Veggie Stir-Fry

I read last year that Panda Express had changed its menu to feature several plant-based options at all of its locations. My husband had been talking about trying it since we recently got a new Panda Express in our town, and I was excited to try the new options they had. He went to get us takeout for dinner, and the location in our small, rural town did not have any options for me except spring rolls. After that incident, I was craving veggies with soy sauce, so I went to Publix later in the week and got all of the ingredients for this dish. We served the veggies with jasmine rice, but cauliflower rice would be nice too.

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Here is the recipe:

Veggie Stir-Fry

Ingredients:

  • 2-3 tbsp cooking oil (I used grapeseed oil) or water
  • 2-3 cloves garlic, minced
  • 1 12 oz bag frozen sliced mushrooms
  • 1 12 oz bag frozen mixed vegetables (I used green beans, lima beans, cauliflower, carrots, and zucchini)
  • 1 can bean sprouts, rinsed and drained
  • 1 can baby corn, rinsed, drained, and chopped
  • 1/4 cup soy sauce (I used low sodium)

Directions:

  1. Heat oil or water on medium-high heat.
  2. Add garlic and saute until it begins to brown.
  3. Next, add mushrooms and saute until they begin to soften.
  4. Pour in the bag of mixed vegetables. Stir occasionally until they begin to soften.
  5. Add bean sprouts, baby corn, and soy sauce. Stir well, turn heat to medium, and cover.
  6. Cook for 3-5 minutes.
  7. Serve over rice of choice.

I added sweet chili sauce to my stir fry. We also had vegan spring rolls on the side.

Spicy Cauliflower Steaks with Chickpeas

I had been wanting to try cauliflower steaks for months, and I finally got around to making them. I wanted to add flavor without adding too many calories, so I decided to add spices to the olive oil that I used to coat the cauliflower. The chickpeas added protein and made it a filling meal. We had whole grain toast with it also.

Here is the recipe:

Spicy Cauliflower Steaks with Chickpeas

Ingredients:

For the cauliflower steaks:

  • 1 head of cauliflower
  • 2 tbsp olive oil (I used Harissa olive oil for extra spice)
  • 2 tsp water
  • Chili powder
  • Coriander
  • Garlic powder
  • Paprika

For the chickpeas:

  • 2 cans (15oz) chickpeas, rinsed and drained
  • 3-4 tbsp olive oil (I used half Harissa and half extra virgin)
  • 1/2 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup vegetable broth
  • Salt
  • Black pepper
  • Chili powder
  • Coriander
  • Paprika

Directions:

For the cauliflower steaks:

  1. Preheat the oven to 400 degrees.
  2. Wash the cauliflower and slice it into steaks, about an inch thick.
  3. Use a small bowl to mix the olive oil, water, and spices.
  4. Brush both sides of each steak with the mixture.
  5. Bake for 20-25 minutes.

For the chickpeas:

  1. Heat the oil at medium heat.
  2. Add the onion and sauté until translucent.
  3. Add the garlic and spices, and sauté until the garlic browns.
  4. Add the chickpeas, stir well. Then add the broth and bring to a boil.
  5. Turn heat to low, cover, and simmer for 10 minutes.