This meal is something you can easily make for dinner because it doesn’t involve much prep. Thankfully, there are plenty of plant-based alternative meats available to choose from.
My favorite Asian beef alternative is Gardein’s Sizzling Szechuan Beefless Strips . The texture of these beefless strips reminds me of a crispy sweet and sour pork like you get at Chinese takeout places.
I cooked the strips per the instructions and sprinkled some flax seed on top for extra protein and Omegas. The sauce Gardein uses to flavor the beefless strips is amazing! I wish they would bottle that stuff up because I would buy a whole bottle of it. It tastes like a sweet, soy stir-fry sauce.
Recently, I bought a Veggetti Spiralizer for like $10, and I’ll be honest because of this gadget I have become addicted to spiralizing vegetables, mostly zucchini or yellow squash. The Vegetti makes some real fun thick and thin veggie noodles.
To make the noodles, I used organic Zephyr squash which is one of my favorite squashes because of its fun yellow and green stripes. Use any of your favorite squash like zucchini or yellow squash. No need to cook the noodles because they actually taste better raw.
I love Padron peppers! Definitely try them if you haven’t. Padrons are a Spanish pepper and only about 3″ long. They have an earthy, sweet, nutty flavor and are mild 99% of the time. Occassionaly though, a couple in the bunch will be hot. It’s like playing roulette. In all the years I’ve eaten this pepper, only twice have I gotten a hot one.
If Padron peppers are not in season or available in your area, try other sweet peppers like Shishito or Jimmy Nardello.
Quickly pan sear a handful of chopped Padron peppers with olive oil, a pinch of garlic powder and pinch of sea salt.
Mix the cooked padrons in with the raw Zoodles and some chopped red onion.
The fried rice is simply pan-fried pre-cooked brown Jasmine rice with organic carrots, corn, edamame, and a little soy sauce for flavor.