This is a great meal for summer – light and super easy to prepare. Adapted from this recipe.
This makes enough for 4-6 servings
3 tbsp vegan hoisin
3 tbsp seasoned rice vinegar
3 cloves minced garlic
one package of faux-chicken or pork, tofu would proably work too (press it and pre-marinate in faux-chicken stock)
Whisk the first 3 ingredients together add salt and pepper, toss in your protein and marinate for 20-30mins.
1/2 small head of cabbage
4-6 medium carrots
1 rib of celery
10-12 large shiitake mushrooms, finely sliced
5-6 green onions, finely sliced
Put the shredder attachment into your food processor and grate up the cabbage, carrot and celery (or do it the hard way and use a regular grater).
Heat a large non-stick pan on medium, add a tbsp of oil and toss in the protein + marinade. Stir around and then throw in the mushorroms and let them cook down for a few minutes. Add the grated veges and about half the green onion, stir and cook down for another few minutes.
Serve with on a butter leaf lettuce with a little rice to make it go further.