I can't believe it's Vegan Icantbeliveitsvegan | Page 24

You will need:
200g of mock chicken, or 60g TVP
cutlets or 200-300g of extra firm
tofu – sliced
300g of sliced vegetables (Broccoli,
carrots, bean sprouts, mushrooms,
capsicum, etc)
1 inch piece of ginger – grated
1 T of coconut oil
2 T of Maple Syrup (or liquid
sweetener of your choice)
1 tsp of corn flour
1/3 cup of water
1 T of Chili Sauce
1/3 cup of lemon/lime juice
2 T of soy sauce
Method:
1. Fry ginger in oil gently for
around a minute.
2. Add Tofu, mock chicken or
rehydrated TVP and fry gently
till brown.
3. Add vegetables, 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