Vegan Teriyaki Stir-frySubmitted by: MYCRAZYHAIR
Sesame oil, 1 Tbsp
Celery, 2 stalk, large
Onions, 1 large
Yellow Peppers (bell peppers), 1 large
Red Peppers (bell peppers), 1 large
Mushrooms, white, 1.5 cup, halved
Mushrooms, cremini, 1.5 cup, halved
Zucchini, 1.5 cup, sliced
Snow Peas, fresh, 1 cup
Yves "Chicken" Veggie Tenders, one 170 gram package
Pete's Soyganic Tofu & Sauce, Teriyaki, one 175 gram package
Akita Teriyaki Sauce, 1/2 Cup
Note that the calorie counts only include a bit of oil. You may need more.
Makes four 3 Cup servings for a main dish, or 8 1.5 Cup servings for a side dish.
Number of Servings: 4
Recipe submitted by SparkPeople user MYCRAZYHAIR.
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I wasn't crazy about the Veggie Chicken Tenders ~ I prefer plain old tofu! - 3/26/09
Reply from MYCRAZYHAIR (3/27/09)
The reason I use a combination of the veggie tenders and tofu is that while the tofu is yummy, the veggie tenders have a much better nutritional profile. For instance, they have a higher protein-to-calories ratio. By using both, I get the best of both worlds (or at least that's the goal).