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Elianni kung-pao with Veggie Cutlets

Enjoy this great meat substitute. Your family will be amazed!!

Elianni kung-pao with Veggie Cutlets
 
Recipe type: vegan
Serves: 4
Prep time:
Cook time:
Total time:
 
Enjoy this great meat substitute. Your family will be amazed!!
Ingredients
  • About 48 Veggie Cutlets (152g/5.4oz)
  • 4 ⅔ cups unsalted vegetable stock
  • 2 Tbsp. reduced sodium soy sauce
  • 2 Tbsp. balsamic vinegar
  • 1 Tbsp. cornstarch
  • 2 Tbsp. olive oil
  • 1 cup sliced onions
  • ½ cup thin red peppers strips
  • 1 ½ Tbsp. finely chopped garlic
  • ¼ Tsp. ground black pepper
  • 1 Tsp. ground ginger
  • 2 Tsp. brown sugar
  • ½ cup dry-roasted peanuts without salt
Instructions
  1. Boil 4 cups unsalted vegetable stock.
  2. Remove pot from heat and add Veggie Cutlets. Wait until tender (Approx. 5 min.)
  3. Drain Veggie Cutlets and remove excess liquid using a spatula
Nutrition Information
Calories: 340 Fat: 17g Saturated fat: 2g Trans fat: 0g Carbohydrates: 24g Sugar: 12g Sodium: 550mg Fiber: 10g Protein: 26g Cholesterol: 0mg

 

 INGREDIENTS

  • About 48 Veggie Cutlets (152g/5.4oz)
  • 4 ⅔ cups unsalted vegetable stock
  • 2 Tbsp. reduced sodium soy sauce
  • 2 Tbsp. balsamic vinegar
  • 1 Tbsp. cornstarch
  • 2 Tbsp. olive oil
  • 1 cup sliced onions
  • ½ cup thin red peppers strips
  • 1 ½ Tbsp. finely chopped garlic
  • ¼ Tsp. ground black pepper
  • 1 Tsp. ground ginger
  • 2 Tsp. brown sugar
  • ½ cup dry-roasted peanuts without salt
 Prep Time: 40 min.    Cook Time: 20 min.    Servings: 4 

INSTRUCTIONS FOR HYDRATING

  1. Boil 4 cups unsalted vegetable stock.
  2. Remove pot from heat and add Veggie Cutlets. Wait until tender (Approx. 5 min.).
  3. Drain Veggie Cutlets and remove excess liquid using a spatula.

DIRECTIONS

  1. Hydrate Veggie Cutlets (See instructions). After draining cut in halves.
  2. Make Marinade: Combine Veggie Cutlets with soy sauce, 2/3 cup unsalted vegetable stock, vinegar, and cornstarch in a bowl.
    1. Mix together. Cover bowl and place it in a refrigerator for about 25 minutes.
  3. In a nonstick skillet, heat 1 Tbsp. olive oil, and sauté the Veggie Cutlets marinade. Remove and set aside.
  4. In the same skillet, heat 1 Tbsp. olive oil and stir-fry the onions, red peppers, and garlic. Add the Veggie Cutlets marinade, black pepper,
    1. ginger, rest of marinade sauce, vegetable stock from hydrating, sugar, and peanuts. Mix together and let simmer until sauce thickens.

NUTRITION INFORMATION PER SERVING:Calories 340, Total Fat 17g, Saturated Fat 2g, Trans Fat 0g, Cholesterol 0mg, Sodium 550mg, Potassium 1,200mg, Total Carbohydrate 24g, Dietary Fiber 10g, Sugars 12g, Protein 26g, Vitamin A 20%DV, Vitamin C 15%DV,

Calcium 15%DV, Iron 35%DV.

Any substitution made to the ingredients will change the Nutritional Information per Serving.

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You can reduce sodium content of this recipe from 550 mg to 270 mg per serving, substituting vegetable stock for water & spices:

½ Tsp. of each: cumin, garlic, onion, paprika & turmeric, powder

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Enjoy your Veggie Cutlets recipes, adding to your meal juices or fruits with high levels of vitamin C:

Acerola (West Indian cherry), cranberry, grapefruit, guava, kiwi, lemon-lime, mango, cantaloupe-honeydew melon,

orange, papaya, pineapple, raspberry, strawberry, tangerine

Vegetable juices with: carrot, onion, bell pepper (yellow, red & green), spinach, tomato

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