Ingredients

  • 1 pkg butternut squash noodles
  • 1 cup frozen edamame
  • ½ cup cooked quinoa
  • 1 cup Deliciou vegan chicken (or your favorite vegan chicken brand)
  • ¼-½ cup water or veggie stock to reconstitute protein
  • 1 tbsp veggie oil
  • 2 tsp chipotle in adobo sauce
  • 2 tbsp onions chopped (or more if you like)
  • 1 tsp garlic chopped
  • 1 tsp your favorite taco seasoning
  • lemon juice from half a lemon
  • olive oil
  • ¼ cup veggie stock
  • parmesan

Directions

  • To start add the liquid to the Deliciou chicken if using and let set until fully absorbed about 10-15 min.
  • For the quinoa you can purchase already cooked in the frozen section of your favorite grocery store or cook according to package directions.
  • For the butternut squash, heat an oven to 350-400 degrees, season with taco seasoning and olive oil and transfer to a baking sheet and place in the oven for 15 or so minutes or until noodles are tender but not super soft.
  • Once the Deliciou has set, add the onions, chipotle, garlic, and seasoning. Mix together and form meatballs if you like or cook as ground chicken.
  • Heat a nonstick pan to medium high and add some olive oil, add in your ground protein, and cook for about 2 minutes, then add edamame, continue to saute until protein and edamame start to brown and become fragrant.
  • Add the quinoa and a some veggie stock, simmer for another minute or two taste for salt and pepper.
  • Once butternut noodles are cooked and tender to your liking, remove from oven and drizzle with a tiny bit of lemon and parmesan. Place noodles on a plate and top with your protein packed saute, add more cheese if desired.