Vegan Dinner 11/21/16

Vegan
Spicy Kung Poa

 Stir Fry

With Oven Roasted
 Cauliflower

 and

 Brussels sprouts 
Prep Time: 20 Minutes
Cook Time: 30 Minutes

3 - Small zucchini

(Washed and diced)

1 - 8 oz package of fresh mushrooms

(Peeled and sliced do not wash)

8 - Mini sweet peppers or 2 large green peppers 

(Washed and cut off tops clean out seed and cut into pieces)
1 - Large onions
(Peeled and cut into nice size pieces)
1 -  of broccoli 
(Washed and cut into pieces)
Minute rice
(Cook to the direction on the box or bag)

1 - Cup of Kung Poa sauce

1 - Cup of Thai Chili sauce

1 - Bag of fresh Brussels sprouts

(Wash cut off stem end and cut in half long ways)

1/2 - Head of cauliflower 

(Cut into bite size pieces)

Garlic salt or powder

Black pepper

Basil

Oven Roasted

 Cauliflower

 and

 Brussels Sprouts

Pre heat oven to 350

Place the pieces of Brussels sprouts

and cauliflower in a gal size resealable freezer bag 

add olive oil and seal it, coat all pieces 

cover a cookie sheet with parchment paper 

pour the Cauliflower and Brussels sprouts on cookie sheet 

sprinkle with Garlic salt or powder, Basil, and Black pepper

place in oven bake for 15 Minutes, remove and flip with a spatula 

and replace in oven for 15 more minutes

(some leafs will look burnt but taste great) 

Stir fry

In a large frying pan add olive oil and heat, when the oil is hot 

add the zucchini, Broccoli, Peppers, and onions, 

cook on medium heat stirring often so they don't stick or burn

Add a cup of water

 until the zucchini is tender

Then add the mushrooms and cook until mushrooms turn brown

Add the kung Poa sauce mix well 

Then add the Thai chili sauce

mix and cook for about 5 Minutes and lower heat  let simmer 

cook your rice as directions on the box

Add rice to a bowl or plate 

cover with the stir fry

same with Cauliflower