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

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


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.

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.