vegan summer Pad Thai

vegan summer Pad Thai with mock chicken, and locally-grown organic cabbage and carrots

vegan summer Pad Thai with mock chicken, and locally-grown organic cabbage and carrots

This Pad Thai dish using locally-grown summer vegetables gets the selective omnivore’s seal of approval since it’s good enough for hubby to eat. The recipe hits all the right spots: both hearty and light, packed with flavor, protein and nutritious vegetables. The cabbage–early summer veggie–can be substituted for green and yellow squash, which grow prolifically this time of year. Adapted from this recipe from the blog White on Rice Couple for Pad Thai cabbage salad, my version incorporates noodles and mock chicken to provide a complete meal fit for, well, all who are willing to try!!

vegan summer Pad Thai with mock chicken and seasonal vegetables 

 

Ingredients

 

For the Sauce

2 Tablespoons rice vinegar or distilled white vinegar

1 Tablespoon soy sauce, Braggs liquid aminos or gluten free tamari sauce

3 Tablespoons ketchup

1 teaspoon agave

1/2 teaspoon cayenne pepper

1 teaspoon chopped garlic

 

For the Vegetables

1 medium head cabbage (about 2 pounds), sliced thin or shredded

2 Tablespoons olive oil (divided)

2 large cloves garlic, minced or crushed

1 medium carrot, shredded or cut into very thin strips

3 green onions, sliced in 1″ pieces

1/3 cup roasted peanuts

Optional:  2 cups bean sprouts, cilantro

 

For the Pad Thai

1 package Trader Joe’s Chicken-less strips

8 oz rice noodles (vermicelli or udon style)

Directions

To make the Sauce: in a small bowl, combine the sauce ingredients, cover and set aside.

Heat a large pan on medium-high heat. Add one tablespoon of olive oil. Then add sliced cabbage and cook for about 2-3 minutes or until cabbage is tenderRemove the cabbage from the pan into a bowl and set aside.

Carefully wipe the same pan, then re-heat the pan on medium-high heat. Add the remaining olive oil and garlic. Cook the garlic until soft and translucent, about 1 minute. Add the carrots and green onions. Cook for about 1-2 minutes or until tender. Add the mock chicken and sauté for 2-3 minutes. Add the cabbage back into the same pan, then add the sauce. Cook for about 1 more minute or until the cabbage is heated and cooked through. Then stir in the bean sprouts and sauce. Remove from heat.

Boil noodles per package instructions. Strain noodles and divide into 4 servings. Top with veggie-mock chicken-sauce mix.

Serve the dish warm sprinkled with roasted peanuts and/or cilantro. Makes 4 servings.

 

 

image_pdfimage_print