I can't believe it's Vegan Icantbeliveitsvegan | Page 20

You will need:
Method:
1. Fry onion in oil for a few
minutes.
2. Add Tofu, mock chicken or
rehydrated TVP and fry
gently till brown.
3. Add vegetables, ginger, garlic
and cashews, fry for around
one minute.
4. Combine remaining
ingredients and mix into a
smooth sauce.
5. Add the sauce to the pan, stir
till sauce boils and thickens.
6. Serve over rice or Asian style
noodles.
Originally a non vegan recipe from the Australian Women's Weekly,
Chinese Cooking Class Book
200g of mock chicken, or 60g TVP
cutlets or 200-300g of extra firm
tofu – sliced
300g of sliced vegetables (Broccoli,
carrots, snow peas, bean sprouts,
baby corn etc)
90g of unsalted cashews
1 inch piece of ginger – grated
I onion diced
2 cloves of garlic minced
1 T of coconut oil
1 T of corn flour
½ cup of water
½ tsp vegetable stock powder
2 tsp of satay sauce
1 T of soy sauce