PP Chinese Take-Out
Chef: Jeannie Hudkins
Makes: 2 large or 4 small servings
Prep Time: 20 min
Cook Time: 15 min, plus pasta cooking time
INGREDIENTS
3 c cabbage, chopped
2 carrots, diced
4-5 mushrooms, quartered
1 small fennel bulb, chopped
1 onion, chopped
1/3 c low sodium soy sauce, soy aminos, or coconut aminos (for lowest sodium)
1 t minced garlic
2 – 4 servings whole grain spaghetti pasta
1/2 pkg baked tofu, cubed (see TIPS for home-baked tofu)
DIRECTIONS
Place cabbage, carrots, mushrooms, fennel, and onion in a pot or pan with 2 T water. Sauté until tender, adding more water as necessary to keep from sticking.
2. In a small bowl, mix soy sauce (aminos), ginger, and garlic.
3. When vegetables are tender, add the soy sauce (aminos) mixture and stir to combine.
4. Cook pasta according to package directions.
5. Place pasta onto serving dishes and top with sauteed vegetables in sauce.
TIPS
To make your own “Baked Tofu”, heat the oven to 400 degrees, and place one package of extra-firm tofu onto a cutting board. Cut tofu into small cubes, then place in a medium bowl. Pour 1/3 c soy sauce (aminos) mixture over cubes and gently mix with a spoon to allow tofu to absorb the soy sauce (aminos). Place the marinated cubes on a parchment-covered baking sheet, spreading the tofu cubes out. Bake for 20 minutes, then gently turn the tofu cubes over with a spatula. Return to the oven and cook for an additional 20 minutes.
Jeannie Hudkins is PBNSG’s “Original Chef”. Her compassion for animals and health is at the heart of each recipe she shares with us. Her first book, Eat Like You Give a Damn, For the Animals, For Your Health, For Our Planet shakes us into conscious choices that serve other species and ourselves. Jeannie’s passion led to her step-by-step formula to the whole plant-based eating in Dietology 101, a wonderful guide to successfully adopting this lifestyle.
