Simply Samantha: Allergy Free and Vegan Recipes

Sweet and Sour "Chicken" and Veggies

After a few small bites of this dish I knew I had to share it.

Now, I should preference something before I move on since this meal can be considered vegan and since most of the recipes on my blog have been mostly vegan based.

I am, in no way, fully vegan or vegetarian. I don't eat pork and RARELY eat red meat.

However, I do eat chicken and fish.

BUT during the week I try my best to make 3 of our 4 dinner meals meatless.

It tends to be a bit cheeper, and of course, healthier.

Hence why there are so many meatless meals on my blog.

Ok moving on.

I love me some sweet and sour chicken. When I could eat all that gluten filled Chinese goodness, sweet and sour chicken was my favorite. I've made a few gluten free alternatives but nothings been all that amazing.
Thank the Lord for Pinterest and "Beyond Meats" pinterest page because I think I found a recipe to beat ALL the recipes.

::Sweet and Sour::

"Chicken" and Veggies

Ingredients

(original recipe)

Sweet & Sour sauce:

3 TBS. ketchup

3 TBS gluten free soy sauce

3 TBS. agave

2 tsp. sesame oil

1 c. water

15oz can of pineapple (I used a can of crushed pineapple) +1/4 c. juice

1/4 c. water

1 1/2 TBS. cornstarch

The others:

1-2 TBS. olive oil

1 medium/large onion, diced (almost minced)

4-5 medium/large carrots peeled and sliced on a diagonal slant

4 c. fresh or frozen green beans

1 package Beyond Meat Beyond Chicken strips

Directions

In a medium saucepan, add ketchup, soy sauce, agave, 1 cup water, sesame oil. Whisk, & bring to a boil. While, you're waiting for mixture to boil, whisk 1/4 c. cold water & cornstarch. Add cornstarch mixture to saucepan & whisk until it thickens. Add pineapple & juices. Stir, & bring to boil again, allowing to thicken. Remove from heat.
For the Beyond Chicken strips--add all strips to a medium heat skillet. Warm for a few minutes (if frozen, about 5-7 minutes), stirring with a fork till done.
In a wok or large pan heat oil.
Add onions and stir continuously for a few minutes. The add carrots & green beans. Continue to stir fry for an additional 2-3 minutes, or until carrots & green beans are cooked but still slightly crisp.
Cut chicken strips into bite size chunks. Add to stir fry, along with sauce. Stir and cover. Turn down heat to medium low & let simmer for a few minutes so flavors can incorporate.
Serve it on top of your favorite rice.

Happy Cooking Friends!

side note:

Beyond meat is NOT sponsoring me to write this post.

I do it out of my own love for their products. :)

Vegan+Gluten Free Pasta Salad

Allergy Free and Vegan Recipes 8:00 AM

Vegan Pasta Casserole

Allergy Free and Vegan Recipes 8:00 AM

Don't worry. I'm still here! I turned 22 on the 22nd and my body decided the best way to celebrate was to get sick. So lots of resting and about a dozen episodes of F.R.I.E.N.D.S later and I'm back in business!

Before I share this wonderful recipe, you should know my husband and I are in NO way fully vegans.
We personally like our chicken, fish, and ice cream.
However, I like to find and make at least one vegan meal a week just to shake up our already healthy lifestyle.

My husband is a little hesitant when it comes to vegan meat and cheese, as any manly man would.

But he was actually very open to the idea of this recipe to my surprise.

And I'm glad because it was amazing.

The Beyond Meat Beef Crumbles were a great addition to the creamy Daiya mozzarella cheese and gluten free pasta!

original recipe

2 tbsps olive oil

1 medium onion, chopped

3 cloves of garlic, finely chopped

15 oz can diced tomatoes, drained

2 cups marinara sauce(or your favorite pasta sauce)

2 cups water

1 - 1 1/2 cup Vegan Ground Crumbles (such as Beyond Meat )

12-16 oz box/bag of gluten free pasta (I used LiveGfree Organic brown rice and quinoa : similar)

1-2 cups vegan mozzarella, shredded (Such as Daiya)

Heat your oven to 375F and prepare a 9X13 baking dish with a cooking spray of your choice (such as olive oil or vegetable oil)

In a large skillet or saucepan, add olive oil and onions. Cook over medium heat until they're tender, about 5 minutes. Turn the heat to low and add the chopped garlic.

Add the tomatoes, marina, and water and bring this mixture to a boil. Turn down heat and add the veggie crumbles. Stir to combine.

Spoon just enough of the marina sauce mixture to cover the bottom of your prepared 9X13 pan. Pour the box of uncooked pasta over the top of this, spreading it out evenly across the pan. Now, you simply pour the rest of that marina sauce mixture over the uncooked macaroni, being sure to spread it out evenly as well.

Top the casserole with the vegan mozzarella. Cover the casserole with aluminum foil (don't forget to spray the foil so the cheese doesn't stick), crimping the edges just slightly to keep the heat inside.

Bake for 50 minutes. Then remove the casserole from the oven and keep the foil on the pan for 15 minutes or so if you think it needs to sit a bit more. Allow to cool slightly before serving.