Nana’s Stir Fry Sammie should go down in some hall of fame somewhere. I didn’t even use a fork to scrape the last little bits on my plate. I didn’t want to waste a drop so I scraped up the tidbits with my fingers and then licked them! (I refrained from licking the plate, you’re welcome) #13PPV of pure Vegan delight!
Nana’s Vegan Stirfry Sammie – 13PPV
4 servings – 13PPV per serving
Ingredients:
- 1 pkg West Soy Seitan, Chicken Style
- 2 tbsp EVOL
- 2 tbsp Bragg Liquid Aminos
- Big handful of rainbow Swiss chard chopped into 1″ pieces chopped straight across
- 6 Baby Bella mushrooms (Nana says about yay big, whatever size that is hahaha) remove stem and then cut in quarters
- 1 zucchini sliced on the diagonal about 1″ thick
- 1 large red onion cut in half and then each half cut into 4 pieces
- 9 green beans (because that’s what she harvested out of her garden today) cut into fourths
- 1 1/2 cups coarsely chopped green cabbage
- 1 cup coarsely chopped red cabbage
- 4 Roma tomatoes sliced long ways
- 3/4 tsp Dried Italian seasoning
- 1/4 tsp fresh ground black pepper
- 8 tbsp Follow Your Heart Veganese Sandwich Spread
- 4 each 6″ Whole Wheat Submarine Rolls
Use a minimum 12″ skillet at least 2″ deep to have enough room. Put 1 tbsp olive oil in a skillet on medium heat and add Seitan. Sautée for just long enough to warm tofu and then remove and set aside. Without cleaning the skillet, add the second tbsp olive oil and add the remaining veggies except swish chard and mushrooms, add Italian seasoning and pepper, sautee for approximately 6-7 minutes. Add Swiss chard and mushrooms and continue sautéing for about 2 more minutes. Add the Seitan back in and toss one more time. During the last couple of minutes slice and toast each sub roll. Divide the sandwich spread evenly adding 2 tbsp to each sub. Garnish with sliced Roma tomatoes and then add the stir-fry. I ate mine open face, Nana somehow managed to eat hers like a real sub. 4 servings, enjoy!
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