Yup, I'm still here! After being sick for a week (bleh), and sorting out my gorgeous daughter's 7th birthday party, there wasn't too much room for Vegan Mofo. I guess I'm a bad moFo-er haha!!! Alright, enough of the bad jokes and on with the show... my faux chick'n of choice used to be Quorn, until I went vegan that is. All those egg white laden goodies don't cut the mustard in our house any more and so I was a happy camper when the Gardein products came to West Michigan! I've made quite a few dishes with it, and it never fails to please. From curries to pot pies (which my husband said was just like the real version!), it works every time AND the whole family will eat it so another huge bonus. This recipe was adapted from one at Eclectic Recipes, who adapted one from Martha Stewart. I made it for the first time the week before last when I was having a friend round for dinner, and it went down really well. Hubby even took leftovers to work and it was still good!
Here's what you need...
- One bag of diced Gardein Chicken Scallopini
- 8 cloves of garlic
- 1 cup of raw cashews
- 1 diced bell pepper
- 4 tablespoons Hoisin sauce
- 8 sliced green onions (I lost these on the way back from the store so didn't add them lol)
- 2 tablespoons white wine vinegar
- 2 tablespoons corn starch
- 3/4 cup water or vegan chicken stock (I used Better than Bouillon)
- 1 tablespoon canola oil
- salt and pepper
- rice of choice
Heat a skillet then heat the oil over a low-medium heat. Add the peppers, garlic and cashews and cook, making sure you don't burn the garlic. Add the Gardein and brown gently. Meanwhile, mix together the cornstarch and chicken stock/water and add to the skillet. Add the hoisin sauce and vinegar and simmer for about 5-10 minutes until the sauce thickens. Add the green onions just before serving, and serve over the rice.