Ingredients (use vegan versions):
- 7-10 pieces of textured soy protein 'chunks'
- Terriaki sauce
- vegan maple syrup
- Powdered Ginger
- Your favorite frozen vegetables (mine are green beans and corn)
Directions:
Soak textured soy protein chunks (this varies, it's generally 20 minutes in
hot water)
Mix 4 parts sauce to one part syrup. Add ginger to taste.
Make at least 1/5th cup of sauce, but the more, the merrier.
Pat dry the textured soy protein and put in the sauce, making sure to coat
all the pieces. There should be enough sauce that the textured soy protein is
sitting in some excess. If you desire, you can first soak
the textured soy protein in slightly diluted terriaki sauce to increase
flavour, but then, it wouldn't be quick.
Stick bowl in microwave. Microwave for 1 minute on high.
(This may vary with other microwaves...)
Take out 1 to 1 1/2 cups of frozen veggies. Put them in a
seperate bowl and microwave BOTH BOWLS for another one
minute (if they fit in the microwave together). If you want
saucy veggies, combine the veggies into the bowl with the
textured soy protein and microwave for about 30 seconds more. If you just
want warm, regular veggies, heat them both for that extra 30
seconds without combining.
This is a quick and good lunch if you're in a hurry. It's
like stirfry without all the stirring and frying. The more
varried the veggies, the better it will taste.
Serves: 1
Preparation time: 7 minutes (plus textured soy protein soak time)
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