Vegan Asian Veggie Pasta & Spring Rolls
Updated: Jun 28, 2020
Have a taste for some Chinese food... Break out the Wok! Eating out is fast and convenient. It's a different satisfaction knowing what's in your food, freshly made to your taste buds and dietary restrictions.
Pasta & Veggie Ingredients:
-Pasta of choice (I used Penne)
-Soy Delight Chicken (frozen section at Whole Foods)
-Olive oil for saute
-Low Sodium Soy Sauce
-General Tso Stir-Fry Sauce (I used House of Tsang)
-herbs & spices (garlic,parsley,black pepper and salt to taste-may not need any)
*you decide how much of each you would like to use
Cook pasta according to the box. Drain and set aside. Saute all veggies with olive oil (they should still have a crunch) then add soy chicken and cook for 2 min. before adding the pasta, herbs/spices, soy sauce and general sauce.
Tofu Veggie Spring Roll Ingredients:
-1 8.5oz bag of cole slaw mix
-1 14 oz extra firm tofu
- 2 Tbsp. low sodium soy sauce
- 1 Tbsp. sesame oil
- parsley, pinch of cayenne and Adobo to taste
Press as much liquid out of the tofu as possible. Crumble in a saute pan with sesame oil. Once all the moisture has cooked out and tofu has a little color, add green onions, cole slaw mixture, soy sauce and all herbs/seasonings to taste. Cole slaw should still have a bite.
Set mixture aside to cool. Wrap according to the directions on the Spring roll pack. You can pan fry or air fry until golden brown.