It’s World Vegetarian Day and the beginning of Vegetarian Awareness Month! That means it is the perfect time to commit to eating a healthier, less meat diet. Whether you choose to eat less meat for health reasons, to save the planet, due to your love of animals, or to save money in your grocery budget, you can serve delicious meatless meals that don’t feel like a “sacrifice” at all.
This particular recipe is from my cookbook, Homestyle Favorites Made Meatless. It’s a great introduction to meat analogs (or vegetarian meats) and more traditional meat substitutes like tofu and tempeh, served in familiar dishes. And, in honor of Vegetarian Awareness Month, Homestyle Favorites is 25% off all month (plus free shipping). The link will take you to my other site.
- 2 cups broccoli florets
- 1 cup cauliflower florets
- 2 large carrots
- 2 cups vegetarian chicken*
- 2 Tbsp olive or peanut oil
- 1/4 cup orange juice
- 1 Tbsp soy sauce
- 2 Tbsp honey
- 1 cup vegetable broth
- 1 tsp ground ginger
- 2 Tbsp corn starch
Peel and slice carrots. Cut broccoli and cauliflower florets and vegetarian chicken into 1 inch pieces.
Heat oil in a large skillet over medium heat. Stir-fry vegetarian chicken until browned, 4-5 minutes.
Add vegetables to skillet, reduce heat to medium-low, cover and simmer until crisp tender adding small amounts of water if necessary to prevent sticking, about 10 minutes.
In a small bowl, combine orange juice, soy sauce, honey, broth, ginger and cornstarch. Pour into skillet. Gently stir until heated through and sauce thickens slightly, 2-3 minutes.
Serve over cooked rice, noodles, or pasta. Serves 4.
*Vegetarian chicken products that work especially well in this recipe include drained, firm tofu, tempeh, Quorn™chick’n tenders and Chez Gourmet™ from Marie Veggie Tots. I used Worthington® Loma Linda Tender Bits in the above photo.