Gardein Mandarin Chick’n & Broccoli Stir Fry
- 1 package Gardein Mandarin Orange Crispy Chick’n
- 1 teaspoon fresh ginger, grated
- ¼ teaspoon red pepper flakes
- 2 tablespoons vegetable or olive oil
- 1 red pepper, cut into strips
- 1 head broccoli, cut into bite-sized florets
- 2 tablespoons water
- 1 tablespoon sesame seeds
- Remove sauce pack from mandarin orange chick’n and place in a bowl of hot water for 3 minutes to defrost. Empty sauce into a bowl and stir in ginger and red pepper flakes. Set sauce aside.
- Preheat oil in a nonstick frying pan over medium heat. Add frozen chick’n and sauté, turning frequently, until golden and crispy, about 6-8 minutes. Remove to a plate.
- In same frying pan, over medium heat, sauté red pepper and broccoli for 1 minute. Add water, cover and steam until peppers are just soft and broccoli is bright green, about 2 minutes. Remove lid and stir in reserved chick’n and sauce. Cook, stirring constantly, another minute until warmed through and well coated in sauce.
- Divide among serving plates and garnish with sesame seeds. Serve with steamed rice.
Chef Tip: This stir fry works well with all types of vegetables. Try thinly sliced carrot, bok choy, and snow peas.
Tofurky Chick’n Apple Sausage Sauté
- 3 tablespoons canola oil
- 1 package Tofurky Chick’n Apple Sausage
- 1 medium onion, julienned
- 1 carrot, peeled and sliced
- 1 bok choy cabbage, chopped
- 2 cloves garlic, minced
- ¼ cup Marsala wine
- ¼ cup vegetable stock
- ¼ cup BBQ sauce
- Salt and pepper to taste
- In a large skillet heat oil over medium heat. Place sausages in pan and brown for a few minutes on each side. Remove sausages from pan.
- Sauté the onion and carrots in the same pan for a few minutes, stirring occasionally until they begin to brown.
- Add cabbage and sauté for another few minutes.
- Add garlic to pan and stir in. Deglaze the pan with Marsala Wine and add the vegetable stock and BBQ sauce.
- Let simmer for 2 more minutes. Cut sausages if desired and add them to the pan.
Treeline Cheese Smoky Mushroom Risotto
Treeline Classic Aged Cheese is a fantastic vegan substitute for Parmesan, particularly if it has been allowed to dry in your refrigerator. You can use it instead of Parmesan in any recipe for risotto. Here is our favorite:
- 1 cup vegetable stock
- ½ cup dried porcini mushrooms
- Olive oil to taste
- 1 small shallot
- 1 clove garlic
- 1 cup arborio rice
- ¼ cup red wine
- Salt and pepper to taste
- 2-3 ounces Treeline Classic cheese, grated
- Heat the vegetable stock. Soak the dried mushrooms in the stock and keep hot.
- In a heavy-bottomed saucepan, brown the shallot and garlic in the olive oil. Add the rice and cook until lightly toasted.
- Add the wine and stir while at a gentle boil.
- One ladle at a time, add the vegetable stock and mushrooms to the pan so that the stock cooks into the rice. Cook until the rice is al dente, about 18 minutes. You may have extra stock. If there is not enough, just add water.
- With the rice boiling very gently, stir in about half the cheese. Turn off the heat. Add salt and ground black pepper and top with the remaining cheese. Allow to stand for 3-5 minutes before serving.