Stir Fry Recipe!

This is a tasty treat, you can alter it any way you like, this is just how I do it. But the sauce is super yum! I could truly eat this all week and not get tired of it. You can also change up the veggies to your preference I will note some alternatives.

I use a meat substitute that is SO freakin' tasty! It in no way tastes like meat, but on those days you need a little umph in your vegan sitr fry these do the trick, Beefless tips by Gardein, and should be able to be found in the vegan section on a regular Giant or Kroger chain grocery store. They have other varieties, but I love these so much I have yet to try the other kinds.

The thing I love about this line of meat replacements, is the ingredients. I have looked on the back of alot of these bags and other substitutes, this is all vegetable ingredients. I have uploaded the back of the bag so you can read for yourself, it's quite impressive compared to alot of the junky ones on the market, and yes there are some that really are worse for you than meat. If you don't like meat substitutes, nor have any interest in a primarily vegan lifestyle, marinated tofu, shrimp or chicken I am sure would also be really yummy with this.

This meal serves 2, to make it serve a family of 4, you can simple multiply the meal

What you will need:
1/2 red bell pepper (sliced in long strips)
1/2 medium size or large white onion ( coarsely chopped)
1/2 yellow squash (cut in semi-circles)
1/2 zucchini (cut in circles)
One bunch of broccoli florets
2 tablespoons of coconut oil
1 cup of water (set aside while you saute the meal, so veggies do not burn)
the juice of one lemon, or lemon juice from a store (see image)
1-2 tablespoons soy sauce (to taste, more if you like salty, less if you don't, I like salty so I add 2)
1-2 tablespoons of Worcestershire sauce (again to taste, more if you like salty less if you don't)
one whole bag of the Gardein Beefless Tips (or other, tofu, chicken, whatever protein you prefer).
One tomato sliced
A large skillet or wok
heat resistant spoon or spatula

(other veggies that work well or you can alternated with mushrooms, spinach (if you choose these however add them last as they wilt/cook quickly).

Something to really remember when you make a stir fry, different veggies cook differently, so to avoid overcooking, soggy veggies, or just a nasty meal, please follow the order you see here. I have perfected how to cook the veggies (making many mistakes) so you don't have to! If you follow the directions, I guarantee crisp but cooked veggies that will keep you wanting more.

First step cut up all your veggies (prep)

Second step in your skillet add 2 tablespoons of coconut oil beefless tips and onion. Saute on medium high, this until the onion starts to look opaque and tips are slightly browned and the liquid is mostly evaporated, then Third Step lower the heat to simmer, and add 1/3 of the lemon juice and the red bell peppers, and cook till the bell peppers are tender. You can add a little water to prevent burning.
Forth step add the squash, zucchini, and the broccoli, and saute with the soy sauce, and Worcestershire, adding the rest of the juice lemon juice, and saute.
Lot's of steaming should be going on with the juice and sauces, and at this point water shouldn't be needed, Last step when most of the liquid is evaporated, add the tomato, and saute again, turning off the heat, and turning the veggies, but let the pan stay on the burner. NOTE: Tomatoes (like mushrooms and spinach wilt/cook down faster then the other veggies and should be added last so they do not turn to mush. Once the Tomato is cooked but soft move to plates or a large bowl (for dividing later) immediately to avoid over cooking.

Couple this meal with a nice bowl of fruit, and some ice cold lemonade and ENJOY!