Eat To Thrive

Amazing Vegan Recipes
Plant-Based  Sweet & Sour Asian Style Chicken, Bowl
Plant-Based Over The Border Tacos with Cilantro Lime Rice
Veggie Chicken Bowl

Ingredients:

Meatless Veggie Chicken Nuggets

Sweet & Sour Sauce

Roasted Sesame Seeds (Garnish)

Sesame Oil

Japanese Rice (Nishiki)

Snap or Snow Peas

Salt

Chili Powder

Fresh Broccoli Florets

Veggie Tacos Plant Based Recipe

Preparation:

Follow the instructions to prepare rice (Rinse then  soak rice for 30 minutes)

Using a wok, saucepan or frying pan fry

veggie chicken in 1 tsp of sesame oil until lightly crisped. Place veggie chicken into a large mixing bow.   Pour sweet & sour sauce over the veggie chicken to coat then mix slowly. Steam broccoli Florets for 10 Minutes. Fry snow peas in 1 tsp of sesame oil for 3-5 minutes. Plate food as seen in photo. Add a pinch of salt and chili powder then garnish with sesame seeds.

Cilantro Lime Rice

Ingredients:

Veggie Ground Beef Crumbles

Taco Kit (Hard Shells)

1 cup - freshly Diced Tomatoes

1 Cup - Freshly Diced Onions

1 Cup - Freshly

Shredded Green Leaf Lettuce

1 cup of Non-Dairy Shredded Cheddar Cheese

1 Quartered Sliced Limes

1 cup of Basmati Rice

Freshly Chopped Cilantro

Extra Virgin Olive Oil

Black Beans

Preparation:

Cook basmati rice as instructed on package then add cilantro once the rice has finished cooking. Add 1 cup of warm black beans over the rice. Squeeze lime juice sparingly over dish. Add a pinch of sea salt and plant based butter while rice is warm. Garnish with freshly sliced lime.

Preheat oven to 350 degrees. Toast taco shells for 2-3 minutes.

Using a frying pan saute' veggie crumbles in 1 tsp of EV olive oil as instructed on package. Mix in taco seasoning and sauce.  Gently stuff the taco shells with all ingredients (except rice). Top tacos with plant-based cheese.