Vegan Chinese Takeout Recipe
Happy Mushroom Monday!
As you know, I LOVE cooking! But, sometimes with our busy schedule it just doesn't always work to spend more than 20 minutes putting something together. And of course, there are days where I just don't feel like cooking because I'd rather play with the boys outside! ;) This is my go-to recipe for those days.
This Vegan Chinese Takeout Recipe is so incredibly simple and whips together in no time! There is no way you can order Chinese takeout faster than you can throw this recipe together! And the best part of this recipe? It’s so versatile! You can substitute or add in your favorite veggies to make it suit you and your family’s taste. The sauce compliments most veggies so feel free to make it your own! In fact, about once a week I make a different version of this same recipe. I’ve used broccoli, Asian stir-fry vegetables, snow peas, and coleslaw cabbage with carrots. They have all turned out delicious!
What I love about this recipe over ordering traditional takeout is a) it’s so much quicker than waiting for takeout! b) it’s SO much more healthy to make it yourself. You won’t have to worry about MSG or other questionable ingredients without having to compromise on flavor. And c) as a bonus, this recipe is extremely economical to make--using the spices I had on hand, this recipe cost me under $6 TOTAL TO FEED 4 PEOPLE. I’ve never been able to buy takeout for that price! I can’t wait for you to try this recipe, let’s get started!
Vegan Chinese Takeout
- 1 Tablespoon olive oil
- 1 yellow onion (cut in long, thin slices)
- 8 ounces shredded cabbage
- 8 ounces baby bella mushrooms (cleaned and thinly sliced)
- 1 cup frozen shelled edamame (organic and nonGMO)
- 2 cups un-cooked brown rice
- ¼ cup all-natural peanut butter
- ¼ cup soy sauce
- ¼ cup coconut milk
- ¼ cup water
- ½ teaspoon garlic powder
- ¼ teaspoon ground ginger
- Cook brown rice according to package directions. Keep warm and set aside.
- Heat oil in a large skillet over medium heat. Add onions and sauté for 5 minutes.
- To onions add in cabbage, sauté for an additional 5 minutes.
- To onions and cabbage add in mushrooms, sauté for an additional 5 minutes.
- Finally, add in edamame and cook for an additional 5 minutes or until edamame is warmed.
- While veggies are cooking, in a medium bowl whisk together peanut butter, soy sauce, coconut milk, water, garlic powder, and ground ginger. Pour sauce over cooked vegetables.
- On a plate, place a serving of rice then a serving of vegetables and sauce. Serve warm.
This is my absolute favorite go-to dish, I hope you love it too! Let me know by commenting below <3
With Health and Happiness,