Vegan Sweet And Sour Peppers With Tender Bites
Happy Valentine’s Day! I hope yours was as great as ours! The little man was so excited to put on his new Valentine’s Day shirt displaying a sweet puppy with a heart reading, “Sloppy Kisses 25¢”. After a breakfast of banana and peanut butter hemp seed toast, he went to play in the living room, only to spot a gift bag with a little red heart balloon sticking out of it. But for some reason, rather than go get the gift, my little man started jumping up and down on the couch in excitement. Hey, he’s 2 (almost 3), I guess. Inside the bag he found a stuffed red and white puppy pillow and a Cat in the Hat felt board with letters to spell. That kid loves letters more than anyone I’ve ever met! However, he hates looking at the camera. All of my creative attempts fail to lure him into looking towards the lens.
I caught most of his head once, only because he ran at the camera in an attempt to get me to cease trying to take his photo… It seems like all the other kids his age love playing up the adorableness to the camera, but not my little cutie! Oh well, I just have to be sneakier. He’s just so much fun!
We went out for lunch, and while I didn’t take a photo of my yummy hummus and vegetable plate, I do have this Sweet And Sour Peppers With Tenders recipe to share. I made this dish last night and it was a huge hit. My dad brought me a few of the big bags of Gardein from Costco, so it’s a great opportunity to have some fun creating recipes to use them in! If they aren’t available where you are or you simply don’t use faux meat, feel free to substitute with 2 cups of another vegetable or more brown rice instead.
Sweet And Sour Peppers With Tender Bites
- 2 cups brown rice, cooked
- 4 bell peppers (red, orange, yellow, green), sliced into strips
- 2 tablespoons vegan stir-fry sauce
- 1 head, about 3 cups, broccoli florets, lightly steamed
- 10-12 Gardein Chick’n Tenders, prepared according to package directions, each tender cut into thirds
- 2/3 cup cold water
- 1/2 cup agave nectar
- 1/3 cup white vinegar
- 1/4 cup soy sauce
- 2 tablespoons cornstarch
- 1 tablespoon tomato paste or ketchup
In a medium saucepan, combine cold water, agave, white vinegar, soy sauce, tomato paste and cornstarch. Whisk until cornstarch is completely dissolved and no lumps remain. Set the burner to medium-high and bring sauce to a boil, whisking constantly, until sauce has thickened. Remove from heat and set aside.
In a large pan, combine stir-fry sauce and peppers, and saute over medium-high heat until peppers are just tender. If you cannot find vegan stir-fry sauce or prefer sauteing your vegetables in a small amount of oil or water, that will work also. Add steamed broccoli and tender pieces, and stir to combine. Reduce heat to low and pour sweet and sour sauce over the pepper mixture. Cook an additional 3-4 minutes. Serve over a plate of cooked brown rice. Enjoy!
How was your Valentine’s Day? Did you do anything special?