I don’t know if a lot of you know this, but I used to be a vegetarian; a vegan even! 13 years of vegetarianism with 3 years of those being vegan, I learned to love all veggies, fruits, and different types of fake meats (but vegan cheese was not very good at all). It has been a long time since I have been a vegetarian, but I still eat vegan and vegetarian food a lot, and it has gotten increasing better over the years. I have recently discovered a new food box company called Purple Carrot, which is 100%vegan. I decided to give it a try to cook dinners and lunches for myself when the hubby is out of town and the girls are at practice, which is a lot.
The portion is for 2 people, so I get 6 meals instead of just 3. So far, I am really loving it. It can be expensive to buy a lot of vegetarian and vegan food, especially just for myself, and then some of the vegetables and fruit end up going bad. This is so much less wasteful, because they give you just enough for the recipe. I love that it comes with a little recipe book of all the recipes (6 recipes to choose from and you select 3). That way I can always go back and try the other recipes that I did not choose.
Ingredients- seitan cut in to strips, cauliflower rice, snap, bok choy sugar snap peas, garlic, scallion, cornstarch, , sesame oil , tamari (soy sauce), rice vinegar , turbinado sugar , and sesame seeds. It was really easy to make and so good!
- Crisp up the seitan in a a bit of olive oil. Take it out of the pan.
- Cook the cauliflower rice for about 4-5 minutes, stirring around a bit. Put in a bowl.
- Add in all the sauces and veggies (cut beans in half, chop bok choy and scallions) put in seitan and mix with the cornstarch. Cook until combines and starts to thicken up.
- Top the cauliflower rice with the veggies and seitan. Top with sesame seeds. YUM! Vegan take-out made at home!