Ingredients:
- Unsweetened Nutpods 3/4 container
- Cocojune brand coconut yogurt 2 large tablespoons
- Gourmet gardens Garlic paste 1 inch from the tube
- Gourmet Gardens Lemongrass paste 1 1/2 inch from the tube
- Almond flour, as needed to thicken
- Nutritional yeast 1 tablespoon
- 1/4 lemon sliced
- Green chili 1 tablespoon
- 2 chopped (not fine) green onions
- 3 white button mushrooms
- 1 package Abbot’s brand plant protein chicken
- Buckwheat Gluten Free Noodles
The Method:
Saute the chicken in olive oil, adding the mushrooms and onions.
In a separate pan, combine the Nutpods, garlic paste, lemongrass and the sliced lemon, along with the green chili. Cook and reduce for about 8 minutes on low boil. Add some almond flour to thicken as necessary. Combine the Nutritional yeast. When ready to serve, add the yogurt, getting it hot without cooking it.
I recommend the Buckwheat gluten free vegan noodles. They are quick to cook. Follow the directions.
Serve the drained noodles, top with the chicken, and the sauce. Serve with olive oil, salt, fresh ground black pepper, cheese and fresh lemon for extra zest.
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