The Easy Vegan Series
Many cooks avoid a vegan diet because it takes too long!
All the chopping!
All the mystery food!
All the TIME!
The Easy Vegan has you covered!
No more Ugh!
No more Bleck!
No more Aaahhh!
This is a FIVE part series, featuring FIVE easy dinner ideas, each night with a different COOK’S TIP.
So pour yourself some wine, and before you finish your glass, you’ll have dinner!
Tonight’s COOK’S TIP: Use a Prepared Curry Sauce
Mixed Vegetables with Tofu in a Mild Curry Sauce Over Bean Thread Noodles
Vegan, Gluten Free
Bag frozen mixed colored green beans (12 oz./340 g)
Bag frozen broccoli florets (16 oz./454 g)
Bag frozen peas (10 oz./283 g)
Tub cubed, firm tofu, any brand
Jar Chef Shaikh’s Mild Curry Sauce (15.5 oz.)
Package Bean Thread Noodles (8.8 oz./250 g)
A few notes on the shopping list:
1) You may use any combination of mixed frozen vegetables for this dish. In Pennsylvania, at GIANT (food store), this Petite Bean Blend is available. There are carrots in the Petite Bean Blend. Are carrots beans? I don’t think so, but there they are! I like ‘em!
2) Chef Shaikh’s Curry Sauce is found in the international food section of the grocery store with other Indian, Chinese and Japanese specialty items. Chef Shaikh’s is my favorite prepared sauce to use. With prepared and processed food, including those in jars and cans, The Easy Vegan keeps her eye on sodium content.
At 120 mg sodium, Chef Shaikh’s is in the “low sodium” category by American Heart Association standards. (Anything under 150 mg sodium is “low sodium.”) The ingredients are vegan: Water, Tomato, Onion, Soy Bean Oil, Coriander, Garlic, Turmeric, Salt, Citric Acid, Cumin Seed, Cumin Powder, Ginger, Clove Powder, Lemon.
3) Bean Thread Noodles may also be found in the International food section.
4) One can of garbanzo beans (also known as chick peas) may be substituted for the tofu. Buy “no salt added” variety, and rinse and drain the beans before use. Add to the mix just as you would the tofu as described in the recipe instructions.
Remove four “nests” of bean thread noodles from the package. Each “nest” is one serving. Set noodles aside. Bring a large pot of water to a boil.
Meanwhile, place one and one-half tablespoons canola oil into a large frying pan on the stove-top. Set the burner on a medium-high heat. Pour the contents of the 12 oz. (340 g) bag mixed beans into the pan. Pour about one-third of the 16 oz. (454 g) bag of broccoli florets on top of the beans. Let the pan come to the medium-high temperature and then cook the beans and broccoli for five minutes.
Drain the tub of cubed tofu by placing your hand, fingers slightly apart, over the tub opening and pour the liquid into the sink through your fingers, discarding it.
Dump the tofu cubes on top of the cooking frozen vegetables. Cook for five minutes more.
Place a cup of frozen peas over top of everything, and cook for five more minutes.
Pour one half of the Chef Shaikh’s Curry Sauce onto the cooking vegetables and tofu, mixing it in. Cook for a final five minutes.
As the vegetable mixture is undergoing its last five-minute cook period, throw the noodles into the boiling water for 30 seconds. Drain them in a colander.
Divide Bean Thread Noodles onto four plates.
Place a serving of cooked vegetables/tofu curry on top of each Bean Thread Noodle serving.
Cooks and food bloggers: The Easy Vegan would like to know if YOU use prepared sauce. What is available near you, and which sauce is your favorite?