Chinese-Style Veggies with Vegan Sausage
I love the adaptability of this dish! You can use any leftover vegetables you have in your pantry: a bit of cabbage, a handful of greens, a few carrots, a “lonely” single vegan sausage. This is the best way to save your money and feed your family with a nutritious, easy, and delicious meal. This is a kind of template, so you can swap and add your favorite veggies. You can also substitute vegan sausage with tofu or tempeh. If you do not have Five-spice powder, just add red pepper and cumin. My secret ingredient is ... peanut butter! Trust me, it will add that special, deep flavor to your veggies and brighten the whole dish!
As a vegan couch and consultant, I try to keep track of my macronutrients to make healthy food choices. So, this meal contains carbs and fiber from veggies, as well as a good amount of protein from chickpea-based vegan sausages (you can use tofu, tempeh, or soy protein). For healthy fats, I added a teaspoon of peanut butter per person. At the end of the recipe, you will find a nutritional analysis; I hope it will help you plan your meals and track your macros.
Easy to make and fun to eat, this recipe will help you add diversity to your daily menu and feed picky eaters. When you offer everything, it is easy to let them eat what they want!
Ready in about 15 minutes
Serves 2
Ingredients
1 teaspoon sesame oil (or sunflower oil)
1/2 cabbage head, cut into wedges
1 medium onion, peeled and sliced
1 large carrot, sliced
1 small eggplant, sliced
1 handful beet greens
2 bell peppers, seeded and sliced
4 ounces vegan sausage, diced
1 teaspoon Five-spice powder
2 tablespoons soy sauce
2 teaspoons peanut butter
Directions
Heat the oil in a wok until sizzling. Then, stir fry your veggies until crisp tender. Add vegan sausage and Five-spice powder, and continue to cook for 2-3 minutes more.
Then, add soy sauce and peanut butter; stir to combine and remove from the heat.
Spoon your veggies on a serving plate and garnish them with sesame seeds, if desired. Enjoy!
