Vegan Teriyaki Stir-fry
- Number of Servings: 4
Ingredients
Sesame oil, 1 TbspCelery, 2 stalk, large Onions, 1 large Yellow Peppers (bell peppers), 1 largeRed Peppers (bell peppers), 1 large Mushrooms, white, 1.5 cup, halvedMushrooms, cremini, 1.5 cup, halvedZucchini, 1.5 cup, slicedSnow Peas, fresh, 1 cupYves "Chicken" Veggie Tenders, one 170 gram packagePete's Soyganic Tofu & Sauce, Teriyaki, one 175 gram packageAkita Teriyaki Sauce, 1/2 Cup
C'mon, it's stir-fry. You know how this works. You may want to add a bit of salt early on, to make the veggies release their juices. Also, I used a splash of port to deglaze the pan at one point.
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.
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.
Nutritional Info Amount Per Serving
- Calories: 253.4
- Total Fat: 8.5 g
- Cholesterol: 0.0 mg
- Sodium: 1,810.5 mg
- Total Carbs: 25.4 g
- Dietary Fiber: 5.1 g
- Protein: 23.2 g
Member Reviews
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SUNNYONE68
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).