Vegan Dinner For Gregg jr and Sara 11/12/16

Vegan 

Thai 

Sweet Chili Sauce 

Vegetable Stir Fry

with roasted 

Cauliflower and Brussels sprouts

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Ingredients 

3 - Tbsp of Olive Oil

1 - 8 oz package Portobello mushrooms or regular mushrooms

(wiped with dry paper towel and sliced do not wash)

3 - stalks of celery 

(washed and cut into bite size pieces)

2 - Whole carrots or 1/2 bag of baby carrots cut in half

(washed and cut into bite size pieces)

3 - Small Zucchinis

(washed and cut into bite size pieces)

1 - Large onion  

(cut into bite size pieces)

1 - 12 oz bottle of Thai sweet Chilli sauce 

1 - 1/3 cup of olive oil

1 - Head of cauliflower 

(washed and cut into bite size pieces)

1 Bag of fresh Brussels sprouts 

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

Garlic Salt

Basil

Black pepper

Roasted Cauliflower

Pre heat oven to 350

on a cutting board cut cauliflower into bite size pieces

cut the stem end off the Brussels sprouts and slice them in halves long ways

place the Cauliflower and Brussels sprouts  into a gallon size resealable

 freezer bag add

add about a 1/3 cup of olive oil seal and turn upside down 

to coat them completely 

don't over soak them so they crisp up when baked

Place parchment paper on a large cookie sheet spread the coated 

Cauliflower and Brussels sprouts on cookie sheet 

sprinkle garlic salt over them and repeat 

with the Basil and Black pepper

Bake for 30 Minutes 

after 15 Minutes take out flip them with a spatula 

and bake another 15 Minutes until ends are blackened 

Stir fry

In a large frying pan add the olive oil and  heat a little then 

carefully add all the bite size pieces of 

 vegetables to the hot oil cook on a medium heat for 5 minutes stirring often

lot to let them burn then add the sweet chilli sauce and cook about another 5 minutes

Reduce heat and let simmer for about 10 minutes stirring occasionally until vegetables are 

softened you can test them