Recipe

Changed This Recipe To Avoid Meat And Avoid Coating/ Frying

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Changed this recipe to avoid meat and avoid coating/ frying anything, and it turned out pretty good! ๐Ÿ˜‹ ==========================
๐ŸŠ Orange Chicken Without the Chicken ๐ŸŠ
The stir fry:
– Some sesame oil
– 1/2 cauliflower head, chopped into florets
– 2 cups cooked chickpeas
– 1.5 onions, sliced
– 1-2 cups chopped red cabbage
– 3 tomatoes, diced
– 1.5 zucchinis, sliced
– 1.5 yellow squash, sliced
– 1 jumbo carrot, peeled
– 1 inch ginger, chopped tiny
– 5 cloves of garlic, minced
– 2 tsp of orange zest

Sauce:
– juice of 1.5 oranges (save the other half of your second orange to slice and decorate)
– 2 tsp rice vinegar
– 2 tbsp low sodium soy sauce
– 2 tsp cornstarch
– 10 tsp brown or coconut sugar

Garnish:
– Chopped green onions and sesame seeds

Directions:
– Mix sauce ingredients and set aside.ย 
– Heat your stir fry wok on high heat. Once really hot, add some sesame oil, garlic, ginger, and onions. Saute until almost translucent.ย 
– Add zucchinis, squash, red cabbage, carrot, tomatoes, and orange zest. Stir fry for ~7 mins and stir occasionally.
– Add cauliflower and cover. Allow it to cook for about 10 mins, stirring occasionally.
– Add your chickpeas and sauce, and keep covered for another 7 mins or so.
Garnish, get your pic, and enjoy!

I served mine with brown rice!

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