Sunday, August 26

Packing a Vegan Meal to Go

I'm learning to cook vegan meals because my daughter has decided to follow a totally plant based diet. I've been a vegetarian for a good portion of my life, eating plants, eggs and dairy, but cooking vegan is new to me. I thought I'd share my attempt at creating a vegan meal which she could take to work with her. I generally don't follow recipes and do my own thing depending what I have on hand, but I'll try to be specific with this recipe.

I cooked a cup of rice (use whatever rice you like best) then fried it in a little coconut oil. I added a tablespoon of soy sauce and a tablespoon of Braggs Liquid Amino Acids.

In another pan, I stir fried the following veggies-

  • 1/2 head of shredded cabbage
  • 2 diced carrots
  • 1 sliced red pepper
  • 1/4 cup sliced white onion
  • 1/4 cup sliced radishes
  • 1/4 cup of corn
  • 1/2 cup small florets of cauliflower. I also peeled and diced the core of the cauliflower and tossed that in.

I sprinkled with Sazon and stir fried the veggie mixture in coconut oil. Then, I incorporated the rice. I marinated extra firm silken tofu cubes in a mixture of soy sauce, Braggs Liquid Aminos, and Sazon. I stir fried the tofu in a separate cast iron pan, then added it to the mixture. This made enough for several meals. My daughter added hot sauce to it, so maybe next time I will spice it up more as I'm cooking it.

Finally, I sprinkled some dried cranberries on top of her lunch. My family loves dried cranberries and we add them to just about everything- salads, shepherd's pie, casseroles, sandwich spreads, home fries, baked goods, cold cereal and oatmeal.

Separately, I packed her some trail mix made of sunflower seeds, peanuts and raisins. She can have this for a snack, or sprinkle it on her meal for some crunch. I include a piece of fresh fruit to the meals I pack for my kids, usually a banana or apple.

As I delve further into this new world of plant based cooking, I will try to share the meals I make here on Sprouts.
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