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I whipped this baby up while listening to vegan animal rights activist vids.

Quick sauté medium red onion in 1 Tbsp olive oil over med flame. Scrape cooked onions to one side of the pan when slightly softened and add a few strips of Beyond Meat grilled chick’n strips over the heated part and take out of pan after crisping up each side.

Add mushroom and season – I used Trader Joe’s everyday season + garlic powder and a smidgeon of salt.

Then add a bunch of kale that’s been washed, had the leaves taken off the thick stem parts and chop up really well, then add to pan.

I like to cut the crisped up chickn strips into bite-size pieces and add to pan.

I had some left over quinoa so I threw that in, too. (I usually have a small pot of cooked quinoa around.) Stir and pour in a little hot sauce if you like it with some heat.

I also added some chopped up avocado because it needed to be eaten. You can use whatever veggies you want. I tend to use whatever needs to be used before it goes bad. That’s it!

Be daring. Go vegan. 

Dani

Categories: Get Cooking

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