DDD #31 – Sweet & Spicy Vegan Island Chicken with Pineapple

All Photos © Christine Elise McCarthy 2017

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To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

This is a very easy recipe & it is very flexible.  You can use the veggies that I did or sub in ones you prefer.  You could use jalapeno for a spicy dish or add brown sugar for a sweeter dish.  Click the image below for the recipe video & please subscribe to my channel.

Sweet & Spicy Vegan Island Chicken with Pineapple

INGREDIENTS

2 TBS coconut oil

9 oz vegan chicken

1 jalapeno – diced (optional)

1-2 cups dice fresh pineapple

1 red bell pepper – diced

1 cup carrots – chopped or grated

1-2 cups broccoli florets

3 garlic cloves – chopped

2 TBS soy sauce (or liquid aminos or tamari)

2 TBS sriracha

2 TBS ginger – minced

juice if 1/2 lime

2 TBS brown sugar (optional – I did not use it as I am not a fan of things too sweet)

Cornstarch

S&P

2 cups cooked rice OR tortillas (for tacos or wraps) OR lettuce leaves (for lettuce cups)

Garnish: cilantro or sesame seeds or sliced scallions

DIRECTIONS

Thaw the chicken, cube it & toss with some cornstarch.  Set aside.

Heat the coconut oil in a large pan or wok.  Add the veggies (bell pepper, broccoli, jalapeno, carrots) & saute until soft.  Add the vegan chicken tossed in cornstarch. Add the soy sauce, sriracha, ginger & combine.  Add brown sugar (if using – I did not). Combine & then add pineapple.  Combine & then add rice (if doing a stir fry).  Stir in the garlic & squeeze in the juice of 1/2 lime.  Season with S&P to taste.  Heat through & serve (either with rice or as tacos, wraps or lettuce cups).  Garnish as you desire & devour!

Vegan Grilled Reuben Sandwich with Homemade Spicy Vegan Thousand Island Dressing

All Photos © Christine Elise McCarthy 2015

Follow @celisemccarthy

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To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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So – I made that vegan roast above – Annie & Dan Shannon’s Vegan Yankee Pot Roast Dinner – but I have lots of leftovers.   What to do?  What to do?  I know!  A Reuben!  And it came out so insanely delicious – I devoured the whole thing.  For lunch.  Bread, butter, cheese, Thousand Island dressing.  Fatty & greasy & I gave absolutely no fucks.  I shoved it in my face in record time.   I made homemade vegan Thousand Island – but bottled Thousand Island – or even Russian – dressing will do.  Traditionally – a Reuben uses Swiss cheese but I am not a fan so – I used provolone.  Real provolone.  If you are vegan – use whatever vegan cheese you like but one that melts well is best.

Homemade Spicy Vegan Thousand Island Dressing

INGREDIENTS

1/2 cup vegan mayo

2 TBS ketchup

2 TBS relish (sweet is traditional but I used that Bubbie’s you see above)

1 small garlic clove – minced

1 tsp white vinegar

2-3 dashes hot sauce (I used Crystal)

1 tsp sriracha (or more – to taste)

Pinch of S&P

DIRECTIONS

Blend well.

Vegan Grilled Reuben Sandwich

Quantities of ingredients are up to you.

Rye Bread

Vegan butter

Sauerkraut

Cheese slices (Swiss is traditional) – Vegan or not – depending on your diet

Vegan meat (I used slices of  Annie & Dan Shannon’s Vegan Yankee Pot Roast Dinner)

Thousand Island dressing (recipe above)

DIRECTIONS

I melted vegan butter in a grill pan & got the bottom of two slices of bread buttered that way.

Layer your ingredients & close the sandwich.  Grill until it is golden & crispy and (hopefully) your cheese has melted.  Eat it without any regard for decorum or decency.