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.