This was a quick and simple stir fry that was entirely vegan and gluten free.
Ingredient List
2 packages ramen noodles
(Jade Pearl from Lotus Foods)
8 oz broccoli
1 chayote, diced
1 package tofu (Simple Soy Man)
2 gloves garlic, finely minced
⅓ sweet onion, slivered
4 oz golden shitake mushrooms, sliced
2 tbsp olive oil
2 tbsp turmeric paste
1 tbsp soy sauce (gluten free)
½ cup mushroom stock
Preparation
Prepare ramen noodles separately.
In a skillet, heat olive oil over medium heat. Add broccoli and chayote, and cook for 2-3 minutes. Add garlic and onion and cook until onion is translucent. Add mushrooms, turmeric paste, tofu, soy sauce and mushroom stock. Cook until stock has condensed.
Serve over ramen noodles.
The Vegan Trough 