3 Classic Thanksgiving Vegan Salad Recipes
Vegetable Chop Suey Recipe (egg-free, dairy-free)
PREP ALL VEGETABLES:
SLIVER:
*2 Carrots
*2 Celery Stalk
*Handful of Green Beans
BREAK UP:
*Broccoli Florets, cutting lengthwise
PRE-HEAT Wok or Deep Skillet
ADD:
*2 T. Grapeseed or Sunflower Seed Oil
*1 Onion, chopped
*3 cloves Garlic, sliced, browning slightly
(May also substitute or add in: tiny corn cobs, water chestnuts, bell pepper, mushrooms, pineapple chunks, tiny chunks of faux meat, baby bok choy, snow peas, etc.)
*1 C. Vegetable Broth or Stock
*2 tsp. Brown Sugar (or 2 tsp, Maple Syrup)
*1 T. Soy Sauce
ADD the all the vegetables up above STIRRING CONSTANTLY to heat through
ADD 3 C. Bean Sprouts
TOSS
Cover for 2-3 Minutes
TOSS and serve over rice or quinoa
*1 C. Vegetable Broth or Stock
*2 tsp. Brown Sugar (or 2 tsp, Maple Syrup)
*1 T. Soy Sauce
ADD the all the vegetables up above STIRRING CONSTANTLY to heat through
ADD 3 C. Bean Sprouts
TOSS
Cover for 2-3 Minutes
TOSS and serve over rice or quinoa
(May want to substitute some of our luscious sauces instead of the above sauce:
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