This tasty dish uses the mock chicken from Happy Veggie World in Richmond, which I’ve blogged about before. I love the chewy meaty texture of the mock chicken, which I just deep fried, seasoned with garlic powder, onion powder, cumin, salt, mushroom seasoning powder, and chili powder. Topped it all off with fresh chopped cilantro and had it with a bowl rice (with sesame seeds and hemp hearts for extra health!).
The cabbage, potato, carrot stir fry is super simple. Just pan-fry them with some oil and garlic, season with mushroom seasoning powder, and salt and pepper to taste. I like to go light when paired with other salty dishes. It’s a nice contrast and way to balance out the saltiness of the salty peppery chikin’.
Hope that gave you some great ideas and you come up with your own recipe, because I cooked from the heart on this one (read: there ain’t no recipe). Enjoy!
Adventures of a Walking Vegan Billboard 