Simple Vegan Stir Fry with Gardein Chick’n

Simple Vegan Stir Fry with Gardein Chick'nI am a stir fry freak.  Stir fry is one of those meals that I could have every week, and with a little tweaking each time not get tired of it.  And let me tell you I have done that.  I make my lunch for the week-it is something I have done for many years now, but I used to make them larger so they would last two weeks.  Can you imagine?  The same meal everyday for two weeks?  I think I have progressed a tiny bit by cutting back to only one week 🙂  Here is my Simple Vegan Stir Fry with Gardein Chick’n.

This stir fry is different from others I have done.  First I tweaked a sauce recipe from Vegetarian Times.  I subscribe to their weekly recipe emails, and I like most recipes that I get.  Some are just blah, but this stir fry sauce seemed like something I should try.  Something different enough that it would keep my taste buds guessing.  But reading it intimidated me a little bit, as most new recipes do, so I deleted a few things from it so I could make the recipe and know I would consume it when I finished.

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So the sauce was not an exact copy.  The original recipe used wasabi, and I am just not a big enough wasabi fan to make a large recipe.  Even if something I make doesn’t turn out right I force myself to eat it, because I hate waste…and I did not want to have to eat a weeks worth of wasabi.  Just couldn’t do it.  So I omitted that entirely, as well as the sesame oil.  Why is sesame oil so expensive?  That is the question.  It is in almost every recipe nowadays, but it still costs an arm and a leg!  That was the reason for that omission-I just couldn’t afford it.

Simple Vegan and Gluten Free Stir Fry Simple Vegan and Gluten Free Stir Fry Simple Vegan and Gluten Free Stir Fry Simple Vegan and Gluten Free Stir Fry

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So the simpleness of this recipe was using a bag of frozen stir fry veggies.  I mean sometimes I don’t feel like buying a ton of veggies and then slicing and dicing for an hour.  Sometimes I just want to pour the veggies in a pot and be done.  That was my big thing for this recipe.  Getting it all done fast.  The only thing I cut was the cabbage.  I wanted bulk for this recipe without the calories-frozen veg and cabbage.  Just the ticket!

Simple Vegan and Gluten Free Stir Fry Simple Vegan and Gluten Free Stir FrySimple Vegan and Gluten Free Stir Fry Simple Vegan and Gluten Free Stir Fry

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The other simple, but new-to-me, part of this recipe was using the packaged Gardein soy meat.  I hadn’t ever tried any of their products, but I wasn’t feeling like draining and slicing and sautéing the tofu so I decided to just buy the Gardein and give it a try…and I had a dollar off coupon.  Yup, cheap is my middle name.  I used the Mandarin Orange Crispy Chick’n, but without the mandarin orange sauce insert.  Pretty cool it comes with its own sauce in a bag.  Two meals in one!  Love that.

So, I have to say I totally fell in love with the Gardein chick’n.  Like so much it almost didn’t end up in the stir fry.  The package says to add the chick’n to a little oil and saute through and then toss in with meal.  I cut the all the pieces into smaller ones before sauteing so all my servings could get equal amounts, and then added to the oil, but after sautéing and trying the chick’n, well, lets just say I had to put the chick’n out of sight because it was the yummiest thing I had eaten in a long time!

Simple Vegan and Gluten Free Stir FrySimple Vegan Stir Fry with Gardein Chick’n, 8 servings

2 Tbsp Olive Oil
2 Tbsp Rice Wine Vinegar
2 Tbsp Gluten Free Tamari Sauce
2 Tbsp Dried Onion
1 Tbsp Minced Garlic
1 Tsp Black Pepper
1/4 Tsp Red Pepper Flakes
2 Tsp Ginger
1 Large Bag Frozen Stir Fry Veggies
1 Head Cabbage
1 Pkg Gluten Free Linguine Noodles
1 Pkg Gardein Mandarin Orange Crispy Chick’n
1.  Slice cabbage into small shreds.  Add to saute pan with about a cup of water.  Turn on medium and steam, stirring lightly until tender. 2.  In large pot add frozen veggies and a little water and put lid on.  Turn on high and let heat through.  Veggies will give off liquid so don't add a lot of water. 3.  When cabbage is tender add to veggie pot. 4.  In small pot add oil, vinegar, tamari, onion, garlic, black and red pepper and ginger.  Heat on low to get spices activated. 5.  In medium pot add noodles.  I broke all my noodles in half so the portions would look big but not overly carbed out. 6.  Cut chick'n pieces into smaller ones and saute with 1 tbsp oil.  Doesn't take long. 7.  Add sauce to veggies and blend. 8.  Add noodles to pot and blend. 9.  Portion out veggie/noodle mixture then add chick'n to each portion.1.  Slice cabbage into small shreds.  Add to saute pan with about a cup of water.  Turn on medium and steam, stirring lightly until tender.
2.  In large pot add frozen veggies and a little water and put lid on.  Turn on high and let heat through.  Veggies will give off liquid so don’t add a lot of water.
3.  When cabbage is tender add to veggie pot.
4.  In saute pan add oil, vinegar, tamari, onion, garlic, black and red pepper and ginger.  Heat on low to get spices activated.
5.  In medium pot add noodles.  I broke all my noodles in half so the portions would look big but not overly carbed out.
6.  Cut chick’n pieces into smaller ones and saute with 1 tbsp oil.  Doesn’t take long.
7.  Add sauce to veggies and blend.
8.  Add noodles to pot and blend.
9.  Portion out veggie/noodle mixture then add chick’n to each portion.
10.  Enjoy!!
Stats:
Calories:  289
Total Fat:  3g
Sodium:  155mg
Total Carbs:  46g
Protein:  15g

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