This is a perfect vegan meal if your looking for an affordable meal that is full of protein and full of flavor. You can either feed your whole family or feed yourself with a ton of leftovers that will last for weeks. And the great part about the leftovers is that they will taste better with each passing day.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Ingredients
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Vegan chicken (for this recipe I used SayGrace soy protein shreds, check them out here: https://saygraceprotein.com/
2 cups of dry rice
2 tbsp coconut oil
1 small yellow or red onion
2 medium carrots
1 small bell pepper chopped
1 jalapeno
3 garlic cloves
1 inch of ginger
2 tbsp soy sauce
2 tbsp turmeric (separated)
2 tsp salt (separated)
2 tsp black pepper (separated)
1 tsp cumin
1 tsp paprika
1 can coconut milk
Cilantro
Green onions
1 lemon
Hot sauce (optional)
This recipe is brought to you by: Vegan Man Food Meal Plans
Steps:
1. Add the coconut oil to a large frying pan over medium heat, then saute the vegan chicken strips. Once the chicken strips are cooked, set aside.
2. In the same large frying pan over medium heat, then add the following ingredients: onion, carrots, jalapeno, bell pepper, garlic cloves, slices of half the lemon, and ginger. Saute the vegetables until soft.
3. Once the vegetables are soft, add the following ingredients: soy sauce, 1 tbsp turmeric, 1 tsp salt, and 1 tsp black pepper.
4. In a separate pot, cook the rice according to the instructions.
5. In the large frying pan, add the cooked rice and mix in with the cooked vegetables. Then add 1 tbsp of turmeric, 1 tsp paprika, 1 tsp cumin, 1 tsp salt, 1 tsp black pepper, and the can of coconut milk. Mix thoroughly and cook for 5 minutes.
6. Add the vegan chicken strips and mix in thoroughly, then turn the heat down between medium and low, and let the rice cook slowly. This will allow the bottom of the rice to crisp up.
7. Every 4-5 minutes turn the rice over so that more of the rice is allowed to crisp up along the bottom. Do this for about 15-20 minutes.
8. Plate the rice and top with chopped green onions, cilantro, and slices of the other half of the lemon.
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