Tablespoons of water for about 5 minutes until desired crispness.  Drain water off and set aside.

While the above 2 things cook combine all the dressing ingredients in a container with a lid, shake well and refrigerate until serving time.

Once quinoa has cooled for at least 15 minutes place in the refrigerator and cool for another 30-45 minutes until light and fluffy.

Just before serving, lay the lettuce on 4 plates, pour a small amount of dressing over the salad to gently coat.  Spoon quinoa over the lettuce, sprinkle with desired amount of pea pods, orange slices, green onions and toasted seeds or almonds.  Add more dressing if desired.  ENJOY!

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Tags: Dinner, Easy Vegan, Gluten Free, Healthy Meal, Quick vegan, quinoa, Quinoa Mandarin Salad, Vegan, vegan recipe, Vegetarian

This is a soup that I HAD to add to my blog because it is so unique and beautiful.  My pictures did not turn out very good for it but you can at least see how tasty it looks.  This recipe comes from the February 2011 VegNews magazine and I will write it out as it is in the magazine. I did however not use the oil as indicated but instead steamed in a little water.

This is a warming soup that is very filling and satisfying because of the smooth beans.  The cocoa really gives it a unique flavor, one I have not had before and one worth trying at least once.  I can say my husband and 2 year old son were not fans of it but my 6 year old and I enjoyed it so 50-50!  Try it and decide for yourself.

Cocoa-infused Black Bean Soup
Serves: 6

2 Tablespoons extra-virgin olive oil
1 red onion, diced
3 bay leaves
1/2 teaspoon sea salt
2 stalks celery, diced
1 green bell pepper, diced
1 cup no-salt added tomato puree
2 low-sodium vegetable bullion cubes
4 cups water
1 (25-ounce) can low-sodium black beans, rinsed and drained
2 Tablespoon Dutch-process cocoa
1/2 teaspoon freshly ground black pepper
1/4 teaspoon smoked paprika (or hot paprika)
1 cup coarsely chopped fresh cilantro

Heat oil in a large pot over heat and add onion, bay leaves, and salt.  Stir until onions soften, 4-5 minutes.

Add celery, carrots, and bell pepper and continue cooking, stirring occasionally, until all vegetables soften, 7-8 minutes.

Add tomato puree, bouillon cubes, and water and bring to a boil.  Reduce heat to a simmer and cook for 15 minutes or until vegetables are very tender.

Stir in beans, cocoa, pepper, and paprika; simmer for 5 minutes.  Stir in cilantro and serve.  ENJOY!

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Tags: Beans, Dinner, Easy Vegan, Gluten Free, Healthy Meal, Lunch, Quick vegan, Vegan, vegan recipe, Vegetarian, VegNews

Ok, I guess I am on a Dr. Barnard recipe kick.  I am really enjoying his book “The Get Healthy, Go Vegan Cookbook“.  It has some pretty great recipes in it.  I wish that they all had pictures along with them all but I suppose that is where us bloggers come in.

This soup is really simple, clean tasting and has the beautiful orange color from the sweet potato making it an inviting winter soup that looks as warming as it truly is.  In my opinion it is a side soup since it is fairly light and not super filling.  It would go great along side a sandwich or with some bread.  I made our with my Super Sourdough Sandwich and it was a great pairing.

I think that the recipe calls for 1 cup too many of the liquid so I did not add the 1 cup of water and it was still pretty thin.  You decide for yourself what you like best but I like a thicker soup.  I am going to write the recipe as it is in the book again and you can make your own adjustments per your taste.

Cauliflower & Sweet Potato Chowder
Serves: 6

3 1/4 cups vegetable broth
4 large shallots, minced
1/2 cup chopped celery
6 cups cauliflower florets (about 1 medium head)
1 cup chopped red bell pepper
1 medium sweet potato, peels and cut into 1/2-inch cubes (about 1 1/2 cups)
1 bay leaf
1 cup unsweetened soy milk
2 tablespoons finely chopped fresh basil
Kosher salt to taste
Freshly ground black pepper to taste

Heat 1/4 cup of the vegetable broth in a large saucepan over medium heat.  Add the shallots and celery and saute for 5 minutes.  Add the remaining 3 cups both and 1 cup water and bring to a boil.  Add the cauliflower, bell pepper, sweet potato, and bay leaf and bring to a boil.

Reduce the heat, cover and simmer for 20 minutes.  Remove the bay leaf.

Add the soy milk.  For a heartier consistency, puree all the soup in batches or just half of the soup.  Add the basil and season with salt and black pepper.  ENJOY!

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Tags: Dinner, Dr. Neal Barnard, Easy Vegan, Gluten Free, Quick and easy, Side dish, Vegan, vegan recipe, Vegan soup, Vegetarian

This Teriyaki Chik’n has been a quick go to dinner of mine for the past few months when I am too busy or too tired to make anything involved.  It can be made in just 10 minutes!!  My whole family loves it and even though all 3 things come from a package they are not all that horrible for you and damn sure better than any drive through food you could buy.

The Teriyaki sauce made by Kikkoman is the one I like the best (so far-have not tried everything) and it does not have anything weird or horrible in it.  There is no fat, a lower amount of sugar and sodium than other brands and no HFCS like some.  All in all not a bad bottled sauce at all. I usually am able to feed my family of 5 with using only half of the bottle but depends on how saucy you like it.  A warning, the sauce is slightly spicy so if serving to kids scoop out the Chik’n en without bringing along additional sauce and toss well to evenly coat rice but not overwhelm it to keep the heat down for their little mouths.

I usually like to make my brown rice the traditional way that takes the 40+ minutes but do keep the boil in a bag brown rice around for such a busy/lazy nights.  I know cooking in plastic is not a desired thing to do but again better than a drive through and it only takes 10 minutes!

Finally the vegan Chik’n is also a quick product since it is precooked and really only needs to be warmed and browned.  I cook mine until it is crispy and the pour the sauce on right at the last minute to keep it crispy.  There are many brands to choose from but Yves Meatless Chik’n Strips seems to be the lowest in fat and does not have too many things to stay away from but really any brand you like is great. If you follow Dr. McDougall this would fit into that plan if you chose the lowest fat Chik’n.  * The Yves will require 2 packages to make 4+ servings, the Morning star requires 1 package.

Teriyaki Chik’n
Serves: 4-5

Vegan Chik’n of your choice (*see above for amount)
1/2 jar Kikkoman Teriyaki Sauce
2 packages of boil in a bag brown rice

Spray a frying pan with a little bit of cooking spray and cook Chik’n strips at a medium heat until brown on all sides, turning often.

While Chik’n is cooking cook the rice according to package direction, should take 10 minutes.  Drain the water from the bag and pour onto serving plates.

Once the Chik’n is cooked through and evenly brown add desired amount of Teriyaki sauce and stir well to coat and heat but do not let sit for long or the Chik’n can become too soft.

Top the rice with the sauce covered Chik’n strips and ENJOY!

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Tags: Chinese food, Dinner, Easy Vegan, Healthy Meal, Quick and easy, Teriyaki Chicken, Vegan, Vegan Chik'n, vegan recipe, Vegetarian