a YUMMY vegan recipe!

okay okay! so i promised the recipe to the yummy vegan stirfry that mike and i make [read: i just cut the vegetables... he actually makes it haha]. and finally! my cardreader works so here you go! you guys should DEF try it! feel free to ask if something isnt described in enough detail, etc!


What you'll need:

• 1 pack Wild Rice Tempeh [can be purchased at Whole Foods]
• 1 pack Brown Rice
• 1 red pepper
• 1 yellow squash
• 1 zucchini
• 1 pack of stir-fry veggies [snow peas, carrots, broccoli]
• Sliced mushrooms
• 1 bottle of Stir-fry sauce [any brand is fine, the kind we got has a ton of sodium... bleh!]

* Start by washing & slicing the vegetables in halves & then halves again [quarters, derrrr]. Then slice those up into smaller pieces for the stir-fry... As shown below:



* Boil a pot of water and cook as much rice as you think you'd like [typically 1-2 cups, depending on how many you're feeding]. Boil the rice for about 30 minutes. [The package says cook it with a certain amount of water, but really, cook it with less. You want it to remain a little firm.] Basically cook it at your own discretion.

* Gather together all of your vegetables.


* Take the tempeh out of the package and slice it long ways. Then cube it up in a similar manner that you did the vegetables.



* Boil a pot of water and cook the tempeh for about 7 minutes.

* Then strain the tempeh and stick it in the oven on a cookie sheet for 8-10 minutes [until it is golden brown.] at 450 degrees F.



* Fix up a pan and put a very thin coat of olive oil and heat it up until the oil is nice and hot, then put in the vegetables. Let the veggies simmer until most of the olive oil is gone and then put in the stir-fry sauce. [or whatever sauce you choose, we're going to try sweet & sour next!]. Put the sauce in by thirds. Let the veggies soak up the sauce a little. The best rule of thumb for timing this is to try a carrot. When the carrot is at a decent texture, add in the rice & the tempeh and cook them around a little more. Continually turn the veggies and tempeh so it allows them to soak up more of the sauce. The timing is completely at your discretion [don't be afraid to try it while it's on the stove. Only you will know when it's the right amount of "done".]



* Then TAH-DAH! it's done! and eat it upppp!



It's such a fantastic recipe and Mike is oh so good at making it! I could literally eat it almost every day! We're going to try it with different sauces until we find one that is perfect. The regular ol' stir-fry sauce is great, but it's highhhhh in sodium! If you try it, let me know how it turns out for you! It's a wonderful way to try something vegan if you're thinking about making the switch, and it's something that even meat-eaters can enjoy!

xo

ps; if you'd like to see the rest of the photos that go along with this recipe, click HERE to see the set on Flickr!